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ISBN 10: 0124051715
ISBN 13: 9780124051713
Author: Mike Boland, Harjinder Singh, Abby Thompson
Understanding of the interactions of milk proteins in complex food systems continues to progress, resulting in specialized milk-protein based applications in functional foods, and in protein ingredients for specific health applications. Milk Proteins is the first and only presentation of the entire dairy food chain – from the source to the nutritional aspects affecting the consumer.
With focus on the molecular structures and interactions of milk proteins in various processing methods, Milk Proteins presents a comprehensive overview of the biology and chemistry of milk, as well as featuring the latest science and developments. Significant insight into the use of milk proteins from an industry viewpoint provides valuable application-based information. Those working with food and nutritional research and product development will find this book useful.
20% new chapter content — full revision throughout
New chapters address: role of milk proteins in human health; aspects of digestion and absorption of milk proteins in the GIT; consumer demand and future trends in milk proteins; and world supply of proteins with a focus on dairy proteins
Internationally recognized authors and editors bring academic and industrial insights to this important topic
Part I: Milk Protein Structure and Function
Chapter 1: The genetics and expression of milk proteins
Chapter 2: Synthesis and secretion of milk proteins
Chapter 3: Structure and functional properties of caseins
Chapter 4: Structure and functional properties of whey proteins
Chapter 5: Minor milk proteins
Chapter 6: Post-translational modification of milk proteins
Chapter 7: Heat-induced changes in milk proteins
Chapter 8: Enzymatic modification of milk proteins
Chapter 9: Interactions of milk proteins with other food components
Part II: Processing and Utilisation of Milk Proteins
Chapter 10: Fractionation of milk proteins: Traditional and emerging technologies
Chapter 11: Technologies for the production of milk protein concentrates and isolates
Chapter 12: Microfiltration and ultrafiltration of milk proteins
Chapter 13: Milk proteins in cheese making
Chapter 14: Milk proteins in fermented milk products
Chapter 15: Milk proteins in infant formula
Chapter 16: Milk proteins in beverages and nutritional products
Chapter 17: Milk proteins in bakery and confectionery products
Chapter 18: Milk proteins in meat products and analogues
Chapter 19: Milk proteins in seafood products
Chapter 20: Milk protein hydrolysates: Production and applications
Chapter 21: Milk proteins as carriers for bioactive compounds
Part III: Nutritional and Health Aspects of Milk Proteins
Chapter 22: Nutritional quality of milk proteins
Chapter 23: Bioactive peptides from milk proteins
Chapter 24: Milk proteins and human health: Allergy and intolerance
Chapter 25: Milk proteins and satiety/weight management
Chapter 26: Milk proteins and muscle health
Chapter 27: Emerging applications of milk proteins in health and nutrition
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Tags: Mike Boland, Harjinder Singh, Abby Thompson,
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