Agents of Change, 1st ed. 2021 Enzymes in Milk and Dairy Products Food Engineering Series
Coordonnateurs : Kelly Alan L., Larsen Lotte Bach
With its comprehensive scope and fully up-to-date coverage of dairy product enzymology, this text is a singular source for researchers looking to understand this essential dairy processing aspect.
Table of contents
IntroductionAlan Kelly and Lotte Bach Larsen
1. Enzymology of Milk and Dairy Products: Overview
Patrick Fox2. The plasmin system in milk and dairy products
Thomas C. France, James A. O’Mahony and Alan L. Kelly
3. Lysosomal and other indigenous non-plasmin proteases in bovine milk
Lotte Bach Larsen, Søren Drud-Heydary Nielsen, Lizandra Paludetti, and Alan L. Kelly
4. Phosphatases in milkNana Y Farkye
5. Antimicrobial enzymes in milk, and their role in human milk
Nidhi Bansal, Jie Zhang, Zhengzheng Zou
6. Enzymes associated with milk phospholipid membrane structures: Milk fat globule membranes and extracellular vesicles
Maria Stenum Hansen and Jan Trige Rasmussen7. Milk and other glycosidases
Anne Vuholm Sunds, Søren Drud-Heydary Nielsen, Lotte Bach Larsen and Nina Aagaard Poulsen
8. The enzymology of non-bovine milk
Marzia Albenzioa, Antonella Santilloa and Golfo Moatsou
9. The enzymology of human milk
Lauren E. Chan, Robert L. Beverly, David C. Dallas
10. Lipases from milk and other sources
Hilton C. Deeth
11. Heat-stable Microbial Peptidases Associated with the Microbiota of Raw Milk
Claudia Glück, Timo Stressler and Lutz Fischer
12. The heat stability of indigenous and bacterial enzymes in milk
Britta Graf, Johannes Schäfer, Zeynep Atamer and Jörg Hinrichs
13. The role of proteases in the stability of UHT-treated MilkNivedita Datta and Alan L Kelly
14. Milk-clotting enzymes
Anders Andrén
15. Enzymology of cheese ripening
Ylva Ardö
16. Enzyme modified cheese
Zafer Erbay, Pelin Salum and Kieran N. Kilcawley17. Enzymatic Protein Cross-Linking in Dairy Science and Technology
Norbert Raak, Harald Rohm, Doris Jaros
18. The production of bioactive peptides from milk proteins Thanyaporn Kleekayai, Maria Cermeño and Richard J. FitzGerald19. Reducing allergenicity by proteolysis
Katrine Lindholm Bøgh & Jeppe Madura Larsen
20. Final thoughts, future perspectives, and emerging enzymes
Alan Kelly and Lotte Bach Larsen
Alan Kelly is a Professor in the School of Food and Nutritional Sciences at University College Cork in Cork, Ireland
Lotte Bach Larsen is a Professor in the Department of Food Science at Aarhus University in Tjele, Denmark
Presents an expansive overview of the enzymology of milk and other dairy products, focusing on the use of indigenous and endogenous enzymes in milk and exogenous enzymes in cheese processing
Focuses on the main families of indigenous enzymes as well as their potential significance in the mammary gland plus the technological significance for the properties of dairy products
Studies the implications for the manufacture and ripening of cheese plus the use of enzymes such as alkaline phosphatase for measuring heat treatment in milk
Date de parution : 01-2022
Ouvrage de 551 p.
15.5x23.5 cm
Disponible chez l'éditeur (délai d'approvisionnement : 15 jours).
Prix indicatif 210,99 €
Ajouter au panierDate de parution : 01-2021
Ouvrage de 551 p.
15.5x23.5 cm