Handbook of Dairy Foods Analysis: 1st Edition (Hardback) book cover

Handbook of Dairy Foods Analysis

1st Edition

Edited by Leo M.L. Nollet, Fidel Toldra

CRC Press

918 pages | 150 B/W Illus.

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Hardback: 9781420046311
pub: 2009-11-04
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Description

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

About the Editors

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.

Subject Categories

BISAC Subject Codes/Headings:
TEC012000
TECHNOLOGY & ENGINEERING / Food Science