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Biochemistry of milk products : [proceedings of a Symposium org. by the Food Chemistry Group, RSC Industrial Division, held on 14 december 1993 at Reading University 🔍
A. T Andrews; J Varley; Royal Society of Chemistry Industrial Division, Food Chemistry Group; RSC Cambridge: Royal Society of Chemistry, Special publication (Royal Society of Chemistry (Great Britain)), no. 150, Cambridge, ©1994
English [en] · PDF · 10.8MB · 1994 · 📗 Book (unknown) · 🚀/ia · Save
description
Biochemistry of Milk Products documents the latest advances in the field and focuses on the two most active research areas, which are starter cultures and enzymes for use in cheese and other foods, and factors influencing the functional properties of proteins. The book covers current thinking and research on the roles of proteinases and peptidases in the milk clotting process and in texture and flavour development during maturation of products. It also covers the protein engineering of enzymes and molecular biological manipulation of microorganisms, including the use of protein engineering to clarify the molecular basis of functional behaviour and to manipulate protein properties in a defined and planned way. Although the book deals with milk products the same philosophy and techniques can be employed in many other fields too, so it will provide an ideal general platform for the study of protein properties and enzyme behaviour and their applied objectives. Biochemistry of Milk Products will prove important reading for research workers, lecturers, graduates and final year undergraduates with interests in the practical applications of molecular biology, enzymology, and protein chemistry, not just in improving the quality and peformance of dairy foods and ingredients but also in a much wider context.
Alternative title
Biochemistry of milk products : Proceedings of a symposium organised by the Food Chemistry Group, RSC Industrial Division, Reading University 1993
Alternative title
Biochemistry Of Milk Products (special Publications)
Alternative author
A. T. Andrews and J. Varley; Andrews, A. T; Varley, J; Royal Society of Chemistry (Great Britain)
Alternative author
Anthony T Andrews; J Varley; Royal Society of Chemistry (Great Britain)
Alternative author
Biochemistry of milk products
Alternative publisher
Royal Institute of Chemistry
Alternative publisher
The Chemical Society
Alternative edition
Special publication / The Royal Society of Chemistry, 150, Cambridge, 1994
Alternative edition
United Kingdom and Ireland, United Kingdom
Alternative edition
1 edition, December 31, 1994
Alternative edition
1, PS, 1994
metadata comments
cut off text on some pages due to tight binding
Alternative description
Proceedings Of A Symposium Organised By The Food Chemistry Group, Rsc Industrial Division, Held On 14 December 1993 At Reading University. Edited By A.t. Andrews, J. Varley. The Proceedings Of A Symposium Organised By The Food Chemistry Group, Rsc Industrial Division, Held On 14 December 1993 At Reading University. Includes Bibliographical References And Index.
Alternative description
Featuring contributions from the milk and dairy products sector as well as scientific researchers, this volume explores all aspects of the cheese-making process at the molecular level, as well as the functional behaviour of milk proteins.
Alternative description
viii, 181 pages : 24 cm
"The proceedings of a symposium organised by the Food Chemistry Group, RSC Industrial Division, held on 14 December 1993 at Reading University"--T.p. verso
Includes bibliographical references and index
date open sourced
2024-11-05
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