標題: Titlebook: Developments in Dairy Chemistry—2; Lipids P. F. Fox Book 1983 Applied Science Publishers Ltd 1983 butter.chemistry.enzymes.milk.nutrition.p [打印本頁] 作者: Fixate 時間: 2025-3-21 16:47
書目名稱Developments in Dairy Chemistry—2影響因子(影響力)
書目名稱Developments in Dairy Chemistry—2影響因子(影響力)學科排名
書目名稱Developments in Dairy Chemistry—2網(wǎng)絡(luò)公開度
書目名稱Developments in Dairy Chemistry—2網(wǎng)絡(luò)公開度學科排名
書目名稱Developments in Dairy Chemistry—2被引頻次
書目名稱Developments in Dairy Chemistry—2被引頻次學科排名
書目名稱Developments in Dairy Chemistry—2年度引用
書目名稱Developments in Dairy Chemistry—2年度引用學科排名
書目名稱Developments in Dairy Chemistry—2讀者反饋
書目名稱Developments in Dairy Chemistry—2讀者反饋學科排名
作者: Intend 時間: 2025-3-21 21:41
Influence of Nutritional Factors on the Yield, Composition and Physical Properties of Milk Fat,wo sources are appreciably different and consequently variations in their relative contributions, brought about by nutritional factors, will result in changes in the fatty acid composition of milk lipids. The nature of the fatty acids synthesized by the mammary gland, within a given species, is subj作者: 開始發(fā)作 時間: 2025-3-22 03:24
Origin of Milk Fat Globules and the Nature of the Milk Fat Globule Membrane, globules are formed is unknown, but there are indications that triglyceride-containing vesicles which bleb from endoplasmic reticulum may serve as nucleation sites for globules. After formation, lipid droplets grow within the cell and this growth appears to be mediated by fusion of triglyceride-con作者: deadlock 時間: 2025-3-22 07:14
Physical Chemistry of Milk Fat Globules,s; and on external conditions such as agitation and incorporation of air. Stability of the globules to creaming, flocculation, coalescence and disruption are related to the (presumed) interaction energy between approaching globules and to properties of the fat globule membrane. The latter is conside作者: 耕種 時間: 2025-3-22 11:23 作者: 形狀 時間: 2025-3-22 13:30
Lipolytic Enzymes and Hydrolytic Rancidity in Milk and Milk Products,to the desirable flavour of milk and milk products but, when present in high concentrations as a result of excessive lipolysis, can impart rancid off-flavours to the product..The enzymes responsible are of two main types: those endogenous to milk, and those of microbial origin. The major endogenous 作者: 形狀 時間: 2025-3-22 20:54
Lipid Oxidation,nglet oxygen, superoxide anion and hydroxyl radical can be generated by various chemical and biochemical reactions to initiate lipid oxidation which can then be sustained as a chain reaction by ground state oxygen. Intermediate peroxides decompose to yield off-flavours and potentially toxic oxidatio作者: 即席演說 時間: 2025-3-23 00:11
The Nutritional Significance of Lipids, (storage lipids) while the flesh of animals and plant leaves are a source of structural lipids. Different types of fatty acid are contributed by these different classes of dietary lipid. Storage lipids are major suppliers of dietary energy. One-third of all fat in the average UK diet comes from dai作者: 誓言 時間: 2025-3-23 01:57
radi- tionally, been highly valued, in fact to the exclusion of other milk components in many cases. Today, milk is a major source of dietary lipids in western diets and although consumption of milk fat in the form of butter has declined in some countries, this has been offset in many cases by incre作者: 課程 時間: 2025-3-23 08:05
Handbook of Clinical Diagnosticsof fat globules in raw milk at low temperatures (cold agglutination) is discussed in some detail, including new results; this intricate phenomenon is still insufficiently understood. Effects of fat content, cold agglutination, (partial) coalescence and clustering of fat globules on rheological properties are briefly reviewed.作者: 否決 時間: 2025-3-23 10:58 作者: formula 時間: 2025-3-23 15:22 作者: PANEL 時間: 2025-3-23 20:34
The Nutritional Significance of Lipids,us only in so far as it is good to eat and the presence of fat contributes substantially to the palatability of food. Dairy fats in particular contribute to palatability through their unique flavour and textural properties.作者: RENIN 時間: 2025-3-23 23:30 作者: 剛毅 時間: 2025-3-24 03:19
https://doi.org/10.1007/978-981-13-7677-1hesized de novo in the mammary gland and those received from the diet in each species. Characteristically, they contain short- and medium- chain fatty acids not found in other tissues. Triacylglycerols, the main lipid class, of milks from different species do, however, exhibit many structural similarities.作者: Boycott 時間: 2025-3-24 06:55 作者: 共同給與 時間: 2025-3-24 12:54 作者: accomplishment 時間: 2025-3-24 15:43 作者: Ankylo- 時間: 2025-3-24 20:32 作者: 說笑 時間: 2025-3-24 23:18
Handbook of Clinical Diagnosticswo sources are appreciably different and consequently variations in their relative contributions, brought about by nutritional factors, will result in changes in the fatty acid composition of milk lipids. The nature of the fatty acids synthesized by the mammary gland, within a given species, is subj作者: 吸氣 時間: 2025-3-25 05:49 作者: NEG 時間: 2025-3-25 11:17
