Whey processing, functionality and health benefits

By: Onwulata, Charles I [editor] | Huth, Peter J [ditor]Publication details: Iowa: Wiley-Blackwell, 2008Description: 400pISBN: 9780813809038Subject(s): Dairy industry | Dairy processing | Whey | Functional foods | Health foods | Human healthLOC classification: SF259
Contents:
Ch. 1 Whey Protein Production and Utilization: A Brief History by Michael H. Tunick Ch. 2 Whey Protein Fractionation by Laetitia M. Bonnaillie and Peggy M. Tomasula Ch. 3 Separation of [beta]-Lactoglobulin from Whey: Its Physico-Chemical Properties and Potential Uses by Raj Mehra and Brendan T. O'Kennedy Ch. 4 Whey Protein-Stabilized Emulsions by David Julian McClements Ch. 5 Whey Proteins: Functionality and Foaming under Acidic Conditions by Stephanie T. Sullivan and Saad A. Khan and Ahmed S. Eissa Ch. 6 Whey Protein Films and Coatings by Kirsten Dangaran and John M. Krochta Ch. 7 Whey Texturization for Snacks by Lester O. Pordesimo and Charles I. Onwulata Ch. 8 Whey Protein-Based Meat Analogs by Marie K. Walsh and Charles E. Carpenter Ch. 9 Whey Inclusions by K. J. Burrington Ch. 10 Functional Foods Containing Whey Proteins by B. Faryabi and S. Mohr and Charles I. Onwulata and Steven J. Mulvaney Ch. 11 Whey Protein Hydrogels and Nanoparticles for Encapsulation and Controlled Delivery of Bioactive Compounds by Sundaram Gunasekaran Ch. 12 Whey Proteins and Peptides in Human Health by P. E. Morris and R. J. FitzGerald Ch. 13 Current and Emerging Role of Whey Protein on Muscle Accretion by Peter J. Huth and Tia M. Rains and Yifan Yang and Stuart M. Phillips Ch. 14 Milk Whey Processes: Current and Future Trends by 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
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Ch. 1 Whey Protein Production and Utilization: A Brief History by Michael H. Tunick Ch. 2 Whey Protein Fractionation by Laetitia M. Bonnaillie and Peggy M. Tomasula Ch. 3 Separation of [beta]-Lactoglobulin from Whey: Its Physico-Chemical Properties and Potential Uses by Raj Mehra and Brendan T. O'Kennedy Ch. 4 Whey Protein-Stabilized Emulsions by David Julian McClements Ch. 5 Whey Proteins: Functionality and Foaming under Acidic Conditions by Stephanie T. Sullivan and Saad A. Khan and Ahmed S. Eissa Ch. 6 Whey Protein Films and Coatings by Kirsten Dangaran and John M. Krochta Ch. 7 Whey Texturization for Snacks by Lester O. Pordesimo and Charles I. Onwulata Ch. 8 Whey Protein-Based Meat Analogs by Marie K. Walsh and Charles E. Carpenter Ch. 9 Whey Inclusions by K. J. Burrington Ch. 10 Functional Foods Containing Whey Proteins by B. Faryabi and S. Mohr and Charles I. Onwulata and Steven J. Mulvaney Ch. 11 Whey Protein Hydrogels and Nanoparticles for Encapsulation and Controlled Delivery of Bioactive Compounds by Sundaram Gunasekaran Ch. 12 Whey Proteins and Peptides in Human Health by P. E. Morris and R. J. FitzGerald Ch. 13 Current and Emerging Role of Whey Protein on Muscle Accretion by Peter J. Huth and Tia M. Rains and Yifan Yang and Stuart M. Phillips Ch. 14 Milk Whey Processes: Current and Future Trends by Charles I. Onwulata

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

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