Titlebook: Developments in Dairy Chemistry—2; Lipids P. F. Fox Book 1983 Applied Science Publishers Ltd 1983 butter.chemistry.enzymes.milk.nutrition.p

Fixate

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(xué)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(xué)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(xué)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(xué)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(xué)科排名

Intend

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

開始發(fā)作

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

deadlock

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

耕種

形狀

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

形狀

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

即席演說

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

誓言

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

課程

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.