000			02159cam a2200301zu 4500
001			88972844
003			FRCYB88972844
005			20251020123427.0
006			m o d
007			cr un
008			251020s2014 fr | o|||||0|0|||eng d
020			_a9780124051713
035			_aFRCYB88972844
040			_aFR-PaCSA _ben _c _erda
100	1		_aBoland Phd, Mike
245	0	1	_aMilk Proteins _bFrom Expression to Food _c['Boland Phd, Mike', 'Singh Phd, Harjinder', 'Thompson, Abby']
264		1	_bAcademic Press _c2014
300			_a p.
336			_btxt _2rdacontent
337			_bc _2rdamdedia
338			_bc _2rdacarrier
650		0	_a
700	0		_aBoland Phd, Mike
700	0		_aSingh Phd, Harjinder
700	0		_aThompson, Abby
856	4	0	_2Cyberlibris _uhttps://international.scholarvox.com/netsen/book/88972844 _qtext/html _a
520			_aUnderstanding 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
999			_c1554165 _d1554165