| 書目名稱 | Dairy Fat Products and Functionality | | 副標題 | Fundamental Science | | 編輯 | Tuyen Truong,Christelle Lopez,Sangeeta Prakash | | 視頻video | http://file.papertrans.cn/261/260286/260286.mp4 | | 概述 | 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 an | | 圖書封面 |  | | 描述 | .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 | | 出版日期 | Book 2020 | | 關鍵詞 | Dairy Fat; Dairy Product Manufacturing; Dairy Product Functionality; Dairy Product Ingredients; Dairy Pr | | 版次 | 1 | | doi | https://doi.org/10.1007/978-3-030-41661-4 | | isbn_softcover | 978-3-030-41663-8 | | isbn_ebook | 978-3-030-41661-4 | | copyright | Springer Nature Switzerland AG 2020 |
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