Download or read book Solubilization Behavior of Alpha lactalbumin and Beta lactoglobulin written by Lynne Eiko Kawakami and published by . This book was released on 1995 with total page 342 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Effects of Specific Enzymatic and Chemical Modification on Functional Properties of Proteins written by Fakhrieh Vojdani and published by . This book was released on 1992 with total page 1022 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Conformation and Configuration of alpha lactalbumin in AOT Microemulsion Systems written by Justin Wade Shimek and published by . This book was released on 2003 with total page 362 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Masters Theses in the Pure and Applied Sciences written by Wade H. Shafer and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 341 pages. Available in PDF, EPUB and Kindle. Book excerpt: Masters Theses in the Pure and Applied Sciences was first conceived, published, and disseminated by the Center for Information and Numerical Data Analysis and Synthesis (CINDAS)* at Purdue University in 1957, starting its coverage of theses with the academic year 1955. Beginning with Volume 13, the printing and dis semination phases of the activity were transferred to University Microfilms/Xerox of Ann Arbor, Michigan, with the thought that such an arrangement would be more beneficial to the academic and general scientific and technical community. After five years of this jOint undertaking we had concluded that it was in the interest of all concerned if the printing and distribution of the volumes were handled by an international publishing house to assure improved service and broader dissemination. Hence, starting with Volume 18, Masters Theses in the Pure and Applied Sciences has been disseminated on a worldwide basis by Plenum Publishing Corporation of New York, and in the same year the coverage was broadened to include Canadian universities. All back issues can also be ordered from Plenum. We have reported in Volume 40 (thesis year 1995) a total of 10,746 thesis titles from 19 Canadian and 144 United States universities. We are sure that this broader base for these titles reported will greatly enhance the value of this impor tant annual reference work. While Volume 40 reports theses submitted in 1995, on occasion, certain uni versities do report theses submitted in previous years but not reported at the time.

Download or read book Separation and Structural Characterization of Alpha lactalbumin and Beta lactoglobulin from Whey Products written by Husam Fahd Alomirah and published by . This book was released on 2002 with total page 408 pages. Available in PDF, EPUB and Kindle. Book excerpt: "In most food applications, whey proteins are used, rather than the individual proteins and this accounts for the high functional variability among commercially available whey protein products, and limits their applications. The overall objective of this study was to investigate the structural and thermal properties of individual alpha-lactalbumin (alpha-Lac) and beta-lactoglobulin (beta-Lg) fractions isolated from different whey protein sources." --

Download or read book The Effect of Heat on the Chromatographic Behavior of Milk Proteins written by Harold George Hunziker and published by . This book was released on 1963 with total page 130 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Fte of Beta lactoglobulin Alpha lactalbumin and Casein Proteins in Ultrafiltered Concentrated Milk After Ultra high Temperature Processing written by and published by . This book was released on 1994 with total page 219 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Milk Proteins Advances in Research and Application 2013 Edition written by and published by ScholarlyEditions. This book was released on 2013-06-21 with total page 90 pages. Available in PDF, EPUB and Kindle. Book excerpt: Milk Proteins—Advances in Research and Application: 2013 Edition is a ScholarlyBrief™ that delivers timely, authoritative, comprehensive, and specialized information about Lactoglobulins in a concise format. The editors have built Milk Proteins—Advances in Research and Application: 2013 Edition on the vast information databases of ScholarlyNews.™ You can expect the information about Lactoglobulins in this book to be deeper than what you can access anywhere else, as well as consistently reliable, authoritative, informed, and relevant. The content of Milk Proteins—Advances in Research and Application: 2013 Edition has been produced by the world’s leading scientists, engineers, analysts, research institutions, and companies. All of the content is from peer-reviewed sources, and all of it is written, assembled, and edited by the editors at ScholarlyEditions™ and available exclusively from us. You now have a source you can cite with authority, confidence, and credibility. More information is available at http://www.ScholarlyEditions.com/.

