Advanced Dairy Chemistry Volume 1B: Proteins: Applied Aspects /

• Συγγραφή απο Οργανισμό/Αρχή: SpringerLink (Online service)
• Άλλοι συγγραφείς: McSweeney, Paul L. H. (Επιμελητής έκδοσης), O'Mahony, James A. (Επιμελητής έκδοσης)
• Μορφή: Ηλεκτρονική πηγή Ηλ. βιβλίο
• Γλώσσα: English
• Έκδοση: New York, NY : Springer New York : Imprint: Springer, 2016.
• Έκδοση: 4th ed. 2016.
• Θέματα: Chemistry.; Microbiology.; Food > Biotechnology.; Proteins.; Food Science.; Protein Science.; Applied Microbiology.

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 commerciall...

Πίνακας περιεχομένων:

• Preface
• 1. Manufacture and properties of dairy powders
• 2. Functional milk proteins production and utilization: casein-based ingredients
• 3. Functional Milk Proteins: Production and Utilization. Whey-Based Ingredients
• 4. Rehydration and solubility characteristics of high-protein dairy powders
• 5. Emulsions and foams stabilised by milk proteins
• 6. Heat-induced denaturation, aggregation and gelation of whey proteins
• 7. Heat stability of milk
• 8. Sensory Properties of Milk Protein Ingredients
• 9. Ethanol Stability and Milk Composition
• 10. Protein stability in sterilised milk and milk products
• 11. Enzymatic Coagulation of Milk
• 12. Acid coagulation of milk
• 13. Milk Proteins in Ice Cream
• 14. Protein in cheese and cheese products: structure-function relationships
• 15. Milk protein hydrolysates and bioactive peptides
• Index.