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Influence of Nutritional Factors on the Yield Composition
Origin of Milk Fat Globules and the Nature of the Milk
Physical Chemistry of Milk Fat Globules
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Acta activity acyl anti-oxidant auto-oxidation Biochem Biol Biophys bovine milk butter casein catalysed cells chain chelates Chem cholesterol coalescence complex concentrations constituents contain copper cows cream crystals Cu2+ Dairy Congr dairy products Dairy Res Dairy Sci Dairy Technol DairySci decomposition diet dietary double bonds droplets electron energy enzymes essential fatty acids etal factors fat content fat globule membrane fatty acid composition Fe3+ flavour flocculation formation fractions free radicals glycerides homogenization hydrogen hydroperoxides increase inhibition Keenan lactation ligands linoleic acid lipase lipid oxidation lipolysis lipoprotein mammary gland metabolic metals MFGM Milchwissenschaft Milk Dairy milk fat milk fat globule milk lipids molecular molecules oxidation of milk oxygen peroxide peroxy radicals phase phospholipids plasma membrane pro-oxidant proportion proteins rancidity reactions reduced riboflavin rumen ruminants serum species stability storage substrate superoxide surface synthesis temperature thiols tocopherols triacylglycerols triglycerides univalent vitamin Walstra xanthine oxidase yield