Milk proteins: from expression to food [libro electrónico] / edited by: Abby Thompson, Mike Boland and Harjinder Singh

Incluye bibliografía e índice: páginas 513-532

Contributors.. Preface.. Chapter 1 - Milk: an overview.. Chapter 2 - The comparative genomics of tammar wallaby and Cape fur seal lactation models to examine function of milk proteins.. Chapter 3 - Significance, origin and function of bovine milk proteins: the biological implications of manipulation or modification.. Chapter 4 - Post-translational modifications of caseins.. Chapter 5 - Casein micelle structure and stability.. Chapter 6 - Structure and stability of whey proteins.. Chapter 7 - High-pressure-induced interactions involving whey proteins.. Chapter 8 - The whey proteins in milk: thermal denaturation, physical interactions and effects on the functional properties of milk.. Chapter 9 - Effects of drying on milk proteins.. Chapter 10 - Changes in milk proteins during storage of dry powders.. Chapter 11 - Interactions and functionality of milk proteins in food emulsions.. Chapter 12 - Milk protein-polysaccharide interactions.. Chapter 13 - Interaction between milk proteins and micronutrients.. Chapter 14 - Model food systems and protein functionality.. Chapter 15 - Sensory properties of dairy proteins.. Chapter 16 - Milk protein gels.. Chapter 17 - Milk proteins: a cornucopia for developing functional foods.. Chapter 18 - Milk proteins: the future.. Index

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In recent years, there has been a great deal of progress in the understanding and management of milk proteins across the production chain. This book 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. eng

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