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Biochemistry of milk products /
Biochemistry of milk products documents advances in the field and focuses on the two most active areas of research areas, which are starter cultures and enzymes for use in cheese and other foods, and factors influencing the functional properties of milk. The book covers the current thinking and rese...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Cambridge, England :
Woodhead Publishing Limited,
2007.
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| Colección: | Woodhead Publishing in food science, technology, and nutrition.
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| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 001 | SCIDIR_ocn874155081 | ||
| 003 | OCoLC | ||
| 005 | 20231120111539.0 | ||
| 006 | m o d | ||
| 007 | cr cn||||||||| | ||
| 008 | 140206r20072005enka ob 001 0 eng d | ||
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| 019 | |a 871225295 |a 907229119 | ||
| 020 | |a 9780857093066 |q (electronic bk.) | ||
| 020 | |a 0857093061 |q (electronic bk.) | ||
| 020 | |z 9781855737754 | ||
| 020 | |z 1855737752 | ||
| 035 | |a (OCoLC)874155081 |z (OCoLC)871225295 |z (OCoLC)907229119 | ||
| 050 | 4 | |a SF250.5 |b .B563 2007eb | |
| 072 | 7 | |a SCI |x 008000 |2 bisacsh | |
| 082 | 0 | 4 | |a 574.19296 |2 23 |
| 245 | 0 | 0 | |a Biochemistry of milk products / |c edited by A.T. Andrews, J. Varley. |
| 264 | 1 | |a Cambridge, England : |b Woodhead Publishing Limited, |c 2007. | |
| 264 | 4 | |c �2005 | |
| 300 | |a 1 online resource (192 pages) : |b illustrations | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 1 | |a Woodhead Publishing Series in Food Science, Technology and Nutrition | |
| 500 | |a "The proceedings of a symposium organised by the Food Chemistry Group, RSC Industrial Division, held on 14 December 1993 at Reading University"--Title page verso | ||
| 504 | |a Includes bibliographical references at the end of each chapters and index. | ||
| 588 | 0 | |a Online resource; title from PDF title page (ebrary, viewed February 6, 2014). | |
| 520 | |a Biochemistry of milk products documents advances in the field and focuses on the two most active areas of research areas, which are starter cultures and enzymes for use in cheese and other foods, and factors influencing the functional properties of milk. The book covers the current thinking and research on the roles of proteinases and peptidases in the milk clotting process and in texture and flavour development during maturation of product. It also covers the protein engineering of enzymes and molecular biological manipulation of microorganisms, including the use of protein engineering to clarify the molecular basis of functional behavior and to manipulate protein properties in a defined and planned way. Biochemistry of milk products provides important reading for research workers, lecturers, graduates and final year undergraduates with interest in the practical applications of molecular biology, enzymology, and protein chemistry, not just in improving the quality and performance of dairy foods and ingredients but also in a much wider context. | ||
| 505 | 8 | |a 2 MATERIALS AND METHODS3 RESULTS AND DISCUSSION; 4 CONCLUSIONS; ACKNOWLEDGEMENTS; REFERENCES; Chapter 11. Debittering of [alpha]-Casein Hydrolysates by a Fungal Peptidase; 1 SUMMARY; 2 INTRODUCTION; 3 MATERIALS AND METHODS; 4 RESULTS AND DISCUSSION; 5 CONCLUSIONS; 6 REFERENCES; Chapter 12. The Effect of Thermisation on the Thermal Denaturation of y- Glutamyltranspeptidase in Milk and Milk Products; 1 INTRODUCTION; 2 MATERIALS & METHODS; 3 RESULTS AND DISCUSSION; REFERENCES; Chapter 13. Keeping Quality of Pasteurised and High Pasteurised Milk; Introduction; Experimental Coaditions. | |
