Fundamental Science and Technology
Buch, Englisch, 606 Seiten, Format (B × H): 155 mm x 235 mm, Gewicht: 937 g
ISBN: 978-3-030-41663-8
Verlag: Springer
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 and scientists interested in advancing their fundamental knowledge of dairy fat and dairy products as well as using a materials science and technology approach to guide efforts or widen research opportunities in optimizing the functionality of these products. From their physics and chemistry to their nutritional values and methodologies, this comprehensive and innovative text covers all the necessary information needed to understand the new methods and technologies driving the modern production of milk fat products.
Zielgruppe
Research
Autoren/Hrsg.
Fachgebiete
- Naturwissenschaften Chemie Organische Chemie
- Interdisziplinäres Wissenschaften Wissenschaften Interdisziplinär Ökotrophologie (Ernährungs- und Haushaltswissenschaften)
- Naturwissenschaften Chemie Analytische Chemie Umweltchemie, Lebensmittelchemie
- Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
Weitere Infos & Material
Chemistry.- Biosynthesis of bovine milk fat.- Manipulation of dietary and physiological factors on composition and physicochemical characterization of milk fat.- Lipase modification of milk fat.- Structure, extraction and functionality of milk fat globule membrane.- Proteomic characterization of milk fat globule membrane.- Nutrition.- Digestibility, bioaccessability and bioavailability of natural and processed milk fat globules.- Digestion and nutritional functionality of milk fat globule membrane materials.- Anticancer potential of milk fat components.- Physics.- Physicochemical stability of milk fat globules.- Crystallization and melting properties of milk fat in bulk and emulsified states.- Rheological properties of milk fat and dairy blends.- Tribological properties of milk fat globules.- Methodology.- Advanced techniques of chemical profiling of milk fat.- Detection of bovine milk fat adulteration.- Flavour of bovine milk fat and its characterization techniques.- Characterization techniques of physicochemical properties of bovine milk fat.- Materials Science and Technology.- Structure-function relationship of milk fat in dairy products.- Manipulation of differentiated-size milk fat globules in functionality and stability of dairy fat-containing products.- Microstructural engineering of milk fat and related products.- Oil structuring in dairy fat products.- Milk fat interesterification for infant formula.- Production of human milk fat substitutes (HMFS) from bovine milk fat.- Encapsulation of bioactive components using liposomes fabricated from MFGM-derived phospholipids.- Utilization of milk fat fraction to maintain oxidative stability of fish oil.- Manufacturing of dairy fat products.- Anhydrous milk fat and butter oil.- Fractionation methods of anhydrous milk fat.- Size-based fractionation methods of milk fat globules.- Ultrasound assisted cream separation.- Milk fat in recombined milks.- Dairy creams and related products.- Cream powders.- Butter and dairy fat spreads.- Cream cheeses.
