Sisällysluettelo:
“…9.2 Salt reduction -- 9.2.1 Sodium content in dairy foods -- 9.2.2 Salt reduction
and health -- 9.3
Sugar reduction -- 9.3.1 Lactose hydrolysis -- 9.3.2
Sugar reduction
and health -- 9.4 Fat reduction -- 9.4.1 Fat reduction
and health -- References -- 10 Low-field time-domain nuclear magnetic resonance applied to dairy foods -- 10.1 Introduction -- 10.2 Analysis of
milk and milk powder -- 10.3 Analysis of cheese -- 10.4 Analysis of yogurt
and acidified
milk products -- 10.5 Analysis of ice cream -- 10.6 Analysis of butter -- 10.7 Conclusion -- References -- 11 Application of differential scanning calorimetry to dairy foods -- 11.1 Introduction -- 11.2 Differential scanning calorimetry analysis principles -- 11.3 Differential scanning calorimetry analysis applied to dairy products -- 11.4
Milk components in differential scanning calorimetry analysis -- 11.4.1 Fat -- 11.4.2 DSC analysis of
milk fat
and its application to the dairy industry -- 11.4.3 Thermal stability during production
and storage over quality of dairy products -- 11.4.4 Detection of adulteration with other fats or oils -- 11.5 Protein -- 11.5.1 DSC analysis of
milk proteins
and its application to the dairy industry -- 11.5.2 Caseins -- 11.5.3 Whey protein -- 11.6 Lactose -- 11.6.1 DSC analysis of lactose
and its application to the dairy industry -- 11.7 Conclusion -- References -- 12 Machine learning-based chemometric methods for quality
and authentication of
milk and dairy products -- 12.1 Introduction -- 12.1.1 Dairy products -- 12.2
Milk quality
and frauds -- 12.2.1 Conventional authenticity parameters -- 12.2.2 Frauds in
milk,
milk products,
and dairy products -- 12.2.3 Most common analytical strategies -- 12.2.3.1 Protein analysis -- 12.2.3.2 Lipid analysis -- 12.3 Multivariate analytical solutions -- 12.3.1 Nontargeted fingerprinting analytical methodology…”
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