Handbook of Dairy Foods Analysis

1. Auflage 2009
ISBN: 978-1-4200-4631-1
Verlag: Taylor & Francis Inc

Buch, Englisch, 918 Seiten, Format (B × H): 185 mm x 259 mm, Gewicht: 1768 g

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 TechniquesThe 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 ContributorsUnder 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.

Zielgruppe

Milk and dairy products processing industry; researchers and academicians studying milk and other dairy products, additives, starters and machinery manufacturing industry.

Autoren/Hrsg.

Toldrá, Fidel

Nollet, Leo M.L.

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

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, Malgorzata Darewicz, and Bartlomiej 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

Über Autor(innen)

Leo M.L. Nollet, PhD, is a professor of biochemistry, aquatic ecology, and ecotoxicology in the Faculty of Applied Engineering Sciences at the University College Ghent. His main research interests are in the areas of food analysis, chromatography, and analysis of environmental parameters.
Dr. Fidel Toldrá, PhD, is a research professor in the Department of Food Science at Instituto de Agroquímica y Tecnología de Alimentos (CSIC) and serves as European editor of Trends in Food Science & Technology, as the editor-in-chief of Current Nutrition & Food Science, and as a member of the CEF Panel at the European Food Safety Authority. Dr. Toldrá was awarded the 2002 International Prize for meat science and technology by the International Meat Secretariat and was elected as a Fellow of the International Academy of Food Science & Technology in 2008 and a Fellow of the Institute of Food Technologists in 2009.