| Description |
1 online resource |
| Series |
Protein biochemistry, synthesis, structure and cellular functions |
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Protein biochemistry, synthesis, structure, and cellular functions series.
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| Contents |
WHEY PROTEINS: FUNCTIONAL PROPERTIES, PRODUCTION AND HEALTH BENEFITS; WHEY PROTEINS: FUNCTIONAL PROPERTIES, PRODUCTION AND HEALTH BENEFITS; Library of Congress Cataloging-in-Publication Data; Contents; Preface; Chapter 1: Fractionation of Peptides by Means of Ultrafiltration and Nanofiltration Techniques; 1Department of Chemical Engineering and Environmental Technology. Faculty of Chemistry. University of Oviedo. C/Julián Clavería, Oviedo, Principado de Asturias. Spain; 2Department of Food Chemistry and Technology, Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland |
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3Department of Chemical Engineering and Investigation. Instituto Tecnológico de Toluca. Avda. Tecnológico s/n Ex-Rancho la Virgen. Toluca, C.P., MéxicoAbstract; 1. Introduction; 2. Membrane Technologies; 2.1. Membrane Permeability and Selectivity; 2.2. Concentration Polarization; 2.3. Membrane Fouling; 2.3.1. Organic fouling; 2.3.2. Inorganic fouling; 2.3.3. Biological fouling; 2.4. Fouling Prevention; 2.4.1. Feed pre-treatments; 2.5. Membrane Cleaning; 3. Bioactive Properties of Food Protein-Derived Peptides; 4. Fractionation of Peptide Mixtures Using Pressure-Driven Membrane Techniques |
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2Department of Chemical Engineering and Environmental Technology, University of Oviedo, Asturias, SpainAbstract; Introduction; 1. Adding of Intestinal Absorption Enhancers; and Enzymes Inhibitors; 2. Modifying of Physicochemical Nature of Active Molecules; 3. Use of Carrier Systems as Vehicles or Entrapment and Delivery; Active Molecules; Conclusion; References; Chapter 4: Formation, Stability, Flow and Viscoelastic Properties of Foams Prepared with Whey Protein Isolate and Its Individual Mixtures with Xanthan, Guar and Refined Sugar; Abstract; Introduction |
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Foams: Definition, Formation and Factors Affecting StabilityRole of Proteins in Foaming; Polysaccharides as Foam Stabilizers; Flow and Viscoelastic Properties of Foams; Preparation and Characterization of Foams; Preparation of Precursor Solutions; Foaming; Overrun; Stability; Rheological Measurements; Statistical Analysis; Defining Operating Conditions; WPI-Xanthan, WPI-Guar and WPI-Sugar Foams; Addition of Sugar; Overrun and Stability; Viscoelastic and Flow Properties of Foams; Conclusion; References |
| Summary |
Whey proteins are now one of the most important products in food processing industries. Profit of whey proteins in food applications include its high amino acid content; low calorie, fat, and sodium content; high emulsification and capacity and compatibility with other ingredients. This book discusses the functional properties of whey proteins along with the production and health benefits of consuming these proteins |
| Bibliography |
Includes bibliographical references and index |
| Notes |
Online resource; title from PDF title page (EBSCO, viewed February 17, 2015) |
| Subject |
Proteins.
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Whey.
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protein.
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COOKING -- General.
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HEALTH & FITNESS -- Healthy Living.
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HEALTH & FITNESS -- Holism.
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HEALTH & FITNESS -- Reference.
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MEDICAL -- Preventive Medicine.
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Proteins
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Whey
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| Form |
Electronic book
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| Author |
Wyatt, Michelle, editor
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| ISBN |
9781634631471 |
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1634631471 |
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