Advanced Dairy Chemistry Volume 1B: Proteins: Applied Aspects /

The chemistry and physico-chemical properties of milk proteins are perhaps the largest and most rapidly evolving major areas in dairy chemistry. Advanced Dairy Chemistry-1B; Proteins: Applied Aspects covers the applied, technologically-focused chemical aspects of dairy proteins, the most commerciall...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor Corporativo: SpringerLink (Online service)
Otros Autores: McSweeney, Paul L. H. (Editor ), O'Mahony, James A. (Editor )
Formato: Electrónico eBook
Idioma:Inglés
Publicado: New York, NY : Springer New York : Imprint: Springer, 2016.
Edición:4th ed. 2016.
Temas:
Food science.
Proteins .
Industrial microbiology.
Food Science.
Protein Biochemistry.
Industrial Microbiology.
Acceso en línea:Texto Completo
Tabla de Contenidos:
  • Preface
  • 1. Manufacture and properties of dairy powders
  • 2. Functional milk proteins production and utilization: casein-based ingredients
  • 3. Functional Milk Proteins: Production and Utilization. Whey-Based Ingredients
  • 4. Rehydration and solubility characteristics of high-protein dairy powders
  • 5. Emulsions and foams stabilised by milk proteins
  • 6. Heat-induced denaturation, aggregation and gelation of whey proteins
  • 7. Heat stability of milk
  • 8. Sensory Properties of Milk Protein Ingredients
  • 9. Ethanol Stability and Milk Composition
  • 10. Protein stability in sterilised milk and milk products
  • 11. Enzymatic Coagulation of Milk
  • 12. Acid coagulation of milk
  • 13. Milk Proteins in Ice Cream
  • 14. Protein in cheese and cheese products: structure-function relationships
  • 15. Milk protein hydrolysates and bioactive peptides
  • Index.

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