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Description - Whey Processing, Functionality and Health Benefits by C Onwulata

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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