Download or read book Advanced Dairy Chemistry Volume 1 Proteins Parts A B written by P. F. Fox and published by Springer Science & Business Media. This book was released on 2003 with total page 380 pages. Available in PDF, EPUB and Kindle. Book excerpt: Advanced Dairy Chemistry-1. Proteins addresses the most commercially important constituents of milk in terms of their roles in nutrition and as functional components in foods. This third edition, which is the work of dairy scientists and other experts from around the world, provides detailed scientific information on all aspects of milk proteins.An extensively revised Table of Contents includes more chapter-level headings to make the material more accessible and highlights a number of key topics, such as methods for resolving and identifying proteins, biologically and physiologically active proteins, molecular genetics and functional milk proteins-all of which have assumed increased importance in recent years.All chapters from the second edition have been completely updated and coverage of the biological properties and stability of milk proteins has been enhanced greatly. The book has been expanded from 18 chapters in the second edition to 29 chapters and is divided into two parts: Part A (Chapters 1-11) describes the more basic aspects of milk proteins, while Part B (Chapters 12-29) reviews the more applied aspects. New topics include an overview of the milk protein system, allergenicity of milk proteins, bioactive peptides, genetic engineering of milk proteins, and certain additional chapters on protein-rich dairy products.This authoritative work summarizes current knowledge on milk proteins and suggests areas for future work.

Download or read book Fate of Beta lactoglobulin Alpha lactalbumin and Casein Proteins in Ultrafiltered Concentrated Milk After Ultra high Temperature Processing written by Mark Christopher Alleyne and published by . This book was released on 1994 with total page 438 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Effect of Heat on Beta lactoglobulin and Alpha lactalbumin in bovine Milk written by A. A. H. M. Elfagm and published by . This book was released on 1977 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Effect of Heat on Beta lactoglobulin and Alpha lactalbumin in bovine Milk written by A. A. H. M. Elfagm and published by . This book was released on 1977 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Handbook of Drying for Dairy Products written by C. Anandharamakrishnan and published by John Wiley & Sons. This book was released on 2017-02-07 with total page 390 pages. Available in PDF, EPUB and Kindle. Book excerpt: Handbook of Drying for Dairy Products is a complete guide to the field’s principles and applications, with an emphasis on best practices for the creation and preservation of dairy-based food ingredients. Details the techniques and results of drum drying, spray drying, freeze drying, spray-freeze drying, and hybrid drying Contains the most up-to-date research for optimizing the drying of dairy, as well as computer modelling options Addresses the effect of different drying techniques on the nutritional profile of dairy products Provides essential information for dairy science academics as well as technologists active in the dairy industry

Download or read book Functional Properties of Beta lactoglobulin and Alpha lactalbumin Enriched Fractions Manufactured from Cheese Whey written by A. W. Slack and published by . This book was released on 1984 with total page 258 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book The Heat Denaturation of Beta lactoglobulin and Alpha lactalbumin written by Charles Albert Anderson and published by . This book was released on 1955 with total page 228 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book The Thermal Separation of Alpha lactalbumin and Beta lactoglobulin in Cottage Cheese Whey written by Scott Allen Johnston and published by . This book was released on 1988 with total page 146 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Spray Freeze Drying of Foods and Bioproducts written by S. Padma Ishwarya and published by CRC Press. This book was released on 2022-04-08 with total page 359 pages. Available in PDF, EPUB and Kindle. Book excerpt: Spray-freeze-drying (SFD) is a synergistic drying technology that imbibes in it the merits of both spray drying and freeze-drying, whilst overcoming the limitations of these predecessor technologies. SFD produces uniquely powdered food and pharmaceutical products with porous microstructure and superior quality attributes. Owing to its atomization step and ultra-low-temperature operation, SFD is a competent drying technique for the production of valuable but sensitive bioactive components. Despite the costs and complexities involved, SFD has a competitive edge over the conventional drying techniques in providing distinctive product attributes. The applications of spray-freeze-drying in the area of food and bioproducts span across the product categories of instant food powders, dry flavors, active pharmaceutical ingredients, poorly water-soluble drugs, probiotics, proteins, enzymes and vaccines. Spray-Freeze-Drying of Foods and Bioproducts: Theory, Applications and Perspectives is the first exclusive title on this interesting drying technique. It provides a comprehensive understanding of the fundamentals of SFD and its food and pharmaceutical applications. The scope of this book, comprising 12 chapters, has been organizedunder four major headings: fundamentals of process-stages, applications with case-studies, recent advancements and the processing bottlenecks and solutions. Key Features Provides examples and case studies of nuances and intricacies associated with each stage of the spray-freeze-drying process Highlights the applications of spray-freeze-drying in the production of food products including soluble coffee, dairy powders, probiotics and flavors Serves as a ready-reckoner of characterization methods for spray-freeze-dried products Contains 200+ illustrations and tabulations The contents of this book are organized to cater to the knowledge needs of students, academicians, researchers and professionals in the food and pharmaceutical industry.