Milk Proteins: From Expression to Food (Food Science and Technology) - Hardcover

Hardcover

ISBN 10: 0123740398 ISBN 13: 9780123740397

Verlag: Academic Press Inc, 2008

Inhaltsangabe

In recent years, there has been a great deal of progress in the understanding and management of milk proteins across the production chain. Milk Proteins 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 work within the larger pictures. At the same time it provides generalists with a complete overview and offers insights into topics for more in-depth reading. Covering areas that are receiving attention from people of many fields -- genomics, functional foods -- and including the latest research and developments in milk-protein phenomenon and interactions, this book will be an ideal resource for professionals and students alike.

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Über die Autorinnen und Autoren

Mike Boland joined the Riddet Institute in 2006 after 15 years in the dairy industry, first with the New Zealand Dairy Research Institute and then with Fonterra. During this time he headed a group involved in protein research and was General Manager for strategic research. He was also Global Program Leader for the New Zealand Dairy Board's Milk Characteristics program. Extensive liaison with high profile overseas researchers in the UK, USA and Germany enabled Dr Boland to bring the very best of those collaborations to his New Zealand work resulting in excellence in commercial processes and innovation for New Zealand. Dr Boland has published about 80 papers and 6 patents.

Harjinder Singh is a Distinguished Professor and Director of the Massey Institute of Food Science and Technology. He is also the Co-Director of the Riddet Institute, a National Centre of Research Excellence in food science and nutrition. Professor Singh's research focuses on milk protein structures and functionality, food emulsions, protection and encapsulation of bioactive compounds, and digestive behavior of food structures. He has published over 300 research papers in international journals, and is co-inventor of 15 patents some which have formed the basis of commercial innovations. He has presented over 110 keynote addresses at national and international conferences.

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In recent years there has been a great deal of progress in the understanding and management of milk proteins across the production chain. Dairy proteins are very common functional and nutritional ingredients in foods, and are used in a variety of applications. Milk Proteins: From Expression to Food, takes a uniquely comprehensive look at those applications and presents them in a one-source overview.

By providing a brief overview of each topic area with the most important recent advances, the "farm to fork" approach of this book allows specialists within this industry to contextualize their work within the larger picture by providing new and directly relevant information in their areas, along with information from complementary research fields. At the same time it provides a complete overview and offers insights into topics for more in-depth reading.

This book includes information on the hottest trends, including genomics and functional foods and the latest research in milk-protein phenomenon and interactions.

Key Features:

* Recent development across the entire production chain from animal genetics to functional and nutritional factors

* Internationally-recognized authors from academic and industrial institutions

* Timely information during a period of rapid change in consumer attitudes to food and health and the underpinning science

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In recent years there has been a great deal of progress in the understanding and management of milk proteins across the production chain. Dairy proteins are very common functional and nutritional ingredients in foods, and are used in a variety of applications. Milk Proteins: From Expression to Food, takes a uniquely comprehensive look at those applications and presents them in a one-source overview.

By providing a brief overview of each topic area with the most important recent advances, the "farm to fork" approach of this book allows specialists within this industry to contextualize their work within the larger picture by providing new and directly relevant information in their areas, along with information from complementary research fields. At the same time it provides a complete overview and offers insights into topics for more in-depth reading.

This book includes information on the hottest trends, including genomics and functional foods and the latest research in milk-protein phenomenon and interactions.

Key Features:

* Recent development across the entire production chain from animal genetics to functional and nutritional factors

* Internationally-recognized authors from academic and industrial institutions

* Timely information during a period of rapid change in consumer attitudes to food and health and the underpinning science

Details zur Ausgabe

• Verlag: Academic Press Inc
• Erscheinungsdatum: 2008
• Sprache: Englisch
• ISBN 10: 0123740398
• ISBN 13: 9780123740397
• Einband: Tapa dura
• Auflage: 1
• Anzahl der Seiten: 552
• Herausgeber: Boland Mike, Singh Harjinder, Thompson Abby
• Kontakt zum Hersteller: Nicht verfügbar
• Verantwortliche Person: Yeepin GmbH; 492000000000; sunshine12232@outlook.com; ; Alleestr.11; Kaiserslautern; Rheinland-Pfalz; 67655; Deutschland