03737nam 2200685 a 450 991014595840332120170815155130.01-282-03145-797866120314580-8138-0384-51-61583-202-50-8138-0387-X(CKB)1000000000719467(EBL)427611(OCoLC)476269412(SSID)ssj0000271220(PQKBManifestationID)11217872(PQKBTitleCode)TC0000271220(PQKBWorkID)10294891(PQKB)10794235(MiAaPQ)EBC427611(EXLCZ)99100000000071946720080219d2008 uy 0engur|n|---|||||txtccrWhey processing, functionality and health benefits[electronic resource] /editors, Charles I. Onwulata, Peter J. Huth1st ed.Ames, Iowa Wiley-Blackwell20081 online resource (417 p.)IFT Press seriesDescription based upon print version of record.0-8138-0903-7 Includes bibliographical references and index.Whey protein production and utilization: a brief history /Michael H. Tunick --Whey protein fractionation /Laetitia M. Bonnaillie, Peggy M. Tomasula --Separation of (beta)-lactoglobulin from whey: its physico-chemical properties and potential uses /Raj Mehra, Brendan T. O'Kennedy --Whey protein-stabilized emulsions /David Julian McClements --Whey proteins: functionality and foaming under acidic conditions /Stephanie T. Sullivan, Saad A. Khan, Ahmed S. Eissa --Whey protein films and coatings /Kirsten Dangaran, John M. Krochta --Whey texturization for snacks /Lester O. Pordesimo, Charles I. Onwulata --Whey protein-based meat analogs /Marie K. Walsh, Charles E. Carpenter --Whey inclusions /K. J. Burrington --Functional foods containing whey proteins /B. Faryabi ... [et al.] --Whey protein hydrogels and nanoparticles for encapsulation and controlled delivery of bioactive compounds /Sundaram Gunasekaran --Whey proteins and peptides in human health /P. E. Morris, R. J. FitzGerald --Current and emerging role of whey protein on muscle accretion /Peter J. Huth ... [et al.] --Milk whey processes: current and future trends /Charles I. Onwulata.Whey Processing, Functionality and Health Benefits provides a review of the current state of the science related to novel processes, functionality, and health benefit implications and documents the biological role of whey protein in selected areas that include muscle metabolism after exercise, muscle and body composition in the elderly, weight management, food intake regulation, and maintenance of bone mass. The topics addressed and the subject experts represent the best science knowledge base in these areas. In some of these areas, the state of the art and science are compelling, and eIFT Press series.WheyWhey productsWheyHealth aspectsDairy processingElectronic books.Whey.Whey products.WheyHealth aspects.Dairy processing.641.3641.3/73641.373Onwulata Charles896402Huth Peter(Peter J.)896403MiAaPQMiAaPQMiAaPQBOOK9910145958403321Whey processing, functionality and health benefits2002590UNINA01795nam0 2200421 i 450 UBO166625020231121125857.08815086315IT2003-4146 20021127d2002 ||||0itac50 baitaitz01i xxxe z01n˜Gli œintellettuali nell'Ottocentosaggio di storia comparata europeaChristophe Charleedizione italiana a cura di Roberto PerticiBolognaIl mulino\2002!373 p.22 cmSaggi557Trad. di Aldo Pasquali.001CFI00000152001 Saggi557˜Les œintellectuels en Europe au 19. siècle.LO10610832BVEV00197648882EuropaVita intellettualeSec. 19.FIRRMLC404626IIntellettualiSec. 19.FIRRMLC191856I305.55221940.280863121Charle, ChristopheBVEV001976070173220Pertici, RobertoCFIV044155ITIT-0120021127IT-RM028 IT-RM0289 IT-RM0460 IT-FR0017 Biblioteca Universitaria AlessandrinaRM028 Biblioteca Statale A. BaldiniRM0289 Biblioteca Dell' Archivio Centrale Dello StatoRM0460 Biblioteca umanistica Giorgio ApreaFR0017 UBO1666250Biblioteca umanistica Giorgio Aprea 52CIS 10/235 52VM 0000335615 VM barcode:00047629. - Inventario:24738 FLSVMA 2003053020121204 01 04 27 52Intellectuels en Europe au 19. siècle48882UNICAS