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Advanced dairy chemistry [Elektronisk resurs] Volume 1A Proteins: basic aspects, 4th Edition / edited by Paul L. H. McSweeney, Patrick F. Fox.

McSweeney, Paul L. H. (författare)
Fox, Patrick F. (författare)
SpringerLink (Online service) 
ISBN 9781461447146
4th ed. 2013.
Publicerad: Boston, MA : Springer US : 2013
Engelska XVII, 548 p. 113 illus., 40 illus. in color.
  • E-bok
Innehållsförteckning Sammanfattning Ämnesord
Stäng  
  • 1. Origin and evolution of the major constituents of milk -- 2. Milk Proteins: Introduction and historical aspects -- 3. Quantitation of proteins in milk and milk products -- 4. Chemstry of Caseins -- 5. Higher order structures of the caseins: a paradox -- 6. Casein micelle structure, functions and interactions -- 7. b-Lactoglobulin -- 8. a-Lactalbumin -- 9. Immunoglobulins in mammary secretions -- 10. Lactoferrin -- 11. Minor proteins, Including Growth Factors -- 12. Indigenous enzymes of milk -- 13. Interspecies comparison of milk proteins -- 14. Genetics and Biosynthesis of milk proteins -- 15. Genetic polymorphism of milk proteins -- 16. Nutritional Quality of milk proteins -- Index.
  • The chemistry and physico-chemical properties of milk proteins is perhaps the largest and most rapidly evolving major area in dairy chemistry.  Advanced Dairy Chemistry-1A; Proteins: Basic Aspects covers the fundamental chemistry of dairy proteins, the most commercially valuable constituents of milk.  This fourth edition includes all chapters in the third edition on basic aspects of dairy proteins which have been revised and expanded.  The chapters on the chemistry of the caseins (Chapter 4), genetic polymorphism (Chapter 15) and nutritional aspects of milk proteins (Chapter 16) have been revised by new authors and new chapters have been included on the evolution of the mammary gland (Chapter 1) and on minor proteins and growth factors in milk (Chapter 11).This authoritative work describes current knowledge on the basic chemistry and physico-chemical aspects of milk proteins and will be very valuable to dairy scientists, chemists, and others working in dairy research or in the dairy industry. 

Ämnesord

Chemistry.  (LCSH)
Food science.  (LCSH)
Biochemistry.  (LCSH)
Microbiology.  (LCSH)
Chemistry. 
Food Science. 
Protein Science. 
Microbiology. 

Klassifikation

TP248.65.F66 (LCC)
TEC012000 (ämneskategori)
641.3 (DDC)
664 (DDC)
Qca (kssb/8 (machine generated))
Pmbb (kssb/8 (machine generated))
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