Milk Proteins: Nutritional, Clinical, Functional and Technological Aspects

Milk Protein Science: Nutrition, Structure, Clinical Research & Food Technology

This scientific reference examines milk proteins and advances in food protein research, covering their nutritional value, biological functions, structural properties and technological applications. It explores protein metabolism, nitrogen balance, ligand interactions, genetic engineering and the role of milk proteins in clinical nutrition and specialised dietary needs.

Key Features

• Explores the scientific foundations of milk proteins.
• Examines the nutritional value of dietary proteins.
• Discusses milk proteins and nitrogen equilibrium.
• Explains relationships between protein intake and nitrogen retention.
• Investigates milk proteins and their interactions with ligands.
• Examines the structural properties of milk proteins.
• Covers genetic aspects of milk protein composition.
• Explores advances in protein structure research.
• Introduces two-dimensional NMR spectroscopy in protein studies.
• Discusses functional properties of milk proteins.
• Examines technological applications in food processing.
• Explores milk proteins in clinical nutrition.
• Discusses protein requirements in different dietary situations.
• Introduces genetic engineering applications in milk production.
• Provides research insights for nutritionists, dairy scientists, food technologists and clinical researchers.