Milk Proteins - From Expression to Food

Edited by Abby Thompson, Mike Boland and Harjinder Singh 
Academic Press  September 2008  

Hardcover  552 pp  ISBN 9780123740397      £82.00
In recent years, there has been a great deal of progress in the understanding and management of milk proteins across the production chain. This book takes a uniquely comprehensive look at those developments and presents them in a one-source overview. By providing a brief overview of each topic area, and then describing the most important recent advances therein, the "field-to-table" approach of this book provides specialists with new and directly relevant information in their own areas, along with information from complementary research fields, allowing them to contextualize their work within the larger pictures. At the same time it provides generalists with a complete overview and offers insights into topics for more in-depth reading. Covering areas that are receiving attention from people of many fields -- genomics, functional foods -- and including the latest research and developments in milk-protein phenomenon and interactions, this book will be an ideal resource for professionals and students alike.

Of interest to professionals, academics and graduate students working in any of the dairy-related industries or disciplines will find this information valuable to their work.



Chapter 1 Milk-An Overview
Pat F. Fox

Chapter 2 The Comparative Genomics of Tammar Wallaby and Cape Fur Seal Lactation: Models to Examine Function of Milk Proteins
Kevin R. Nicholas, Julie A. Sharp, Matthew Digby, Christophe Lefevre, Sonia Mailer, Elie Khalil, Denijal Topcic

Chapter 3 Significance, Origin and Function of Bovine Milk Proteins: The Biological Implications of Manipulation or Modification
P.A. Sheehy, P. Williamson, Julie A. Sharp, K. Menzies, Christophe Lefevre, Matthew Digby, Kevin R. Nicholas, P.C. Wynn

Chapter 4 Post Translational Modifications of Caseins
John Holland

Chapter 5 Casein Micelle Structure and Stability
David Horne

Chapter 6 Structure and Stability of Whey Proteins
Patrick B. Edwards, Geoffrey B. Jameson, Lawrence K. Creamer

Chapter 7 High Pressure-induced Interactions Involving Whey Proteins
Hasmukh A. Patel and Lawrence K. Creamer

Chapter 8 The Whey Proteins in Milk: Thermal Denaturation, Physical Interactions and Functional Properties of Milk
Skelte Anema

Chapter 9 Effect of Drying on Milk Proteins
Pierre Schuck

Chapter 10 Changes in Milk Proteins During Storage of Dry Powders
Kerianne Higgs and Mike Boland

Chapter 11 Interactions and Functionality of Milk Proteins in Food Emulsions
Harjinder Singh and Aiqian Ye

Chapter 12 Milk Protein-Polysaccharide Interactions
Kelvin K.T. Goh, Anwesha Sarkar, Harjinder Singh

Chapter 13 Interactions between Milk Proteins and Micronutrients
Therese Considine and John Flanagan

Chapter 14 Model Food Systems and Protein Functionality
W. James Harper

Chapter 15 Sensory Aspects of Dairy Proteins
Mary Ann Drake, R.E. Miracle, J.M. Wright

Chapter 16 Milk Protein Gels
John A. Lucey

Chapter 17 Nutritional and Functional Aspects of Dairy Proteins
Paul J. Moughan

Chapter 18 Milk Proteins: The Future
Mike Boland

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Academic Press : dairy products : food science : proteins

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