Dairy Fat Products and Functionality
Home > Science, Technology & Agriculture > Industrial chemistry and manufacturing technologies > Industrial chemistry and chemical engineering > Food and beverage technology > Dairy Fat Products and Functionality: Fundamental Science and Technology
Dairy Fat Products and Functionality: Fundamental Science and Technology

Dairy Fat Products and Functionality: Fundamental Science and Technology


     0     
5
4
3
2
1



International Edition


X
About the Book

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.

Table of Contents:
Chemistry.- Biosynthesis of bovine milk fat.- Manipulation of dietary and physiological factors on composition and physicochemical characterization of milk fat.- Lipase modification of milk fat.- Structure, extraction and functionality of milk fat globule membrane.- Proteomic characterization of milk fat globule membrane.- Nutrition.- Digestibility, bioaccessability and bioavailability of natural and processed milk fat globules.- Digestion and nutritional functionality of milk fat globule membrane materials.- Anticancer potential of milk fat components.- Physics.- Physicochemical stability of milk fat globules.- Crystallization and melting properties of milk fat in bulk and emulsified states.- Rheological properties of milk fat and dairy blends.- Tribological properties of milk fat globules.- Methodology.- Advanced techniques of chemical profiling of milk fat.- Detection of bovine milk fat adulteration.- Flavour of bovine milk fat and its characterization techniques.- Characterization techniques of physicochemical properties of bovine milk fat.- Materials Science and Technology.- Structure-function relationship of milk fat in dairy products.- Manipulation of differentiated-size milk fat globules in functionality and stability of dairy fat-containing products.- Microstructural engineering of milk fat and related products.- Oil structuring in dairy fat products.- Milk fat interesterification for infant formula.- Production of human milk fat substitutes (HMFS)  from bovine milk fat.- Encapsulation of bioactive components using liposomes fabricated from MFGM-derived phospholipids.- Utilization of milk fat fraction to maintain oxidative stability of fish oil.- Manufacturing of dairy fat products.- Anhydrous milk fat and butter oil.- Fractionation methods of anhydrous milk fat.- Size-based fractionation methods of milk fat globules.- Ultrasound assisted cream separation.- Milk fat in recombined milks.- Dairy creams and related products.- Cream powders.- 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


Best Sellers


Product Details
  • ISBN-13: 9783030416607
  • Publisher: Springer Nature Switzerland AG
  • Publisher Imprint: Springer Nature Switzerland AG
  • Height: 235 mm
  • No of Pages: 606
  • Returnable: Y
  • Width: 155 mm
  • ISBN-10: 3030416607
  • Publisher Date: 30 May 2020
  • Binding: Hardback
  • Language: English
  • Returnable: Y
  • Sub Title: Fundamental Science and Technology


Similar Products

Add Photo
Add Photo

Customer Reviews

REVIEWS      0     
Click Here To Be The First to Review this Product
Dairy Fat Products and Functionality: Fundamental Science and Technology
Springer Nature Switzerland AG -
Dairy Fat Products and Functionality: Fundamental Science and Technology
Writing guidlines
We want to publish your review, so please:
  • keep your review on the product. Review's that defame author's character will be rejected.
  • Keep your review focused on the product.
  • Avoid writing about customer service. contact us instead if you have issue requiring immediate attention.
  • Refrain from mentioning competitors or the specific price you paid for the product.
  • Do not include any personally identifiable information, such as full names.

Dairy Fat Products and Functionality: Fundamental Science and Technology

Required fields are marked with *

Review Title*
Review
    Add Photo Add up to 6 photos
    Would you recommend this product to a friend?
    Tag this Book Read more
    Does your review contain spoilers?
    What type of reader best describes you?
    I agree to the terms & conditions
    You may receive emails regarding this submission. Any emails will include the ability to opt-out of future communications.

    CUSTOMER RATINGS AND REVIEWS AND QUESTIONS AND ANSWERS TERMS OF USE

    These Terms of Use govern your conduct associated with the Customer Ratings and Reviews and/or Questions and Answers service offered by Bookswagon (the "CRR Service").


    By submitting any content to Bookswagon, you guarantee that:
    • You are the sole author and owner of the intellectual property rights in the content;
    • All "moral rights" that you may have in such content have been voluntarily waived by you;
    • All content that you post is accurate;
    • You are at least 13 years old;
    • Use of the content you supply does not violate these Terms of Use and will not cause injury to any person or entity.
    You further agree that you may not submit any content:
    • That is known by you to be false, inaccurate or misleading;
    • That infringes any third party's copyright, patent, trademark, trade secret or other proprietary rights or rights of publicity or privacy;
    • That violates any law, statute, ordinance or regulation (including, but not limited to, those governing, consumer protection, unfair competition, anti-discrimination or false advertising);
    • That is, or may reasonably be considered to be, defamatory, libelous, hateful, racially or religiously biased or offensive, unlawfully threatening or unlawfully harassing to any individual, partnership or corporation;
    • For which you were compensated or granted any consideration by any unapproved third party;
    • That includes any information that references other websites, addresses, email addresses, contact information or phone numbers;
    • That contains any computer viruses, worms or other potentially damaging computer programs or files.
    You agree to indemnify and hold Bookswagon (and its officers, directors, agents, subsidiaries, joint ventures, employees and third-party service providers, including but not limited to Bazaarvoice, Inc.), harmless from all claims, demands, and damages (actual and consequential) of every kind and nature, known and unknown including reasonable attorneys' fees, arising out of a breach of your representations and warranties set forth above, or your violation of any law or the rights of a third party.


    For any content that you submit, you grant Bookswagon a perpetual, irrevocable, royalty-free, transferable right and license to use, copy, modify, delete in its entirety, adapt, publish, translate, create derivative works from and/or sell, transfer, and/or distribute such content and/or incorporate such content into any form, medium or technology throughout the world without compensation to you. Additionally,  Bookswagon may transfer or share any personal information that you submit with its third-party service providers, including but not limited to Bazaarvoice, Inc. in accordance with  Privacy Policy


    All content that you submit may be used at Bookswagon's sole discretion. Bookswagon reserves the right to change, condense, withhold publication, remove or delete any content on Bookswagon's website that Bookswagon deems, in its sole discretion, to violate the content guidelines or any other provision of these Terms of Use.  Bookswagon does not guarantee that you will have any recourse through Bookswagon to edit or delete any content you have submitted. Ratings and written comments are generally posted within two to four business days. However, Bookswagon reserves the right to remove or to refuse to post any submission to the extent authorized by law. You acknowledge that you, not Bookswagon, are responsible for the contents of your submission. None of the content that you submit shall be subject to any obligation of confidence on the part of Bookswagon, its agents, subsidiaries, affiliates, partners or third party service providers (including but not limited to Bazaarvoice, Inc.)and their respective directors, officers and employees.

    Accept

    New Arrivals


    Inspired by your browsing history


    Your review has been submitted!

    You've already reviewed this product!