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Functional Properties of Milk Proteins
| Content Provider | Scilit |
|---|---|
| Author | Nagarajappa, Veena Upadhyay, Neelam Chawla, Rekha Mishra, Santosh Kumar Nath, B. Surendra |
| Copyright Year | 2019 |
| Description | Milk proteins not only have high nutritive value in terms of high biological value, protein digestibility corrected amino acid score, protein efficiency ratio, and bioactive peptides, but also have desirable sensory characteristics and great techno-functional or value-adding functional properties. Due to these reasons, concentrates, and isolates of milk proteins are finding numerous applications in the food industry. The demand for milk-derived proteins will continue to increase as the field of food applications widens. The improvement and development in novel functional properties of both casein and whey proteins have potential to drive their growth even more in the years to come, because the consumer now prefers to consume more of natural ingredients as part of the daily diet. Book Name: Engineering Practices for Milk Products |
| Related Links | https://content.taylorfrancis.com/books/download?dac=C2018-0-96682-8&isbn=9780429264559&doi=10.1201/9780429264559-1&format=pdf |
| DOI | 10.1201/9780429264559-1 |
| Language | English |
| Publisher | Informa UK Limited |
| Publisher Date | 2019-09-30 |
| Access Restriction | Open |
| Subject Keyword | Book Name: Engineering Practices for Milk Products Agriculture and Animal Production Functional Properties Proteins Milk Food Applications Value Adding Functional Consumer Now Prefers |
| Content Type | Text |
| Resource Type | Chapter |
