Whey Proteins

Written By Hilton C Deeth
Whey Proteins
  • Publsiher : Academic Press
  • Release : 12 September 2018
  • ISBN : 0128121254
  • Pages : 746 pages
  • Rating : 4/5 from 21 reviews
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Read or download book entitled Whey Proteins written by Hilton C Deeth which was release on 12 September 2018, this book published by Academic Press. Available in PDF, EPUB and Kindle Format. 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

Whey Proteins

Whey Proteins
  • Author : Hilton C Deeth,Nidhi Bansal
  • Publisher : Academic Press
  • Release Date : 2018-09-12
  • Total pages : 746
  • ISBN : 0128121254
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Summary : 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 ...

Whey Protein Production Chemistry Functionality and Applications

Whey Protein Production  Chemistry  Functionality  and Applications
  • Author : Mingruo Guo
  • Publisher : John Wiley & Sons
  • Release Date : 2019-01-25
  • Total pages : 280
  • ISBN : 0128121254
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Summary : 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 ...

Food Proteins and Their Applications

Food Proteins and Their Applications
  • Author : Srinivasan Damodaran
  • Publisher : CRC Press
  • Release Date : 1997-03-12
  • Total pages : 694
  • ISBN : 0128121254
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Summary : Reviews the physiochemical properties of the main food proteins and explores the interdependency between the structure-function relationship of specific protein classes and the processing technologies applied to given foods. The book offers solutions to current problems related to the complexity of food composition, preparation and storage, and includes such topics ...

Milk Proteins

Milk Proteins
  • Author : Mike Boland,Harjinder Singh
  • Publisher : Academic Press
  • Release Date : 2019-11-20
  • Total pages : 764
  • ISBN : 0128121254
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Summary : Milk Proteins: From Expression to Food, Third Edition contains contributions from internationally recognized authors from academia and industry. Professionals, academics and graduate students working in any of the dairy-related industries or disciplines will continue to find this updated information valuable to their work. Using a unique "field-to-table" approach, this third ...

Food Analysis by HPLC Second Edition

Food Analysis by HPLC  Second Edition
  • Author : Leo M.L. Nollet
  • Publisher : CRC Press
  • Release Date : 2000-04-05
  • Total pages : 1068
  • ISBN : 0128121254
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Summary : Food Analysis by HPLC, Second Edition presents an exhaustive compilation of analytical methods that belong in the toolbox of every practicing food chemist. Topics covered include biosensors, BMO’s, nanoscale analysis systems, food authenticity, radionuclides concentration, meat factors and meat quality, particle size analysis, and scanning colorimity. It also analyzes ...

Protein Functionality in Food Systems

Protein Functionality in Food Systems
  • Author : Navam S. Hettiarachchy,Gregory R. Ziegler
  • Publisher : CRC Press
  • Release Date : 1994-05-10
  • Total pages : 536
  • ISBN : 0128121254
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Summary : This volume examines the contributions of proteins to the technological and organoleptic characteristics of food. It provides a solid basis for understanding the principles of food protein functionality and offers information to help develop unique food products using proteins as novel ingredients. Properties such as solubility, viscosity, gelation, emulsification and ...

Handbook of Dairy Foods and Nutrition

Handbook of Dairy Foods and Nutrition
  • Author : Gregory D. Miller,Judith K. Jarvis,Lois D. McBean
  • Publisher : CRC Press
  • Release Date : 2006-12-15
  • Total pages : 432
  • ISBN : 0128121254
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Summary : Once again the National Dairy Council has produced the industry reference on the important role of dairy foods in health. Packed with the latest information from the Council's notable scientists, the Handbook of Dairy Foods and Nutrition, Third Edition makes the case for the beneficial role of dairy foods in ...

Amino Acids and Proteins for the Athlete The Anabolic Edge Second Edition

Amino Acids and Proteins for the Athlete  The Anabolic Edge  Second Edition
  • Author : Mauro G. Di Pasquale
  • Publisher : CRC Press
  • Release Date : 2007-11-30
  • Total pages : 456
  • ISBN : 0128121254
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Summary : Extensively updated with all chapters rewritten and double the information and references, Amino Acids and Proteins for the Athlete: The Anabolic Edge, Second Edition reflects the nearly exponential increase in data and knowledge in the past few years regarding the use of amino acids and proteins to enhance athletic performance. ...

