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Reduction of Milk Proteins Allergenicity

Engels | Paperback | 9783847370390 | 96 pagina's

Sally S Sakr, Fawzia H R Abd-Rabo - 9783847370390

 

Engels | Paperback | 9783847370390 | 96 pagina's

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' -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."

 

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51.00

Reduction of Milk Proteins Allergenicity Engels | Paperback | 9783847370390 | 96 pagina's
TaalEngels
BindwijzePaperback
Verschijningsdatumjanuari 2012
Aantal pagina's96 pagina's
IllustratiesNee
Auteur(s)Sally S Sakr | Fawzia H R Abd-Rabo | El-Dieb, Samia M.
UitgeverLap Lambert Academic Publishing
Extra groot lettertypeNee
Gewicht150 g
StudieboekNee
Verpakking breedte152 mm
Verpakking hoogte229 mm
Verpakking lengte229 mm



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