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This selection of key presentations from the Food Structures,
Digestion and Health conference is devoted to the unique and
challenging interface between food science and nutrition, and
brings together scientists across several disciplines to address
cutting-edge research issues. Topics include modeling of the
gastrointestinal tract, effect of structures on digestion, and
design for healthy foods.
New knowledge in this area is vital to enable the international
food industry to design of a new generation of foods with enhanced
health and sensory attributes. The multidisciplinary approach
includes research findings by internationally renowned scientists,
and presents new research findings important and pertinent to
professionals in both the food science and nutrition fields.
Describes the science underpinning typical food structures
providing guidance on food structure in different
conditionsIncludes novel approaches to the design of healthy foods
using real-world examples of applied research and design written by
top leaders in the areaDescribes and validates model systems for
understanding digestion and predicting digestion kinetics
In recent years, there has been a great deal of progress in the
understanding and management of milk proteins across the production
chain. This book 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.
*A fresh look at recent developments across the entire production
chain -- from animal genetics to nutritional and nutrigenomic needs
of the customer
*Up-to-date information from internationally-recognised authors
from both academic and commercial resources
Milk Proteins: From Expression to Food, Third Edition contains
contributions from internationally recognized authors from academia
and industry. Professionals, academics and graduate students
working in any of the dairy-related industries or disciplines will
continue to find this updated information valuable to their work.
Using a unique "field-to-table" approach, this third edition
provides comprehensive coverage of new developments and insights
into the entire dairy food chain - from the source, to the
nutritional aspects affecting the customer. Containing three new
chapters, this new edition continues to present a comprehensive
overview of the biology, processing, chemistry, and nutrition of
milk proteins and features the latest science and developments.
Valuable application-based information is made available through
the exploration of the use of milk proteins from industry
viewpoints.
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.
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