Whey Processing, Functionality and Health Benefits / Edition 1

Whey Processing, Functionality and Health Benefits / Edition 1

by Charles Onwulata, Peter Huth
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Whey Processing, Functionality and Health Benefits / Edition 1

Whey Processing, Functionality and Health Benefits providesa review of the current state of the science related to novelprocesses, functionality, and health benefit implications anddocuments the biological role of whey protein in selected areasthat include muscle metabolism after exercise, muscle and bodycomposition in the elderly, weight management, food intakeregulation, and maintenance of bone mass. The topics addressed andthe subject experts represent the best science knowledge base inthese areas. In some of these areas, the state of the art andscience are compelling, and emerging data are confirming andsolidifying the human knowledge base. Collating the understandingand knowledge of the metabolic roles of whey protein and developingthe clinical datasets that demonstrate efficacy for improving humanhealth will speed up new product innovations and sustainableopportunities for the food industry as evidenced by the processingand functionality research conducted so far.

Topics covered in this volume include:

  • Whey utilization history and progress in processtechnology
  • 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 bioactivecomponents
  • Whey protein role in human health

Health and wellness, processing and functionality are clearlyareas of continuing research and offer growth opportunity for thefood industry. The benefits from such concentrated body ofknowledge will be new ingredients and innovative products thatimprove overall wellbeing. Whey Processing, Functionality andHealth Benefits provides food scientists and manufacturersinsight into the health implications of whey protein science.Ultimately, the consumer will benefit from better formulated,healthier products.

Product Details

ISBN-13: 9780813809038
Publisher: Wiley
Publication date: 07/21/2008
Series: Institute of Food Technologists Series , #6
Pages: 416
Product dimensions: 6.10(w) x 9.10(h) x 1.10(d)

About 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.

Table of Contents

Contributors ix

Preface xiii

Chapter 1. Whey Protein Production and Utilization: A BriefHistory 1
Michael H. Tunick

Chapter 2. Whey Protein Fractionation 15
Laetitia M. Bonnaillie and Peggy M. Tomasula

Chapter 3. Separation of β-Lactoglobulin from Whey: ItsPhysico-Chemical Properties and Potential Uses 39
Raj Mehra and Brendan T. O’Kennedy

Chapter 4. Whey Protein-Stabilized Emulsions 63
David Julian McClements

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

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

Chapter 7. Whey Texturization for Snacks 169
Lester O. Pordesimo and Charles I. Onwulata

Chapter 8. Whey Protein-Based Meat Analogs 185
Marie K. Walsh and Charles E. Carpenter

Chapter 9. Whey Inclusions 201
K.J. Burrington

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

Chapter 11. Whey Protein Hydrogels and Nanoparticles forEncapsulation and Controlled Delivery of Bioactive Compounds227
Sundaram Gunasekaran

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

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

Chapter 14. Milk Whey Processes: Current and Future Trends369
Charles I. Onwulata

Appendix 391

Index 393

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