Casein

Structural Properties, Uses, Health Benefits and Nutraceutical Applications

Häftad, Engelska, 2024

1 933 kr

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Beskrivning

Casein: Structural Properties, Uses, Health Benefits and Nutraceutical Applications investigates casein properties, uses, and applications in food and non-food products in addition to exploring its health benefits and uses in manufacturing, such as in cheese products. Sections include in-depth discussions on the future scope, challenges, and market trends of this protein. This book is an excellent reference for food scientists, dairy researchers, pharmaceutical scientists, students and researchers studying related fields.

Provides comprehensive coverage of casein, the main milk protein that has many applications and uses
Includes suggested reading for further information
Addresses a wide-range of related topics, including non-food applications of casein

Produktinformation

Utgivningsdatum:2024-06-20
Mått:191 x 235 x 21 mm
Vikt:1 180 g
Format:Häftad
Språk:Engelska
Antal sidor:474
Förlag:Elsevier Science
ISBN:9780443158360

Utforska kategorier

Tillverkningsteknik inom Naturvetenskap och teknik

Mer om författaren

Dr. Mamdouh El-Bakry has worked more than 10 years in the food industry, and 15 years in food research, as well as, currently, as an Editor/ Potential Reviewer of high impact journals. He graduated with a B.Sc. (Very good with Honour) in Dairy Science and Technology in 1999, followed by two M.Sc. degrees in 2004 and 2007 and a Ph.D. in processed cheese from UCD (University College Dublin)-Ireland in 2011. He spent several years in postdoctoral research in Teagasc Food Research Centre in Ireland and the Autonomous University of Barcelona in Spain. The research interests were and are on Food Sciences and in particular Dairy Products, Dairy Technology, Chemistry, Microstructure, Enzyme Technology and Microbiology. He is an experienced lecturer and researcher as he was appointed as university teacher since the graduation and has successfully managed various research projects. He has a lot of publications, in the form of research/review papers, chapters and conference contributions in dairy science. He has been awarded several awards, such as the best paper in dairy phospholipids from the American Oil Chemist Society (AOCS) and best presentation in international conferences as well as several scholarships. He is a potential reviewer/referee in several peer reviewed food science journals and a member of the editorial board in several journals, such as LWT-Food Science and Technology, Journal of Food Research and International Journal of Dairy Science. Recently, he, as an editor-in-chief, has edited 3 books ‘Microstructure of Dairy Products’ (Wiley, 2018), Processed Cheese (Elsevier, 2022), and Casein (Elsevier, 2024).Dr. Bhavbhuti M. Mehta is an Associate Professor and Head in the Dairy Chemistry Department, Sheth M.C. College of Dairy Science at Kamdhenu University, Anand, Gujarat, India. He teaches various subjects on dairy and food chemistry at the undergraduate and postgraduate level. His major specialty is on various physico-chemical changes (process-induced changes) taking place during processing of milk and milk products and to food chemistry in general. His research interests also include Lipid oxidation and its prevention, methods to measures various oxidative deterioration, functional food ingredients and nutraceuticals, the role of various constituents in dairy and food products, chemistry and technology of milk and dairy products and camel milk. He is an associate editor of the International Journal of Dairy Technology.

Recensioner i media

"The contents and style of this book suggest that it has a wide audience that includes students as well as seasoned experts in the biological, medical, and nutritional sciences. Its clarity and directness that should render its contents accessible even to a casual reader. The table of contents provides a clear and easy to follow road map to the information contained within.... The text is easy to read; many casual readers with an interest in food and nutrition should find this to be a pleasant and informative read. The quality and quantity of the illustrations are good,.... The contents of this newer book are impressively comprehensive and organized in a clear, easy to follow fashion. It thus represents an accessible and impressively informative resource for anyone interested in this historically and nutritionally important protein." --©Doody’s Review Service, 2024, Peter J. Kennelly, PhD (Virginia Tech)

Innehållsförteckning

1. Casein: Types, Applications and Gastric Digestion2. Post translational modifications of Milk Casein3. Chemistry and properties of the Casein4. Structure of Casein Micelle5. Isolation, fractionation and enrichment of casein fractions: conventional, emerging and lab techniques6. Current concepts of casein and casein micelle structure, dynamics and interactions7. Beta casein: Type A1 and A2 milk8. Processed induced changes in casein during the manufacture of milk and dairy products9. Casein as ingredients: its production and application10. Analytical techniques for casein and its fractions11. Microscopic methods for analysis of casein micelles and its aggregates in milk and milk products12. Casein polymorphism and implications in cheesemaking13. Casein from goat milk: polymorphisms and their potential effects on health, nutraceutical and processing properties14. Use of casein in the manufacture of processed cheese15. Caseins in Equid's Milk: the Hard Cheesemaking Process with Milk Produced by Non-Ruminants Herbivores16. Nutraceutical properties of caseins17. Casein use for pharmaceutical applications18. Casein-derived bioactive peptides19. Antimicrobial activities of casein20. Phosphopeptides of casein: potential nutraceuticals21. Casein : Allergenicity and molecular Properties22. The non-food applications of casein