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Informationen zum Autor Mike Boland joined the Riddet Institute in 2006 after 15 years in the dairy industry, first with the New Zealand Dairy Research Institute and then with Fonterra. During this time he headed a group involved in protein research and was General Manager for strategic research. He was also Global Program Leader for the New Zealand Dairy Board's Milk Characteristics program. Extensive liaison with high profile overseas researchers in the UK, USA and Germany enabled Dr Boland to bring the very best of those collaborations to his New Zealand work resulting in excellence in commercial processes and innovation for New Zealand. Dr Boland has published about 80 papers and 6 patents. Harjinder Singh is a Distinguished Professor and Director of the Massey Institute of Food Science and Technology. He is also the Co-Director of the Riddet Institute, a National Centre of Research Excellence in food science and nutrition. Professor Singh's research focuses on milk protein structures and functionality, food emulsions, protection and encapsulation of bioactive compounds, and digestive behavior of food structures. He has published over 300 research papers in international journals, and is co-inventor of 15 patents some which have formed the basis of commercial innovations. He has presented over 110 keynote addresses at national and international conferences. Klappentext 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. Zusammenfassung There has been a great deal of progress in the understanding and management of milk proteins across the production chain. This book takes a comprehensive look at those developments. It offers information from internationally-recognised authors from both academic and commercial resources. Inhaltsverzeichnis Ch 1-Milk-An OverviewCh 2-The Comparative Genomics of Tammar Wallaby and Cape Fur Seal Lactation: Models to Examine Function of Milk ProteinsCh 3-Significance, Origin and Function of Bovine Milk Proteins: The Biological Implications of Manipulation or ModificationCh 4-Post Translational Modifications of CaseinsCh 5-Casein Micelle Structure and StabilityCh 6-Structure and Stability of Whey ProteinsCh 7-High Pressure-induced Interactions Involving Whey ProteinsCh 8-The Whey Proteins in Milk: Thermal Denaturation, Physical Interactions and Functional Properties of MilkCh 9-Effect of Drying on Milk ProteinsCh 10-Changes in Milk Proteins During Storage of Dry PowdersCh 11-Interactions and Functionality of Milk Proteins in Food EmulsionsCh 12-Milk Protein-Polysaccharide InteractionsCh 13-Interactions between Milk Proteins and MicronutrientsCh 14-Model Food Systems and Protein FunctionalityCh 15-Sensory Aspects of Dairy ProteinsCh 16-Milk Protein GelsCh 17-Nutritional and Functional Aspects of Dairy ProteinsCh 18-Milk Proteins: The Future...
List of contents
Ch 1-Milk-An OverviewCh 2-The Comparative Genomics of Tammar Wallaby and Cape Fur Seal Lactation: Models to Examine Function of Milk ProteinsCh 3-Significance, Origin and Function of Bovine Milk Proteins: The Biological Implications of Manipulation or ModificationCh 4-Post Translational Modifications of CaseinsCh 5-Casein Micelle Structure and StabilityCh 6-Structure and Stability of Whey ProteinsCh 7-High Pressure-induced Interactions Involving Whey ProteinsCh 8-The Whey Proteins in Milk: Thermal Denaturation, Physical Interactions and Functional Properties of MilkCh 9-Effect of Drying on Milk ProteinsCh 10-Changes in Milk Proteins During Storage of Dry PowdersCh 11-Interactions and Functionality of Milk Proteins in Food EmulsionsCh 12-Milk Protein-Polysaccharide InteractionsCh 13-Interactions between Milk Proteins and MicronutrientsCh 14-Model Food Systems and Protein FunctionalityCh 15-Sensory Aspects of Dairy ProteinsCh 16-Milk Protein GelsCh 17-Nutritional and Functional Aspects of Dairy ProteinsCh 18-Milk Proteins: The Future
