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Chemistry of Structure-Function Relationships in Cheese - Proceedings of an ACS Symposium Held in Chicago, Illinois, August 23-25, 1993 (Hardcover)
Loot Price: R2,588
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Chemistry of Structure-Function Relationships in Cheese - Proceedings of an ACS Symposium Held in Chicago, Illinois, August 23-25, 1993 (Hardcover)
Series: Advances in Experimental Medicine and Biology, v. 367
Expected to ship within 12 - 17 working days
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Physical Chemistry of Cheese Texture.- 1. Overview: Cheese
Chemistry and Rheology.- 2. Rheology of Reduced-Fat Mozzarella
Cheese.- 3. Rheology of Reduced-Fat Cheese Containing Fat
Substitute.- 4. Factors Affecting the Functional Characteristics of
Unmelted and Melted Mozzarella Cheese.- Chemical Origins of Cheese
Flavor.- 5. Chemical Species in Cheese and Their Origin in Milk
Components.- 6. Biogenesis of Flavour Compounds in Cheese.- 7.
Cheddar Cheese Flavour and Chemical Indices: Changes During
Maturation.- 8. Assessment of Accelerated Cheese Ripening by
Reverse-Phase HPLC.- 9. Time-Temperature Effects on Microbial,
Chemical, and Sensory Changes During Cooling and Aging of Cheddar
Cheese.- Proteolysis during Ripening.- 10. Methods for Assessing
Proteolysis During Maturation.- 11. Contribution of Milk-Clotting
Enzymes and Plasmin to Cheese Ripening.- 12. Contribution of Lactic
Acid Bacteria to Cheese Ripening.- 13. Maturation Profiles of
Cheddar-Type Cheese Produced from High Heat Treatment Milk to
Incorporate Whey Protein.- 14. Inhibition of Proteolysis in
Mozzarella Cheese Prepared from Homogenized Milk.- Molecular and
Ultrastructure of Cheese.- 15. Practical Aspects of Electron
Microscopy in Cheese Research.- 16. Immunolocalization and
Microstructure of Milk Proteins and Fat Mimetics.- 17.
Microstructure Studies of Reduced Fat Cheeses Containing Fat
Substitute.- 18. Influence of Casein Peptide Conformations on
Textural Properties of Cheese.- 19. Electron-Density Patterns in
Low-Fat Mozzarella Cheeses During Refrigerated Storage.- 20.
Applications of Confocal Microscopy to Fat Globule Structure in
Cheese.- Technological and Nutritional Aspects of Reduced-Fat
Cheese.- 21. Technology of Manufacturing Reduced-Fat Cheddar
Cheese.- 22. Nutritional Aspects of Reduced-Fat Cheese.- 23.
Microbiology and Biochemistry of Reduced-Fat Cheese.- 24. Whey
Protein in Cheese - An Overview.- 25. Reduced-Fat Cheese:
Regulations and Definitions.- 26. Improving the Sensory
Characteristics of Reduced-Fat Cheese.- Contributors.
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