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Casein: Structural Properties, Uses, Health Benefits and Nutraceutical Applications de Mamdouh El-Bakry

Casein: Structural Properties, Uses, Health Benefits and Nutraceutical Applications

Editat de Mamdouh El-Bakry, Bhavbhuti M. Mehta
en Limba Engleză Paperback – 20 iun 2024
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. Sections include in-depth discussions on the future scope, challenges, and market trends of this protein. This book 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
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Specificații

ISBN-13: 9780443158360
ISBN-10: 0443158363
Pagini: 474
Dimensiuni: 191 x 235 mm
Greutate: 1.16 kg
Editura: ELSEVIER SCIENCE

Cuprins

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

Recenzii

"The contents and style of this book suggest that it has a wide audience that includes students as well as seasoned experts in the biological, medical, and nutritional sciences. Its clarity and directness that should render its contents accessible even to a casual reader. The table of contents provides a clear and easy to follow road map to the information contained within.... The text is easy to read; many casual readers with an interest in food and nutrition should find this to be a pleasant and informative read. The quality and quantity of the illustrations are good,.... The contents of this newer book are impressively comprehensive and organized in a clear, easy to follow fashion. It thus represents an accessible and impressively informative resource for anyone interested in this historically and nutritionally important protein." --©Doody’s Review Service, 2024, Peter J. Kennelly, PhD (Virginia Tech)