Use of Milk Proteins and Milk Protein Hydrolysates to Improve Acid Production and Flavor of Soymilk based Yogurt

Use of Milk Proteins and Milk Protein Hydrolysates to Improve Acid Production and Flavor of Soymilk based Yogurt
Author: Linda Ankenman Granata
Publsiher: Unknown
Total Pages: 122
Release: 1995
ISBN 10: 1928374650XXX
ISBN 13: OCLC:32462823
Language: EN, FR, DE, ES & NL

Use of Milk Proteins and Milk Protein Hydrolysates to Improve Acid Production and Flavor of Soymilk based Yogurt Book Review:

Bioactive Peptides in Milk Protein Hydrolysates

Bioactive Peptides in Milk Protein Hydrolysates
Author: Paz Etcheverry
Publsiher: Unknown
Total Pages: 182
Release: 1998
ISBN 10: 1928374650XXX
ISBN 13: OCLC:41462814
Language: EN, FR, DE, ES & NL

Bioactive Peptides in Milk Protein Hydrolysates Book Review:

The Production of Milk Protein Hydrolysates from the Protease Digestion of Purified As1 and B caseins

The Production of Milk Protein Hydrolysates from the Protease Digestion of Purified As1  and B caseins
Author: Orla Mulcahy
Publsiher: Unknown
Total Pages: 116
Release: 1996
ISBN 10: 1928374650XXX
ISBN 13: OCLC:795299190
Language: EN, FR, DE, ES & NL

The Production of Milk Protein Hydrolysates from the Protease Digestion of Purified As1 and B caseins Book Review:

Advanced Dairy Chemistry

Advanced Dairy Chemistry
Author: Paul L. H. McSweeney,James A. O'Mahony
Publsiher: Springer
Total Pages: 498
Release: 2015-10-30
ISBN 10: 1493928007
ISBN 13: 9781493928002
Language: EN, FR, DE, ES & NL

Advanced Dairy Chemistry Book Review:

The chemistry and physico-chemical properties of milk proteins are perhaps the largest and most rapidly evolving major areas in dairy chemistry. Advanced Dairy Chemistry-1B: Proteins: Applied Aspects covers the applied, technologically-focused chemical aspects of dairy proteins, the most commercially valuable constituents of milk. This fourth edition contains most chapters in the third edition on applied aspects of dairy proteins. The original chapter on production and utilization of functional milk proteins has been split into two new chapters focusing on casein- and whey-based ingredients separately by new authors. The chapters on denaturation, aggregation and gelation of whey proteins (Chapter 6), heat stability of milk (Chapter 7) and protein stability in sterilised milk (Chapter 10) have been revised and expanded considerably by new authors and new chapters have been included on rehydration properties of dairy protein powders (Chapter 4) and sensory properties of dairy protein ingredients (Chapter 8). This authoritative work describes current knowledge on the applied and technologically-focused chemistry and physico-chemical aspects of milk proteins and will be very valuable to dairy scientists, chemists, technologists and others working in dairy research or in the dairy industry.

Advanced Dairy Chemistry Volume 1 Proteins Parts A B

Advanced Dairy Chemistry  Volume 1  Proteins  Parts A B
Author: P. F. Fox,P. L. H. McSweeney
Publsiher: Springer Science & Business Media
Total Pages: 741
Release: 2003
ISBN 10: 9780306472718
ISBN 13: 0306472716
Language: EN, FR, DE, ES & NL

Advanced Dairy Chemistry Volume 1 Proteins Parts A B Book Review:

Advanced Dairy Chemistry-l: Proteins is the first volume of the third edition of the series on advanced topics in Dairy Chemistry, which started in 1982 with the publication of Developments in Dairy Chemistry. This series of volume~ is intended to be a coordinated and authoritative treatise on Dairy Chemistry. In the decade since the second edition of this volume was published (1992), there have been considerable advances in the study of milk proteins, which are reflected in changes to this book. All topics included in the second edition are retained in the current edition, which has been updated and considerably expanded from 18 to 29 chapters. Owing to its size, the book is divided into two parts; Part A (Chapters 1-11) describes the more basic aspects of milk proteins while Part B (Chapters 12-29) reviews the more applied aspects. Chapter 1, a new chapter, presents an overview of the milk protein system, especially from an historical viewpoint. Chapters 2-5, 7-9, 15, and 16 are revisions of chapters in the second edition and cover analytical aspects, chemical and physiochemical properties, biosynthesis and genetic polymorphism of the principal milk proteins. Non-bovine caseins are reviewed in Chapter 6.

