Whey processing, functionality & health benefits

Whey Processing, Functionality and Health Benefits provides a review of the current state of the science related to novel processes, functionafity, and health benefit impfications 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. Collating the understanding and knowledge of the metabolic roles of whey protein and its associated amino acids 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.

Chapter 1. Whey Protein Production and Utilization: A Brief History. Chapter 2. Whey Processing and Fractionation. Chapter 3. Separation of ß-Lactoglobulin from Whey: Its Physico-Chemical Properties and Potential Uses. Chapter 4. Whey Protein-Stabilized Emulsions. Chapter 5. Whey Proteins: Functionality and Foaming Under Acidic Conditions. Chapter 6. Whey Protein Films and Coatings. Chapter 7. Whey Texturization for Snacks. Chapter 8. Whey Protein-Based Meat Analogs. Chapter 9. Whey Inclusions. Chapter 10. Functional Foods Containing Whey Proteins. Chapter 11. Whey Protein Hydrogels and Nanoparticles for Encapsulation and Controlled Delivery of Bioactive Compounds. Chapter 12. Whey Proteins and Peptides in Human Health. Chapter 13. Current and Emerging Role of Whey Protein on Muscle Accretion. Chapter 14. Milk Whey Processes: Current and Future Trends.

Food manufacturers and ingredients companies that utilize whey