Название: Milk Proteins: From Expression to Food, Third Edition
Автор: Edited by Mike Boland, Harjinder Singh
Издательство: Academic Press
Год: 2020
Формат: PDF
Страниц: 764
Размер: 51.53 МБ
Язык: English
Milk Proteins: From Expression to Food, Third Edition contains contributions from internationally recognized authors from academia and industry. Professionals, academics and graduate students working in any of the dairy-related industries or disciplines will continue to find this updated information valuable to their work. Using a unique "field-to-table" approach, this third edition provides comprehensive coverage of new developments and insights into the entire dairy food chain – from the source, to the nutritional aspects affecting the customer.
Containing three new chapters, this new edition continues to present a comprehensive overview of the biology, processing, chemistry, and nutrition of milk proteins and features the latest science and developments. Valuable application-based information is made available through the exploration of the use of milk proteins from industry viewpoints.
Key Features
Presents a comprehensive overview of the biology, processing, chemistry and nutrition of milk proteins
Features the latest science and developments
Explores the use of milk proteins from industry viewpoints
Features internationally recognized editors and authors who bring academic and industrial insights to this important topic
Readership
Professionals, academics and graduate students working in any of the dairy-related industries or disciplines will find this information valuable to their work.