EurekaMag.com logo
+ Site Statistics
References:
53,214,146
Abstracts:
29,074,682
+ Search Articles
+ Subscribe to Site Feeds
EurekaMag Most Shared ContentMost Shared
EurekaMag PDF Full Text ContentPDF Full Text
+ PDF Full Text
Request PDF Full TextRequest PDF Full Text
+ Follow Us
Follow on FacebookFollow on Facebook
Follow on TwitterFollow on Twitter
Follow on Google+Follow on Google+
Follow on LinkedInFollow on LinkedIn

+ Translate

Milk proteins as food ingredients


Food Technology Chicago 48(10): 101
Milk proteins as food ingredients
The value of milk proteins lies in their use as functional and nutritional food ingredients. As well as providing essential amino acids, milk products also provide a number of functional properties. These properties are nutritional fortification, solubility and dispersibility, opacity, acid stability, fat binding, emulsification, whippability and foam stability, viscosity, heat stability, gelation, water holding, and adhesion and film formation.

(PDF same-day service: $19.90)

Accession: 002433593

DOI: 10.1046/j.1471-0307.2001.00014.x



Related references

Milk proteins as food ingredients. Lait 69(4): 323-352, 1989

Milk proteins as food ingredients. International Journal of Dairy Technology 54(2): 41-55, 2001

Functional properties of milk proteins and their use as food ingredients. Developments in Dairy Chemistry 1: 375-399, 1982

Commercial Milk Enzyme-Linked Immunosorbent Assay (ELISA) Kit Reactivities to Purified Milk Proteins and Milk-Derived Ingredients. Journal of Food Science 81(7): T1871-8, 2016

Food microscopy - an annotated bibliography. II E. Major ingredients: milk and milk powder. Journal of the Association of Public Analysts 15(1): 33-37, 1977

Modified dairy proteins key ingredients in new european food products now finding application in expanded usa food formulations. Food Processing (Itasca) 47(5): 46-47, 1986

Food ingredients from milk. Food, Flavourings, Ingredients, Packaging and Processing 5(12): 36-37, 45, 1983

Food ingredients in milk substitutes. 1974

Proteins as ingredients: types, functions, applications. Proteins are added as ingredients to foods to achieve functional and nutritional goals. Food Technology 48: 60, 1994

Development of technologies for food processing and distribution: (1) development of processing technology for food ingredients based mainly on starch and animal/plant proteins as the major components; (2) development of technology for preservation and distribution of foodstuffs and starch/protein ingredients. JIRCAS Working Report (42): 101-112, 2004