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Interactions Between Milk Proteins In Model Systems With Special Reference To The Influence Of Calcium Lactose And Heat
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Book Synopsis Interactions Between Milk Proteins in Model Systems with Special Reference to the Influence of Calcium Lactose and Heat by : Christophoros P. Pappas
Download or read book Interactions Between Milk Proteins in Model Systems with Special Reference to the Influence of Calcium Lactose and Heat written by Christophoros P. Pappas and published by . This book was released on 1979 with total page 450 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Heat-induced Changes in Milk by : P. F. Fox
Download or read book Heat-induced Changes in Milk written by P. F. Fox and published by . This book was released on 1995 with total page 460 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Milk Protein written by Walter Hurley and published by BoD – Books on Demand. This book was released on 2012-09-12 with total page 356 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides insights into a wide range of topics related to milk protein. The chapters of this book will be of significant value to those interested in dairy foods, milk chemistry, cheese production, human health, neonatal development, lactation and mammary gland biology, and milk protein production. These chapters explore a range of topics related to milk protein, including: bioactivities of milk proteins and the peptides generated from those proteins; novel functions ascribed for some milk proteins; how processing of milk can impact milk proteins; allergies associated with consumption of milk; genetic variation of milk proteins; application of genomic technologies to explore expression of proteins during milk synthesis; and production of milk and milk protein as affected by environmental factors.
Book Synopsis Advanced Dairy Chemistry by : Paul L. H. McSweeney
Download or read book Advanced Dairy Chemistry written by Paul L. H. McSweeney and published by Springer Science & Business Media. This book was released on 2013-01-09 with total page 558 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis Heat Induced Interactions Between Casein, Whey Proteins and Lecithins by : Mamdouh El-Bakry
Download or read book Heat Induced Interactions Between Casein, Whey Proteins and Lecithins written by Mamdouh El-Bakry and published by LAP Lambert Academic Publishing. This book was released on 2011-03 with total page 100 pages. Available in PDF, EPUB and Kindle. Book excerpt: Milk proteins consist of casein micelles and whey proteins. Heat treatments cause denaturation of whey proteins. The denatured whey proteins may either form whey protein aggregates or may provoke whey protein coating of the casein micelles. This research focused on the effect of heat on the properties of milk proteins and their heat-induced interactions. This effect was studied in different concentrations of whey proteins and different types and concentrations of lecithins, by using three techniques; Photon Correlation Spectroscopy (PCS), Centrifugal Photosedimentometry or Centrifugal Particle Size Analyser and Differential Scanning Calorimetry (DSC). From the overall results obtained, it was concluded that the heat-induced interaction between casein micelles and whey proteins could be reduced by addition of hydrophilic lecithins, which could be due to the fact that the latter stabilises the unfolded state of the denatured whey proteins and hence minimises its aggregation and interaction with other proteins.
Book Synopsis The Interactions Between Exopolysaccharides Produced by Lactic Acid Cultures and Milk Proteins, and Their Impact on the Texture of Milk Gel by : Zhu Tuan Miao
Download or read book The Interactions Between Exopolysaccharides Produced by Lactic Acid Cultures and Milk Proteins, and Their Impact on the Texture of Milk Gel written by Zhu Tuan Miao and published by . This book was released on 2015 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Studies Related to the Milk Lipase System and Caprine Milk Protein Interactions by : Jerome Francis Wallander
Download or read book Studies Related to the Milk Lipase System and Caprine Milk Protein Interactions written by Jerome Francis Wallander and published by . This book was released on 1968 with total page 176 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Milk Proteins written by C.A. Barth and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 318 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book reviews the state of knowledge and progress of research on food proteins, and in particular, milk proteins. Its basis is the Symposium on Milk Proteins that was held at the Federal Dairy Research Centre in Kiel, FRG, in June, 1988. Scien tists from around the world attended and addressed pure, as well as applied fields of protein research and technology. This book is divided into five sections, each adapted from the symposium's invited lectures, short communications, and poster presentations. New criteria for the "bio logical value" of dietary proteins and their relationships are considered according to: - Milk Proteins and Nitrogen Equilibrium - Milk Proteins and Ligands - Milk Proteins: Structural and Genetic Aspects - Milk Proteins: Technological and Functional Aspects - Milk Proteins and Clinical Nutrition Generally, different dietary proteins are classified according to their "biological value," i.e., their capacity to cause different retention of nitrogen in the body. But we think there are other intriguing leads worth studying that may help to identify which dietary proteins are best recommended for specific dietary situations or clini cal conditions. In addition, we have taken into consideration new fields such as attempts to determine the three-dimensional structure of proteins using two-dimensional NMR spectroscopy, and the application of genetic engineering to the lactating cell. In other words, we are on the way to the transgenic cow with customized milk constituents and composition.