Milk Proteins

Milk Proteins
Author: Isabel Gigli
Publsiher: BoD – Books on Demand
Total Pages: 296
Release: 2016-09-07
ISBN 10: 9535125362
ISBN 13: 9789535125365
Language: EN, FR, DE, ES & NL

Milk Proteins Book Review:

Milk proteins have nutritional value and extraordinary biological properties. Research over the last decades has provided new insight into the structure and the function of milk bioactive peptides. Some of these peptides are delivered directly into milk, and some are encrypted in major proteins such as caseins and lactoglobulins. These peptides have antimicrobial functions modulating the gut microflora. Even when milk is undisputedly the first food for mammals, milk proteins sometimes can be a health threat, either because of allergic reaction or because of toxicity. In this regard, in vitro studies showed donkey's casein and major whey proteins to be more digestible than cows' for human consumption. In this book, readers will find updated research on the major milk proteins' structure, bioactive peptides, milk protein allergy, therapeutic strategies, and chemical markers that can be used to detect cow milk intolerance in infants. This book provides the most current scientific information on milk proteins, from structure to biological properties. It will be of great benefit for those interested in milk production, milk chemistry, and human health.

ENZYMATIC PRODUCTION AND APPLICATION OF TECHNOFUNCTIONAL MILK PROTEIN HYDROLYSATES

ENZYMATIC PRODUCTION AND APPLICATION OF TECHNOFUNCTIONAL MILK PROTEIN HYDROLYSATES
Author: Jacob Ewert
Publsiher: Unknown
Total Pages: 135
Release: 2021
ISBN 10: 9783843947275
ISBN 13: 3843947279
Language: EN, FR, DE, ES & NL

ENZYMATIC PRODUCTION AND APPLICATION OF TECHNOFUNCTIONAL MILK PROTEIN HYDROLYSATES Book Review:

Milk Proteins

Milk Proteins
Author: Mike Boland,Harjinder Singh,Abby Thompson
Publsiher: Academic Press
Total Pages: 622
Release: 2014-07-08
ISBN 10: 0124051758
ISBN 13: 9780124051751
Language: EN, FR, DE, ES & NL

Milk Proteins Book Review:

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. 20% new chapter content — full revision throughout New chapters address: role of milk proteins in human health; aspects of digestion and absorption of milk proteins in the GIT; consumer demand and future trends in milk proteins; and world supply of proteins with a focus on dairy proteins Internationally recognized authors and editors bring academic and industrial insights to this important topic

Physicochemical Functional and Sensory Properties of Milk Protein Hydrolysates

Physicochemical  Functional and Sensory Properties of Milk Protein Hydrolysates
Author: Daniel Martin O'Callaghan
Publsiher: Unknown
Total Pages: 376
Release: 1994
ISBN 10: 1928374650XXX
ISBN 13: OCLC:812195065
Language: EN, FR, DE, ES & NL

Physicochemical Functional and Sensory Properties of Milk Protein Hydrolysates Book Review:

Milk Protein Hydrolysates as Prospective Agonist for Expression of Gut Hormones by Mouse Enteroendocrine STC 1 Cells

Milk Protein Hydrolysates as Prospective Agonist for Expression of Gut Hormones by Mouse Enteroendocrine STC 1 Cells
Author: Dipak Dilip Chaudhari
Publsiher: Unknown
Total Pages: 96
Release: 2014
ISBN 10: 1928374650XXX
ISBN 13: OCLC:895244977
Language: EN, FR, DE, ES & NL

Milk Protein Hydrolysates as Prospective Agonist for Expression of Gut Hormones by Mouse Enteroendocrine STC 1 Cells Book Review:

Evaluation of Camel Milk Protein Hydrolysates for GLP 1 Secretory and DPP IV Inhibitory Activity

Evaluation of Camel Milk Protein Hydrolysates for GLP 1 Secretory and DPP IV Inhibitory Activity
Author: Dipanjan Misra
Publsiher: Unknown
Total Pages: 53
Release: 2019
ISBN 10: 1928374650XXX
ISBN 13: OCLC:1127906026
Language: EN, FR, DE, ES & NL

Evaluation of Camel Milk Protein Hydrolysates for GLP 1 Secretory and DPP IV Inhibitory Activity Book Review:

Evaluation of Anti Diabetic Effect of Camel Milk Protein Hydrolysates

Evaluation of Anti Diabetic Effect of Camel Milk Protein Hydrolysates
Author: Suhail Hakeem Khan
Publsiher: Unknown
Total Pages: 115
Release: 2019
ISBN 10: 1928374650XXX
ISBN 13: OCLC:1131708940
Language: EN, FR, DE, ES & NL

Evaluation of Anti Diabetic Effect of Camel Milk Protein Hydrolysates Book Review:

Fish protein Hydrolysate as a Substitute for Milk Protein in Calf Feeding

Fish protein Hydrolysate as a Substitute for Milk Protein in Calf Feeding
Author: Thomas Little Dodsworth
Publsiher: Unknown
Total Pages: 26
Release: 1977
ISBN 10: 1928374650XXX
ISBN 13: OCLC:316200963
Language: EN, FR, DE, ES & NL

