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Milk proteins : from expression to food /
In recent years, there has been a great deal of progress in the understanding and management of milk proteins across the production chain. This book 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,...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | , , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Amsterdam ; Boston :
Academic Press/Elsevier,
©2009.
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| Colección: | Food science and technology international series.
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| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Ch 1-Milk-An Overview
- The Comparative Genomics of Tammar Wallaby and Cape Fur Seal Lactation: Models to Examine Function of Milk Proteins
- Ch 3-Significance, Origin and Function of Bovine Milk Proteins: The Biological Implications of Manipulation or Modification
- Ch 4-Post Translational Modifications of Caseins
- Ch 5-Casein Micelle Structure and Stability
- ">Ch 6-Structure and Stability of Whey Proteins
- Ch 7-High Pressure-induced Interactions Involving Whey Proteins
- Ch 8-The Whey Proteins in Milk: Thermal Denaturation, Physical Interactions and Functional Properties of Milk
- Ch 9-Effect of Drying on Milk Proteins
- Ch 10-Changes in Milk Proteins During Storage of Dry Powders
- Ch 11-Interactions and Functionality of Milk Proteins in Food Emulsions
- Ch 12-Milk Protein-Polysaccharide Interactions
- Ch 13-Interactions between Milk Proteins and Micronutrients
- Ch 14-Model Food Systems and Protein Functionality
- Ch 15-Sensory Aspects of Dairy Proteins
- Ch 16-Milk Protein Gels
- Ch 17-Nutritional and Functional Aspects of Dairy Proteins
- Ch 18-Milk Proteins: The Future.