Milk proteins [electronic resource] : from expression to food / edited by Harjinder Singh, Mike Boland, Abby Thompson.
- 其他作者：
- 其他題名：
- Food science and technology international series
- 出版： Amsterdam : Elsevier :Academic Press 2014.
- 叢書名： Food science and technology international series
- 主題： Milk proteins.
- 版本：2nd ed.
- ISBN： 9780124051713 (electronic bk.) 、 9780124051713
- URL：
電子書
- 書目註：Includes bibliographical references and index.
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讀者標籤：
- 系統號： 005224030 | 機讀編目格式
館藏資訊
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.