Kooperativer Bibliotheksverbund

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Format: 1 online resource (561 p.)

ISBN: 1-282-29289-7 , 9786612292897 , 0-08-092068-3

Series Statement: Food science and technology international series

Content: 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 w

Note: Description based upon print version of record. , Front cover; Milk proteins: from expression to food; Copyright page; Contents; Contributors; Preface; Chapter 1 Milk: an overview; Abstract; Introduction; Evolution of mammals and lactation; Utilization of milk; Composition of milk; Milk constituents; Conclusions; References; Chapter 2 The comparative genomics of tammar wallaby and Cape fur seal lactation models to examine function of milk proteins; Abstract; Introduction; The tammar wallaby (Macropus eugenii); The Cape fur seal (Arctocephalus pusillus pusillus); Conclusions; References , Chapter 3 Significance, origin and function of bovine milk proteins: the biological implications of manipulation or modificationAbstract; Introduction; Milk genomics: a contemporary approach to milk composition; Advances in bovine genome science; Comparative milk genomics; Origins of milk proteins; Constraints and opportunities for evolution or manipulation of bovine milk proteins; Conclusions; References; Chapter 4 Post-translational modifications of caseins; Abstract; Introduction; Bovine casein; Sources and functional significance of κ-casein heterogeneity; Conclusions; References , Chapter 5 Casein micelle structure and stabilityAbstract; Introduction; Casein primary structure and interactions; Casein micelle properties; Models of casein micelle structure; Conclusions; References; Chapter 6 Structure and stability of whey proteins; Abstract; Introduction; Bovine β-lactoglobulin; α-Lactalbumin; Serum albumin; Immunoglobulins; Lactoferrin; Conclusions; Acknowledgments; References; Chapter 7 High-pressure-induced interactions involving whey proteins; Abstract; Introduction; Characterization of heat- and pressure-induced changes to proteins , Effects of high pressure on milk proteinsDenaturation and aggregation of pure whey proteins in model systems; Commercial whey protein solutions; Pressure-induced gelation of whey proteins; HPP-induced changes in milk; Conclusions; Acknowledgments; References; Chapter 8 The whey proteins in milk: thermal denaturation, physical interactions and effects on the functional properties of milk; Abstract; Introduction; The casein micelle; The heat treatment of milk; Relationships between denaturation/interactions of the whey proteins in heated milk and the functional properties of milk products , ConclusionsReferences; Chapter 9 Effects of drying on milk proteins; Abstract; Introduction; World dairy powder situation; Properties of spray-dried milk products; Principles of spray drying; Drying of proteins; Rehydration of protein powders; Conclusions; References; Chapter 10 Changes in milk proteins during storage of dry powders; Abstract; Introduction; The formation of Maillard and pre-Maillard compounds; Formation of isopeptide bonds; Amino acids other than lysine; Implications for nutritional value of milk proteins; Product-specific storage trials; Conclusions; References , Chapter 11 Interactions and functionality of milk proteins in food emulsions , English

Additional Edition: ISBN 0-12-374039-8

Language: English

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Language: Undetermined

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Format: VI, 224 S

Edition: 1. ed

Language: Undetermined

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Format: 1 online resource (623 p.)

Edition: 2nd ed.

