000			02381nam a22002057a 4500
020			_a0387263640
082			_a637.1 _bFOX/AD
100			_aFox, P. F.
245			_aAdvanced dairy chemistry _b: Lipids
250			_a3
260			_aNY _bSpringer _c2006
300			_a801p.
500			_aV2: Lipids
520			_aThe Advanced Dairy Chemistry series was first published in four volumes in the 1980s (under the title Developments in Dairy Chemistry) and revised in three volumes in the 1990s. The series is the leading reference on dairy chemistry, providing in-depth coverage of milk proteins, lipids, lactose, water and minor constituents. Advanced Dairy Chemistry Volume 2: Lipids, Third Edition, is unique in the literature on milk lipids, a broad field that encompasses a diverse range of topics, including synthesis of fatty acids and acylglycerols, compounds associated with the milk fat fraction, analytical aspects, behavior of lipids during processing and their effect on product characteristics, product defects arising from lipolysis and oxidation of lipids, as well as nutritional significance of milk lipids. Most topics included in the second edition are retained in the current edition, which has been updated and considerably expanded. New chapters cover the following subjects: Biosynthesis and nutritional significance of conjugated linoleic acid, which has assumed major significance during the past decade; Formation and biological significance of oxysterols; The milk fat globule membrane as a source of nutritionally and technologically significant products; Physical, chemical and enzymatic modification of milk fat; Significance of fat in dairy products: creams, cheese, ice cream, milk powders and infant formulae; Analytical methods: chromatographic, spectroscopic, ultrasound and physical methods. This authoritative work summarizes current knowledge on milk lipids and suggests areas for further work. It will be very valuable to dairy scientists, chemists and others working in dairy research or in the dairy industry. P.F. Fox Ph. D., D. Sc. is Professor Emeritus of Food Chemistry and P.L.H. McSweeney Ph. D., is Senior Lecturer in Food Chemistry at University College, Cork, Ireland
650			_aMilk--Composition
650			_aDairy products--Composition
650			_aFood--Biotechnology
700			_a McSweeney, P. L. H.
942			_cBK
999			_c12330 _d12329