Reduction of Milk Proteins Allergenicity The Physicochemical, Immunological and Technological Changes of Milk Induced By Microbial Transglutaminase
-
- Englisch ausgewählt
Fr. 67.90
inkl. gesetzl. MwSt.,
Beschreibung
Produktdetails
Einband
Taschenbuch
Erscheinungsdatum
23.01.2012
Verlag
LAP LAMBERT Academic PublishingSeitenzahl
96
Maße (L/B/H)
22/15/0.6 cm
Gewicht
161 g
Auflage
1. Auflage
Sprache
Englisch
ISBN
978-3-8473-7039-0
Food industries world wide, are looking forward to develop new ingredients or dairy products with novel physical and functional characteristics. Cows' milk is one of the most common causes of food allergy in the years of life. Buffaloes' milk production is the second largest milk supply in the world after cows' milk. Much more attention has been paid to the allergy from buffaloes' ss-lactoglobulin from the increasing consumption of buffaloes' milk. Different technological possibilities to reduce the immunoreactive properties of milk such as lactic fermentation, enzymatic modification and conjugation of milk proteins with polyethylene glycol, the influence of high temperature and the cross-linking by MTGase seems to be a more advantageous solution which can be proposed to prepare milk protein as a base for hypoallergenic formula. This book aims to modify Cows' and Buffaloes' milk proteins using MTGase in order to improve their nutritional and functional properties and can also reduce their allergenicity.
Noch keine Bewertungen vorhanden
Verfassen Sie die erste Bewertung zu diesem Artikel
Helfen Sie anderen Kundinnen und Kunden durch Ihre Meinung.