Food Proteins

Food Proteins
  • Author : Shuryo Nakai,H. Wayne Modler
  • Publisher : John Wiley & Sons
  • Release Date : 1996-12-17
  • Total pages : 560
  • ISBN : 0128121254
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Summary : Protein chemistry has entered a revolutionary era due to the introduction of genetic engineering for modifying protein structure, as well as the application of advanced computer technology to the study of proteins. By supplementing the traditional ways of studying protein behavior with these newer methods, food processors will be able ...

Sports Nutrition

Sports Nutrition
  • Author : Judy A. Driskell
  • Publisher : CRC Press
  • Release Date : 2007-04-19
  • Total pages : 400
  • ISBN : 0128121254
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Summary : It is well known that fats, proteins, and carbohydrates are all energy-yielding nutrients that influence health and physical performance. Yet many recreational, collegiate, and professional athletes still consume more fats, saturated fats, and cholesterol than is recommended, as well as inappropriate amounts of proteins. What is needed is a nuts ...

Chemical and Functional Properties of Food Proteins

Chemical and Functional Properties of Food Proteins
  • Author : Zdzislaw E. Sikorski
  • Publisher : CRC Press
  • Release Date : 2001-06-22
  • Total pages : 504
  • ISBN : 0128121254
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Summary : Chemical and Functional Properties of Food Proteins presents the current state of knowledge on the content of proteins in food structures, the chemical, functional, and nutritive properties of food proteins, the chemical and biochemical modification of proteins in foods during storage and processing, and the mutagenicity and carcinogenicity of nitrogenous ...

Encyclopedia of Chromatography

Encyclopedia of Chromatography
  • Author : Jack Cazes
  • Publisher : CRC Press
  • Release Date : 2005
  • Total pages : 22
  • ISBN : 0128121254
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Summary : A convenient source of information for workers in analytical chemistry, experimental biology, physics, and engineering, the Encyclopedia of Chromatography, Second Edition stands as a quick reference source and clear guide to specific chromatographic techniques and principles. The book offers a basic introduction to the science and technology of the method, ...

Advanced Dairy Chemistry Volume 1 Proteins Parts A B

Advanced Dairy Chemistry  Volume 1  Proteins  Parts A B
  • Author : Patrick F. Fox,Paul L. H. McSweeney
  • Publisher : Springer
  • Release Date : 2013-09-24
  • Total pages : 1346
  • ISBN : 0128121254
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Summary : Advanced Dairy Chemistry-l: Proteins is the first volume of the third edition of the series on advanced topics in Dairy Chemistry, which started in 1982 with the publication of Developments in Dairy Chemistry. This series of volume~ is intended to be a coordinated and authoritative treatise on Dairy Chemistry. In the ...

The Health Professional s Guide to Dietary Supplements

The Health Professional s Guide to Dietary Supplements
  • Author : Shawn M. Talbott,Kerry Hughes
  • Publisher : Lippincott Williams & Wilkins
  • Release Date : 2007
  • Total pages : 444
  • ISBN : 0128121254
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Summary : This quick-glance reference helps students and health professionals educate themselves and their patients/clients about the scientific evidence for and against more than 120 popular dietary supplements. Supplements are logically grouped into 12 chapters based on their primary desired effect, such as weight loss, joint support, and sports performance enhancement. The authors ...

Allergen Management in the Food Industry

Allergen Management in the Food Industry
  • Author : Joyce I. Boye,Samuel Benrejeb Godefroy
  • Publisher : John Wiley & Sons
  • Release Date : 2010-10-05
  • Total pages : 624
  • ISBN : 0128121254
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Summary : This book comprehensively addresses the sources of allergenic contaminants in foods, their fate during processing, and the specific measures that need to be taken to minimize their occurrence in foods. The book provides up-to-date information on the nine major allergens (as well as other emerging allergens) and practical guidelines on ...