عنوان

Chemistry of structure-function relationships in cheese

1461519136

9781461519133

b545840

Chemistry of structure-function relationships in cheese

[Book]

edited by Edyth L. Malin, Michael H. Tunick.

New York

Plenum Press

©1995.

(ix, 397 pages) : illustrations

Advances in experimental medicine and biology, v. 367.; Language of science.

Proceedings of an American Chemical Society symposium on Chemistry of structure/function relationships in cheese, held August 23-25, 1993, in Chicago, Illinois--Title page verso.

1. Overview: Cheese Chemistry and Rheology / V.H. Holsinger --;2. Rheology of Reduced-Fat Mozzarella Cheese / M.H. Tunick and J.J. Shieh --;3. Rheology of Reduced-Fat Cheese Containing Fat Substitute / K.L. Mackey and N. Desai --;4. Factors Affecting the Functional Characteristics of Unmelted and Melted Mozzarella Cheese / P.S. Kindstedt --;5. Chemical Species in Cheese and Their Origin in Milk Components / A.R. Hill --;6. Biogenesis of Flavour Compounds in Cheese / P.F. Fox, T.K. Singh and P.L.H. McSweeney --;7. Cheddar Cheese Flavour and Chemical Indices: Changes During Maturation / J.M. Banks, E.Y. Brechany, W.W. Christie, E.A. Hunter and D.D. Muir --;8. Assessment of Accelerated Cheese Ripening by Reverse-Phase HPLC / G.F. Amantea, V.N. Furtula, H.Y. Choi, L.C. Laleye and S. Nakai.

Cheese -- analysis.

Cheese -- Composition -- Congresses.

Chemistry, Physical.

edited by Edyth L. Malin, Michael H. Tunick.

Edyth L Malin

Michael Tunick

[Book]

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