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Milk Proteins

Milk Proteins
  • Author : Isabel Gigli
  • Publisher :Unknown
  • Release Date :2016-09-07
  • Total pages :296
  • ISBN : 9789535125365
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Summary : Milk proteins have nutritional value and extraordinary biological properties. Research over the last decades has provided new insight into the structure and the function of milk bioactive peptides. Some of these peptides are delivered directly into milk, and some are encrypted in major proteins such as caseins and lactoglobulins. These peptides have antimicrobial functions modulating the gut microflora. Even when milk is undisputedly the first food for mammals, milk proteins sometimes can be a health threat, either because of allergic reaction or because of toxicity. In this regard, in vitro studies showed donkey's casein and major whey proteins to be more digestible than cows' for human consumption. In this book, readers will find updated research on the major milk proteins' structure, bioactive peptides, milk protein allergy, therapeutic strategies, and chemical markers that can be used to detect cow milk intolerance in infants. This book provides the most current scientific information on milk proteins, from structure to biological properties. It will be of great benefit for those interested in milk production, milk chemistry, and human health.

Milk Proteins

Milk Proteins
  • Author : Mike Boland,Harjinder Singh,Abby Thompson
  • Publisher :Unknown
  • Release Date :2014-07-08
  • Total pages :622
  • ISBN : 9780124051751
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Summary : 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. 20% new chapter content — full revision throughout New chapters address: role of milk proteins in human health; aspects of digestion and absorption of milk proteins in the GIT; consumer demand and future trends in milk proteins; and world supply of proteins with a focus on dairy proteins Internationally recognized authors and editors bring academic and industrial insights to this important topic

Advanced Dairy Chemistry: Volume 1: Proteins, Parts A&B

Advanced Dairy Chemistry: Volume 1: Proteins, Parts A&B
  • Author : Patrick F. Fox,Paul L. H. McSweeney
  • Publisher :Unknown
  • Release Date :2013-09-24
  • Total pages :1346
  • ISBN : 9781441986023
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Summary : Advanced Dairy Chemistry-l: Proteins is the first volume of the third edition of the series on advanced topics in Dairy Chemistry, which started in 1982 with the publication of Developments in Dairy Chemistry. This series of volume~ is intended to be a coordinated and authoritative treatise on Dairy Chemistry. In the decade since the second edition of this volume was published (1992), there have been considerable advances in the study of milk proteins, which are reflected in changes to this book. All topics included in the second edition are retained in the current edition, which has been updated and considerably expanded from 18 to 29 chapters. Owing to its size, the book is divided into two parts; Part A (Chapters 1-11) describes the more basic aspects of milk proteins while Part B (Chapters 12-29) reviews the more applied aspects. Chapter 1, a new chapter, presents an overview of the milk protein system, especially from an historical viewpoint. Chapters 2-5, 7-9, 15, and 16 are revisions of chapters in the second edition and cover analytical aspects, chemical and physiochemical properties, biosynthesis and genetic polymorphism of the principal milk proteins. Non-bovine caseins are reviewed in Chapter 6.

Evaluation of Camel Milk Protein Hydrolysates for GLP-1 Secretory and DPP-IV Inhibitory Activity

Evaluation of Camel Milk Protein Hydrolysates for GLP-1 Secretory and DPP-IV Inhibitory Activity
  • Author : Dipanjan Misra
  • Publisher :Unknown
  • Release Date :2019
  • Total pages :53
  • ISBN : OCLC:1127906026
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Summary :

Protein Hydrolysates in Biotechnology

Protein Hydrolysates in Biotechnology
  • Author : Vijai K. Pasupuleti,Arnold L. Demain
  • Publisher :Unknown
  • Release Date :2010-08-28
  • Total pages :229
  • ISBN : 1402066740
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Summary : Protein hydrolysates, otherwise commonly known as peptones or peptides, are used in a wide variety of products in fermentation and biotechnology industries. The term “peptone” was first introduced in 1880 by Nagelli for growing bacterial cultures. However, later it was discovered that peptones derived from the partial digestion of proteins would furnish organic nitrogen in readily available form. Ever since, p- tones, which are commonly known as protein hydrolysates, have been used not only for growth of microbial cultures, but also as nitrogen source in commercial fermen- tions using animal cells and recombinant microorganisms for the production of value added products such as therapeutic proteins, hormones, vaccines, etc. Today, the characterization, screening and manufacturing of protein hyd- lysates has become more sophisticated, with the introduction of reliable analytical instrumentation, high throughput screening techniques coupled with statistical design approaches, novel enzymes and efficient downstream processing equipment. This has enabled the introduction of custom-built products for specialized appli- tions in diverse fields of fermentation and biotechnology, such as the following. 1. Protein hydrolysates are used as much more than a simple nitrogen source. For example, the productivities of several therapeutic drugs made by animal cells and recombinant microorganisms have been markedly increased by use of p- tein hydrolysates. This is extremely important when capacities are limited. 2. Protein hydrolysates are employed in the manufacturing of vaccines by ferm- tation processes and also used as vaccine stabilizers.

