東華大學圖書館 |

Whey proteins = from milk to medicine /

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Whey proteins/ edited by Hilton C. Deeth, Nidhi Bansal.
其他題名:	from milk to medicine /
其他作者:	Deeth, Hilton,
出版者:	London, United Kingdom :Academic Press, : 2018.,
面頁冊數:	1 online resource
內容註:	Intro; Title page; Table of Contents; Copyright; List of Contributors; About the Editors; Hilton Deeth; Nidhi Bansal; Preface; Abbreviations; Chapter 1. Whey Proteins: An Overview; Abstract; 1.1 Introduction; 1.2 Major Whey Proteins; 1.3 Minor Whey Proteins; References; Chapter 2. History of the Development and Application of Whey Protein Products; Abstract; Acknowledgments; 2.1 Introduction; 2.2 Membrane Development-1960s to 1980s; 2.3 Systems and Applications Development; 2.4 Key Developments Since 1990; 2.5 Whey Proteins and Advances in Cheese Making Technology
內容註:	2.6 Current Whey Protein Products and Their Applications2.7 Further Developments; 2.8 Conclusions; References; Further Reading; Chapter 3. Manufacture of Whey Protein Products: Concentrates, Isolate, Whey Protein Fractions and Microparticulated; Abstract; 3.1 Whey Protein Concentrates and Isolate by Ultrafiltration; 3.2 Whey Protein Fractions by Membrane-Based Separations; 3.3 Microparticulated Whey Protein; 3.4 Conclusion; References; Chapter 4. Changes in Whey Protein Powders During Storage; Abstract; 4.1 Introduction; 4.2 Physicochemical Changes During Storage
內容註:	4.3 Measures to Overcome Changes During Storage4.4 Conclusions; References; Chapter 5. Analytical Methods for Measuring or Detecting Whey Proteins; Abstract; 5.1 Introduction; 5.2 Process-Induced Molecular Changes Affecting the Analysis of Whey Proteins; 5.3 Analytical Methods; 5.4 Proteomics Approaches; 5.5 Conclusions and Outlook; References; Chapter 6. Thermal Denaturation, Aggregation, and Methods of Prevention; Abstract; 6.1 Introduction; 6.2 Theoretical Approach of Whey Thermal Denaturation and Aggregation; 6.3 Behavior of Whey Proteins During Thermal Processing
內容註:	6.4 Effects of Commercial Thermal Processing on Whey Protein Functionality6.5 Future Challenges: Prevention of Denaturation/Aggregation of Whey Proteins; 6.6 Conclusions: Future Perspectives; References; Further Reading; Chapter 7. Whey Protein−Carbohydrate Conjugates; Abstract; 7.1 Introduction; 7.2 Maillard Reaction Chemistry; 7.3 Factors Affecting Maillard-Induced Conjugation of Whey Proteins; 7.4 Whey Protein and Carbohydrate Substrates Used in Conjugation; 7.5 Approaches Used to Achieve Conjugation; 7.6 Techno-Functional Properties of Conjugated Whey Proteins
內容註:	7.7 Nutritional Properties of Conjugated Whey Proteins7.8 Conclusions; References; Chapter 8. Novel Processing Technologies: Effects on Whey Protein Structure and Functionality; Abstract; 8.1 Introduction; 8.2 High-Pressure Processing; 8.3 Shear-Based Processing; 8.4 Low-Frequency Power Ultrasound Treatment; 8.5 Pulsed Electric Field Technology; 8.6 Ultraviolet Irradiation; 8.7 Conclusions; References; Chapter 9. Whey Protein Ingredient Applications; Abstract; 9.1 Whey Protein-Fortified Beverages; 9.2 Yogurt; 9.3 Protein Bars; 9.4 Desserts and Ice Creams; 9.5 Cheese; 9.6 Conclusions
標題:	Milk proteins. -
電子資源:	https://www.sciencedirect.com/science/book/9780128121245
ISBN:	9780128121252 (electronic bk.)

Whey proteins = from milk to medicine /
Whey proteinsfrom milk to medicine /[electronic resource] :edited by Hilton C. Deeth, Nidhi Bansal. - London, United Kingdom :Academic Press,2018. - 1 online resource

Includes bibliographic references and index

Intro; Title page; Table of Contents; Copyright; List of Contributors; About the Editors; Hilton Deeth; Nidhi Bansal; Preface; Abbreviations; Chapter 1. Whey Proteins: An Overview; Abstract; 1.1 Introduction; 1.2 Major Whey Proteins; 1.3 Minor Whey Proteins; References; Chapter 2. History of the Development and Application of Whey Protein Products; Abstract; Acknowledgments; 2.1 Introduction; 2.2 Membrane Development-1960s to 1980s; 2.3 Systems and Applications Development; 2.4 Key Developments Since 1990; 2.5 Whey Proteins and Advances in Cheese Making Technology

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.

