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
1. Whey proteins: an overview 2. A History of the Development and Application of Whey Protein Concentrates 3. Whey protein products: Isolate, concentrates, microparticulated 4. Changes in whey protein powders during storage 5. Analytical methods for measuring or detecting whey proteins 6. Thermal denaturation and aggregation of whey proteins and methods of prevention 7. Interaction of whey proteins with carbohydrates 8. Effects of non-thermal processing technologies on whey proteins: 9. Whey protein ingredient applications 10. Flavour aspects of whey protein ingredients 11. Whey protein films and coatings 12. Whey proteins in infant formula 13. Whey protein in nutrition bars 14. Whey protein products 2: hydrolysates 15. Nutritive Aspects of Whey Proteins 16. Whey proteins in sports and exercise supplements 17. Whey proteins in functional foods
Hilton Deeth retired as Professor of food science at the University of Queensland in 2011. He has supervised over 30 PhD and MPhil students on a range of dairy topics including whey proteins. He is the author of 150 papers and 25 book chapters and has recently co-authored a book on UHT and other high-temperature processing of milk and milk products. He currently provides training and other technical consultancy services to the dairy industry.
Nidhi Bansal has been working at the University of Queensland for the last 8 years in the field of Dairy Science and Technology. Currently, she is advising 13 PhD students. Nine of her students completed their PhDs from 2013-15. In addition to her research publications in the field, Dr. Bansal has also co-edited the book Handbook of Food Powders: Processes and Properties (Woodhead Publishing, Elsevier) and contributed a book chapter on "Functional Milk Proteins: Production and Utilization. Whey-Based Ingredients in Advanced Dairy Chemistry-1B, Proteins: Applied Aspects.