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Whey Protein Production, Chemistry, Functionality and Applications (Hardcover)
Loot Price: R4,687
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Whey Protein Production, Chemistry, Functionality and Applications (Hardcover)
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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.
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