Milk Proteins Nutritional, Clinical, Functional and Technological As
This book reviews the state of knowledge and progress of research on food proteins, and in particular, milk proteins. Its basis is the Symposium on Milk Proteins that was held at the Federal Dairy Research Centre in Kiel, FRG, in June, 1988. Scien tists
- PDF / 33,046,432 Bytes
- 318 Pages / 481.89 x 691.654 pts Page_size
- 64 Downloads / 236 Views
C. A. Barth, E. Schlimme (Eds.)
Milk Proteins Nutritional, Clinical, Functional and Technological Aspects
The Editors: Prof. Dr. C. A. Barth Institut fUr Physiologie und Biochemie der Ernahrung Bundesanstalt fUr Milchforschung Hermann Weigmann-Str. 1 D-2300 Kiell Prof. Dr. E. Schlimme Institut fUr Chemie und Physik Bundesanstalt fUr Milchforschung Hermann Weigmann-Str. 1 D-2300 Kiell
CIP-TItelaufnahme der Deutschen Bibliothek Milk proteins: nutritional, clinical, functional and technological aspects / c.A. Barth; E. Schlimme (eds.).Darmstadt: Steinkopff; New York : Springer, 1988
ISBN-13 :978-3-642-85375-3 DOl: 10.1007/978-3-642-85373-9
e-ISBN-13:978-3-642-85373-9
NE: Barth, Christian A. [Hrsg.] This work is subject to copyright. All rights are reserved, whether the whole or part of the material is concerned, specifically the rights of translation, reprinting, re-use of illustrations, recitation, broadcasting, reproduction on microfilms or in other ways, and storage in data banks. Duplication of this publication or parts thereofis only permitted under the provision of the German Copyright Law of September 9, 1965, in its version of June 24, 1985, and a copyright fee must always be paid. Violations fall under the prosecution act ofthe German Copyright Law. Copyright © 1989 by Dr. Dietrich SteinkopffVerlag GmbH & Co. KG, Darmstadt Softcover reprint of the hardcover 1st edition 1989 Editor: Heidrun Sauer - Copy Editing: James Willis - Production: Heinz J. Schafer The use of registered names, trademarks, etc. in this publication does not imply, even in the absence of a specific statement, that such names are exempt from the relevant protective laws and regulations and therefore free for general use.
Preface
This book reviews the state of knowledge and progress of research on food proteins, and in particular, milk proteins. Its basis is the Symposium on Milk Proteins that was held at the Federal Dairy Research Centre in Kiel, FRG, in June, 1988. Scientists from around the world attended and addressed pure, as well as applied fields of protein research and technology. This book is divided into five sections, each adapted from the symposium's invited lectures, short communications, and poster presentations. New criteria for the "biological value" of dietary proteins and their relationships are considered according to: - Milk Proteins and Nitrogen Equilibrium - Milk Proteins and Ligands - Milk Proteins: Structural and Genetic Aspects - Milk Proteins: Technological and Functional Aspects - Milk Proteins and Clinical Nutrition Generally, different dietary proteins are classified according to their "biological value," i.e., their capacity to cause different retention of nitrogen in the body. But we think there are other intriguing leads worth studying that may help to identify which dietary proteins are best recommended for specific dietary situations or clinical conditions. In addition, we have taken into consideration new fields such as attempts to determine the three-dimensional structure of proteins using two-d
