Milk Proteins Chemistry And Biology

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Milk Proteins V2

Author : Hugh McKenzie
Publisher : Elsevier
ISBN 13 : 0323145779
Total Pages : 567 pages
Book Rating : 4.3/5 (231 download)

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Book Synopsis Milk Proteins V2 by : Hugh McKenzie

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.

Milk Proteins V1

Author : Hugh McKenzie
Publisher : Elsevier
ISBN 13 : 0323146643
Total Pages : 540 pages
Book Rating : 4.3/5 (231 download)

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Book Synopsis Milk Proteins V1 by : Hugh McKenzie

Download or read book Milk Proteins V1 written by Hugh McKenzie and published by Elsevier. This book was released on 2012-12-02 with total page 540 pages. Available in PDF, EPUB and Kindle. Book excerpt: Milk Proteins: Chemistry and Molecular Biology, Volume I discusses the structure of evolution and biological function of milk proteins and enzymes. The milk proteins arise from a specific mammalian adaptation, and their study is important in its own right. However, the properties of milk proteins are such that their study has attained considerable importance in protein chemistry. In order to have a proper appreciation of the properties of milk proteins, this volume provides a general perspective and strategy for their study. This book is divided into three parts. Part A focuses on the historical survey of milk proteins, its comparative examination and characterization, and study of its immunological and allergenic reactions. Parts B and C discuss the basis of chemical and physical approaches most appropriate to the investigation of milk proteins. This publication is recommended to protein chemists and biochemists working in other areas. It will also serve as a good reference for advanced undergraduate and graduate students of milk protein chemistry.

Milk Proteins: Chemistry and Biology

Author : Kinley Crews
Publisher :
ISBN 13 : 9781639893560
Total Pages : 0 pages
Book Rating : 4.8/5 (935 download)

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Book Synopsis Milk Proteins: Chemistry and Biology by : Kinley Crews

Download or read book Milk Proteins: Chemistry and Biology written by Kinley Crews and published by . This book was released on 2022-09-20 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Proteins are chains of amino acids and molecules which are connected by peptide bonds. Proteins that are found in milk and associated dairy products are called milk proteins. Milk contains all the nine essential amino acids required by the human body. It is synthesized in the mammary gland of animals. The total milk protein content and amino acid composition varies with the animal. Milk proteins are broadly defined into two categories based on their chemical composition and physical properties. The casein group contains phosphorous while the serum proteins do not contain phosphorous. The casein proteins are not sensitive to heat but high temperature can cause denaturation in serum proteins. This book includes some of the vital pieces of work being conducted across the world, on various topics related to milk proteins. It aims to shed light on some of the unexplored aspects of the chemistry and biology of milk proteins and the recent researches in this field. Researchers and students in this field will be assisted by this book.

Applied Food Protein Chemistry

Author : Zeynep Ustunol
Publisher : John Wiley & Sons
ISBN 13 : 111994449X
Total Pages : 526 pages
Book Rating : 4.1/5 (199 download)

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Book Synopsis Applied Food Protein Chemistry by : Zeynep Ustunol

Download or read book Applied Food Protein Chemistry written by Zeynep Ustunol and published by John Wiley & Sons. This book was released on 2014-12-31 with total page 526 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food proteins are of great interest, not only because of their nutritional importance and their functionality in foods, but also for their detrimental effects. Although proteins from milk, meats (including fish and poultry), eggs, cereals, legumes, and oilseeds have been the traditional sources of protein in the human diet, potentially any proteins from a biological source could serve as a food protein. The primary role of protein in the diet is to provide the building materials for the synthesis of muscle and other tissues, and they play a critical role in many biological processes. They are also responsible for food texture, color, and flavor. Today, food proteins are extracted, modified, and incorporated into processed foods to impart specific functional properties. They can also have adverse effects in the diet: proteins, such as walnuts, pecans, almonds, and cashews, soybean, wheat, milk, egg, crustacean, and fish proteins can be powerful allergens for some people. Applied Food Protein Chemistry is an applied reference which reviews the properties of food proteins and provides in-depth information on important plant and animal proteins consumed around the world. The book is grouped into three sections: (1) overview of food proteins, (2) plant proteins, and (3) animal proteins. Each chapter discusses world production, distribution, utilization, physicochemical properties, and the functional properties of each protein, as well as its food applications. The authors for each of the chapters are carefully selected experts in the field. This book will be a valuable reference tool for those who work on food proteins. It will also be an important text on applied food protein chemistry for upper-level students and graduate students of food science programs.

