Enzymes beyond traditional applications in dairy science and technology /

A volume in the series on Foundations and Frontiers of Enzymology, Enzymes Beyond Traditional Applications in Dairy Science and Technology presents the applications of enzymes in dairy science and technology.

Bibliographic Details
Corporate Author:	ScienceDirect (Online service)
Other Authors:	Rajput, Y. S., Sharma, Rajan
Format:	eBook
Language:	English
Published:	London : Academic Press, 2023.
Series:	Foundations and frontiers of biocatalysis.
Subjects:	Dairy processing. Enzymes. Produits laitiers > Traitement. enzyme. Dairy processing Enzymes Electronic books.
Online Access:	Connect to the full text of this electronic book

Table of Contents:

9.2.5 Antiobesity peptides from camel milk proteins and their structural activity relationship
9.2.6 Other biological properties of camel milk-derived hydrolysates
9.3 Future perceptions
References
10 Bioactive peptides from fermented milk products
10.1 Introduction
10.2 Bioactive peptides from fermented bovine milk products
10.2.1 Soful
10.2.2 Yogurt
10.2.3 Koumiss
10.2.4 Kefir
10.2.5 Others
10.3 Bioactive peptides from fermented goat milk products
10.3.1 Yogurt
10.3.2 Kefir
10.3.3 Dahi
10.4 Bioactive peptides from fermented camel milk products
10.4.1 Camel milk
10.4.2 Bioactive peptides from fermented camel's milk
10.4.3 Bioactive peptides from fermented camel milk products
10.5 Bioactive peptides from fermented mare milk products
10.5.1 Koumiss
10.6 Bioactive peptides from fermented sheep milk products
10.6.1 Koopeh
10.6.2 Yogurt
10.7 Conclusion
References
11 Downstream processing of therapeutic bioactive peptide
11.1 Introduction
11.2 Production mechanisms of bioactive peptides
11.2.1 Enzymatic hydrolysis
11.2.2 Fermentation
11.2.3 Enzymes derived from proteolytic microorganisms
11.3 Downstream processing of bioactive peptides (isolation, purification, and characterization)
11.3.1 Fractionation methods
11.3.2 Membrane separation techniques
11.3.3 Chromatographic methods
11.3.3.1 Size-exclusion chromatography
11.3.3.2 Ion-exchange chromatography
11.3.3.3 Reversed-phase liquid chromatography
11.4 Conclusion
References
12 Enzyme actions during cheese ripening and production of bioactive compounds
12.1 Introduction
12.2 Bioactive compounds
12.2.1 Peptides
12.2.2 Conjugated linoleic acid
12.2.3 Gama aminobutyric acid and L-ornithine
12.2.4 Carotenoids
12.3 Conclusion
References.