Onwulata Ch. I., Huth P.J. (Eds.) Whey Processing, Functionality and Health Benefits

John Wiley & Sons, Inc., 2008. — 404 p. — ISBN: 978-0-813-80903-8.The knowledge presented in this book documents the wide range of potential uses forwhey proteins not only as ingredients in food formulations but also as functional components providing additional metabolic and physiological benefits beyond merely supplying essential amino acids. Health and wellness, processing and functionality, are clearly areas of continuing research and offer growth opportunity for the food industry. The benefits from this continuously growing body of knowledge will be new ingredients and innovative products that will improve the overall well-being of consumers. Topics covered in this volume will provide food scientists and manufacturers with new insight into and appreciation of the health-promoting implications of whey protein science. The topics identified below and contributed by their respective subject matter experts represent the best science knowledge base in these areas. The state of the art and science are compelling, and an emerging database is confirming and solidifying the human knowledge base.
The compilation of knowledge on the functional and metabolic roles ofwhey proteins and their demonstrated biochemical efficacy in improving human health enhances the vision of the Institute of Food Technologists Book Communications Committee that supported the publication of Whey Processing: Functionality and Health Benefits. By presenting the latest information on the processing and functionality research conducted on whey proteins up to the present, this volume will accelerate new product innovation and create opportunities for the food industry.