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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.

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This selection of key presentations from the Food Structures, Digestion and Health conference is devoted to the unique and challenging interface between food science and nutrition, and brings together scientists across several disciplines to address cutting-edge research issues. Topics include modeling of the gastrointestinal tract, effect of structures on digestion, and design for healthy foods. New knowledge in this area is vital to enable the international food industry to design of a new generation of foods with enhanced health and sensory attributes. The multidisciplinary approa

Nutrition --- Digestion --- Food --- Physiological Phenomena --- Biological Science Disciplines --- Food Industry --- Proteins --- Nutrition Processes --- Metabolic Phenomena --- Digestive System Processes --- Investigative Techniques --- Digestive System and Oral Physiological Phenomena --- Amino Acids, Peptides, and Proteins --- Food and Beverages --- Phenomena and Processes --- Industry --- Natural Science Disciplines --- Physiological Processes --- Analytical, Diagnostic and Therapeutic Techniques and Equipment --- Technology, Industry, Agriculture --- Chemicals and Drugs --- Technology, Industry, and Agriculture --- Disciplines and Occupations --- Metabolism --- Dietary Proteins --- Food Analysis --- Physiology --- Digestive System Physiological Phenomena --- Nutritional Physiological Phenomena --- Food Technology --- Public Health --- Health & Biological Sciences --- Public Health - General --- Composition --- Nutrition. --- Food. --- Foods --- Dinners and dining --- Home economics --- Table --- Cooking --- Diet --- Dietaries --- Gastronomy --- Alimentation --- Health --- Dietetics --- Food habits --- Malnutrition --- Health aspects --- Primitive societies

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In recent years, there has been a great deal of progress in the understanding and management of milk proteins across the production chain. This book takes a uniquely comprehensive look at those developments and presents them in a one-source overview. By providing a brief overview of each topic area, and then describing the most important recent advances therein, the ""field-to-table"" approach of this book provides specialists with new and directly relevant information in their own areas, along with information from complementary research fields, allowing them to contextualize their w

Dairy processing. --- Milk proteins. --- Milk --- Dairy manufacture --- Agricultural processing --- Dairying --- Food industry and trade --- Composition --- Processing --- Engineering --- Food Science and Technology

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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. In recent years, there has been a great deal of progress in the understanding and management of milk proteins across the production chain. This book takes a uniquely comprehensive look at those developments and presents them in a one-source overview. By providing a brief overview of each topic area, and then describing the most important recent advances therein, the "field-to-table" approach of this book provides specialists with new and directly relevant information in their own areas, along with information from complementary research fields, allowing them to contextualize their work within the larger pictures. At the same time it provides generalists with a complete overview and offers insights into topics for more in-depth reading. Covering areas that are receiving attention from people of many fields -- genomics, functional foods -- and including the latest research and developments in milk-protein phenomenon and interactions, this book will be an ideal resource for professionals and students alike. *A fresh look at recent developments across the entire production chain -- from animal genetics to nutritional and nutrigenomic needs of the customer. Up-to-date information from internationally-recognised authors from both academic and commercial resources.