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.
1. Cover image - p. Cover 2. Title page - p. iii 3. Table of Contents - p. iii 4. Copyright - p. iv 5. List of Contributors - p. xvii 6. About the Editors - p. xix 7. Preface - p. xxi 8. Abbreviations - p. xxv 9. Chapter 1. Whey Proteins: An Overview - p. 1 10. Chapter 2. History of the Development and Application of Whey Protein Products - p. 51 11. Chapter 3. Manufacture of Whey Protein Products: Concentrates, Isolate, Whey Protein Fractions and Microparticulated - p. 97 12. Chapter 4. Changes in Whey Protein Powders During Storage - p. 123 13. Chapter 5. Analytical Methods for Measuring or Detecting Whey Proteins - p. 155 14. Chapter 6. Thermal Denaturation, Aggregation, and Methods of Prevention - p. 185 15. Chapter 7. Whey Protein−Carbohydrate Conjugates - p. 249 16. Chapter 8. Novel Processing Technologies: Effects on Whey Protein Structure and Functionality - p. 281 17. Chapter 9. Whey Protein Ingredient Applications - p. 335 18. Chapter 10. Flavor Aspects of Whey Protein Ingredients - p. 377 19. Chapter 11. Whey Protein-Based Packaging Films and Coatings - p. 407 20. Chapter 12. Whey Proteins in Infant Formula - p. 439 21. Chapter 13. Whey Protein-Based Nutrition Bars - p. 495 22. Chapter 14. Bioactive Peptides from Whey Proteins - p. 519 23. Chapter 15. Nutritive and Therapeutic Aspects of Whey Proteins - p. 549 24. Chapter 16. Sports and Exercise Supplements - p. 579 25. Chapter 17. Whey Proteins in Functional Foods - p. 637 26. Author Index - p. 665 27. Subject Index - p. 693
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.
1. Cover image - p. Cover 2. Title page - p. iii 3. Table of Contents - p. iii 4. Copyright - p. iv 5. List of Contributors - p. xvii 6. About the Editors - p. xix 7. Preface - p. xxi 8. Abbreviations - p. xxv 9. Chapter 1. Whey Proteins: An Overview - p. 1 10. Chapter 2. History of the Development and Application of Whey Protein Products - p. 51 11. Chapter 3. Manufacture of Whey Protein Products: Concentrates, Isolate, Whey Protein Fractions and Microparticulated - p. 97 12. Chapter 4. Changes in Whey Protein Powders During Storage - p. 123 13. Chapter 5. Analytical Methods for Measuring or Detecting Whey Proteins - p. 155 14. Chapter 6. Thermal Denaturation, Aggregation, and Methods of Prevention - p. 185 15. Chapter 7. Whey Protein−Carbohydrate Conjugates - p. 249 16. Chapter 8. Novel Processing Technologies: Effects on Whey Protein Structure and Functionality - p. 281 17. Chapter 9. Whey Protein Ingredient Applications - p. 335 18. Chapter 10. Flavor Aspects of Whey Protein Ingredients - p. 377 19. Chapter 11. Whey Protein-Based Packaging Films and Coatings - p. 407 20. Chapter 12. Whey Proteins in Infant Formula - p. 439 21. Chapter 13. Whey Protein-Based Nutrition Bars - p. 495 22. Chapter 14. Bioactive Peptides from Whey Proteins - p. 519 23. Chapter 15. Nutritive and Therapeutic Aspects of Whey Proteins - p. 549 24. Chapter 16. Sports and Exercise Supplements - p. 579 25. Chapter 17. Whey Proteins in Functional Foods - p. 637 26. Author Index - p. 665 27. Subject Index - p. 693
