Milk Proteins : From Expression to Food (Food Science and Technology) （2ND）

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Milk Proteins : From Expression to Food (Food Science and Technology) （2ND）

Boland, Mike (EDT)/ Singh, Harjinder (EDT)/ Thompson, Abby (EDT)

ウェブストア価格 ¥31,468（本体¥28,608）
Academic Press Inc（2016/08発売）
外貨定価 US$ 150.00
ポイント 286pt

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製本 Paperback:紙装版/ペーパーバック版／ページ数 622 p.
言語 ENG
商品コード 9780128100448
DDC分類 637.1

Full Description

Understanding of the interactions of milk proteins in complex food systems continues to progress, resulting in specialized milk-protein based applications in functional foods, and in protein ingredients for specific health applications. Milk Proteins is the first and only presentation of the entire dairy food chain - from the source to the nutritional aspects affecting the consumer.

With focus on the molecular structures and interactions of milk proteins in various processing methods, Milk Proteins presents a comprehensive overview of the biology and chemistry of milk, as well as featuring the latest science and developments. Significant insight into the use of milk proteins from an industry viewpoint provides valuable application-based information. Those working with food and nutritional research and product development will find this book useful.

1. World supply of food and the role of dairy protein2. Milk: An overview3. The comparative genomics of monotremes, marsupials and pinnipeds: Models to examine function of milk proteins4. Significance, origin and function of bovine milk proteins: The biological implications of manipulation or modification5. Post-translational modifications of caseins6. Casein micelle structure and stability7. Structure and stability of whey proteins8. Effects of high pressure processing on structure and interactions of milk proteins9. The whey proteins in milk: Thermal denaturation, physical interactions and effects on the functional properties of milk10. Effects of drying on milk proteins11. Changes in milk proteins during storage of dry powders12. Interactions and functionality of milk proteins in food emulsions13. Milk protein-polysaccharide interactions14. Interactions between milk proteins and micronutrients15. Model food systems and protein functionality16. Sensory properties of dairy proteins17. Milk protein gels18. Milk proteins: A cornucopia for developing functional foods19. Milk proteins and human health20. Milk proteins: Digestion and absorption in the gastrointestinal tract21. Milk proteins: Consumer demand and future trends