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Author : J. Holland
Publisher :
ISBN 13 :
Total Pages : 250 pages
Book Rating : 4.:/5 (812 download)
Download or read book Selected Functional Properties of Whey Protein Isolates and Concentrates written by J. Holland and published by . This book was released on 1986 with total page 250 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Hilton C Deeth
Publisher : Academic Press
ISBN 13 : 0128121254
Total Pages : 748 pages
Book Rating : 4.1/5 (281 download)
Download or read book Whey Proteins written by Hilton C Deeth and published by Academic Press. This book was released on 2018-09-12 with total page 748 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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. - 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
Author : J. N. de Wit
Publisher :
ISBN 13 :
Total Pages : 18 pages
Book Rating : 4.:/5 (242 download)
Download or read book Evaluation of Functional Properties of Whey Protein Concentrates and Whey Protein Isolates written by J. N. de Wit and published by . This book was released on 1988 with total page 18 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
Publisher :
ISBN 13 :
Total Pages : 550 pages
Book Rating : 4.:/5 (96 download)
Download or read book Evaluation of Functional Properties of Whey Protein Concentrates and Whey Protein Isolates written by and published by . This book was released on 1983 with total page 550 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Catherine Halbert
Publisher :
ISBN 13 :
Total Pages : 385 pages
Book Rating : 4.:/5 (795 download)
Download or read book The Functionality of Whey Proteins as Affected by Process Modification and Their Application in Selected Food Systems written by Catherine Halbert and published by . This book was released on 1998 with total page 385 pages. Available in PDF, EPUB and Kindle. Book excerpt: The solubility, foaming and gelation properties of a range of commercial whey protein concentrates, whey protein isolate, and a b-lactoglobulin preparation were evaluated using standardised procedures for assessment of functionality. A number of demineralisation techniques and the functionality of these was also assessed. Other protein sources, such as soy, egg albumen and sodium caseinate were included in the study for comparison purposes. The influence of factors such a pH, temperature, ionic strength, ionic type, lipids, sucrose, hydrocolloids, protein type, protein concentration, and level of protein denaturation, on the functionality of the protein concentration, and level of protein denaturation, on the functionality of the protein products, were assessed with particular attention paid to the methodology of assessment, and with reference to the gross composition and mineral content of the protein preparations. The possibility of modifying the gelation properties of whey products was assessed and the performance of whey protein products in an Angel food cake and chicken burger formulation was evaluated. Results showed that the composition and functionality of commercially available WPCs varied greatly. The functional properties of whey protein products, while influenced by a wide range of factors, was largely determined by the gross composition, and particularly mineral composition, of the individual protein products, in addition to the level of denaturation of the proteins. While many WPCs performed well in standard functionality tests under controlled conditions, this was not an adequate indication of their subsequent performance in complex food systems such as cake and meat formulations. It was shown in this study that the gelation properties of whey protein products could be modified by careful control of the pH, temperature and salt environments. The result of this study suggest that by strict control of the processing of whey, with particular attention paid to the resulting mineral balance in the final WPC, it should be possible to produce whey protein products with predicted functionality in specific food systems.
Author : Joseph F. Zayas
Publisher : Springer Science & Business Media
ISBN 13 : 3642591167
Total Pages : 383 pages
Book Rating : 4.6/5 (425 download)
Download or read book Functionality of Proteins in Food written by Joseph F. Zayas and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 383 pages. Available in PDF, EPUB and Kindle. Book excerpt: The book is devoted to expanding current views on the phenomena of protein functionality in food systems. Protein functionalities in foods have been the object ofextensive research over the last thirty to forty years and significant progress has been made in understanding the mechanism and factors influencing the functionality of proteins. The functionality of proteins is one of the fastest developing fields in the studies of protein utilization in foods. Currently, a broad spectrum of data related to protein functionality in food systems has been collected, however, much more needs to be known. In this volume, the most important functional properties offood proteins are presented: Protein solubility, water holding capacity and fat binding, emulsifying, foaming, and gelling properties as affected by protein source, environmental factors (pH, temperature, ionic strength) and protein concentration; Relationships between protein conformation, physicochemical properties, and functional properties; Protein functional properties as influenced by various food processing conditions, particularly heat treatment, dehydration, freezing and storage when frozen, extraction and other processes; Effects ofprotein modification on the enhancementofprotein functionality; Utilization ofvarious proteins in improving functional properties in food systems. Those aspects of protein functionality are presented which the author believes to be interesting and most important for protein utilization in food systems. The book is recommended to students and food scientists engaged in food protein research and food industry research, and development scientists. Table ofContents Introduction 1 References 5 Chapter 1 Solubility ofProteins. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 1. 1 Introduction. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 1. 1. 1 Factors Affecting Solubility ofProteins. . . . . . . . . . . . . . . . . . . . . . . .
