Milk Proteins: From Expression to FoodMike Boland, Harjinder Singh Milk Proteins: From Expression to Food, Third Edition contains contributions from internationally recognized authors from academia and industry. Professionals, academics and graduate students working in any of the dairy-related industries or disciplines will continue to find this updated information valuable to their work. Using a unique "field-to-table" approach, this third edition provides comprehensive coverage of new developments and insights into the entire dairy food chain – from the source, to the nutritional aspects affecting the customer. Containing three new chapters, this new edition continues to present a comprehensive overview of the biology, processing, chemistry, and nutrition of milk proteins and features the latest science and developments. Valuable application-based information is made available through the exploration of the use of milk proteins from industry viewpoints.
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Contents
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The comparative genomics of monotremes marsupials and pinnipeds Models to examine functions of milk proteins | 99 |
Defining the origin and function of bovine milk proteins through genomics The biological implications of mani | 143 |
Posttranslational modifications of caseins | 173 |
Casein micelle structure and stability | 213 |
Structure and stability of whey proteins | 251 |
Effect of nonthermal processing on milk protein interactions and functionality | 293 |
Milk proteinpolysaccharide interactions | 499 |
Interaction between milk proteins and micronutrients | 537 |
Model food systems and protein functionality | 573 |
Milk protein gels | 599 |
Milk proteins A rich source of bioactives for developing functional foods | 633 |
Milk proteins and human health | 651 |
Structural changes to milk protein products during gastrointestinal digestion | 671 |
Milk proteins Digestion and absorption in the gastrointestinal tract | 701 |
The whey proteins in milk Thermal denaturation physical interactions and effects on the functional properti | 325 |
The effect of UHT processing and storage on milk proteins | 385 |
Effects of drying and storage on milk proteins | 423 |
Interactions and functionality of milk proteins in food emulsions | 467 |