Milk Proteins (eBook, ePUB)

From Expression to Food
Redaktion: Boland, Mike; Thompson, Abby; Singh, Harjinder

• Format: ePub

Produktbeschreibung

In recent years, there has been a great deal of progress in the understanding and management of milk proteins across the production chain. Milk Proteins takes a uniquely comprehensive look at those developments and presents them in a one-source overview. By providing a brief overview of each topic area, and then describing the most important recent advances therein, the "field-to-table" approach of this book provides specialists with new and directly relevant information in their own areas, along with information from complementary research fields, allowing them to contextualize their work within the larger pictures. At the same time it provides generalists with a complete overview and offers insights into topics for more in-depth reading. Covering areas that are receiving attention from people of many fields -- genomics, functional foods -- and including the latest research and developments in milk-protein phenomenon and interactions, this book will be an ideal resource for professionals and students alike. - A fresh look at recent developments across the entire production chain -- from animal genetics to nutritional and nutrigenomic needs of the customer - Up-to-date information from internationally-recognised authors from both academic and commercial resources

---

Dieser Download kann aus rechtlichen Gründen nur mit Rechnungsadresse in A, B, BG, CY, CZ, D, DK, EW, E, FIN, F, GR, HR, H, IRL, I, LT, L, LR, M, NL, PL, P, R, S, SLO, SK ausgeliefert werden.

Produktdetails

• Verlag: Elsevier Science & Techn.
• Seitenzahl: 552
• Erscheinungstermin: 7. Februar 2009
• Englisch
• ISBN-13: 9780080920689
• Artikelnr.: 38121377

Autorenporträt

Mike Boland joined the Riddet Institute in 2006 after 15 years in the dairy industry, first with the New Zealand Dairy Research Institute and then with Fonterra. During this time he headed a group involved in protein research and was General Manager for strategic research. He was also Global Program Leader for the New Zealand Dairy Board's Milk Characteristics program. Extensive liaison with high profile overseas researchers in the UK, USA and Germany enabled Dr Boland to bring the very best of those collaborations to his New Zealand work resulting in excellence in commercial processes and innovation for New Zealand. Dr Boland has published about 80 papers and 6 patents.

Inhaltsangabe

Ch 1-Milk-An OverviewCh 2-The Comparative Genomics of Tammar Wallaby and Cape Fur Seal Lactation: Models to Examine Function of Milk ProteinsCh 3-Significance, Origin and Function of Bovine Milk Proteins: The Biological Implications of Manipulation or ModificationCh 4-Post Translational Modifications of CaseinsCh 5-Casein Micelle Structure and StabilityCh 6-Structure and Stability of Whey ProteinsCh 7-High Pressure-induced Interactions Involving Whey ProteinsCh 8-The Whey Proteins in Milk: Thermal Denaturation, Physical Interactions and Functional Properties of MilkCh 9-Effect of Drying on Milk ProteinsCh 10-Changes in Milk Proteins During Storage of Dry PowdersCh 11-Interactions and Functionality of Milk Proteins in Food EmulsionsCh 12-Milk Protein-Polysaccharide InteractionsCh 13-Interactions between Milk Proteins and MicronutrientsCh 14-Model Food Systems and Protein FunctionalityCh 15-Sensory Aspects of Dairy ProteinsCh 16-Milk Protein GelsCh 17-Nutritional and Functional Aspects of Dairy ProteinsCh 18-Milk Proteins: The Future