Lactoferrin is an iron-binding glycoprotein belonging to the transferrin family. It acts as a defense in host animals against microbes and viruses, since it has a broad spectrum of antimicrobial and antiviral activities. Lactoferrin has been shown to regulate the growth and diff…
This groundbreaking work is the first internationally published book to examine the link between a protein in the milk we drink and a range of serious illnesses, including heart disease, Type 1 diabetes, autism, and schizophrenia.These health problems are linked to a tiny protei…
This book provides insights into a wide range of topics related to milk protein. The chapters of this book will be of significant value to those interested in dairy foods, milk chemistry, cheese production, human health, neonatal development, lactation and mammary gland biology,…
This book reviews the state of knowledge and progress of research on food proteins, and in particular, milk proteins. Its basis is the Symposium on Milk Proteins that was held at the Federal Dairy Research Centre in Kiel, FRG, in June, 1988. Scien tists from around the world at…
This book reviews the state of knowledge and progress of research on food proteins, and in particular, milk proteins. Its basis is the Symposium on Milk Proteins that was held at the Federal Dairy Research Centre in Kiel, FRG, in June, 1988. ScienƯ tists from around the world at…
Whey Proteins: From Milk to Medicine addresses the basic properties of whey proteins including chemistry, analysis, heat sensitivity, interactions with other proteins and carbohydrates, modifications (hydrolysis, aggregation, conjugation), their industrial preparation, processin…
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 thi…
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 thi…
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 thi…
by Wong, Noble P., Jenness, Robert, Keeney, Mark, Marth, Elmer H.
