Part I Chemistry and Biochemistry
Chapter 1 Introduction to Analysis in the Dairy Industry
[Patrick F. Fox and Therese Uniacke-Lowe]
Chapter 2 Amino Acids in Dairy Foods
[M-Concepción Aristoy and Fidel Toldrá]
Chapter 3 Peptides
[Isidra Recio, Lourdes Amigo, Blanca Hernández-Ledesma, and Beatriz Miralles]
Chapter 4 Milk Proteins
[Jerzy Dziuba, Piotr Minkiewicz, and Małgorzata Darewicz]
Chapter 5 Proteomics and Peptidomics in Dairy Science
[Barbara Prandi, Luca Della Fiora, Tullia Tedeschi, Stefano Sforza,
and Rosangela Marchelli]
Chapter 6 Indigenous Milk Enzymes
[Yi Zhang, Benjamin K. Simpson, Doreen D. Adi, Gilbert Owiah Sampson,
and Chen Li]
Chapter 7 Carbohydrates
[Nieves Corzo, Agustín Olano, Isabel Martínez-Castro, and Miguel Peris]
Chapter 8 Triacylglycerols in Dairy Foods
[María V. Calvo, Manuela Juárez, and Javier Fontecha]
Chapter 9 Polar Lipids
[Claire Bourlieu, Nathalie Barouh, Jeanne Kergomard, Olivia Ménard,
Didier Dupont, Pierre Villeneuve, Véronique Vié, and Marie-Caroline Michalski]
Chapter 10 Fatty Acids
[Pilar Gómez-Cortés, Manuela Juárez, and Miguel Angel de la Fuente]
Chapter 11 Cholesterol
[Zehra Güler and Young W. Park]
Chapter 12 Organic Acids
[Huimin Zhang and Lloyd E. Metzger]
Chapter 13 Aroma Compounds
[Marina Russo, Paola Dugo, and Luigi Mondello]
Part II Technological Quality
Chapter 14 Microstructure
[Isabel Hernando, Empar Llorca, and Amparo Quiles]
Chapter 15 Biosensors
[Jon Ashley]
Chapter 16 Hyperspectral Imaging in Dairy Products Analysis
[Basil K. Munjanja]
Chapter 17 Determination of Identity and Quality of Dairy Products
[Romdhane Karoui]
Chapter 18 Determination of Glycolysis
[Gaspar Pérez Martínez]
Chapter 19 Proteomic Authentication of Dairy Products
[Saher Islam and Devarajan Thangadurai]
Chapter 20 Determination of Lipolysis
[Kieran Kilcawley]
Chapter 21 Characterization of Lactic Acid Bacteria Used in Dairy Foods
[M. Carmen Martínez-Cuesta, Tomás García-Cayuela,
Carmen Peláez, and Teresa Requena]
Chapter 22 Detection of Bacteriophages in Milk Products
[Diego J. Mercanti]
Part III Nutritional Quality
Chapter 23 Bioactive Peptides
[Marta Santos-Hernández, Beatriz Miralles, Blanca Hernández-Ledesma,
Lourdes Amigo, and Isidra Recio]
Chapter 24 Prebiotics
[Jonas Toledo Guimaraes, Erick Almeida Esmerino, Mônica Queiroz Freitas,
Henrique Silvano Arruda, Glaucia Maria Pastore,
Leonardo Marinho Fernandes, Marcia Cristina Silva,
Adriano Gomes Cruz, and Tatiana Colombo Pimentel]
Chapter 25 Probiotics
[Silvani Verruck, Elane Schminden Prudencio, Celso Fasura Balthazar,
Jonas Toledo Guimaraes, Mônica Queiroz Freitas, Ramon Silva Rocha,
Marcia Cristina Silva, and Adriano Gomes Cruz]
Chapter 26 Determination of Water- and Fat-Soluble Vitamins in Infant Formulae
[Leo M.L. Nollet]
Chapter 27 Minerals and Trace Elements
[Antonio Cilla, Amparo Alegría, Reyes Barberá, and Guadalupe García-Llatas]
Part IV Sensory Quality
Chapter 28 Color
[Laurent Dufossé and Patrick Galaup]
Chapter 29 Texture
[Kasiviswanathan Muthukumarappan and Chinnadurai Karunanithy]
Chapter 30 Flavor
[Marina Russo, Paola Dugo, and Luigi Mondello]
Chapter 31 Sensory Perception and Measurement
[Jun Niimi]
Part V Safety
Chapter 32 Microbial Flora
[Maria Kazou, Lena Pagiati, Rimi Bounenni, and Effie Tsakalidou]
Chapter 33 Spoilage Detection
[Maria Cristina Dantas Vanetti and Solimar Gonçalves Machado]
Chapter 34 PCR-Based Methods for Detection of Foodborne Bacterial Pathogens
in Dairy Products
[David Rodriguez-Lazaro, Nigel Cook, and Marta Hernández]
Chapter 35 Mycotoxins and Toxins
[Carla Soler and José Miguel Soriano]
Chapter 36 Detection of Adulterations: Addition of Foreign Lipids and Proteins
[Tanzina Azad and Shoeb Ahmed]
Chapter 37 Identification of Milk Origin
[Golfo Moatsou]
Chapter 38 Residues of Food Contact Materials
[Emma L. Bradley and Laurence Castle]
Chapter 39 Phthalates and Di-(2-ethylhexyl) Adipate in Dairy Foods
[Xu-Liang Cao and Jiping Zhu]
Chapter 40 Preservatives
[Márcio Carocho and Isabel C.F.R. Ferreira]
Chapter 41 Analysis of Antibiotics in Milk and Its Products
[Deepthi Eswar]
Chapter 42 Environmental Contaminants
[Gabriella Favaro and Sara Bogialli]
Chapter 43 Cow’s Milk Allergens
[Caterina Villa, Joana Costa, and Isabel Mafra]
Chapter 44 Biogenic Amines
[Noreddine Benkerroum]
Biography
Fidel Toldrá, Leo M.L. Nollet
