Edited by
Abby Thompson, Dept. of Food Biosciences
University of Reading, UK
Mike Boland
Harjinder Singh
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.
Included in series
Food Science and Technology
Audience:
Professionals, academics and graduate students working in any of the dairy-related industries or disciplines will find this information valuable to their work.
