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2022 Book Chapter Lipolysis and hydrolytic rancidityDeeth, Hilton C. (2022). Lipolysis and hydrolytic rancidity. Encyclopedia of Dairy Sciences: Third edition. (pp. 827-834) edited by Paul L.H. McSweeney and John P. McNamara. London, United Kingdom: Academic Press. doi: 10.1016/B978-0-12-818766-1.00357-3 |
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2022 Book Chapter Heat treatment of milk: Extended shelf-life (ESL) and ultra-high temperature (UHT) treatmentsDeeth, Hilton C. (2022). Heat treatment of milk: Extended shelf-life (ESL) and ultra-high temperature (UHT) treatments. Encyclopedia of Dairy Sciences (Third edition). (pp. 618-631) edited by Paul L.H. McSweeney and John P. McNamara. London, United Kingdom: Academic Press. doi: 10.1016/b978-0-12-818766-1.00140-9 |
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2022 Book Chapter Heat treatment of milk: Principles and purposeDeeth, Hilton C. (2022). Heat treatment of milk: Principles and purpose. Encyclopedia of Dairy Sciences (Third edition). (pp. 655-658) edited by Paul L.H. McSweeney and John P. McNamara. London, United Kingdom: Academic Press. doi: 10.1016/b978-0-12-818766-1.00134-3 |
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2022 Book Chapter Enzymes exogenous to milk in Dairy Technology: LipasesDeeth, Hilton C. (2022). Enzymes exogenous to milk in Dairy Technology: Lipases. Encyclopedia of Dairy Sciences: Third edition. (pp. 640-647) edited by Paul L.H. McSweeney and John P. McNamara. London, United Kingdom: Academic Press. doi: 10.1016/B978-0-12-818766-1.00225-7 |
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2022 Book Chapter Enzymes indigenous to milk: Lipases and esterasesDeeth, Hilton C. (2022). Enzymes indigenous to milk: Lipases and esterases. Encyclopedia of Dairy Sciences (Third edition). (pp. 677-681) edited by Paul L.H. McSweeney and John P. McNamara. London, United Kingdom: Academic Press. doi: 10.1016/B978-0-12-818766-1.00355-X |
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2022 Book Chapter Heat treatment of milk: Pasteurization (HTST) and thermization (LTLT)Deeth, Hilton C. (2022). Heat treatment of milk: Pasteurization (HTST) and thermization (LTLT). Encyclopedia of Dairy Sciences: Third edition. (pp. 645-654) edited by Paul L.H. McSweeney and John P. McNamara. London, United Kingdom: Academic Press. doi: 10.1016/b978-0-12-818766-1.00133-1 |
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2020 Book Chapter The effect of UHT processing and storage on milk proteinsDeeth, Hilton C. (2020). The effect of UHT processing and storage on milk proteins. Milk Proteins: From Expression to Food. (pp. 385-421) edited by Boland, M and Singh, H. London, United Kingdom: Academic Press. doi: 10.1016/B978-0-12-815251-5.00010-4 |
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2019 Book Chapter Novel processing technologies: effects on whey protein structure and functionalityHuppertz, Thom, Vasiljevic, Todor, Zisu, Bogdan and Deeth, Hilton (2019). Novel processing technologies: effects on whey protein structure and functionality. Whey proteins: from milk to medicine. (pp. 281-334) edited by Hilton C. Deeth and Nidhi Bansal. Amsterdam, Netherlands: Elsevier. doi: 10.1016/B978-0-12-812124-5.00009-6 |
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2018 Book Chapter Novel processing technologies: effects on whey protein structure and functionalityHuppertz, Thom , Vasiljevi, Todor , Zizu, Bogdan and Deeth, Hilton (2018). Novel processing technologies: effects on whey protein structure and functionality. Whey Proteins: From Milk to Medicine. (pp. 281-334) edited by Hilton C. Deeth and Nidhi Bansal. London, United Kingdom: Academic Press. |
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2018 Book Chapter Non-thermal technologies: pulsed electric field technology and ultrasonicationDeeth, H. C. and Datta, N. (2018). Non-thermal technologies: pulsed electric field technology and ultrasonication. Reference module in food science. (pp. 1-12) edited by Geoffrey W. Smithers, Li Day, Pasquale Ferranti, Arnout Fischer, Maria Glibetic, Kai Knoerzer, Alvin Lee, Paul McSweeney, Gordon Robertson, Charles Schasteen, Neil Smith, David Tanner and Peter Varelis. London, United Kingdom: Elsevier/Academic Press. |
