Whey Proteins Book

Whey Proteins


  • Author : Hilton C Deeth
  • Publisher : Academic Press
  • Release Date : 2018-09-12
  • Genre: Technology & Engineering
  • Pages : 746
  • ISBN 10 : 9780128121252

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Whey Proteins 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 Protein Production  Chemistry  Functionality  and Applications Book

Whey Protein Production Chemistry Functionality and Applications


  • Author : Mingruo Guo
  • Publisher : John Wiley & Sons
  • Release Date : 2019-01-25
  • Genre: Technology & Engineering
  • Pages : 280
  • ISBN 10 : 9781119256045

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Whey Protein Production Chemistry Functionality and Applications Excerpt :

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 for many years. The last decade has, however, seen manufacturers develop many innovative and exciting new applications for it, both in food and other areas. Taking account of these advances, this insightful work offers a full explanation of the technological and chemical breakthroughs that have made whey protein more in-demand than ever before. Topics covered include manufacturing technologies, thermal and chemical modifications, non-food uses, denaturation and interactions, and more. In its broad scope, the book encompasses: An up-to-date overview of recent developments and new applications Breakdowns of the chemical, nutritional, and functional properties of whey protein Commentary on the current and future outlooks of the whey protein market Examinations of the methods and manufacturing technologies that enable whey protein recovery A full guide to the numerous applications of whey protein in food production and other industries Whey Protein Production, Chemistry, Functionality and Applications is an unparalleled source of information on this highly adaptable and much sought-after commodity, and is essential reading for food and dairy scientists, researchers and graduate students, and professionals working in the food formulation and dairy processing industries.

Whey Protein Production  Chemistry  Functionality  and Applications Book

Whey Protein Production Chemistry Functionality and Applications


  • Author : Mingruo Guo
  • Publisher : John Wiley & Sons
  • Release Date : 2019-04-15
  • Genre: Technology & Engineering
  • Pages : 280
  • ISBN 10 : 9781119256021

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Whey Protein Production Chemistry Functionality and Applications Excerpt :

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 for many years. The last decade has, however, seen manufacturers develop many innovative and exciting new applications for it, both in food and other areas. Taking account of these advances, this insightful work offers a full explanation of the technological and chemical breakthroughs that have made whey protein more in-demand than ever before. Topics covered include manufacturing technologies, thermal and chemical modifications, non-food uses, denaturation and interactions, and more. In its broad scope, the book encompasses: An up-to-date overview of recent developments and new applications Breakdowns of the chemical, nutritional, and functional properties of whey protein Commentary on the current and future outlooks of the whey protein market Examinations of the methods and manufacturing technologies that enable whey protein recovery A full guide to the numerous applications of whey protein in food production and other industries Whey Protein Production, Chemistry, Functionality and Applications is an unparalleled source of information on this highly adaptable and much sought-after commodity, and is essential reading for food and dairy scientists, researchers and graduate students, and professionals working in the food formulation and dairy processing industries.

Milk Proteins Book

Milk Proteins


  • Author : Mike Boland
  • Publisher : Academic Press
  • Release Date : 2019-11-20
  • Genre: Technology & Engineering
  • Pages : 764
  • ISBN 10 : 9780128152522

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Milk Proteins Excerpt :

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 edition provides comprehensive coverage of new developments and insights into the entire dairy food chain – from the source, to the nutritional aspects affecting the customer. Containing three new chapters, this new edition continues to present a comprehensive overview of the biology, processing, chemistry, and nutrition of milk proteins and features the latest science and developments. Valuable application-based information is made available through the exploration of the use of milk proteins from industry viewpoints. Presents a comprehensive overview of the biology, processing, chemistry and nutrition of milk proteins Features the latest science and developments Explores the use of milk proteins from industry viewpoints Features internationally recognized editors and authors who bring academic and industrial insights to this important topic

Allergen Management in the Food Industry Book

Allergen Management in the Food Industry


  • Author : Joyce I. Boye
  • Publisher : John Wiley & Sons
  • Release Date : 2010-10-05
  • Genre: Technology & Engineering
  • Pages : 622
  • ISBN 10 : 9780470227350

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Allergen Management in the Food Industry Excerpt :

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 how these allergens can be identified and controlled during production and processing. Starting with an introduction to food allergens, the book follows with sections on food allergen management during production and processing, guidelines for the processing of specific allergen-free foods, techniques for hypo-allergenization and allergen detection, and allergen-free certification.

