Book Details


Advanced Dairy Chemistry Volume 2: Lipids

Publication year: 2006

ISBN: 978-0-387-28813-0

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The book is unique in the literature on milk lipids, a broad field that encompasses a diverse range of topics, including synthesis of fatty acids and acylglycerols, compounds associated with the milk fat fraction, analytical aspects, behavior of lipids during processing and their effect on product characteristics, product defects arising from lipolysis and oxidation of lipids, as well as nutritional significance of milk lipids.

Subject: Chemistry and Materials Science, Base, Fluor, Lipid, Nutrition, Oxidation, enzymes, lactose, proteins