The functional and biological properties of whey proteins: prospects for the development of functional foods

The functional and biological properties of whey proteins: prospects for the development of functional foods

Advances in processing technologies and the accumulation of scientific data on the functional and biological properties of whey components have contributed to the growing commercial valuation of cheese whey over the last decade. New membrane separation and chromatographic techniques have made it pos...

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Main Authors: H. J. T. KORHONEN, A. PIHLANTO-LEPPÄLÄ, P. RANTAMÄKI
Format: Article
Language:English
Published: Scientific Agricultural Society of Finland 2008-12-01
Series:Agricultural and Food Science
Online Access:https://journal.fi/afs/article/view/5589
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spelling doaj-2917ded41e43468ab2a1c18ebaeb60962020-11-24T22:01:48ZengScientific Agricultural Society of FinlandAgricultural and Food Science1459-60671795-18952008-12-0172 The functional and biological properties of whey proteins: prospects for the development of functional foodsH. J. T. KORHONENA. PIHLANTO-LEPPÄLÄP. RANTAMÄKIAdvances in processing technologies and the accumulation of scientific data on the functional and biological properties of whey components have contributed to the growing commercial valuation of cheese whey over the last decade. New membrane separation and chromatographic techniques have made it possible to fractionate and enrich various components of whey more efficiently than before. The specific properties of these components can now be examined in greater detail and new applications developed accordingly. The utilisation of cheese whey is evolving into a new industry producing a multitude of purified ingredients for numerous purposes. The most significant areas of R&D related to whey proteins include functional foods, the rheological properties of foodstuffs, and biopharmaceuticals.https://journal.fi/afs/article/view/5589
collection DOAJ
language English
format Article
sources DOAJ
author H. J. T. KORHONEN
A. PIHLANTO-LEPPÄLÄ
P. RANTAMÄKI
spellingShingle H. J. T. KORHONEN
A. PIHLANTO-LEPPÄLÄ
P. RANTAMÄKI
The functional and biological properties of whey proteins: prospects for the development of functional foods
Agricultural and Food Science
author_facet H. J. T. KORHONEN
A. PIHLANTO-LEPPÄLÄ
P. RANTAMÄKI
author_sort H. J. T. KORHONEN
title The functional and biological properties of whey proteins: prospects for the development of functional foods
title_short The functional and biological properties of whey proteins: prospects for the development of functional foods
title_full The functional and biological properties of whey proteins: prospects for the development of functional foods
title_fullStr The functional and biological properties of whey proteins: prospects for the development of functional foods
title_full_unstemmed The functional and biological properties of whey proteins: prospects for the development of functional foods
title_sort functional and biological properties of whey proteins: prospects for the development of functional foods
publisher Scientific Agricultural Society of Finland
series Agricultural and Food Science
issn 1459-6067
1795-1895
publishDate 2008-12-01
description Advances in processing technologies and the accumulation of scientific data on the functional and biological properties of whey components have contributed to the growing commercial valuation of cheese whey over the last decade. New membrane separation and chromatographic techniques have made it possible to fractionate and enrich various components of whey more efficiently than before. The specific properties of these components can now be examined in greater detail and new applications developed accordingly. The utilisation of cheese whey is evolving into a new industry producing a multitude of purified ingredients for numerous purposes. The most significant areas of R&D related to whey proteins include functional foods, the rheological properties of foodstuffs, and biopharmaceuticals.
url https://journal.fi/afs/article/view/5589
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