Milk proteins : from expression to food [recurso electrónico] / edited by Abby Thompson, Mike Boland and Harjinder Singh.
Tipo de material:
TextoSeries Food science and technology international seriesEditor: San Diego, Calif. ; London : Academic Press, [2009]Fecha de copyright: 2009Descripción: 1 online resource (xv, 535 pages, 8 unnumbered pages of plates) : illustrations (some color)Tipo de contenido: text Tipo de medio: computer Tipo de portador: online resourceISBN: 9780124051713 (electronic bk.); 0124051715 (electronic bk.)Tema(s): Milk proteins | Dairy processing | Dairy processing | Milk proteinsGénero/Forma: Electronic books.Formatos físicos adicionales: Print version:: Milk proteinsClasificación CDD: 637.1015726 Clasificación LoC:SF250.5 | M644 2009ebRecursos en línea: Libro electrónico ScienceDirect
Resumen: 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.
| Tipo de ítem | Biblioteca actual | Colección | Signatura | Copia número | Estado | Fecha de vencimiento | Código de barras |
|---|---|---|---|---|---|---|---|
| Libro Electrónico | Biblioteca Electrónica | Colección de Libros Electrónicos | SF250.5 M644 2009 EB (Browse shelf(Abre debajo)) | 1 | No para préstamo | 379918-2001 |
Includes bibliographical references and index.
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.
Description based on print version record.
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