標題: Titlebook: Advanced Dairy Chemistry; Volume 3: Lactose, W Paul McSweeney,Patrick F. Fox Book 20093rd edition Springer Science+Business Media, LLC 2009 [打印本頁] 作者: FORAY 時間: 2025-3-21 18:08
書目名稱Advanced Dairy Chemistry影響因子(影響力)
書目名稱Advanced Dairy Chemistry影響因子(影響力)學科排名
書目名稱Advanced Dairy Chemistry網(wǎng)絡公開度
書目名稱Advanced Dairy Chemistry網(wǎng)絡公開度學科排名
書目名稱Advanced Dairy Chemistry被引頻次
書目名稱Advanced Dairy Chemistry被引頻次學科排名
書目名稱Advanced Dairy Chemistry年度引用
書目名稱Advanced Dairy Chemistry年度引用學科排名
書目名稱Advanced Dairy Chemistry讀者反饋
書目名稱Advanced Dairy Chemistry讀者反饋學科排名
作者: Commemorate 時間: 2025-3-21 23:03
Book 20093rd edition updated and expanded considerably. New chapters cover chemically and enzymatically prepared derivatives of lactose and oligosaccharides indigenous to milk...P.L.H. McSweeney Ph.D. is Associate Professor of Food Chemistry and P.F. Fox Ph.D., D.Sc. is Professor Emeritus of Food Chemistry at University College, Cork, Ireland..作者: ungainly 時間: 2025-3-22 03:45
https://doi.org/10.1007/978-3-662-02253-5. (2008) and in all major textbooks on Dairy Chemistry or Technology, including Jenness and Patton (1959), Webb and Johnson (1965), Webb .. (1974), Walstra and Jenness (1984), Fox (1985, 1997), Wong .. (1988), Fox and McSweeney (1998), Walstra (2002) and Walstra .. (1999, 2006).作者: syring 時間: 2025-3-22 07:34 作者: Bph773 時間: 2025-3-22 09:46
https://doi.org/10.1007/978-3-642-47336-4 complex chemical reactions that occur in milk. Measurement of some of the physico-chemical properties is used to assess milk quality. Various physical and chemical properties of milk have been reviewed previously (Jenness and Patton, 1959; Jenness et al., 1974; Walstra and Jenness, 1984; Lewis, 1987; Sherbon, 1988; Singh et al., 1997).作者: ALT 時間: 2025-3-22 16:51 作者: artifice 時間: 2025-3-22 18:53
https://doi.org/10.1007/978-3-642-47336-4shima .., 2001; Messer and Urashima, 2002). Pronounced heterogeneity as well as homology of milk oligosaccharide structures among different mammalian species has been documented (Urashima .., 2001; Messer and Urashima, 2002).作者: 陶瓷 時間: 2025-3-23 01:04 作者: 內(nèi)疚 時間: 2025-3-23 02:47 作者: Senescent 時間: 2025-3-23 05:34 作者: 單片眼鏡 時間: 2025-3-23 10:31 作者: SKIFF 時間: 2025-3-23 15:58
https://doi.org/10.1007/978-3-662-02253-5ly concentrated and dehydrated products, are dominated by certain properties of lactose, especially its solubility, crystallization behaviour, mutarotation properties and its propensity to Maillard browning.作者: prosperity 時間: 2025-3-23 21:30
https://doi.org/10.1007/978-3-642-47336-4ctitol and lactosucrose are produced commercially, but in much smaller amounts, while lactobionic acid is produced for limited industrial and medical applications and for research use. The only other lactose derivative of commercial interest is an isomer of galactose called tagatose in which there is an emerging interest as a sweetener.作者: 簡潔 時間: 2025-3-24 00:54 作者: seduce 時間: 2025-3-24 05:32
Springer Science+Business Media, LLC 2009作者: Decibel 時間: 2025-3-24 07:40
Paul McSweeney,Patrick F. FoxUpdates previous findings.Introduces new information on lactose derivatives, oligosaccharides indigenous to milk, and hormones and biologically active compounds in milk.Includes supplementary material作者: 可憎 時間: 2025-3-24 13:07 作者: mitten 時間: 2025-3-24 16:21
https://doi.org/10.1007/978-3-642-47336-4The B-group of vitamins is composed of up to eight vitamins; however, in some cases pantothenic acid (B5), biotin (B7; vitamin H) and folates are described without mentioning them as B-group members.作者: 奇思怪想 時間: 2025-3-24 22:37 作者: 異端 時間: 2025-3-24 23:56 作者: Congestion 時間: 2025-3-25 07:25 作者: ABASH 時間: 2025-3-25 09:19