Fish protein Hydrolysate as a Substitute for Milk Protein in Calf Feeding Book Review:

Protein Hydrolysates in Biotechnology

Protein Hydrolysates in Biotechnology
Author: Vijai K. Pasupuleti,Arnold L. Demain
Publsiher: Springer Science & Business Media
Total Pages: 229
Release: 2010-08-28
ISBN 10: 1402066740
ISBN 13: 9781402066740
Language: EN, FR, DE, ES & NL

Protein Hydrolysates in Biotechnology Book Review:

Protein hydrolysates, otherwise commonly known as peptones or peptides, are used in a wide variety of products in fermentation and biotechnology industries. The term “peptone” was first introduced in 1880 by Nagelli for growing bacterial cultures. However, later it was discovered that peptones derived from the partial digestion of proteins would furnish organic nitrogen in readily available form. Ever since, p- tones, which are commonly known as protein hydrolysates, have been used not only for growth of microbial cultures, but also as nitrogen source in commercial fermen- tions using animal cells and recombinant microorganisms for the production of value added products such as therapeutic proteins, hormones, vaccines, etc. Today, the characterization, screening and manufacturing of protein hyd- lysates has become more sophisticated, with the introduction of reliable analytical instrumentation, high throughput screening techniques coupled with statistical design approaches, novel enzymes and efficient downstream processing equipment. This has enabled the introduction of custom-built products for specialized appli- tions in diverse fields of fermentation and biotechnology, such as the following. 1. Protein hydrolysates are used as much more than a simple nitrogen source. For example, the productivities of several therapeutic drugs made by animal cells and recombinant microorganisms have been markedly increased by use of p- tein hydrolysates. This is extremely important when capacities are limited. 2. Protein hydrolysates are employed in the manufacturing of vaccines by ferm- tation processes and also used as vaccine stabilizers.

Peptides for Health Benefits 2019

Peptides for Health Benefits 2019
Author: Blanca Hernández-Ledesma,Cristina Martínez-Villaluenga
Publsiher: Unknown
Total Pages: 340
Release: 2020-06-23
ISBN 10: 9783039360802
ISBN 13: 3039360809
Language: EN, FR, DE, ES & NL

Peptides for Health Benefits 2019 Book Review:

Utilization of Fish Protein Hydrolysates in Milk Substitutes for Lambs

Utilization of Fish Protein Hydrolysates in Milk Substitutes for Lambs
Author: H. S. Soliman,E. R. Ørskov,I. M. Mackie
Publsiher: Unknown
Total Pages: 10
Release: 1979
ISBN 10: 1928374650XXX
ISBN 13: OCLC:314712010
Language: EN, FR, DE, ES & NL

Utilization of Fish Protein Hydrolysates in Milk Substitutes for Lambs Book Review:

Enzymes in Industry

Enzymes in Industry
Author: Wolfgang Aehle
Publsiher: John Wiley & Sons
Total Pages: 516
Release: 2008-01-08
ISBN 10: 3527617108
ISBN 13: 9783527617104
Language: EN, FR, DE, ES & NL

Enzymes in Industry Book Review:

Leading experts from all over the world present an overview of the use of enzymes in industry for: - the production of bulk products, such as glucose, or fructose - food processing and food analysis - laundry and automatic dishwashing detergents - the textile, pulp and paper and animal feed industries - clinical diagnosis and therapy - genetic engineering. The book also covers identification methods of new enzymes and the optimization of known ones, as well as the regulatory aspects for their use in industrial applications. Up to date and wide in scope, this is a chance for non-specialists to acquaint themselves with this rapidly growing field. '...The quality...is so great that there is no hesitation in recommending it as ideal reading for any student requiring an introduction to enzymes. ...Enzymes in Industry - should command a place in any library, industrial or academic, where it will be frequently used.' The Genetic Engineer and Biotechnologist 'Enzymes in Industry' is an excellent introduction into the field of applied enzymology for the reader who is not familiar with the subject. ... offers a broad overview of the use of enzymes in industrial applications. It is up-to-date and remarkable easy to read, despite the fact that almost 50 different authors contributed. The scientist involved in enzyme work should have this book in his or her library. But it will also be of great value to the marketing expert interested in the present use of enzymes and their future in food and nonfood applications.' Angewandte Chemie 'This book should be available to all of those working with, or aspiring to work with, enzymes. In particular academics should use this volume as a source book to ensure that their 'new' projects will not 'reinvent the wheel'.' Journal of Chemical Technology and Biotechnology

Characterization and Identification of Novel Antidiabetic and Anti obesity Peptides from Camel Milk Protein Hydrolysates

