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Full Description
Casein: Structural Properties, Uses, Health Benefits and Nutraceutical Applications investigates casein properties, uses, and applications in food and non-food products in addition to exploring its health benefits and uses in manufacturing, such as in cheese products. Sections include in-depth discussions on the future scope, challenges, and market trends of this protein. This book is an excellent reference for food scientists, dairy researchers, pharmaceutical scientists, students and researchers studying related fields.
Contents
1. Casein: Types, Applications and Gastric Digestion
2. Post translational modifications of Milk Casein
3. Chemistry and properties of the Casein
4. Structure of Casein Micelle
5. Isolation, fractionation and enrichment of casein fractions: conventional, emerging and lab techniques
6. Current concepts of casein and casein micelle structure, dynamics and interactions
7. Beta casein: Type A1 and A2 milk
8. Processed induced changes in casein during the manufacture of milk and dairy products
9. Casein as ingredients: its production and application
10. Analytical techniques for casein and its fractions
11. Microscopic methods for analysis of casein micelles and its aggregates in milk and milk products
12. Casein polymorphism and implications in cheesemaking
13. Casein from goat milk: polymorphisms and their potential effects on health, nutraceutical and processing properties
14. Use of casein in the manufacture of processed cheese
15. Caseins in Equid's Milk: the Hard Cheesemaking Process with Milk Produced by Non-Ruminants Herbivores
16. Nutraceutical properties of caseins
17. Casein use for pharmaceutical applications
18. Casein-derived bioactive peptides
19. Antimicrobial activities of casein
20. Phosphopeptides of casein: potential nutraceuticals
21. Casein : Allergenicity and molecular Properties
22. The non-food applications of casein
