Download or read book Whey Proteins written by Hilton C Deeth and published by Academic Press. This book was released on 2018-09-12 with total page 746 pages. Available in PDF, EPUB and Kindle. Book 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
Download or read book Whey Protein Production Chemistry Functionality and Applications written by Mingruo Guo and published by John Wiley & Sons. This book was released on 2019-04-15 with total page 280 pages. Available in PDF, EPUB and Kindle. Book 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.
Download or read book Whey Proteins written by Michelle Wyatt and published by Nova Science Publishers. This book was released on 2014-12 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Whey proteins are now one of the most important products in food processing industries. Profit of whey proteins in food applications include its high amino acid content; low calorie, fat, and sodium content; high emulsification and capacity and compatibility with other ingredients. This book discusses the functional properties of whey proteins along with the production and health benefits of consuming these proteins.
Download or read book Whey Processing Functionality and Health Benefits written by Charles Onwulata and published by John Wiley & Sons. This book was released on 2009-03-03 with total page 417 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Dairy Processing and Quality Assurance written by Ramesh C. Chandan and published by John Wiley & Sons. This book was released on 2015-10-15 with total page 696 pages. Available in PDF, EPUB and Kindle. Book 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.
Download or read book Whey and Lactose Processing written by J. G. Zadow and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 497 pages. Available in PDF, EPUB and Kindle. Book excerpt: It would be difficult to imagine a more appropriate means of marking the Jubilee of the Dairy Research Laboratory, Division of Food Processing, CSIRO, than a publication on whey and lactose processing. The genesis of the Laboratory in 1939 was when the Australian dairy industry was very largely based on the supply of cream from farms to numerous butter factories, the skim milk being fed to pigs. By the mid-1940s, when Geof frey Loftus-Hills was appointed in charge ofthe fledgling Dairy Research Section, the main objective of the Section-the full utilization of the con stituents of milk for human food-had been firmly established. Over the next two decades progress towards this objective was exemplified by the scientific and technological contributions made in specialized milk powders for use in recombining and in the manufacture of casein and cheese. Meanwhile farming practices changed from cream production to the supply of refrigerated whole milk to the factories. By the late 1960s the increasing production of cheese and casein had re sulted in almost 2 million tonnes of whey per annum. This represented not only a waste disposal problem, but also under-utilization of over 100000 t of milk solids. The Laboratory had now grown to a staff of around 70, so it was possible to allocate some resources to this extra challenge.
Download or read book Whey Protein written by Loren Ward and published by Lulu.com. This book was released on 2008-10-06 with total page 74 pages. Available in PDF, EPUB and Kindle. Book excerpt: Whey proteins are a popular source of dietary protein. Learn how whey protein concentrate, whey protein isolates and other whey-derived ingredients are made and one specific application of how a whey protein ingredient is being used to decrease body fat and increase muscle.
Download or read book Whey Protein Production Chemistry Functionality and Applications written by Mingruo Guo and published by John Wiley & Sons. This book was released on 2019-01-22 with total page 280 pages. Available in PDF, EPUB and Kindle. Book 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.
Download or read book Nutrition in the Prevention and Treatment of Abdominal Obesity written by Ronald Ross Watson and published by Elsevier. This book was released on 2014-02-26 with total page 559 pages. Available in PDF, EPUB and Kindle. Book excerpt: Nutrition in the Prevention and Treatment of Abdominal Obesity focuses on the important roles that exercise, dietary changes, and foods play in promoting as well as reducing visceral fat. Nutritionists, dieticians, and healthcare providers seeking to address the abdominal obesity epidemic will use this comprehensive resource as a tool in their long-term goal of preventing chronic diseases, especially heart, vascular, and diabetic diseases. Experts from a broad range of disciplines are involved in dealing with the consequences of excessive abdominal fat: cardiology, diabetes research, studies of lipids, endocrinology and metabolism, nutrition, obesity, and exercise physiology. They have contributed chapters that define a range of dietary approaches to reducing risk and associated chronic diseases. They begin by defining visceral obesity and its major outcomes; they also discuss the importance and the challenges of dietary approaches to reduce abdominal obesity, as compared to clinical approaches, with major costs and risks. Offers detailed, well-documented reviews outlining the various dietary approaches to visceral obesity with their benefits and failures Includes chapters on types of foods, exercise, and supplements in reducing obesity and its chronic clinical companions, especially diabetes and cardiovascular disease Helps nutritionists, dieticians, and healthcare providers approach patients in making decision about nutritional therapies and clinical treatments for abdominal obesity, from an evidence-based perspective
