Overview
- Editors:
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C. A. Barth
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Institut für Physiologie und Biochemie der Ernährung, Bundesanstalt für Milchforschung, Kiel 1, Germany
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E. Schlimme
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Institut für Chemie und Physik, Bundesanstalt für Milchforschung, Kiel 1, Germany
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Table of contents (48 chapters)
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Milk Protein and Nitrogen Equilibrium
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- V. R. Young, P. L. Pellett
Pages 7-36
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- C. A. Barth, K. E. Scholz-Ahrens, M. Pfeuffer, M. de Vrese
Pages 62-67
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- H. Hagemeister, M. Schmitz, H. Erbersdobler
Pages 68-71
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- L. Hambraeus, G. Hjorth, B. Kristiansson, H. Hedlund, H. Andersson, B. Lönnerdal et al.
Pages 72-75
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- L. A. Davidson, B. Lönnerdal
Pages 76-82
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- H. de Waard, P. L. M. Reyven
Pages 83-83
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Milk Proteins and Ligands
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- L. Davidsson, Å. Cederblad, B. Lönnerdal, B. Sandström
Pages 97-99
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- J. Gislason, B. Jones, B. Lönnerdal, L. Hambraeus
Pages 100-102
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- M. Schmitz, H. Hagemeister, Iris Görtler, J. G. Bindels, C. A. Barth
Pages 103-104
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- G. Schulz-Lell, H.-D. Oldigs, K. Dörner, J. Schaub
Pages 105-107
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- I. Schoppe, C. A. Barth, H. Hagemeister
Pages 108-109
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Milk Proteins: Structural and Genetic Aspects
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- H. Rüterjans, E. Hoffmann, J. Schmidt, J. Simon
Pages 133-142
About this book
This book reviews the state of knowledge and progress of research on food proteins, and in particular, milk proteins. Its basis is the Symposium on Milk Proteins that was held at the Federal Dairy Research Centre in Kiel, FRG, in June, 1988. Scien tists from around the world attended and addressed pure, as well as applied fields of protein research and technology. This book is divided into five sections, each adapted from the symposium's invited lectures, short communications, and poster presentations. New criteria for the "bio logical value" of dietary proteins and their relationships are considered according to: - Milk Proteins and Nitrogen Equilibrium - Milk Proteins and Ligands - Milk Proteins: Structural and Genetic Aspects - Milk Proteins: Technological and Functional Aspects - Milk Proteins and Clinical Nutrition Generally, different dietary proteins are classified according to their "biological value," i.e., their capacity to cause different retention of nitrogen in the body. But we think there are other intriguing leads worth studying that may help to identify which dietary proteins are best recommended for specific dietary situations or clini cal conditions. In addition, we have taken into consideration new fields such as attempts to determine the three-dimensional structure of proteins using two-dimensional NMR spectroscopy, and the application of genetic engineering to the lactating cell. In other words, we are on the way to the transgenic cow with customized milk constituents and composition.
Editors and Affiliations
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Institut für Physiologie und Biochemie der Ernährung, Bundesanstalt für Milchforschung, Kiel 1, Germany
C. A. Barth
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Institut für Chemie und Physik, Bundesanstalt für Milchforschung, Kiel 1, Germany
E. Schlimme