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https://hdl.handle.net/1822/47405
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Campo DC | Valor | Idioma |
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dc.contributor.author | Ramos, Óscar L. | por |
dc.contributor.author | Pereira, Ricardo Nuno Correia | por |
dc.contributor.author | Rodrigues, Rui Miguel Martins | por |
dc.contributor.author | Teixeira, J. A. | por |
dc.contributor.author | Vicente, A. A. | por |
dc.contributor.author | Malcata, F. X. | por |
dc.date.accessioned | 2017-11-15T12:23:36Z | - |
dc.date.issued | 2015-09-14 | - |
dc.identifier.citation | 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 | por |
dc.identifier.isbn | 978-0-12-384953-3 | por |
dc.identifier.uri | https://hdl.handle.net/1822/47405 | - |
dc.description.abstract | 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. | por |
dc.description.sponsorship | FRH/BPD/80766/2011 and SFRH/BPD/81887/2011, respectively) from Fundação para a Ciência e Tecnologia (FCT, Portugal). FCT Strategic Project PEst-OE/EQB/LA0023/2013 and Project ‘BioEnv – Bio- technology and Bioengineering for a sustainable world,’ REF. NORTE-07-0124-FEDER-000048, cofunded by Programa Operacional Regional do Norte (ON.2 – O Novo Norte), QREN, FEDER | por |
dc.language.iso | eng | por |
dc.publisher | Elsevier 1 | por |
dc.relation | info:eu-repo/grantAgreement/FCT/SFRH/SFRH%2FBPD%2F80766%2F2011/PT | por |
dc.relation | info:eu-repo/grantAgreement/FCT/SFRH/SFRH%2FBPD%2F81887%2F2011/PT | por |
dc.relation | info:eu-repo/grantAgreement/FCT/3599-PPCDT/132966/PT | por |
dc.rights | restrictedAccess | por |
dc.subject | Bioactive packaging | por |
dc.subject | Bioactive protein | por |
dc.subject | Biological activity | por |
dc.subject | Cheese whey | por |
dc.subject | Environmental issues | por |
dc.subject | Functional food | por |
dc.subject | Functional properties | por |
dc.subject | Health benefits | por |
dc.subject | Nutritional value | por |
dc.subject | Peptides | por |
dc.subject | Physicochemical properties | por |
dc.subject | Processing technologies | por |
dc.subject | Whey proteins | por |
dc.title | Whey and Whey Powders: Production and Uses | por |
dc.type | bookPart | por |
dc.relation.publisherversion | http://www.sciencedirect.com/science/article/pii/B9780123849472007479 | por |
dc.comments | CEB47087 | por |
oaire.citationStartPage | 498 | por |
oaire.citationEndPage | 505 | por |
dc.date.updated | 2017-11-02T15:22:36Z | - |
dc.identifier.doi | 10.1016/B978-0-12-384947-2.00747-9 | por |
dc.subject.fos | Ciências Agrárias::Biotecnologia Agrária e Alimentar | por |
dc.description.publicationversion | info:eu-repo/semantics/publishedVersion | por |
sdum.bookTitle | Encyclopedia of Food and Health | por |
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