By P.F. Fox (auth.), Paul McSweeney, Patrick F. Fox (eds.)
The complicated Dairy Chemistry sequence was once first released in 4 volumes within the Eighties (under the identify advancements in Dairy Chemistry) and revised in 3 volumes within the Nineties. The sequence is the prime reference resource on dairy chemistry, delivering in-depth assurance of milk proteins, lipids, lactose, water and minor constituents.
Advanced Dairy Chemistry quantity three: Lactose, Water, Salts, and Minor materials, 3rd variation, experiences the wide literature on lactose and its importance in milk items. This quantity additionally stories the literature on milk salts, supplementations, milk flavors and off-flavors and the behaviour of water in dairy products.
Most themes lined within the moment version are retained within the present version, which has been up-to-date and extended significantly. New chapters conceal chemically and enzymatically ready derivatives of lactose and oligosaccharides indigenous to milk.
P.L.H. McSweeney Ph.D. is affiliate Professor of meals Chemistry and P.F. Fox Ph.D., D.Sc. is Professor Emeritus of foodstuff Chemistry at collage collage, Cork, Ireland.
Read or Download Advanced Dairy Chemistry: Volume 3: Lactose, Water, Salts and Minor Constituents PDF
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Extra resources for Advanced Dairy Chemistry: Volume 3: Lactose, Water, Salts and Minor Constituents
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1993a,b) and a number of other food systems (Roos, 1995). , 1968). Several equations other than the Gordon–Taylor relationship are available for predicting the effects of water plasticization and composition on the Tg of dairy solids (Roos, 1995). Most state diagrams show equilibrium melting temperatures of ice at various water contents and kinetic limitations for ice formation. Ice formation ceases at temperatures where the equilibrium ice melting temperature approaches the glass transition of the freeze-concentrated solutes in an unfrozen solute matrix.
2007. Effect of surface tension and viscosity on the surface stickiness of carbohydrate and protein solutions. J. Food Sci. 79, 1136–1143. J. 1973. Product collapse during freeze drying of liquid foods. AIChE Symp. Ser. 69(132), 33–41. J. 1968a. Water vapor sorption properties of various dried milks and wheys. J. Dairy Sci. 51, 1339–1344. J. 1968b. Comparison of water vapor sorption by milk powder components. J. Dairy Sci. 51, 1912–1915. J. 1970. Effect of temperature on water vapor sorption by dried milk powders.