Evaluation of Anti Diabetic Effect of Camel Milk Protein Hydrolysates

Evaluation of Anti Diabetic Effect of Camel Milk Protein Hydrolysates
  • Author : Suhail Hakeem Khan
  • Publisher :Unknown
  • Release Date :2019
  • Total pages :115
  • ISBN : OCLC:1131708940
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Summary :

Advanced Dairy Chemistry: Volume 1: Proteins, Parts A&B

Advanced Dairy Chemistry: Volume 1: Proteins, Parts A&B
  • Author : P. F. Fox,P. L. H. McSweeney
  • Publisher :Unknown
  • Release Date :2003
  • Total pages :1346
  • ISBN : 0306472716
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Summary : Advanced Dairy Chemistry-1. Proteins addresses the most commercially important constituents of milk in terms of their roles in nutrition and as functional components in foods. This third edition, which is the work of dairy scientists and other experts from around the world, provides detailed scientific information on all aspects of milk proteins.An extensively revised Table of Contents includes more chapter-level headings to make the material more accessible and highlights a number of key topics, such as methods for resolving and identifying proteins, biologically and physiologically active proteins, molecular genetics and functional milk proteins-all of which have assumed increased importance in recent years.All chapters from the second edition have been completely updated and coverage of the biological properties and stability of milk proteins has been enhanced greatly. The book has been expanded from 18 chapters in the second edition to 29 chapters and is divided into two parts: Part A (Chapters 1-11) describes the more basic aspects of milk proteins, while Part B (Chapters 12-29) reviews the more applied aspects. New topics include an overview of the milk protein system, allergenicity of milk proteins, bioactive peptides, genetic engineering of milk proteins, and certain additional chapters on protein-rich dairy products.This authoritative work summarizes current knowledge on milk proteins and suggests areas for future work.

Bioactive Components in Milk and Dairy Products

Bioactive Components in Milk and Dairy Products
  • Author : Young W. Park
  • Publisher :Unknown
  • Release Date :2009-06-29
  • Total pages :440
  • ISBN : 9780813819822
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Summary : Although bioactive compounds in milk and dairy products have been extensively studied during the last few decades – especially in human and bovine milks and some dairy products – very few publications on this topic are available, especially in other dairy species’ milk and their processed dairy products. Also, little is available in the areas of bioactive and nutraceutical compounds in bovine and human milks, while books on other mammalian species are non-existent. Bioactive Components in Milk and Dairy Products extensively covers the bioactive components in milk and dairy products of many dairy species, including cows, goats, buffalo, sheep, horse, camel, and other minor species. Park has assembled a group of internationally reputed scientists in the forefront of functional milk and dairy products, food science and technology as contributors to this unique book. Coverage for each of the various dairy species includes: bioactive proteins and peptides; bioactive lipid components; oligosaccharides; growth factors; and other minor bioactive compounds, such as minerals, vitamins, hormones and nucleotides, etc. Bioactive components are discussed for manufactured dairy products, such as caseins, caseinates, and cheeses; yogurt products; koumiss and kefir; and whey products. Aimed at food scientists, food technologists, dairy manufacturers, nutritionists, nutraceutical and functional foods specialists, allergy specialists, biotechnologists, medical and health professionals, and upper level students and faculty in dairy and food sciences and nutrition, Bioactive Components in Milk and Dairy Products is an important resource for those who are seeking nutritional, health, and therapeutic values or product technology information on milk and dairy products from the dairy cow and speciesbeyond. Areas featured are: Unique coverage of bioactive compounds in milks of the dairy cow and minor species, including goat, sheep, buffalo, camel, and mare Identifies bioactive components and their analytical isolation methods in manufactured dairy products, such as caseins, caseinates, and cheeses; yogurt products; koumiss and kefir; and whey products Essential for professionals as well as biotechnology researchers specializing in functional foods, nutraceuticals, probiotics, and prebiotics Contributed chapters from a team of world-renowned expert scientists

