Whey proteins = from milk to medicine /
Deeth, Hilton, (1945-)

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  • Whey proteins = from milk to medicine /
  • 紀錄類型: 書目-電子資源 : Monograph/item
    正題名/作者: Whey proteins/ edited by Hilton C. Deeth, Nidhi Bansal.
    其他題名: from milk to medicine /
    其他作者: Deeth, Hilton,
    出版者: London, United Kingdom :Academic Press, : 2018.,
    面頁冊數: 1 online resource
    內容註: Intro; Title page; Table of Contents; Copyright; List of Contributors; About the Editors; Hilton Deeth; Nidhi Bansal; Preface; Abbreviations; Chapter 1. Whey Proteins: An Overview; Abstract; 1.1 Introduction; 1.2 Major Whey Proteins; 1.3 Minor Whey Proteins; References; Chapter 2. History of the Development and Application of Whey Protein Products; Abstract; Acknowledgments; 2.1 Introduction; 2.2 Membrane Development-1960s to 1980s; 2.3 Systems and Applications Development; 2.4 Key Developments Since 1990; 2.5 Whey Proteins and Advances in Cheese Making Technology
    內容註: 2.6 Current Whey Protein Products and Their Applications2.7 Further Developments; 2.8 Conclusions; References; Further Reading; Chapter 3. Manufacture of Whey Protein Products: Concentrates, Isolate, Whey Protein Fractions and Microparticulated; Abstract; 3.1 Whey Protein Concentrates and Isolate by Ultrafiltration; 3.2 Whey Protein Fractions by Membrane-Based Separations; 3.3 Microparticulated Whey Protein; 3.4 Conclusion; References; Chapter 4. Changes in Whey Protein Powders During Storage; Abstract; 4.1 Introduction; 4.2 Physicochemical Changes During Storage
    內容註: 4.3 Measures to Overcome Changes During Storage4.4 Conclusions; References; Chapter 5. Analytical Methods for Measuring or Detecting Whey Proteins; Abstract; 5.1 Introduction; 5.2 Process-Induced Molecular Changes Affecting the Analysis of Whey Proteins; 5.3 Analytical Methods; 5.4 Proteomics Approaches; 5.5 Conclusions and Outlook; References; Chapter 6. Thermal Denaturation, Aggregation, and Methods of Prevention; Abstract; 6.1 Introduction; 6.2 Theoretical Approach of Whey Thermal Denaturation and Aggregation; 6.3 Behavior of Whey Proteins During Thermal Processing
    內容註: 6.4 Effects of Commercial Thermal Processing on Whey Protein Functionality6.5 Future Challenges: Prevention of Denaturation/Aggregation of Whey Proteins; 6.6 Conclusions: Future Perspectives; References; Further Reading; Chapter 7. Whey Protein−Carbohydrate Conjugates; Abstract; 7.1 Introduction; 7.2 Maillard Reaction Chemistry; 7.3 Factors Affecting Maillard-Induced Conjugation of Whey Proteins; 7.4 Whey Protein and Carbohydrate Substrates Used in Conjugation; 7.5 Approaches Used to Achieve Conjugation; 7.6 Techno-Functional Properties of Conjugated Whey Proteins
    內容註: 7.7 Nutritional Properties of Conjugated Whey Proteins7.8 Conclusions; References; Chapter 8. Novel Processing Technologies: Effects on Whey Protein Structure and Functionality; Abstract; 8.1 Introduction; 8.2 High-Pressure Processing; 8.3 Shear-Based Processing; 8.4 Low-Frequency Power Ultrasound Treatment; 8.5 Pulsed Electric Field Technology; 8.6 Ultraviolet Irradiation; 8.7 Conclusions; References; Chapter 9. Whey Protein Ingredient Applications; Abstract; 9.1 Whey Protein-Fortified Beverages; 9.2 Yogurt; 9.3 Protein Bars; 9.4 Desserts and Ice Creams; 9.5 Cheese; 9.6 Conclusions
    標題: Milk proteins. -
    電子資源: https://www.sciencedirect.com/science/book/9780128121245
    ISBN: 9780128121252 (electronic bk.)
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