Handbook of Milk Composition PDF Download
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Author: Bozzano G Luisa
Publisher: Elsevier
ISBN: 0080533116
Category : Science
Languages : en
Pages : 947
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Book Description
This informative treatise offers a concise collection of existing, expert data summarizing the composition of milk. The Handbook of Milk Composition summarizes current information on all aspects of human and bovine milk, including: sampling, storage, composition, as well as specific chapters on major and minor components such as protein, carbohydrates, lipids, electrolytes, minerals, vitamins and hormones. The book also features comprehensive coverage of compartmentation, host-defense components, factors affecting composition, composition of commercial formulas, and contaminants.* Reliable data on the composition of human and bovine milks.* Discusses the many factors affecting composition.* Composition tables make up 25-30% of the total book.* Problems concerning sampling and analysis are described.* Should appeal equally to industry and academia.* Also of interest to developing countries in need of information on infant nutrition and agricultural development
Author: Bozzano G Luisa
Publisher: Elsevier
ISBN: 0080533116
Category : Science
Languages : en
Pages : 947
Get Book Here
Book Description
This informative treatise offers a concise collection of existing, expert data summarizing the composition of milk. The Handbook of Milk Composition summarizes current information on all aspects of human and bovine milk, including: sampling, storage, composition, as well as specific chapters on major and minor components such as protein, carbohydrates, lipids, electrolytes, minerals, vitamins and hormones. The book also features comprehensive coverage of compartmentation, host-defense components, factors affecting composition, composition of commercial formulas, and contaminants.* Reliable data on the composition of human and bovine milks.* Discusses the many factors affecting composition.* Composition tables make up 25-30% of the total book.* Problems concerning sampling and analysis are described.* Should appeal equally to industry and academia.* Also of interest to developing countries in need of information on infant nutrition and agricultural development
Author: Icie Gertrude Macy Hoobler
Publisher:
ISBN:
Category : Breast milk
Languages : en
Pages : 90
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Book Description
Author: Maria Teresa Cidade
Publisher: MDPI
ISBN: 3039435655
Category : Science
Languages : en
Pages : 192
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Book Description
Rheology, defined as the science of deformation and flow of matter, is a multidisciplinary scientific field, covering both fundamental and applied approaches. The study of rheology includes both experimental and computational methods, which are not mutually exclusive. Its practical importance embraces many processes, from daily life, like preparing mayonnaise or spreading an ointment or shampooing, to industrial processes like polymer processing and oil extraction, among several others. Practical applications include also formulations and product development. Following a successful first volume, we are now launching this second volume to continue to present the latest advances in the fields of experimental and computational rheology applied to the most diverse classes of materials (foods, cosmetics, pharmaceuticals, polymers and biopolymers, multiphasic systems, and composites) and processes.
Author: National Research Council (U.S.)
Publisher: National Academies
ISBN:
Category :
Languages : en
Pages : 88
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Book Description
Author: Filer Stegink
Publisher: CRC Press
ISBN: 1000110672
Category : Technology & Engineering
Languages : en
Pages : 670
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Book Description
This book summarizes the research that resulted in aspartame's approval as a food additive as well as related topics regarding its function as a potential sweetening agent. It complies specific issues relating to human consumption of aspartame.
Author: Children's Fund of Michigan. Research Laboratory
Publisher:
ISBN:
Category : Children
Languages : en
Pages : 652
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Book Description
Author: H Mitchell
Publisher: Elsevier
ISBN: 0323142982
Category : Technology & Engineering
Languages : en
Pages : 724
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Book Description
Comparative Nutrition of Man and Domestic Animals, Volume I discusses practical phases in the evaluation of the nutrient requirements of man and his domesticated animals and the factors that modify these quanta. This book also covers various nutrients' biochemical nature, functions, and participation in the energy transactions of the body. Organized into 11 chapters, the book initially discusses the principles of the basal metabolism and the activity increment and their role in evaluating maintenance requirement of human and animal for energy. The subsequent chapter focuses on the maintenance requirement of protein under stress and non-stress conditions. Other chapters discuss nutrient requirements for maintenance, such as water and minerals. The book also examines the nutrient requirements for muscle activities, growth, senescence, reproduction, and lactation. A discussion on the storage of nutritive material, such as water, protein, minerals, vitamins, and energy, is included. This volume is an invaluable source for organic chemists, biochemists, animal physiologists, zoologists, and nutritionists.
Author:
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 756
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Book Description
Author: Frank Lee
Publisher: Springer Science & Business Media
ISBN: 9401173761
Category : Science
Languages : en
Pages : 565
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Book Description
Food chemistry has grown considerably since its early foundations were laid. This has been brought about not only by research in this field, but also, and more importantly, bYiadvances in the basic sciences involved. In this second edition, the chapters dealing with fundamentals have been rewritten and strengthened. Three new chapters have been added, Water and Solutions, Colloids, and Minerals. The chapter on Fruits and Vegetables has been expanded to cover texture. Other chapters discuss flavor and colors, together with one on brown ing reactions. The last seven chapters give the student a background of the classes offood products and beverages encountered in everyday use. Each chapter includes a summary and a list of references and sug gested readings to assist the student in study and to obtain further information. Basic Food Chemistry is intended for college undergraduates and for use in food laboratories. The author wishes to express his appreciation to the following people, who reviewed the chapters on their respective specialties: Doctors L.R. Hackler, M. Keeney, B. Love, L.M. Massey, Jr., L.R. Mattick, W.B. Robinson, R.S. Shallenberger,D.F. Splittstoesser, E. Stotz, W.L. Sulz bacher, and J. Van Buren. In addition, the author wishes to express his appreciation to Dr. H.O. Hultin and Dr. F.W. Knapp for their reviews of the entire original manuscript and for their helpful comments. The author welcomes notices of errors and omissions as well as sug gestions and constructive criticism.
Author: Antonio Pizzi
Publisher: CRC Press
ISBN: 1498736475
Category : Medical
Languages : en
Pages : 644
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Book Description
This classic reference examines the mechanisms driving adhesion, categories of adhesives, techniques for bond formation and evaluation, and major industrial applications. Integrating recent innovation and improved instrumentation, the work offers broad and comprehensive coverage. This edition incorporates several new adhesive classes, new application topics, and recent developments with nanoadhesives and bio-based adhesives. Existing chapters are thoroughly updated, revised, or replaced and authored by top specialists in the field. Abundant figures, tables, and equations appear throughout the work.
