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Casein: Production, Uses and Health Effects $280.00
Editors: Anthony M. Ventimiglia and J.M. Birkenhäger
Book Description:
Casein is the name for a family of related phosphoprotein proteins. These proteins are commonly found in mammalian milk, making up 80% of the proteins in cow milk and between 60% and 65% of the proteins in human milk. Casein has a wide variety of uses, from being a major component of cheese, to use as a food additive, to a binder for safety matches. In this book, the authors present topical research in the study of the production, uses and health effects of casein, including the technological aspects of caseins of goat and sheep milk; the use of casein and casein-derived proteins as agents to inhibit dental erosion; the genetics of caseins in domestic ruminants; mineral carriers and potential nutraceuticals of casein phosphopeptides; caseins in traditional Portuguese cheeses; using casein protein for microspheres' synthesis, encapsulation drug and textile coatings and the antimicrobial activities of casein and other milk proteins. (Imprint: Nova)

Table of Contents:
Preface

Caseins of Goat and Sheep Milk: Analytical and Technological Aspects
(Maria Selvaggi, Vincenzo Tufarelli, Department of Animal Production, University of Studies of Bari “Aldo Moro”, Valenzano, BA, Italy)

Casein and Dental Erosion
(A.J. White, W.H. Briscoe, M.E. Barbour, School of Oral & Dental Sciences, and Chemistry, University of Bristol, United Kingdom)

Genetics of Caseins in Domestic Ruminants
(M. Amills, J.M. Serradilla, A. Clop, A. Zidi, J. Jordana, Departament de Genètica Animal, Centre de Recerca en Agrigenòmica (CRAG), Universitat Autònoma de Barcelona, Bellaterra, Spain, and others)

Phosphopeptides of Casein: Mineral Carriers and Potential Nutraceuticals
(Amelia Fiorilli, Silvia Perego, Anita Ferraretto, Dipartimento di Chimica, Biochimica e Biotecnologie per la Medicina, Università degli Studi di Milano, Milano, Italy)

Caseins in Traditional Portuguese Cheeses: From Science to Applications
(Eliana Jerónimo, F. Xavier Malcata, Centro de Biotecnologia Agrícola e Agro-Alimentar do Baixo Alentejo e Litoral, (CEBAL)/Instituto Politécnico de Beja (IPBeja), Beja, Portugal, and others)

Optimizing of Sterilization of Casein for Novel Use
(Kouass Sahbani Saloua, Aloui Amine, Kouass Salah, Zourgui Lazhar, Landoulsi Ahmed, Unité de Recherche de Biochimie des Lipides et Interactions avec les Macromolécules, Laboratoire de Biochimie et de Biologie Moléculaire, Faculté des Sciences de Bizerte, Zarzouna, Tunisia, and others)

Using Casein Protein for Microspheres' Synthesis, Encapsulation Drug and Textile Coatings
(Ulyana Shimanovich, Suyeon Kim, Artur Ribeiro, Artur Cavaco-Paulo, Aharon Gedanken, Department of Chemistry and Kanbar Laboratory for Nanomaterials, Bar-Ilan University Center for Advanced Materials and Nanotechnology, Bar-Ilan University, Ramat-Gan, Israel, and others)

Goat Caseins Polymorphism: Implication in Cheesemaking and Human Health
(Antonella Santillo, Marzia Albenzio, Department of Production and Innovation in Mediterranean Agriculture and Food Systems (PrIME), University of Foggia, Italy)

Recent Advances in Understanding the Role of Caseins in the Formation and Stabilization of Emulsions: A Molecular Approach
(Vassilios Raikos, Department of Chemistry, University of Patras, Patras, Greece)

Are Dietary Caseins Related to the Onset and Evolution of Type 1 Diabetes and Celiac Disease?
(A.M. Calderón de la Barca, M.E. Mejía-León, Coordinación de Nutrición, Centro de Investigación en Alimentación y Desarrollo, A.C., Hermosillo, Sonora, México)

Types of Casein and their Use in the Manufacture of Processed Cheese
(Mamdouh El-Bakry, Department of Dairy Science and Technology, Faculty of Agriculture, Cairo University, Giza, Egypt)

Health Effects of Casein
(T.B. Ng, School of Biomedical Sciences, The Chinese University of Hong Kong, Sha Tin, Hong Kong China)

Antimicrobial Activities of Casein and other Milk Proteins
(T.B. Ng, Jack Ho Wong, Osama Almahdy, Esmail M. EL-Fakharany, Ehab El-Dabaa, El-Rashdy M. Redwan, School of Biomedical Sciences, Faculty of Medicine, The Chinese University of Hong Kong, Shatin, N.T., Hong Kong, China, and others)

Casein: Production and Application in the Food and Beverage Industry
(Fernanda Cosme, Ana Barros, University of Tras-os, Montes e Alto Douro, Vila Real, Portugal) (a)

Casein
(Gianmaria Fabrizio Ferrazzano, University of Naples “Federico II”, Naples, Italy) (a)

Milk Casein-Derived Peptides as Antihypertensive Agents
(M. Miguel, D. Sanchez, Instituto de Investigacion en Ciencias de Alimentacion (CIAL), Spain) (a)

Caseins and Whey Proteins as Transglutaminase Substrates
(Raffaele Porta, Department of Food Science, University of Naples “Federico II”, Italy) (a)

Caseinates: Production and Uses
(Quan V. Vuong, Suwimol Chockchaisawasdee, School of Environmental and Life Sciences, Faculty of Science and IT, Australia) (a)

Index

   Series:
      Protein Science and Engineering
   Binding: ebook
   Pub. Date: 2012-March
   Pages: 7 x 10 (NBC - R)
   ISBN: 978-1-62100-211-6
   Status: AV
  
Status Code Description
AN Announcing
FM Formatting
PP Page Proofs
FP Final Production
EP Editorial Production
PR At Prepress
AP At Press
AV Available
  
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Casein: Production, Uses and Health Effects