Description

Book Synopsis
Whey proteins are now one of the most important products in food processing industries. Profit of whey proteins in food applications include its high amino acid content; low calorie, fat, and sodium content; high emulsification and capacity and compatibility with other ingredients. This book discusses the functional properties of whey proteins along with the production and health benefits of consuming these proteins.

Whey Proteins: Functional Properties, Production

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    A Hardback by Michelle Wyatt

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      Book details

      Publisher Nova Science Publishers Inc
      Published 1 December 2014
      ISBN-13 9781634631167
      978-1634631167
      ISBN-10 1634631161
      Also in:
      Science & Nature Biochemistry

      Description

      Book Synopsis
      Whey proteins are now one of the most important products in food processing industries. Profit of whey proteins in food applications include its high amino acid content; low calorie, fat, and sodium content; high emulsification and capacity and compatibility with other ingredients. This book discusses the functional properties of whey proteins along with the production and health benefits of consuming these proteins.

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