Understanding and improving the functional and nutritional properties of milk / Edited ByThom Huppertz, Todor Vasiljevic

Bib ID:
8673923
Format:
Book
Online Access:
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Description:
  • [Place of publication not identified] : Burleigh Dodds Science Publishing, [2022]
  • 1 online resource ( 400 pages) :
ISBN:
  • 9781003285632 ((electronic bk.))
  • 1003285635 ((electronic bk.))
  • 9781786768223 ((electronic bk. : PDF))
  • 1786768224 ((electronic bk. : PDF))
Invalid ISBN:
  • 9781786768216 ((electronic bk. : EPUB))
  • 1786768216 ((electronic bk. : EPUB))
Series:
Burleigh Dodds series in agricultural science.
Full contents:
Part 1: General1. The importance of milk and dairy products in the human dietJan Geurts, FrieslandCampina, The Netherlands2. Milk composition and properties: interspecies comparisonGolfo Moatsou, Agricultural University of Athens, Greece3. Digestion of milk constituentsAiqian Ye, Massey University, New ZealandPart 2: Proteins and lipids4. Advances in dairy protein science: caseins and casein micellesThom Huppertz, Wageningen University, The Netherlands5. Advances in dairy protein science: whey proteinsTodor Vasiljevic, Victoria University, Australia6. Advances in understanding nutritional and bioactive properties of wheyRita Hickey, Teagasc, Ireland7. Advances in understanding bioactive properties of dairy peptidesEgon Hansen, Technical University of Denmark, Denmark8. Advances in dairy lipid science: physicochemical aspectsDaylan Tzompa, Ghent University, Belgium9. Advances in understanding the nutritional and bioactive properties of dairy lipidsNurit Argov-Argaman, Hebrew University of Jerusalem, IsraelPart 3: Carbohydrates and other components10. Advances in understanding dairy carbohydrates/lactose and lactose derivatives: physicochemical aspectsThom Huppertz, Wageningen University, The Netherlands11. Advances in understanding nutritional and bioactive properties of dairy carbohydratesMichael Ganzle, University of Alberta, Canada12. Advances in understanding indigenous milk enzymesLotte Bach Larsen, Aarhus University, Denmark13. Advances in understanding milk saltsLeif Skibsted, University of Copenhagen, DenmarkPart 4: Optimising milk composition and quality 14. Advances in instrumental techniques for monitoring the quality of cow' s milkSteve Holroyd, Fonterra Research, New Zealand15. Genetic factors affecting the composition and quality of cow⁰́₉s milkNina Aagaard Poulsen and Lotte Bach Larsen, Aarhus University, Denmark16. Dietary factors affecting the quality of cow⁰́₉s milkMartin Auldist, Department of Primary Industries, Australia17. Sensory properties of milk: understanding and analysisTim Coolbear, Fonterra Research, New Zealand18. Microbial quality and spoilage of raw cow⁰́₉s milkMaria Kazou, Agricultural University of Athens, Greece19. Understanding the contribution of milk constituents to the texture of dairy products liquid milk productsHilton Deeth, University of Queensland, Australia20. Understanding the contribution of milk constituents to the texture of dairy products fermented productsDoris Jaros, Technical University of Dresden, Germany21. Understanding the contribution of milk constituents to the texture of dairy products cheeseMichel Britten, Agriculture and Agri-Food Canada/Laval University, Canada
Biography/History:

Thom Huppertz is Professor of Dairy Science and Technology at Wageningen University, The Netherlands and Principal Scientist at FrieslandCampina, The Netherlands. He is also Editor in Chief of the International Dairy Journal and a Distinguished Visiting Professor at Victoria University, Australia. He was formerly Principal Scientist at NIZO and is internationally known for his research on developing functional and nutritional ingredients from milk. Todor Vasiljevic is Professor of Food Science and Head of the Advanced Food Systems Research Unit within the Institute for Sustainable Industries and Liveable Cities at Victoria University, Australia. He is an editor of the International Dairy Journal. Professor Vasiljevic is internationally recognised for his research on milk proteins and probiotics.

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Electronic reproduction. Ipswich, MA Available via World Wide Web.
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