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Editor(s) :

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Release Date: 02 Jul 2014

Imprint: Academic Press

Print Book ISBN : 9780124051713

Pages: 622

Dimensions: 235 X 191

Key Features

• 20% new chapter content - full revision throughout
• New chapters address: role of milk proteins in human health; aspects of digestion and absorption of milk proteins in the GIT; consumer demand and future trends in milk proteins; and world supply of proteins with a focus on dairy proteins
• Internationally recognized authors and editors bring academic and industrial insights to this important topic

Description

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 chemistry of milk, as well as featuring the latest science and developments. Significant insight into the use of milk proteins from an industry viewpoint provides valuable application-based information. Those working with food and nutritional research and product development will find this book useful.


Table of Contents

Chapter 1 - NEW!

World supply of proteins with a focus on dairy proteins

Milk: An Overview

The Comparative Genomics of Tammar Wallaby and Cape Fur Seal Lactation Models to Examine Function of Milk Proteins

Significance, Origin and Function of Bovine Milk Proteins: The Biological Implications of Manipulation or Modification

Post Translational Modifications of Caseins

Casein Micelle Structure and Stability

Structure and Stability of Whey Proteins

High Pressure-induced Interactions Involving Whey Proteins

The Whey Proteins in Milk: Thermal Denaturation, Physical Interactions and Effects on the Functional Properties of Milk

Effect of Drying on Milk Proteins

Changes in Milk Proteins During Storage of Dry Powders

Interactions and Functionality of Milk Proteins in Food Emulsions

Milk Protein-Polysaccharide Interactions

Interactions between Milk Proteins and Micronutrients

Model Food Systems and Protein Functionality

Sensory Properties of Dairy Proteins

Milk Protein Gels

Milk Proteins: A Cornucopia for Developing Functional Foods

Milk Proteins and Human Health

Milk Proteins: digestion and absorption


Author Information
Mike Boland
Affiliations and Expertise
Riddet Institute, Massey University, Palmerston North, New Zealand