Milk Proteins, 2nd Edition (Πρωτεΐνες γάλακτος - έκδοση στα αγγλικά)

Milk Proteins, 2nd Edition

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.

Table of Contents

Chapter 1 - NEW!
World supply of proteins with a focus on dairy proteins
Chapter 1
Milk: An Overview
Chapter 2
The Comparative Genomics of Tammar Wallaby and Cape Fur Seal Lactation Models to Examine Function of Milk Proteins
Chapter 3
Significance, Origin and Function of Bovine Milk Proteins: The Biological Implications of Manipulation or Modification
Chapter 4
Post Translational Modifications of Caseins
Chapter 5
Casein Micelle Structure and Stability
Chapter 6
Structure and Stability of Whey Proteins
Chapter 7
High Pressure-induced Interactions Involving Whey Proteins
Chapter 8
The Whey Proteins in Milk: Thermal Denaturation, Physical Interactions and Effects on the Functional Properties of Milk
Chapter 9
Effect of Drying on Milk Proteins
Chapter 10 (possibly combine with Chapter 9)
Changes in Milk Proteins During Storage of Dry Powders
Chapter 11
Interactions and Functionality of Milk Proteins in Food Emulsions
Chapter 12
Milk Protein-Polysaccharide Interactions
Chapter 13
Interactions between Milk Proteins and Micronutrients
Chapter 14
Model Food Systems and Protein Functionality
Chapter 15
Sensory Properties of Dairy Proteins
Chapter 16
Milk Protein Gels
Chapter 17
Milk Proteins: A Cornucopia for Developing Functional Foods
Chapter 18 - NEW!
Milk Proteins and Human Health
Chapter 19 - NEW!
Milk Proteins: digestion and absorption