Whey : Composition, Processing, Applications, Health Benefits and Waste Utilization

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Whey : Composition, Processing, Applications, Health Benefits and Waste Utilization

Mehta, Bhavbhuti M. (EDT)/ El-Bakry, Mamdouh (EDT)

ウェブストア価格 ¥43,648（本体¥39,680）
Academic Press Inc（2026/08発売）
外貨定価 US$ 200.00
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ポイント 1,980pt

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製本 Paperback:紙装版/ペーパーバック版／ページ数 485 p.
言語 ENG
商品コード 9780443276484

Full Description

Whey is a highly nutritive dairy component as well as a major focus of research, both as a functional dairy ingredient as well as a dairy by-product. Whey: Composition, Processing, Applications, Health Benefits and Waste Utilization covers this key concept in dairy science, beginning with the basics of its chemistry and composition and moving into more advanced aspects and applications. The nutritive, bioactive, and functional properties of whey will be covered, as well as its uses in the texture and stability of dairy foods. Finally, whey will be covered as a by-product of foods such as cheese and yogurt where it is overproduced, as well as methods for responsible conversion into valuable products to minimize environmental impact. Written with a student and early-career audience in mind, this work offers a one-stop-shop to all aspects of a key dairy component with exciting potential for future research. This book will particularly benefit graduate and post graduate students, as well as post docs and early career researchers in dairy science, food science, and nutrition. Experienced scientists will also find this book useful as a starting point for new research projects.

Part 1: Whey: composition, its components and processing
1. Introduction: Overview of milk composition
2. Whey Production Status and Types
3. Whey Chemistry
4. Whey of different species & nutritional aspects
5. Manufacturing of whey products
6. Properties and microstructure of whey protein products
7. Interaction of whey proteins during processing
8. Whey lactose, its derivatives and microstructure
9. Demineralization of whey
10. Authentication of whey and whey proteins: Adulteration and its Analytical methods

Part 2: Food applications
11. Cheeses and ice cream
12. Bakery and Confectionary products
13. Infant formula
14. Beverages
15. Food supplements & Sports nutrition
16. Edible films & Coatings

Part 3: Functional Properties and Health Effects
17. Functional Properties of whey in Food Formulation
18. Whey Protein Foams: Preparation, Types and Rheology
19. Digestion of whey and its products
20. Nutritional Applications of Whey
21. Whey: Source of Bioactive Peptides
22. Lactose intolerance

Part 4: Utilization of Whey as a Dairy Waste
23. Whey as a dairy waste, its treatments in effluent plant and its disposal methods in environment
24. Whey as a dairy waste and its utilization in non-food industry
25. Whey: A Potential Source of microorganisms and Production of Value-Added Products
26. Whey: Production of bioplastics and Bioenergy
27. Exopolysaccharides and Pigments from Whey

Part 5: Future/ Recent trends
28. Membrane Technology and whey
29. Novel whey-based products