Whey Proteins - 1st Edition - ISBN: 9780128121245

Whey Proteins

1st Edition

From Milk to Medicine

Editors: Hilton C Deeth Nidhi Bansal
Paperback ISBN: 9780128121245
Imprint: Academic Press
Published Date: 1st September 2018
Page Count: 656
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Description

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.

Key Features

  • 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

Readership

Food and nutrition researchers, dairy and food companies, pharmaceutical organizations, and graduate students

Table of Contents

1. Whey proteins: an overview
  Hilton Deeth and Nidhi Bansal
2. A History of the Development & Application of Whey Protein Concentrates
  Julian Price
3. Whey protein products: Isolate, concentrates, microparticulated
  Phil Kelly
4. Changes in whey protein powders during storage
  Eve-Anne Norwood, Romain Jeantet, Pierre Schuck, Cécile le Floch and Thomas Croguennec
5. Analytical methods for measuring or detecting whey proteins
  Thao Thi Thu Le, Lotte Bach Larsen and Di Zhao
6. Thermal denaturation and aggregation of whey proteins and methods of prevention
  Heni Budi Wijayanti
7. Interaction of whey proteins with carbohydrates
  James A. O'Mahony
8. Effects of non-thermal processing technologies on whey proteins:
  Thom Huppertz
9. Whey protein ingredient applications
  Phil Kelly
10. Flavour aspects of whey protein ingredients
  MaryAnne Drake
11. Whey protein films and coatings
  Markus Schmid
12. Whey proteins in infant formula
  Mark Fenelon, Rita Hickey, Aoife Buggy, Eoin Murphy and Noel McCarthy
13. Whey protein in nutrition bars
  Peng Zhou and Naiyan Lu
14. Whey protein products 2: hydrolysates
  Bimlesh Mann
15. Nutritive Aspects of Whey Proteins
  Veronique LaGrange and David Clark
16. Whey proteins in sports and exercise supplements
  Ajmol Ali
17. Whey proteins in functional foods
  Ranjan Sharma

Details

No. of pages:
656
Language:
English
Copyright:
© Academic Press 2019
Published:
Imprint:
Academic Press
Paperback ISBN:
9780128121245

About the Editor

Hilton C Deeth

Hilton Deeth retired as Professor of food science at the University of Queensland in 2011. He has supervised over 30 PhD and MPhil students on a range of dairy topics including whey proteins. He is the author of 150 papers and 25 book chapters and has recently coauthored a book on UHT and other high-temperature processing of milk and milk products which is now in press with Wiley Blackwell. He currently provides training and other technical consultancy services to the dairy industry.

Affiliations and Expertise

University of Queensland, Australia

Nidhi Bansal

Nidhi Bansal has been working at the University of Queensland for the last 6 years in the field of Dairy Science and Technology. Currently, she is advising 13 PhD students (1 5 as principal advisor). 9 of her students have completed their PhDs (2 as principal advisor) in 2013-15. In addition to her research publications in the field, Dr Bansal has also co-edited a book recently (Bhandari B, Bansal N, Zhang M, Schuck P; Handbook of Food Powders: Processes and Properties; Woodhead Publishing, Cambridge, UK, 2013) and contributed a book chapter on “Functional Milk Proteins: Production and Utilization. Whey-Based Ingredients” in Advanced Dairy Chemistry-1B, Proteins: Applied Aspects (4th edition, vol. 1B, New York: Springer).

Affiliations and Expertise

University of Queensland, Australia

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