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2018 Book Chapter Non-thermal technologies: high pressure processingDatta, N. and Deeth, H. C. (2018). Non-thermal technologies: high pressure processing. Reference module in food science. (pp. 1-8) edited by Geoffrey W. Smithers, Li Day, Pasquale Ferranti, Arnout Fischer, Maria Glibetic, Kai Knoerzer, Alvin Lee, Paul McSweeney, Gordon Robertson, Charles Schasteen, Neil Smith, David Tanner and Peter Varelis. London: Elsevier/Academic Press. doi: 10.1016/B978-0-08-100596-5.22570-5 |
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2016 Book Chapter Protein stability in sterilised milk and milk productsDeeth, Hilton and Lewis, Mike (2016). Protein stability in sterilised milk and milk products. Advanced dairy chemistry: volume 1B: proteins: applied aspects. (pp. 247-286) edited by Paul L. H. McSweeney and James A. O'Mahony. New York, NY, United States: Springer. doi: 10.1007/978-1-4939-2800-2_10 |
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2012 Book Chapter Nonthermal technologies in dairy processingDeeth, H. C., Datta, N. and Versteeg, C. (2012). Nonthermal technologies in dairy processing. Advances in Dairy Ingredients. (pp. 161-216) edited by Geoffrey W. Smithers and Mary Ann Augustin. Ames, IA, USA: John Wiley & Sons. doi: 10.1002/9781118448205.ch6 |
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2012 Book Chapter Thermal processing of dairy productsKelly, Alan L., Datta, Nivedita and Deeth, Hilton C. (2012). Thermal processing of dairy products. Thermal Food Processing: New Technologies and Quality Issues, Second Edition. (pp. 273-306) Boca Raton FL, United States: CRC Press. doi: 10.1201/b12112 |
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2012 Book Chapter Thermal processing of dairy productsKelly, Alan L., Datta, Nivedita and Deeth, Hilton C. (2012). Thermal processing of dairy products. Thermal food processing: new technologies and quality issues. (pp. 273-307) Boca Raton, FL, United States: CRC Press. |
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2012 Book Chapter Applicability of pulsed field gel electrophoresis for the identification of lipolytic and/or proteolytic psychrotrophic Pseudomonas species in raw milkButton, P. D., Roginski, H., Deeth, H. C. and Craven, H. M. (2012). Applicability of pulsed field gel electrophoresis for the identification of lipolytic and/or proteolytic psychrotrophic Pseudomonas species in raw milk. Raw Milk: Production, Consumption and Health Effects. (pp. 59-89) edited by Jana Momani and Ahmad Natsheh. Hauppauge, NY, United States: Nova Science Publishers. |
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2011 Book Chapter Heat treatment of milk | non-thermal technologies: high pressure processingDatta, N. and Deeth, H. C. (2011). Heat treatment of milk | non-thermal technologies: high pressure processing. Encyclopedia of dairy sciences. (pp. 732-737) edited by John W. Fuquay, Patrick F. Fox and Paul L. H. McSweeney. San Diego, CA, United States: Academic Press. doi: 10.1016/B978-0-12-374407-4.00219-3 |
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2011 Book Chapter Heat treatment of milk | ultra-high temperature treatment (UHT): heating systemsDeeth, H. C. and Datta, N. (2011). Heat treatment of milk | ultra-high temperature treatment (UHT): heating systems. Encyclopedia of dairy sciences. (pp. 699-707) edited by John W. Fuquay, Patrick F. Fox and Paul L. H. McSweeney. San Diego, CA, United States: Academic Press. doi: 10.1016/B978-0-12-374407-4.00216-8 |
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2011 Book Chapter Milk lipids | lipolysis and hydrolytic rancidityDeeth, H. C. (2011). Milk lipids | lipolysis and hydrolytic rancidity. Encyclopedia of Dairy Sciences. (pp. 721-726) edited by John W. Fuquay, Patrick F. Fox and Paul L. H. McSweeney. San Diego, CA, United States: Academic Press. doi: 10.1016/B978-0-12-374407-4.00343-5 |
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2011 Book Chapter Heat treatment of milk | non-thermal technologies: pulsed electric field technology and ultrasonicationDeeth, H. C. and Datta, N. (2011). Heat treatment of milk | non-thermal technologies: pulsed electric field technology and ultrasonication. Encyclopedia of dairy sciences. (pp. 738-743) edited by John W. Fuquay, Patrick F. Fox and Paul L. H. McSweeney. San Diego, CA, United States: Academic Press. doi: 10.1016/B978-0-12-374407-4.00220-X |
