Functional properties of milk proteins in food.
1987
Voutsinas, L. (Ministry of Agriculture, Ioannina (Greece). Dairy Inst.)
Milk protein products, e.g. casein and caseinates, coprecipitates, whey protein concentrates and lactalbumin, represent an important and valuable source of protein thanks to the excellent nutritional value which contribute to food products. However, these products are frequently more highly valued for the functional properties which they contribute to food products than for the nutritional ones. This article describes briefly the production processes, composition, general properties and major applications of the major milk protein products, while the main emphasis is given to the discussion of the principal functional properties of these products
Afficher plus [+] Moins [-]Mots clés AGROVOC
Informations bibliographiques
Cette notice bibliographique a été fournie par Directorate of Agricultural Policy and Documentation, Division of Documentation, Ministry of Agriculture
Découvrez la collection de ce fournisseur de données dans AGRIS