ISBN: 0-12-405175-8

Series Statement: Food Science and Technology International Series

Content: 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,

Note: Description based upon print version of record. , Cover; Title page; Copyright Page; Contents; List of Contributors; Preface to the Second Edition; Preface to the First Edition; Chapter 1 - The World Supply of Food and the Role of Dairy Protein; Introduction; Hunger and the need for food; Hunger-Reduction Targets; World Hunger and Undernutrition Status; Global Hunger Index; Protein and Its Composition and Bioavailability; Protein Composition; Bioavailability; World Protein Supply and Its Regional Distribution; Vegetable and Animal Protein Sources with a Focus on Dairy Foods; Growing Global Demand for Animal Proteins and Implications , The dietary essential amino acids in proteinsIdentifying the Countries Deficient in Dietary Essential Amino Acids; Protein and Dietary Essential Amino Acid Contents of Food Items; Demographic changes, aging populations, and the need for quality protein and essential amino acids; Protein Nutritional Needs of the Elderly; Role of Essential Amino Acids in Nutrition of the Elderly; Global trade in proteins, the long-term prospects, with a focus on dairy foods; The Global Dairy Food Scene: An Overview; Conclusions; References; Chapter 2 - Milk: An Overview; Introduction , Evolution of mammals and lactationClassification of Mammals; Classification and Phylogenetic Relationships of the Principal Dairying Species; Evolution of the Mammary Gland; Structure of the Mammary Gland; Utilization of milk; Composition of milk; Milk constituents; Carbohydrates; Lactose; Modification of the Concentration of Lactose in Milk through Genetic Engineering; Nutritional Problems Associated with Lactose; Production and Utilization of Lactose; Oligosaccharides; Lipids; Fatty Acids; Distribution of FAs in Triglycerides; Degradation of Lipids; Milk Lipids as an Emulsion; Milk Proteins , Preparation of Casein and Whey ProteinsComparison of Key Properties of Casein and Whey Proteins; Heterogeneity and Fractionation of Casein; Application of Gel Electrophoresis to the Study of Milk Proteins; Microheterogeneity of the Caseins; Variability in the Degree of Phosphorylation; Genetic Polymorphism; Disulfide Bonding; Variations in the Degree of glycosylation; Hydrolysis of the Caseins by Plasmin; Molecular Properties of the Milk Proteins; Nomenclature of Milk Proteins; Whey Proteins; Fractionation of Whey Proteins; Major Characteristics of Whey Proteins; β-Lactoglobulin , α-LactalbuminBlood Serum Albumin; Immunoglobulins; Whey Acidic Protein; Proteose Peptone 3; Minor Proteins; Metal-binding Proteins; β2-Microglobulin; Osteopontin; Vitamin-binding Proteins; Angiogenins; Kininogen; Glycoproteins; Proteins in the Milk Fat Globule Membrane; Growth Factors; Indigenous Milk Enzymes; Biologically Active Cryptic Peptides; Nonprotein Nitrogen; Casein Micelles; Stability of Casein Micelles; Micelle Structure; Interspecies Comparison of Milk Proteins; Milk Salts; Vitamins; Water; Physical Properties of Milk; Microbiology of Milk; Summary; References , Chapter 3 - The Comparative Genomics of Monotremes, Marsupials, and Pinnipeds: Models to Examine the Functions of Milk Proteins , English

Additional Edition: ISBN 1-322-07890-4

Additional Edition: ISBN 0-12-405171-5

Language: English

UID:

Format: 1 online resource (623 p.)

Edition: 2nd ed.

ISBN: 0-12-405175-8

Series Statement: Food Science and Technology International Series

Content: 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,

Note: Description based upon print version of record. , Cover; Title page; Copyright Page; Contents; List of Contributors; Preface to the Second Edition; Preface to the First Edition; Chapter 1 - The World Supply of Food and the Role of Dairy Protein; Introduction; Hunger and the need for food; Hunger-Reduction Targets; World Hunger and Undernutrition Status; Global Hunger Index; Protein and Its Composition and Bioavailability; Protein Composition; Bioavailability; World Protein Supply and Its Regional Distribution; Vegetable and Animal Protein Sources with a Focus on Dairy Foods; Growing Global Demand for Animal Proteins and Implications , The dietary essential amino acids in proteinsIdentifying the Countries Deficient in Dietary Essential Amino Acids; Protein and Dietary Essential Amino Acid Contents of Food Items; Demographic changes, aging populations, and the need for quality protein and essential amino acids; Protein Nutritional Needs of the Elderly; Role of Essential Amino Acids in Nutrition of the Elderly; Global trade in proteins, the long-term prospects, with a focus on dairy foods; The Global Dairy Food Scene: An Overview; Conclusions; References; Chapter 2 - Milk: An Overview; Introduction , Evolution of mammals and lactationClassification of Mammals; Classification and Phylogenetic Relationships of the Principal Dairying Species; Evolution of the Mammary Gland; Structure of the Mammary Gland; Utilization of milk; Composition of milk; Milk constituents; Carbohydrates; Lactose; Modification of the Concentration of Lactose in Milk through Genetic Engineering; Nutritional Problems Associated with Lactose; Production and Utilization of Lactose; Oligosaccharides; Lipids; Fatty Acids; Distribution of FAs in Triglycerides; Degradation of Lipids; Milk Lipids as an Emulsion; Milk Proteins , Preparation of Casein and Whey ProteinsComparison of Key Properties of Casein and Whey Proteins; Heterogeneity and Fractionation of Casein; Application of Gel Electrophoresis to the Study of Milk Proteins; Microheterogeneity of the Caseins; Variability in the Degree of Phosphorylation; Genetic Polymorphism; Disulfide Bonding; Variations in the Degree of glycosylation; Hydrolysis of the Caseins by Plasmin; Molecular Properties of the Milk Proteins; Nomenclature of Milk Proteins; Whey Proteins; Fractionation of Whey Proteins; Major Characteristics of Whey Proteins; β-Lactoglobulin , α-LactalbuminBlood Serum Albumin; Immunoglobulins; Whey Acidic Protein; Proteose Peptone 3; Minor Proteins; Metal-binding Proteins; β2-Microglobulin; Osteopontin; Vitamin-binding Proteins; Angiogenins; Kininogen; Glycoproteins; Proteins in the Milk Fat Globule Membrane; Growth Factors; Indigenous Milk Enzymes; Biologically Active Cryptic Peptides; Nonprotein Nitrogen; Casein Micelles; Stability of Casein Micelles; Micelle Structure; Interspecies Comparison of Milk Proteins; Milk Salts; Vitamins; Water; Physical Properties of Milk; Microbiology of Milk; Summary; References , Chapter 3 - The Comparative Genomics of Monotremes, Marsupials, and Pinnipeds: Models to Examine the Functions of Milk Proteins , English

Additional Edition: ISBN 1-322-07890-4

Additional Edition: ISBN 0-12-405171-5

Language: English

UID:

Format: 1 online resource (623 p.)

