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Whey Processing Handbook from C.H.I.P.S.

Whey Processing Functionality and Health Benefits
edited by Charles I. Onwulata

Whey Processing, Functionality and Health Benefits covers 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.

Whey Processing, Functionality and Health Benefits provides food scientists and manufacturers insight into the health implications of whey protein science.

Contents

  1. Whey Protein Production and Utilization: A Brief History
  2. Whey Processing and Fractionation
  3. Separation of ß-Lactoglobulin from Whey: Its Physico-Chemical Properties and Potential Uses
  4. Whey Protein-Stabilized Emulsions
  5. Whey Proteins: Functionality and Foaming Under Acidic Conditions
  6. Whey Protein Films and Coatings
  7. Whey Texturization for Snacks
  8. Whey Protein-Based Meat Analogs
  9. Whey Inclusions
  10. Functional Foods Containing Whey Proteins
  11. Whey Protein Hydrogels and Nanoparticles for Encapsulation and Controlled Delivery of Bioactive Compounds
  12. Whey Proteins and Peptides in Human Health
  13. Current and Emerging Role of Whey Protein on Muscle Accretion
  14. Milk Whey Processes: Current and Future Trends

Index

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Whey Processing Functionality and Health Benefits
edited by Charles I. Onwulata
2008 • 400 pages • $198.95 + shipping
Texas residents please add 6.75 % sales tax

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