Milk Proteins V2
DOWNLOAD
READ ONLINE
Download Milk Proteins V2 PDF/ePub or read online books in Mobi eBooks. Click Download or Read Online button to get Milk Proteins V2 book now. This website allows unlimited access to, at the time of writing, more than 1.5 million titles, including hundreds of thousands of titles in various foreign languages. If the content not found or just blank you must refresh this page
Milk Proteins V2
DOWNLOAD
READ ONLINE
Author : Hugh McKenzie
language : en
Publisher: Elsevier
Release Date : 2012-12-02
Milk Proteins V2 written by Hugh McKenzie and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-02 with Science categories.
Milk Proteins: Chemistry and Molecular Biology, Volume II provides an extensive and detailed discussion on individual milk proteins. This volume focuses on caseins, which constitute the major group of milk proteins, and provides an understanding of the formation and structure of casein micelles. The topics discussed include the formation and structure of casein micelles; isolation, properties, and zone electrophoresis of whole casein; casein and its attack by rennin (chymosin); biochemistry of prorennin (prochymosin) and rennin (chymosin); minor milk proteins and enzymes; milk protein research and milk technology; and milk proteins in prospect. This book is a good reference for students majoring in protein chemistry, as well as protein chemists and biochemists conducting research on milk proteins.
Milk Proteins
DOWNLOAD
READ ONLINE
Author : Hugh A. McKenzie
language : en
Publisher:
Release Date : 1970
Milk Proteins written by Hugh A. McKenzie and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1970 with Science categories.
Advanced Dairy Chemistry Volume 2
DOWNLOAD
READ ONLINE
Author : Paul L. H. McSweeney
language : en
Publisher: Springer Nature
Release Date : 2020-12-08
Advanced Dairy Chemistry Volume 2 written by Paul L. H. McSweeney and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-12-08 with Technology & Engineering categories.
The Advanced Dairy Chemistry series was first published in four volumes in the 1980s (under the title Developments in Dairy Chemistry) and revised in three volumes in the 1990s and 2000s. The series is the leading reference on dairy chemistry, providing in-depth coverage of milk proteins, lipids, lactose, water and minor constituents. Advanced Dairy Chemistry Volume 2: Lipids, Fourth Edition, is unique in the literature on milk lipids, a broad field that encompasses a diverse range of topics, including synthesis of fatty acids and acylglycerols, compounds associated with the milk fat fraction, analytical aspects, behavior of lipids during processing and their effect on product characteristics, product defects arising from lipolysis and oxidation of lipids, as well as nutritional significance of milk lipids. In the years since the publication of the third edition there have been significant developments in milk lipids and these are reflected in changes to this volume. Most topics included in the third edition are retained in the current edition, which has been updated; in some cases, new authors have given their perspective on certain topics. Chapters on nutritional significance of dairy lipids have been considerably revised. This authoritative work summarizes current knowledge on milk lipids and suggests areas for further work. It will be very valuable to dairy scientists, chemists and others working in dairy research or in the dairy industry.
Milk Proteins V1
DOWNLOAD
READ ONLINE
Author : Hugh McKenzie
language : en
Publisher: Elsevier
Release Date : 2012-12-02
Milk Proteins V1 written by Hugh McKenzie and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-02 with Science categories.
Milk Proteins: Chemistry and Molecular Biology, Volume I discusses the structure of evolution and biological function of milk proteins and enzymes. The milk proteins arise from a specific mammalian adaptation, and their study is important in its own right. However, the properties of milk proteins are such that their study has attained considerable importance in protein chemistry. In order to have a proper appreciation of the properties of milk proteins, this volume provides a general perspective and strategy for their study. This book is divided into three parts. Part A focuses on the historical survey of milk proteins, its comparative examination and characterization, and study of its immunological and allergenic reactions. Parts B and C discuss the basis of chemical and physical approaches most appropriate to the investigation of milk proteins. This publication is recommended to protein chemists and biochemists working in other areas. It will also serve as a good reference for advanced undergraduate and graduate students of milk protein chemistry.
Milk Proteins
DOWNLOAD
READ ONLINE
Author : Isabel Gigli
language : en
Publisher: BoD – Books on Demand
Release Date : 2016-09-07
Milk Proteins written by Isabel Gigli and has been published by BoD – Books on Demand this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-09-07 with Science categories.
