Charles I. Onwulata – Whey Processing, Functionality and Health Benefits

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Автор: Charles I. Onwulata
Название книги: Whey Processing, Functionality and Health Benefits
Формат: PDF
Тема: Пищевая промышленность, Сыворотка
Страницы: 404
Качество: Изначально компьютерное, E-book

Whey Processing, Functionality and Health Benefits providesa review of the current state of the science related to novelprocesses, functionality, and health benefit implications anddocuments the biological role of whey protein in selected areasthat include muscle metabolism after exercise, muscle and bodycomposition in the elderly, weight management, food intakeregulation, and maintenance of bone mass. The topics addressed andthe subject experts represent the best science knowledge base inthese areas. In some of these areas, the state of the art andscience are compelling, and emerging data are confirming andsolidifying the human knowledge base. Collating the understandingand knowledge of the metabolic roles of whey protein and developingthe clinical datasets that demonstrate efficacy for improving humanhealth will speed up new product innovations and sustainableopportunities for the food industry as evidenced by the processingand functionality research conducted so far.
Topics covered in this volume include:

Whey utilization history and progress in processtechnology
Fractionation and separation with health implications
Whey emulsions and stability in acidic environments
Current applications in films, coatings, and gels
Texturized whey in snacks, meat analogs and candies
Nanoparticles in hydrogels for delivery of bioactivecomponents
Whey protein role in human health