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基本説明
Includes tools for analyzing chemical and biochemical compounds as well as bioactive peptides, prebiotics, and probiotics.
Full 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 AssociationExceptionally 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 TechniquesThe 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 ContributorsUnder the editorial guidance of renowned authorities, Leo M.L. Nollet and Fidel Toldra, 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.
Contents
CHEMISTRY AND BIOCHEMISTRYIntroduction to Analysis in the Dairy Industry, Patrick F. FoxAmino Acids in Dairy Foods, M. Concepcion Aristoy and Fidel ToldraPeptides, Isidra Recio and Rosina Lopez-FandinoMilk Proteins, Jerzy Dziuba, Piotr Minkiewicz, Malgorzata Darewicz, and Bartlomiej DziubaProteomics, Stefano Sforza, Valeria Cavatorta, and Rosangela MarchelliCarbohydrates, Nieves Corzo, Agustin Olano, and Isabel Martinez-CastroTriacylglycerols in Dairy Foods, Javier Fontecha, Manuela Juarez, and Miguel Angel De La FuenteDairy Polar Lipids, Roeland Rombaut and Koen DewettinckFatty Acids, Miguel Angel De La Fuente and Manuela JuarezCholesterol, Zehra Guler and Young W. ParkOrganic Acids, Huimin Zhang and Lloyd E. MetzgerFlavor Formation, Barbara D'acampora Zellner, Paola Dugo, Giovanni Dugo, and Luigi MondelloTECHNOLOGICAL QUALITYMicrostructure, Isabel Hernando, Isabel Perez-Munuera, Amparo Quiles, and Maria-Angeles LluchBiosensors, Nora AdanyiPhysical Sensors and Techniques, Colette C. Fagan and Colm P. O'DonnellRheological Properties and Flavor Release, Nathalie CayotDetermination of Identity and Quality of Dairy Products, Romdhane KarouiDetermination of Glycolysis, Gaspar Perez-MartinezDetermination of Proteolysis in Cheese, N. Bansal, P. Piraino, and Paul L.H. McSweeneyDetermination of Lipolysis, Kieran KilcawleyCharacterization of Lactic Acid Bacteria Used as Starter Cultures, Teresa Requena And Carmen PelaezDetection of Bacteriophages in Milk, Alfonso H. Magadan, Victor Ladero, Noelia Martinez, Beatriz Del Rio, M. Cruz Martin, and Miguel A. AlvarezNUTRITIONAL QUALITYPrebiotics, K.C. Mountzouris and P. TsirtsikosProbiotics, Ana M. Gomes, Manuela E. Pintado, and F. Xavier MalcataDetermination of Water- and Fat-Soluble Vitamins in Infant Formulae, Olivier HeudiMinerals and Trace Elements, Amparo Alegria, Reyes Barbera, Maria Jesus Lagarda, and Rosaura FarreSENSORY QUALITYColor, Laurent Dufosse and Patrick GalaupTexture, Kasiviswanathan Muthukumarappan and Chinnadurai KarunanithyFlavor, Barbara D'Acampora Zellner, Paola Dugo, Giovanni Dugo, and Luigi MondelloSAFETYMicrobial Flora, Effie TsakalidouSpoilage Detection, Maria Cristina Dantas VanettiPCR-Based Methods for Detection of Foodborne Bacterial Pathogens in Dairy Products, Ilex Whiting, Nigel Cook, Marta Hernandez, David Rodriguezlazaro, and Martin D'AgostinoMycotoxins and Toxins, Carla Soler, Jose Miguel Soriano, and Jordi ManesDetection of Adulterations: Addition of Foreign Lipids and Proteins, Saskia M. Van Ruth, Maria G. E. G. Bremer, and Rob FrankhuizenDetection of Adulterations: Identifi cation of Milk Origin, Golfo MoatsouResidues of Food Contact Materials, Emma L. Bradley and Laurence CastleChemical Contaminants: Phthalates, Jiping Zhu, Susan P. Phillips, and Xu-Liang CaoAnalysis of Antibiotics in Milk and Its Products, Jian WangEnvironmental Contaminants, Sara Bogialli and Antonio Di CorciaAllergens, Virginie Tregoat and Arjon J. Van HengelAmines, Tomas Komprda and Vlastimil Dohnal
