The Resource Handbook of cheese in health : production, nutrition and medical sciences, edited by Victor R. Preedy, Ronald Ross Watson, Vinood B. Patel, (electronic resource)

Handbook of cheese in health : production, nutrition and medical sciences, edited by Victor R. Preedy, Ronald Ross Watson, Vinood B. Patel, (electronic resource)

Label
Handbook of cheese in health : production, nutrition and medical sciences
Title
Handbook of cheese in health
Title remainder
production, nutrition and medical sciences
Statement of responsibility
edited by Victor R. Preedy, Ronald Ross Watson, Vinood B. Patel
Contributor
Subject
Language
eng
Member of
Cataloging source
NhCcYBP
Dewey number
641.373
Illustrations
illustrations
Index
index present
LC call number
QP144.M54
LC item number
H36 2013
Literary form
non fiction
Nature of contents
  • dictionaries
  • bibliography
NLM call number
WB 428
http://library.link/vocab/relatedWorkOrContributorName
  • Preedy, Victor R
  • Watson, Ronald R.
  • Patel, Vinood B
  • ebrary, Inc
Series statement
Human health handbooks
Series volume
no. 6
http://library.link/vocab/subjectName
  • Dairy products in human nutrition
  • Cheese
  • Cheese industry
  • Cheese
  • Dairying
  • Food Industry
  • Nutritive Value
Label
Handbook of cheese in health : production, nutrition and medical sciences, edited by Victor R. Preedy, Ronald Ross Watson, Vinood B. Patel, (electronic resource)
Link
http://site.ebrary.com/lib/umanitoba/docDetail.action?docID=10814146
Instantiates
Publication
Bibliography note
Includes bibliographical references and index
Carrier category
online resource
Carrier category code
cr
Carrier MARC source
rdacarrier
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
  • 3.
  • R. Cava
  • 32.
  • Metabolic profiling of cheeses by nuclear magnetic resonance spectroscopy
  • A.C. Freitas
  • 33.
  • Lactose and galactose content of cheese
  • A. MacDonald
  • Characterising and changing the composition of cheese for health benefits
  • 34.
  • Microbial community composition in cheese using molecular techniques
  • Sensory characteristics of cheese
  • M. Maifreni
  • 35.
  • Quality and sensory attributes of cheese: a focus on methodology, milk composition and ripening time
  • S. Vicente-Tavera
  • 36.
  • Sodium chloride substitution of cheese
  • N. Shah
  • 37.
  • Healthy fatty acid profiles of cheese
  • M.A. de la Fuente
  • F.X. Malcata
  • 38.
  • Milk pre-treatment and free fatty acids in cheeses
  • I.V. Wolf
  • 39.
  • Spice and herb extracts as natural preservatives in cheese
  • H. Corke
  • 40.
  • Fortification of cheese with vitamin D
  • D.J. McMahon
  • 41.
  • Cheese making and processing
  • Reduced-fat cheeses: composition and health potential
  • T. Ritvanen
  • 42.
  • Ovine cheese: production, consumption and strategies to improve biofunctional properties
  • A. Santillo
  • Metabolic and nutritional effects of cheese
  • 43.
  • Cheese intake, LDL-cholesterol concentrations and the putative role of calcium, protein and fermentation
  • J. Hjerpsted
  • 44.
  • 4.
  • Impact of cheese consumption on cardiovascular risk factors
  • F. Sofi
  • 45.
  • Probiotic cultures in the cheese industry
  • G. Zarate
  • 46.
  • Ripened cheeses and HL-60 apoptotic DNA damage: a potential role of highly ripened cheeses in the prevention of leukemic cell proliferation
  • K. Igoshi
  • 47.
  • Health benefits of cheese consumption in osteoporosis
  • principals of cheese making: an overview
  • Y. Yilmaz
  • 48.
  • influence of probiotic bacteria and prebiotic compounds on the free fatty acid profile of cheese
  • A.M. Gomes
  • 49.
  • Traditional cheesemaking practices, old tools for healthy and desirable cheeses
  • H. Briggs
  • Toxicology, safety and authenticity of cheese
  • 50.
  • Lysozyme allergen in cheese and potential impact on health
  • A.M. Gomes
  • M. Pischetsrieder
  • 51.
  • Transfer of melamine to cheese
  • F. Masoero
  • 52.
  • Listeria monocytogenes in farmhouse cheese
  • E. Fox
  • 53.
  • Current methods for assessing authenticity of cheese
  • F. Addeo
  • 5.
  • 54.
  • Residues of flukicidal compounds in cheese
  • C. Farias
  • 55.
  • Potential improvement of cheese safety by vaccination of dairy cows: a focus on anaflatoxin B1
  • L. Polonelli
  • Small ruminants feeding and effect on cheese composition
  • A.J. Trujillo Mesa
  • Machine generated contents note:
  • 6.
