Whey Proteins: Functional Properties, Production and Health Benefits

Michelle Wyatt (Editor)

Series: Protein Biochemistry, Synthesis, Structure and Cellular Functions
BISAC: HEA017000

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$230.00

Volume 10

Issue 1

Volume 2

Volume 3

Special issue: Resilience in breaking the cycle of children’s environmental health disparities
Edited by I Leslie Rubin, Robert J Geller, Abby Mutic, Benjamin A Gitterman, Nathan Mutic, Wayne Garfinkel, Claire D Coles, Kurt Martinuzzi, and Joav Merrick

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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. (Imprint: Nova)

Preface

Chapter 1 - Fractionation of Peptides by Means of Ultrafiltration and Nanofiltration Techniques (pp. 1-58)
Francisco Amador Riera, Ayoa Fernández and Claudia Muro (Department of Chemical Engineering and Environmental Technology. Faculty of Chemistry. University of Oviedo, C/Julián Clavería, Oviedo. Principado de Asturias, Spain, and others)

Chapter 2 - Italian Valorization of Dairy Waste (pp. 59-74)
Gigliola Camaggio and Vera Amicarelli (University of Bari Aldo Moro, Department of Business and Law Studies, Unit of Commodity Science and Ecology, Largo Abbazia Santa Scolastica, Bari, Italy)

Chapter 3 - Encapsulation of Whey Proteins and Active Peptides (pp. 75-116)
Claudia R. Muro Urista, Francisco A. Riera Rodriguez and Yolanda Alvarado Pérez (Department of Chemical Engineering and Research, Technological Institute of Toluca, México, and others)

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 (pp. 117-148)
Eva M. García-García, Mariana Ramírez-Gilly and Alberto Tecante (Departamento de Alimentos y Biotecnología, Facultad de Química, Universidad Nacional Autónoma de México, Cd. Universitaria, D.F., Mexico)

Chapter 5 - Use of Computational Fluid Dynamics in the Manufacture Process of Whey Protein Products (pp. 149-162)
Bárbara E. Meza and Juan Manuel Peralta (Instituto de Desarrollo Tecnoloìgico para la Industria Química (INTEC), Universidad Nacional del Litoral – CONICET, Güemes, Santa Fe, Argentina)

Chapter 6 - The Potential of Cow‟s Milk Proteins for Prophylaxis against Intestinal Infection (pp. 163-178)
Mizuho Inagaki, Tomio Yabe and Yoshihiro Kanamaru (United Graduate School of Agricultural Science, and Faculty of Applied Biological Sciences, Gifu University)

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