Whey Proteins: From Milk to Medicine covers several aspects of whey proteins from their basic properties to their many industrial, nutritional, and therapeutic applications.
The book addresses the basic properties of whey proteins including chemistry, analysis and functional properties, heat sensitivity, interactions with other chemicals (proteins, carbohydrates, metals), modifications (hydrolysis, aggregation, conjugation), commercial aspects such their industrial preparation, processing and applications, as well as their role in nutrition, sports and exercise, and health and wellness.
Readers of Whey Proteins: From Milk to Medicine will gain a better understanding of the chemical nature of the various whey proteins in cow’s milk and the milk of other species, their unique physical and functional properties, including their ability to form foams, films, gels and emulsions, either on their own or with other compounds, 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 their application in the fields of sport and exercise science, and medicine.
- Presents up-to-date coverage of whey proteins from milk to medicine
- Contains an analysis of the proteins’ unique functional properties which lead to their application in a wide range of products
- Offers an overview of the effects of thermal and non-thermal processes on whey proteins’ characteristics
- Describes the rationale for and benefits of using whey proteins in health and wellness preparations
Food and nutrition researchers, dairy and food companies, pharmaceutical organizations, and graduate students
1. Whey proteins in milk of cows and other species
2. Analytical methods for measuring or detecting whey proteins
3. Commercial preparations
4. Commercial preparations
5. Thermal denaturation and aggregation and methods of prevention
7. Foaming, emulsification, water holding capacity, film formation
8. Chemical modification of whey proteins to enhance functionality
9. Interaction with carbohydrates
10. Interaction with metals
11. Industrial applications 1: Beverages, yogurt, cheese, effects on stability during processing and storage
12. Industrial applications 2: Infant formula
13. Industrial applications 3: Packaging films and coatings
14. Industrial applications 4: Protein bars and tablets
15. Flavour aspects of whey protein ingredients
16. Effects of thermal and non-thermal processing technologies
17. Nutritional and health aspects
18. Sports and exercise supplements
19. Whey proteins in functional foods
- No. of pages:
- © Academic Press 2019
- 1st September 2018
- Academic Press
- Paperback ISBN:
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.
University of Queensland, Australia
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).
University of Queensland, Australia