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Handbook of Dairy Foods Analysis

Edited by: Nollet Leo M.L. , Toldrá Fidel

Print publication date:  November  2009
Online publication date:  November  2009

Print ISBN: 9781420046311
eBook ISBN: 9781420046328
Adobe ISBN:

 Cite  Marc Record

Book description

Dairy foods account for a large portion of the Western diet, but due to the potential diversity of their sources, this food group often poses a challenge for food scientists and their research efforts. Bringing together the foremost minds in dairy research, Handbook of Dairy Foods Analysis compiles the top dairy analysis techniques and methodologies from around the world into one, well-organized volume.

Co-Edited by Fidel Toldra - Recipient of the 2010 Distinguished Research Award from the American Meat Science Association

Exceptionally comprehensive both in its detailing of methods and the range of products covered, this handbook includes tools for analyzing chemical and biochemical compounds and also bioactive peptides, prebiotics, and probiotics. It describes noninvasive chemical and physical sensors and starter cultures used in quality control.

Covers the Gamut of Dairy Analysis Techniques
The book discusses current methods for the detection of microorganisms, allergens, and other adulterations, including those of environmental origin or introduced during processing. Other methodologies used to evaluate color, texture, and flavor are also discussed.

Written by an International Panel of Distinguished Contributors
Under the editorial guidance of renowned authorities, Leo M.L. Nollet and Fidel Toldrá, this handbook is one of the few references that is completely devoted to dairy food analysis ? a extremely valuable reference for those in the dairy research, processing, and manufacturing industries.

Table of contents

Chapter  1:  Introduction to Analysis in the Dairy Industry Download PDF
Chapter  2:  Amino Acids in Dairy Foods Download PDF
Chapter  3:  Peptides Download PDF
Chapter  4:  Milk Proteins Download PDF
Chapter  5:  Proteomics Download PDF
Chapter  6:  Carbohydrates Download PDF
Chapter  7:  Triacylglycerols in Dairy Foods Download PDF
Chapter  8:  Dairy Polar Lipids Download PDF
Chapter  9:  Fatty Acids Download PDF
Chapter  10:  Cholesterol Download PDF
Chapter  11:  Organic Acids Download PDF
Chapter  12:  Flavor Formation Download PDF
Chapter  13:  Microstructure Download PDF
Chapter  14:  Biosensors Download PDF
Chapter  15:  Physical Sensors and Techniques Download PDF
Chapter  16:  Rheological Properties and Flavor Release Download PDF
Chapter  17:  Determination of Identity and Quality of Dairy Products Download PDF
Chapter  18:  Determination of Glycolysis Download PDF
Chapter  19:  Determination of Proteolysis in Cheese Download PDF
Chapter  20:  Determination of Lipolysis Download PDF
Chapter  21:  Characterization of Lactic Acid Bacteria Used as Starter Cultures Download PDF
Chapter  22:  Detection of Bacteriophages in Milk Download PDF
Chapter  23:  Prebiotics Download PDF
Chapter  24:  Probiotics Download PDF
Chapter  25:  Determination of Water- and Fat-Soluble Vitamins in Infant Formulae Download PDF
Chapter  26:  Minerals and Trace Elements Download PDF
Chapter  27:  Color Download PDF
Chapter  28:  Texture Download PDF
Chapter  29:  Flavor Download PDF
Chapter  30:  Microbial Flora Download PDF
Chapter  31:  Spoilage Detection Download PDF
Chapter  32:  PCR-Based Methods for Detection of Foodborne Bacterial Pathogens in Dairy Products Download PDF
Chapter  33:  Mycotoxins and Toxins Download PDF
Chapter  34:  Detection of Adulterations: Addition of Foreign Lipids and Proteins Download PDF
Chapter  35:  Detection of Adulterations: Identification of Milk Origin Download PDF
Chapter  36:  Residues of Food Contact Materials Download PDF
Chapter  37:  Chemical Contaminants: Phthalates Download PDF
Chapter  38:  Analysis of Antibiotics in Milk and Its Products Download PDF
Chapter  39:  Environmental Contaminants Download PDF
Chapter  40:  Allergens Download PDF
Chapter  41:  Amines Download PDF
prelims Download PDF
Index Download PDF
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