Handbook of Dairy Foods Analysis By Leo M.L. Nollet, Fidel Toldra

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Handbook of Dairy Foods Analysis

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Features

 

  • Explains the full range of tools available for the analyzing the chemistry and biochemistry of dairy foods
  • Describes the methodologies for analyzing nutritional, sensory quality, and safety aspects
  • Covers a variety of dairy foods including milk, cheese, butter, yogurt, and ice cream
  • Details methods for analyzing nutritional quality including for prebiotics, probiotics, essential amino acids, and healthy vegetable-origin compounds
  • Includes a series of chapters on analyzing sensory qualities, including color, textures, and flavor

 

Summary

 

Dairy foods account for a large portion of the Western diet, but due to the potential diversity of their sources, this food group often poses a challenge for food scientists and their research efforts. Bringing together the foremost minds in dairy research, Handbook of Dairy Foods Analysis compiles the top dairy analysis techniques and methodologies from around the world into one, well-organized volume.

 

Co-Edited by Fidel Toldra - Recipient of the 2010 Distinguished Research Award from the American Meat Science Association

Exceptionally comprehensive both in its detailing of methods and the range of products covered, this handbook includes tools for analyzing chemical and biochemical compounds and also bioactive peptides, prebiotics, and probiotics. It describes noninvasive chemical and physical sensors and starter cultures used in quality control.

 

Covers the Gamut of Dairy Analysis Techniques
The book discusses current methods for the detection of microorganisms, allergens, and other adulterations, including those of environmental origin or introduced during processing. Other methodologies used to evaluate color, texture, and flavor are also discussed.

 

Written by an International Panel of Distinguished Contributors
Under the editorial guidance of renowned authorities, Leo M.L. Nollet and Fidel Toldrá, this handbook is one of the few references that is completely devoted to dairy food analysis – a extremely valuable reference for those in the dairy research, processing, and manufacturing industries.

 

Table of Contents

 

CHEMISTRY AND BIOCHEMISTRY

Introduction to Analysis in the Dairy Industry, Patrick F. Fox

Amino Acids in Dairy Foods, M. Concepcion Aristoy and Fidel Toldra

Peptides, Isidra Recio and Rosina Lopez-Fandino

Milk Proteins, Jerzy Dziuba, Piotr Minkiewicz, Małgorzata Darewicz, and Bartłomiej Dziuba

Proteomics, Stefano Sforza, Valeria Cavatorta, and Rosangela Marchelli

Carbohydrates, Nieves Corzo, Agustin Olano, and Isabel Martinez-Castro

Triacylglycerols in Dairy Foods, Javier Fontecha, Manuela Juarez, and Miguel Angel De La Fuente

Dairy Polar Lipids, Roeland Rombaut and Koen Dewettinck

Fatty Acids, Miguel Angel De La Fuente and Manuela Juarez

Cholesterol, Zehra Guler and Young W. Park

Organic Acids, Huimin Zhang and Lloyd E. Metzger

Flavor Formation, Barbara D'acampora Zellner, Paola Dugo, Giovanni Dugo, and Luigi Mondello

 

TECHNOLOGICAL QUALITY

Microstructure, Isabel Hernando, Isabel Perez-Munuera, Amparo Quiles, and Maria-Angeles Lluch

Biosensors, Nora Adanyi

Physical Sensors and Techniques, Colette C. Fagan and Colm P. O'Donnell

Rheological Properties and Flavor Release, Nathalie Cayot

Determination of Identity and Quality of Dairy Products, Romdhane Karoui

Determination of Glycolysis, Gaspar Perez-Martinez

Determination of Proteolysis in Cheese, N. Bansal, P. Piraino, and Paul L.H. McSweeney

Determination of Lipolysis, Kieran Kilcawley

Characterization of Lactic Acid Bacteria Used as Starter Cultures, Teresa Requena And Carmen Pelaez

Detection of Bacteriophages in Milk, Alfonso H. Magadan, Victor Ladero, Noelia Martinez, Beatriz Del Rio, M. Cruz Martin, and Miguel A. Alvarez

 

NUTRITIONAL QUALITY

Prebiotics, K.C. Mountzouris and P. Tsirtsikos

Probiotics, Ana M. Gomes, Manuela E. Pintado, and F. Xavier Malcata

Determination of Water- and Fat-Soluble Vitamins in Infant Formulae, Olivier Heudi

Minerals and Trace Elements, Amparo Alegria, Reyes Barbera, Maria Jesus Lagarda, and Rosaura Farre

 

SENSORY QUALITY

Color, Laurent Dufosse and Patrick Galaup

Texture, Kasiviswanathan Muthukumarappan and Chinnadurai Karunanithy

Flavor, Barbara D'Acampora Zellner, Paola Dugo, Giovanni Dugo, and Luigi Mondello

 

SAFETY

Microbial Flora, Effie Tsakalidou

Spoilage Detection, Maria Cristina Dantas Vanetti

PCR-Based Methods for Detection of Foodborne Bacterial Pathogens in Dairy Products, Ilex Whiting, Nigel Cook, Marta Hernandez, David Rodriguezlazaro, and Martin D'Agostino

Mycotoxins and Toxins, Carla Soler, Jose Miguel Soriano, and Jordi Manes

Detection of Adulterations: Addition of Foreign Lipids and Proteins, Saskia M. Van Ruth, Maria G. E. G. Bremer, and Rob Frankhuizen

Detection of Adulterations: Identifi cation of Milk Origin, Golfo Moatsou

Residues of Food Contact Materials, Emma L. Bradley and Laurence Castle

Chemical Contaminants: Phthalates, Jiping Zhu, Susan P. Phillips, and Xu-Liang Cao

Analysis of Antibiotics in Milk and Its Products, Jian Wang

Environmental Contaminants, Sara Bogialli and Antonio Di Corcia

Allergens, Virginie Tregoat and Arjon J. Van Hengel

Amines, Tomaš Komprda and Vlastimil Dohnal

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