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Whey proteins : functional properties, production and health benefits /
Whey proteins are now one of the most important products in food processing industries. Profit of whey proteins in food applications include its high amino acid content; low calorie, fat, and sodium content; high emulsification and capacity and compatibility with other ingredients. This book discuss...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
New York :
Nova Publishers,
[2015]
|
| Colección: | Protein biochemistry, synthesis, structure, and cellular functions series.
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 020 | |z 9781634631167 | ||
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| 245 | 0 | 0 | |a Whey proteins : |b functional properties, production and health benefits / |c Michelle Wyatt, editor. |
| 264 | 1 | |a New York : |b Nova Publishers, |c [2015] | |
| 264 | 4 | |c ©2015 | |
| 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 | ||
| 490 | 1 | |a Protein biochemistry, synthesis, structure and cellular functions | |
| 504 | |a Includes bibliographical references and index. | ||
| 588 | 0 | |a Online resource; title from PDF title page (EBSCO, viewed February 17, 2015). | |
| 505 | 0 | |a WHEY PROTEINS: FUNCTIONAL PROPERTIES, PRODUCTION AND HEALTH BENEFITS; WHEY PROTEINS: FUNCTIONAL PROPERTIES, PRODUCTION AND HEALTH BENEFITS; Library of Congress Cataloging-in-Publication Data; Contents; Preface; Chapter 1: Fractionation of Peptides by Means of Ultrafiltration and Nanofiltration Techniques; 1Department of Chemical Engineering and Environmental Technology. Faculty of Chemistry. University of Oviedo. C/Julián Clavería, Oviedo, Principado de Asturias. Spain; 2Department of Food Chemistry and Technology, Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland. | |
| 505 | 8 | |a 3Department of Chemical Engineering and Investigation. Instituto Tecnológico de Toluca. Avda. Tecnológico s/n Ex-Rancho la Virgen. Toluca, C.P., MéxicoAbstract; 1. Introduction; 2. Membrane Technologies; 2.1. Membrane Permeability and Selectivity; 2.2. Concentration Polarization; 2.3. Membrane Fouling; 2.3.1. Organic fouling; 2.3.2. Inorganic fouling; 2.3.3. Biological fouling; 2.4. Fouling Prevention; 2.4.1. Feed pre-treatments; 2.5. Membrane Cleaning; 3. Bioactive Properties of Food Protein-Derived Peptides; 4. Fractionation of Peptide Mixtures Using Pressure-Driven Membrane Techniques. | |
| 505 | 8 | |a 2Department of Chemical Engineering and Environmental Technology, University of Oviedo, Asturias, SpainAbstract; Introduction; 1. Adding of Intestinal Absorption Enhancers; and Enzymes Inhibitors; 2. Modifying of Physicochemical Nature of Active Molecules; 3. Use of Carrier Systems as Vehicles or Entrapment and Delivery; Active Molecules; Conclusion; References; Chapter 4: Formation, Stability, Flow and Viscoelastic Properties of Foams Prepared with Whey Protein Isolate and Its Individual Mixtures with Xanthan, Guar and Refined Sugar; Abstract; Introduction. | |
| 505 | 8 | |a Foams: Definition, Formation and Factors Affecting StabilityRole of Proteins in Foaming; Polysaccharides as Foam Stabilizers; Flow and Viscoelastic Properties of Foams; Preparation and Characterization of Foams; Preparation of Precursor Solutions; Foaming; Overrun; Stability; Rheological Measurements; Statistical Analysis; Defining Operating Conditions; WPI-Xanthan, WPI-Guar and WPI-Sugar Foams; Addition of Sugar; Overrun and Stability; Viscoelastic and Flow Properties of Foams; Conclusion; References. | |
| 520 | |a Whey proteins are now one of the most important products in food processing industries. Profit of whey proteins in food applications include its high amino acid content; low calorie, fat, and sodium content; high emulsification and capacity and compatibility with other ingredients. This book discusses the functional properties of whey proteins along with the production and health benefits of consuming these proteins. | ||
| 590 | |a eBooks on EBSCOhost |b EBSCO eBook Subscription Academic Collection - Worldwide | ||
| 650 | 0 | |a Proteins. | |
| 650 | 0 | |a Whey. | |
| 650 | 6 | |a Protéines. | |
| 650 | 6 | |a Petit-lait. | |
| 650 | 7 | |a protein. |2 aat | |
| 650 | 7 | |a COOKING |x General. |2 bisacsh | |
| 650 | 7 | |a HEALTH & FITNESS |x Healthy Living. |2 bisacsh | |
| 650 | 7 | |a HEALTH & FITNESS |x Holism. |2 bisacsh | |
| 650 | 7 | |a HEALTH & FITNESS |x Reference. |2 bisacsh | |
| 650 | 7 | |a MEDICAL |x Preventive Medicine. |2 bisacsh | |
| 650 | 7 | |a Proteins |2 fast | |
| 650 | 7 | |a Whey |2 fast | |
| 700 | 1 | |a Wyatt, Michelle, |e editor. | |
| 776 | 0 | 8 | |i Print version: |a Wyatt, Michelle. |t Whey Proteins : Functional Properties, Production and Health Benefits. |d Hauppauge : Nova Science Publishers, Inc., ©2014 |z 9781634631167 |
| 830 | 0 | |a Protein biochemistry, synthesis, structure, and cellular functions series. | |
| 856 | 4 | 0 | |u https://ebsco.uam.elogim.com/login.aspx?direct=true&scope=site&db=nlebk&AN=906212 |z Texto completo |
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| 938 | |a EBSCOhost |b EBSC |n 906212 | ||
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| 994 | |a 92 |b IZTAP | ||