Milk proteins : from expression to food /

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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...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Boland, Mike, 1950- (Editor ), Singh, Harjinder, 1957- (Editor )
Formato: Electrónico eBook
Idioma:Inglés
Publicado: London ; San Diego, CA : Academic Press, [2020]
Edición:Third edition.
Temas:
Milk proteins.
Milk Proteins
Prot�eines du lait.
Milk proteins
Acceso en línea:Texto completo
Tabla de Contenidos:
  • 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.

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