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Milk Protein Hydrolysates

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Advanced Dairy Chemistry

Advanced Dairy Chemistry Book
Author : Paul L. H. McSweeney,James A. O'Mahony
Publisher : Springer
Release : 2015-10-30
ISBN : 1493928007
Language : En, Es, Fr & De

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Book Description :

The chemistry and physico-chemical properties of milk proteins are perhaps the largest and most rapidly evolving major areas in dairy chemistry. Advanced Dairy Chemistry-1B: Proteins: Applied Aspects covers the applied, technologically-focused chemical aspects of dairy proteins, the most commercially valuable constituents of milk. This fourth edition contains most chapters in the third edition on applied aspects of dairy proteins. The original chapter on production and utilization of functional milk proteins has been split into two new chapters focusing on casein- and whey-based ingredients separately by new authors. The chapters on denaturation, aggregation and gelation of whey proteins (Chapter 6), heat stability of milk (Chapter 7) and protein stability in sterilised milk (Chapter 10) have been revised and expanded considerably by new authors and new chapters have been included on rehydration properties of dairy protein powders (Chapter 4) and sensory properties of dairy protein ingredients (Chapter 8). This authoritative work describes current knowledge on the applied and technologically-focused chemistry and physico-chemical aspects of milk proteins and will be very valuable to dairy scientists, chemists, technologists and others working in dairy research or in the dairy industry.

Milk Proteins From Structure to Biological Properties and Health Aspects

Milk Proteins   From Structure to Biological Properties and Health Aspects Book
Author : Anonim
Publisher : Unknown
Release : 2016
ISBN : 9789535154518
Language : En, Es, Fr & De

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Download Milk Proteins From Structure to Biological Properties and Health Aspects book written by , available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Milk Proteins

Milk Proteins Book
Author : Mike Boland,Harjinder Singh,Abby Thompson
Publisher : Academic Press
Release : 2014-07-08
ISBN : 0124051758
Language : En, Es, Fr & De

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Book Description :

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. 20% new chapter content — full revision throughout New chapters address: role of milk proteins in human health; aspects of digestion and absorption of milk proteins in the GIT; consumer demand and future trends in milk proteins; and world supply of proteins with a focus on dairy proteins Internationally recognized authors and editors bring academic and industrial insights to this important topic

Bioactive Peptides in Milk Protein Hydrolysates

Bioactive Peptides in Milk Protein Hydrolysates Book
Author : Paz Etcheverry
Publisher : Unknown
Release : 1998
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Bioactive Peptides in Milk Protein Hydrolysates book written by Paz Etcheverry, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Protein Hydrolysates in Biotechnology

Protein Hydrolysates in Biotechnology Book
Author : Vijai K. Pasupuleti,Arnold L. Demain
Publisher : Springer Science & Business Media
Release : 2010-08-28
ISBN : 1402066740
Language : En, Es, Fr & De

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Book Description :

Protein hydrolysates, otherwise commonly known as peptones or peptides, are used in a wide variety of products in fermentation and biotechnology industries. The term “peptone” was first introduced in 1880 by Nagelli for growing bacterial cultures. However, later it was discovered that peptones derived from the partial digestion of proteins would furnish organic nitrogen in readily available form. Ever since, p- tones, which are commonly known as protein hydrolysates, have been used not only for growth of microbial cultures, but also as nitrogen source in commercial fermen- tions using animal cells and recombinant microorganisms for the production of value added products such as therapeutic proteins, hormones, vaccines, etc. Today, the characterization, screening and manufacturing of protein hyd- lysates has become more sophisticated, with the introduction of reliable analytical instrumentation, high throughput screening techniques coupled with statistical design approaches, novel enzymes and efficient downstream processing equipment. This has enabled the introduction of custom-built products for specialized appli- tions in diverse fields of fermentation and biotechnology, such as the following. 1. Protein hydrolysates are used as much more than a simple nitrogen source. For example, the productivities of several therapeutic drugs made by animal cells and recombinant microorganisms have been markedly increased by use of p- tein hydrolysates. This is extremely important when capacities are limited. 2. Protein hydrolysates are employed in the manufacturing of vaccines by ferm- tation processes and also used as vaccine stabilizers.

