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Whey proteins : from milk to medicine /
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, q...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
London, United Kingdom :
Academic Press,
[2018]
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| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 245 | 0 | 0 | |a Whey proteins : |b from milk to medicine / |c edited by Hilton C. Deeth, School of Agriculture and Food Sciences, The University of Queensland, St Lucia, QLD, Australia ; Nidhi Bansal, School of Agriculture and Food Sciences, The University of Queensland, St Lucia, QLD, Australia |
| 264 | 1 | |a London, United Kingdom : |b Academic Press, |c [2018] | |
| 264 | 4 | |c �2019 | |
| 300 | |a 1 online resource | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 504 | |a Includes bibliographic references and index | ||
| 520 | |a 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. | ||
| 588 | 0 | |a Online resource; title from PDF title page (EBSCO, viewed September 6, 2018) | |
| 505 | 0 | |a Intro; Title page; Table of Contents; Copyright; List of Contributors; About the Editors; Hilton Deeth; Nidhi Bansal; Preface; Abbreviations; Chapter 1. Whey Proteins: An Overview; Abstract; 1.1 Introduction; 1.2 Major Whey Proteins; 1.3 Minor Whey Proteins; References; Chapter 2. History of the Development and Application of Whey Protein Products; Abstract; Acknowledgments; 2.1 Introduction; 2.2 Membrane Development-1960s to 1980s; 2.3 Systems and Applications Development; 2.4 Key Developments Since 1990; 2.5 Whey Proteins and Advances in Cheese Making Technology | |
| 505 | 8 | |a 2.6 Current Whey Protein Products and Their Applications2.7 Further Developments; 2.8 Conclusions; References; Further Reading; Chapter 3. Manufacture of Whey Protein Products: Concentrates, Isolate, Whey Protein Fractions and Microparticulated; Abstract; 3.1 Whey Protein Concentrates and Isolate by Ultrafiltration; 3.2 Whey Protein Fractions by Membrane-Based Separations; 3.3 Microparticulated Whey Protein; 3.4 Conclusion; References; Chapter 4. Changes in Whey Protein Powders During Storage; Abstract; 4.1 Introduction; 4.2 Physicochemical Changes During Storage | |
| 505 | 8 | |a 4.3 Measures to Overcome Changes During Storage4.4 Conclusions; References; Chapter 5. Analytical Methods for Measuring or Detecting Whey Proteins; Abstract; 5.1 Introduction; 5.2 Process-Induced Molecular Changes Affecting the Analysis of Whey Proteins; 5.3 Analytical Methods; 5.4 Proteomics Approaches; 5.5 Conclusions and Outlook; References; Chapter 6. Thermal Denaturation, Aggregation, and Methods of Prevention; Abstract; 6.1 Introduction; 6.2 Theoretical Approach of Whey Thermal Denaturation and Aggregation; 6.3 Behavior of Whey Proteins During Thermal Processing | |
| 505 | 8 | |a 6.4 Effects of Commercial Thermal Processing on Whey Protein Functionality6.5 Future Challenges: Prevention of Denaturation/Aggregation of Whey Proteins; 6.6 Conclusions: Future Perspectives; References; Further Reading; Chapter 7. Whey ProteinCarbohydrate Conjugates; Abstract; 7.1 Introduction; 7.2 Maillard Reaction Chemistry; 7.3 Factors Affecting Maillard-Induced Conjugation of Whey Proteins; 7.4 Whey Protein and Carbohydrate Substrates Used in Conjugation; 7.5 Approaches Used to Achieve Conjugation; 7.6 Techno-Functional Properties of Conjugated Whey Proteins | |
| 505 | 8 | |a 7.7 Nutritional Properties of Conjugated Whey Proteins7.8 Conclusions; References; Chapter 8. Novel Processing Technologies: Effects on Whey Protein Structure and Functionality; Abstract; 8.1 Introduction; 8.2 High-Pressure Processing; 8.3 Shear-Based Processing; 8.4 Low-Frequency Power Ultrasound Treatment; 8.5 Pulsed Electric Field Technology; 8.6 Ultraviolet Irradiation; 8.7 Conclusions; References; Chapter 9. Whey Protein Ingredient Applications; Abstract; 9.1 Whey Protein-Fortified Beverages; 9.2 Yogurt; 9.3 Protein Bars; 9.4 Desserts and Ice Creams; 9.5 Cheese; 9.6 Conclusions | |
| 650 | 0 | |a Milk proteins. | |
| 650 | 0 | |a Whey. | |
| 650 | 2 | |a Milk Proteins |0 (DNLM)D008894 | |
| 650 | 6 | |a Prot�eines du lait. |0 (CaQQLa)201-0047825 | |
| 650 | 6 | |a Petit-lait. |0 (CaQQLa)201-0076745 | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING |x Agriculture |x General. |2 bisacsh | |
| 650 | 7 | |a Proteins |2 fast |0 (OCoLC)fst01079711 | |
| 650 | 7 | |a Whey |2 fast |0 (OCoLC)fst01174544 | |
| 700 | 1 | |a Deeth, Hilton, |d 1945- |e editor. | |
| 700 | 1 | |a Bansal, Nidhi, |e editor. | |
| 776 | 0 | 8 | |i Print version: |t WHEY PROTEINS. |d [Place of publication not identified], ELSEVIER ACADEMIC Press, 2018 |z 0128121246 |w (OCoLC)1022781787 |
| 856 | 4 | 0 | |u https://sciencedirect.uam.elogim.com/science/book/9780128121245 |z Texto completo |