Milk Proteins: Chemistry and Biology

Author : Crews, Kinley
Publisher :
ISBN 13 :
Total Pages : 0 pages
Book Rating : 4.:/5 (133 download)

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Book Synopsis Milk Proteins: Chemistry and Biology by : Crews, Kinley

Download or read book Milk Proteins: Chemistry and Biology written by Crews, Kinley and published by . This book was released on 1970 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Milk Proteins

Author : Isabel Gigli
Publisher : BoD – Books on Demand
ISBN 13 : 9535125362
Total Pages : 298 pages
Book Rating : 4.5/5 (351 download)

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Book Synopsis Milk Proteins by : Isabel Gigli

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.

Milk Proteins

Author : Hugh A. McKenzie
Publisher :
ISBN 13 :
Total Pages : 552 pages
Book Rating : 4.3/5 (91 download)

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Book Synopsis Milk Proteins by : Hugh A. McKenzie

Download or read book Milk Proteins written by Hugh A. McKenzie and published by . This book was released on 1970 with total page 552 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Dairy Chemistry and Biochemistry

Author : P. F. Fox
Publisher : Springer
ISBN 13 : 3319148923
Total Pages : 598 pages
Book Rating : 4.3/5 (191 download)

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Book Synopsis Dairy Chemistry and Biochemistry by : P. F. Fox

Download or read book Dairy Chemistry and Biochemistry written by P. F. Fox and published by Springer. This book was released on 2015-06-19 with total page 598 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is the most comprehensive introductory text on the chemistry and biochemistry of milk. It provides a comprehensive description of the principal constituents of milk (water, lipids, proteins, lactose, salts, vitamins, indigenous enzymes) and of the chemical aspects of cheese and fermented milks and of various dairy processing operations. It also covers heat-induced changes in milk, the use of exogenous enzymes in dairy processing, principal physical properties of milk, bioactive compounds in milk and comparison of milk of different species. This book is designed to meet the needs of senior students and dairy scientists in general.

Milk Protein

Author : Walter Hurley
Publisher : BoD – Books on Demand
ISBN 13 : 9535107437
Total Pages : 356 pages
Book Rating : 4.5/5 (351 download)

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Book Synopsis Milk Protein by : Walter Hurley

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.

Milk Proteins

Author : Mike Boland
Publisher : Academic Press
ISBN 13 : 0128152524
Total Pages : 764 pages
Book Rating : 4.1/5 (281 download)

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Book Synopsis Milk Proteins by : Mike Boland

Download or read book Milk Proteins written by Mike Boland and published by Academic Press. This book was released on 2019-11-20 with total page 764 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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. Presents a comprehensive overview of the biology, processing, chemistry and nutrition of milk proteins Features the latest science and developments Explores the use of milk proteins from industry viewpoints Features internationally recognized editors and authors who bring academic and industrial insights to this important topic

Developments in Dairy Chemistry: Functional milk proteins

Author : P. F. Fox
Publisher : Elsevier Science & Technology
ISBN 13 :
Total Pages : 408 pages
Book Rating : 4.E/5 ( download)

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Book Synopsis Developments in Dairy Chemistry: Functional milk proteins by : P. F. Fox

Download or read book Developments in Dairy Chemistry: Functional milk proteins written by P. F. Fox and published by Elsevier Science & Technology. This book was released on 1982 with total page 408 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Advanced Dairy Chemistry: Volume 1: Proteins, Parts A&B

Author : Patrick F. Fox
Publisher : Springer
ISBN 13 : 1441986022
Total Pages : 1356 pages
Book Rating : 4.4/5 (419 download)

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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.

Advanced Dairy Chemistry: Volume 1: Proteins, Parts A&B

Author : P. F. Fox
Publisher : Springer Science & Business Media
ISBN 13 : 9780306472718
Total Pages : 656 pages
Book Rating : 4.4/5 (727 download)

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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.

