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, along with an in-depth discussion on the future scope, challenges, and market trends of this protein.
Casein: Structural Properties, Uses, Health Benefits and Nutraceutical Applications is an excellent reference for food scientists, dairy researchers, pharmaceutical scientists, students and researchers studying related fields.
1. Casein - p. i 2. Cover - p. i 3. Title Page - p. ii 4. Copyright - p. iv 5. Table of Contents - p. iv 6. List of contributors - p. ix 7. About the editors - p. xiii 8. 1 Casein: types, applications and gastric digestion - p. 1 9. 2 Casein: posttranslational modifications - p. 15 10. 3 Chemistry and properties of the caseins - p. 23 11. 4 Structure of casein micelles - p. 37 12. 5 Isolation, fractionation, and enrichment of casein fractions: conventional, emerging and lab techniques - p. 51 13. 6 Current concepts of casein and casein micelle structure, interactions, and dynamics - p. 63 14. 7 β-Casein: type A1 and A2 - p. 99 15. 8 Processed induced changes in casein during the manufacture of milk and dairy products - p. 123 16. 9 Casein as ingredients: production and application - p. 147 17. 10 Analytical techniques for casein and its fractions - p. 173 18. 11 Microscopic methods for analysis of casein micelles and its aggregates in milk and milk products - p. 199 19. 12 Casein polymorphisms and implications in cheesemaking - p. 215 20. 13 Casein from goat milk: polymorphisms and their potential effects on health, nutraceutical, and processing properties - p. 233 21. 14 Use of casein in the manufacture of processed cheese - p. 245 22. 15 Caseins in equid’s milk: the hard cheese-making process with milk produced by nonruminant herbivores - p. 269 23. 16 Nutraceutical properties of milk caseins - p. 289 24. 17 Use of casein for pharmaceutical applications - p. 299 25. 18 Casein-derived bioactive peptides - p. 315 26. 19 Antimicrobial activities of casein - p. 331 27. 20 Phosphopeptides of casein: potential nutraceuticals - p. 355 28. 21 Casein: allergenicity and molecular properties - p. 363 29. 22 The nonfood applications of casein - p. 383 30. Index - p. 399 31. Index - continued - p. 406
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, along with an in-depth discussion on the future scope, challenges, and market trends of this protein.
Casein: Structural Properties, Uses, Health Benefits and Nutraceutical Applications is an excellent reference for food scientists, dairy researchers, pharmaceutical scientists, students and researchers studying related fields.
1. Casein - p. i 2. Cover - p. i 3. Title Page - p. ii 4. Copyright - p. iv 5. Table of Contents - p. iv 6. List of contributors - p. ix 7. About the editors - p. xiii 8. 1 Casein: types, applications and gastric digestion - p. 1 9. 2 Casein: posttranslational modifications - p. 15 10. 3 Chemistry and properties of the caseins - p. 23 11. 4 Structure of casein micelles - p. 37 12. 5 Isolation, fractionation, and enrichment of casein fractions: conventional, emerging and lab techniques - p. 51 13. 6 Current concepts of casein and casein micelle structure, interactions, and dynamics - p. 63 14. 7 β-Casein: type A1 and A2 - p. 99 15. 8 Processed induced changes in casein during the manufacture of milk and dairy products - p. 123 16. 9 Casein as ingredients: production and application - p. 147 17. 10 Analytical techniques for casein and its fractions - p. 173 18. 11 Microscopic methods for analysis of casein micelles and its aggregates in milk and milk products - p. 199 19. 12 Casein polymorphisms and implications in cheesemaking - p. 215 20. 13 Casein from goat milk: polymorphisms and their potential effects on health, nutraceutical, and processing properties - p. 233 21. 14 Use of casein in the manufacture of processed cheese - p. 245 22. 15 Caseins in equid’s milk: the hard cheese-making process with milk produced by nonruminant herbivores - p. 269 23. 16 Nutraceutical properties of milk caseins - p. 289 24. 17 Use of casein for pharmaceutical applications - p. 299 25. 18 Casein-derived bioactive peptides - p. 315 26. 19 Antimicrobial activities of casein - p. 331 27. 20 Phosphopeptides of casein: potential nutraceuticals - p. 355 28. 21 Casein: allergenicity and molecular properties - p. 363 29. 22 The nonfood applications of casein - p. 383 30. Index - p. 399 31. Index - continued - p. 406
