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https://hdl.handle.net/1822/47405
Título: | Whey and Whey Powders: Production and Uses |
Autor(es): | Ramos, Óscar L. Pereira, Ricardo Nuno Correia Rodrigues, Rui Miguel Martins Teixeira, J. A. Vicente, A. A. Malcata, F. X. |
Palavras-chave: | Bioactive packaging Bioactive protein Biological activity Cheese whey Environmental issues Functional food Functional properties Health benefits Nutritional value Peptides Physicochemical properties Processing technologies Whey proteins |
Data: | 14-Set-2015 |
Editora: | Elsevier 1 |
Citação: | Ramos, Óscar L.; Pereira, Ricardo N.; Rodrigues, Rui M.; Teixeira, José A.; Vicente, António A.; Malcata, F. X., Whey and Whey Powders: Production and Uses. In Benjamin Caballero, Paul M. Finglas and Fidel Toldrá, The Encyclopedia of Food and Health, Elsevier, 2015. ISBN: 978-0-12-384953-3, 498-505 |
Resumo(s): | Whey, a by-product of the dairy industry, contains many valuable constituents especially soluble proteins, e.g. -lactoglobulin, -lactalbumin, immunoglobulin, bovine serum albumin, lactoferrin and lactoperoxidase. They are widely accepted as food ingredients in several food formulations (e.g. confectionery, bakery, health and sport supplements), normally in dry form. Whey products possess relevant nutritional (e.g. high content of essential amino acids), functional (e.g. gelation, foaming and emulsifying agent) and biological (e.g. antimicrobial, anticarcinogenic and immunomodulatory activities) properties upon health. Advances in processing technologies of whey protein powders, their major functional and biological properties, and the most promising applications will be briefly reviewed. |
Tipo: | Capítulo de livro |
URI: | https://hdl.handle.net/1822/47405 |
ISBN: | 978-0-12-384953-3 |
DOI: | 10.1016/B978-0-12-384947-2.00747-9 |
Versão da editora: | http://www.sciencedirect.com/science/article/pii/B9780123849472007479 |
Acesso: | Acesso restrito UMinho |
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document_47087_1.pdf Acesso restrito! | 348,18 kB | Adobe PDF | Ver/Abrir |