Book Synopsis The Use of Radiolabelled Milk Proteins to Study Thermally-induced Protein Interactions in Milk Systems by : Bongsoo Noh
Download or read book The Use of Radiolabelled Milk Proteins to Study Thermally-induced Protein Interactions in Milk Systems written by Bongsoo Noh and published by . This book was released on 1988 with total page 430 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Milk Proteins V2 written by Hugh McKenzie and published by Elsevier. This book was released on 2012-12-02 with total page 567 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Milk Proteins written by Mike Boland and published by Academic Press. This book was released on 2014-07-08 with total page 623 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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. - 20% new chapter content — full revision throughout - New chapters address: role of milk proteins in human health; aspects of digestion and absorption of milk proteins in the GIT; consumer demand and future trends in milk proteins; and world supply of proteins with a focus on dairy proteins - Internationally recognized authors and editors bring academic and industrial insights to this important topic
Download or read book Milk Proteins written by Isabel Gigli and published by BoD – Books on Demand. This book was released on 2016-09-07 with total page 298 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis Advanced Dairy Chemistry: Volume 1: Proteins, Parts A&B by : Patrick F. Fox
Download or read book Advanced Dairy Chemistry: Volume 1: Proteins, Parts A&B written by Patrick F. Fox and published by Springer. This book was released on 2013-09-24 with total page 1356 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis Heat Stability of Concentrated Milk Systems by : Joseph Dumpler
Download or read book Heat Stability of Concentrated Milk Systems written by Joseph Dumpler and published by Springer. This book was released on 2017-10-25 with total page 227 pages. Available in PDF, EPUB and Kindle. Book excerpt: In his study, Joseph Dumpler proves a strong correlation between the dry matter content of the milk concentrate and the maximum temperature-time combinations for the heat treatment of concentrated skim milk without visible coagulation. The author also states that direct heat treatment is superior to indirect heat treatment for preservation of liquid milk concentrates or decontamination of concentrated milk before spray drying.
Book Synopsis The Effects of Modulating Hydrophobic Interactions in Milk Protein Systems by :
Download or read book The Effects of Modulating Hydrophobic Interactions in Milk Protein Systems written by and published by . This book was released on 2012 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Milk proteins associate with each other via several mechanisms including hydrophobic interactions. The properties of casein networks relies on the nature of these interaction forces (type, strength, number, and lifetime or relaxation behavior) between bonds within the network. Hydrophobic interactions have been included as one of the integral forces in recent models of the casein micelle. This aim of this thesis was to understand the role of hydrophobic interactions in several milk protein systems and how modifying these interactions would affect the formation, strength, and stability of the matrices. A series of salts, which mainly modifies hydrophobic interactions in protein systems by increasing or decreasing the solubility of a protein, was used as a tool to assess the role hydrophobic interactions play within several milk protein networks. Four model milk protein systems were studied: brine-salted cheese, process cheese, rennet milk gels, and protein stabilized foams. Salts were added to the protein systems at low and high concentrations. Chemical, rheological, textural and functional tests were used to assess how intrinsic or extrinsic factors affect the changes in protein-protein interaction strength. At low salt concentrations (0.25 M) electrostatic interactions decrease in milk protein systems. Cheese and gel systems exhibited lower hardness and storage modulus values. Foams demonstrated increased overrun, stability, and yield stress. At high salt concentrations 0.25 M, salt-specific effects were observed (i.e., strengthening or weakening hydrophobic interactions). Strengthening hydrophobic interactions in rennet gels and cheeses resulted in a more dense, brittle, and firmer protein network. Foams were more stable but weaker than the control. Weakening hydrophobic interactions produced softer, more meltable cheeses and prevented gelation. Foams were more voluminous but less stable and weaker. A deeper understanding of the role of hydrophobic interactions in milk protein systems helped to provide information how modulating hydrophobic interactions can influence cheese texture and melt properties, gelation and structure of rennet gels, and stability of protein stabilized foams. This research can lead to the development of milk protein products that employ functional ingredients/methods which alter hydrophobic interactions in proteins as tools to improve texture or functionality.
Book Synopsis Advanced Dairy Chemistry: Volume 1: Proteins, Parts A&B by : P. F. Fox
Download or read book Advanced Dairy Chemistry: Volume 1: Proteins, Parts A&B written by P. F. Fox and published by Springer Science & Business Media. This book was released on 2003 with total page 656 pages. Available in PDF, EPUB and Kindle. Book excerpt: Advanced Dairy Chemistry-1. Proteins addresses the most commercially important constituents of milk in terms of their roles in nutrition and as functional components in foods. This third edition, which is the work of dairy scientists and other experts from around the world, provides detailed scientific information on all aspects of milk proteins.An extensively revised Table of Contents includes more chapter-level headings to make the material more accessible and highlights a number of key topics, such as methods for resolving and identifying proteins, biologically and physiologically active proteins, molecular genetics and functional milk proteins-all of which have assumed increased importance in recent years.All chapters from the second edition have been completely updated and coverage of the biological properties and stability of milk proteins has been enhanced greatly. The book has been expanded from 18 chapters in the second edition to 29 chapters and 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. New topics include an overview of the milk protein system, allergenicity of milk proteins, bioactive peptides, genetic engineering of milk proteins, and certain additional chapters on protein-rich dairy products.This authoritative work summarizes current knowledge on milk proteins and suggests areas for future work.
Book Synopsis Index to Theses Accepted for Higher Degrees by the Universities of Great Britain and Ireland and the Council for National Academic Awards by :
Download or read book Index to Theses Accepted for Higher Degrees by the Universities of Great Britain and Ireland and the Council for National Academic Awards written by and published by . This book was released on 1982 with total page 202 pages. Available in PDF, EPUB and Kindle. Book excerpt:
