Advanced Dairy Chemistry Volume 2 Lipids by A. K. H. MacGibbon, M. W. Taylor (auth.), P. F. Fox, P. L.

By A. K. H. MacGibbon, M. W. Taylor (auth.), P. F. Fox, P. L. H. McSweeney (eds.)

The Advanced Dairy Chemistry sequence used to be first released in 4 volumes within the Eighties (under the name Developments in Dairy Chemistry) and revised in 3 volumes within the Nineties. The sequence is the prime reference on dairy chemistry, delivering in-depth insurance of milk proteins, lipids, lactose, water and minor constituents.

Advanced Dairy Chemistry quantity 2: Lipids, 3rd variation, is exclusive within the literature on milk lipids, a large box that incorporates a different diversity of issues, together with synthesis of fatty acids and acylglycerols, compounds linked to the milk fats fraction, analytical points, habit of lipids in the course of processing and their impact on product features, product defects bobbing up from lipolysis and oxidation of lipids, in addition to dietary value of milk lipids.

Most themes incorporated within the moment version are retained within the present variation, which has been up to date and significantly extended. New chapters conceal the subsequent matters: Biosynthesis and dietary importance of conjugated linoleic acid, which has assumed significant value in past times decade; Formation and organic importance of oxysterols; The milk fats globule membrane as a resource of nutritionally and technologically major items; actual, chemical and enzymatic amendment of milk fats; importance of fats in dairy items: lotions, cheese, ice cream, milk powders and boy or girl formulae; Analytical tools: chromatographic, spectroscopic, ultrasound and actual methods.

This authoritative paintings summarizes present wisdom on milk lipids and indicates parts for additional paintings. it is going to be very beneficial to dairy scientists, chemists and others operating in dairy examine or within the dairy industry.

P.F. FoxPh.D., D.Sc. is Professor Emeritus of meals Chemistry and
P.L.H. McSweeney Ph.D., is Senior Lecturer in nutrition Chemistry at college collage, Cork, Ireland.

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01%. i ¼ iso, a ¼ anteiso transform to the respective 4-carbon (g) and 5-carbon (d) lactones, which are major contributors to the overall Xavour of the milk fat. Approximately 60 keto (oxo) acids have been isolated and identiWed in milk fat (Weihrauch, 1974; Brechany and Christie, 1992). When milk fat is heated, b-keto acids are decarboxylated to form methyl ketones, which contribute to cooked butter Xavours. 6. Variations In Fatty Acid Composition The fatty acid composition of milk fat is not stable and is inXuenced by a number of factors.

This unique characteristic of polar lipids is largely responsible for stabilising the suspension of milkfat in the aqueous environment of the milk, allowing the relatively high concentrations of milkfat and protein to coexist in the same solution (Deeth, 1997). In the above process, the major structural features involved are the large non-polar (hydrophobic) fatty acid chains and the polar (hydrophilic) charged head group residue of the phospholipids. The polar lipids contain a variety of polar groups that contribute to the charged nature of the molecules.

The total vitamin A bioactivity can be obtained by summation of the concentrations and activities of the diVerent forms of vitamin A. In milk fat, this gives an average value of approximately 12 retinol equivalents/g fat or 40 IU/g fat. Vitamin E is an eVective scavenger of lipid peroxy radicals and is eYcient at protecting unsaturated fatty acids against lipid peroxidation. The chemistry of vitamin E is rather complex as there are eight compounds, four tocopherols and four tocotrienols, which exhibit vitamin E activity.

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