Milk Proteins
eBook - ePub

Milk Proteins

From Expression to Food

  1. 552 pages
  2. English
  3. ePUB (mobile friendly)
  4. Available on iOS & Android
eBook - ePub

Milk Proteins

From Expression to Food

About this book

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 complementary research fields, allowing them to contextualize their work within the larger pictures. At the same time it provides generalists with a complete overview and offers insights into topics for more in-depth reading. Covering areas that are receiving attention from people of many fields -- genomics, functional foods -- and including the latest research and developments in milk-protein phenomenon and interactions, this book will be an ideal resource for professionals and students alike. - A fresh look at recent developments across the entire production chain -- from animal genetics to nutritional and nutrigenomic needs of the customer - Up-to-date information from internationally-recognised authors from both academic and commercial resources

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Information

Publisher
Academic Press
Year
2009
eBook ISBN
9780080920689
Topic
Tecnología e ingeniería
Subtopic
Ciencia de los alimentos

Table of contents

  1. Brief Table of Contents
  2. Table of Contents
  3. List of Figures
  4. List of Tables
  5. Contributors
  6. Preface
  7. Chapter 1. Milk: an overview
  8. BibliographyReferences
  9. Chapter 2. The comparative genomics of tammar wallaby and Cape fur seal lactation models to examine function of milk proteins
  10. BibliographyReferences
  11. Chapter 3. Significance, origin and function of bovine milk proteins: the biological implications of manipulation or modification
  12. BibliographyReferences
  13. Chapter 4. Post-translational modifications of caseins
  14. BibliographyReferences
  15. Chapter 5. Casein micelle structure and stability
  16. BibliographyReferences
  17. Chapter 6. Structure and stability of whey proteins
  18. BibliographyReferences
  19. Chapter 7. High-pressure-induced interactions involving whey proteins
  20. BibliographyReferences
  21. Chapter 8. The whey proteins in milk: thermal denaturation, physical interactions and effects on the functional properties of milk
  22. BibliographyReferences
  23. Chapter 9. Effects of drying on milk proteins
  24. BibliographyReferences
  25. Chapter 10. Changes in milk proteins during storage of dry powders
  26. BibliographyReferences
  27. Chapter 11. Interactions and functionality of milk proteins in food emulsions
  28. BibliographyReferences
  29. Chapter 12. Milk protein–polysaccharide interactions
  30. BibliographyReferences
  31. Chapter 13. Interaction between milk proteins and micronutrients
  32. BibliographyReferences
  33. Chapter 14. Model food systems and protein functionality
  34. BibliographyReferences
  35. Chapter 15. Sensory properties of dairy proteins
  36. BibliographyReferences
  37. Chapter 16. Milk protein gels
  38. BibliographyReferences
  39. Chapter 17. Milk proteins: a cornucopia for developing functional foods
  40. BibliographyReferences
  41. Chapter 18. Milk proteins: the future
  42. BibliographyReferences

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Yes, you can access Milk Proteins by Mike Boland,Harjinder Singh,Abby Thompson in PDF and/or ePUB format, as well as other popular books in Tecnología e ingeniería & Ciencia de los alimentos. We have over 1.5 million books available in our catalogue for you to explore.