Whey Proteins Book by Nidhi Bansal - Bookswagon
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Whey Proteins

Whey Proteins


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International Edition


About the Book

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.


About the Author: 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.


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Product Details
  • ISBN-13: 9780128121245
  • Publisher: Academic Press
  • Publisher Imprint: Academic Press
  • Height: 235 mm
  • No of Pages: 746
  • Spine Width: 38 mm
  • Weight: 1309 gr
  • ISBN-10: 0128121246
  • Publisher Date: 03 Sep 2018
  • Binding: Paperback
  • Language: English
  • Returnable: N
  • Sub Title: From Milk to Medicine
  • Width: 191 mm


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