Casein
Structural Properties, Uses, Health Benefits and Nutraceutical Applications
- 1st Edition - June 20, 2024
- Latest edition
- Editors: Mamdouh El-Bakry, Bhavbhuti M. Mehta
- Language: English
Casein: Structural Properties, Uses, Health Benefits and Nutraceutical Applications investigates casein properties, uses, and applications in food and non-food products in additi… Read more
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Description
Description
Casein: Structural Properties, Uses, Health Benefits and Nutraceutical Applications investigates casein properties, uses, and applications in food and non-food products in addition to exploring its health benefits and uses in manufacturing, such as in cheese products. Sections include in-depth discussions on the future scope, challenges, and market trends of this protein. This book is an excellent reference for food scientists, dairy researchers, pharmaceutical scientists, students and researchers studying related fields.
Key features
Key features
- Provides comprehensive coverage of casein, the main milk protein that has many applications and uses
- Includes suggested reading for further information
- Addresses a wide-range of related topics, including non-food applications of casein
Readership
Readership
Table of contents
Table of contents
1. Casein: Types, Applications and Gastric Digestion
2. Post translational modifications of Milk Casein
3. Chemistry and properties of the Casein
4. Structure of Casein Micelle
5. Isolation, fractionation and enrichment of casein fractions: conventional, emerging and lab techniques
6. Current concepts of casein and casein micelle structure, dynamics and interactions
7. Beta casein: Type A1 and A2 milk
8. Processed induced changes in casein during the manufacture of milk and dairy products
9. Casein as ingredients: its production and application
10. Analytical techniques for casein and its fractions
11. Microscopic methods for analysis of casein micelles and its aggregates in milk and milk products
12. Casein polymorphism and implications in cheesemaking
13. Casein from goat milk: polymorphisms and their potential effects on health, nutraceutical and processing properties
14. Use of casein in the manufacture of processed cheese
15. Caseins in Equid's Milk: the Hard Cheesemaking Process with Milk Produced by Non-Ruminants Herbivores
16. Nutraceutical properties of caseins
17. Casein use for pharmaceutical applications
18. Casein-derived bioactive peptides
19. Antimicrobial activities of casein
20. Phosphopeptides of casein: potential nutraceuticals
21. Casein : Allergenicity and molecular Properties
Review quotes
Review quotes
Product details
Product details
- Edition: 1
- Latest edition
- Published: June 24, 2024
- Language: English
About the editors
About the editors
ME
Mamdouh El-Bakry
Dr. Mamdouh El-Bakry has worked more than 10 years in the food industry, and 15 years in food research, as well as, currently, as an Editor/ Potential Reviewer of high impact journals. He graduated with a B.Sc. (Very good with Honour) in Dairy Science and Technology in 1999, followed by two M.Sc. degrees in 2004 and 2007 and a Ph.D. in processed cheese from UCD (University College Dublin)-Ireland in 2011. He spent several years in postdoctoral research in Teagasc Food Research Centre in Ireland and the Autonomous University of Barcelona in Spain. The research interests were and are on Food Sciences and in particular Dairy Products, Dairy Technology, Chemistry, Microstructure, Enzyme Technology and Microbiology. He is an experienced lecturer and researcher as he was appointed as university teacher since the graduation and has successfully managed various research projects. He has a lot of publications, in the form of research/review papers, chapters and conference contributions in dairy science. He has been awarded several awards, such as the best paper in dairy phospholipids from the American Oil Chemist Society (AOCS) and best presentation in international conferences as well as several scholarships. He is a potential reviewer/referee in several peer reviewed food science journals and a member of the editorial board in several journals, such as LWT-Food Science and Technology, Journal of Food Research and International Journal of Dairy Science. Recently, he, as an editor-in-chief, has edited 3 books ‘Microstructure of Dairy Products’ (Wiley, 2018), Processed Cheese (Elsevier, 2022), and Casein (Elsevier, 2024).
BM
Bhavbhuti M. Mehta
Dr. Bhavbhuti M. Mehta is an Associate Professor and Head in the Dairy Chemistry Department, Sheth M.C. College of Dairy Science at Kamdhenu University, Anand, Gujarat, India. He teaches various subjects on dairy and food chemistry at the undergraduate and postgraduate level. His major specialty is on various physico-chemical changes (process-induced changes) taking place during processing of milk and milk products and to food chemistry in general. His research interests also include Lipid oxidation and its prevention, methods to measures various oxidative deterioration, functional food ingredients and nutraceuticals, the role of various constituents in dairy and food products, chemistry and technology of milk and dairy products and camel milk. He is an associate editor of the International Journal of Dairy Technology.