Advanced Dairy Chemistry Book

Advanced Dairy Chemistry


  • Author : Paul L. H. McSweeney
  • Publisher : Springer Science & Business Media
  • Release Date : 2013-01-09
  • Genre: Technology & Engineering
  • Pages : 548
  • ISBN 10 : 9781461447146
  • Total Read : 81
  • File Size : 7,5 Mb

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Advanced Dairy Chemistry Summary:

Professor Fox’s multi-volume Advanced Dairy Chemistry set was first published in four volumes in the early 1980s. A second edition came out in the early 1990s, and an updated third edition was published a decade later. The set is the leading major reference on dairy chemistry, providing in-depth coverage of milk proteins, lipids, and lactose. The editors propose beginning the revision cycle again, with a revised first volume on proteins, to be divided and published separately as Volume 1A - Proteins: Basics Aspects, and Volume 1B – Applied Aspects. Fox and his co-editor, Paul McSweeney, have created an extensively revised the Table of Contents for Volume 1A, which details the novel and updated chapters to be included in this upcoming fourth edition. New contributors include highly regarded dairy scientists and scholars from around the world.

Milk Proteins Book

Milk Proteins


  • Author : Mike Boland
  • Publisher : Academic Press
  • Release Date : 2014-07-08
  • Genre: Technology & Engineering
  • Pages : 622
  • ISBN 10 : 9780124051751
  • Total Read : 65
  • File Size : 5,7 Mb

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Milk Proteins Summary:

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

Bioactive Food Peptides in Health and Disease Book

Bioactive Food Peptides in Health and Disease


  • Author : Blanca Hernández-Ledesma
  • Publisher : BoD – Books on Demand
  • Release Date : 2013-01-30
  • Genre: Technology & Engineering
  • Pages : 279
  • ISBN 10 : 9789535109648
  • Total Read : 62
  • File Size : 10,6 Mb

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Bioactive Food Peptides in Health and Disease Summary:

"Bioactive Food Peptides in Health and Disease" highlights recent developments on bioactive food peptides for the promotion of human health and the prevention/management of chronic diseases. The book provides a comprehensive revision of bioactive peptides obtained from both animal and plant food sources. Aspects related to their bioactivity, mechanism of action, and bioavailability are extensively described along the different chapters. Also, the chapters describe the impact of bioactive peptides on the physiological absorption, regulation and disease prevention. The book also covers the recent technological advances for the production of food peptides. Bioactive Food Peptides in Health and Disease provides updated and interesting information, being a good reference book for nutritional and food scientists, biochemists, industry producers, and consumers.

Physical Chemistry of Foods Book
Score: 4
From 1 Ratings

Physical Chemistry of Foods


  • Author : Pieter Walstra
  • Publisher : CRC Press
  • Release Date : 2002-10-08
  • Genre: Technology & Engineering
  • Pages : 834
  • ISBN 10 : 0203910435
  • Total Read : 82
  • File Size : 7,9 Mb

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Physical Chemistry of Foods Summary:

Exploring the structure and physical and chemical properties of solutions, dispersions, soft solids, fats, and cellular systems, Physical Chemistry of Foods describes the physiochemical principles of the reactions and conversions that occur during the manufacture, handling, and storage of foods. Coverage progresses from aspects of thermodynamics, bonds and interaction forces, and reaction kinetics, to transport phenomena, polymers, colloidal interactions, nucleation, glass transitions and freezing, and soft solids. This comprehensive volume effectively clarifies the physicochemical processes encountered in food product development.

Protein Hydrolysates in Biotechnology Book

Protein Hydrolysates in Biotechnology


  • Author : Vijai K. Pasupuleti
  • Publisher : Springer Science & Business Media
  • Release Date : 2010-08-28
  • Genre: Science
  • Pages : 229
  • ISBN 10 : 9781402066740
  • Total Read : 70
  • File Size : 11,6 Mb

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Protein Hydrolysates in Biotechnology Summary:

Protein hydrolysates, otherwise commonly known as peptones or peptides, are used in a wide variety of products in fermentation and biotechnology industries. The term “peptone” was first introduced in 1880 by Nagelli for growing bacterial cultures. However, later it was discovered that peptones derived from the partial digestion of proteins would furnish organic nitrogen in readily available form. Ever since, p- tones, which are commonly known as protein hydrolysates, have been used not only for growth of microbial cultures, but also as nitrogen source in commercial fermen- tions using animal cells and recombinant microorganisms for the production of value added products such as therapeutic proteins, hormones, vaccines, etc. Today, the characterization, screening and manufacturing of protein hyd- lysates has become more sophisticated, with the introduction of reliable analytical instrumentation, high throughput screening techniques coupled with statistical design approaches, novel enzymes and efficient downstream processing equipment. This has enabled the introduction of custom-built products for specialized appli- tions in diverse fields of fermentation and biotechnology, such as the following. 1. Protein hydrolysates are used as much more than a simple nitrogen source. For example, the productivities of several therapeutic drugs made by animal cells and recombinant microorganisms have been markedly increased by use of p- tein hydrolysates. This is extremely important when capacities are limited. 2. Protein hydrolysates are employed in the manufacturing of vaccines by ferm- tation processes and also used as vaccine stabilizers.

Enzymes in Food Technology Book

Enzymes in Food Technology


  • Author : Robert J. Whitehurst
  • Publisher : Wiley-Blackwell
  • Release Date : 2002
  • Genre: Technology & Engineering
  • Pages : 255
  • ISBN 10 : 184127223X
  • Total Read : 89
  • File Size : 17,8 Mb

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Enzymes in Food Technology Summary:

The second edition of this successful book highlights the widespread use of enzymes in food processing improvement and innovation, explaining how they bring advantages. The properties of different enzymes are linked to the physical and biochemical events that they influence in food materials and products, while these in turn are related to the key organoleptic, sensory and shelf life qualities of foods. Fully updated to reflect advances made in the field over recent years, the book also contains five new chapters.

Milk Protein Book

Milk Protein


  • Author : Narongsak Chaiyabutr
  • Publisher : BoD – Books on Demand
  • Release Date : 2022-06-01
  • Genre: Health & Fitness
  • Pages : 139
  • ISBN 10 : 9781803552019
  • Total Read : 68
  • File Size : 12,9 Mb

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Milk Protein Summary:

Milk Protein - New Research Approaches discusses the biology and synthesis of milk protein at both the cellular and molecular levels. It also presents related information on animal nutrition and management, including animal breeding. It is a useful resource for students, researchers, and professionals in veterinary, dairy, food, and animal science, among others.