Milk Proteins

Milk proteins have nutritional value and extraordinary biological properties. Research over the last decades has provided new insight into the structure and the function of milk bioactive peptides. Some of these peptides are delivered directly into milk, and some are encrypted in major proteins such as caseins and lactoglobulins. These peptides have antimicrobial functions modulating the gut microflora. Even when milk is undisputedly the first food for mammals, milk proteins sometimes can be a health threat, either because of allergic reaction or because of toxicity. In this regard, in vitro studies showed donkey's casein and major whey proteins to be more digestible than cows' for human consumption. In this book, readers will find updated research on the major milk proteins' structure, bioactive peptides, milk protein allergy, therapeutic strategies, and chemical markers that can be used to detect cow milk intolerance in infants. This book provides the most current scientific information on milk proteins, from structure to biological properties. It will be of great benefit for those interested in milk production, milk chemistry, and human health.

Produk Detail:

  • Author : Isabel Gigli
  • Publisher : BoD – Books on Demand
  • Pages : 296 pages
  • ISBN : 9535125362
  • Rating : 4/5 from 21 reviews
CLICK HERE TO GET THIS BOOKMilk Proteins

Milk Proteins

Milk Proteins
  • Author : Isabel Gigli
  • Publisher : BoD – Books on Demand
  • Release : 07 September 2016
GET THIS BOOKMilk Proteins

Milk proteins have nutritional value and extraordinary biological properties. Research over the last decades has provided new insight into the structure and the function of milk bioactive peptides. Some of these peptides are delivered directly into milk, and some are encrypted in major proteins such as caseins and lactoglobulins. These peptides have antimicrobial functions modulating the gut microflora. Even when milk is undisputedly the first food for mammals, milk proteins sometimes can be a health threat, either because of allergic

Milk Proteins

Milk Proteins
  • Author : Mike Boland,Harjinder Singh,Abby Thompson
  • Publisher : Academic Press
  • Release : 08 July 2014
GET THIS BOOKMilk Proteins

Understanding of the interactions of milk proteins in complex food systems continues to progress, resulting in specialized milk-protein based applications in functional foods, and in protein ingredients for specific health applications. Milk Proteins is the first and only presentation of the entire dairy food chain – from the source to the nutritional aspects affecting the consumer. With focus on the molecular structures and interactions of milk proteins in various processing methods, Milk Proteins presents a comprehensive overview of the biology and

Advanced Dairy Chemistry: Volume 1: Proteins, Parts A&B

Advanced Dairy Chemistry: Volume 1: Proteins, Parts A&B
  • Author : Patrick F. Fox,Paul L. H. McSweeney
  • Publisher : Springer
  • Release : 24 September 2013
GET THIS BOOKAdvanced Dairy Chemistry: Volume 1: Proteins, Parts A&B

Advanced Dairy Chemistry-l: Proteins is the first volume of the third edition of the series on advanced topics in Dairy Chemistry, which started in 1982 with the publication of Developments in Dairy Chemistry. This series of volume~ is intended to be a coordinated and authoritative treatise on Dairy Chemistry. In the decade since the second edition of this volume was published (1992), there have been considerable advances in the study of milk proteins, which are reflected in changes to this book. All

Protein Hydrolysates in Biotechnology

Protein Hydrolysates in Biotechnology
  • Author : Vijai K. Pasupuleti,Arnold L. Demain
  • Publisher : Springer Science & Business Media
  • Release : 28 August 2010
GET THIS BOOKProtein Hydrolysates in Biotechnology

Protein hydrolysates, otherwise commonly known as peptones or peptides, are used in a wide variety of products in fermentation and biotechnology industries. The term “peptone” was first introduced in 1880 by Nagelli for growing bacterial cultures. However, later it was discovered that peptones derived from the partial digestion of proteins would furnish organic nitrogen in readily available form. Ever since, p- tones, which are commonly known as protein hydrolysates, have been used not only for growth of microbial cultures, but also

Advanced Dairy Chemistry: Volume 1: Proteins, Parts A&B

Advanced Dairy Chemistry: Volume 1: Proteins, Parts A&B
  • Author : P. F. Fox,P. L. H. McSweeney
  • Publisher : Springer Science & Business Media
  • Release : 13 April 2021
GET THIS BOOKAdvanced Dairy Chemistry: Volume 1: Proteins, Parts A&B

Advanced Dairy Chemistry-1. Proteins addresses the most commercially important constituents of milk in terms of their roles in nutrition and as functional components in foods. This third edition, which is the work of dairy scientists and other experts from around the world, provides detailed scientific information on all aspects of milk proteins.An extensively revised Table of Contents includes more chapter-level headings to make the material more accessible and highlights a number of key topics, such as methods for resolving

