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ADVANCED DAIRY CHEMISTRY VOLUME 2 LIPIDS,THIRD EDITION by A. K. H. MacGibbon, M. W. Taylor (auth.), P. F. Fox, P. L. H. McSweeney (eds.) is a nonfiction available to read on EtoBox.

What is ADVANCED DAIRY CHEMISTRY VOLUME 2 LIPIDS,THIRD EDITION about?

The __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 membr

Who reads ADVANCED DAIRY CHEMISTRY VOLUME 2 LIPIDS,THIRD EDITION?

Author

A. K. H. MacGibbon, M. W. Taylor (auth.), P. F. Fox, P. L. H. McSweeney (eds.)

Publisher

Springer US

Published

2006

Language

EN

ISBN

9780387848648

Category

nonfiction

Subjects

Science, Chemistry, Agriculture