Dairy Fat Products and Functionality: Fundamental Science and Technology - Couverture rigide

9783030416607: Dairy Fat Products and Functionality: Fundamental Science and Technology

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ISBN 10 : 3030416607 ISBN 13 : 9783030416607

Editeur : Springer Nature Switzerland AG, 2020

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Covers in-depth all aspects of chemistry, nutrition, physics, analytical methods, materials science and technology and manufacturing of dairy fat products

Presents chapters on emerging technologies and innovations in materials science and technology for dairy fats

Provides latest analytical tools, new manufacturing trends and opportunities for dairy industry

Les informations fournies dans la section � Synopsis � peuvent faire r�f�rence � une autre �dition de ce titre.

� propos de l'auteur

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

Les informations fournies dans la section � A propos du livre � peuvent faire r�f�rence � une autre �dition de ce titre.

�diteur: Springer Nature Switzerland AG
Date d'�dition: 2020
Langue: anglais
ISBN 10: 3030416607
ISBN 13: 9783030416607
Reliure: Reli�
Nombre de pages: 619
�diteur: Truong Tuyen, Lopez Christelle, Bhandari Bhesh, Prakash Sangeeta
Coordonn�es du fabricant: Springer Nature Customer Service Center GmbH
ProductSafety@springernature.com

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Heidelberg
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Allemagne

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Dairy Fat Products and Functionality (eng)

Truong, Tuyen

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Dairy Fat Products and Functionality

Truong, Tuyen|Lopez, Christelle|Bhandari, Bhesh|Prakash, Sangeeta

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ISBN 10 : 3030416607 ISBN 13 : 9783030416607

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Gebunden. Etat : New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Covers in-depth all aspects of chemistry, nutrition, physics, analytical methods, materials science and technology and manufacturing of dairy fat products&nbspPresents chapters on emerging technologies and innovations in materials science and tec. N� de r�f. du vendeur 448681705

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Dairy Fat Products and Functionality

Tuyen Truong

Edit� par Springer International Publishing Mai 2020, 2020

ISBN 10 : 3030416607 ISBN 13 : 9783030416607

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Buch. Etat : Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -This work highlights a new research area driven by a material science approach to dairy fats and dairy fat-rich products where innovative dairy products and ingredients can be tailor-made. Cutting edge topics such as tribology of dairy fats and dairy products, manipulation of differentiated-sized milk fat globules, milk fat interesterification for infant formula, structuring of lipids in dairy products and production of human milk fat substitutes by including dairy fats are featured in dedicated chapters authored by international scientific experts from across the globe. The text also presents in-depth research on proteomic characterization, digestion and the nutritional functionality of milk fat globule membrane. The biosynthesis, chemistry, digestion and nutritional roles of milk lipids, physics of dairy fats, structure and functionality of the milk fat globule membrane, analytical methods, materials science, technology and manufacturing of dairy fat-rich products such as butter, dairy fat spreads, dairy creams, cream powders and ghee are also covered in-depth.Dairy Fat Products and Functionality: Fundamental Science and Technology is a useful reference text for technologists and scientists interested in advancing their fundamental knowledge of dairy fat and dairy products as well as using a materials science and technology approach to guide efforts or widen research opportunities in optimizing the functionality of these products. From their physics and chemistry to their nutritional values and methodologies, this comprehensive and innovative text covers all the necessary information needed to understand the new methods and technologies driving the modern production of milk fat products. 620 pp. Englisch. N� de r�f. du vendeur 9783030416607

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Dairy Fat Products and Functionality : Fundamental Science and Technology

Bhesh Bhandari

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ISBN 10 : 3030416607 ISBN 13 : 9783030416607

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Buch. Etat : Neu. Druck auf Anfrage Neuware - Printed after ordering - This work highlights a new research area driven by a material science approach to dairy fats and dairy fat-rich products where innovative dairy products and ingredients can be tailor-made. Cutting edge topics such as tribology of dairy fats and dairy products, manipulation of differentiated-sized milk fat globules, milk fat interesterification for infant formula, structuring of lipids in dairy products and production of human milk fat substitutes by including dairy fats are featured in dedicated chapters authored by international scientific experts from across the globe. The text also presents in-depth research on proteomic characterization, digestion and the nutritional functionality of milk fat globule membrane. The biosynthesis, chemistry, digestion and nutritional roles of milk lipids, physics of dairy fats, structure and functionality of the milk fat globule membrane, analytical methods, materials science, technology and manufacturing of dairy fat-rich products such as butter, dairy fat spreads, dairy creams, cream powders and ghee are also covered in-depth.Dairy Fat Products and Functionality: Fundamental Science and Technology is a useful reference text for technologists and scientists interested in advancing their fundamental knowledge of dairy fat and dairy products as well as using a materials science and technology approach to guide efforts or widen research opportunities in optimizing the functionality of these products. From their physics and chemistry to their nutritional values and methodologies, this comprehensive and innovative text covers all the necessary information needed to understand the new methods and technologies driving the modern production of milk fat products. N� de r�f. du vendeur 9783030416607

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Dairy Fat Products and Functionality: Fundamental Science and Technology

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Dairy Fat Products and Functionality

Tuyen Truong

Edit� par Springer, Springer Mai 2020, 2020

ISBN 10 : 3030416607 ISBN 13 : 9783030416607

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Buch. Etat : Neu. This item is printed on demand - Print on Demand Titel. Neuware -This work highlights a new research area driven by a material science approach to dairy fats and dairy fat-rich products where innovative dairy products and ingredients can be tailor-made. Cutting edge topics such as tribology of dairy fats and dairy products, manipulation of differentiated-sized milk fat globules, milk fat interesterification for infant formula, structuring of lipids in dairy products and production of human milk fat substitutes by including dairy fats are featured in dedicated chapters authored by international scientific experts from across the globe. The text also presents in-depth research on proteomic characterization, digestion and the nutritional functionality of milk fat globule membrane. The biosynthesis, chemistry, digestion and nutritional roles of milk lipids, physics of dairy fats, structure and functionality of the milk fat globule membrane, analytical methods, materials science, technology and manufacturing of dairy fat-rich products such as butter, dairy fat spreads, dairy creams, cream powders and ghee are also covered in-depth.Dairy Fat Products and Functionality: Fundamental Science and Technology is a useful reference text for technologists and scientists interested in advancing their fundamental knowledge of dairy fat and dairy products as well as using a materials science and technology approach to guide efforts or widen research opportunities in optimizing the functionality of these products. From their physics and chemistry to their nutritional values and methodologies, this comprehensive and innovative text covers all the necessary information needed to understand the new methods and technologies driving the modern production of milk fat products.Springer-Verlag KG, Sachsenplatz 4-6, 1201 Wien 620 pp. Englisch. N� de r�f. du vendeur 9783030416607

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