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Dairy Fat Products and Functionality

Name: Dairy Fat Products and Functionality
Brand: Bookswagon.ae
Price: 2,016 AED
Availability: InStock
ISBN: 9783030416638

(Paperback) | Released: 13 Jun 2021

(Edited) (Edited) (Edited) (Edited) | Publisher: Springer International Publishing | Publisher Imprint: Springer

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About the Book

Part 1. Chemistry

1. Biosynthesis of bovine milk fat

2. Manipulation of dietary and physiological factors on composition and physicochemical characterization of milk fat

3. Lipase modification of milk fat

4. Structure, extraction and functionality of milk fat globule membrane

5. Proteomic characterization of milk fat globule membrane

Part 2. Nutrition

6. Digestibility, bioaccessability and bioavailability of natural and processed milk fat globules

7. Digestion and nutritional functionality of milk fat globule membrane materials

8. Anticancer potential of milk fat components

Part 3. Physics

9. Physicochemical stability of milk fat globules

10. Crystallization and melting properties of milk fat in bulk and emulsified states

11. Rheological properties of milk fat and dairy blends

12. Tribological properties of milk fat globules

Part 4. Methodology

13. Advanced techniques of chemical profiling of milk fat

14. Detection of bovine milk fat adulteration

15. Flavour of bovine milk fat and its characterization techniques

16. Characterization techniques of physicochemical properties of bovine milk fat

Part 5. Materials Science and Technology

17. Structure-function relationship of milk fat in dairy products

18. Manipulation of differentiated-size milk fat globules in functionality and stability of dairy fat-containing products

19. Microstructural engineering of milk fat and related products

20. Oil structuring in dairy fat products

21. Milk fat interesterification for infant formula

22. Production of human milk fat substitutes (HMFS) from bovine milk fat

23. Encapsulation of bioactive components using liposomes fabricated from MFGM-derived phospholipids

24. Utilization of milk fat fraction to maintain oxidative stability of fish oil

Part 6. Manufacturing of dairy fat products

25. Anhydrous milk fat and butter oil

27. Fractionation methods of anhydrous milk fat

28. Size-based fractionation methods of milk fat globules

29. Ultrasound assisted cream separation

30. Milk fat in recombined milks

31. Dairy creams and related products

32. Cream powders

33. Butter and dairy fat spreads

Cream cheeses
About the Author:

Tuyen Truong is a Lecturer in the School of Science, College of Science, Engineering and Health at RMIT University in Melbourne, Australia

Christelle Lopez is a Senior Research Scientist in the French National Research Institute for Agriculture, Food and Environment in Nantes, France

Bhesh Bhandari is a Professor in the School of Agriculture and Food Sciences at Queensland University in St. Lucia, Australia

Sangeeta Prakash is an academic in the School of Agriculture and Food Sciences at Queensland University in St. Lucia, Australia

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Product Details

ISBN-13: 9783030416638
Publisher: Springer International Publishing
Publisher Imprint: Springer
Height: 234 mm
No of Pages: 606
Spine Width: 32 mm
Weight: 906 gr

ISBN-10: 3030416631
Publisher Date: 13 Jun 2021
Binding: Paperback
Language: English
Returnable: Y
Sub Title: Fundamental Science and Technology
Width: 156 mm

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Dairy Fat Products and Functionality

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