Dairy-Derived Ingredients

Dairy-Derived Ingredients
  • Author : M Corredig
  • Publisher :Unknown
  • Release Date :2009-10-26
  • Total pages :712
  • ISBN : 9781845697198
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Summary : Advances in technologies for the extraction and modification of valuable milk components have opened up new opportunities for the food and nutraceutical industries. New applications for dairy ingredients are also being found. Dairy-derived ingredients reviews the latest research in these dynamic areas. Part one covers modern approaches to the separation of dairy components and manufacture of dairy ingredients. Part two focuses on the significant area of the biological functionality of dairy components and their nutraceutical applications, with chapters on milk oligosaccharides, lactoferrin and the role of dairy in food intake and metabolic regulation, among other topics. The final part of the book surveys the technological functionality of dairy components and their applications in food and non-food products. Dairy ingredients and food flavour, applications in emulsions, nanoemulsions and nanoencapsulation, and value-added ingredients from lactose are among the topics covered. With its distinguished editor and international team of contributors, Dairy-derived ingredients is an essential guide to new developments for the dairy and nutraceutical industries, as well as researchers in these fields. Summarises modern approaches to the separation of dairy components and the manufacture of dairy ingredients Assesses advances in both the biological and technological functionality of dairy components Examines the application of dairy components in both food and non-food products

Whey Proteins

Whey Proteins
  • Author : Hilton C Deeth,Nidhi Bansal
  • Publisher :Unknown
  • Release Date :2018-09-12
  • Total pages :746
  • ISBN : 9780128121252
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Summary : Whey Proteins: From Milk to Medicine addresses the basic properties of whey proteins including chemistry, analysis, heat sensitivity, interactions with other proteins and carbohydrates, modifications (hydrolysis, aggregation, conjugation), their industrial preparation, processing and applications, quality aspects including flavour and effects of storage, as well as their role in nutrition, sports and exercise, and health and wellness. Readers of Whey Proteins will gain a better understanding of the chemical nature of the various whey proteins in cow’s milk and the milk of other species. This includes their unique physical and functional properties; the industrial processes used to extract them from milk, to process them into various forms, and to modify them to enhance their functionality; and their nutritive value and application in the fields of sports and exercise science, infant nutrition and medicine. This book is an essential resource for food and nutrition researchers, dairy and food companies, pharmaceutical organizations, and graduate students. Presents up-to-date coverage of whey proteins from milk to medicine Contains a description of the production and properties of whey protein products Offers an overview of the effects of thermal and non-thermal processes on whey protein characteristics Describes the rationale for, and benefits of, using whey proteins in health and wellness preparations

Immunoendocrinology: Scientific and Clinical Aspects

Immunoendocrinology: Scientific and Clinical Aspects
  • Author : George S. Eisenbarth
  • Publisher :Unknown
  • Release Date :2010-12-13
  • Total pages :579
  • ISBN : 1603274782
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Summary : Immunoendocrinology is a rapidly developing field of research that seeks to understand the intersection of the immune and endocrine systems. Immunoendocrinology: Scientific and Clinical Aspects explores in detail the current knowledge of immunoendocrinology, namely endocrine disorders produced by disorders of immune function. Chapters cover both basic pathophysiology informed by studies of animal models as well as current understanding of multiple related clinical diseases—their pathophysiology, diagnosis, and therapy. Immunoendocrinology: Scientific and Clinical Aspects captures the central role of immunoendocrinologic processes in the pathogenesis of not only type 1 diabetes but in a range of other autoimmune and endocrine disorders.

Enzymic Hydrolysis of Food Proteins

Enzymic Hydrolysis of Food Proteins
  • Author : Jens Adler-Nissen
  • Publisher :Unknown
  • Release Date :1986
  • Total pages :427
  • ISBN : UOM:39015011640284
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Summary :

Protein Hydrolysates in Biotechnology

Protein Hydrolysates in Biotechnology
  • Author : Vijai K. Pasupuleti,Arnold L. Demain
  • Publisher :Unknown
  • Release Date :2010-08-28
  • Total pages :229
  • ISBN : 1402066740
GET BOOK HERE

