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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.
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