Author : Bryan C. Beuschel
Publisher :
ISBN 13 :
Total Pages : 270 pages
Book Rating : 4.3/5 (129 download)
Download or read book Composition and Functional Properties of Insolubilized Whey Protein Concentrates in Model Gel and Frankfurter Systems written by Bryan C. Beuschel and published by . This book was released on 1990 with total page 270 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Francis Beechinor
Publisher :
ISBN 13 :
Total Pages : 120 pages
Book Rating : 4.:/5 (812 download)
Download or read book Physiochemical, Compositional and Functional Properties of Whey Protein Concentrate and Whey Protein Isolate written by Francis Beechinor and published by . This book was released on 1989 with total page 120 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Kuo-Hui Hsu
Publisher :
ISBN 13 :
Total Pages : 418 pages
Book Rating : 4.:/5 (89 download)
Download or read book Effects of Storage on the Functional Properties of Whey Protein Concentrate written by Kuo-Hui Hsu and published by . This book was released on 1987 with total page 418 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Paul L. H. McSweeney
Publisher : Springer Science & Business Media
ISBN 13 : 0387848657
Total Pages : 794 pages
Book Rating : 4.3/5 (878 download)
Download or read book Advanced Dairy Chemistry written by Paul L. H. McSweeney and published by Springer Science & Business Media. This book was released on 2009-04-20 with total page 794 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Advanced Dairy Chemistry series was first published in four volumes in the 1980s (under the title Developments in Dairy Chemistry) and revised in three volumes in the 1990s. The series is the leading reference source on dairy chemistry, providing in-depth coverage of milk proteins, lipids, lactose, water and minor constituents. Advanced Dairy Chemistry Volume 3: Lactose, Water, Salts, and Minor Constituents, Third Edition, reviews the extensive literature on lactose and its significance in milk products. This volume also reviews the literature on milk salts, vitamins, milk flavors and off-flavors and the behaviour of water in dairy products. Most topics covered in the second edition are retained in the current edition, which has been updated and expanded considerably. New chapters cover chemically and enzymatically prepared derivatives of lactose and oligosaccharides indigenous to milk. P.L.H. McSweeney Ph.D. is Associate Professor of Food Chemistry and P.F. Fox Ph.D., D.Sc. is Professor Emeritus of Food Chemistry at University College, Cork, Ireland.
Author : J. M. Lefevre
Publisher :
ISBN 13 :
Total Pages : 30 pages
Book Rating : 4.:/5 (11 download)
Download or read book Functional Properties of Whey Protein Concentrates and Their Use in the Preparation of Cured Meat Products written by J. M. Lefevre and published by . This book was released on 1985 with total page 30 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Kimberlee Jo Burrington
Publisher :
ISBN 13 :
Total Pages : 378 pages
Book Rating : 4.:/5 (89 download)
Download or read book Heat Modification of Whey Protein Concentrate to Improve Its Functional Properties written by Kimberlee Jo Burrington and published by . This book was released on 1987 with total page 378 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Mingruo Guo
Publisher : John Wiley & Sons
ISBN 13 : 111925602X
Total Pages : 280 pages
Book Rating : 4.1/5 (192 download)
Download or read book Whey Protein Production, Chemistry, Functionality, and Applications written by Mingruo Guo and published by John Wiley & Sons. This book was released on 2019-04-15 with total page 280 pages. Available in PDF, EPUB and Kindle. Book excerpt: An up-to-date overview of the dynamic field of whey protein utilization Whey Protein Production, Chemistry, Functionality and Applications explores the science and technology behind the rapidly increasing popularity of this most versatile of dairy by-products. With its richly nutritious qualities, whey protein has been widely used in the food industry for many years. The last decade has, however, seen manufacturers develop many innovative and exciting new applications for it, both in food and other areas. Taking account of these advances, this insightful work offers a full explanation of the technological and chemical breakthroughs that have made whey protein more in-demand than ever before. Topics covered include manufacturing technologies, thermal and chemical modifications, non-food uses, denaturation and interactions, and more. In its broad scope, the book encompasses: An up-to-date overview of recent developments and new applications Breakdowns of the chemical, nutritional, and functional properties of whey protein Commentary on the current and future outlooks of the whey protein market Examinations of the methods and manufacturing technologies that enable whey protein recovery A full guide to the numerous applications of whey protein in food production and other industries Whey Protein Production, Chemistry, Functionality and Applications is an unparalleled source of information on this highly adaptable and much sought-after commodity, and is essential reading for food and dairy scientists, researchers and graduate students, and professionals working in the food formulation and dairy processing industries.
