Milk 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 chemistry of milk, as well as featuring the latest science and developments. Significant insight into the use of milk proteins from an industry viewpoint provides valuable application-based information. Those working with food and nutritional research and product development will find this book useful. 20% new chapter content — full revision throughout New chapters address: role of milk proteins in human health; aspects of digestion and absorption of milk proteins in the GIT; consumer demand and future trends in milk proteins; and world supply of proteins with a focus on dairy proteins Internationally recognized authors and editors bring academic and industrial insights to this important topic

Produk Detail:

  • Author : Mike Boland
  • Publisher : Academic Press
  • Pages : 622 pages
  • ISBN : 0124051758
  • Rating : 4/5 from 21 reviews
CLICK HERE TO GET THIS BOOKMilk Proteins

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

Milk Proteins

Milk Proteins
  • Author : Mike Boland
  • Publisher : Academic Press
  • Release : 01 July 2016
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

Milk Proteins

Milk Proteins
  • Author : Mike Boland
  • Publisher : Academic Press
  • Release : 02 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

Applied Food Protein Chemistry

Applied Food Protein Chemistry
  • Author : Zeynep Ustunol
  • Publisher : John Wiley & Sons
  • Release : 19 December 2014
GET THIS BOOKApplied Food Protein Chemistry

Food proteins are of great interest, not only because of their nutritional importance and their functionality in foods, but also for their detrimental effects. Although proteins from milk, meats (including fish and poultry), eggs, cereals, legumes, and oilseeds have been the traditional sources of protein in the human diet, potentially any proteins from a biological source could serve as a food protein. The primary role of protein in the diet is to provide the building materials for the synthesis of

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 : Abby Thompson,Mike Boland,Harjinder Singh
  • Publisher : Academic Press
  • Release : 07 February 2009
GET THIS BOOKMilk Proteins

In recent years, there has been a great deal of progress in the understanding and management of milk proteins across the production chain. Milk Proteins takes a uniquely comprehensive look at those developments and presents them in a one-source overview. By providing a brief overview of each topic area, and then describing the most important recent advances therein, the "field-to-table" approach of this book provides specialists with new and directly relevant information in their own areas, along with information from

Milk Proteins V2

Milk Proteins V2
  • Author : Hugh McKenzie
  • Publisher : Elsevier
  • Release : 02 December 2012
GET THIS BOOKMilk Proteins V2

Milk Proteins: Chemistry and Molecular Biology, Volume II provides an extensive and detailed discussion on individual milk proteins. This volume focuses on caseins, which constitute the major group of milk proteins, and provides an understanding of the formation and structure of casein micelles. The topics discussed include the formation and structure of casein micelles; isolation, properties, and zone electrophoresis of whole casein; casein and its attack by rennin (chymosin); biochemistry of prorennin (prochymosin) and rennin (chymosin); minor milk proteins and

Milk Proteins

Milk Proteins
  • Author : C.A. Barth,E. Schlimme
  • Publisher : Springer Science & Business Media
  • Release : 06 December 2012
GET THIS BOOKMilk Proteins

This book reviews the state of knowledge and progress of research on food proteins, and in particular, milk proteins. Its basis is the Symposium on Milk Proteins that was held at the Federal Dairy Research Centre in Kiel, FRG, in June, 1988. Scien tists from around the world attended and addressed pure, as well as applied fields of protein research and technology. This book is divided into five sections, each adapted from the symposium's invited lectures, short communications, and poster presentations.

Milk Proteins V1

Milk Proteins V1
  • Author : Hugh McKenzie
  • Publisher : Elsevier
  • Release : 02 December 2012
GET THIS BOOKMilk Proteins V1

Milk Proteins: Chemistry and Molecular Biology, Volume I discusses the structure of evolution and biological function of milk proteins and enzymes. The milk proteins arise from a specific mammalian adaptation, and their study is important in its own right. However, the properties of milk proteins are such that their study has attained considerable importance in protein chemistry. In order to have a proper appreciation of the properties of milk proteins, this volume provides a general perspective and strategy for their

Handbook on Milk and Milk Proteins

Handbook on Milk and Milk Proteins
  • Author : H. Panda
  • Publisher : ASIA PACIFIC BUSINESS PRESS Inc.
  • Release : 04 October 2011
GET THIS BOOKHandbook on Milk and Milk Proteins

Proteins play an important role in nutrition, taste, allergies, texture, structure, processing and yield performance. In the food industry, proteins are a key element of our diet and an important ingredient for food technologists. The total protein component of milk is composed of numerous specific proteins. Isolated milk protein products represent an important and valuable source of protein ingredients due to their recognized superior nutritional, organoleptic and functional properties. Milk protein is a rich source of essential amino acids and

Milk Proteins—Advances in Research and Application: 2013 Edition

Milk Proteins—Advances in Research and Application: 2013 Edition
  • Author : Anonim
  • Publisher : ScholarlyEditions
  • Release : 21 June 2013
GET THIS BOOKMilk Proteins—Advances in Research and Application: 2013 Edition

Milk Proteins—Advances in Research and Application: 2013 Edition is a ScholarlyBrief™ that delivers timely, authoritative, comprehensive, and specialized information about Lactoglobulins in a concise format. The editors have built Milk Proteins—Advances in Research and Application: 2013 Edition on the vast information databases of ScholarlyNews.™ You can expect the information about Lactoglobulins in this book to be deeper than what you can access anywhere else, as well as consistently reliable, authoritative, informed, and relevant. The content of Milk Proteins—Advances in