9780813809038

Whey Processing, Functionality and Health Benefits

by ;
  • ISBN13:

    9780813809038

  • ISBN10:

    0813809037

  • Format: Hardcover
  • Copyright: 2008-07-29
  • Publisher: Wiley-Blackwell
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Summary

Whey Processing, Functional Properties, 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 its associated amino acids 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. Health and wellness, processing and functionality are clearly areas of continuing research and offer growth opportunity for the food industry. The benefits from such concentrated body of knowledge will be new ingredients and innovative products that improve overall wellbeing. Whey Processing, Functional Properties, and Health Benefits provides food scientists and manufacturers insight into the health implications of whey protein science. Ultimately, the consumer will benefit from better formulated, healthier products.

Author Biography

Charles I. Onwulata, Ph.D. is a Research Food Technologist with the USDA-Agricultural Research Service, Eastern Regional Research Center, Wyndmoor, PA. He serves as a Lead Scientist in the Dairy Processing and Products Research Unit and heads the Center of Excellence in Extrusion and Polymer Rheology (CEEPR). Peter J. Huth, Ph.D. is a consultant in nutrition research and scientific affairs, Chicago, IL. Previously, he served as Director, Nutrition Research and Scientific Affairs for Dairy Management Inc., Rosemont, IL.

Table of Contents

Contributorsp. ix
Prefacep. xiii
Whey Protein Production and Utilization: A Brief Historyp. 1
Whey Protein Fractionationp. 15
Separation of [beta]-Lactoglobulin from Whey: Its Physico-Chemical Properties and Potential Usesp. 39
Whey Protein-Stabilized Emulsionsp. 63
Whey Proteins: Functionality and Foaming under Acidic Conditionsp. 99
Whey Protein Films and Coatingsp. 133
Whey Texturization for Snacksp. 169
Whey Protein-Based Meat Analogsp. 185
Whey Inclusionsp. 201
Functional Foods Containing Whey Proteinsp. 213
Whey Protein Hydrogels and Nanoparticles for Encapsulation and Controlled Delivery of Bioactive Compoundsp. 227
Whey Proteins and Peptides in Human Healthp. 285
Current and Emerging Role of Whey Protein on Muscle Accretionp. 385
Milk Whey Processes: Current and Future Trendsp. 369
Appendixp. 391
Indexp. 393
Table of Contents provided by Ingram. All Rights Reserved.

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