Food Science and Technology Abstracts Book

Food Science and Technology Abstracts


  • Author : Anonim
  • Publisher : Unknown
  • Release Date : 1986
  • Genre: Food industry and trade
  • Pages : null
  • ISBN 10 : UIUC:30112017979003

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Food Science and Technology Abstracts Excerpt :

Monthly. References from world literature of books, about 1000 journals, and patents from 18 selected countries. Classified arrangement according to 18 sections such as milk and dairy products, eggs and egg products, and food microbiology. Author, subject indexes.

Lactates   Advances in Research and Application  2013 Edition Book

Lactates Advances in Research and Application 2013 Edition


  • Author : Anonim
  • Publisher : ScholarlyEditions
  • Release Date : 2013-06-21
  • Genre: Medical
  • Pages : 295
  • ISBN 10 : 9781481689281

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Lactates Advances in Research and Application 2013 Edition Excerpt :

Lactates—Advances in Research and Application: 2013 Edition is a ScholarlyEditions™ book that delivers timely, authoritative, and comprehensive information about Lactic Acid. The editors have built Lactates—Advances in Research and Application: 2013 Edition on the vast information databases of ScholarlyNews.™ You can expect the information about Lactic Acid in this book to be deeper than what you can access anywhere else, as well as consistently reliable, authoritative, informed, and relevant. The content of Lactates—Advances in Research and Application: 2013 Edition has been produced by the world’s leading scientists, engineers, analysts, research institutions, and companies. All of the content is from peer-reviewed sources, and all of it is written, assembled, and edited by the editors at ScholarlyEditions™ and available exclusively from us. You now have a source you can cite with authority, confidence, and credibility. More information is available at http://www.ScholarlyEditions.com/.

Food Texture Design and Optimization Book

Food Texture Design and Optimization


  • Author : Yadunandan Lal Dar
  • Publisher : John Wiley & Sons
  • Release Date : 2014-04-07
  • Genre: Technology & Engineering
  • Pages : 464
  • ISBN 10 : 9781118766125

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Food Texture Design and Optimization Excerpt :

Food texture has evolved to be at the forefront of food formulation and development. Food Texture Design and Optimization presents the latest insights in food texture derived from advances in formulation science as well as sensory and instrumental measurement. This unique volume provides practical insights for professionals who are starting in the field as well as experts looking to enhance their knowledge or expand into new areas. The first part of this book presents case studies on formulating products in a broad variety of application segments, such as cheese, ice-cream, baked goods, gluten-free products, low-fat/non-fat dairy products and more. Challenges related to maintaining texture while optimizing nutritional content, cost, flavor and other attributes of the food product are investigated. The book also highlights the importance of texture design and optimization in several types of food products and demonstrates how experts have applied this knowledge in the industry. Part two provides an overview of the latest advances in tools and techniques for food texture design and optimization, focusing on the use of instrumental techniques, the application of sensory techniques, and the use of marketing and consumer insight tools in the design and optimization of food products. The ability to use advanced characterization techniques in this field is critical for both new and established practitioners in tackling the problems they face. Food Texture Design and Optimization serves as an important reference for technical practitioners on how to adopt advanced techniques in food texture research. This information is invaluable in reviewing establish the state of the art in this field and providing a minimum recommended standard for food formulators.

