Understanding and improving the functional and nutritional properties of milk
Language: English
Published by Burleigh Dodds Science Publishing, 2022
- Hardcover
- New
Seller: AHA-BUCH GmbH, Einbeck, GermanyAHA-BUCH GmbH
AbeBooks seller since August 14, 2006
Condition: New
£ 259.52
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Add to basketItem description from seller
nach der Bestellung gedruckt Neuware - Printed after ordering - Comprehensive coverage of the latest research in isolating and analysing the diverse range of compounds in milkReviews the genetic factors that affect milk composition, as well as the ways milk chemistry can affect sensory qualityExplores the importance of milk as a valuable commodity.
Seller Inventory # 9781786768193
- Title
- Understanding and improving the functional and nutritional properties of milk
- Author
- Thom Huppertz
- Publisher
- Burleigh Dodds Science Publishing
- Publication year
- 2022
- Condition
- Neu
- Binding
- Buch
- Language
- English
- ISBN 10
- 1786768194
- ISBN 13
- 9781786768193
- Item weight
- 1,254 grams
- Dimensions
- 235x157x46 mm
"Synopsis" may belong to another edition of this title.
About the Author
Dr Thom Huppertz is Professor of Dairy Science and Technology at Wageningen University & Research, The Netherlands and Principal Scientist at FrieslandCampina, The Netherlands. He is also Editor in Chief of the International Dairy Journal and a Distinguished Visiting Professor at Victoria University, Australia. He was formerly Principal Scientist at NIZO and is internationally known for his research on developing functional and nutritional products and ingredients from milk.
Dr Todor Vasiljevic is Professor of Food Science and Head of the Advanced Food Systems Research Unit within the Institute for Sustainable Industries and Liveable Cities at Victoria University, Australia. He is an editor of the International Dairy Journal. Professor Vasiljevic is internationally recognised for his research on milk proteins and probiotics.
Dr Jan Geurts is an expert on dairy nutrition & health and specifically metabolic health. He has authored and co-authored more than 100 journal and conference papers to date. Currently, Dr Geurts works as a principal scientist in the Expert Team Nutrition of FrieslandCampina. Previously, he was assistant professor in the Department of Molecular Cell Biology at the University of Maastricht, where he was involved in clinical and nutritional research for the CARIM and NUTRIM Research Institutes, respectively.
Dr. Golfo Moatsou is an Associate Professor in the Department of Food Science and Human Nutrition in the Agricultural University of Athens, Greece. Her research and teaching activities focus on Dairy and Cheese Science and Technology. She is a single or co-author of 120 publications, i.e., 13 chapters of international books, 10 books and university notes, 52 peer-reviewed articles, 45 conference contributions. Her research activities have been carried out in the frame of 18 research projects, 13 of which in collaboration with dairy companies.
Nina Aagaard Poulsen obtained her PhD degree in conservation genetics from Department of Biological Sciences, Aarhus University, Denmark in 2008. She has worked at the Department of Food Science , Aarhus University since 2009. Her research focuses on understanding factors affecting variation in composition of bovine milk especially in relation to genetic background, feeding and sustainable production and to explore how such variations affect nutritional, technological and health-related properties of milk, which ultimately can be exploited for milk differentiation.
"About the title" may belong to another edition of this title.
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