000			03303nam a22004935i 4500
001			978-1-4614-4714-6
003			DE-He213
005			20140220082816.0
007			cr nn 008mamaa
008			130109s2013 xxu| s |||| 0|eng d
020			_a9781461447146 _9978-1-4614-4714-6
024	7		_a10.1007/978-1-4614-4714-6 _2doi
050		4	_aTP248.65.F66
072		7	_aTDCT _2bicssc
072		7	_aTEC012000 _2bisacsh
082	0	4	_a641.3 _223
082	0	4	_a664 _223
100	1		_aMcSweeney, Paul L. H. _eeditor.
245	1	0	_aAdvanced Dairy Chemistry _h[electronic resource] : _bVolume 1A: Proteins: Basic Aspects, 4th Edition / _cedited by Paul L. H. McSweeney, Patrick F. Fox.
250			_a4th ed. 2013.
264		1	_aBoston, MA : _bSpringer US : _bImprint: Springer, _c2013.
300			_aXVII, 548 p. 113 illus., 40 illus. in color. _bonline resource.
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _bcr _2rdacarrier
347			_atext file _bPDF _2rda
505	0		_a1. Origin and evolution of the major constituents of milk -- 2. Milk Proteins: Introduction and historical aspects -- 3. Quantitation of proteins in milk and milk products -- 4. Chemstry of Caseins -- 5. Higher order structures of the caseins: a paradox -- 6. Casein micelle structure, functions and interactions -- 7. b-Lactoglobulin -- 8. a-Lactalbumin -- 9. Immunoglobulins in mammary secretions -- 10. Lactoferrin -- 11. Minor proteins, Including Growth Factors -- 12. Indigenous enzymes of milk -- 13. Interspecies comparison of milk proteins -- 14. Genetics and Biosynthesis of milk proteins -- 15. Genetic polymorphism of milk proteins -- 16. Nutritional Quality of milk proteins -- Index.
520			_aThe chemistry and physico-chemical properties of milk proteins is perhaps the largest and most rapidly evolving major area in dairy chemistry.  Advanced Dairy Chemistry-1A; Proteins: Basic Aspects covers the fundamental chemistry of dairy proteins, the most commercially valuable constituents of milk.  This fourth edition includes all chapters in the third edition on basic aspects of dairy proteins which have been revised and expanded.  The chapters on the chemistry of the caseins (Chapter 4), genetic polymorphism (Chapter 15) and nutritional aspects of milk proteins (Chapter 16) have been revised by new authors and new chapters have been included on the evolution of the mammary gland (Chapter 1) and on minor proteins and growth factors in milk (Chapter 11). This authoritative work describes current knowledge on the basic chemistry and physico-chemical aspects of milk proteins and will be very valuable to dairy scientists, chemists, and others working in dairy research or in the dairy industry.
650		0	_aChemistry.
650		0	_aFood science.
650		0	_aBiochemistry.
650		0	_aMicrobiology.
650	1	4	_aChemistry.
650	2	4	_aFood Science.
650	2	4	_aProtein Science.
650	2	4	_aMicrobiology.
700	1		_aFox, Patrick F. _eeditor.
710	2		_aSpringerLink (Online service)
773	0		_tSpringer eBooks
776	0	8	_iPrinted edition: _z9781461447139
856	4	0	_uhttp://dx.doi.org/10.1007/978-1-4614-4714-6
912			_aZDB-2-CMS
999			_c95207 _d95207