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:	Hannu Korhonen, Anne Pihlanto-Leppälä, Pirjo Rantamäki, Tuomo Tupasela
Format:	Article
Language:	English
Published:	Scientific Agricultural Society of Finland 1998-01-01
Series:	Agricultural and Food Science
Online Access:	https://journal.fi/afs/article/view/72864

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spelling	doaj-4e5ca6169f854332825d58d424875b8c2020-11-24T23:22:55ZengScientific Agricultural Society of FinlandAgricultural and Food Science1459-60671795-18951998-01-0172The functional and biological properties of whey proteins: prospects for the development of functional foodsHannu Korhonen0Anne Pihlanto-Leppälä1Pirjo Rantamäki2Tuomo Tupasela3Agricultural Research Centre of Finland, Food Research, FIN-31600 Jokioinen, FinlandAgricultural Research Centre of Finland, Food Research, FIN-31600 Jokioinen, FinlandAgricultural Research Centre of Finland, Food Research, FIN-31600 Jokioinen, FinlandAgricultural Research Centre of Finland, Food Research, FIN-31600 Jokioinen, FinlandAdvances 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/72864
collection	DOAJ
language	English
format	Article
sources	DOAJ
author	Hannu Korhonen Anne Pihlanto-Leppälä Pirjo Rantamäki Tuomo Tupasela
spellingShingle	Hannu Korhonen Anne Pihlanto-Leppälä Pirjo Rantamäki Tuomo Tupasela The functional and biological properties of whey proteins: prospects for the development of functional foods Agricultural and Food Science
author_facet	Hannu Korhonen Anne Pihlanto-Leppälä Pirjo Rantamäki Tuomo Tupasela
author_sort	Hannu 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	1998-01-01
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/72864
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The functional and biological properties of whey proteins: prospects for the development of functional foods

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