"In all, the 2 volumes of Advanced Dairy Chemistry 1 - Proteins contain a total of 29 chapters written by leading academics in the field of dairy protein chemistry. It comprehensively covers virtually all aspects of dairy protein chemistry and is extremely well referenced, including many publications relating to developments within the field during the last 12 years. It is highly recommended for academics, students and those involved in industrial R&D, particularly Foods." (International Journal of Food Science & Technology, 40:5, 2005) "... [reflects the] advances in the field of dairy proteins with a well balanced sequence of topics, from the molecular, nutritional and analytical aspects of protein chemistry to the more practical aspects of dairy proteins as ingredients and in dairy products. ... Advanced Dairy Chemistry is a valuable resource for researchers who wish to update themselves on current achievements in these fields." (Trends in Food Science & Technology, 15:5, 2004) "The books provide a valuable reference resource for researchers, extensive study material for students, necessary background for industrial technologists and a wealth of knowledge for anyone interested in milk proteins and dairy science." (Journal of Dairy Research, 70:1, 2003)Reseña del editor:
"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.
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