| Edizione | [4th ed.] |
| Pubbl/distr/stampa |
New York, : Springer, c2013
|
| Descrizione fisica |
1 online resource (557 p.)
|
| Disciplina |
637
|
| Altri autori (Persone) |
FoxP. F
McSweeneyP. L. H
|
| Soggetto topico |
Dairy products - Composition
Milk proteins
|
| ISBN |
1-299-19721-3
1-4614-4714-3
|
| Formato |
Materiale a stampa  |
| Livello bibliografico |
Monografia |
| Lingua di pubblicazione |
eng
|
| Nota di contenuto |
1. Origin and evolution of the major constituents of milk -- 2. Milk Proteins: Introduction and historical aspects -- 3. Quantitation of proteins in milk and milk products -- 4. Chemistry of Caseins -- 5. Higher order structures of the caseins: a paradox -- 6. Casein micelle structure, functions and interactions -- 7. b-Lactoglobulin -- 8. a-Lactalbumin -- 9. Immunoglobulins in mammary secretions -- 10. Lactoferrin -- 11. Minor proteins, Including Growth Factors -- 12. Indigenous enzymes of milk -- 13. Interspecies comparison of milk proteins -- 14. Genetics and Biosynthesis of milk proteins -- 15. Genetic polymorphism of milk proteins -- 16. Nutritional Quality of milk proteins -- Index.
|
| Altri titoli varianti |
Proteins
|
| Record Nr. | UNINA-9910437809003321 |
Info
Advanced dairy chemistry [[electronic resource] ] . Volume 1A Proteins : basic aspects / / Paul L.H. McSweeney, Patrick F. Fox, editors
