| 000 | 03765cam a2200541Ia 4500 | ||
|---|---|---|---|
| 006 | m o d | ||
| 007 | cr cnu---unuuu | ||
| 008 | 091211s2009 flu obf 001 0 eng d | ||
| 020 |
_a9781420046328 _q(electronic bk.) |
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| 020 |
_a1420046322 _q(electronic bk.) |
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| 020 |
_a9781628706222 _q(electronic bk.) |
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| 020 |
_a1628706228 _q(electronic bk.) |
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| 020 | _a1282312073 | ||
| 020 | _a9781282312074 | ||
| 020 |
_z1420046314 _q(Cloth) |
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| 020 |
_z9781420046311 _q(hardcover ; _qalk. paper) |
||
| 029 | 1 |
_aAU@ _b000047945730 |
|
| 029 | 1 |
_aCDX _b11176414 |
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| 029 | 1 |
_aDEBSZ _b430879822 |
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| 035 |
_a(OCoLC)477251010 _z(OCoLC)502012495 _z(OCoLC)646839321 _z(OCoLC)816331142 |
||
| 037 |
_a231207 _bMIL |
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| 040 |
_aN$T _beng _epn _cN$T _dOCLCQ _dYDXCP _dIDEBK _dE7B _dOCLCQ _dMHW _dOCLCQ _dEBLCP _dOCLCQ _dOCLCF _dKNOVL _dOCLCQ _dCDX _dOCLCQ _dOCLCO _dOCLCQ _dKNOVL _dDEBSZ _dCRCPR _dOCL _dOCLCQ _dBAUN |
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| 049 | _aBAUN_MERKEZ | ||
| 050 | 4 |
_aSF253 _b.H35 2009eb |
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_aTEC _x003000 _2bisacsh |
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| 072 | 7 |
_aTDCT _2bicssc |
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| 082 | 0 | 4 | _222 |
| 245 | 0 | 0 |
_aHandbook of dairy foods analysis _h[electronic resource] / _cedited by Leo M.L. Nollet, Fidel Toldrá. |
| 264 | 1 |
_aBoca Raton, FL : _bCRC Press, _c2009. |
|
| 300 | _a1 online resource (900 pages) | ||
| 336 |
_atext _btxt _2rdacontent |
||
| 337 |
_acomputer _bc _2rdamedia |
||
| 338 |
_aonline resource _bcr _2rdacarrier |
||
| 380 | _aHandbook | ||
| 504 | _aIncludes bibliographical references and index. | ||
| 505 | 0 |
_tFront cover _tContents _tPreface _tEditors _tContributors _tPART I: CHEMISTRY AND BIOCHEMISTRY _tChapter 1. Introduction to Analysis in the Dairy Industry _tChapter 2. Amino Acids in Dairy Foods _tChapter 3. Peptides _tChapter 4. Milk Proteins _tChapter 5. Proteomics _tChapter 6. Carbohydrates _tChapter 7. Triacylglycerols in Dairy Foods _tChapter 8. Dairy Polar Lipids _tChapter 9. Fatty Acids _tChapter 10. Cholesterol _tChapter 11. Organic Acids _tChapter 12. Flavor Formation _tPART II: TECHNOLOGICAL QUALITY _tChapter 13. Microstructure _tChapter 14. Biosensors _tChapter 15. Physical Sensors and Techniques. |
|
| 520 | _a"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. 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. 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."--Publisher's description. | ||
| 590 |
_aeBooks on EBSCOhost _bAll EBSCO eBooks |
||
| 650 | 0 |
_aDairy products _xAnalysis _vHandbooks, manuals, etc. |
|
| 650 | 7 |
_aTECHNOLOGY & ENGINEERING _xAgriculture _xGeneral. _2bisacsh |
|
| 650 | 7 |
_aDairy products _xAnalysis. _2fast |
|
| 655 | 4 | _aElectronic books. | |
| 700 | 1 |
_aNollet, Leo M. L., _d1948- |
|
| 700 | 1 | _aToldrá, Fidel. | |
| 856 | 4 | 0 | _uhttp://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=295662 |
| 776 | 0 | 8 |
_iPrint version: _tHandbook of dairy foods analysis. _dBoca Raton, FL : CRC Press, 2009 _z9781420046311 _w(DLC) 2009032734 _w(OCoLC)144525218 |
| 942 |
_2lcc _cEKT |
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| 999 |
_c41107 _d41107 |
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