"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)From the Publisher:
"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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Descripción Springer, 2003. Estado de conservación: New. Brand New, Unread Copy in Perfect Condition. A+ Customer Service! Summary: 1. Milk proteins: general and historical aspects; P.F. Fox. 2. Quantitation of proteins in milk and milk products; L. Tremblay, M.F. Laporte, J. Leonil, D. Dupont, P. Paquin. 3. Chemitry of the caseins; H.E. Swaisgood. 4. Higher order structure of the caseins: a paradox? H.M. Farrell Jr., E.M. Brown, P.D. Hoagland, E.L. Malin. 5. Casein micelle structure, functions and interactions; C.G. de Kruif, C. Holt. 6. Non-bovine caseins: qualitative variability and molecular diversity; P. Martin, P. Ferranti, C. Leroux, F. Addeo. 7. beta-Lactoglobulin; L. Sawyer. 8. alpha-Lactalbumin; K. Brew. 9. Immunoglobins in mammary secretions; W.L. Hurley. 10. Lactoferrin; B. Lnnerdal. 11.1. Indigenous enzymes in milk; P.F. Fox. 11.2 Lipases in milk; T. Olivecrona, S. Vilar, G. Olivecrona. 11.3 Indigenous proteinases in milk; A.L. Kelly, P.L.H. McSweeney. 11.4. Indigenous phosphatases in milk; S. Ur-Raman, C.M. Fleming, N.Y. Farkye, P.F. Fox. 11.5. Indigenous nucleases in milk; L. Stepaniak, C.M. Fleming, M. Gobbetti, A. Corsetti. 11.6. Lactoperoxidase; K. Pruitt. 11.7. Other enzymes; N.Y. Farkye. 12. Nutritional aspects of milk proteins; L. Hambroeus, B. Lnnerdal. 13. Allergenicity of milk proteins; S. Kaminogawa, M. Totsuka.14. Milk protein hydrolysates and bioactive peptides; R.J. FitzGerald, H. Meisel. 15. Biosynthesis of milk proteins; J.L. Vilotte, C.B.A. Whitelaw, M. Olliver-Bousquet, D.B. Shennan. 16. Genetic polymorphism of milk proteins; K.F. Ng-Kwai-Hang, F. Grosclaude. 17. Genetic engineering of milk proteins; J. Leaver, A.J.R. Law.18. Enzymatic coagulation of milk; D.B. Hyslop. 19. Hand-induced coagulation of milk; J.E. O'Connell, P.F. Fox. 20. Protein stability in sterilised milk and milk products; J.A. Nieuwenhuijsje, M.A.J.S. van Boekel. 21. Ethanol stability; D.S. Horne. 22. Acid coagulation of milk; J.A. Lucey, H. Singh. 23. Manufacture and properties of milk powders; A.L. Kelly, J.E. O'Connell, P.F. Fox. 24. Ice cream; H.D. Goff. 25. Role of protein in cheese and cheese products; T.P. Guinee.26. Functional milk proteins: production and utilization; D.M. Mulvihill, M.P. Ennis. 27. Interfacial, emulsifying and foaming properties of milk; E. Dickinson. 28. Thermal denaturation, aggregation and gelation of whey proteins; H. Singh, P. Havea. 29. Protein hydration and viscosity of dairy fluids; A.J. Carr, C.R. Southward, L.K. Creamer. Nº de ref. de la librería ABE_book_new_0306472716
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Descripción Springer, 2003. Hardcover. Estado de conservación: New. Nº de ref. de la librería P110306472716
Descripción Plenum Pub Corp, 2002. Hardcover. Estado de conservación: Brand New. 3rd edition. 1349 pages. 9.00x6.50x3.75 inches. In Stock. Nº de ref. de la librería __0306472716