| 505 | 0 | |a Front Cover; Biochemistry of Milk Products; Copyright Page; Preface; Table of Contents; Chapter 1. Proteolysis in Cheese during Ripening; 1. INTRODUCTION; 2. CHEESE RIPENING AGENTS AND THEIR CONTRIBUTION TO PROTEOLYSIS; 3. SPECIACITY OF THE PRINCIPAL PROTEINASES AND PEPTIDASES IN CHEESE; 4. PROTEOLYSIS IN CHEDDAR CHEESE; 5. DEATH AND LYSIS OF LACTOCOCCUS IN CHEDDAR CHEESE; 6. SIGNIFICANCE OF NON-STARTER LACTIC ACID BACTERIA (NSLAB) IN CHEDDAR CHEESE; 7. CONCLUSIONS; 8. ACKNOWLEDGEMENTS; 9. REFERENCES; Chapter 2. Manipulation of Proteolysis in Lactococcus Lactis; 1 INTRODUCTION. | |
| 505 | 8 | |a 2 THE PROTEOL YTIC SYSTEM3 THE GENES; 4 THE GENETIC TOOLS; 5 MANIPULATION OF PROTEOLYSIS BY L. LACTIS; REFERENCES; Chapter 3. New Starter Cultures for Cheese Ripening; Introduction; Starter cultures; New starters from new science; Conclusion; Bibliography; Chapter 4. Engineering Pivotal Proteins for Lactococcal Proteolysis; 1 INTRODUCTION; 2 ESSENTIAL FEATURES OF THE L. LACTIS PROTEOLYTIC SYSTEM; 3 STRUCTURE AND MODELLING OF THE L. LACTIS SK11 PROTEINASE; 4. ENGINEERING THE SK11 PROTEINASE; 4 ENGINEERING OF AMINOPEPTIDASE N; 5. CONCLUDING REMARKS; ACKNOWLEDGEMENTS; REFERENCES. | |
| 505 | 8 | |a Chapter 5. Protein Engineering and Preliminary X-Ray Analysis of CHY155-165RHI Loop Exchange Mutant1 INTRODUCTION; 2 PROTEIN ENGINEERING; 3 CONCLUSION; Chapter 6. Peptidases from Lactococci and Secondary Proteolysis of Milk Proteins; 1. INTRODUCTION; 2. PRIMARY HYDROLYSIS OF MILK PROTEINS; 3. SECONDARY HYDROLYSIS; 4. LACTOCOCCAL PEPTIDASES; 5. CURRENT POSITION ON PEPTIDASES; 6. FUTURE AREAS OF RESEARCH; 7. CONCLUSIONS; REFERENCES; Chapter 7. Functional Milk Protein Products; 1 INTRODUCTION; PRODUCTION OF CASEINS AND CASEINATES; CO-PRECIPITATE PRODUCTION. | |
| 505 | 8 | |a PRODUCTION OF MILK PROTEIN CONCENTRATESGENETICALLY ENGINEERED MILK PROTEINS; Bibliography; Chapter 8. Protein Engineering Studies of �-Lactoglobulin; I INTRODUCTION; 2 BACKGROUND; 3 THE STRUCTURE �-LACTOGLOBULIN; 4 CLONING AND EXPRESSION; 5 BINDING STUDIBS; 6 THE SULPHYDRYL GROUP; 8 CONCLUSIONS; 9 ACKNOWLEDGEMENTS; 10 REFERENCES; Chapter 9. Functional Properties of Chhana Whey Products; 1 INTRODUCTION; 2 MATERIALS; 3 METHODS; 4 RESULTS; 5 CONCLUSIONS; 6 REFERENCES; Chapter 10. Thermal Aggregation of Whey Protein Concentrates under Fluid Shear Conditions; 1 INTRODUCTION. | |
| 650 | 0 | |a Dairy products |x Composition |v Congresses. | |
| 650 | 0 | |a Biochemistry |v Congresses. | |
| 650 | 0 | |a Dairy products |x Composition. | |
| 650 | 6 | |a Produits laitiers |0 (CaQQLa)201-0005319 |x Composition |0 (CaQQLa)201-0377581 |v Congr�es. |0 (CaQQLa)201-0378219 | |
| 650 | 6 | |a Biochimie |0 (CaQQLa)201-0001077 |v Congr�es. |0 (CaQQLa)201-0378219 | |
| 650 | 6 | |a Produits laitiers |0 (CaQQLa)201-0005319 |x Composition. |0 (CaQQLa)201-0377581 | |
| 650 | 7 | |a SCIENCE |x Life Sciences |x Biology. |2 bisacsh | |
| 650 | 7 | |a Biochemistry. |2 fast |0 (OCoLC)fst00831961 | |
| 650 | 7 | |a Dairy products |x Composition. |2 fast |0 (OCoLC)fst00886961 | |
| 655 | 7 | |a Conference papers and proceedings. |2 fast |0 (OCoLC)fst01423772 | |
| 655 | 7 | |a Conference papers and proceedings. |2 lcgft | |
| 655 | 7 | |a Actes de congr�es. |2 rvmgf |0 (CaQQLa)RVMGF-000001049 | |
| 700 | 1 | |a Andrews, A. T. | |
| 700 | 1 | |a Varley, J. | |
| 776 | 0 | 8 | |i Print version: |t Biochemistry of milk products. |d Cambridge, England : Woodhead Publishing Limited, 2007, �2005 |h viii, 181 pages |z 9781855737754 |
| 830 | 0 | |a Woodhead Publishing in food science, technology, and nutrition. | |
| 856 | 4 | 0 | |u https://sciencedirect.uam.elogim.com/science/book/9781855737754 |z Texto completo |