Chapter 10. Functional Foods Containing Whey Proteins

  1. Charles I. Onwulata Ph.D.2 and
  2. Peter J. Huth3
  1. B. Faryabi1,
  2. S. Mohr1,
  3. Charles I. Onwulata Ph.D.2 and
  4. Steven J. Mulvaney1

Published Online: 16 APR 2009

DOI: 10.1002/9780813803845.ch10

Whey Processing, Functionality and Health Benefits

Whey Processing, Functionality and Health Benefits

How to Cite

Faryabi, B., Mohr, S., Onwulata, C. I. and Mulvaney, S. J. (2008) Functional Foods Containing Whey Proteins, in Whey Processing, Functionality and Health Benefits (eds C. I. Onwulata and P. J. Huth), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780813803845.ch10

Editor Information

  1. 2

    Dairy Processing and Products Research Unit, USDA-ARS-ERRC, 600 E. Mermaid Lane, Wyndmoor, PA 19038, USA

  2. 3

    Nutrition Research and Scientific Affairs, PJH Nutritional Sciences, Chicago, IL, USA

Author Information

  1. 1

    Cornell University, 105 Stocking Hall, Ithaca, NY 14853, USA

  2. 2

    Dairy Processing and Products Research Unit, USDA-ARS-ERRC, 600 E. Mermaid Lane, Wyndmoor, PA 19038, USA

Publication History

  1. Published Online: 16 APR 2009
  2. Published Print: 27 JUN 2008

Book Series:

  1. IFT Press

ISBN Information

Print ISBN: 9780813809038

Online ISBN: 9780813803845

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Keywords:

  • cranberry-based functional jelly products;
  • fruit-based jelled confections;
  • texturized whey protein cranberry jelly;
  • pectin cranberry jellies;
  • cranberry infusion syrup;
  • functional food;
  • natural infusion fruit syrups

Summary

This chapter contains sections titled:

  • Overview

  • Introduction

  • Material and Methods

  • Results and Discussion

  • Conclusions

  • References