Whey Processing, Functionality and Health Benefits / Edition 1

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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.

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Product Details

  • ISBN-13: 9780813809038
  • Publisher: Wiley
  • Publication date: 7/21/2008
  • Series: Institute of Food Technologists Series , #6
  • Edition number: 1
  • Pages: 416
  • Product dimensions: 6.10 (w) x 9.10 (h) x 1.10 (d)

Meet the Author

Charles I. Onwulata, Ph.D. is a Research Food Technologist with the USDA-Agricultural Research Service, Eastern Regional Research Center, Wyndmoor, PA. He serves as a Lead Scientist in the Dairy Processing and Products Research Unit and heads the Center of Excellence in Extrusion and Polymer Rheology (CEEPR). Peter J. Huth, Ph.D. is a consultant in nutrition research and scientific affairs, PJH Nutritional Sciences, Chicago, IL. Previously, he served as Director, Nutrition Research and Scientific Affairs for Dairy Management Inc., Rosemont, IL and as Research Principal, Nutrition Research, for Kraft Foods, Inc., Glenview, IL.
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Table of Contents

Ch. 1 Whey Protein Production and Utilization: A Brief History Michael H. Tunick Tunick, Michael H. 1

Ch. 2 Whey Protein Fractionation Laetitia M. Bonnaillie Bonnaillie, Laetitia M. Peggy M. Tomasula Tomasula, Peggy M. 15

Ch. 3 Separation of [beta]-Lactoglobulin from Whey: Its Physico-Chemical Properties and Potential Uses Raj Mehra Mehra, Raj Brendan T. O'Kennedy O'Kennedy, Brendan T. 39

Ch. 4 Whey Protein-Stabilized Emulsions David Julian McClements McClements, David Julian 63

Ch. 5 Whey Proteins: Functionality and Foaming under Acidic Conditions Stephanie T. Sullivan Sullivan, Stephanie T. Saad A. Khan Khan, Saad A. Ahmed S. Eissa Eissa, Ahmed S. 99

Ch. 6 Whey Protein Films and Coatings Kirsten Dangaran Dangaran, Kirsten John M. Krochta Krochta, John M. 133

Ch. 7 Whey Texturization for Snacks Lester O. Pordesimo Pordesimo, Lester O. Charles I. Onwulata Onwulata, Charles I. 169

Ch. 8 Whey Protein-Based Meat Analogs Marie K. Walsh Walsh, Marie K. Charles E. Carpenter Carpenter, Charles E. 185

Ch. 9 Whey Inclusions K. J. Burrington Burrington, K. J. 201

Ch. 10 Functional Foods Containing Whey Proteins B. Faryabi Faryabi, B. S. Mohr Mohr, S. Charles I. Onwulata Onwulata, Charles I. Steven J. Mulvaney Mulvaney, Steven J. 213

Ch. 11 Whey Protein Hydrogels and Nanoparticles for Encapsulation and Controlled Delivery of Bioactive Compounds Sundaram Gunasekaran Gunasekaran, Sundaram 227

Ch. 12 Whey Proteins and Peptides in Human Health P. E. Morris Morris, P. E. R. J. FitzGerald FitzGerald, R. J. 285

Ch. 13 Current and Emerging Role of Whey Protein on Muscle Accretion Peter J. Huth Huth, Peter J. Tia M. Rains Rains, Tia M. Yifan Yang Yang, Yifan Stuart M.Phillips Phillips, Stuart M. 385

Ch. 14 Milk Whey Processes: Current and Future Trends Charles I. Onwulata Onwulata, Charles I. 369

Appendix 391

Index 393

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