Titlebook: Developments in Dairy Chemistry—2; Lipids P. F. Fox Book 1983 Applied Science Publishers Ltd 1983 butter.chemistry.enzymes.milk.nutrition.p

Fixate

书目名称Developments in Dairy Chemistry—2影响因子(影响力)




书目名称Developments in Dairy Chemistry—2影响因子(影响力)学科排名




书目名称Developments in Dairy Chemistry—2网络公开度




书目名称Developments in Dairy Chemistry—2网络公开度学科排名




书目名称Developments in Dairy Chemistry—2被引频次




书目名称Developments in Dairy Chemistry—2被引频次学科排名




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书目名称Developments in Dairy Chemistry—2年度引用学科排名




书目名称Developments in Dairy Chemistry—2读者反馈




书目名称Developments in Dairy Chemistry—2读者反馈学科排名

Intend

Influence of Nutritional Factors on the Yield, Composition and Physical Properties of Milk Fat,wo sources are appreciably different and consequently variations in their relative contributions, brought about by nutritional factors, will result in changes in the fatty acid composition of milk lipids. The nature of the fatty acids synthesized by the mammary gland, within a given species, is subj

开始发作

Origin of Milk Fat Globules and the Nature of the Milk Fat Globule Membrane, globules are formed is unknown, but there are indications that triglyceride-containing vesicles which bleb from endoplasmic reticulum may serve as nucleation sites for globules. After formation, lipid droplets grow within the cell and this growth appears to be mediated by fusion of triglyceride-con

deadlock

Physical Chemistry of Milk Fat Globules,s; and on external conditions such as agitation and incorporation of air. Stability of the globules to creaming, flocculation, coalescence and disruption are related to the (presumed) interaction energy between approaching globules and to properties of the fat globule membrane. The latter is conside

耕种

形状

Lipolytic Enzymes and Hydrolytic Rancidity in Milk and Milk Products,to the desirable flavour of milk and milk products but, when present in high concentrations as a result of excessive lipolysis, can impart rancid off-flavours to the product..The enzymes responsible are of two main types: those endogenous to milk, and those of microbial origin. The major endogenous

形状

Lipid Oxidation,nglet oxygen, superoxide anion and hydroxyl radical can be generated by various chemical and biochemical reactions to initiate lipid oxidation which can then be sustained as a chain reaction by ground state oxygen. Intermediate peroxides decompose to yield off-flavours and potentially toxic oxidatio

即席演说

The Nutritional Significance of Lipids, (storage lipids) while the flesh of animals and plant leaves are a source of structural lipids. Different types of fatty acid are contributed by these different classes of dietary lipid. Storage lipids are major suppliers of dietary energy. One-third of all fat in the average UK diet comes from dai

誓言

radi­ tionally, been highly valued, in fact to the exclusion of other milk components in many cases. Today, milk is a major source of dietary lipids in western diets and although consumption of milk fat in the form of butter has declined in some countries, this has been offset in many cases by incre

课程

Handbook of Clinical Diagnosticsof fat globules in raw milk at low temperatures (cold agglutination) is discussed in some detail, including new results; this intricate phenomenon is still insufficiently understood. Effects of fat content, cold agglutination, (partial) coalescence and clustering of fat globules on rheological properties are briefly reviewed.