  • Shelf-life extension of cheese: frozen storage
  • I. Sousa
  • 7.
  • Rennets and sensory characteristics of traditional cheeses
  • L.J.R. Barron
  • 8.
  • Shelf-life extension of cheese using edible packaging materials
  • A.A. Vicente
  • 9.
  • Cheese in context of diet and nutrition
  • Biofilm formation in the dairy industry: applications to cheese
  • M. Maifreni
  • 10.
  • Safety issues in the production of cheeses from raw milk and natural starters
  • M. Marino
  • 11.
  • Bio-protective solutions in cheese manufacture
  • A.C. Dalgas
  • Cheese types
  • 12.
  • 1.
  • White cheese
  • Y. Yilmaz
  • 13.
  • Manchego cheese
  • M.Ll. Palop
  • 14.
  • Pecorino Crotonese cheese: a source of microbial biodiversity with potential probiotic features
  • C. Caggia
  • 15.
  • Gouda-type cheeses
  • Cheese in the context of diet and nutrition
  • A. Van Landschoot
  • 16.
  • Goat cheese: microbiological composition and working environment
  • M. Scarpellini
  • 17.
  • Pasta filata cheese: advances in processing and preservation
  • M.A. Del Nobile
  • 18.
  • Parmigiano-Reggiano cheese: nutritional aspects and historical context
  • L. Arsenio
  • N.M. O'Brien
  • 19.
  • Blue cheese
  • A. Alegria
  • 20.
  • Cream cheese: characteristics and micro-structural analysis
  • A. Conte
  • 21.
  • Camembert cheese: processing and ripening
  • G. Corrieu
  • 22.
  • 2.
  • Smoked cheese
  • M.D. Guillen
  • Cheese microbiology
  • 23.
  • Elimination of pathogenic bacteria in cheese by high pressure processing
  • M. Medina
  • 24.
  • Genotypic identification of lactic acid bacteria in cheese manufacture
  • M.L. Cakmakci
  • 25.
  • consumption of cheese in relation to dairy foods: a USA perspective
  • Surface microbiota analysis of Italian cheeses
  • E. Salvatore
  • 26.
  • Staphylococcal enterotoxin production and detection in cheese
  • A. Delacroix-Buchet
  • Cheese components
  • 27.
  • Foreign milk in sheep's, goat's and water buffalo milk cheeses
  • F. Tidona
  • 28.
  • J. Guthrie
  • Biogenic amines in cheese
  • G. Fiechter
  • 29.
  • Preservatives in cheeses
  • C. Guarino
  • 30.
  • Total trans fatty acid in spreadable cheese
  • M.A.L. De Oliveira
  • 31.
  • aromatic profile of cheese during ripening: a focus on goats cheese
Dimensions
unknown
Extent
1 online resource.
Form of item
online
Isbn
9789086867660
Isbn Type
(electronic bk.)
Media category
computer
Media MARC source
rdamedia
Media type code
c
Reproduction note
Electronic reproduction.
Specific material designation
remote
System control number
(NhCcYBP)ebr10814146
Label
Handbook of cheese in health : production, nutrition and medical sciences, edited by Victor R. Preedy, Ronald Ross Watson, Vinood B. Patel, (electronic resource)
Link
http://site.ebrary.com/lib/umanitoba/docDetail.action?docID=10814146
Publication
Bibliography note
Includes bibliographical references and index
Carrier category
online resource
Carrier category code
cr
Carrier MARC source
rdacarrier
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
  • 3.
  • R. Cava
  • 32.
  • Metabolic profiling of cheeses by nuclear magnetic resonance spectroscopy
  • A.C. Freitas
  • 33.
  • Lactose and galactose content of cheese
  • A. MacDonald
  • Characterising and changing the composition of cheese for health benefits
  • 34.
  • Microbial community composition in cheese using molecular techniques
  • Sensory characteristics of cheese
  • M. Maifreni
  • 35.
  • Quality and sensory attributes of cheese: a focus on methodology, milk composition and ripening time
  • S. Vicente-Tavera
  • 36.
  • Sodium chloride substitution of cheese
  • N. Shah
  • 37.
  • Healthy fatty acid profiles of cheese
  • M.A. de la Fuente
  • F.X. Malcata
  • 38.
  • Milk pre-treatment and free fatty acids in cheeses
  • I.V. Wolf
  • 39.
  • Spice and herb extracts as natural preservatives in cheese
  • H. Corke
  • 40.
  • Fortification of cheese with vitamin D
  • D.J. McMahon
  • 41.
  • Cheese making and processing
  • Reduced-fat cheeses: composition and health potential
  • T. Ritvanen
  • 42.
  • Ovine cheese: production, consumption and strategies to improve biofunctional properties
  • A. Santillo
  • Metabolic and nutritional effects of cheese
  • 43.
