Milk Protein Hydrolysates Books

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Milk Proteins


Milk Proteins
  • Author : Isabel Gigli
  • Publisher : BoD – Books on Demand
  • Release : 2016-09-07
  • ISBN : 9789535125365
  • Language : En, Es, Fr & De
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Milk proteins have nutritional value and extraordinary biological properties. Research over the last decades has provided new insight into the structure and the function of milk bioactive peptides. Some of these peptides are delivered directly into milk, and some are encrypted in major proteins such as caseins and lactoglobulins. These peptides have antimicrobial functions modulating the gut microflora. Even when milk is undisputedly the first food for mammals, milk proteins sometimes can be a health threat, either because of allergic reaction or because of toxicity. In this regard, in vitro studies showed donkey's casein and major whey proteins to be more digestible than cows' for human consumption. In this book, readers will find updated research on the major milk proteins' structure, bioactive peptides, milk protein allergy, therapeutic strategies, and chemical markers that can be used to detect cow milk intolerance in infants. This book provides the most current scientific information on milk proteins, from structure to biological properties. It will be of great benefit for those interested in milk production, milk chemistry, and human health.

Bioactive Peptides in Milk Protein Hydrolysates


Bioactive Peptides in Milk Protein Hydrolysates
  • Author : Paz Etcheverry
  • Publisher :
  • Release : 1998
  • ISBN : OCLC:41462814
  • Language : En, Es, Fr & De
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Use of Milk Proteins and Milk Protein Hydrolysates to Improve Acid Production and Flavor of Soymilk based Yogurt


Use of Milk Proteins and Milk Protein Hydrolysates to Improve Acid Production and Flavor of Soymilk based Yogurt
  • Author : Linda Ankenman Granata
  • Publisher :
  • Release : 1995
  • ISBN : OCLC:32462823
  • Language : En, Es, Fr & De
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The Production of Milk Protein Hydrolysates from the Protease Digestion of Purified As1 and B caseins


The Production of Milk Protein Hydrolysates from the Protease Digestion of Purified As1  and B caseins
  • Author : Orla Mulcahy
  • Publisher :
  • Release : 1996
  • ISBN : OCLC:795299190
  • Language : En, Es, Fr & De
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Milk Proteins


Milk Proteins
  • Author : Mike Boland
  • Publisher : Academic Press
  • Release : 2014-07-08
  • ISBN : 9780124051751
  • Language : En, Es, Fr & De
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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