Edition: 2nd ed.

ISBN: 0-12-405175-8

Series Statement: Food Science and Technology International Series

Content: 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,

Note: Description based upon print version of record. , Cover; Title page; Copyright Page; Contents; List of Contributors; Preface to the Second Edition; Preface to the First Edition; Chapter 1 - The World Supply of Food and the Role of Dairy Protein; Introduction; Hunger and the need for food; Hunger-Reduction Targets; World Hunger and Undernutrition Status; Global Hunger Index; Protein and Its Composition and Bioavailability; Protein Composition; Bioavailability; World Protein Supply and Its Regional Distribution; Vegetable and Animal Protein Sources with a Focus on Dairy Foods; Growing Global Demand for Animal Proteins and Implications , The dietary essential amino acids in proteinsIdentifying the Countries Deficient in Dietary Essential Amino Acids; Protein and Dietary Essential Amino Acid Contents of Food Items; Demographic changes, aging populations, and the need for quality protein and essential amino acids; Protein Nutritional Needs of the Elderly; Role of Essential Amino Acids in Nutrition of the Elderly; Global trade in proteins, the long-term prospects, with a focus on dairy foods; The Global Dairy Food Scene: An Overview; Conclusions; References; Chapter 2 - Milk: An Overview; Introduction , Evolution of mammals and lactationClassification of Mammals; Classification and Phylogenetic Relationships of the Principal Dairying Species; Evolution of the Mammary Gland; Structure of the Mammary Gland; Utilization of milk; Composition of milk; Milk constituents; Carbohydrates; Lactose; Modification of the Concentration of Lactose in Milk through Genetic Engineering; Nutritional Problems Associated with Lactose; Production and Utilization of Lactose; Oligosaccharides; Lipids; Fatty Acids; Distribution of FAs in Triglycerides; Degradation of Lipids; Milk Lipids as an Emulsion; Milk Proteins , Preparation of Casein and Whey ProteinsComparison of Key Properties of Casein and Whey Proteins; Heterogeneity and Fractionation of Casein; Application of Gel Electrophoresis to the Study of Milk Proteins; Microheterogeneity of the Caseins; Variability in the Degree of Phosphorylation; Genetic Polymorphism; Disulfide Bonding; Variations in the Degree of glycosylation; Hydrolysis of the Caseins by Plasmin; Molecular Properties of the Milk Proteins; Nomenclature of Milk Proteins; Whey Proteins; Fractionation of Whey Proteins; Major Characteristics of Whey Proteins; β-Lactoglobulin , α-LactalbuminBlood Serum Albumin; Immunoglobulins; Whey Acidic Protein; Proteose Peptone 3; Minor Proteins; Metal-binding Proteins; β2-Microglobulin; Osteopontin; Vitamin-binding Proteins; Angiogenins; Kininogen; Glycoproteins; Proteins in the Milk Fat Globule Membrane; Growth Factors; Indigenous Milk Enzymes; Biologically Active Cryptic Peptides; Nonprotein Nitrogen; Casein Micelles; Stability of Casein Micelles; Micelle Structure; Interspecies Comparison of Milk Proteins; Milk Salts; Vitamins; Water; Physical Properties of Milk; Microbiology of Milk; Summary; References , Chapter 3 - The Comparative Genomics of Monotremes, Marsupials, and Pinnipeds: Models to Examine the Functions of Milk Proteins , English

Additional Edition: ISBN 1-322-07890-4

Additional Edition: ISBN 0-12-405171-5

Language: English

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Format: xxiii, 262 Seiten , 23 cm

ISBN: 9789391844059 , 9391844057

Note: Contributed articles. - Includes bibliographical references , Includes some passages in Panjabi

Language: English

Keywords: Jammu and Kashmir ; Geschichtsschreibung ; Geschichte

URL: Inhaltsverzeichnis

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Format: XII, 172 S.

Language: English

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Format: VIII, 254 S. : , graph. Darst.

ISBN: 81-212-0078-4

Language: English

Subjects: Economics

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Format: 1 online resource (539 p.)

Edition: 2nd ed.