Use of Milk Proteins and Milk Protein Hydrolysates to Improve Acid Production and Flavor of Soymilk based Yogurt

Use of Milk Proteins and Milk Protein Hydrolysates to Improve Acid Production and Flavor of Soymilk based Yogurt Book
Author : Linda Ankenman Granata
Publisher : Unknown
Release : 1995
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Use of Milk Proteins and Milk Protein Hydrolysates to Improve Acid Production and Flavor of Soymilk based Yogurt book written by Linda Ankenman Granata, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Handbook of Food Analysis Two Volume Set

Handbook of Food Analysis   Two Volume Set Book
Author : Leo M.L. Nollet,Fidel Toldra
Publisher : CRC Press
Release : 2015-06-10
ISBN : 1482297841
Language : En, Es, Fr & De

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Book Description :

Updated to reflect changes in the industry during the last ten years, The Handbook of Food Analysis, Third Edition covers the new analysis systems, optimization of existing techniques, and automation and miniaturization methods. Under the editorial guidance of food science pioneer Leo M.L. Nollet and new editor Fidel Toldra, the chapters take an in

Development of Protective Food Matrices for Milk Protein Hydrolysates

Development of Protective Food Matrices for Milk Protein Hydrolysates Book
Author : Luke Douglas
Publisher : Unknown
Release : 2019
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Development of Protective Food Matrices for Milk Protein Hydrolysates book written by Luke Douglas, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Enzymes in Industry

Enzymes in Industry Book
Author : Wolfgang Aehle
Publisher : John Wiley & Sons
Release : 2008-01-08
ISBN : 3527617108
Language : En, Es, Fr & De

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Book Description :

Leading experts from all over the world present an overview of the use of enzymes in industry for: - the production of bulk products, such as glucose, or fructose - food processing and food analysis - laundry and automatic dishwashing detergents - the textile, pulp and paper and animal feed industries - clinical diagnosis and therapy - genetic engineering. The book also covers identification methods of new enzymes and the optimization of known ones, as well as the regulatory aspects for their use in industrial applications. Up to date and wide in scope, this is a chance for non-specialists to acquaint themselves with this rapidly growing field. '...The quality...is so great that there is no hesitation in recommending it as ideal reading for any student requiring an introduction to enzymes. ...Enzymes in Industry - should command a place in any library, industrial or academic, where it will be frequently used.' The Genetic Engineer and Biotechnologist 'Enzymes in Industry' is an excellent introduction into the field of applied enzymology for the reader who is not familiar with the subject. ... offers a broad overview of the use of enzymes in industrial applications. It is up-to-date and remarkable easy to read, despite the fact that almost 50 different authors contributed. The scientist involved in enzyme work should have this book in his or her library. But it will also be of great value to the marketing expert interested in the present use of enzymes and their future in food and nonfood applications.' Angewandte Chemie 'This book should be available to all of those working with, or aspiring to work with, enzymes. In particular academics should use this volume as a source book to ensure that their 'new' projects will not 'reinvent the wheel'.' Journal of Chemical Technology and Biotechnology

Amino Acids and Proteins for the Athlete The Anabolic Edge Second Edition

Amino Acids and Proteins for the Athlete  The Anabolic Edge  Second Edition Book
Author : Mauro G. Di Pasquale
Publisher : CRC Press
Release : 2007-11-30
ISBN : 1420043811
Language : En, Es, Fr & De

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Book Description :

Extensively updated with all chapters rewritten and double the information and references, Amino Acids and Proteins for the Athlete: The Anabolic Edge, Second Edition reflects the nearly exponential increase in data and knowledge in the past few years regarding the use of amino acids and proteins to enhance athletic performance. This groundbreaking book is written by physician Mauro Di Pasquale, two-time Pan American, two-time North American, and eight-time Canadian Powerlifting Champion. Dr. Di Pasquale served as an advisor to the World Wrestling and World Bodybuilding Federations, has written for numerous health and bodybuilding publications, and has published several books and newsletters on sports-related issues. In this volume, he imparts his scientific knowledge as well as lessons learned from his own athletic achievement to give professional and recreational athletes the tools they need to improve performance using nutrition and nutritional supplements as alternatives to drug use. The book begins with a brief review of energy and protein metabolism before describing the positive impact of supplementation on athletic performance, health, disease, and longevity. It reveals the actions of protein and amino acid supplements on muscle size and strength and energy metabolism as well as the role of specific amino acid supplements. The second part of the book, the practical how-to section, Naturally Anabolic, advises the athlete on ways to achieve maximum progress while avoiding the use of anabolic drugs. It provides the inside scoop on how to use nutrition to manipulate anabolic hormones naturally, and how to lose body fat without sacrificing muscle. The final chapter reveals the secrets of powerful nutritional supplements that can enhance an athlete’s performance. By following Dr. Di Pasquale’s time-tested advice, athletes will get the inside edge over the competition and take their achievement to the next level.

