Chemistry of Structure - Function Relationships in Cheese
indgår i Language of Science serien
- Indbinding:
- Hardback
- Sideantal:
- 408
- Udgivet:
- 30. juni 1995
- Størrelse:
- 183x28x260 mm.
- Vægt:
- 961 g.
- 8-11 hverdage.
- 11. december 2024
På lager
Forlænget returret til d. 31. januar 2025
Normalpris
Abonnementspris
- Rabat på køb af fysiske bøger
- 1 valgfrit digitalt ugeblad
- 20 timers lytning og læsning
- Adgang til 70.000+ titler
- Ingen binding
Abonnementet koster 75 kr./md.
Ingen binding og kan opsiges når som helst.
- 1 valgfrit digitalt ugeblad
- 20 timers lytning og læsning
- Adgang til 70.000+ titler
- Ingen binding
Abonnementet koster 75 kr./md.
Ingen binding og kan opsiges når som helst.
Beskrivelse af Chemistry of Structure - Function Relationships in Cheese
Physical Chemistry of Cheese Texture.- 1. Overview: Cheese Chemistry and Rheology.- 2. Rheology of Reduced-Fat Mozzarella Cheese.- 3. Rheology of Reduced-Fat Cheese Containing Fat Substitute.- 4. Factors Affecting the Functional Characteristics of Unmelted and Melted Mozzarella Cheese.- Chemical Origins of Cheese Flavor.- 5. Chemical Species in Cheese and Their Origin in Milk Components.- 6. Biogenesis of Flavour Compounds in Cheese.- 7. Cheddar Cheese Flavour and Chemical Indices: Changes During Maturation.- 8. Assessment of Accelerated Cheese Ripening by Reverse-Phase HPLC.- 9. Time-Temperature Effects on Microbial, Chemical, and Sensory Changes During Cooling and Aging of Cheddar Cheese.- Proteolysis during Ripening.- 10. Methods for Assessing Proteolysis During Maturation.- 11. Contribution of Milk-Clotting Enzymes and Plasmin to Cheese Ripening.- 12. Contribution of Lactic Acid Bacteria to Cheese Ripening.- 13. Maturation Profiles of Cheddar-Type Cheese Produced from High Heat Treatment Milk to Incorporate Whey Protein.- 14. Inhibition of Proteolysis in Mozzarella Cheese Prepared from Homogenized Milk.- Molecular and Ultrastructure of Cheese.- 15. Practical Aspects of Electron Microscopy in Cheese Research.- 16. Immunolocalization and Microstructure of Milk Proteins and Fat Mimetics.- 17. Microstructure Studies of Reduced Fat Cheeses Containing Fat Substitute.- 18. Influence of Casein Peptide Conformations on Textural Properties of Cheese.- 19. Electron-Density Patterns in Low-Fat Mozzarella Cheeses During Refrigerated Storage.- 20. Applications of Confocal Microscopy to Fat Globule Structure in Cheese.- Technological and Nutritional Aspects of Reduced-Fat Cheese.- 21. Technology of Manufacturing Reduced-Fat Cheddar Cheese.- 22. Nutritional Aspects of Reduced-Fat Cheese.- 23. Microbiology and Biochemistry of Reduced-Fat Cheese.- 24. Whey Protein in Cheese - An Overview.- 25. Reduced-Fat Cheese: Regulations and Definitions.- 26. Improving the Sensory Characteristics of Reduced-Fat Cheese.- Contributors.
Brugerbedømmelser af Chemistry of Structure - Function Relationships in Cheese
Giv din bedømmelse
For at bedømme denne bog, skal du være logget ind.Andre købte også..
Find lignende bøger
Bogen Chemistry of Structure - Function Relationships in Cheese findes i følgende kategorier:
© 2024 Pling BØGER Registered company number: DK43351621