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Developments in Dairy Chemistry-3

Name: Developments in Dairy Chemistry-3
Brand: Springer
SKU: 9789401086943
Price: 1147 CZK
Availability: InStock

Lactose and Minor Constituents

Autor: P. F. Fox

Jazyk:

Vazba: Brožovaná

Vydavatel: Springer

Dostupnost: Skladem u dodavatele

Odesíláme za 5-8 dnů

1 147 Kč

This volume is the third in the series on the chemistry and physical chemistry of milk constituents....

Informace o knize

Autor

P. F. Fox

Jazyk

Angličtina

Vazba

Kniha - Brožovaná

Vydáno

2011

Stránek

406

EAN

9789401086943

ISBN

940108694X

Enbook ID

02185599

Vydavatel

Springer

Hmotnost

612

Rozměry

152 x 229 x 25

Kompletní popis

This volume is the third in the series on the chemistry and physical chemistry of milk constituents. Volumes 1 and 2 dealt with the com mercially more important constituents, proteins and lipids, respectively. Although the constituents covered in this volume are of less direct commercial importance than the former two, they are nevertheless of major significance in the chemical, physical, technological, nutritional and physiological properties of milk. Lactose, the principal component of the milks of most species, is a rather unique sugar in many respects---it has been referred to as one of Nature's paradoxes. It is also the principal component in concentrated and dehydrated dairy products, many of the properties of which reflect those of lactose. The chemistry and principal properties of lactose have been thoroughly researched over the years and relatively little new information is available on these aspects; this new knowledge, as well as some of the older literature, is reviewed in Chapter 1.