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20240329122006.0 |
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181029t20192019njua ob 001 0 eng |
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|a 2018051809
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|a 1083522384
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|a 9781119256038
|q (electronic book)
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|a 1119256038
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|q (electronic book)
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|q (electronic book)
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|q (electronic book)
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|a CHNEW
|b 001039218
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|a CHVBK
|b 559026811
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|a (OCoLC)1060184042
|z (OCoLC)1083522384
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|a pcc
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1 |
4 |
|a SF275.W5
|b G86 2019
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|a TEC
|x 003000
|2 bisacsh
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0 |
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|a 637/.3
|2 23
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| 049 |
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|a UAMI
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| 245 |
0 |
0 |
|a Whey protein production, chemistry, functionality, and applications /
|c edited by Mingruo Guo, Department of Nutrition and Food Sciences, the University of Vermont, Burlington, USA.
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| 264 |
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1 |
|a Hoboken, NJ :
|b John Wiley & Sons, Inc.,
|c 2019.
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| 264 |
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4 |
|c ©2019
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| 300 |
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|a 1 online resource (xiv, 266 pages)
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| 336 |
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|a text
|b txt
|2 rdacontent
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| 337 |
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|a computer
|b c
|2 rdamedia
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| 338 |
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|a online resource
|b cr
|2 rdacarrier
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| 504 |
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|a Includes bibliographical references and index.
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| 505 |
0 |
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|a Intro; Title Page; Copyright Page; Contents; List of contributors; Preface; Chapter 1 History of Whey Production and Whey Protein Manufacturing; 1.1 Types of Whey; 1.1.1 Cheese Whey; 1.1.2 Acid Whey; 1.2 Whey Utilization; 1.2.1 Ancient Wisdom; 1.2.2 Early Industrial Efforts; 1.2.3 Modern Advancement; 1.3 Major Commercial Available Whey Products; 1.3.1 Lactose; 1.3.2 Whey Powder; 1.3.3 Whey Protein Concentrate (WPC) and Whey Protein Isolate (WPI); 1.3.4 Whey Protein Fraction Products; 1.3.5 Milk Mineral Products; 1.4 Summary; References
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| 505 |
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|a 4.1 Whey Protein Structure and Denaturation4.1.1 Thermal Denaturation; 4.1.2 Enzymatic Modification of Whey Protein; 4.1.3 Ultrasonic-Induced Denaturation of Whey Protein; 4.1.4 Radiation-Induced Denaturation of Whey Protein; 4.2 Roles of Thiol Group and Disulfide Bonds in Whey Protein Aggregation and Gelation; 4.2.1 Roles of Thiol Group and Disulfide Bonds in Whey Protein Aggregation; 4.2.2 Roles of Thiol Group and Disulfide Bonds in Whey Protein Gelation; 4.3 Whey Protein and Casein Interactions; 4.3.1 Whey Protein and Casein Interactions in Model System
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|a 4.3.2 Whey Protein and Casein Micelle Interaction in Milk4.4 Whey Protein and Carbohydrate Interactions; 4.4.1 Maillard Reaction Between Whey Protein and Carbohydrate; 4.4.2 Interactions Between Whey Protein and Polysaccharides in Solution; 4.5 Whey Protein and Other Food Components Interactions; 4.5.1 Gelatin; 4.5.2 Lecithin; 4.6 Summary; References; Chapter 5 Nutritional Properties of Whey Proteins; 5.1 Amino Acid Profile: Whey Protein vs. Breast Milk Protein; 5.2 Branched-Chain Amino Acids in Whey Protein; 5.3 Whey Protein Derivatives; 5.4 Whey Protein Allergenicity and Digestibility
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| 588 |
0 |
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|a Online resource; title from digital title page (viewed on May 20, 2019).
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| 590 |
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|a ProQuest Ebook Central
|b Ebook Central Academic Complete
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| 650 |
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0 |
|a Whey products.
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| 650 |
|
0 |
|a Milk proteins.
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| 650 |
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|a Dairy processing.
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| 650 |
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2 |
|a Milk Proteins
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| 650 |
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6 |
|a Produits du petit-lait.
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| 650 |
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6 |
|a Protéines du lait.
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| 650 |
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6 |
|a Produits laitiers
|x Traitement.
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| 650 |
|
7 |
|a TECHNOLOGY & ENGINEERING
|x Agriculture
|x General.
|2 bisacsh
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| 650 |
|
7 |
|a Dairy processing
|2 fast
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| 650 |
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7 |
|a Milk proteins
|2 fast
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| 650 |
|
7 |
|a Whey products
|2 fast
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| 700 |
1 |
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|a Guo, Mingruo,
|d 1960-
|e editor.
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| 758 |
|
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|i has work:
|a Whey protein production, chemistry, functionality and applications (Text)
|1 https://id.oclc.org/worldcat/entity/E39PCGvKqBkqm3yFGjfQxpRgw3
|4 https://id.oclc.org/worldcat/ontology/hasWork
|
| 776 |
0 |
8 |
|i Print version:
|a Guo, Mingruo, 1960-
|t Whey protein production, chemistry, functionality and applications.
|b First edition.
|d Hoboken, NJ : Wiley, 2019
|z 9781119256021
|w (DLC) 2018050284
|
| 856 |
4 |
0 |
|u https://ebookcentral.uam.elogim.com/lib/uam-ebooks/detail.action?docID=5649345
|z Texto completo
|
| 938 |
|
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|a ProQuest Ebook Central
|b EBLB
|n EBL5649345
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| 938 |
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|a EBSCOhost
|b EBSC
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|a YBP Library Services
|b YANK
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