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OverviewCasein: 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, along with an in-depth discussion on the future scope, challenges, and market trends of this protein. Casein: Structural Properties, Uses, Health Benefits and Nutraceutical Applications is an excellent reference for food scientists, dairy researchers, pharmaceutical scientists, students and researchers studying related fields. Full Product DetailsAuthor: Mamdouh El-Bakry, Ph.D (Regulatory Affairs Technologist, Food Supplements & Natural Cosmetics, Cartagena, Spain) , Bhavbhuti M. Mehta (Associate Professor and Head, Dairy Chemistry Department, Sheth M.C. College of Dairy Science at Kamdhenu University, Anand, Gujarat, India)Publisher: Elsevier Science Publishing Co Inc Imprint: Academic Press Inc Weight: 0.450kg ISBN: 9780443158360ISBN 10: 0443158363 Pages: 474 Publication Date: 21 June 2024 Audience: Professional and scholarly , Professional & Vocational Format: Paperback Publisher's Status: Forthcoming Availability: Not yet available This item is yet to be released. You can pre-order this item and we will dispatch it to you upon its release. Table of ContentsReviewsAuthor InformationDr. Mamdouh El-Bakry is currently working the food industry, after gaining a lot of experience in the sector of higher education/ research. He graduated with a B.Sc. 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 University College Dublin 2011. He spent several years in postdoctoral research in Teagasc Food Research Centre in Ireland and the Autonomous University of Barcelona in Spain. His research interests center around food science, particularly dairy products, dairy technology, chemistry, microstructure, and microbiology 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. Tab Content 6Author Website:Countries AvailableAll regions |