Advanced Dairy Chemistry [E-Book] : Volume 1A: Proteins: Basic Aspects, 4th Edition / edited by Paul L. H. McSweeney, Patrick F. Fox.
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...
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Full text |
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Personal Name(s): | McSweeney, Paul L. H. editor |
Fox, Patrick F. editor | |
Edition: |
4th ed. 2013. |
Imprint: |
Boston, MA :
Springer,
2013
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Physical Description: |
XVII, 548 p. 113 illus., 40 illus. in color. online resource. |
Note: |
englisch |
ISBN: |
9781461447146 |
DOI: |
10.1007/978-1-4614-4714-6 |
Subject (LOC): |
- 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.