The Resource Advanced Dairy Chemistry : Volume 1A: Proteins: Basic Aspects, 4th Edition, edited by Paul L. H. McSweeney, Patrick F. Fox, (electronic resource)

Advanced Dairy Chemistry : Volume 1A: Proteins: Basic Aspects, 4th Edition, edited by Paul L. H. McSweeney, Patrick F. Fox, (electronic resource)

Label
Advanced Dairy Chemistry : Volume 1A: Proteins: Basic Aspects, 4th Edition
Title
Advanced Dairy Chemistry
Title remainder
Volume 1A: Proteins: Basic Aspects, 4th Edition
Statement of responsibility
edited by Paul L. H. McSweeney, Patrick F. Fox
Creator
Contributor
Editor
Provider
Subject
Language
eng
Summary
The chemistry and physico-chemical properties of milk proteins is perhaps the largest and most rapidly evolving major area in dairy chemistry. Advanced Dairy Chemistry-1A; Proteins: Basic Aspects covers the fundamental chemistry of dairy proteins, the most commercially valuable constituents of milk. This fourth edition includes all chapters in the third edition on basic aspects of dairy proteins which have been revised and expanded. The chapters on the chemistry of the caseins (Chapter 4), genetic polymorphism (Chapter 15) and nutritional aspects of milk proteins (Chapter 16) have been revised by new authors and new chapters have been included on the evolution of the mammary gland (Chapter 1) and on minor proteins and growth factors in milk (Chapter 11). This authoritative work describes current knowledge on the basic chemistry and physico-chemical aspects of milk proteins and will be very valuable to dairy scientists, chemists, and others working in dairy research or in the dairy industry
http://library.link/vocab/creatorName
McSweeney, P. L. H
Image bit depth
0
LC call number
TP248.65.F66
Literary form
non fiction
http://library.link/vocab/relatedWorkOrContributorName
  • Fox, Patrick F.
  • SpringerLink
http://library.link/vocab/subjectName
  • Chemistry
  • Food science
  • Biochemistry
  • Microbiology
  • Chemistry
  • Food Science
  • Protein Science
  • Microbiology
Label
Advanced Dairy Chemistry : Volume 1A: Proteins: Basic Aspects, 4th Edition, edited by Paul L. H. McSweeney, Patrick F. Fox, (electronic resource)
Instantiates
Publication
Antecedent source
mixed
Carrier category
online resource
Carrier category code
cr
Carrier MARC source
rdacarrier
Color
not applicable
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
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. Chemstry 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
Dimensions
unknown
Edition
4th ed. 2013.
Extent
XVII, 548 p. 113 illus., 40 illus. in color.
File format
multiple file formats
Form of item
electronic
Isbn
9781461447146
Level of compression
uncompressed
Media category
computer
Media MARC source
rdamedia
Media type code
c
Other control number
10.1007/978-1-4614-4714-6
Other physical details
online resource.
Quality assurance targets
absent
Reformatting quality
access
Specific material designation
remote
System control number
(DE-He213)978-1-4614-4714-6
Label
Advanced Dairy Chemistry : Volume 1A: Proteins: Basic Aspects, 4th Edition, edited by Paul L. H. McSweeney, Patrick F. Fox, (electronic resource)
Publication
Antecedent source
mixed
Carrier category
online resource
Carrier category code
cr
Carrier MARC source
rdacarrier
Color
not applicable
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
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. Chemstry 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
Dimensions
unknown
Edition
4th ed. 2013.
Extent
XVII, 548 p. 113 illus., 40 illus. in color.
File format
multiple file formats
Form of item
electronic
Isbn
9781461447146
Level of compression
uncompressed
Media category
computer
Media MARC source
rdamedia
Media type code
c
Other control number
10.1007/978-1-4614-4714-6
Other physical details
online resource.
Quality assurance targets
absent
Reformatting quality
access
Specific material designation
remote
System control number
(DE-He213)978-1-4614-4714-6

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