03294nam a22004335i 4500 978-0-387-84865-5 DE-He213 20260521092012.0 cr nn 008mamaa 110526s2009 xxu| s |||| 0|eng d 9780387848655 99780387848655 10.1007/978-0-387-84865-5 doi 641.3 23 664 23 McSweeney, Paul. editor. Advanced Dairy Chemistry [electronic resource] : Volume 3: Lactose, Water, Salts and Minor Constituents / edited by Paul McSweeney, Patrick F. Fox. New York, NY : Springer New York : Imprint: Springer, 2009. XXIV, 784p. online resource. text txt rdacontent computer c rdamedia online resource cr rdacarrier text file PDF rda Lactose: Chemistry and Properties -- Solid and Liquid States of Lactose -- Significance of Lactose in Dairy Products -- Production and Uses of Lactose -- Galacto-oligosaccharides and Other Products Derived from Lactose -- Lactose Malabsorption -- Non-Enzymatic Degradation Pathways of Lactose and Their Significance in Dairy Products -- Milk Oligosaccharides -- Milk Salts: Technological Significance -- Nutritional Aspects of Minerals in Bovine and Human Milks -- Water in Dairy Products -- Fat-Soluble Vitamins and Vitamin C in Milk and Milk Products -- Vitamins in Milk and Dairy Products: B-Group Vitamins -- Flavours and Off-Flavours in Milk and Dairy Products -- Physico-chemical Properties of Milk -- Erratum to: IV. Significance of Lactose in Milk Powders. The Advanced Dairy Chemistry series was first published in four volumes in the 1980s (under the title Developments in Dairy Chemistry) and revised in three volumes in the 1990s. The series is the leading reference source on dairy chemistry, providing in-depth coverage of milk proteins, lipids, lactose, water and minor constituents. Advanced Dairy Chemistry Volume 3: Lactose, Water, Salts, and Minor Constituents, Third Edition, reviews the extensive literature on lactose and its significance in milk products. This volume also reviews the literature on milk salts, vitamins, milk flavors and off-flavors and the behaviour of water in dairy products. Most topics covered in the second edition are retained in the current edition, which has been updated and expanded considerably. New chapters cover chemically and enzymatically prepared derivatives of lactose and oligosaccharides indigenous to milk. P.L.H. McSweeney Ph.D. is Associate Professor of Food Chemistry and P.F. Fox Ph.D., D.Sc. is Professor Emeritus of Food Chemistry at University College, Cork, Ireland. CHEMISTRY. FOOD SCIENCE. CHEMISTRY. FOOD SCIENCE. CHEMISTRY/FOOD SCIENCE, GENERAL. Fox, Patrick F. editor. SpringerLink (Online service) Springer eBooks Printed edition: 9780387848648 http://dx.doi.org/10.1007/978-0-387-84865-5 Ver el texto completo en las instalaciones del CICY ZDB-2-CMS ddc ER 35167 35167 0 0 ddc 0 0 LE CICY CICY EL 2025-10-06 0 641.3 | 664 2025-10-06 08:44:23 2025-10-06 ER