Advanced Dairy Chemistry

Book Advanced Dairy Chemistry Cover

Read or download book entitled Advanced Dairy Chemistry written by Paul L. H. McSweeney and published by Springer in PDF, EPUB and Kindle Format. Click Get This Book button to download or read online books. Join over 650.000 happy Readers and READ as many books as you like. We cannot guarantee that Advanced Dairy Chemistry book is available in the library.

  • Publisher : Springer
  • Release : 30 October 2015
  • ISBN : 9781493928002
  • Page : 498 pages
  • Rating : 4.5/5 from 103 voters

Download Advanced Dairy Chemistry in PDF, Epub and Kindle

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.

GET THIS BOOK

Advanced Dairy Chemistry

Advanced Dairy Chemistry
  • Author : Paul L. H. McSweeney,James A. O'Mahony
  • Publisher : Springer
  • Release Date : 2015-10-30
  • ISBN : 9781493928002
GET THIS BOOKAdvanced Dairy Chemistry

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

Milk Proteins - From Structure to Biological Properties and Health Aspects

Milk Proteins - From Structure to Biological Properties and Health Aspects
  • Author : Anonim
  • Publisher : Unknown
  • Release Date : 2016
  • ISBN : 9535154516
GET THIS BOOKMilk Proteins - From Structure to Biological Properties and Health Aspects

Milk Proteins

Milk Proteins
  • Author : Mike Boland,Harjinder Singh,Abby Thompson
  • Publisher : Academic Press
  • Release Date : 2014-07-08
  • ISBN : 9780124051751
GET THIS BOOKMilk Proteins

Understanding of the interactions of milk proteins in complex food systems continues to progress, resulting in specialized milk-protein based applications in functional foods, and in protein ingredients for specific health applications. Milk Proteins is the first and only presentation of the entire dairy food chain – from the source to the nutritional aspects affecting the consumer. With focus on the molecular structures and interactions of milk proteins in various processing methods, Milk Proteins presents a comprehensive overview of the biology and

Bioactive Peptides in Milk Protein Hydrolysates

Bioactive Peptides in Milk Protein Hydrolysates
  • Author : Paz Etcheverry
  • Publisher : Unknown
  • Release Date : 1998
  • ISBN : OCLC:41462814
GET THIS BOOKBioactive Peptides in Milk Protein Hydrolysates

Protein Hydrolysates in Biotechnology

Protein Hydrolysates in Biotechnology
  • Author : Vijai K. Pasupuleti,Arnold L. Demain
  • Publisher : Springer Science & Business Media
  • Release Date : 2010-08-28
  • ISBN : 9781402066740
GET THIS BOOKProtein Hydrolysates in Biotechnology

Protein hydrolysates, otherwise commonly known as peptones or peptides, are used in a wide variety of products in fermentation and biotechnology industries. The term “peptone” was first introduced in 1880 by Nagelli for growing bacterial cultures. However, later it was discovered that peptones derived from the partial digestion of proteins would furnish organic nitrogen in readily available form. Ever since, p- tones, which are commonly known as protein hydrolysates, have been used not only for growth of microbial cultures, but also

Use of Milk Proteins and Milk Protein Hydrolysates to Improve Acid Production and Flavor of Soymilk-based Yogurt

Use of Milk Proteins and Milk Protein Hydrolysates to Improve Acid Production and Flavor of Soymilk-based Yogurt
  • Author : Linda Ankenman Granata
  • Publisher : Unknown
  • Release Date : 1995
  • ISBN : OCLC:32462823
GET THIS BOOKUse of Milk Proteins and Milk Protein Hydrolysates to Improve Acid Production and Flavor of Soymilk-based Yogurt

Development of Protective Food Matrices for Milk Protein Hydrolysates

Development of Protective Food Matrices for Milk Protein Hydrolysates
  • Author : Luke Douglas
  • Publisher : Unknown
  • Release Date : 2019
  • ISBN : OCLC:1292659017
GET THIS BOOKDevelopment of Protective Food Matrices for Milk Protein Hydrolysates

Bioactive Food Peptides in Health and Disease

Bioactive Food Peptides in Health and Disease
  • Author : Blanca Hernández-Ledesma,Chia-Chien Hsieh
  • Publisher : BoD – Books on Demand
  • Release Date : 2013-01-30
  • ISBN : 9789535109648
GET THIS BOOKBioactive Food Peptides in Health and Disease

