Whey

Nyhet

Composition, Processing, Applications, Health Benefits and Waste Utilization

Häftad, Engelska, 2026

2 499 kr

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Whey is a highly nutritive dairy component as well as a major focus of research, both as a functional dairy ingredient as well as a dairy by-product. Whey: Composition, Processing, Applications, Health Benefits and Waste Utilization covers this key concept in dairy science, beginning with the basics of its chemistry and composition and moving into more advanced aspects and applications. The nutritive, bioactive, and functional properties of whey will be covered, as well as its uses in the texture and stability of dairy foods. Finally, whey will be covered as a by-product of foods such as cheese and yogurt where it is overproduced, as well as methods for responsible conversion into valuable products to minimize environmental impact. Written with a student and early-career audience in mind, this work offers a one-stop-shop to all aspects of a key dairy component with exciting potential for future research. This book will particularly benefit graduate and post graduate students, as well as post docs and early career researchers in dairy science, food science, and nutrition. Experienced scientists will also find this book useful as a starting point for new research projects.

Offers a complete, one-stop reference for whey, a crucial concept in dairy science and research
Covers the composition, nutritional information, applications, and by-products of whey production
Includes interdisciplinary contributions from a global team of experts in food sciences, chemistry, pharmaceutical sciences, and related fields

Produktinformation

Utgivningsdatum2026-08-01
Mått191 x 235 x undefined mm
Vikt450 g
FormatHäftad
SpråkEngelska
Antal sidor485
FörlagElsevier Science
ISBN9780443276484

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Tillverkningsteknik inom Naturvetenskap och teknik

Dr. Bhavbhuti M. Mehta is an Associate Professor and Head in the Dairy Chemistry Department, Sheth M.C. College of Dairy Science at Kamdhenu University, Anand, Gujarat, India. He teaches various subjects on dairy and food chemistry at the undergraduate and postgraduate level. His major specialty is on various physico-chemical changes (process-induced changes) taking place during processing of milk and milk products and to food chemistry in general. His research interests also include Lipid oxidation and its prevention, methods to measures various oxidative deterioration, functional food ingredients and nutraceuticals, the role of various constituents in dairy and food products, chemistry and technology of milk and dairy products and camel milk. He is an associate editor of the International Journal of Dairy Technology.Dr. Mamdouh El-Bakry has worked more than 10 years in the food industry, and 15 years in food research, as well as, currently, as an Editor/ Potential Reviewer of high impact journals. He graduated with a B.Sc. (Very good with Honour) in Dairy Science and Technology in 1999, followed by two M.Sc. degrees in 2004 and 2007 and a Ph.D. in processed cheese from UCD (University College Dublin)-Ireland in 2011. He spent several years in postdoctoral research in Teagasc Food Research Centre in Ireland and the Autonomous University of Barcelona in Spain. The research interests were and are on Food Sciences and in particular Dairy Products, Dairy Technology, Chemistry, Microstructure, Enzyme Technology and Microbiology. He is an experienced lecturer and researcher as he was appointed as university teacher since the graduation and has successfully managed various research projects. He has a lot of publications, in the form of research/review papers, chapters and conference contributions in dairy science. He has been awarded several awards, such as the best paper in dairy phospholipids from the American Oil Chemist Society (AOCS) and best presentation in international conferences as well as several scholarships. He is a potential reviewer/referee in several peer reviewed food science journals and a member of the editorial board in several journals, such as LWT-Food Science and Technology, Journal of Food Research and International Journal of Dairy Science. Recently, he, as an editor-in-chief, has edited 3 books ‘Microstructure of Dairy Products’ (Wiley, 2018), Processed Cheese (Elsevier, 2022), and Casein (Elsevier, 2024).

Part 1: Whey: composition, its components and processing1. Introduction: Overview of milk composition2. Whey Production Status and Types3. Whey Chemistry4. Whey of different species & nutritional aspects5. Manufacturing of whey products6. Properties and microstructure of whey protein products7. Interaction of whey proteins during processing8. Whey lactose, its derivatives and microstructure9. Demineralization of whey10. Authentication of whey and whey proteins: Adulteration and its Analytical methodsPart 2: Food applications11. Cheeses and ice cream12. Bakery and Confectionary products13. Infant formula14. Beverages15. Food supplements & Sports nutrition16. Edible films & CoatingsPart 3: Functional Properties and Health Effects17. Functional Properties of whey in Food Formulation18. Whey Protein Foams: Preparation, Types and Rheology19. Digestion of whey and its products20. Nutritional Applications of Whey21. Whey: Source of Bioactive Peptides22. Lactose intolerancePart 4: Utilization of Whey as a Dairy Waste23. Whey as a dairy waste, its treatments in effluent plant and its disposal methods in environment24. Whey as a dairy waste and its utilization in non-food industry25. Whey: A Potential Source of microorganisms and Production of Value-Added Products26. Whey: Production of bioplastics and Bioenergy27. Exopolysaccharides and Pigments from WheyPart 5: Future/ Recent trends28. Membrane Technology and whey29. Novel whey-based products