Találati lista | Debreceni Egyetem Egyetemi és Nemzeti Könyvtár

Cím:

Milk proteins : from expression to food / edited by Harjinder Singh, Mike Boland, Abby Thompson, Riddet Institute, Massey University, Palmerston North, New Zealand.

Kiadás:

2nd edition

Megjelenés:

Amsterdam : Elsevier : Academic Press, [2014]

Terjedelem:

xvi, 606 pages : illustrations (some color) ; 25 cm

Megjegyzések:

1., The world supply of food and the role of dairy protein (p. 1-18.) /rSrikanta Chatterhee, Arnab Sarkar, Mike J. Boland. 2., Milk : an overview (p. 19-73.) / J.A. O'Mahony, P.F. Fox. 3., The comparative genomics of monotremes, marsupials, and pinnipeds: models to examine the functions of mile proteins (p. 75-112.) / Julie A. Sharp et al. 4., Significance, origin, and function of bovine milk proteins: the biological implications of manipulation or modification (p. 113-140.) / S.D. Berry et al. 5., Post-translational modifications of caseins (p. 141-168.) / John W. Holland, Mike J. Boland. 6., Casein micelle structure and stability (p. 169-200.) / David S. Horne. 7., Structure and stability of whey proteins (p. 201-242.) / Patrick J.B Edwards, Geoffrey B. Jameson. 8., Effects of high-pressure processing on structure and interactions of milk proteins (p. 243-267.) / Hasmukh A. Patel, Thom Huppertz. 9., The whey proteins in milk: thermal denaturation, physical interactions, and effects on the functional properties of milk (p. 269-318.) / Skelte G. Anema. 10., Effects of drying on milk proteins (p. 319-342.) / Pierre Schuck. 11., Changes in milk proteins during storage of dry powders (p. 343-357.) / Kerianne Higgs, Mike J. Boland. 12., Interactions and functionality of milk proteins in food emulsions (p. 359-386.) / Harjinder Singh, Aiqian Ye. 13., Milk protein-polysaccharide interactions (p. 387-419.) / Kelvin K.T. Goh, Anwesha Sarkar, Harjinder Singh. 14., Interactions between milk proteins and micronutrients (p. 421-449.) / Thérèse Considine, John Flanagan, Simon M. Loveday. 15., Model food systems and protein functionality (p. 451-472.) / W. James Harper. 16., Sensory properties of dairy proteins (p. 473-492.) / M.A. Drake, R.E. Miracle, J.M. Wright. 17., Milk protein gels (p. 493-523.) / John A. Lucey. 18., Milk proteins: a cornucopia for developing functional foods. (p. 525-539.) / Paul J. Moughan. 19., Milk proteins and human health (p. 541-555.) / Robin A. McGregor, Sally D. Poppitt. 20., Milk proteins: digestion and absorption in the gastrointestinal tract. (p. 557-569.) / Didier DuPont, Daniel Tome. 21., Milk proteins: the future (p. 571-583.) / Mike J. Boland
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.

Sorozati cím:

(Food science and technology international series)

ETO jelzet:

547.962.3 637.1(082)

LC jelzet:

SF251

ISBN:

9780128100448

Tárgyszavak:

Tejfehérjék
Tej az emberi táplálkozásban
Milk proteins.
Milk in human nutrition.

Egyéb nevek:

Singh, Harjinder, (1957-)
Boland, Mike, (1950-)
Thompson, Abby.
Food science and technology international series

Borító:

Kedvencek között:


	Lelőhely	Téma	Egyéb tematikus jelzet	Jelzet	Évszám	Kötet	Státusz	Előjegyz.	Mellékletek
	DEENK Böszörményi úti Campus Könyvtára Olvasóterem			637.1(082) M70			Helyben használható	0	0