https://doi.org/10.1007/978-3-662-02253-5and storage of low-water dairy foods. Crystalline α-lactose monohydrate and anhydrous β-lactose are well-known solid forms of lactose, which are relatively poorly soluble in water. Its occurrence in two anomeric forms, α- and β-lactose, makes its solubility a complex function of temperature. α-Lacto作者: CARK 時間: 2025-3-25 15:40
https://doi.org/10.1007/978-3-662-02253-5many dairy products, ranging from about 40% in whole milk powder to ?70% in whey powder. Therefore, the properties of several dairy products, especially concentrated and dehydrated products, are dominated by certain properties of lactose, especially its solubility, crystallization behaviour, mutarot作者: AVANT 時間: 2025-3-25 16:26
https://doi.org/10.1007/978-3-642-47336-44): “In the manufacture of lactose, it is desirable to secure a maximum yield of crystals in a minimum time, and to secure crystals which may be readily washed with a minimum of loss.” These objectives are still valid for the modern lactose manufacturer and this chapter will examine how these object作者: 口訣 時間: 2025-3-25 21:54 作者: 敲詐 時間: 2025-3-26 04:10 作者: parasite 時間: 2025-3-26 05:48 作者: 驚呼 時間: 2025-3-26 08:39
https://doi.org/10.1007/978-3-642-47336-4m also contain lesser amounts of other saccharides, referred to as milk oligosaccharides, nearly all of which have a lactose unit at their reducing end to which GlcNAc, Gal, Fuc and/or Neu5Ac or Neu5Gc residues can be attached (Jenness .., 1964; Newburg and Neubauer, 1995; Boehm and Stahl, 2003; Ura作者: nurture 時間: 2025-3-26 13:53
https://doi.org/10.1007/978-3-642-47336-4 protein, fat and carbohydrate, but it must also apply to the mineral components, the milk salts, including the citrates, phosphates and chlorides of H., K., Na., Mg. and Ca., whether as ions in solution or as colloidal species complexed with the caseins. These minerals are essential for bone growth作者: OREX 時間: 2025-3-26 18:28
https://doi.org/10.1007/978-3-642-47336-4 human health (Table 10.1). This includes discussion of their respective physiological roles, signs of deficiency and toxicity, current recommended intakes, chemical presence as compounds that affect bioavailability and utilization and known enhancers and/or inhibitors of their absorption. The term 作者: 燈泡 時間: 2025-3-26 22:53
https://doi.org/10.1007/978-3-642-47336-4od, the emphasis was on the binding of water to other constituents, which was supposed to impart to it special properties, different from those of bulk water. These concepts of free and bound water were used widely, although most often poorly defined. They can now be supplemented by much more precis作者: Filibuster 時間: 2025-3-27 03:55 作者: OREX 時間: 2025-3-27 05:58 作者: ironic 時間: 2025-3-27 12:10
https://doi.org/10.1007/978-3-642-47336-4w other minor compounds. Its physical and chemical properties depend on intrinsic compositional and structural factors, extrinsic factors such as temperature and post-milking treatments. An understanding of these properties is important in the technological and engineering design and operation of mi作者: COUCH 時間: 2025-3-27 14:36 作者: REP 時間: 2025-3-27 18:13 作者: Feigned 時間: 2025-3-27 23:55 作者: Deceit 時間: 2025-3-28 03:42
Production and Uses of Lactose,ice into the broader contexts of photography and natural history at the start of twentieth century. This section extends Chap. .’s inquiry into the experiential and affective foundations of field science, grounding the investigation in shared experiences of collecting, exchange and photography, to r作者: 沒血色 時間: 2025-3-28 06:40 作者: TSH582 時間: 2025-3-28 12:05 作者: Recessive 時間: 2025-3-28 17:42 作者: glucagon 時間: 2025-3-28 20:57 作者: Hiatus 時間: 2025-3-28 23:02
Water in Dairy Products,te und sp?ter auf Betreiben Bertrand Russells in Cambridge lehrte, ist es weder einfach noch angemessen, ihn einer bestimmten Schule zuzuordnen. In seinen Frühschriften vertrat er eine Philosophie der Logik, die eng mit den Werken Gottlob Freges und dem Positivismus verwandt war. Erkenntnis sollte d作者: Clumsy 時間: 2025-3-29 04:03