Download or read book Whey Every Aspect written by Kemal Çelik and published by Tudás Alapítvány. This book was released on 2020-01-17 with total page 292 pages. Available in PDF, EPUB and Kindle. Book excerpt: One third of whey produced all over the world is processed into whey powder. In accordance with TS 11860; sweet whey powder is defined as the product obtained by the fact that remaining liquid compound of which changes due to types of cheese and making technique after casein and fat are separated as curd during cheese making by use of rennet. In accordance with TS 11860; sour (acidic) whey powder is the product obtained by pulverizing liquid obtained filtering from precipitation, in accordance with technology, as a result of the fact that milk is precipitated by acid. Whey powder products are used in quite various areas in food industry; the most widely in order to aromatize foods. This property of whey powder is utilized in primarily nuts coatings (for example; popcorn, nacho, tortilla); pressed nuts, cheese based sauces, potato chips, salty flavours and salty biscuits. Use of whey powder provides production convenience in special bakery products such as pizza, biscuit and macaroni and in souffle and cake making. Foods produced within addition of whey powder can have same structure, taste-flavour and appearance as foods containing cheese. Whey powder is preferred to get used more rather than milk powder in biscuit sector because of economical reasons and preservation convenience.
Download or read book Gold Standard 100 Whey Protein Powder 2018 Latest Guide written by Den Kimberly and published by Createspace Independent Publishing Platform. This book was released on 2018-09-27 with total page 44 pages. Available in PDF, EPUB and Kindle. Book excerpt: DOES GOLD STANDARD 100% WHEY PROTEIN SUPPLEMENT LIVE UP TO THE HYPE IT GOT FROM IT USERS Only the reviews that you will get to see on Amazon about Gold Standard 100% Whey Protein Powder, is enough to convince you to give it a try. The question you should ask yourself is, can Gold Standard 100% Whey Protein Powder live up to that hype?'Gold Standard 100% Whey Protein Powder' is an awesome protein supplement that you can use to repair and build your damage tissues, cartilage and muscle. It also helps to breakdown excess protein and boost your energy level.'Gold Standard 100% Whey Protein Powder: 2018 Latest Guide' was written by Dr. Den Kimberly to expose you to all that you need to know about Gold Standard 100% Whey Protein Powder.In this guide, you will get to lean about: What Gold Standard 100% Whey Protein Powder is and it true strength The benefits of Gold Standard 100% Whey Protein Powder. The constituent's ingredients of Gold Standard 100% Whey Protein Powder and how it works. How to use the supplement for a rapid, effective and efficient result and the best time to consume it. Where to buy original Gold Standard 100% Whey Protein Powder at a cheaper rate and still enjoy loyalty credit. The best time to consume Gold Standard 100% Whey Protein Powder and the period it will take before you will experience result. All about the producer, how to contact the producer for feedback, enquiries, orders etc. How the 90 day 100% money back guarantee works and how to get back your money. The precautions and side effects of Gold Standard 100% Whey Protein Powder. The advantages and disadvantages of Gold Standard 100% Whey Protein Powder and a lots more. Join Dr. Den Kimberly as she tour you into the world of Gold Standard 100% Whey Protein Powder BY CLICKING ON THE BUY BUTTON TODAY!
Download or read book The Body Ecology Diet written by Donna Gates and published by Hay House, Inc. This book was released on 2011-06-15 with total page 384 pages. Available in PDF, EPUB and Kindle. Book excerpt: If you’re experiencing discomfort, fatigue, or other symptoms that won’t go away no matter what you do or how many doctors you see, chances are you’re one of the millions unknowingly suffering from a systemic fungal/yeast infection, "the hidden invader." The result of an imbalance starting in your internal ecosystem, this can be a key factor in headaches, joint and muscle pain, depression, cancer, food allergies, digestive problems, autism, and other immune-related disorders. The Body Ecology Diet reveals how to restore and maintain the "inner ecology" your body needs to function properly, and eliminate or control the symptoms that rob you of the joy of living. Tens of thousands of people have already benefited from the Body Ecology way of life—Donna Gates shows you, step-by-step, how to eat your way to better health and well-being . . . deliciously, easily, and inexpensively! In this book, you will learn how to: use seven basic universal principles as tools to gain mastery over every health challenge you may encounter; focus on your inner ecology to create ideal digestive balance; conquer cravings with strategies for satisfying snacking and for dining away from home; and plan meals with dozens of delectable recipes, an array of menus, and detailed shopping lists.
