Whey: Types, Composition and Health Implications


Whey: Types, Composition and Health Implications

Whey Types Composition And Health Implications

By Rafael Mauro Benitez and Gustavo M. Ortero

Whey: Types, Composition and Health Implications PDF. Whey, the serum or liquid part of milk remaining after separation of the curd, results from the coagulation of milk by acid or proteolytic enzymes. Whey proteins have a relevant nutritional value, and several commercial uses have been developed by the dairy industry. In this book, the authors present topical research in the study of the types, composition and health implications of whey. Included in this compilation are the immune-modulating effects of whey proteins and peptides; the behaviour of whey proteins as fat replacers in low-fat food products; up-stream processing methods, general principles and fermentation strategies for microbial productions using whey as a substrate; and the effects of whey protein intake on glucose homeostasis.


Table of Contents

Preface vii

Chapter 1 Cheese Whey as a Source of Active Peptides: Production, Analysis, Purification and Animal and Human Trials

Chapter 2 Whey – Attractive Substrate for Microbial Production of Substances and Materials for Medical Applications

Chapter 3 Whey Proteins as Functional Food Affecting Glycemic Control: Molecular Determinants

Chapter 4 Controlling the Microbiology of Whey and Whey Products

Chapter 5 Immune-Modulating Effects of Whey Proteins and Peptides

Chapter 6 Bioactive Peptides with Health Benefit and Their Differential Content in Whey of Different Origin

Chapter 7 Effects of Structural Changes in β-Lactoglobulin on Its Allergenicity

Chapter 8 Behaviour of Whey Proteins as Fat Replacers in Low-fat Food Products

Chapter 9 An Overview of the Biological Activities of Whey Proteins and Peptides


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