Whey Proteins
eBook - ePub

Whey Proteins

From Milk to Medicine

  1. 746 pages
  2. English
  3. ePUB (mobile friendly)
  4. Available on iOS & Android
eBook - ePub

Whey Proteins

From Milk to Medicine

Book details
Table of contents
Citations

About This Book

Whey Proteins: From Milk to Medicine addresses the basic properties of whey proteins including chemistry, analysis, heat sensitivity, interactions with other proteins and carbohydrates, modifications (hydrolysis, aggregation, conjugation), their industrial preparation, processing and applications, quality aspects including flavour and effects of storage, as well as their role in nutrition, sports and exercise, and health and wellness.

Readers of Whey Proteins will gain a better understanding of the chemical nature of the various whey proteins in cow's milk and the milk of other species. This includes their unique physical and functional properties; the industrial processes used to extract them from milk, to process them into various forms, and to modify them to enhance their functionality; and their nutritive value and application in the fields of sports and exercise science, infant nutrition and medicine. This book is an essential resource for food and nutrition researchers, dairy and food companies, pharmaceutical organizations, and graduate students.

  • Presents up-to-date coverage of whey proteins from milk to medicine
  • Contains a description of the production and properties of whey protein products
  • Offers an overview of the effects of thermal and non-thermal processes on whey protein characteristics
  • Describes the rationale for, and benefits of, using whey proteins in health and wellness preparations

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Yes, you can access Whey Proteins by Hilton C Deeth,Nidhi Bansal in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Food Science. We have over one million books available in our catalogue for you to explore.

Information

Publisher
Academic Press
Year
2018
ISBN
9780128121252
Topic
Technology & Engineering
Subtopic
Food Science
Index
Technology & Engineering

Table of contents

  1. Cover image
  2. Title page
  3. Table of Contents
  4. Copyright
  5. List of Contributors
  6. About the Editors
  7. Preface
  8. Abbreviations
  9. Chapter 1. Whey Proteins: An Overview
  10. Chapter 2. History of the Development and Application of Whey Protein Products
  11. Chapter 3. Manufacture of Whey Protein Products: Concentrates, Isolate, Whey Protein Fractions and Microparticulated
  12. Chapter 4. Changes in Whey Protein Powders During Storage
  13. Chapter 5. Analytical Methods for Measuring or Detecting Whey Proteins
  14. Chapter 6. Thermal Denaturation, Aggregation, and Methods of Prevention
  15. Chapter 7. Whey Protein−Carbohydrate Conjugates
  16. Chapter 8. Novel Processing Technologies: Effects on Whey Protein Structure and Functionality
  17. Chapter 9. Whey Protein Ingredient Applications
  18. Chapter 10. Flavor Aspects of Whey Protein Ingredients
  19. Chapter 11. Whey Protein-Based Packaging Films and Coatings
  20. Chapter 12. Whey Proteins in Infant Formula
  21. Chapter 13. Whey Protein-Based Nutrition Bars
  22. Chapter 14. Bioactive Peptides from Whey Proteins
  23. Chapter 15. Nutritive and Therapeutic Aspects of Whey Proteins
  24. Chapter 16. Sports and Exercise Supplements
  25. Chapter 17. Whey Proteins in Functional Foods
  26. Author Index
  27. Subject Index