Advanced Dairy Chemistry Proteins, Parts A&B

Name: Advanced Dairy Chemistry Proteins, Parts A&B
Availability: InStock
ISBN: 9780306472718

ISBN-10: 0306472716

ISBN-13: 9780306472718

Edition: 3rd 2003 (Revised)

Authors: Patrick F. Fox, Paul L. H. McSweeney

List price: $299.00

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Description:

Advanced Dairy Chemistry-1. Proteins addresses the most commercially important constituents of milk in terms of their roles in nutrition and as functional components in foods. This third edition, which is the work of dairy scientists and other experts from around the world, provides detailed scientific information on all aspects of milk proteins.An extensively revised Table of Contents includes more chapter-level headings to make the material more accessible and highlights a number of key topics, such as methods for resolving and identifying proteins, biologically and physiologically active proteins, molecular genetics and functional milk proteins-all of which have assumed increased…

Book details

List price: $299.00
Edition: 3rd
Copyright year: 2003
Publisher: Springer
Publication date: 2/28/2003
Binding: Hardcover
Pages: 1349
Size: 6.50" wide x 9.00" long x 3.75" tall
Weight: 5.698
Language: English




Milk proteins: general and historical aspects




Quantitation of proteins in milk and milk products




Chemitry of the caseins




Higher order structure of the caseins: a paradox?




Casein micelle structure, functions and interactions




Non-bovine caseins: qualitative variability and molecular diversity




beta-Lactoglobulin




alpha-Lactalbumin




Immunoglobins in mammary secretions




Lactoferrin




Indigenous enzymes in milk




Lipases in milk




Indigenous proteinases in milk




Indigenous phosphatases in milk




Indigenous nucleases in milk




Lactoperoxidase




Other enzymes




Nutritional aspects of milk proteins




Allergenicity of milk proteins




Milk protein hydrolysates and bioactive peptides




Biosynthesis of milk proteins




Genetic polymorphism of milk proteins




Genetic engineering of milk proteins




Enzymatic coagulation of milk




Hand-induced coagulation of milk




Protein stability in sterilised milk and milk products




Ethanol stability




Acid coagulation of milk




Manufacture and properties of milk powders




Ice cream




Role of protein in cheese and cheese products




Functional milk proteins: production and utilization




Interfacial, emulsifying and foaming properties of milk




Thermal denaturation, aggregation and gelation of whey proteins




Protein hydration and viscosity of dairy fluids