Milk Proteins: Chemistry and Molecular Biology, Volume I discusses the structure of evolution and biological function of milk proteins and enzymes. The milk proteins arise from a specific mammalian adaptation, and their study is important in its own right. However, the properties of milk proteins are such that their study has attained considerable importance in protein chemistry. In order to have a proper appreciation of the properties of milk proteins, this volume provides a general perspective and strategy for their study. This book is divided into three parts. Part A focuses on the historical survey of milk proteins, its comparative examination and characterization, and study of its immunological and allergenic reactions. Parts B and C discuss the basis of chemical and physical approaches most appropriate to the investigation of milk proteins. This publication is recommended to protein chemists and biochemists working in other areas. It will also serve as a good reference for advanced undergraduate and graduate students of milk protein chemistry.

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.

Biodegradable polymers have experienced a growing interest in recent years for applications in packaging, agriculture, automotive, medicine, and other areas. One of the drivers for this development is the great quantity of synthetic plastic discarded improperly in the environment. Therefore, R&D in industry and in academic research centers, search for materials that are reprocessable and biodegradable. This unique book comprises 12 chapters written by subject specialists and is a state-of-the-art look at all types of polyethylene-based biocomposites and bionanocomposites. It includes deep discussion on the preparation, characterisation and applications of composites and nanocomposites of polyethylene-based biomaterials such as cellulose, chitin, starch, soy protein, PLA, casein, hemicellulose, PHA and bacterial cellulose.

The first scientifically proven, effective, all-natural nutritional alternative to the much-prescribed drug Ritalin Attention Deficit Disorder is a nutritional deficiency, not a psychological condition. This is the revolutionary discovery Marcia Zimmerman made during her ten years of research as a nutritional biochemist. That conclusion led her to develop a diet that addresses the specific needs of the 17 million adults and children suffering from ADD. Her easy-to-follow thirty-day plan has been proven just as effective as Ritalin in relieving the symptoms of ADD. Learn: - How women should boost their nutrition before conception to prevent ADD in their children. - Why boys are much likelier to be tagged as ADD than girls - How to get a reliable ADD diagnosis - The effects of brain allergies on attention span - Foods to avoid that may exacerbate ADD - The dangers of artificial food ingredients - and much more This important book will help us curb the epidemic growth of ADD in this country and change the way we treat those who have it now by addressing its source instead of merely treating its symptoms. "This book is must reading for every parent, physician, teacher and school nurse who deals with ADD and AD/HD children. ADD is not caused by a deficiency of Ritalin. Marcia Zimmerman's The A.D.D. Nutrition Solutionis right on target!" -- Bernard Rimland, Ph.D., director of the Autism Research Institute, San Diego

In recent years, there has been a great deal of progress in the understanding and management of milk proteins across the production chain. Milk Proteins takes a uniquely comprehensive look at those developments and presents them in a one-source overview. By providing a brief overview of each topic area, and then describing the most important recent advances therein, the "field-to-table" approach of this book provides specialists with new and directly relevant information in their own areas, along with information from complementary research fields, allowing them to contextualize their work within the larger pictures. At the same time it provides generalists with a complete overview and offers insights into topics for more in-depth reading. Covering areas that are receiving attention from people of many fields -- genomics, functional foods -- and including the latest research and developments in milk-protein phenomenon and interactions, this book will be an ideal resource for professionals and students alike. - A fresh look at recent developments across the entire production chain -- from animal genetics to nutritional and nutrigenomic needs of the customer - Up-to-date information from internationally-recognised authors from both academic and commercial resources

This new three-volume set comprehensively illustrates a wide range of analytical techniques and methodologies for assessing the physical, chemical, and microbiological properties of milk and milk products to ensure nutritional and technological quality and safety of milk and milk products. This volume focuses on various analytical methods for physicochemical and compositional analysis of concentrated, coagulated, and fermented dairy products in detail. It also describes the standard methodologies for the analysis of nutraceutical components and food additives commonly used in various dairy products to meet technological and nutritional quality standards. The other volumes are: Volume 1: Sampling Methods, Chemical, and Compositional Analysis Volume 3: Microbiological Analysis is forthcoming. Together, these three volumes will be a complete and thorough reference on analytical methods for milk and milk products. The volumes will be valuable for researchers, scientists, food analysts, food analysis and research laboratory personnel involved in the area of milk and milk products analysis as well as for faculty and students.

Graphical models in their modern form have been around since the late 1970s and appear today in many areas of the sciences. Along with the ongoing developments of graphical models, a number of different graphical modeling software programs have been written over the years. In recent years many of these software developments have taken place within the R community, either in the form of new packages or by providing an R interface to existing software. This book attempts to give the reader a gentle introduction to graphical modeling using R and the main features of some of these packages. In addition, the book provides examples of how more advanced aspects of graphical modeling can be represented and handled within R. Topics covered in the seven chapters include graphical models for contingency tables, Gaussian and mixed graphical models, Bayesian networks and modeling high dimensional data.