Milk Protein

Milk Protein Book
Author : Walter Hurley
Publisher : BoD – Books on Demand
Release : 2012-09-12
ISBN : 9535107437
Language : En, Es, Fr & De

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Book Description :

This book provides insights into a wide range of topics related to milk protein. The chapters of this book will be of significant value to those interested in dairy foods, milk chemistry, cheese production, human health, neonatal development, lactation and mammary gland biology, and milk protein production. These chapters explore a range of topics related to milk protein, including: bioactivities of milk proteins and the peptides generated from those proteins; novel functions ascribed for some milk proteins; how processing of milk can impact milk proteins; allergies associated with consumption of milk; genetic variation of milk proteins; application of genomic technologies to explore expression of proteins during milk synthesis; and production of milk and milk protein as affected by environmental factors.

Enzymes in Food Technology

Enzymes in Food Technology Book
Author : Robert J. Whitehurst,Barry A. Law
Publisher : Wiley-Blackwell
Release : 2002
ISBN : 9781841272238
Language : En, Es, Fr & De

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Book Description :

The second edition of this successful book highlights the widespread use of enzymes in food processing improvement and innovation, explaining how they bring advantages. The properties of different enzymes are linked to the physical and biochemical events that they influence in food materials and products, while these in turn are related to the key organoleptic, sensory and shelf life qualities of foods. Fully updated to reflect advances made in the field over recent years, the book also contains five new chapters.

Bioactive Components in Milk and Dairy Products

Bioactive Components in Milk and Dairy Products Book
Author : Young W. Park
Publisher : John Wiley & Sons
Release : 2009-06-29
ISBN : 0813819822
Language : En, Es, Fr & De

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Book Description :

Although bioactive compounds in milk and dairy products have been extensively studied during the last few decades – especially in human and bovine milks and some dairy products – very few publications on this topic are available, especially in other dairy species’ milk and their processed dairy products. Also, little is available in the areas of bioactive and nutraceutical compounds in bovine and human milks, while books on other mammalian species are non-existent. Bioactive Components in Milk and Dairy Products extensively covers the bioactive components in milk and dairy products of many dairy species, including cows, goats, buffalo, sheep, horse, camel, and other minor species. Park has assembled a group of internationally reputed scientists in the forefront of functional milk and dairy products, food science and technology as contributors to this unique book. Coverage for each of the various dairy species includes: bioactive proteins and peptides; bioactive lipid components; oligosaccharides; growth factors; and other minor bioactive compounds, such as minerals, vitamins, hormones and nucleotides, etc. Bioactive components are discussed for manufactured dairy products, such as caseins, caseinates, and cheeses; yogurt products; koumiss and kefir; and whey products. Aimed at food scientists, food technologists, dairy manufacturers, nutritionists, nutraceutical and functional foods specialists, allergy specialists, biotechnologists, medical and health professionals, and upper level students and faculty in dairy and food sciences and nutrition, Bioactive Components in Milk and Dairy Products is an important resource for those who are seeking nutritional, health, and therapeutic values or product technology information on milk and dairy products from the dairy cow and speciesbeyond. Areas featured are: Unique coverage of bioactive compounds in milks of the dairy cow and minor species, including goat, sheep, buffalo, camel, and mare Identifies bioactive components and their analytical isolation methods in manufactured dairy products, such as caseins, caseinates, and cheeses; yogurt products; koumiss and kefir; and whey products Essential for professionals as well as biotechnology researchers specializing in functional foods, nutraceuticals, probiotics, and prebiotics Contributed chapters from a team of world-renowned expert scientists

