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Studies on Functional Properties of Whey Protein and Development of High Protein Product

Kavitha, C. (2003) Studies on Functional Properties of Whey Protein and Development of High Protein Product. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: <p align="justify">Recently, the potential use of dairy ingredients in a variety of food products to enhance health has captured the attention of food industry. Whey proteins are recognized as physiologically functional food ingredients. WPCs are the most valuable ingredients and contribute to a great extent in the development of new food products as they are capable of fulfilling the diverse functional properties. In view of its importance as an ingredient to the food industry, various aspects of WPC and WPH such as water absorption capacity, fat absorption capacity, emulsion capacity emulsion activity and stability, foaming capacity were studied.</p>
Uncontrolled Keywords: whey protein concentrate whey protein functional properties
Subjects: 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 29 Protein Chemistry
600 Technology > 08 Food technology > 26 Bakery products
Divisions: Protein Chemistry and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 28 Jun 2005
Last Modified: 28 Dec 2011 09:24
URI: http://ir.cftri.com/id/eprint/109

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