Milk proteins : from expression to food

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...

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Bibliographic Details
Corporate Author: Elsevier (firma)
Other Authors: Thompson, Abby (Editor), Boland, Mike, 1950- (Editor), Singh, Harjinder, 1957- (Editor)
Format: eBook
Language: English
Published: San Diego, California ; London : Academic Press, [2014]
Edition: Second edition.
Series: Food science and technology international series
Subjects:
bílkoviny
nutraceutika
zpracování mléka
mléčné výrobky
proteins
nutraceuticals
dairy products
dairy processing
mléčné proteiny
elektronické knihy
electronic books
ISBN: 9780124051713
Physical Description: 1 online zdroj (xv, 606 stran, 8 nečíslovaných stran) : ilustrace (některé barevné)

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080 |a 637.13  |2 MRF 
080 |a 637.1/.3  |2 MRF 
080 |a (0.034.2:08)  |2 MRF 
245 0 0 |a Milk proteins :  |b from expression to food /  |c edited by Abby Thompson, Mike Boland and Harjinder Singh 
250 |a Second edition. 
264 1 |a San Diego, California ;  |a London :  |b Academic Press,  |c [2014] 
264 4 |c ©2014 
300 |a 1 online zdroj (xv, 606 stran, 8 nečíslovaných stran) :  |b ilustrace (některé barevné) 
336 |a text  |b txt  |2 rdacontent 
337 |a počítač  |b c  |2 rdamedia 
338 |a online zdroj  |b cr  |2 rdacarrier 
490 1 |a Food science and technology international series 
504 |a Obsahuje bibliografické odkazy a rejstřík 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty univerzity 
520 |a 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. 
533 |a Elektronická verze Elsevier 
650 0 7 |a bílkoviny  |7 ph119082  |2 czenas 
650 0 7 |a nutraceutika  |7 ph134788  |2 czenas 
650 0 7 |a zpracování mléka  |7 ph257838  |2 czenas 
650 0 7 |a mléčné výrobky  |7 ph122920  |2 czenas 
650 0 9 |a proteins  |2 eczenas 
650 0 9 |a nutraceuticals  |2 eczenas 
650 0 9 |a dairy products  |2 eczenas 
650 0 9 |a dairy processing  |2 eczenas 
653 0 |a mléčné proteiny 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
700 1 |a Thompson, Abby  |4 edt 
700 1 |a Boland, Mike,  |d 1950-  |7 utb2015868176  |4 edt 
700 1 |a Singh, Harjinder,  |d 1957-  |7 utb2015868180  |4 edt 
710 2 |a Elsevier (firma)  |7 kn20090615020 
830 0 |a Food science and technology international series 
856 4 0 |u https://proxy.k.utb.cz/login?url=http://www.sciencedirect.com/science/book/9780124051713  |y Plný text 
942 |2 udc 
992 |a BK  |c EBOOK-TN  |c ELSEVIER 

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