Casein Structural Properties, Uses, Health Benefits and Nutraceutical Applications

Casein: Structural Properties, Uses, Health Benefits and Nutraceutical Applications investigates casein properties, uses, and applications in food and non-food products, in addition to exploring its health benefits and uses in manufacturing, such as in cheese products, along with an in-depth discussion on the future scope, challenges, and market trends of this protein.

Casein: Structural Properties, Uses, Health Benefits and Nutraceutical Applications is an excellent reference for food scientists, dairy researchers, pharmaceutical scientists, students and researchers studying related fields.

1. Casein: Types, Applications and Gastric Digestion 2. Post translational modifications of Milk Casein 3. Chemistry and properties of the Casein 4. Structure of Casein Micelle 5. Isolation, fractionation and enrichment of casein fractions: conventional, emerging and lab techniques 6. Current concepts of casein and casein micelle structure, dynamics and interactions 7. Beta casein: Type A1 and A2 milk 8. Processed induced changes in casein during the manufacture of milk and dairy products 9. Casein as ingredients: its production and application 10. Analytical techniques for casein and its fractions 11. Microscopic methods for analysis of casein micelles and its aggregates in milk and milk products 12. Casein polymorphism and implications in cheesemaking 13. Casein from goat milk: polymorphisms and their potential effects on health, nutraceutical and processing properties 14. Use of casein in the manufacture of processed cheese 15. Caseins in Equid's Milk: the Hard Cheesemaking Process with Milk Produced by Non-Ruminants Herbivores 16. Nutraceutical properties of caseins 17. Casein use for pharmaceutical applications 18. Casein-derived bioactive peptides 19. Antimicrobial activities of casein 20. Phosphopeptides of casein: potential nutraceuticals 21. Casein : Allergenicity and molecular Properties 22. The non-food applications of casein

Dr. Mamdouh El-Bakry is currently working the food industry, after gaining a lot of experience in the sector of higher education/ research. He graduated with a B.Sc. in Dairy Science and Technology in 1999, followed by two M.Sc. degrees in 2004 and 2007 and a Ph.D. in processed cheese from University College Dublin 2011. He spent several years in postdoctoral research in Teagasc Food Research Centre in Ireland and the Autonomous University of Barcelona in Spain. His research interests center around food science, particularly dairy products, dairy technology, chemistry, microstructure, and microbiology

Dr. Bhavbhuti M. Mehta is an Associate Professor and Head in the Dairy Chemistry Department, Sheth M.C. College of Dairy Science at Kamdhenu University, Anand, Gujarat, India. He teaches various subjects on dairy and food chemistry at the undergraduate and postgraduate level. His major specialty is on various physico-chemical changes (process-induced changes) taking place during processing of milk and milk products and to food chemistry in general. His research interests also include Lipid oxidation and its prevention, methods to measures various oxidative deterioration, functional food ingredients and nutraceuticals, the role of various constituents in dairy and food products, chemistry and technology of milk and dairy products and camel milk. He is an associate editor of the International Journal of Dairy Technology.

• Provides comprehensive coverage of casein, the main milk protein that has many applications and uses
• Includes suggested reading for further information
• Addresses a wide-range of related topics, including non-food applications of casein