Download or read book The Carnivore Diet written by Shawn Baker and published by Victory Belt Publishing. This book was released on 2019-11-19 with total page 224 pages. Available in PDF, EPUB and Kindle. Book excerpt: Shawn Baker’s Carnivore Diet is a revolutionary, paradigm-breaking nutritional strategy that takes contemporary dietary theory and dumps it on its head. It breaks just about all the “rules” and delivers outstanding results. At its heart is a focus on simplicity rather than complexity, subtraction rather than addition, making this an incredibly effective diet that is also easy to follow. The Carnivore Diet reviews some of the supporting evolutionary, historical, and nutritional science that gives us clues as to why so many people are having great success with this meat-focused way of eating. It highlights dramatic real-world transformations experienced by people of all types. Common disease conditions that are often thought to be lifelong and progressive are often reversed on this diet, and in this book, Baker discusses some of the theory behind that phenomenon as well. It outlines a comprehensive strategy for incorporating the Carnivore Diet as a tool or a lifelong eating style, and Baker offers a thorough discussion of the most common misconceptions about this diet and the problems people have when transitioning to it.
Download or read book Protein Shake Recipes Best 50 Delicious of Protein Shake Cookbook written by Kenny Galarza and published by Kenny Galarza. This book was released on 2023-01-15 with total page 31 pages. Available in PDF, EPUB and Kindle. Book excerpt: Protein Shake Recipes : Best 50 Delicious of Protein Shake Cookbook protein shake recipes, protein shakes recipes, protein shake recipe book, protein shake book, protein shake cookbook, protein shake diet book
Download or read book The Diversified Benefits of Whey Protein written by Zachary Hicks and published by . This book was released on 2020-12-10 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: The Diversified Benefits of Whey Protein provides an overview of the main benefits of using whey proteins as targeted delivery systems in encapsulation processes, considering prerequisite steps such as binding mechanisms.The authors discuss how, according to current scientific knowledge, whey protein can reduce blood pressure and the risk of hypertension due to the presence of individual bioactive peptides formed after hydrolysis.The effect of whey protein on appetite/satiety of healthy overweight and obese individuals is investigated through a questionnaire wherein subjects were asked to indicate their feelings on the taste, aroma and edibility of a test beverage.
Download or read book Whey written by Rafael Mauro Benitez and published by . This book was released on 2012 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Whey, the serum or liquid part of milk remaining after separation of the curd, results from the coagulation of milk by acid or proteolytic enzymes. Whey proteins have a relevant nutritional value, and several commercial uses have been developed by the dairy industry. In this book, the authors present topical research in the study of the types, composition and health implications of whey. Included in this compilation are the immune-modulating effects of whey proteins and peptides; the behaviour of whey proteins as fat replacers in low-fat food products; up-stream processing methods, general principles and fermentation strategies for microbial productions using whey as a substrate; and the effects of whey protein intake on glucose homeostasis.
Download or read book Healthy Baking written by Teresa Cutter and published by Healthy Chef. This book was released on 2017-03-02 with total page 488 pages. Available in PDF, EPUB and Kindle. Book excerpt: Delicious recipes that are free from refined sugars and flours, and offer gluten-free and paleo alternatives to suit everyone's taste! HEALTHY BAKING - Cakes, Cookies + Raw is the ultimate must have healthy, wholefood baking book of our time. It's all about going back to basics, keeping things simple and using quality ingredients that are good for health and wellbeing. The recipes are made from pure, honest wholefoods and focus on SUGAR FREE, GLUTEN-FREE, VEGAN, PALEO and WHOLEFOOD creations. It contains 488 pages of all new and exclusive recipes, and chapters on Teresa's baking secrets that include: Gluten Free Breads Scrumptious Cookies Wholesome Cakes Raw Desserts Naked Chocolate Treats Gluten Free Scones Healthy Baking Tips and more! Healthy Baking extra features: + Dairy and non-dairy suggestions + Comprehensive kitchen tools list and ingredients glossary + Exclusive, new recipes + The Baking Essentials + Creams, Jams + Vegan Butter + Teresa's favourite recipe for Raw Golden Turmeric Custard + Beautiful quality production and photography for each recipe Healthy Baking is the perfect companion to Purely Delicious, and a classic gem to add to your Healthy Chef collection.
