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Titre :	Milk proteins : from expression to food Ajouter au panier
Auteur(s) :	Harjinder Singh, Éditeur scientifique Mike Boland, Éditeur scientifique Abby Thompson, Éditeur scientifique
Type de document :	Livre
Sujets :	LACTOSERUM ; ACIDE AMINE ; POLYHOLOSIDE ; PROTEINE DU LAIT ; CASEINE ; DIGESTION ; SANTE ; ANALYSE ORGANOLEPTIQUE ; HAUTE PRESSION ; SECHAGE ; EMULSION ; GEL ; POUDRE ; LAIT ; LACTOGLOBULINE ; LACTALBUMINE ; LACTOFERRINE ; TRAITEMENT THERMIQUE ; SECHAGE PAR DISPERSION ; LAIT DESHYDRATE ; STOCKAGE ; OXYDATION ; LIPIDE ; PROPRIETE RHEOLOGIQUE ; ALIMENT FONCTIONNEL ; DIABETE ; OBESITE
Résumé :	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 nutrit[...] 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.
Editeur(s) :	San Diego : Academic Press
Date de publication :	2014
Mention d'édition :	2e éd.
Collection :	Food science and technology, international series
Format :	1 vol. (XVI-606 p.) / ill. en noir et en coul., couv. ill. en coul. / 24 cm
Note(s) :	Bibliogr. Index. Annexes
Table des matières :	Chapter 1 - The World supply of proteins with a focus on dairy proteins. Srikanta Chatterjee, Arnab Sarkar, Mike J. Boland Chapter 2 Milk: An Overview. J.A. O'Mahony, P.F. Fox Chapter 3 The Comparative Genomics of Tammar Wallaby and Cape Fur Seal Lactation Models to Examine Function of Milk Proteins. Julie A. Sharp, Ashalyn Watt, Swathi Bisana, Vengama Modepalli, Stephen Wanyonyi, Amit Kumar, Joly Kwek, Rod Collins, Christophe Lefevre, Kevin R. Nicho[...] Chapter 1 - The World supply of proteins with a focus on dairy proteins. Srikanta Chatterjee, Arnab Sarkar, Mike J. Boland Chapter 2 Milk: An Overview. J.A. O'Mahony, P.F. Fox Chapter 3 The Comparative Genomics of Tammar Wallaby and Cape Fur Seal Lactation Models to Examine Function of Milk Proteins. Julie A. Sharp, Ashalyn Watt, Swathi Bisana, Vengama Modepalli, Stephen Wanyonyi, Amit Kumar, Joly Kwek, Rod Collins, Christophe Lefevre, Kevin R. Nicholas Chapter 4 Significance, Origin and Function of Bovine Milk Proteins: The Biological Implications of Manipulation or Modification. S.D. Berry, P.A. Sheehy, P. Williamson, J.A. Sharp, K. Menzies, C. Lefevre, M. Digby, K.R. Nicholas, P.C. Wynn, R.G. Snell Chapter 5 Post Translational Modifications of Caseins. John W. Holland, Mike J. Boland Chapter 6 Casein Micelle Structure and Stability. David S. Horne Chapter 7 Structure and Stability of Whey Proteins. Patrick J.B. Edwards, Geoffrey B. Jameson Chapter 8 Effects of High-Pressure Processing on Structure and Interactions of Milk Proteins. Hasmuhk A Patel, Thom Huppertz Chapter 9 The Whey Proteins in Milk: Thermal Denaturation, Physical Interactions and Effects on the Functional Properties of Milk. Skelte G. Anema Chapter 10 Effect of Drying on Milk Proteins. Pierre Schuck Chapter 11 Changes in Milk Proteins During Storage of Dry Powders. Kerianne Higgs, Mike J. Boland Chapter 12 Interactions and Functionality of Milk Proteins in Food Emulsions. Harjinder Singh, Aiqian Ye Chapter 13 Milk Protein-Polysaccharide Interactions. Kelvin K. T. Goh, Anwesha Sarkar, Harjinder Singh Chapter 14 Interactions between Milk Proteins and Micronutrients. Thérèse Considine, John Flanagan, Simon M. Loveday Chapter 15 Model Food Systems and Protein Functionality. W. James Harper Chapter 16 Sensory Properties of Dairy Proteins. M.A. Drake, R.E. Miracle, J.M. Wright Chapter 17 Milk Protein Gels. John A. Lucey Chapter 18 Milk Proteins: A Cornucopia for Developing Functional Foods. Paul J. Moughan Chapter 19 Milk Proteins and Human Health. Robin A. McGregor, Sally D. Poppitt Chapter 20 Milk Proteins: digestion and absorption in the Gastrointestinal Tract. Didier Dupont, Daniel Tome Chapter 21 Milk Proteins: The Future. Mike J. Boland
Langue(s) :	Anglais
Identifiant :	978-0-12-405171-3
Lien vers la notice :	https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=182232

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