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Milk fat : composition, nutritional value and health implications /
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
New York :
Nova Science Publishers, Inc.,
©2013.
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| Colección: | Food science and technology (Academic Press)
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| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- 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.
- 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.
- 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.