Summary : Protein hydrolysates, otherwise commonly known as peptones or peptides, are used in a wide variety of products in fermentation and biotechnology industries. The term “peptone” was first introduced in 1880 by Nagelli for growing bacterial cultures. However, later it was discovered that peptones derived from the partial digestion of proteins would furnish organic nitrogen in readily available form. Ever since, p- tones, which are commonly known as protein hydrolysates, have been used not only for growth of microbial cultures, but also as nitrogen source in commercial fermen- tions using animal cells and recombinant microorganisms for the production of value added products such as therapeutic proteins, hormones, vaccines, etc. Today, the characterization, screening and manufacturing of protein hyd- lysates has become more sophisticated, with the introduction of reliable analytical instrumentation, high throughput screening techniques coupled with statistical design approaches, novel enzymes and efficient downstream processing equipment. This has enabled the introduction of custom-built products for specialized appli- tions in diverse fields of fermentation and biotechnology, such as the following. 1. Protein hydrolysates are used as much more than a simple nitrogen source. For example, the productivities of several therapeutic drugs made by animal cells and recombinant microorganisms have been markedly increased by use of p- tein hydrolysates. This is extremely important when capacities are limited. 2. Protein hydrolysates are employed in the manufacturing of vaccines by ferm- tation processes and also used as vaccine stabilizers.

Basic Molecular Protocols in Neuroscience: Tips, Tricks, and Pitfalls

Basic Molecular Protocols in Neuroscience: Tips, Tricks, and Pitfalls
  • Author : John T. Corthell
  • Publisher :Unknown
  • Release Date :2014-04-16
  • Total pages :124
  • ISBN : 9780128015278
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Summary : Basic Neuroscience Protocols: Tips, Tricks, and Pitfalls contains explanatory sections that describe the techniques and what each technique really tells the researcher on a scientific level. These explanations describe relevant controls, troubleshooting, and reaction components for some of the most widely used neuroscience protocols that remain difficult for many neuroscientists to implement successfully. Having this additional information will help researchers ensure that their experiments work the first time, and will also minimize the time spent working on a technique only to discover that the problem was them, and not their materials. Describes techniques in very specific detail with step-by-step instructions, giving researchers in-depth understanding Offers many details not present in other protocol books Describes relevant controls for each technique and what those controls mean Chapters include references (key articles, books, protocols) for additional study Describes both the techniques and the habits necessary to get quality results, such as aseptic technique, aliquoting, and general laboratory rules

Milk Proteins

Milk Proteins
  • Author : C.A. Barth,E. Schlimme
  • Publisher :Unknown
  • Release Date :2012-12-06
  • Total pages :308
  • ISBN : 9783642853739
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Summary : This book reviews the state of knowledge and progress of research on food proteins, and in particular, milk proteins. Its basis is the Symposium on Milk Proteins that was held at the Federal Dairy Research Centre in Kiel, FRG, in June, 1988. Scien tists from around the world attended and addressed pure, as well as applied fields of protein research and technology. This book is divided into five sections, each adapted from the symposium's invited lectures, short communications, and poster presentations. New criteria for the "bio logical value" of dietary proteins and their relationships are considered according to: - Milk Proteins and Nitrogen Equilibrium - Milk Proteins and Ligands - Milk Proteins: Structural and Genetic Aspects - Milk Proteins: Technological and Functional Aspects - Milk Proteins and Clinical Nutrition Generally, different dietary proteins are classified according to their "biological value," i.e., their capacity to cause different retention of nitrogen in the body. But we think there are other intriguing leads worth studying that may help to identify which dietary proteins are best recommended for specific dietary situations or clini cal conditions. In addition, we have taken into consideration new fields such as attempts to determine the three-dimensional structure of proteins using two-dimensional NMR spectroscopy, and the application of genetic engineering to the lactating cell. In other words, we are on the way to the transgenic cow with customized milk constituents and composition.

Food Proteins and Their Applications

Food Proteins and Their Applications
  • Author : Srinivasan Damodaran
  • Publisher :Unknown
  • Release Date :2017-10-19
  • Total pages :694
  • ISBN : 9781351447539
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Summary : Reviews the physiochemical properties of the main food proteins and explores the interdependency between the structure-function relationship of specific protein classes and the processing technologies applied to given foods. The book offers solutions to current problems related to the complexity of food composition, preparation and storage, and includes such topics as foams, emulsions, gelation by macromolecules, hydrolysis, microparticles/fat replacers, protein-based edible films, and extraction procedures.