Characterization and Identification of Novel Antidiabetic and Anti obesity Peptides from Camel Milk Protein Hydrolysates
Author: Anonim
Publsiher: Unknown
Total Pages: 135
Release: 2018
ISBN 10: 1928374650XXX
ISBN 13: OCLC:1051828616
Language: EN, FR, DE, ES & NL

Characterization and Identification of Novel Antidiabetic and Anti obesity Peptides from Camel Milk Protein Hydrolysates Book Review:

Amino Acids and Proteins for the Athlete The Anabolic Edge Second Edition

Amino Acids and Proteins for the Athlete  The Anabolic Edge  Second Edition
Author: Mauro G. Di Pasquale
Publsiher: CRC Press
Total Pages: 456
Release: 2007-11-30
ISBN 10: 1420043811
ISBN 13: 9781420043815
Language: EN, FR, DE, ES & NL

Amino Acids and Proteins for the Athlete The Anabolic Edge Second Edition Book Review:

Extensively updated with all chapters rewritten and double the information and references, Amino Acids and Proteins for the Athlete: The Anabolic Edge, Second Edition reflects the nearly exponential increase in data and knowledge in the past few years regarding the use of amino acids and proteins to enhance athletic performance. This groundbreaking book is written by physician Mauro Di Pasquale, two-time Pan American, two-time North American, and eight-time Canadian Powerlifting Champion. Dr. Di Pasquale served as an advisor to the World Wrestling and World Bodybuilding Federations, has written for numerous health and bodybuilding publications, and has published several books and newsletters on sports-related issues. In this volume, he imparts his scientific knowledge as well as lessons learned from his own athletic achievement to give professional and recreational athletes the tools they need to improve performance using nutrition and nutritional supplements as alternatives to drug use. The book begins with a brief review of energy and protein metabolism before describing the positive impact of supplementation on athletic performance, health, disease, and longevity. It reveals the actions of protein and amino acid supplements on muscle size and strength and energy metabolism as well as the role of specific amino acid supplements. The second part of the book, the practical how-to section, Naturally Anabolic, advises the athlete on ways to achieve maximum progress while avoiding the use of anabolic drugs. It provides the inside scoop on how to use nutrition to manipulate anabolic hormones naturally, and how to lose body fat without sacrificing muscle. The final chapter reveals the secrets of powerful nutritional supplements that can enhance an athlete’s performance. By following Dr. Di Pasquale’s time-tested advice, athletes will get the inside edge over the competition and take their achievement to the next level.

Bioactive Components in Milk and Dairy Products

Bioactive Components in Milk and Dairy Products
Author: Young W. Park
Publsiher: John Wiley & Sons
Total Pages: 440
Release: 2009-06-29
ISBN 10: 0813819822
ISBN 13: 9780813819822
Language: EN, FR, DE, ES & NL

Bioactive Components in Milk and Dairy Products Book Review:

Although bioactive compounds in milk and dairy products have been extensively studied during the last few decades – especially in human and bovine milks and some dairy products – very few publications on this topic are available, especially in other dairy species’ milk and their processed dairy products. Also, little is available in the areas of bioactive and nutraceutical compounds in bovine and human milks, while books on other mammalian species are non-existent. Bioactive Components in Milk and Dairy Products extensively covers the bioactive components in milk and dairy products of many dairy species, including cows, goats, buffalo, sheep, horse, camel, and other minor species. Park has assembled a group of internationally reputed scientists in the forefront of functional milk and dairy products, food science and technology as contributors to this unique book. Coverage for each of the various dairy species includes: bioactive proteins and peptides; bioactive lipid components; oligosaccharides; growth factors; and other minor bioactive compounds, such as minerals, vitamins, hormones and nucleotides, etc. Bioactive components are discussed for manufactured dairy products, such as caseins, caseinates, and cheeses; yogurt products; koumiss and kefir; and whey products. Aimed at food scientists, food technologists, dairy manufacturers, nutritionists, nutraceutical and functional foods specialists, allergy specialists, biotechnologists, medical and health professionals, and upper level students and faculty in dairy and food sciences and nutrition, Bioactive Components in Milk and Dairy Products is an important resource for those who are seeking nutritional, health, and therapeutic values or product technology information on milk and dairy products from the dairy cow and speciesbeyond. Areas featured are: Unique coverage of bioactive compounds in milks of the dairy cow and minor species, including goat, sheep, buffalo, camel, and mare Identifies bioactive components and their analytical isolation methods in manufactured dairy products, such as caseins, caseinates, and cheeses; yogurt products; koumiss and kefir; and whey products Essential for professionals as well as biotechnology researchers specializing in functional foods, nutraceuticals, probiotics, and prebiotics Contributed chapters from a team of world-renowned expert scientists