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Handbook of Dairy Foods Analysis

Handbook / Manual
Edited By: Leo M L Nollet and Fidel Toldra
918 pages, illus, tabs
Publisher: CRC Press
Handbook of Dairy Foods Analysis
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  • Handbook of Dairy Foods Analysis ISBN: 9781420046311 Hardback Oct 2009 Usually dispatched within 6 days
    £131.00
    #189830
Selected version: £131.00
About this book Contents Customer reviews Biography Related titles

About this book

Exceptionally comprehensive both in its detailing of methods and the range of products covered, this handbook describes the gamut of analytical tools and methods available to dairy producers, researchers, and inspectors. It includes tools for analyzing chemical and biochemical compounds as well as bioactive peptides, prebiotics, and probiotics. It also discusses noninvasive chemical and physical sensors and starter cultures used in quality control.

The book also covers current methods for the detection of microorganisms, allergens, and other adulterations, including those of environmental origin or introduced during processing. Other methodologies used to evaluate color, texture, and flavor are also discussed.

Contents

CHEMISTRY AND BIOCHEMISTRY; Introduction to Analysis in the Dairy Industry, Patrick F. Fox; Amino Acids in Dairy Foods, M. Concepcion Aristoy and Fidel Toldra; Peptides, Isidra Recio and Rosina Lopez-Fandino; Milk Proteins, Jerzy Dziuba, Piotr Minkiewicz, MaACgorzata Darewicz, and BartAComiej Dziuba; Proteomics, Stefano Sforza, Valeria Cavatorta, and Rosangela Marchelli; Carbohydrates, Nieves Corzo, Agustin Olano, and Isabel Martinez-Castro; Triacylglycerols in Dairy Foods, Javier Fontecha, Manuela Juarez, and Miguel Angel De La Fuente; Dairy Polar Lipids, Roeland Rombaut and Koen Dewettinck; Fatty Acids, Miguel Angel De La Fuente and Manuela Juarez; Cholesterol, Zehra Guler and Young W. Park; Organic Acids, Huimin Zhang and Lloyd E. Metzger; Flavor Formation, Barbara D'acampora Zellner, Paola Dugo, Giovanni Dugo, and Luigi Mondello; TECHNOLOGICAL QUALITY; Microstructure, Isabel Hernando, Isabel Perez-Munuera, Amparo Quiles, and Maria-Angeles Lluch; Biosensors, Nora Adanyi; Physical Sensors and Techniques, Colette C. Fagan and Colm P. O'Donnell; Rheological Properties and Flavor Release, Nathalie Cayot; Determination of Identity and Quality of Dairy Products, Romdhane Karoui; Determination of Glycolysis, Gaspar Perez-Martinez; Determination of Proteolysis in Cheese, N. Bansal, P. Piraino, and Paul L.H. McSweeney; Determination of Lipolysis, Kieran Kilcawley; Characterization of Lactic Acid Bacteria Used as Starter Cultures, Teresa Requena And Carmen Pelaez; Detection of Bacteriophages in Milk, Alfonso H. Magadan, Victor Ladero, Noelia Martinez, Beatriz Del Rio, M. Cruz Martin, and Miguel A. Alvarez; NUTRITIONAL QUALITY; Prebiotics, K.C. Mountzouris and P. Tsirtsikos; Probiotics, Ana M. Gomes, Manuela E. Pintado, and F. Xavier Malcata; Determination of Water- and Fat-Soluble Vitamins in Infant Formulae, Olivier Heudi; Minerals and Trace Elements, Amparo Alegria, Reyes Barbera, Maria Jesus Lagarda, and Rosaura Farre; SENSORY QUALITY; Color, Laurent Dufosse and Patrick Galaup; Texture, Kasiviswanathan Muthukumarappan and Chinnadurai Karunanithy; Flavor, Barbara D'Acampora Zellner, Paola Dugo, Giovanni Dugo, and Luigi Mondello; SAFETY; Microbial Flora, Effie Tsakalidou; Spoilage Detection, Maria Cristina Dantas Vanetti; PCR-Based Methods for Detection of Foodborne Bacterial Pathogens in Dairy Products, Ilex Whiting, Nigel Cook, Marta Hernandez, David Rodriguezlazaro, and Martin D'Agostino; Mycotoxins and Toxins, Carla Soler, Jose Miguel Soriano, and Jordi Manes; Detection of Adulterations: Addition of Foreign Lipids and Proteins, Saskia M. Van Ruth, Maria G. E. G. Bremer, and Rob Frankhuizen; Detection of Adulterations: Identifi cation of Milk Origin, Golfo Moatsou; Residues of Food Contact Materials, Emma L. Bradley and Laurence Castle; Chemical Contaminants: Phthalates, Jiping Zhu, Susan P. Phillips, and Xu-Liang Cao; Analysis of Antibiotics in Milk and Its Products, Jian Wang; Environmental Contaminants, Sara Bogialli and Antonio Di Corcia; Allergens, Virginie Tregoat and Arjon J. Van Hengel; Amines, TomaA! Komprda and Vlastimil Dohnal

Customer Reviews

Biography

Leo M.L. Nollet, PhD, is a professor of biochemistry, aquatic ecology, and ecotoxicology in the Faculty of Applied Engineering Sciences at the University College Ghent. His main research interests are in the areas of food analysis, chromatography, and analysis of environmental parameters.

Dr. Fidel Toldra, PhD, is a research professor in the Department of Food Science at Instituto de Agroquimica y Tecnologia de Alimentos (CSIC) and serves as European editor of Trends in Food Science & Technology, as the editor-in-chief of Current Nutrition & Food Science, and as a member of the CEF Panel at the European Food Safety Authority.
Handbook / Manual
Edited By: Leo M L Nollet and Fidel Toldra
918 pages, illus, tabs
Publisher: CRC Press
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