Advanced Dairy Chemistry: Volume 1: Proteins, Parts A&B
Advanced Dairy Chemistry-l: Proteins is the first volume of the third edition of the series on advanced topics in Dairy Chemistry, which started in 1982 with the publication of Developments in Dairy Chemistry. This series of volume~ is intended to be a coordinated and authoritative treatise on Dairy...
| Other Authors: | , |
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| Format: | eBook |
| Language: | English |
| Published: |
New York, NY
Springer US
2003, 2003
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| Edition: | 3rd ed. 2003 |
| Subjects: | |
| Online Access: | |
| Collection: | Springer Book Archives -2004 - Collection details see MPG.ReNa |
Table of Contents:
- general and historical aspects
- 2 Quantitation of proteins in milk and milk products
- 3 Chemistry of the caseins
- 4 Higher order structures of the caseins: a paradox?
- 5 Casein micelle structure, functions and interactions
- 6 Non-bovine caseins: quantitative variability and molecular diversity
- 7 ?-Lactoglobulin
- 8 ?-Lactalbumin
- 9 Immunoglobulins in mammary secretions
- 10 Lactoferrin
- 11.1 Indigenous enzymes in milk
- 11.2 Lipases in milk
- 11.3 Indigenous proteinases in milk
- 11.4 Indigenous phosphatases in milk
- 11.5 Indigenous nucleases in milk
- 11.6 Lactoperoxidase
- 11.7 Other enzymes
- 12 Nutritional aspects of milk proteins
- 13 Allergenicity of milk proteins
- 14 Milk protein hydrolysates and bioactive peptides
- 15 Biosynthesis of milk proteins
- 16 Genetic polymorphism of milk proteins
- 17 Genetic engineering of milk proteins
- 18 Enzymatic coagulation of milk
- 19 Heat-induced coagulation of milk
- 20 Protein stabil