"Bioactive Food Peptides in Health and Disease" highlights recent developments on bioactive food peptides for the promotion of human health and the prevention/management of chronic diseases. The book provides a comprehensive revision of bioactive peptides obtained from both animal and plant food sources. Aspects related to their bioactivity, mechanism of action, and bioavailability are extensively described along the different chapters. Also, the chapters describe the impact of bioactive peptides on the physiological absorption, regulation and disease prevention. The book

The Production of Milk Protein Hydrolysates from the Protease Digestion of Purified As1- and B-caseins

The Production of Milk Protein Hydrolysates from the Protease Digestion of Purified As1- and B-caseins
  • Author : Orla Mulcahy
  • Publisher : Unknown
  • Release Date : 1996
  • ISBN : OCLC:795299190
GET THIS BOOKThe Production of Milk Protein Hydrolysates from the Protease Digestion of Purified As1- and B-caseins

Enzymes in Food Technology

Enzymes in Food Technology
  • Author : Robert J. Whitehurst,Barry A. Law
  • Publisher : Wiley-Blackwell
  • Release Date : 2002
  • ISBN : 184127223X
GET THIS BOOKEnzymes in Food Technology

The second edition of this successful book highlights the widespread use of enzymes in food processing improvement and innovation, explaining how they bring advantages. The properties of different enzymes are linked to the physical and biochemical events that they influence in food materials and products, while these in turn are related to the key organoleptic, sensory and shelf life qualities of foods. Fully updated to reflect advances made in the field over recent years, the book also contains five new

Enzymes in Industry

Enzymes in Industry
  • Author : Wolfgang Aehle
  • Publisher : John Wiley & Sons
  • Release Date : 2008-01-08
  • ISBN : 9783527617104
GET THIS BOOKEnzymes in Industry

Leading experts from all over the world present an overview of the use of enzymes in industry for: - the production of bulk products, such as glucose, or fructose - food processing and food analysis - laundry and automatic dishwashing detergents - the textile, pulp and paper and animal feed industries - clinical diagnosis and therapy - genetic engineering. The book also covers identification methods of new enzymes and the optimization of known ones, as well as the regulatory aspects

Bioactive Components in Milk and Dairy Products

Bioactive Components in Milk and Dairy Products
  • Author : Young W. Park
  • Publisher : John Wiley & Sons
  • Release Date : 2009-06-29
  • ISBN : 9780813819822
GET THIS BOOKBioactive Components in Milk and Dairy Products

Although bioactive compounds in milk and dairy products have been extensively studied during the last few decades – especially in human and bovine milks and some dairy products – very few publications on this topic are available, especially in other dairy species’ milk and their processed dairy products. Also, little is available in the areas of bioactive and nutraceutical compounds in bovine and human milks, while books on other mammalian species are non-existent. Bioactive Components in Milk and Dairy Products extensively covers

Amino Acids and Proteins for the Athlete: The Anabolic Edge, Second Edition

Amino Acids and Proteins for the Athlete: The Anabolic Edge, Second Edition
  • Author : Mauro G. Di Pasquale
  • Publisher : CRC Press
  • Release Date : 2007-11-30
  • ISBN : 9781420043815
GET THIS BOOKAmino Acids and Proteins for the Athlete: The Anabolic Edge, Second Edition

Extensively updated with all chapters rewritten and double the information and references, Amino Acids and Proteins for the Athlete: The Anabolic Edge, Second Edition reflects the nearly exponential increase in data and knowledge in the past few years regarding the use of amino acids and proteins to enhance athletic performance. This groundbreaking book is written by physician Mauro Di Pasquale, two-time Pan American, two-time North American, and eight-time Canadian Powerlifting Champion. Dr. Di Pasquale served as an advisor to the

Milk Protein

Milk Protein
  • Author : Walter Hurley
  • Publisher : BoD – Books on Demand
  • Release Date : 2012-09-12
  • ISBN : 9789535107439
GET THIS BOOKMilk Protein

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

Physical Chemistry of Foods

Physical Chemistry of Foods
  • Author : Pieter Walstra
  • Publisher : CRC Press
  • Release Date : 2002-10-08
  • ISBN : 9780824743260
GET THIS BOOKPhysical Chemistry of Foods

Exploring the structure and physical and chemical properties of solutions, dispersions, soft solids, fats, and cellular systems, Physical Chemistry of Foods describes the physiochemical principles of the reactions and conversions that occur during the manufacture, handling, and storage of foods. Coverage progresses from aspects of thermodynamics, bonds and interaction forces, and reaction kinetics, to transport phenomena, polymers, colloidal interactions, nucleation, glass transitions and freezing, and soft solids. This comprehensive volume effectively clarifies the physicochemical processes encountered in food product development.