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Reduction of Milk Proteins Allergenicity: The Physicochemical, Immunological and Technological Changes of Milk Induced By Microbial Transglutaminase - Sally S. Sakr, Fawzia H. R. Abd-Rabo, Samia M. El-Dieb
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Sally S. Sakr, Fawzia H. R. Abd-Rabo, Samia M. El-Dieb:
Reduction of Milk Proteins Allergenicity: The Physicochemical, Immunological and Technological Changes of Milk Induced By Microbial Transglutaminase - Taschenbuch

ISBN: 3847370391

[SR: 15084107], Paperback, [EAN: 9783847370390], LAP LAMBERT Academic Publishing, LAP LAMBERT Academic Publishing, Book, [PU: LAP LAMBERT Academic Publishing], LAP LAMBERT Academic Publishing, 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' β-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 allergenic, 3351979011, Cooking, 10367802011, Hobbies & Games, 28, Teen & Young Adult, 1000, Subjects, 283155, Books

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[EAN: 9783847370390], Neubuch, [PU: LAP Lambert Academic Publishing, Germany], Language: English . Brand New Book ***** Print on Demand *****.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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Reduction of Milk Proteins Allergenicity:The Physicochemical, Immunological and Technological Changes of Milk Induced By Microbial Transglutaminase Sally S. Sakr, Fawzia H. R. Abd-Rabo, Samia M. El-Dieb Reduction of Milk Proteins Allergenicity:The Physicochemical, Immunological and Technological Changes of Milk Induced By Microbial Transglutaminase Sally S. Sakr, Fawzia H. R. Abd-Rabo, Samia M. El-Dieb Bücher > Wissenschaft > Umweltwissenschaft, LAP Lambert Academic Publishing

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The Physicochemical, Immunological and Technological Changes of Milk Induced By Microbial Transglutaminase The Physicochemical, Immunological and Technological Changes of Milk Induced By Microbial Transglutaminase Bücher > Wissenschaft > Umweltwissenschaft

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Details zum Buch
Reduction of Milk Proteins Allergenicity
Autor:

Sakr, Sally S. / Abd-Rabo, Fawzia H. R. / El-Dieb, Samia M.

Titel:

Reduction of Milk Proteins Allergenicity

ISBN-Nummer:

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' β-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 allergenic

Detailangaben zum Buch - Reduction of Milk Proteins Allergenicity


EAN (ISBN-13): 9783847370390
ISBN (ISBN-10): 3847370391
Gebundene Ausgabe
Taschenbuch
Erscheinungsjahr: 2012
Herausgeber: LAP Lambert Academic Publishing

Buch in der Datenbank seit 05.04.2009 17:56:44
Buch zuletzt gefunden am 02.05.2017 12:18:30
ISBN/EAN: 9783847370390

ISBN - alternative Schreibweisen:
3-8473-7039-1, 978-3-8473-7039-0


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