Ingredients in Meat Products Book
Score: 3
From 1 Ratings

Ingredients in Meat Products


  • Author : Rodrigo Tarté
  • Publisher : Springer Science & Business Media
  • Release Date : 2009-02-21
  • Genre: Technology & Engineering
  • Pages : 419
  • ISBN 10 : 0387713271

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Ingredients in Meat Products Excerpt :

There is little doubt that today’s food industry is faced with a rapidly changing market landscape. The obvious need to continue to provide consumers with nutritious, delectable, safe, and affordable food products which are also profitable for food manufacturers, as well as the ongoing challenge of ensuring the delivery of adequate nutrition to hundreds of millions of disadvantaged people around the world, appears – at least as much as, if not more than, ever – to be at odds with the challenges posed by soaring energy and food commodity prices; fast-paced changes in consumer demographics, habits, and preferences; and the continual need to stay ahead of current and emerging food safety issues. In addition to this, the present ubiquity in the industry of terms such as functional foods, nutraceuticals, low sodium, low fat, clean label, minimal processing, and natural – to name a few – underscores yet a different dimension of the challenges faced by food processors today. On the other hand, however, the solutions of many of these challenges may, concurrently, present the food industry with unique and exciting opportunities. The processed meat industry, despite its long history and tradition, is certainly not exempt from having to face these modern challenges, nor excluded from realizing the promises of the opportunities that may lie ahead.

Food Proteins and Their Applications Book

Food Proteins and Their Applications


  • Author : Srinivasan Damodaran
  • Publisher : Routledge
  • Release Date : 2017-10-19
  • Genre: Technology & Engineering
  • Pages : 998
  • ISBN 10 : 9781351447522

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Food Proteins and Their Applications Excerpt :

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 as foams, emulsions, gelation by macromolecules, hydrolysis, microparticles/fat replacers, protein-based edible films, and extraction procedures.

Proteins and Non protein Nitrogen in Human Milk Book

Proteins and Non protein Nitrogen in Human Milk


  • Author : Stephanie Atkinson
  • Publisher : CRC Press
  • Release Date : 2019-11-14
  • Genre: Medical
  • Pages : 264
  • ISBN 10 : 9781000714623

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Proteins and Non protein Nitrogen in Human Milk Excerpt :

For the first time, an entire publication has been dedicated to providing a critical review of the identification and analysis of the milk specific proteins such as lactalbumin, lactoferrin and casein; the non-milk specific proteins such as plasma and membrane proteins; and the minor nitrogen-containing components such as enzymes, hormones, and growth factors. Biological roles, whether nutritional, endocrinological or immunological, of the specific nitrogen compounds in mammary milk production and/or growth and development of the breast-fed infant are also presented. Identification of the molecular weight compounds that have led to questions about their function in milk and their inclusion in modern infant formulas is thoroughly discussed and of great value to scientists in sub-specialties of biochemistry, nutrition, physiology and immunology, as well as to pediatric practitioners with primary interests in the infant food industry, academia, or clinical nutrition. The thoroughness of each chapter, often providing an historical panorama of the specific aspect of milk composition, makes this book useful for both the uninitiated and expert audiences who are interested in advancing their knowledge of human milk biochemistry and its physiological significance to the recipient infant.

Protein Based Films and Coatings Book

Protein Based Films and Coatings


  • Author : Aristippos Gennadios
  • Publisher : CRC Press
  • Release Date : 2002-02-07
  • Genre: Technology & Engineering
  • Pages : 672
  • ISBN 10 : 9781420031980

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Protein Based Films and Coatings Excerpt :

