Whey Processing, Functionality and Health Benefits

Whey Processing, Functionality and Health Benefits providesa review of the current state of the science related to novelprocesses, functionality, and health benefit implications anddocuments the biological role of whey protein in selected areasthat include muscle metabolism after exercise, muscle and bodycomposition in the elderly, weight management, food intakeregulation, and maintenance of bone mass. The topics addressed andthe subject experts represent the best science knowledge base inthese areas. In some of these areas, the state of the art andscience are compelling, and emerging data are confirming andsolidifying the human knowledge base. Collating the understandingand knowledge of the metabolic roles of whey protein and developingthe clinical datasets that demonstrate efficacy for improving humanhealth will speed up new product innovations and sustainableopportunities for the food industry as evidenced by the processingand functionality research conducted so far.Topics covered in this volume include:* * Whey utilization history and progress in processtechnology* Fractionation and separation with health implications* Whey emulsions and stability in acidic environments* Current applications in films, coatings, and gels* Texturized whey in snacks, meat analogs and candies* Nanoparticles in hydrogels for delivery of bioactivecomponents* Whey protein role in human healthHealth and wellness, processing and functionality are clearlyareas of continuing research and offer growth opportunity for thefood industry. The benefits from such concentrated body ofknowledge will be new ingredients and innovative products thatimprove overall wellbeing. Whey Processing, Functionality andHealth Benefits provides food scientists and manufacturersinsight into the health implications of whey protein science.Ultimately, the consumer will benefit from better formulated,healthier products.