Whey: Types, Composition and Health Implications

Whey: Types, Composition and Health Implications

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Overview

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 behavior 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.

Product Details

ISBN-13: 9781619428621
Publisher: Nova Science Publishers, Incorporated
Publication date: 08/01/2012
Series: Food Science and Technology Agriculture Issues and Policies Series
Pages: 234
Product dimensions: 7.20(w) x 10.30(h) x 0.90(d)

Table of Contents

Preface vii

Chapter 1 Cheese Whey as a Source of Active Peptides: Production, Analysis, Purification and Animal and Human Trials F. A. Riera Rodríguez A. Fernández Martínez C. Muro Urista 1

Chapter 2 Whey - Attractive Substrate for Microbial Production of Substances and Materials for Medical Applications Stanislav Obruca Ivana Marova Milan Certik 53

Chapter 3 Whey Proteins as Functional Food Affecting Glycemic Control: Molecular Determinants Giovanni Tulipano Lara Faggi Anna Maria Caroli Daniela Cocchi 93

Chapter 4 Controlling the Microbiology of Whey and Whey Products Steve Flint Xuemei Tang Rod Bennett John Brooks 115

Chapter 5 Immune-Modulating Effects of Whey Proteins and Peptides Kentaro Nakamura Taketo Yamaji 137

Chapter 6 Bioactive Peptides with Health Benefit and Their Differential Content in Whey of Different Origin Palmiro Poltronieri Maria Stella Cappello Oscar Fernando D'Urso 153

Chapter 7 Effects of Structural Changes in β-Lactoglobulin on Its Allergenicity Néstor J. Delorenzi Andrea Moro Pablo A. Busti Germán D. Báez Griselda A. Ballerini 169

Chapter 8 Behaviour of Whey Proteins as Fat Replacers in Low-fat Food Products Bárbara E. Meza Roxana A. Verdini Amelia C. Rubiolo 183

Chapter 9 An Overview of the Biological Activities of Whey Proteins and Peptides Lubna Ahmed N. N. Misra 197

Index 211

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