Loading...
Whey Processing, Functionality and Health Benefits
ISBN: 978-0-813-80384-5
March 2009
Wiley-Blackwell
416 pages
Selected type:
O-Book
Topics covered in this volume include:
Health and wellness, processing and functionality are clearly areas of continuing research and offer growth opportunity for the food industry. The benefits from such concentrated body of knowledge will be new ingredients and innovative products that improve overall wellbeing. Whey Processing, Functionality and Health Benefits provides food scientists and manufacturers insight into the health implications of whey protein science. Ultimately, the consumer will benefit from better formulated, healthier products.