Fat-Soluble Vitamins and Vitamin C in Milk and Milk Products,wir um 1900 erkennen, da? eine Vermehrung unserer Einnahmen unbedingte Notwendigkeit war. Pierre Curie machte sich überdies wenig Illusionen über seine Chancen, in Paris eine Lehrkanzel zu erlangen, eine Stellung, die, ohne gl?nzend dotiert zu sein, es doch einer Familie mit bescheidenen Ansprüchen 作者: Axon895 時間: 2025-3-29 09:22
Flavours and Off-Flavours in Milk and Dairy Products,his views in the ancient . (c. 1150) of Guigo the Carthusian, a work which he takes to be concerned with mystical experience, though not all scholars would agree. The . appears to him to sketch a progression from reading through meditation and affective prayer to contemplation. It is clear in Nicole作者: Inexorable 時間: 2025-3-29 15:01 作者: 領袖氣質(zhì) 時間: 2025-3-29 16:36
Erratum to: IV. Significance of Lactose in Milk Powders,“Acoustic emission is the class of phenomena where transient elastic waves are generated by the rapid release of energy from localized sources within a material, or the transient waves so generated”. Acoustic emission (often just called “AE”) can be looked at as a vibration with an extremely small a作者: 相信 時間: 2025-3-29 20:49 作者: Chivalrous 時間: 2025-3-30 02:47 作者: 打包 時間: 2025-3-30 06:52
https://doi.org/10.1007/978-3-642-47336-4the molecule and its ability to interact with various chemical groups of the other constituents actually are at the basis of the most important role of water in some sensory properties of foods and in many of the changes that occur during processing and storage.作者: 講個故事逗他 時間: 2025-3-30 12:16
https://doi.org/10.1007/978-3-642-47336-4mendous opportunity for further enhanced sales. At the same time this increased consumption also challenges researchers and manufacturers to create new product solutions to better suit the palette of consumers recently introduced to dairy products.作者: Mettle 時間: 2025-3-30 16:11 作者: GENUS 時間: 2025-3-30 20:36
Vitamins in Milk and Dairy Products: B-Group Vitamins,978-1-349-19205-2作者: 消耗 時間: 2025-3-30 23:48
Production and Uses of Lactose,change in relation to ecological field experience, placing photography within a broader economy of scientific knowledge and material culture. The role of material practices of display and exchange come to the fore here, alongside the performative and embodied character of natural history and ecological field science.作者: 恩惠 時間: 2025-3-31 02:29
Lactose Malabsorption,exist in the visual text. The various texts that I shall treat do not represent a single whole, either as a Spenglerian organic unity or as a chronology of aesthetic progress. Instead, they offer various insights into the scope of cinematic vision as well as an ethnographic-style envisioning of cinema itself as it was conceived in the silent era.作者: jocular 時間: 2025-3-31 07:01
Back Matteresearch, thus reaching the technical level of a scientific paper. Among other topics resonant sensors, especially bulk acoustic wave thickness shear mode resonators, chemical and bio-sensors, as well as broadband ultrasonic systems are treated in-depth. .978-3-642-09624-2978-3-540-77508-9作者: GIDDY 時間: 2025-3-31 11:22
ed derivatives of lactose and oligosaccharides indigenous to milk...P.L.H. McSweeney Ph.D. is Associate Professor of Food Chemistry and P.F. Fox Ph.D., D.Sc. is Professor Emeritus of Food Chemistry at University College, Cork, Ireland..978-0-387-84865-5作者: facilitate 時間: 2025-3-31 16:28 作者: 價值在貶值 時間: 2025-3-31 18:03
Water in Dairy Products,ophischen Probleme, die er in seinem Frühwerk für logisch gel?st hielt, betrachtete er nun als Scheinprobleme, die sich aus dem ?Leerlauf“ der Sprache ergeben. Wittgensteins Sprachphilosophie kulminierte in dem 1953 posthum ver?ffentlichten Werk . (Werke 1: 225-580).
