Molecular basis of whey protein functionality
Whey proteins constitute 18-20% of total milk protein content. Their nutritive value, accompanied by diverse physico-chemical and functional properties, make whey proteins widely applicable in food industry. Highly risen demands of consumers for tastier, healthier, suitable and more natural food pro...
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| Format: | Article |
| Language: | English |
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Croatian Dairy Union
2008-05-01
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| Series: | Mljekarstvo |
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| Online Access: | http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=36344 |
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| _version_ | 1849695490177761280 |
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| author | Zoran Herceg Anet Režek Suzana Rimac Brnčić |
| author_facet | Zoran Herceg Anet Režek Suzana Rimac Brnčić |
| author_sort | Zoran Herceg |
| collection | DOAJ |
| description | Whey proteins constitute 18-20% of total milk protein content. Their nutritive value, accompanied by diverse physico-chemical and functional properties, make whey proteins widely applicable in food industry. Highly risen demands of consumers for tastier, healthier, suitable and more natural food products have given dairy industry the opportunity for development and enrichment of food products with whey protein supplements in order to increase their functional and nutritive properties. Development of these supplements mainly depended on recognition of the importance in understanding molecular basis of whey protein functionality from food scientists. Thereby, the aim of this paper is to expose the basis of whey protein functionality at one place, as the important supplement for food products. |
| format | Article |
| id | doaj-art-9d148dee587d4ce9961357e0dc60d8e9 |
| institution | DOAJ |
| issn | 0026-704X 1846-4025 |
| language | English |
| publishDate | 2008-05-01 |
| publisher | Croatian Dairy Union |
| record_format | Article |
| series | Mljekarstvo |
| spelling | doaj-art-9d148dee587d4ce9961357e0dc60d8e92025-08-20T03:19:46ZengCroatian Dairy UnionMljekarstvo0026-704X1846-40252008-05-01582181193Molecular basis of whey protein functionalityZoran HercegAnet RežekSuzana Rimac BrnčićWhey proteins constitute 18-20% of total milk protein content. Their nutritive value, accompanied by diverse physico-chemical and functional properties, make whey proteins widely applicable in food industry. Highly risen demands of consumers for tastier, healthier, suitable and more natural food products have given dairy industry the opportunity for development and enrichment of food products with whey protein supplements in order to increase their functional and nutritive properties. Development of these supplements mainly depended on recognition of the importance in understanding molecular basis of whey protein functionality from food scientists. Thereby, the aim of this paper is to expose the basis of whey protein functionality at one place, as the important supplement for food products.http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=36344whey proteinmolecular basis of protein functionality |
| spellingShingle | Zoran Herceg Anet Režek Suzana Rimac Brnčić Molecular basis of whey protein functionality Mljekarstvo whey protein molecular basis of protein functionality |
| title | Molecular basis of whey protein functionality |
| title_full | Molecular basis of whey protein functionality |
| title_fullStr | Molecular basis of whey protein functionality |
| title_full_unstemmed | Molecular basis of whey protein functionality |
| title_short | Molecular basis of whey protein functionality |
| title_sort | molecular basis of whey protein functionality |
| topic | whey protein molecular basis of protein functionality |
| url | http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=36344 |
| work_keys_str_mv | AT zoranherceg molecularbasisofwheyproteinfunctionality AT anetrezek molecularbasisofwheyproteinfunctionality AT suzanarimacbrncic molecularbasisofwheyproteinfunctionality |