Bioactive Food Peptides in Health and Disease

Bioactive Food Peptides in Health and Disease Book
Author : Blanca Hernández-Ledesma,Chia-Chien Hsieh
Publisher : BoD – Books on Demand
Release : 2013-01-30
ISBN : 9535109642
Language : En, Es, Fr & De

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Book Description :

"Bioactive Food Peptides in Health and Disease" highlights recent developments on bioactive food peptides for the promotion of human health and the prevention/management of chronic diseases. The book provides a comprehensive revision of bioactive peptides obtained from both animal and plant food sources. Aspects related to their bioactivity, mechanism of action, and bioavailability are extensively described along the different chapters. Also, the chapters describe the impact of bioactive peptides on the physiological absorption, regulation and disease prevention. The book also covers the recent technological advances for the production of food peptides. Bioactive Food Peptides in Health and Disease provides updated and interesting information, being a good reference book for nutritional and food scientists, biochemists, industry producers, and consumers.

Physical Chemistry of Foods

Physical Chemistry of Foods Book
Author : Pieter Walstra
Publisher : CRC Press
Release : 2002-10-08
ISBN : 0824743261
Language : En, Es, Fr & De

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Book Description :

Exploring the structure and physical and chemical properties of solutions, dispersions, soft solids, fats, and cellular systems, Physical Chemistry of Foods describes the physiochemical principles of the reactions and conversions that occur during the manufacture, handling, and storage of foods. Coverage progresses from aspects of thermodynamics, bonds and interaction forces, and reaction kinetics, to transport phenomena, polymers, colloidal interactions, nucleation, glass transitions and freezing, and soft solids. This comprehensive volume effectively clarifies the physicochemical processes encountered in food product development.

Handbook of Food Products Manufacturing 2 Volume Set

Handbook of Food Products Manufacturing  2 Volume Set Book
Author : Nirmal Sinha
Publisher : John Wiley and Sons
Release : 2007-04-27
ISBN : 0470049642
Language : En, Es, Fr & De

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Book Description :

The Handbook of Food Products Manufacturing is a definitive master reference, providing an overview of food manufacturing in general, and then covering the processing and manufacturing of more than 100 of the most common food products. With editors and contributors from 24 countries in North America, Europe, and Asia, this guide provides international expertise and a truly global perspective on food manufacturing.

Fish protein Hydrolysate as a Substitute for Milk Protein in Calf Feeding

Fish protein Hydrolysate as a Substitute for Milk Protein in Calf Feeding Book
Author : Thomas Little Dodsworth
Publisher : Unknown
Release : 1977
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Fish protein Hydrolysate as a Substitute for Milk Protein in Calf Feeding book written by Thomas Little Dodsworth, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Protein in Neonatal and Infant Nutrition Recent Updates

Protein in Neonatal and Infant Nutrition  Recent Updates Book
Author : J. Bhatia,R. Shamir,Y. Vandenplas
Publisher : Unknown
Release : 2016-06
ISBN : 9783318054828
Language : En, Es, Fr & De

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Book Description :

Protein plays a vital role in growth and development and is able to 'program' healthy growth by influencing gene methylation for positive long-term health outcomes. The understanding of these mechanisms is critical to support and improve the health of future generations in both the short and long term.The first part of this book reviews the role of hydrolyzed proteins in infant feeding and the evidence-based benefits of their use in non-breastfed infants at risk of allergy and in infants with functional gastrointestinal disorders. The second part focuses on human milk and its potential alternatives in the feeding of healthy term infants. The final section is dedicated to preterm infants, their nutrition needs, and physiological capacities to ingest adequate amounts of protein for appropriate growth and development. Presenting the latest scientific findings on protein in early nutrition, this publication provides essential reading for pediatricians and researchers alike.

Milk Protein

Milk Protein Book
Author : Narongsak Chaiyabutr
Publisher : BoD – Books on Demand
Release : 2022-06-01
ISBN : 1803552018
Language : En, Es, Fr & De

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Book Description :

Milk Protein - New Research Approaches discusses the biology and synthesis of milk protein at both the cellular and molecular levels. It also presents related information on animal nutrition and management, including animal breeding. It is a useful resource for students, researchers, and professionals in veterinary, dairy, food, and animal science, among others.