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EBSCO_ocn853147860 |
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OCoLC |
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20231017213018.0 |
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m o d |
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cr cnu---unuuu |
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130718s2013 nyu o 000 0 eng d |
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|a 9781626183544
|q (electronic bk.)
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|a 1626183546
|q (electronic bk.)
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|a (OCoLC)853147860
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|a SF275.M56
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|a TEC
|x 003000
|2 bisacsh
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|a 637.14
|2 23
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|a UAMI
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|a Milk fat :
|b composition, nutritional value and health implications /
|c Linda B. Rudd, editor.
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|a New York :
|b Nova Science Publishers, Inc.,
|c ©2013.
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| 300 |
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|a 1 online resource.
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|a text
|b txt
|2 rdacontent
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|a computer
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|a Food science and technology
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|a Title from PDF title page (viewed on July 18, 2013).
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|a MILK FAT: COMPOSITION, NUTRITIONAL VALUE AND HEALTH IMPLICATIONS; MILK FAT: COMPOSITION, NUTRITIONAL VALUE AND HEALTH IMPLICATIONS; Library of Congress Cataloging-in-Publication Data; Contents; Preface; Chapter 1: Milk Composition Disturbance and Animal Organism Dysfunction Caused by Aflatoxins: A Review; Abstract; Introduction -- Basic Knowledge on Mycotoxins; Mycotoxins Production; Aflatoxins; Effects of Aflatoxins on Animal's General Condition; Occurrence of Aflatoxins in Milk (Aflatoxin M1); Effects of Aflatoxins on Milk Composition; Basic Knowledge on Milk Composition; Milk Fat Content.
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|a Milk Protein ContentMilk Lactose Content; Milk hygiene -- Udder's Health; Conclusion; References; Chapter 2: Size Characterization of Fat Globules in Dairy Products by Field Flow Fractionation; Abstract; 1. Overview of Milk Fat: Structure, Composition and Functional Properties; 2. Experimental Techniques for Characterization of Dairy Emulsions; Microscopy; Particle Size Analysis; Rheology; 3. Field Flow Fractionation; 4. Theory of Sedimentation FFF; 5. Theory of Flow FFF; 6. Size Characterization of Fat Droplets in Dairy Foods by Field Flow Fractionation.
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|a 7. Field Flow Fractionation as a Tool for Studying the Impact of Processing on the Sizedistribution of Milk Fat GlobulesConclusion; References; Chapter 3: Dairy System Impacts on Milk Fat Composition Related to Human Health; Abstract; Introduction; Milk Fatty Acids and Their Health Effects; Modification of Milk Fatty; Acids through Cow Nutrition; Dairy Systems and Milk FA Composition; Conclusion; References; Chapter 4: Milk Fat Globules' Microstructure; Abstract; 1.Introduction; 2.Techniques; 3.Fat globules properties; 4.Conclusion; References; Index.
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|a eBooks on EBSCOhost
|b EBSCO eBook Subscription Academic Collection - Worldwide
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|a Milkfat.
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|a Matière grasse du lait.
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|a TECHNOLOGY & ENGINEERING
|x Agriculture
|x General.
|2 bisacsh
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|a Milkfat
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|a Rudd, Linda B.
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