ISBN: 9780128121252 (electronic bk.)Subjects--Topical Terms:

1639695
Milk proteins.
Index Terms--Genre/Form:

542853
Electronic books.

LC Class. No.: QP552.M54

Dewey Class. No.: 637/.1

Whey proteins = from milk to medicine /
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300 $a 1 online resource
504 $a Includes bibliographic references and index
505 0 $a Intro; Title page; Table of Contents; Copyright; List of Contributors; About the Editors; Hilton Deeth; Nidhi Bansal; Preface; Abbreviations; Chapter 1. Whey Proteins: An Overview; Abstract; 1.1 Introduction; 1.2 Major Whey Proteins; 1.3 Minor Whey Proteins; References; Chapter 2. History of the Development and Application of Whey Protein Products; Abstract; Acknowledgments; 2.1 Introduction; 2.2 Membrane Development-1960s to 1980s; 2.3 Systems and Applications Development; 2.4 Key Developments Since 1990; 2.5 Whey Proteins and Advances in Cheese Making Technology
505 8 $a 2.6 Current Whey Protein Products and Their Applications2.7 Further Developments; 2.8 Conclusions; References; Further Reading; Chapter 3. Manufacture of Whey Protein Products: Concentrates, Isolate, Whey Protein Fractions and Microparticulated; Abstract; 3.1 Whey Protein Concentrates and Isolate by Ultrafiltration; 3.2 Whey Protein Fractions by Membrane-Based Separations; 3.3 Microparticulated Whey Protein; 3.4 Conclusion; References; Chapter 4. Changes in Whey Protein Powders During Storage; Abstract; 4.1 Introduction; 4.2 Physicochemical Changes During Storage
505 8 $a 4.3 Measures to Overcome Changes During Storage4.4 Conclusions; References; Chapter 5. Analytical Methods for Measuring or Detecting Whey Proteins; Abstract; 5.1 Introduction; 5.2 Process-Induced Molecular Changes Affecting the Analysis of Whey Proteins; 5.3 Analytical Methods; 5.4 Proteomics Approaches; 5.5 Conclusions and Outlook; References; Chapter 6. Thermal Denaturation, Aggregation, and Methods of Prevention; Abstract; 6.1 Introduction; 6.2 Theoretical Approach of Whey Thermal Denaturation and Aggregation; 6.3 Behavior of Whey Proteins During Thermal Processing
505 8 $a 6.4 Effects of Commercial Thermal Processing on Whey Protein Functionality6.5 Future Challenges: Prevention of Denaturation/Aggregation of Whey Proteins; 6.6 Conclusions: Future Perspectives; References; Further Reading; Chapter 7. Whey Protein−Carbohydrate Conjugates; Abstract; 7.1 Introduction; 7.2 Maillard Reaction Chemistry; 7.3 Factors Affecting Maillard-Induced Conjugation of Whey Proteins; 7.4 Whey Protein and Carbohydrate Substrates Used in Conjugation; 7.5 Approaches Used to Achieve Conjugation; 7.6 Techno-Functional Properties of Conjugated Whey Proteins
505 8 $a 7.7 Nutritional Properties of Conjugated Whey Proteins7.8 Conclusions; References; Chapter 8. Novel Processing Technologies: Effects on Whey Protein Structure and Functionality; Abstract; 8.1 Introduction; 8.2 High-Pressure Processing; 8.3 Shear-Based Processing; 8.4 Low-Frequency Power Ultrasound Treatment; 8.5 Pulsed Electric Field Technology; 8.6 Ultraviolet Irradiation; 8.7 Conclusions; References; Chapter 9. Whey Protein Ingredient Applications; Abstract; 9.1 Whey Protein-Fortified Beverages; 9.2 Yogurt; 9.3 Protein Bars; 9.4 Desserts and Ice Creams; 9.5 Cheese; 9.6 Conclusions
520 $a 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.
588 0 $a Online resource; title from PDF title page (EBSCO, viewed September 6, 2018)
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