Casein

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. Sections include in-depth discussions on the future scope, challenges, and market trends of this protein. This book is an excellent reference for food scientists, dairy researchers, pharmaceutical scientists, students and researchers studying related fields.

"The contents and style of this book suggest that it has a wide audience that includes students as well as seasoned experts in the biological, medical, and nutritional sciences. Its clarity and directness that should render its contents accessible even to a casual reader. The table of contents provides a clear and easy to follow road map to the information contained within.... The text is easy to read; many casual readers with an interest in food and nutrition should find this to be a pleasant and informative read. The quality and quantity of the illustrations are good,.... The contents of this newer book are impressively comprehensive and organized in a clear, easy to follow fashion. It thus represents an accessible and impressively informative resource for anyone interested in this historically and nutritionally important protein." --©Doody’s Review Service, 2024, Peter J. Kennelly, PhD (Virginia Tech)

Dr. Mamdouh El-Bakry is currently working the food industry, after gaining experience in the higher education and research sectors. He has 25 years of experience in Research, Teaching and Food Products Development as well as Food Industry. He graduated with Honors 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 UCD (University College Dublin)-Ireland in 2011. He spent several years in postdoctoral research in Teagasc Food Research Centre in Ireland and the Autonomous University of Barcelona in Spain. The research interests were and are on Food Sciences and in particular Dairy Products, Dairy Technology, Chemistry, Microstructure and Microbiology. He is an experienced lecturer and researcher as he was appointed as university teacher since the graduation and has successfully managed various research projects. He has a lot of publications, in the form of research/review papers, chapters and conference contributions in dairy science. He has been awarded several awards, such as the best paper in dairy phospholipids from the American Oil Chemist Society (AOCS) and best presentation in international conferences as well as several scholarships. He is a potential reviewer/referee in several peer reviewed food science journals and a member of the editorial board in several journals, such as LWT-Food Science and Technology, Journal of Food Research and International Journal of Dairy Science. Recently, he, as an editor-in-chief, has edited a book ‘Microstructure of Dairy Products’ (Wiley, 2018) and another 2 books ‘Processed Cheese Science and Technology’ (Elsevier, 2022) and ‘Casein: Structural Properties, Uses, Health Benefits and Nutraceutical Applications (Elsevier, 2024)’.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.

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