| Author(s) | Hilton C. Deeth, Nidhi Bansal |
 | Year | 2019 |
 | Pages | 723 |
 | Language | English
|
 | Format | PDF |
 | Size | 23 MB
|
 | Publisher | Academic Press |
 | ISBN | 0128121246, 978-0128121245, B07H32D5H5 |
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
