Casein (eBook, ePUB)

Structural Properties, Uses, Health Benefits and Nutraceutical Applications
Redaktion: El-Bakry Ph. D, Mamdouh; Mehta, Bhavbhuti M.

• Format: ePub

Produktbeschreibung

Casein: Structural Properties, Uses, Health Benefits and Nutraceutical Applications investigates casein properties, uses, and applications in food and non-food products, in addition to exploring its health benefits and uses in manufacturing, such as in cheese products, along with an in-depth discussion on the future scope, challenges, and market trends of this protein. Casein: Structural Properties, Uses, Health Benefits and Nutraceutical Applications is an excellent reference for food scientists, dairy researchers, pharmaceutical scientists, students and researchers studying related fields. - Provides comprehensive coverage of casein, the main milk protein that has many applications and uses - Includes suggested reading for further information - Addresses a wide-range of related topics, including non-food applications of casein

---

Dieser Download kann aus rechtlichen Gründen nur mit Rechnungsadresse in A, B, BG, CY, CZ, D, DK, EW, E, FIN, F, GR, HR, H, IRL, I, LT, L, LR, M, NL, PL, P, R, S, SLO, SK ausgeliefert werden.

Produktdetails

• Verlag: Elsevier Science & Techn.
• Seitenzahl: 474
• Erscheinungstermin: 24. Juni 2024
• Englisch
• ISBN-13: 9780443132148
• Artikelnr.: 72251694

Inhaltsangabe

1. Casein: Types, Applications and Gastric Digestion 2. Post translational
modifications of Milk Casein 3. Chemistry and properties of the Casein 4.
Structure of Casein Micelle 5. Isolation, fractionation and enrichment of
casein fractions: conventional, emerging and lab techniques 6. Current
concepts of casein and casein micelle structure, dynamics and interactions
7. Beta casein: Type A1 and A2 milk 8. Processed induced changes in casein
during the manufacture of milk and dairy products 9. Casein as ingredients:
its production and application 10. Analytical techniques for casein and its
fractions 11. Microscopic methods for analysis of casein micelles and its
aggregates in milk and milk products 12. Casein polymorphism and
implications in cheesemaking 13. Casein from goat milk: polymorphisms and
their potential effects on health, nutraceutical and processing properties
14. Use of casein in the manufacture of processed cheese 15. Caseins in
Equid's Milk: the Hard Cheesemaking Process with Milk Produced by
Non-Ruminants Herbivores 16. Nutraceutical properties of caseins 17. Casein
use for pharmaceutical applications 18. Casein-derived bioactive peptides
19. Antimicrobial activities of casein 20. Phosphopeptides of casein:
potential nutraceuticals 21. Casein : Allergenicity and molecular
Properties 22. The non-food applications of casein