Milk Proteins: From Expression to Food

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Mike Boland (Riddet Institute, Massey University - Palmerston North, New Zealand) Harjinder Singh (Riddet Institute, Massey University)

Milk Proteins

From Expression to Food

Mike Boland (Riddet Institute, Massey University - Palmerston North, New Zealand), Harjinder Singh (Riddet Institute, Massey University), Abby Thompson (Riddet Institute, Massey University, New Zealand)

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English

Academic Press Inc
19 August 2016

Xenobiotics; Food & beverage technology

Series: Food Science and Technology

Understanding 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.

Edited by: Mike Boland (Riddet Institute Massey University - Palmerston North New Zealand), Harjinder Singh (Riddet Institute, Massey University), Abby Thompson (Riddet Institute, Massey University, New Zealand)
Imprint: Academic Press Inc
Country of Publication: United States
Edition: 2nd edition
Dimensions: Height: 235mm, Width: 191mm, Spine: 38mm
Weight: 1.270kg
ISBN: 9780128100448
ISBN 10: 0128100443
Series: Food Science and Technology
Pages: 622
Publication Date: 19 August 2016
Audience: Professional and scholarly , Undergraduate
Replaced By: 9780128152515
Format: Paperback
Publisher's Status: Active

1. World supply of food and the role of dairy protein2. Milk: An overview3. The comparative genomics of monotremes, marsupials and pinnipeds: Models to examine function of milk proteins4. Significance, origin and function of bovine milk proteins: The biological implications of manipulation or modification5. Post-translational modifications of caseins6. Casein micelle structure and stability7. Structure and stability of whey proteins8. Effects of high pressure processing on structure and interactions of milk proteins9. The whey proteins in milk: Thermal denaturation, physical interactions and effects on the functional properties of milk10. Effects of drying on milk proteins11. Changes in milk proteins during storage of dry powders12. Interactions and functionality of milk proteins in food emulsions13. Milk protein-polysaccharide interactions14. Interactions between milk proteins and micronutrients15. Model food systems and protein functionality16. Sensory properties of dairy proteins17. Milk protein gels18. Milk proteins: A cornucopia for developing functional foods19. Milk proteins and human health20. Milk proteins: Digestion and absorption in the gastrointestinal tract21. Milk proteins: Consumer demand and future trends

Mike Boland joined the Riddet Institute in 2006 after 15 years in the dairy industry, first with the New Zealand Dairy Research Institute and then with Fonterra. During this time he headed a group involved in protein research and was General Manager for strategic research. He was also Global Program Leader for the New Zealand Dairy Board's Milk Characteristics program. Extensive liaison with high profile overseas researchers in the UK, USA and Germany enabled Dr Boland to bring the very best of those collaborations to his New Zealand work resulting in excellence in commercial processes and innovation for New Zealand. Dr Boland has published about 80 papers and 6 patents. Harjinder Singh is a Distinguished Professor and Director of the Massey Institute of Food Science and Technology. He is also the Co-Director of the Riddet Institute, a National Centre of Research Excellence in food science and nutrition. Professor Singh's research focuses on milk protein structures and functionality, food emulsions, protection and encapsulation of bioactive compounds, and digestive behavior of food structures. He has published over 300 research papers in international journals, and is co-inventor of 15 patents some which have formed the basis of commercial innovations. He has presented over 110 keynote addresses at national and international conferences.