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Milk proteins : from expression to food /
Milk Proteins: From Expression to Food, Third Edition contains contributions from internationally recognized authors from academia and industry. Professionals, academics and graduate students working in any of the dairy-related industries or disciplines will continue to find this updated information...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
London ; San Diego, CA :
Academic Press,
[2020]
|
| Edición: | Third edition. |
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
| LEADER | 00000cam a2200000 i 4500 | ||
|---|---|---|---|
| 001 | SCIDIR_on1128825272 | ||
| 003 | OCoLC | ||
| 005 | 20231120010426.0 | ||
| 006 | m o d | ||
| 007 | cr cnu---unuuu | ||
| 008 | 191126s2020 enka ob 001 0 eng d | ||
| 040 | |a YDX |b eng |e rda |e pn |c YDX |d N$T |d OCLCF |d OPELS |d OCLCQ |d YDXIT |d DKU |d OCLCQ |d UX1 |d OCLCO |d K6U |d OCLCQ |d OCLCO | ||
| 019 | |a 1137808543 |a 1155874891 | ||
| 020 | |a 9780128152522 |q (electronic book) | ||
| 020 | |a 0128152524 |q (electronic book) | ||
| 020 | |z 0128152516 | ||
| 020 | |z 9780128152515 | ||
| 035 | |a (OCoLC)1128825272 |z (OCoLC)1137808543 |z (OCoLC)1155874891 | ||
| 050 | 4 | |a SF251 |b .M485 2020 | |
| 082 | 0 | 4 | |a 637.1015726 |2 23 |
| 245 | 0 | 0 | |a Milk proteins : |b from expression to food / |c edited by Mike Boland, Harjinder Singh. |
| 250 | |a Third edition. | ||
| 264 | 1 | |a London ; |a San Diego, CA : |b Academic Press, |c [2020] | |
| 300 | |a 1 online resource | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 504 | |a Includes bibliographical references and index. | ||
| 520 | |a Milk Proteins: From Expression to Food, Third Edition contains contributions from internationally recognized authors from academia and industry. Professionals, academics and graduate students working in any of the dairy-related industries or disciplines will continue to find this updated information valuable to their work. Using a unique "field-to-table" approach, this third edition provides comprehensive coverage of new developments and insights into the entire dairy food chain - from the source, to the nutritional aspects affecting the customer. Containing three new chapters, this new edition continues to present a comprehensive overview of the biology, processing, chemistry, and nutrition of milk proteins and features the latest science and developments. Valuable application-based information is made available through the exploration of the use of milk proteins from industry viewpoints | ||
| 588 | 0 | |a Online resource; title from digital title page (viewed on June 01, 2020). | |
| 505 | 0 | |a 1. World supply of food and the role of dairy protein / Mike Boland and Jeremy Hill -- 2. Milk proteins : an overview / D.A. Goulding, P.F. Fox and J.A. O'Mahony -- 3. The comparative genomics of monotremes, marsupials, and pinnipeds : models to examine functions of milk proteins / Julie Sharp, Christophe Lef�evre and Kevin R. Nicholas -- 4. Defining the origin and function of bovine milk proteins through genomics : the biological implications of manipulation and modification / Sarah Berry, Paul Sheehy, Russell Snell, et al. -- 5. Posttranslational modifications of caseins / Etske Bijl, John W. Holland and Mike Boland -- 6. Casein micelle structure and stability / David S. Horne -- 7. Structure and stability of whey proteins / Patrick J.B. Edwards and Geoffrey B. Jameson -- 8. Effect of nonthermal processing on milk protein interactions and functionality / Pranav K. Singh and Thom Huppertz -- 9. The whey proteins in milk : thermal denaturation, physical interactions, and effects on the functional properties of milk / Skelte G. Anema -- 10. The effect of UHT processing and storage on milk proteins / Hilton C. Deeth -- 11. Effects of drying and storage on milk proteins / Alan Baldwin, Kerianne Higgs, Pierre Schuck, et al. -- 12. Interactions and functionality of milk proteins in food emulsions / Harjinder Singh and Aiqian Ye; 13. Milk protein-polysaccharide interactions / Kelvin K.T. Goh, Anges Teo, Harjinder Singh, et al. -- 14. Interaction between milk proteins and micronutrients / Th�er�ese Considine, John Flanagan, Ashling Ellis, et al. -- 15. Model food systems and protein functionality / W. James Harper, Sheelagh A. Hewitt and Lee M. Huffman -- 16. Milk protein gels / John A. Lucey -- 17. Milk proteins : a rich source of bioactives for developing functional foods / Paul J. Moughan -- 18. Milk proteins and human health / Sally D. Poppitt -- 19. Structural changes to milk protein products during gastrointestinal digestion / Aiqian Ye, Debashree Roy and Harjinder Singh -- 20. Milk proteins : digestion and absorption in the gastrointestinal tract / Didier Dupont and Daniel Tom�e -- 21. Milk proteins : the future / Mike Boland. | |
| 650 | 0 | |a Milk proteins. | |
| 650 | 2 | |a Milk Proteins |0 (DNLM)D008894 | |
| 650 | 6 | |a Prot�eines du lait. |0 (CaQQLa)201-0047825 | |
| 650 | 7 | |a Milk proteins |2 fast |0 (OCoLC)fst01021703 | |
| 700 | 1 | |a Boland, Mike, |d 1950- |e editor. | |
| 700 | 1 | |a Singh, Harjinder, |d 1957- |e editor. | |
| 776 | 0 | 8 | |i Print version: |z 0128152516 |z 9780128152515 |w (OCoLC)1099335869 |
| 856 | 4 | 0 | |u https://sciencedirect.uam.elogim.com/science/book/9780128152515 |z Texto completo |