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TitleWhey and Whey Powders: Production and Uses
Author(s)Ramos, Óscar L.
Pereira, Ricardo Nuno Correia
Rodrigues, Rui Miguel Martins
Teixeira, J. A.
Vicente, A. A.
Malcata, F. X.
KeywordsBioactive packaging
Bioactive protein
Biological activity
Cheese whey
Environmental issues
Functional food
Functional properties
Health benefits
Nutritional value
Physicochemical properties
Processing technologies
Whey proteins
Issue date14-Sep-2015
CitationRamos, 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
Abstract(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.
TypeBook part
Publisher version
AccessRestricted access (UMinho)
Appears in Collections:CEB - Livros e Capítulos de Livros / Books and Book Chapters

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