Casein: Structural Properties, Uses, Health Benefits and Nutraceutical Applications

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Mamdouh El-Bakry, Ph.D (Regulatory Affairs Technologist, Food Supplements & Natural Cosmetics, Cartagena, Spain) Bhavbhuti M. Mehta (Associate Professor and Head, Dairy Chemistry Department, Sheth M.C. College of Dairy Science at Kamdhenu University, Anand, Gujarat, India)

Casein

Structural Properties, Uses, Health Benefits and Nutraceutical Applications

Mamdouh El-Bakry, Ph.D (Regulatory Affairs Technologist, Food Supplements & Natural Cosmetics, Cartagena, Spain), Bhavbhuti M. Mehta (Associate Professor and Head, Dairy Chemistry Department, Sheth M.C. College of Dairy Science at Kamdhenu University, Anand, Gujarat, India)

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English

Academic Press Inc
01 June 2024

Food & beverage technology

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.

Edited by: Mamdouh El-Bakry Ph.D (Regulatory Affairs Technologist Food Supplements & Natural Cosmetics Cartagena Spain), Bhavbhuti M. Mehta (Associate Professor and Head, Dairy Chemistry Department, Sheth M.C. College of Dairy Science at Kamdhenu University, Anand, Gujarat, India)
Imprint: Academic Press Inc
Country of Publication: United States
Dimensions: Height: 235mm, Width: 191mm,
Weight: 450g
ISBN: 9780443158360
ISBN 10: 0443158363
Pages: 474
Publication Date: 01 June 2024
Audience: Professional and scholarly , Undergraduate
Format: Paperback
Publisher's Status: Forthcoming

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.