This volume presents the most up-to-date and detailed information available on protein-based biopolymer films and coatings. It provides a comprehensive overview of the design, technology, properties, functionality, and applications of biopolymer films and coatings (edible and inedible) from plant and animal proteins. Both widely commercialized and envisioned applications of protein films are discussed, including hard and soft gelatin capsules, microcapsules, collagen casings, and meat and produce coatings. Expert contributors provide thorough reviews of related interdisciplinary research and extensive lists of references. About the Editor: Aristippos Gennadios, Ph.D. is Senior Manager, Materials Science and Clinical Supplies, Product Development: US and Canada, Banner Pharmacaps Inc. (a Sobel NV Company) in High Point, North Carolina. He received his B.S. in Chemical Engineering from the National Technical University in Athens, Greece, his M.S. in Agricultural Engineering from Clemson University, and his Ph.D. in Agricultural and Biological Systems Engineering from the University of Nebraska in Lincoln. Dr. Gennadios is also Adjunct Associate Professor in the Department of Biological Systems Engineering at the University of Nebraska in Lincoln. He has authored or co-authored over 40 refereed publications and has been granted 2 U.S. patents.

Dietary Protein and Resistance Exercise Book

Dietary Protein and Resistance Exercise


  • Author : Lonnie Michael Lowery
  • Publisher : CRC Press
  • Release Date : 2012-04-25
  • Genre: Health & Fitness
  • Pages : 261
  • ISBN 10 : 9781439844564

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Dietary Protein and Resistance Exercise Excerpt :

Dietary supplement companies and the food industry spend millions to reach resistance trainers—often with exaggerated marketing messages—while health practitioners continue to counsel athletes that their interest in protein is misguided and even dangerous. There appears to be a disconnect between scientists and almost everyone else in sports nutrition. With so much conflicting information, it’s difficult to know who to believe. With contributions from the world’s foremost experts, Dietary Protein and Resistance Exercise delivers the uncut scientific truth about the role of dietary protein in the well-being of athletes. Updating and clarifying the issues surrounding purposeful protein intake and resistance trainers, this volume: Reviews the science-related history of protein and its consumption among strength athletes Analyzes the mechanisms behind what proteins do in muscle cells Describes protein’s effect on performance, recovery, and body composition Explores various populations that actively employ resistance training and dietary protein Discusses timing, type, and safety data regarding liberal protein diets and related supplements Includes sidebars, practical examples, and case studies—translating the science into a practical understanding of various protein-related topics Separating fact from fiction and providing the hard science behind the numbers, this volume demonstrates how changes in dietary protein intake may lead to measurable improvements in body composition, energy levels, and athletic performance.

Dairy Processing and Quality Assurance Book

Dairy Processing and Quality Assurance


  • Author : Ramesh C. Chandan
  • Publisher : John Wiley & Sons
  • Release Date : 2015-12-21
  • Genre: Technology & Engineering
  • Pages : 696
  • ISBN 10 : 9781118810316

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Dairy Processing and Quality Assurance Excerpt :

Dairy Processing and Quality Assurance, Second Edition describes the processing and manufacturing stages of market milk and major dairy products, from the receipt of raw materials to the packaging of the products, including the quality assurance aspects. The book begins with an overview of the dairy industry, dairy production and consumption trends. Next are discussions related to chemical, physical and functional properties of milk; microbiological considerations involved in milk processing; regulatory compliance; transportation to processing plants; and the ingredients used in manufacture of dairy products. The main section of the book is dedicated to processing and production of fluid milk products; cultured milk including yogurt; butter and spreads; cheese; evaporated and condensed milk; dry milks; whey and whey products; ice cream and frozen desserts; chilled dairy desserts; nutrition and health; sensory evaluation; new product development strategies; packaging systems; non-thermal preservation technologies; safety and quality management systems; and dairy laboratory analytical techniques. This fully revised and updated edition highlights the developments which have taken place in the dairy industry since 2008. The book notably includes: New regulatory developments The latest market trends New processing developments, particularly with regard to yogurt and cheese products Functional aspects of probiotics, prebiotics and synbiotics A new chapter on the sensory evaluation of dairy products Intended for professionals in the dairy industry, Dairy Processing and Quality Assurance, Second Edition, will also appeal to researchers, educators and students of dairy science for its contemporary information and experience-based applications.