| Description |
1 online resource |
| Contents |
1. World supply of food and the role of dairy protein / Mike Boland and Jeremy Hill -- 2. Milk proteins : an overview / D.A. Goulding, P.F. Fox and J.A. O'Mahony -- 3. The comparative genomics of monotremes, marsupials, and pinnipeds : models to examine functions of milk proteins / Julie Sharp, Christophe Lefèvre and Kevin R. Nicholas -- 4. Defining the origin and function of bovine milk proteins through genomics : the biological implications of manipulation and modification / Sarah Berry, Paul Sheehy, Russell Snell, et al. -- 5. Posttranslational modifications of caseins / Etske Bijl, John W. Holland and Mike Boland -- 6. Casein micelle structure and stability / David S. Horne -- 7. Structure and stability of whey proteins / Patrick J.B. Edwards and Geoffrey B. Jameson -- 8. Effect of nonthermal processing on milk protein interactions and functionality / Pranav K. Singh and Thom Huppertz -- 9. The whey proteins in milk : thermal denaturation, physical interactions, and effects on the functional properties of milk / Skelte G. Anema -- 10. The effect of UHT processing and storage on milk proteins / Hilton C. Deeth -- 11. Effects of drying and storage on milk proteins / Alan Baldwin, Kerianne Higgs, Pierre Schuck, et al. -- 12. Interactions and functionality of milk proteins in food emulsions / Harjinder Singh and Aiqian Ye; 13. Milk protein-polysaccharide interactions / Kelvin K.T. Goh, Anges Teo, Harjinder Singh, et al. -- 14. Interaction between milk proteins and micronutrients / Thérèse Considine, John Flanagan, Ashling Ellis, et al. -- 15. Model food systems and protein functionality / W. James Harper, Sheelagh A. Hewitt and Lee M. Huffman -- 16. Milk protein gels / John A. Lucey -- 17. Milk proteins : a rich source of bioactives for developing functional foods / Paul J. Moughan -- 18. Milk proteins and human health / Sally D. Poppitt -- 19. Structural changes to milk protein products during gastrointestinal digestion / Aiqian Ye, Debashree Roy and Harjinder Singh -- 20. Milk proteins : digestion and absorption in the gastrointestinal tract / Didier Dupont and Daniel Tomé -- 21. Milk proteins : the future / Mike Boland |
| Summary |
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 |
| Bibliography |
Includes bibliographical references and index |
| Notes |
Online resource; title from digital title page (viewed on June 01, 2020) |
| Subject |
Milk proteins.
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Milk Proteins
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Milk proteins
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| Form |
Electronic book
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| Author |
Boland, Mike, 1950- editor.
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Singh, Harjinder, 1957- editor.
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| ISBN |
9780128152522 |
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0128152524 |
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