Whey Processing, Functionality and Health Benefits
July 2008, Wiley-Blackwell
Topics covered in this volume include:
- Whey utilization history and progress in process technology
- 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 bioactive components
- Whey protein role in human health
Health and wellness, processing and functionality are clearly areas of continuing research and offer growth opportunity for the food industry. The benefits from such concentrated body of knowledge will be new ingredients and innovative products that improve overall wellbeing. Whey Processing, Functionality and Health Benefits provides food scientists and manufacturers insight into the health implications of whey protein science. Ultimately, the consumer will benefit from better formulated, healthier products.
Chapter 1. Whey Protein Production and Utilization: A Brief History.
Michael H. Tunick.
Chapter 2. Whey Processing and Fractionation.
Laetitia M. Bonnaillie and Peggy M. Tomasula.
Chapter 3. Separation of β-Lactoglobulin from Whey: Its Physico-Chemical Properties and Potential Uses.
Raj Mehra and Brendan T. O’Kennedy.
Chapter 4. Whey Protein-Stabilized Emulsions.
David Julian McClements.
Chapter 5. Whey Proteins: Functionality and Foaming Under Acidic Conditions.
Stephanie T. Sullivan, Saad A. Khan and Ahmed S. Eissa.
Chapter 6. Whey Protein Films and Coatings.
Kirsten Dangaran and John M. Krochta.
Chapter 7. Whey Texturization for Snacks.
Lester O. Pordesimo and Charles I. Onwulata.
Chapter 8. Whey Protein-Based Meat Analogs.
Marie K. Walsh and Charles E. Carpenter.
Chapter 9. Whey Inclusions.
Chapter 10. Functional Foods Containing Whey Proteins.
B. Faryabi, S. Mohr, Charles I. Onwulata and Steven J. Mulvaney.
Chapter 11. Whey Protein Hydrogels and Nanoparticles for Encapsulation and Controlled Delivery of Bioactive Compounds.
Chapter 12. Whey Proteins and Peptides in Human Health.
P.E. Morris and R.J. FitzGerald.
Chapter 13. Current and Emerging Role of Whey Protein on Muscle Accretion.
Peter J. Huth, Tia M. Rains, Yifan Yang and Stuart M. Phillips.
Chapter 14. Milk Whey Processes: Current and Future Trends.
Charles I. Onwulata.
- Reviews the current state of the science of whey protein processing and functionality
- Explores health benefit implications and documents biological role of whey proteins
- Guides product developers in creating new ingredients and innovative products
- Exceptional collection of expertise represented by chapter authors and editors