Milk Proteins - From Expression to Food (Paperback, 2nd edition)

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.

General

Imprint:	Academic Press Inc
Country of origin:	United States
Series:	Food Science and Technology
Release date:	August 2016
First published:	2014
Editors:	Mike Boland • Harjinder Singh • Abby Thompson
Dimensions:	235 x 191 x 29mm (L x W x T)
Format:	Paperback
Pages:	622
Edition:	2nd edition
ISBN-13:	978-0-12-810044-8
Categories:	Books > Science & Mathematics > Biology, life sciences > Life sciences: general issues > General Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
LSN:	0-12-810044-3
Barcode:	9780128100448

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