Milk Proteins: From Expression to Food (Food Science and Technology). Questo articolo non è disponibile.Milk Proteins: From Expression to Food (Food Science and Technology)

In recent years, there has been a great deal of progress in the understanding and management of milk proteins across the production chain. Milk Proteins takes a uniquely comprehensive look at those developments and presents them in a one-source overview.

By providing a brief overview of each topic area, and then describing the most important recent advances therein, the "field-to-table" approach of this book provides specialists with new and directly relevant information in their own areas, along with information from complementary research fields, allowing them to contextualize their work within the larger pictures. At the same time it provides generalists with a complete overview and offers insights into topics for more in-depth reading.

Covering areas that are receiving attention from people of many fields -- genomics, functional foods -- and including the latest research and developments in milk-protein phenomenon and interactions, this book will be an ideal resource for professionals and students alike.

• A fresh look at recent developments across the entire production chain -- from animal genetics to nutritional and nutrigenomic needs of the customer
• Up-to-date information from internationally-recognised authors from both academic and commercial resources

Mike Boland joined the Riddet Institute in 2006 after 15 years in the dairy industry, first with the New Zealand Dairy Research Institute and then with Fonterra. During this time he headed a group involved in protein research and was General Manager for strategic research. He was also Global Program Leader for the New Zealand Dairy Board's Milk Characteristics program. Extensive liaison with high profile overseas researchers in the UK, USA and Germany enabled Dr Boland to bring the very best of those collaborations to his New Zealand work resulting in excellence in commercial processes and innovation for New Zealand. Dr Boland has published about 80 papers and 6 patents.

Harjinder Singh is a Distinguished Professor and Director of the Massey Institute of Food Science and Technology. He is also the Co-Director of the Riddet Institute, a National Centre of Research Excellence in food science and nutrition. Professor Singh's research focuses on milk protein structures and functionality, food emulsions, protection and encapsulation of bioactive compounds, and digestive behavior of food structures. He has published over 300 research papers in international journals, and is co-inventor of 15 patents some which have formed the basis of commercial innovations. He has presented over 110 keynote addresses at national and international conferences.