You are here
Back to topAgents of Change: Enzymes in Milk and Dairy Products (Food Engineering) (Hardcover)
Description
Table of contents
IntroductionAlan Kelly and Lotte Bach Larsen
1. Enzymology of Milk and Dairy Products: Overview
Patrick Fox2. The plasmin system in milk and dairy products
Thomas C. France, James A. O'Mahony and Alan L. Kelly
3. Lysosomal and other indigenous non-plasmin proteases in bovine milk
Lotte Bach Larsen, S ren Drud-Heydary Nielsen, Lizandra Paludetti, and Alan L. Kelly
4. Phosphatases in milkNana Y Farkye
5. Antimicrobial enzymes in milk, and their role in human milk
Nidhi Bansal, Jie Zhang, Zhengzheng Zou
6. Enzymes associated with milk phospholipid membrane structures: Milk fat globule membranes and extracellular vesicles
Maria Stenum Hansen and Jan Trige Rasmussen7. Milk and other glycosidases
Anne Vuholm Sunds, S ren Drud-Heydary Nielsen, Lotte Bach Larsen and Nina Aagaard Poulsen
8. The enzymology of non-bovine milk
Marzia Albenzioa, Antonella Santilloa and Golfo Moatsou
9. The enzymology of human milk
Lauren E. Chan, Robert L. Beverly, David C. Dallas
10. Lipases from milk and other sources
Hilton C. Deeth
11. Heat-stable Microbial Peptidases Associated with the Microbiota of Raw Milk
Claudia Gl ck, Timo Stressler and Lutz Fischer
12. The heat stability of indigenous and bacterial enzymes in milk
Britta Graf, Johannes Sch fer, Zeynep Atamer and J rg Hinrichs
13. The role of proteases in the stability of UHT-treated MilkNivedita Datta and Alan L Kelly
14. Milk-clotting enzymes
Anders Andr n
15. Enzymology of cheese ripening
Ylva Ard
16. Enzyme modified cheese
Zafer Erbay, Pelin Salum and Kieran N. Kilcawley17. Enzymatic Protein Cross-Linking in Dairy Science and Technology
Norbert Raak, Harald Rohm, Doris Jaros
18. The production of bioactive peptides from milk proteins Thanyaporn Kleekayai, Maria Cerme o and Richard J. FitzGerald19. Reducing allergenicity by proteolysis
Katrine Lindholm B gh & Jeppe Madura Larsen
20. Final thoughts, future perspectives, and emerging enzymes
About the Author
Alan Kelly is a Professor in the School of Food and Nutritional Sciences at University College Cork in Cork, IrelandLotte Bach Larsen is a Professor in the Department of Food Science at Aarhus University in Tjele, Denmark