Milk proteins have nutritional value and extraordinary biological properties. Research over the last decades has provided new insight into the structure and the function of milk bioactive peptides. Some of these peptides are delivered directly into milk, and some are encrypted in major proteins such as caseins and lactoglobulins. These peptides have antimicrobial functions modulating the gut microflora. Even when milk is undisputedly the first food for mammals, milk proteins sometimes can be a health threat, either because of allergic reaction or because of toxicity. In this regard, in vitro studies showed donkey's casein and major whey proteins to be more digestible than cows' for human consumption. In this book, readers will find updated research on the major milk proteins' structure, bioactive peptides, milk protein allergy, therapeutic strategies, and chemical markers that can be used to detect cow milk intolerance in infants. This book provides the most current scientific information on milk proteins, from structure to biological properties. It will be of great benefit for those interested in milk production, milk chemistry, and human health.
Advanced Dairy Chemistry Volume 1 Proteins Parts A B
DOWNLOAD
READ ONLINE
Author : Patrick F. Fox
language : en
Publisher: Springer
Release Date : 2013-09-24
Advanced Dairy Chemistry Volume 1 Proteins Parts A B written by Patrick F. Fox and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-09-24 with Technology & Engineering categories.
Advanced Dairy Chemistry-l: Proteins is the first volume of the third edition of the series on advanced topics in Dairy Chemistry, which started in 1982 with the publication of Developments in Dairy Chemistry. This series of volume~ is intended to be a coordinated and authoritative treatise on Dairy Chemistry. In the decade since the second edition of this volume was published (1992), there have been considerable advances in the study of milk proteins, which are reflected in changes to this book. All topics included in the second edition are retained in the current edition, which has been updated and considerably expanded from 18 to 29 chapters. Owing to its size, the book is divided into two parts; Part A (Chapters 1-11) describes the more basic aspects of milk proteins while Part B (Chapters 12-29) reviews the more applied aspects. Chapter 1, a new chapter, presents an overview of the milk protein system, especially from an historical viewpoint. Chapters 2-5, 7-9, 15, and 16 are revisions of chapters in the second edition and cover analytical aspects, chemical and physiochemical properties, biosynthesis and genetic polymorphism of the principal milk proteins. Non-bovine caseins are reviewed in Chapter 6.
Developments In Dairy Chemistry Functional Milk Proteins
DOWNLOAD
READ ONLINE
Author : P. F. Fox
language : en
Publisher: Elsevier Science & Technology
Release Date : 1982
Developments In Dairy Chemistry Functional Milk Proteins written by P. F. Fox and has been published by Elsevier Science & Technology this book supported file pdf, txt, epub, kindle and other format this book has been release on 1982 with Dairy products categories.
Advanced Dairy Chemistry
DOWNLOAD
READ ONLINE
Author : Paul L. H. McSweeney
language : en
Publisher: Springer Science & Business Media
Release Date : 2013-01-09
Advanced Dairy Chemistry written by Paul L. H. McSweeney and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-01-09 with Technology & Engineering categories.
Professor Fox’s multi-volume Advanced Dairy Chemistry set was first published in four volumes in the early 1980s. A second edition came out in the early 1990s, and an updated third edition was published a decade later. The set is the leading major reference on dairy chemistry, providing in-depth coverage of milk proteins, lipids, and lactose. The editors propose beginning the revision cycle again, with a revised first volume on proteins, to be divided and published separately as Volume 1A - Proteins: Basics Aspects, and Volume 1B – Applied Aspects. Fox and his co-editor, Paul McSweeney, have created an extensively revised the Table of Contents for Volume 1A, which details the novel and updated chapters to be included in this upcoming fourth edition. New contributors include highly regarded dairy scientists and scholars from around the world.
Developments In Dairy Chemistry 2
DOWNLOAD
READ ONLINE
Author : P. F. Fox
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
Developments In Dairy Chemistry 2 written by P. F. Fox and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-06 with Science categories.
Many of the desirable flavour and textural attributes of dairy products are due to their lipid components; consequently, milk lipids have, tradi tionally, been highly valued, in fact to the exclusion of other milk components in many cases. Today, milk is a major source of dietary lipids in western diets and although consumption of milk fat in the form of butter has declined in some countries, this has been offset in many cases by increasing consumption of cheese and fermented liquid dairy products. This text on milk lipids is the second in a series entitled Developments in Dairy Chemistry, the first being devoted to milk proteins. The series is produced as a co-ordinated treatise on dairy chemistry with the objective of providing an authoritative reference source for lecturers, researchers and advanced students. The biosynthesis, chemical, physical and nutritional properties of milk lipids have been reviewed in eight chapters by world experts. However, space does not permit consideration of the more product-related aspects of milk lipids which play major functional roles in several dairy products, especially cheese, dehydrated milks and butter.
Milk Proteins
DOWNLOAD
READ ONLINE
Author : Abby Thompson
language : en
Publisher: Academic Press
Release Date : 2009-02-07
Milk Proteins written by Abby Thompson and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-02-07 with Technology & Engineering categories.
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