Milk Proteins: From Expression to Food (Food Science and Technology)
Language: English
Published by Academic Press, 2016
- Softcover
- Used
Seller: Books From California, Simi Valley, CA, U.S.A.Books From California
AbeBooks seller since August 14, 2001
Condition: Used - Very good
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- Title
- Milk Proteins: From Expression to Food (Food Science and Technology)
- Publisher
- Academic Press
- Publication year
- 2016
- Condition
- Very Good
- Binding
- paperback
- Language
- English
- ISBN 10
- 0128100443
- ISBN 13
- 9780128100448
- Edition
- 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.
- 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
"Synopsis" may belong to another edition of this title.
About the Author
Harjinder Singh is a Distinguished Professor and Director of the Massey Institute of Food Science and Technology. He is also the Co-Director of the Riddet Institute, a National Centre of Research Excellence in food science and nutrition. Professor Singh's research focuses on milk protein structures and functionality, food emulsions, protection and encapsulation of bioactive compounds, and digestive behavior of food structures. He has published over 300 research papers in international journals, and is co-inventor of 15 patents some which have formed the basis of commercial innovations. He has presented over 110 keynote addresses at national and international conferences.
"About the title" may belong to another edition of this title.
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