Bioactive Components in Milk and Dairy Products

Bioactive Components in Milk and Dairy Products
  • Author : Young W. Park
  • Publisher : John Wiley & Sons
  • Release : 29 June 2009
GET THIS BOOKBioactive Components in Milk and Dairy Products

Although bioactive compounds in milk and dairy products have been extensively studied during the last few decades – especially in human and bovine milks and some dairy products – very few publications on this topic are available, especially in other dairy species’ milk and their processed dairy products. Also, little is available in the areas of bioactive and nutraceutical compounds in bovine and human milks, while books on other mammalian species are non-existent. Bioactive Components in Milk and Dairy Products extensively covers

Dairy-Derived Ingredients

Dairy-Derived Ingredients
  • Author : M Corredig
  • Publisher : Elsevier
  • Release : 26 October 2009
GET THIS BOOKDairy-Derived Ingredients

Advances in technologies for the extraction and modification of valuable milk components have opened up new opportunities for the food and nutraceutical industries. New applications for dairy ingredients are also being found. Dairy-derived ingredients reviews the latest research in these dynamic areas. Part one covers modern approaches to the separation of dairy components and manufacture of dairy ingredients. Part two focuses on the significant area of the biological functionality of dairy components and their nutraceutical applications, with chapters on milk

Immunoendocrinology: Scientific and Clinical Aspects

Immunoendocrinology: Scientific and Clinical Aspects
  • Author : George S. Eisenbarth
  • Publisher : Springer Science & Business Media
  • Release : 13 December 2010
GET THIS BOOKImmunoendocrinology: Scientific and Clinical Aspects

Immunoendocrinology is a rapidly developing field of research that seeks to understand the intersection of the immune and endocrine systems. Immunoendocrinology: Scientific and Clinical Aspects explores in detail the current knowledge of immunoendocrinology, namely endocrine disorders produced by disorders of immune function. Chapters cover both basic pathophysiology informed by studies of animal models as well as current understanding of multiple related clinical diseases—their pathophysiology, diagnosis, and therapy. Immunoendocrinology: Scientific and Clinical Aspects captures the central role of immunoendocrinologic processes

Whey Proteins

Whey Proteins
  • Author : Hilton C Deeth,Nidhi Bansal
  • Publisher : Academic Press
  • Release : 12 September 2018
GET THIS BOOKWhey Proteins

Whey Proteins: From Milk to Medicine addresses the basic properties of whey proteins including chemistry, analysis, heat sensitivity, interactions with other proteins and carbohydrates, modifications (hydrolysis, aggregation, conjugation), their industrial preparation, processing and applications, quality aspects including flavour and effects of storage, as well as their role in nutrition, sports and exercise, and health and wellness. Readers of Whey Proteins will gain a better understanding of the chemical nature of the various whey proteins in cow’s milk and the

Protein Hydrolysates in Biotechnology

Protein Hydrolysates in Biotechnology
  • Author : Vijai K. Pasupuleti,Arnold L. Demain
  • Publisher : Springer Science & Business Media
  • Release : 28 August 2010
GET THIS BOOKProtein Hydrolysates in Biotechnology

Protein hydrolysates, otherwise commonly known as peptones or peptides, are used in a wide variety of products in fermentation and biotechnology industries. The term “peptone” was first introduced in 1880 by Nagelli for growing bacterial cultures. However, later it was discovered that peptones derived from the partial digestion of proteins would furnish organic nitrogen in readily available form. Ever since, p- tones, which are commonly known as protein hydrolysates, have been used not only for growth of microbial cultures, but also

Goat Science

Goat Science
  • Author : Sándor Kukovics
  • Publisher : BoD – Books on Demand
  • Release : 20 June 2018
GET THIS BOOKGoat Science

Goat science covers quite a wide range and varieties of topics, from genetics and breeding, via nutrition, production systems, reproduction, milk and meat production, animal health and parasitism, etc., up to the effects of goat products on human health. In this book, several parts of them are presented within 18 different chapters. Molecular genetics and genetic improvement of goats are the new approaches of goat development. Several factors affect the passage rate of digesta in goats, but for diet properties, goats

Basic Molecular Protocols in Neuroscience: Tips, Tricks, and Pitfalls

Basic Molecular Protocols in Neuroscience: Tips, Tricks, and Pitfalls
  • Author : John T. Corthell
  • Publisher : Academic Press
  • Release : 16 April 2014
GET THIS BOOKBasic Molecular Protocols in Neuroscience: Tips, Tricks, and Pitfalls

Basic Neuroscience Protocols: Tips, Tricks, and Pitfalls contains explanatory sections that describe the techniques and what each technique really tells the researcher on a scientific level. These explanations describe relevant controls, troubleshooting, and reaction components for some of the most widely used neuroscience protocols that remain difficult for many neuroscientists to implement successfully. Having this additional information will help researchers ensure that their experiments work the first time, and will also minimize the time spent working on a technique only