東華大學圖書館 |

語系: 繁體中文

說明(常見問題)

回圖書館首頁

手機版館藏查詢

登入

回首頁

切換: 標籤 | MARC模式 | ISBD

Effect of milk fat globule size on t...

Truong, Tuyen.

FindBook

Google Book

Amazon

博客來

Effect of milk fat globule size on the physical functionality of dairy products

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Effect of milk fat globule size on the physical functionality of dairy products/ by Tuyen Truong ... [et al.].
其他作者:	Truong, Tuyen.
出版者:	Cham :Springer International Publishing : : 2016.,
面頁冊數:	viii, 72 p. :ill., digital ;24 cm.
Contained By:	Springer eBooks
標題:	Dairy products in human nutrition. -
電子資源:	http://dx.doi.org/10.1007/978-3-319-23877-7
ISBN:	9783319238777$q(electronic bk.)

Effect of milk fat globule size on the physical functionality of dairy products
Effect of milk fat globule size on the physical functionality of dairy products[electronic resource] /by Tuyen Truong ... [et al.]. - Cham :Springer International Publishing :2016. - viii, 72 p. :ill., digital ;24 cm. - SpringerBriefs in food, health, and nutrition,2197-571X. - SpringerBriefs in food, health, and nutrition..

Effect of Milk Fat Globule Size on the Physical Functionality of Dairy Products provides a comprehensive overview of techniques utilized to vary milk fat globule size in fat-structured dairy products. The text aims to highlight the importance of both native and emulsified milk fat globule size in the processing and functionality of these products. Both herd managements strategies and fractionation techniques utilized to vary milk fat globule size are covered thoroughly, as are the effects of mechanical sheer processing. The influence of different size fat globules on aspects such as TAG composition, physical stability, viscosity, crystallization properties and electric conductivity are studied, as are the influences on processability and function. This Brief aims to highlight the importance of milk fat as a determinant of the microstructural, rheological and sensorial properties of fat-containing dairy products such as milk, cream, yogurt, ice cream, cheese, butter and milk chocolate. Since milk fat globules have a widely varied size distribution, controlling their size is of major importance in processing. In comprehensively covering the various methods used to vary milk fat globule size, this text serves as an important resource for those involved in dairy product processing.

ISBN: 9783319238777$q(electronic bk.)

Standard No.: 10.1007/978-3-319-23877-7doiSubjects--Topical Terms:

915493
Dairy products in human nutrition.

LC Class. No.: SF239

Dewey Class. No.: 637

Effect of milk fat globule size on the physical functionality of dairy products
LDR:02331nmm a2200313 a 4500 001 2029735
003 DE-He213
005 20160804092927.0
006 m d
007 cr nn 008maaau
008 160908s2016 gw s 0 eng d
020 $a 9783319238777$q(electronic bk.)
020 $a 9783319238760$q(paper)
024 7 $a 10.1007/978-3-319-23877-7 $2 doi
035 $a 978-3-319-23877-7
040 $a GP $c GP
041 0 $a eng
050 4 $a SF239
072 7 $a TDCT $2 bicssc
072 7 $a TEC012000 $2 bisacsh
082 0 4 $a 637 $2 23
090 $a SF239 $b .E27 2016
245 0 0 $a Effect of milk fat globule size on the physical functionality of dairy products $h [electronic resource] / $c by Tuyen Truong ... [et al.].
260 $a Cham : $b Springer International Publishing : $b Imprint: Springer, $c 2016.
300 $a viii, 72 p. : $b ill., digital ; $c 24 cm.
490 1 $a SpringerBriefs in food, health, and nutrition, $x 2197-571X
520 $a Effect of Milk Fat Globule Size on the Physical Functionality of Dairy Products provides a comprehensive overview of techniques utilized to vary milk fat globule size in fat-structured dairy products. The text aims to highlight the importance of both native and emulsified milk fat globule size in the processing and functionality of these products. Both herd managements strategies and fractionation techniques utilized to vary milk fat globule size are covered thoroughly, as are the effects of mechanical sheer processing. The influence of different size fat globules on aspects such as TAG composition, physical stability, viscosity, crystallization properties and electric conductivity are studied, as are the influences on processability and function. This Brief aims to highlight the importance of milk fat as a determinant of the microstructural, rheological and sensorial properties of fat-containing dairy products such as milk, cream, yogurt, ice cream, cheese, butter and milk chocolate. Since milk fat globules have a widely varied size distribution, controlling their size is of major importance in processing. In comprehensively covering the various methods used to vary milk fat globule size, this text serves as an important resource for those involved in dairy product processing.
650 0 $a Dairy products in human nutrition. $3 915493
650 0 $a Functional foods. $3 827192
650 0 $a Dairy processing. $3 672738
650 1 4 $a Chemistry. $3 516420
650 2 4 $a Food Science. $3 890841
650 2 4 $a Organic Chemistry. $3 890856
700 1 $a Truong, Tuyen. $3 2180945
710 2 $a SpringerLink (Online service) $3 836513
773 0 $t Springer eBooks
830 0 $a SpringerBriefs in food, health, and nutrition. $3 1565892
856 4 0 $u http://dx.doi.org/10.1007/978-3-319-23877-7
950 $a Chemistry and Materials Science (Springer-11644)