| Description |
xiv, 400 pages : illustrations ; 24 cm |
| Series |
IFT Press series |
|
IFT Press series.
|
| Contents |
Whey protein production and utilization: a brief history / Michael H. Tunick -- Whey protein fractionation / Laetitia M. Bonnaillie, Peggy M. Tomasula -- Separation of (beta)-lactoglobulin from whey: its physico-chemical properties and potential uses / Raj Mehra, Brendan T. O'Kennedy -- Whey protein-stabilized emulsions / David Julian McClements -- Whey proteins: functionality and foaming under acidic conditions / Stephanie T. Sullivan, Saad A. Khan, Ahmed S. Eissa -- Whey protein films and coatings / Kirsten Dangaran, John M. Krochta -- Whey texturization for snacks / Lester O. Pordesimo, Charles I. Onwulata -- Whey protein-based meat analogs / Marie K. Walsh, Charles E. Carpenter -- Whey inclusions / K.J. Burrington -- Functional foods containing whey proteins / B. Faryabi [and others] -- Whey protein hydrogels and nanoparticles for encapsulation and controlled delivery of bioactive compounds / Sundaram Gunasekaran -- Whey proteins and peptides in human health / P.E. Morris, R.J. FitzGerald -- Current and emerging role of whey protein on muscle accretion / Peter J. Huth [and others] -- Milk whey processes: current and future trends / Charles I. Onwulata |
| Summary |
Whey Processing, Functionality and Health Benefits provides a review of the current state of the science related to novel processes, functionality, and health benefit implications and documents the biological role of whey protein in selected areas that include muscle metabolism after exercise, muscle and body composition in the elderly, weight management, food intake regulation, and maintenance of bone mass. The topics addressed and the subject experts represent the best science knowledge base in these areas. In some of these areas, the state of the art and science are compelling, and emerging data are confirming and solidifying the human knowledge base. Collating the understanding and knowledge of the metabolic roles of whey protein and developing the clinical datasets that demonstrate efficacy for improving human health will speed up new product innovations and sustainable opportunities for the food industry as evidenced by the processing and functionality research conducted so far. |
| Bibliography |
Includes bibliographical references and index |
| Subject |
Whey.
|
|
Whey products.
|
|
Whey -- Health aspects.
|
|
Dairy processing.
|
| Author |
Onwulata, Charles.
|
|
Huth, Peter (Peter J.)
|
|
Institute of Food Technologists.
|
| LC no. |
2008007432 |
| ISBN |
9780813809038 (hbk.) |
|
0813809037 (hbk.) |
|