Author : Gagan Deep
Publisher :
ISBN 13 :
Total Pages : 128 pages
Book Rating : 4.:/5 (81 download)
Download or read book Exopolysaccharides Modify Functional Properties of Whey Protein Concentrate written by Gagan Deep and published by . This book was released on 2012 with total page 128 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Cathleen M. Barker
Publisher :
ISBN 13 :
Total Pages : 160 pages
Book Rating : 4.:/5 (178 download)
Download or read book Recovery and Functional Properties of Whey Protein Concentrates Prepared by Ion Exchance Adsorption written by Cathleen M. Barker and published by . This book was released on 1985 with total page 160 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Ramesh C. Chandan
Publisher : John Wiley & Sons
ISBN 13 : 1118810309
Total Pages : 696 pages
Book Rating : 4.1/5 (188 download)
Download or read book Dairy Processing and Quality Assurance written by Ramesh C. Chandan and published by John Wiley & Sons. This book was released on 2015-10-15 with total page 696 pages. Available in PDF, EPUB and Kindle. Book excerpt: Dairy Processing and Quality Assurance, Second Edition describes the processing and manufacturing stages of market milk and major dairy products, from the receipt of raw materials to the packaging of the products, including the quality assurance aspects. The book begins with an overview of the dairy industry, dairy production and consumption trends. Next are discussions related to chemical, physical and functional properties of milk; microbiological considerations involved in milk processing; regulatory compliance; transportation to processing plants; and the ingredients used in manufacture of dairy products. The main section of the book is dedicated to processing and production of fluid milk products; cultured milk including yogurt; butter and spreads; cheese; evaporated and condensed milk; dry milks; whey and whey products; ice cream and frozen desserts; chilled dairy desserts; nutrition and health; sensory evaluation; new product development strategies; packaging systems; non-thermal preservation technologies; safety and quality management systems; and dairy laboratory analytical techniques. This fully revised and updated edition highlights the developments which have taken place in the dairy industry since 2008. The book notably includes: New regulatory developments The latest market trends New processing developments, particularly with regard to yogurt and cheese products Functional aspects of probiotics, prebiotics and synbiotics A new chapter on the sensory evaluation of dairy products Intended for professionals in the dairy industry, Dairy Processing and Quality Assurance, Second Edition, will also appeal to researchers, educators and students of dairy science for its contemporary information and experience-based applications.
Author : Charles Onwulata
Publisher : John Wiley & Sons
ISBN 13 : 081380387X
Total Pages : 417 pages
Book Rating : 4.8/5 (138 download)
Download or read book Whey Processing, Functionality and Health Benefits written by Charles Onwulata and published by John Wiley & Sons. This book was released on 2009-03-03 with total page 417 pages. Available in PDF, EPUB and Kindle. Book excerpt: Whey Processing, Functionality and Health Benefits provides a review of the current state of the science related to novel processes, functionality, and health benefit implications and documents the biological role of whey protein in selected areas that include muscle metabolism after exercise, muscle and body composition in the elderly, weight management, food intake regulation, and maintenance of bone mass. The topics addressed and the subject experts represent the best science knowledge base in these areas. In some of these areas, the state of the art and science are compelling, and emerging data are confirming and solidifying the human knowledge base. Collating the understanding and knowledge of the metabolic roles of whey protein and developing the clinical datasets that demonstrate efficacy for improving human health will speed up new product innovations and sustainable opportunities for the food industry as evidenced by the processing and functionality research conducted so far. 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.
