Advanced dairy chemistry : Volume 1A. Proteins : basic aspects
The chemistry and physico-chemical properties of milk proteins is perhaps the largest and most rapidly evolving major area in dairy chemistry. Advanced Dairy Chemistry-1A; Proteins: Basic Aspects covers the fundamental chemistry of dairy proteins, the most commercially valuable constituents of milk...
Enregistré dans:
| Autres auteurs: | , |
|---|---|
| Format: | Livre numérique |
| Langue: | Anglais |
| Publié: |
Boston, MA :
Springer US
2013.
Cham : Springer Nature |
| Édition: | 4th ed. 2013. |
| Accès en ligne: | Accès sur la plateforme de l'éditeur Accès sur la plateforme Istex Accès Université d'Orléans Accès INSA CVL |
| Note: |
Archives Springer e-books (Licence nationale) Archives Springer e-books (Licence nationale) |
| Autres localisations: | Voir dans le Sudoc |
| Edition sous un autre format: | • Advanced dairy chemistry, 1A, Proteins : basic aspects, Paul L.H. McSweeney, Patrick F. Fox, editors, 4th edition, 2013, New York, Springer, 1 vol. (xvii-548 p.), 978-1-4614-4713-9 |
Table des matières:
- 1. Origin and evolution of the major constituents of milk 2. Milk Proteins: Introduction and historical aspects 3. Quantitation of proteins in milk and milk products 4. Chemstry of Caseins 5. Higher order structures of the caseins: a paradox 6. Casein micelle structure, functions and interactions 7. b-Lactoglobulin 8. a-Lactalbumin 9. Immunoglobulins in mammary secretions 10. Lactoferrin 11. Minor proteins, Including Growth Factors 12. Indigenous enzymes of milk 13. Interspecies comparison of milk proteins 14. Genetics and Biosynthesis of milk proteins 15. Genetic polymorphism of milk proteins 16. Nutritional Quality of milk proteins Index