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Produktbild: Whey Proteins

Whey Proteins From Milk to Medicine

227,99 €

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Beschreibung

Produktdetails

Einband

Taschenbuch

Erscheinungsdatum

01.09.2018

Herausgeber

Hilton C. Deeth + weitere

Verlag

Elsevier Science & Technology

Seitenzahl

746

Maße (L/B/H)

23,3/18,9/4 cm

Gewicht

1200 g

Sprache

Englisch

ISBN

978-0-12-812124-5

Beschreibung

Portrait

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.

Produktdetails

Einband

Taschenbuch

Erscheinungsdatum

01.09.2018

Herausgeber

Verlag

Elsevier Science & Technology

Seitenzahl

746

Maße (L/B/H)

23,3/18,9/4 cm

Gewicht

1200 g

Sprache

Englisch

ISBN

978-0-12-812124-5

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  • Produktbild: Whey Proteins

  • 1. Whey proteins: an overviewHilton Deeth and Nidhi Bansal 2. A History of the Development & Application of Whey Protein ConcentratesJulian Price3. Whey protein products: Isolate, concentrates, microparticulatedPhil Kelly4. Changes in whey protein powders during storageEve-Anne Norwood, Romain Jeantet, Pierre Schuck, Cécile le Floch and Thomas Croguennec 5. Analytical methods for measuring or detecting whey proteinsThao Thi Thu Le, Lotte Bach Larsen and Di Zhao 6. Thermal denaturation and aggregation of whey proteins and methods of preventionHeni Budi Wijayanti, Eoin G. Murphy, Sean A. Hogan, & André Brodkorb

    7. Interaction of whey proteins with carbohydratesJames A. O'Mahony8. Effects of non-thermal processing technologies on whey proteins:Thom Huppertz9. Whey protein ingredient applicationsPhil Kelly10. Flavour aspects of whey protein ingredientsMaryAnne Drake11. Whey protein films and coatingsMarkus Schmid and Kerstin Müller 12. Whey proteins in infant formulaMark Fenelon, Rita Hickey, Aoife Buggy, Eoin Murphy and Noel McCarthy 13. Whey protein in nutrition barsPeng Zhou and Naiyan Lu 14. Whey protein products 2: hydrolysatesBimlesh Mann15. Nutritive Aspects of Whey ProteinsVeronique LaGrange and David Clark 16. Whey proteins in sports and exercise supplementsAjmol Ali17. Whey proteins in functional foodsRanjan Sharma