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MILK PROTEINS
Milk Proteins
From Expression to Food
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Edited By
Abby Thompson, Dept. of Food Biosciences University of Reading, UK
Mike Boland
Harjinder Singh

Included in series
Food Science and Technology,

Description
In recent years, there has been a great deal of progress in the understanding and management of milk proteins across the production chain. This book takes a uniquely comprehensive look at those developments and presents them in a one-source overview. By providing a brief overview of each topic area, and then describing the most important recent advances therein, the "field-to-table" approach of this book provides specialists with new and directly relevant information in their own areas, along with information from complementary research fields, allowing them to contextualize their work within the larger pictures. At the same time it provides generalists with a complete overview and offers insights into topics for more in-depth reading. Covering areas that are receiving attention from people of many fields -- genomics, functional foods -- and including the latest research and developments in milk-protein phenomenon and interactions, this book will be an ideal resource for professionals and students alike.

Audience
Professionals, academics and graduate students working in any of the dairy-related industries or disciplines will find this information valuable to their work.

Contents


Preface





Chapter 1



Milk-An Overview

Pat F. Fox





Chapter 2



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

Kevin R. Nicholas, Julie A. Sharp, Matthew Digby, Christophe Lefevre, Sonia Mailer, Elie Khalil, Denijal Topcic





Chapter 3



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

P.A. Sheehy, P. Williamson, Julie A. Sharp, K. Menzies, Christophe Lefevre, Matthew Digby, Kevin R. Nicholas, P.C. Wynn





Chapter 4



Post Translational Modifications of Caseins

John Holland





Chapter 5



Casein Micelle Structure and Stability

David Horne





Chapter 6



Structure and Stability of Whey Proteins

Patrick B. Edwards, Geoffrey B. Jameson, Lawrence K. Creamer





Chapter 7



High Pressure-induced Interactions Involving Whey Proteins

Hasmukh A. Patel and Lawrence K. Creamer





Chapter 8



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

Skelte Anema





Chapter 9



Effect of Drying on Milk Proteins

Pierre Schuck



Chapter 10



Changes in Milk Proteins During Storage of Dry Powders

Kerianne Higgs and Mike Boland





Chapter 11



Interactions and Functionality of Milk Proteins in Food Emulsions

Harjinder Singh and Aiqian Ye





Chapter 12



Milk Protein-Polysaccharide Interactions

Kelvin K.T. Goh, Anwesha Sarkar, Harjinder Singh





Chapter 13



Interactions between Milk Proteins and Micronutrients

Therese Considine and John Flanagan





Chapter 14



Model Food Systems and Protein Functionality

W. James Harper





Chapter 15



Sensory Aspects of Dairy Proteins

Mary Ann Drake, R.E. Miracle, J.M. Wright





Chapter 16



Milk Protein Gels

John A. Lucey





Chapter 17



Nutritional and Functional Aspects of Dairy Proteins

Paul J. Moughan





Chapter 18



Milk Proteins: The Future

Mike Boland



Bibliographic details
Hardbound, 552 pages, publication date: SEP-2008
ISBN-13: 978-0-12-374039-7
ISBN-10: 0-12-374039-8
Imprint: ACADEMIC PRESS

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GBP 78.99
EUR 92.95
USD 129.95
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Last update: 5 Sep 2009
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