Handbook of Clinical Diagnosticss; and on external conditions such as agitation and incorporation of air. Stability of the globules to creaming, flocculation, coalescence and disruption are related to the (presumed) interaction energy between approaching globules and to properties of the fat globule membrane. The latter is conside作者: Humble 時間: 2025-3-25 12:02
https://doi.org/10.1007/978-981-13-7677-1mation and growth of fat crystals and the complicated crystallization patterns exhibited by milk fat, including polymorphism and formation of mixed crystals, are explained as well as the differences in crystallization of bulk fat and crystallization of globular fat..Special attention is drawn to the作者: 駕駛 時間: 2025-3-25 16:04 作者: Platelet 時間: 2025-3-25 21:13
Congenital Non-Degenerative Retinal Diseasesnglet oxygen, superoxide anion and hydroxyl radical can be generated by various chemical and biochemical reactions to initiate lipid oxidation which can then be sustained as a chain reaction by ground state oxygen. Intermediate peroxides decompose to yield off-flavours and potentially toxic oxidatio作者: Silent-Ischemia 時間: 2025-3-26 01:22
Congenital Non-Degenerative Retinal Diseases (storage lipids) while the flesh of animals and plant leaves are a source of structural lipids. Different types of fatty acid are contributed by these different classes of dietary lipid. Storage lipids are major suppliers of dietary energy. One-third of all fat in the average UK diet comes from dai作者: 苦澀 時間: 2025-3-26 05:02 作者: 協(xié)議 時間: 2025-3-26 09:03
https://doi.org/10.1007/978-94-010-9231-9butter; chemistry; enzymes; milk; nutrition; proteins作者: 難理解 時間: 2025-3-26 15:39 作者: Costume 時間: 2025-3-26 20:10
Handbook of Clinical Diagnosticsing greatly influenced by the fatty acid composition of dietary lipid..As a consequence of variations in the fatty acid composition of blood lipids, and in the relative contributions of these lipids and of the fatty acids synthesized in the mammary gland to the total milk fat, the composition of mil作者: 我就不公正 時間: 2025-3-26 22:17
https://doi.org/10.1007/978-981-13-7677-1mbranes of secretory vesicles may also make a contribution to the membrane which envelops lipid droplets. As reviewed herein, the membrane which surrounds fat globules in milk has been extensively characterized.作者: BRINK 時間: 2025-3-27 01:48
https://doi.org/10.1007/978-981-13-7677-1xplained, and different measuring methods (sectility, extrusion and penetration) are described..In Section 4, different ways of modifying the rheological properties of cream and butter are discussed. These include homogenization and rebodying of cream, and where butter is concerned, temperature trea作者: 窒息 時間: 2025-3-27 08:58
Congenital Non-Degenerative Retinal Diseases pro-oxidant effects of metal ions. Enzymes in FGM and aqueous phases of milk may combine to exert pro-oxidant effects. Thermal denaturation of enzymes might also expose pro-oxidants such as the ferrihaem of lactoperoxidase..Constituents in the aqueous phase may markedly affect the course of lipid o作者: fallible 時間: 2025-3-27 10:25 作者: 阻擋 時間: 2025-3-27 15:28
Origin of Milk Fat Globules and the Nature of the Milk Fat Globule Membrane,mbranes of secretory vesicles may also make a contribution to the membrane which envelops lipid droplets. As reviewed herein, the membrane which surrounds fat globules in milk has been extensively characterized.作者: 為寵愛 時間: 2025-3-27 19:52
Physical Properties and Modification of Milk Fat,xplained, and different measuring methods (sectility, extrusion and penetration) are described..In Section 4, different ways of modifying the rheological properties of cream and butter are discussed. These include homogenization and rebodying of cream, and where butter is concerned, temperature trea作者: Fester 時間: 2025-3-28 01:54 作者: Perennial長期的 時間: 2025-3-28 02:07 作者: 撤退 時間: 2025-3-28 08:16
f milk lipids have been reviewed in eight chapters by world experts. However, space does not permit consideration of the more product-related aspects of milk lipids which play major functional roles in several dairy products, especially cheese, dehydrated milks and butter.978-94-010-9233-3978-94-010-9231-9作者: anniversary 時間: 2025-3-28 12:15
Beispiel der Messung einer strukturviskosen Substanz mit dem VISCOTESTER,Im folgenden wird ein Beispiel der Messung einer strukturviskosen Substanz X mit dem VISCOTESTER, Type VT 23, in Verbindung mit dem Frequenzwandler und der Me?einrichtung MV I dargestellt.作者: Indolent 時間: 2025-3-28 15:31
Die Medizinalstatistik als Hilfswissenschaftture, since, as Peter Brooks has intimated and Ross Chambers has confirmed, all narratives can only come into existence as narratives . by not following the straight line, the shortest path, that leads from their beginning to their end, that is, they can only take shape as narratives by distancing t
