Advanced Dairy Chemistry Volume 1A: Proteins: Basic Aspects, 4th Edition /

• Συγγραφή απο Οργανισμό/Αρχή: SpringerLink (Online service)
• Άλλοι συγγραφείς: McSweeney, Paul L. H. (Επιμελητής έκδοσης), Fox, Patrick F. (Επιμελητής έκδοσης)
• Μορφή: Ηλεκτρονική πηγή Ηλ. βιβλίο
• Γλώσσα: English
• Έκδοση: Boston, MA : Springer US : Imprint: Springer, 2013.
• Έκδοση: 4th ed. 2013.
• Θέματα: Chemistry.; Food > Biotechnology.; Proteins.; Microbiology.; Food Science.; Protein Science.

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...

Πίνακας περιεχομένων:

• 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.