Goat Science

Goat Science
  • Author : Sándor Kukovics
  • Publisher :Unknown
  • Release Date :2018-06-20
  • Total pages :412
  • ISBN : 9781789232028
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Summary : Goat science covers quite a wide range and varieties of topics, from genetics and breeding, via nutrition, production systems, reproduction, milk and meat production, animal health and parasitism, etc., up to the effects of goat products on human health. In this book, several parts of them are presented within 18 different chapters. Molecular genetics and genetic improvement of goats are the new approaches of goat development. Several factors affect the passage rate of digesta in goats, but for diet properties, goats are similar to other ruminants. Iodine deficiency in goats could be dangerous. Assisted reproduction techniques have similar importance in goats like in other ruminants. Milk and meat production traits of goats are almost equally important and have significant positive impacts on human health. Many factors affect the health of goats, heat stress being of increasing importance. Production systems could modify all of the abovementioned characteristics of goats.

Nutrition and Skeletal Muscle

Nutrition and Skeletal Muscle
  • Author : Stéphane Walrand
  • Publisher :Unknown
  • Release Date :2018-10-24
  • Total pages :568
  • ISBN : 9780128104101
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Summary : Nutrition and Skeletal Muscle provides coverage of the evidence of dietary components that have proven beneficial for bettering adverse changes in skeletal muscle from disuse and aging. Skeletal muscle is the largest tissue in the body, providing elements of contraction and locomotion and acting as an important contributor to whole body protein and amino metabolism, glucose disposal and lipid metabolism. However, muscle loss, atrophy or weakness can occur when there are metabolic imbalances, disuse or aging. This book addresses the topic by providing insight and research from international leaders, making it the go-to reference for those in skeletal muscle physiology. Provides an understanding of the crucial role of skeletal muscle in global metabolic homeostasis regulation Delivers the information needed to understand the utilization of crucial supplements for the preservation of skeletal muscle Presents insights on research from international leaders in the field

Advanced Dairy Chemistry

Advanced Dairy Chemistry
  • Author : Paul L. H. McSweeney,James A. O'Mahony
  • Publisher :Unknown
  • Release Date :2015-10-30
  • Total pages :498
  • ISBN : 9781493928002
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Summary : The chemistry and physico-chemical properties of milk proteins are perhaps the largest and most rapidly evolving major areas in dairy chemistry. Advanced Dairy Chemistry-1B: Proteins: Applied Aspects covers the applied, technologically-focused chemical aspects of dairy proteins, the most commercially valuable constituents of milk. This fourth edition contains most chapters in the third edition on applied aspects of dairy proteins. The original chapter on production and utilization of functional milk proteins has been split into two new chapters focusing on casein- and whey-based ingredients separately by new authors. The chapters on denaturation, aggregation and gelation of whey proteins (Chapter 6), heat stability of milk (Chapter 7) and protein stability in sterilised milk (Chapter 10) have been revised and expanded considerably by new authors and new chapters have been included on rehydration properties of dairy protein powders (Chapter 4) and sensory properties of dairy protein ingredients (Chapter 8). This authoritative work describes current knowledge on the applied and technologically-focused chemistry and physico-chemical aspects of milk proteins and will be very valuable to dairy scientists, chemists, technologists and others working in dairy research or in the dairy industry.

The Maillard Reaction

The Maillard Reaction
  • Author : H E Nursten
  • Publisher :Unknown
  • Release Date :2007-10-31
  • Total pages :226
  • ISBN : 9781847552570
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Summary : Research in the field of the Maillard reaction has developed rapidly in recent years as a result of not only the application of improved analytical techniques, but also of the realisation that the Maillard reaction plays an important role in some human diseases and in the ageing process. The Maillard Reaction: Chemistry, Biochemistry, and Implications provides a comprehensive treatise on the Maillard reaction. This single-author volume covers all aspects of the Maillard reaction in a uniform, co-ordinated, and up-to-date manner. The book encompasses: the chemistry of non-enzymic browning; recent advances; colour formation in non-enzymic browning; flavour and off-flavour formation in non-enzymic browning; toxicological aspects; nutritional aspects; other physiological aspects; other consequences of technological significance; implications for other fields; non-enzymic browning due mainly to ascorbic acid; caramelisation; inhibition of non-enzymic browning in foods; and inhibition of the Maillard reaction in vivo. The Maillard Reaction: Chemistry, Biochemistry, and Implications will be welcomed as an important publication for both new and experienced researchers who are involved in solving the mysteries and complexities of Maillard chemistry and biochemistry. It will also appeal to students, university lecturers, and researchers in a variety of fields, including food science, nutrition, biochemistry, medicine, pharmacology, toxicology, and soil science.

Cumulated Index Medicus

Cumulated Index Medicus
  • Author : Anonim
  • Publisher :Unknown
  • Release Date :1993
  • Total pages :229
  • ISBN : UIUC:30112023523191
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Summary :