  • Cheese intake, LDL-cholesterol concentrations and the putative role of calcium, protein and fermentation
  • J. Hjerpsted
  • 44.
  • 4.
  • Impact of cheese consumption on cardiovascular risk factors
  • F. Sofi
  • 45.
  • Probiotic cultures in the cheese industry
  • G. Zarate
  • 46.
  • Ripened cheeses and HL-60 apoptotic DNA damage: a potential role of highly ripened cheeses in the prevention of leukemic cell proliferation
  • K. Igoshi
  • 47.
  • Health benefits of cheese consumption in osteoporosis
  • principals of cheese making: an overview
  • Y. Yilmaz
  • 48.
  • influence of probiotic bacteria and prebiotic compounds on the free fatty acid profile of cheese
  • A.M. Gomes
  • 49.
  • Traditional cheesemaking practices, old tools for healthy and desirable cheeses
  • H. Briggs
  • Toxicology, safety and authenticity of cheese
  • 50.
  • Lysozyme allergen in cheese and potential impact on health
  • A.M. Gomes
  • M. Pischetsrieder
  • 51.
  • Transfer of melamine to cheese
  • F. Masoero
  • 52.
  • Listeria monocytogenes in farmhouse cheese
  • E. Fox
  • 53.
  • Current methods for assessing authenticity of cheese
  • F. Addeo
  • 5.
  • 54.
  • Residues of flukicidal compounds in cheese
  • C. Farias
  • 55.
  • Potential improvement of cheese safety by vaccination of dairy cows: a focus on anaflatoxin B1
  • L. Polonelli
  • Small ruminants feeding and effect on cheese composition
  • A.J. Trujillo Mesa
  • Machine generated contents note:
  • 6.
  • Shelf-life extension of cheese: frozen storage
  • I. Sousa
  • 7.
  • Rennets and sensory characteristics of traditional cheeses
  • L.J.R. Barron
  • 8.
  • Shelf-life extension of cheese using edible packaging materials
  • A.A. Vicente
  • 9.
  • Cheese in context of diet and nutrition
  • Biofilm formation in the dairy industry: applications to cheese
  • M. Maifreni
  • 10.
  • Safety issues in the production of cheeses from raw milk and natural starters
  • M. Marino
  • 11.
  • Bio-protective solutions in cheese manufacture
  • A.C. Dalgas
  • Cheese types
  • 12.
  • 1.
  • White cheese
  • Y. Yilmaz
  • 13.
  • Manchego cheese
  • M.Ll. Palop
  • 14.
  • Pecorino Crotonese cheese: a source of microbial biodiversity with potential probiotic features
  • C. Caggia
  • 15.
  • Gouda-type cheeses
  • Cheese in the context of diet and nutrition
  • A. Van Landschoot
  • 16.
  • Goat cheese: microbiological composition and working environment
  • M. Scarpellini
  • 17.
  • Pasta filata cheese: advances in processing and preservation
  • M.A. Del Nobile
  • 18.
  • Parmigiano-Reggiano cheese: nutritional aspects and historical context
  • L. Arsenio
  • N.M. O'Brien
  • 19.
  • Blue cheese
  • A. Alegria
  • 20.
  • Cream cheese: characteristics and micro-structural analysis
  • A. Conte
  • 21.
  • Camembert cheese: processing and ripening
  • G. Corrieu
  • 22.
  • 2.
  • Smoked cheese
  • M.D. Guillen
  • Cheese microbiology
  • 23.
  • Elimination of pathogenic bacteria in cheese by high pressure processing
  • M. Medina
  • 24.
  • Genotypic identification of lactic acid bacteria in cheese manufacture
  • M.L. Cakmakci
  • 25.
  • consumption of cheese in relation to dairy foods: a USA perspective
  • Surface microbiota analysis of Italian cheeses
  • E. Salvatore
  • 26.
  • Staphylococcal enterotoxin production and detection in cheese
  • A. Delacroix-Buchet
  • Cheese components
  • 27.
  • Foreign milk in sheep's, goat's and water buffalo milk cheeses
  • F. Tidona
  • 28.
  • J. Guthrie
  • Biogenic amines in cheese
  • G. Fiechter
  • 29.
  • Preservatives in cheeses
  • C. Guarino
  • 30.
  • Total trans fatty acid in spreadable cheese
  • M.A.L. De Oliveira
  • 31.
  • aromatic profile of cheese during ripening: a focus on goats cheese
Dimensions
unknown
Extent
1 online resource.
Form of item
online
Isbn
9789086867660
Isbn Type
(electronic bk.)
Media category
computer
Media MARC source
rdamedia
Media type code
c
Reproduction note
Electronic reproduction.
Specific material designation
remote
System control number
(NhCcYBP)ebr10814146

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