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Whey processing, functionality and health benefits

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Bibliographic Details
Group Author: Onwulata, Charles; Huth, Peter Peter J
Published:
Literature type: Electronic eBook
Language: English
Edition: 1st ed.
Series: IFT Press series
Subjects:
Whey
Whey products
Whey > Health aspects
Dairy processing
TECHNOLOGY & ENGINEERING > Food Science
COOKING > General
Electronic books
Online Access: http://onlinelibrary.wiley.com/book/10.1002/9780813803845
Carrier Form: 1 online resource (xiv, 400 p.) : ill.
Bibliography: Includes bibliographical references and index.
ISBN: 9781615832026 (electronic bk.)
1615832025 (electronic bk.)
081380387X (electronic bk.)
9780813803876 (electronic bk.)
9780813803845
0813803845
Index Number: SF275
CLC: TS252
Contents: Whey protein production and utilization: a brief history /
Whey protein fractionation /
Separation of (beta)-lactoglobulin from whey: its physico-chemical properties and potential uses /
Whey protein-stabilized emulsions /
Whey proteins: functionality and foaming under acidic conditions /
Whey protein films and coatings /
Whey texturization for snacks /

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