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Advanced Dairy Chemistry Volume 1B Proteins: Applied Aspects / edited by Paul L. H. McSweeney, James A. O'Mahony.

McSweeney, Paul L. H. (redaktör/utgivare)
O'Mahony, James A. (redaktör/utgivare)
SpringerLink (Online service) 
ISBN 9781493928002
4th ed. 2016.
Publicerad: New York, NY : Springer New York : 2016
Engelska online resource (xvi, 498 pages)
  • E-bok
Innehållsförteckning Sammanfattning Ämnesord
Stäng  
  • Manufacture and Properties of Dairy Powders / Alan L. Kelly, Patrick F. Fox -- Functional Milk Proteins Production and Utilization: Casein-Based Ingredients / Alistair Carr, Matt Golding -- Functional Milk Proteins: Production and Utilization : Whey-Based Ingredients / Nidhi Bansal, Bhesh Bhandari -- Rehydration and Solubility Characteristics of High-Protein Dairy Powders / S. V. Crowley, A. L. Kelly, P. Schuck, R. Jeantet, J. A. O’Mahony -- Emulsions and Foams Stabilised by Milk Proteins / Anwesha Sarkar, Harjinder Singh -- Heat-Induced Denaturation, Aggregation and Gelation of Whey Proteins / André Brodkorb, Thomas Croguennec, Said Bouhallab, Joseph J. Kehoe -- Heat Stability of Milk / Thom Huppertz -- Sensory Properties of Milk Protein Ingredients / T. J. Smith, R. E. Campbell, M. A. Drake -- Ethanol Stability and Milk Composition / David S. Horne -- Protein Stability in Sterilised Milk and Milk Products / Hilton Deeth, Mike Lewis -- Enzymatic Coagulation of Milk / M. Corredig, E. Salvatore -- Acid Coagulation of Milk / John A. Lucey -- Milk Proteins in Ice Cream / H. Douglas Goff -- Protein in Cheese and Cheese Products: Structure-Function Relationships / Timothy P. Guinee -- Milk Protein Hydrolysates and Bioactive Peptides / A. B. Nongonierma, M. B. O’Keeffe, R. J. FitzGerald. 
  • 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. 

Ämnesord

Milk proteins  (LCSH)
Chemistry  (LCSH)
Microbiology  (LCSH)
Proteins  (LCSH)
Dairy products  -- Composition (LCSH)
Food  -- Biotechnology (LCSH)
Chemistry 
Food Science 
Protein Science 
Applied Microbiology 

Klassifikation

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