MARC Record from harvard_bibliographic_metadata

LEADER: 02964nam a22004215a 4500
001 013607820-6
005 20130308190500.0
008 130109s2013 xxu| s ||0| 0|eng d
020 $a9781461447146
020 $a9781461447146
020 $a9781461447139
024 7 $a10.1007/978-1-4614-4714-6$2doi
035 $a(Springer)9781461447146
040 $aSpringer
050 4 $aTP248.65.F66
072 7 $aTDCT$2bicssc
072 7 $aTEC012000$2bisacsh
082 04 $a641.3$223
082 04 $a664$223
100 1 $aMcSweeney, Paul L. H.
245 10 $aAdvanced Dairy Chemistry :$bVolume 1A: Proteins: Basic Aspects, 4th Edition /$cedited by Paul L. H. McSweeney, Patrick F. Fox.
250 $a4th ed. 2013.
260 $aBoston, MA :$bSpringer US :$bImprint: Springer,$c2013.
300 $aXVII, 548 p. 113 illus., 40 illus. in color.$bdigital.
505 0 $a<p>1. Origin and evolution of the major constituents of milk -- 2. Milk Proteins: Introduction and historical aspects -- 3. Quantitation of proteins in milk and milk products -- 4. Chemstry of Caseins -- 5. Higher order structures of the caseins: a paradox -- 6. Casein micelle structure, functions and interactions -- 7. b-Lactoglobulin -- 8. a-Lactalbumin -- 9. Immunoglobulins in mammary secretions -- 10. Lactoferrin -- 11. Minor proteins, Including Growth Factors -- 12. Indigenous enzymes of milk -- 13. Interspecies comparison of milk proteins -- 14. Genetics and Biosynthesis of milk proteins -- 15. Genetic polymorphism of milk proteins -- 16. Nutritional Quality of milk proteins -- Index.</p>.
520 $a<p>The chemistry and physico-chemical properties of milk proteins is perhaps the largest and most rapidly evolving major area in dairy chemistry.  <i>Advanced Dairy Chemistry-1A; Proteins: Basic Aspects</i> covers the fundamental chemistry of dairy proteins, the most commercially valuable constituents of milk.  This fourth edition includes all chapters in the third edition on basic aspects of dairy proteins which have been revised and expanded.  The chapters on the chemistry of the caseins (Chapter 4), genetic polymorphism (Chapter 15) and nutritional aspects of milk proteins (Chapter 16) have been revised by new authors and new chapters have been included on the evolution of the mammary gland (Chapter 1) and on minor proteins and growth factors in milk (Chapter 11).</p><p>This authoritative work describes current knowledge on the basic chemistry and physico-chemical aspects of milk proteins and will be very valuable to dairy scientists, chemists, and others working in dairy research or in the dairy industry.</p><p>
650 20 $aMicrobiology.
650 10 $aChemistry.
650 0 $aChemistry.
650 0 $aFood science.
650 0 $aBiochemistry.
650 0 $aMicrobiology.
650 24 $aFood Science.
650 24 $aProtein Science.
700 1 $aFox, Patrick F.
776 08 $iPrinted edition:$z9781461447139
988 $a20130202
906 $0VEN