ISBN: 0-12-404685-1

Content: This selection of key presentations from the Food Structures, Digestion and Health conference is devoted to the unique and challenging interface between food science and nutrition, and brings together scientists across several disciplines to address cutting-edge research issues. Topics include modeling of the gastrointestinal tract, effect of structures on digestion, and design for healthy foods. New knowledge in this area is vital to enable the international food industry to design of a new generation of foods with enhanced health and sensory attributes. The multidisciplinary approa

Note: Description based upon print version of record. , Front Cover; Food Structures, Digestion and Health; Copyright; Contents; List of Contributors; Preface; Section 1 Understanding Food Structures in Natural and Processed Foods and their Behavior During Physiological Processing; Chapter 1 - Understanding Food Structures: The Colloid Science Approach; INTRODUCTION; ON COLLOID TERMINOLOGY IN THE AGE OF "NANO"; ESSENTIAL PRINCIPLES OF STRUCTURE FORMATION AND STABILIZATION; SOME SPECIFIC TYPES OF FOOD EMULSION STRUCTURING; RELATIONSHIP OF STRUCTURE TO SENSORY PERCEPTION; RELATIONSHIP OF STRUCTURE TO DIGESTION AND HEALTH; REFERENCES , Chapter 2 - Processing of Food Structures in the Gastrointestinal Tract and Physiological ResponsesINTRODUCTION; THE PROCESSES OF FOOD DIGESTION; ORAL PROCESSING; GASTRIC PROCESSING; INTESTINAL PROCESSING; FOOD MATRIX, NUTRIENT BIOAVAILABILITY, AND PHYSIOLOGICAL RESPONSES; ILEAL BRAKE; CASE STUDIES; BEHAVIOR OF MILK LIPIDS IN THE GASTROINTESTINAL TRACT; BEHAVIOR OF NUT-DERIVED LIPIDS IN THE GASTROINTESTINAL TRACT; CONCLUSIONS; REFERENCES; Chapter 3 - The Basis of Structure in Dairy-Based Foods: Casein Micelles and their Properties; INTRODUCTION; THE STRUCTURE OF THE CASEIN MICELLE , MODIFICATION OF THE MICELLAR STRUCTURE BY ACIDIFICATIONRENNETING AND AGGREGATION OF CASEIN MICELLES; MIXED COAGULATION WITH ACID AND CHYMOSIN; MODIFICATION OF THE CASEIN MICELLES BY HEATING; ULTRA-HIGH PRESSURE TREATMENT AND THE STRUCTURES OF MICELLES; CONCLUSION; NOTE ADDED IN PROOF; REFERENCES; Chapter 4 - The Milk Fat Globule Membrane: Structure, Methodology for its Study, and Functionality; INTRODUCTION; BIOLOGICAL ORIGIN AND CURRENT STATUS OF KNOWLEDGE; STRUCTURAL ANALYSIS AND ROLE IN DIGESTION; CONCLUDING REMARKS; REFERENCES , Section 2 Impact of food structures and matrices on nutrient uptake and bioavailabilityChapter 5 - Exploring the Relationship between Fat Surface Area and Lipid Digestibility; INTRODUCTION; THE RELEVANCE OF THE COLLOIDAL STATE TO LIPID DIGESTION; THE RELATIONSHIP BETWEEN SURFACE AREA AND DIGESTIBILITY OF FATS AND OILS; CONCLUSIONS; REFERENCES; Chapter 6 - Protein-Polysaccharide Interactions and Digestion of the Complex Particles; INTRODUCTION; PECULIARITIES OF THE STRUCTURAL AND THERMODYNAMIC PARAMETERS OF THE INITIAL ("BEFORE DIGESTION") TERNARY (PC+SCN+POLYSACCHA ... , RELATIONSHIPS BETWEEN STRUCTURAL PARAMETERS OF THE TERNARY COMPLEX PARTICLES AND THEIR FUNCTIONALITY AS DELIVERY VEHICLES F ...CONCLUSIONS; ACKNOWLEDGMENTS; REFERENCES; Chapter 7 - Muscle Structure and Digestive Enzyme Bioaccessibility to Intracellular Compartments; INTRODUCTION; PHYSIOLOGY OF DIGESTION; TOOLS FOR DIGESTION STUDIES; MUSCLE COMPOSITION AND STRUCTURE; EFFECTS OF PROCESSING ON THE MICROSTRUCTURE OF MEAT; CONSEQUENCES OF MEAT PROCESSING ON BIOACCESSIBILITY TO DIGESTION JUICES AND DIGESTIBILITY EFFICIENCY; PEPSIN BIOACCESSIBILITY AND LOCALIZATION; CONCLUSIONS; REFERENCES , Chapter 8 - Cotyledon Cell Structure and In Vitro Starch Digestion in Navy Beans , English

Additional Edition: ISBN 0-12-404610-X

Additional Edition: ISBN 1-306-54078-X

Language: English