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

by Mamdouh El-Bakry Ph.D (Editor), Bhavbhuti M. Mehta PhD (Editor)

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.

• 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