Advanced Dairy Chemistry Volume 1A: Proteins: Basic Aspects, 4th Edition /

The chemistry and physico-chemical properties of milk proteins is perhaps the largest and most rapidly evolving major area in dairy chemistry.  Advanced Dairy Chemistry-1A; Proteins: Basic Aspects covers the fundamental chemistry of dairy proteins, the most commercially valuable constituents of milk...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor Corporativo: SpringerLink (Online service)
Otros Autores: McSweeney, Paul L. H. (Editor ), Fox, Patrick F. (Editor )
Formato: Electrónico eBook
Idioma:Inglés
Publicado: New York, NY : Springer US : Imprint: Springer, 2013.
Edición:4th ed. 2013.
Temas:
Food science.
Proteins .
Microbiology.
Food Science.
Protein Biochemistry.
Acceso en línea:Texto Completo
Tabla de Contenidos:
  • 1. Origin and evolution of the major constituents of milk
  • 2. Milk Proteins: Introduction and historical aspects
  • 3. Quantitation of proteins in milk and milk products
  • 4. Chemstry of Caseins
  • 5. Higher order structures of the caseins: a paradox
  • 6. Casein micelle structure, functions and interactions
  • 7. b-Lactoglobulin
  • 8. a-Lactalbumin
  • 9. Immunoglobulins in mammary secretions
  • 10. Lactoferrin
  • 11. Minor proteins, Including Growth Factors
  • 12. Indigenous enzymes of milk
  • 13. Interspecies comparison of milk proteins
  • 14. Genetics and Biosynthesis of milk proteins
  • 15. Genetic polymorphism of milk proteins
  • 16. Nutritional Quality of milk proteins
  • Index.

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