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Milk Proteins

Understanding of the interactions of milk proteins in complex food systems continues to progress, resulting in specialized milk-protein;

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Casein

Casein is the name for a family of related phosphoprotein proteins. These proteins are commonly found in mammalian milk, making up 80;

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Milk Proteins

Milk Proteins: From Expression to Food, Third Edition contains contributions from internationally recognized authors from academia and;

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Whey Proteins

Whey Proteins: From Milk to Medicine addresses the basic properties of whey proteins including chemistry, analysis, heat sensitivity;

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Human Milk for Preterm Infants, An Issue of Clinics in Perinatology

Dr. Mimouni and Dr. Koletzko have assembled some of the world's leaders on breast milk for preterm infants to provide a current overview;

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Milk Proteins

In recent years, there has been a great deal of progress in the understanding and management of milk proteins across the production;

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Milk

Milk is a highly nutritious medium permissive for the growth of many diverse bacterial species. It is a composite form of different dietary;

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Applied Food Protein Chemistry

detrimental effects. Although proteins from milk, meats (including fish and poultry), eggs, cereals, legumes, and oilseeds have been the traditional;

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Chemical and Functional Properties of Food Proteins

of meat and fish, milk, eggs, cereals, legumes, oilseeds and single cell organisms, and present detailed information on the effects of conditions;

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Advanced Dairy Chemistry Volume 3

revised in three volumes in the 1990s. The series is the leading reference source on dairy chemistry, providing in-depth coverage of milk proteins;

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Advanced Dairy Chemistry: Volume 3

revised in three volumes in the 1990s. The series is the leading reference source on dairy chemistry, providing in-depth coverage of milk proteins;

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Caseins

Casein, one of the major proteins found in milk sources, can be associated with many health benefits. This book discusses the properties;

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Milk And Dairy Products In Human Nutrition

Milk is nature s most complete food, and dairy products are considered to be the most nutritious foods of all. The traditional view of the;

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Engineering Aspects of Milk and Dairy Products

more nutritious dairy products, from traditional milk to new, high-value added products like meal-replacement drinks. This changing market;

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Advanced Dairy Chemistry, Volume 2

revised in three volumes in the 1990s and 2000s. The series is the leading reference on dairy chemistry, providing in-depth coverage of milk;

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Advanced Dairy Chemistry, Volume 2

revised in three volumes in the 1990s and 2000s. The series is the leading reference on dairy chemistry, providing in-depth coverage of milk;

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Food Proteins and Peptides

protein interactions in bovine milk systems The effects of protein-saccharide interactions on the properties of food components Ameliorative;

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Milk and Dairy Products as Functional Foods

popular. Dairy foods are central to this sector: they are good delivery systems for functional foods (yoghurts, milk drinks, spreads) and are also;

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Angiotensin-Converting Enzyme

liberated through the digestion process. Animal and vegetal proteins can be used as a source of bioactive peptides. Milk, milk-derived food products;

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Milk Consumption & Health

physiological benefits beyond those traditionally expected from food. Milk proteins have a great potential use as functional foods. Healthy foods;

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Dietary Protein Research Trends

, provide complete protein, and don't need to be combined with other protein sources. Examples of complete protein foods are milk, cheese, yogurt;

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Improving the Safety and Quality of Milk

Consumers demand quality milk with a reasonable shelf-life, a requirement that can be met more successfully by the milk industry through;

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Improving the Safety and Quality of Milk

Consumers demand quality milk with a reasonable shelf-life, a requirement that can be met more successfully by the milk industry through;

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Goat Milk Chemistry and Its Product Manufacturing Technology

goat milk than the milk of any other farm animal on this planet. However, the investment resources on the dairy goat industry and research on;

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Developments in Dairy Chemistry-3

This volume is the third in the series on the chemistry and physical chemistry of milk constituents. Volumes 1 and 2 dealt with the com;

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Advances in Food and Nutrition Research

extremophile microorganisms, Recent advances in the development of healthier meat products, Food proteins in blood glucose control, Milk biomarker;

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Cultures Of Milk

Milk is the only food mammals produce naturally to feed their offspring. The human species is the only one that takes milk from other;

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