Advanced Dairy Chemistry Volume 2: Lipids [Hardcover]

Patrick F. Fox (Editor), Paul McSweeney (Editor)

Book Description

Publication Date: March 27, 2006 | ISBN-10: 0387263640 | ISBN-13: 978-0387263649 | Edition: 3rd

The Advanced Dairy Chemistry series was first published in four volumes in the 1980s (under the title Developments in Dairy Chemistry) and revised in three volumes in the 1990s. The series is the leading reference on dairy chemistry, providing in-depth coverage of milk proteins, lipids, lactose, water and minor constituents. Advanced Dairy Chemistry Volume 2: Lipids, Third Edition, is unique in the literature on milk lipids, a broad field that encompasses a diverse range of topics, including synthesis of fatty acids and acylglycerols, compounds associated with the milk fat fraction, analytical aspects, behavior of lipids during processing and their effect on product characteristics, product defects arising from lipolysis and oxidation of lipids, as well as nutritional significance of milk lipids. Most topics included in the second edition are retained in the current edition, which has been updated and considerably expanded. New chapters cover the following subjects: Biosynthesis and nutritional significance of conjugated linoleic acid, which has assumed major significance during the past decade; Formation and biological significance of oxysterols; The milk fat globule membrane as a source of nutritionally and technologically significant products; Physical, chemical and enzymatic modification of milk fat; Significance of fat in dairy products: creams, cheese, ice cream, milk powders and infant formulae; Analytical methods: chromatographic, spectroscopic, ultrasound and physical methods.

Editorial Reviews

From the Back Cover

The Advanced Dairy Chemistry series was first published in four volumes in the 1980s (under the title Developments in Dairy Chemistry) and revised in three volumes in the 1990s. The series is the leading reference on dairy chemistry, providing in-depth coverage of milk proteins, lipids, lactose, water and minor constituents.

Advanced Dairy Chemistry Volume 2: Lipids, Third Edition, is unique in the literature on milk lipids, a broad field that encompasses a diverse range of topics, including synthesis of fatty acids and acylglycerols, compounds associated with the milk fat fraction, analytical aspects, behavior of lipids during processing and their effect on product characteristics, product defects arising from lipolysis and oxidation of lipids, as well as nutritional significance of milk lipids.

Most topics included in the second edition are retained in the current edition, which has been updated and considerably expanded. New chapters cover the following subjects: Biosynthesis and nutritional significance of conjugated linoleic acid, which has assumed major significance during the past decade; Formation and biological significance of oxysterols; The milk fat globule membrane as a source of nutritionally and technologically significant products; Physical, chemical and enzymatic modification of milk fat; Significance of fat in dairy products: creams, cheese, ice cream, milk powders and infant formulae; Analytical methods: chromatographic, spectroscopic, ultrasound and physical methods.

This authoritative work summarizes current knowledge on milk lipids and suggests areas for further work. It will be very valuable to dairy scientists, chemists and others working in dairy research or in the dairy industry.

P.F. Fox Ph.D., D.Sc. is Professor Emeritus of Food Chemistry and
P.L.H. McSweeney Ph.D., is Senior Lecturer in Food Chemistry at University College, Cork, Ireland.

Product Details

• Hardcover: 1027 pages
• Publisher: Springer; 3rd edition (March 27, 2006)
• Language: English
• ISBN-10: 0387263640
• ISBN-13: 978-0387263649
• Product Dimensions: 9.1 x 6.1 x 2.3 inches
• Shipping Weight: 3.2 pounds (View shipping rates and policies)
• Average Customer Review: 3.0 out of 5 stars  See all reviews (1 customer review)
• Amazon Best Sellers Rank: #1,049,246 in Books (See Top 100 in Books)

Customer Reviews

Most Helpful Customer Reviews

3.0 out of 5 stars Good book, Poor presentation, December 14, 2010

By 

Karl W. Wild "Dr. Wild" (Australia) - See all my reviews
(REAL NAME)   

Amazon Verified Purchase

This review is from: Advanced Dairy Chemistry Volume 2: Lipids (Hardcover)

Was not happy to spend this much money and receive a book with the cover upside down. While I can ignore this and still read the contents of the book, thought it poor form to see this happen. Had to pay full price too.