Advanced Dairy Chemistry

Author : Paul L. H. McSweeney
Publisher : Springer Science & Business Media
ISBN 13 : 0387848657
Total Pages : 794 pages
Book Rating : 4.3/5 (878 download)

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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 2009-04-20 with total page 794 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Advanced Dairy Chemistry series was first published in four volumes in the 1980s (under the title Developments in Dairy Chemistry) and revised in three volumes in the 1990s. The series is the leading reference source on dairy chemistry, providing in-depth coverage of milk proteins, lipids, lactose, water and minor constituents. Advanced Dairy Chemistry Volume 3: Lactose, Water, Salts, and Minor Constituents, Third Edition, reviews the extensive literature on lactose and its significance in milk products. This volume also reviews the literature on milk salts, vitamins, milk flavors and off-flavors and the behaviour of water in dairy products. Most topics covered in the second edition are retained in the current edition, which has been updated and expanded considerably. New chapters cover chemically and enzymatically prepared derivatives of lactose and oligosaccharides indigenous to milk. P.L.H. McSweeney Ph.D. is Associate Professor of Food Chemistry and P.F. Fox Ph.D., D.Sc. is Professor Emeritus of Food Chemistry at University College, Cork, Ireland.

Biochemistry of Milk Products

Author : A T Andrews
Publisher : Elsevier
ISBN 13 : 0857093061
Total Pages : 193 pages
Book Rating : 4.8/5 (57 download)

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Book Synopsis Biochemistry of Milk Products by : A T Andrews

Download or read book Biochemistry of Milk Products written by A T Andrews and published by Elsevier. This book was released on 1994-09-01 with total page 193 pages. Available in PDF, EPUB and Kindle. Book excerpt: Biochemistry of milk products documents advances in the field and focuses on the two most active areas of research areas, which are starter cultures and enzymes for use in cheese and other foods, and factors influencing the functional properties of milk. The book covers the current thinking and research on the roles of proteinases and peptidases in the milk clotting process and in texture and flavour development during maturation of product. It also covers the protein engineering of enzymes and molecular biological manipulation of microorganisms, including the use of protein engineering to clarify the molecular basis of functional behavior and to manipulate protein properties in a defined and planned way. Biochemistry of milk products provides important reading for research workers, lecturers, graduates and final year undergraduates with interest in the practical applications of molecular biology, enzymology, and protein chemistry, not just in improving the quality and performance of dairy foods and ingredients but also in a much wider context.

Advanced Dairy Chemistry

Author : Paul L. H. McSweeney
Publisher : Springer
ISBN 13 : 1493928007
Total Pages : 508 pages
Book Rating : 4.4/5 (939 download)

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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. This book was released on 2015-10-30 with total page 508 pages. Available in PDF, EPUB and Kindle. Book excerpt: The chemistry and physico-chemical properties of milk proteins are perhaps the largest and most rapidly evolving major areas in dairy chemistry. Advanced Dairy Chemistry-1B: Proteins: Applied Aspects covers the applied, technologically-focused chemical aspects of dairy proteins, the most commercially valuable constituents of milk. This fourth edition contains most chapters in the third edition on applied aspects of dairy proteins. The original chapter on production and utilization of functional milk proteins has been split into two new chapters focusing on casein- and whey-based ingredients separately by new authors. The chapters on denaturation, aggregation and gelation of whey proteins (Chapter 6), heat stability of milk (Chapter 7) and protein stability in sterilised milk (Chapter 10) have been revised and expanded considerably by new authors and new chapters have been included on rehydration properties of dairy protein powders (Chapter 4) and sensory properties of dairy protein ingredients (Chapter 8). This authoritative work describes current knowledge on the applied and technologically-focused chemistry and physico-chemical aspects of milk proteins and will be very valuable to dairy scientists, chemists, technologists and others working in dairy research or in the dairy industry.

Advanced Dairy Chemistry

Author : Paul L. H. McSweeney
Publisher : Springer Science & Business Media
ISBN 13 : 1461447143
Total Pages : 558 pages
Book Rating : 4.4/5 (614 download)

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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.