TAILIEUCHUNG - Whey Products as Functional Foods

In the early 1980’s, the Japanese were the first to recognize dairy components as having significant contributions to “physiologically functional foods.” Since then there has been an increasing number of investigations that have supported this evidence for the health benefits of most dairy foods and dairy components is based primarily on in vitro and in vivo animal studies. Human clinical studies are still needed in many areas. | WHEY PRODUCTS AS FUNCTIONAL FOODS W. James Harper Department of Food Science & Technology The Ohio State University Functional Foods Functional foods have been defined as “any food or food ingredient that may provide a health benefit beyond the traditional nutrients that it contains.” Functional Dairy Foods In the early 1980’s, the Japanese were the first to recognize dairy components as having significant contributions to “physiologically functional foods.” Since then there has been an increasing number of investigations that have supported this view. Functional Dairy Foods Current evidence for the health benefits of most dairy foods and dairy components is based primarily on in vitro and in vivo animal studies Human clinical studies are still needed in many areas Significant Functions Anti-microbial – including control of gut microflora Anti-viral Binding of E coli and cholera enterotoxins Anti-cancer Immunomodulation Anti-oxidative Opioid effects Retard osteoporosis Cardiovascular Functions Anti-inflammatory Anti-hypertensive Anti-thrombic Cholesterol reduction Whey Products and Whey Components with Bioactive Functions WHEY PRODUCTS WITH POTENTIAL HEALTH BENEFITS Whey Protein Concentrates 34 to 85% protein Whey Protein Isolates Ion exchange and membrane processed Whey Protein Fractions Lactoferrin, Lactoperoxidase Whey Protein Hydrolysates Bioactive peptide concentrates Whey Salts From Permeate Enriched in calcium salts Almost All Milk Components May Contribute Potential Health Benefits - Including Proteins Peptides Lipids Minor Carbohydrates Minerals Vitamins AND Almost all bioactive milk components are found in whey Whey Composition Component Sweet whey Acid whey Total solids Protein ` Lipids Lactose Ash Lactic acid Sweet Whey Proteins Beta lactoglobulin 55% Alpha lactalbumin 15% Immunoglobulins 15% BSA 5% Lactoferrin <1% Lactoperoxidase <1% Casein macro peptide 10% Whey Lipids About 50% of .

• Ẩm thực
• Functional Food
• Significant Function
• HEALTH BENEFITS
• Bioactive Function
• Breast Cancer
• Sphingolipids
• Mekong Delta market
• Trade promotion
• Naturenz functional food
• DHG Pharmaceutical Joint Stock Company
• Food additives
• Quality improvement
• Nutritional properties of noodles
• Food additives on functional
• Role of food additives
• Natural coloring pigment
• Dairy and food products
• Food products
• Functional ingredient in dairy
• Application of beetroot
• Beetroot as natural coloring pigment
• Shelf life
• Frozen meat
• Standard vitamin B1
• Dried shrimp
• Food chemistry
• Marketing Plan 2010 Functional Food Company
• Marketing Objectives
• Marketing Strategies
• Target Marketing
• Marketing Mix
• Marketing Implementation
• engineering
• technology
• food technology
• food
• Functional foods
• electronics
• important elements
• reasonable levels
• Bioinformatic Analysis
• Prediction
• Experimental Detection
• Functional Motifs
• Lactic acid bacteria
• Traditional fermented foods
• Novel traditional fermented product luske
• Probiotic attributes
• Food grade lactic acid bacteria isolated
• Hygienic and safe food
• Functional agencies
• Factors influencing buying behavior
• Safe food consumer behavior
• Physical contamination
• Summary of PhD thesis
• Business Administration
• Risk awareness
• Intent to buy functional foods
• Vietnamese consumers
• Summary of the Doctoral Dissertation
• Aquatic Products Processing
• Foods to prevent blood clotting
• Raw materials for the production of functional foods
• Biotechnology and food sciences
• Quercetin functional parameters
• Dihydroquercetin on functional parameters
• Rat liver mitochondria
• Antioxidant activity
• food industry
• research programmes
• Develop programmes
• commercial terms
• small and medium sized enterprises
• Thực phẩm chức năng
• vị thuốc
• tài nguyên thiên nhiên công nghệ sinh học
• thực phẩm thuốc
• food suplement
• Vietnam Journal of Science and Technology
• Marine alginate oligosaccharides
• Current use and future perspectives
• Food industry and pharmaceutical applications
• The functional and biological mechanisms
• Nutritional factors
• Reduce the risk of obesity
• Natural food components
• Emerging scientific data
• Tạp chí Khoa học và Công nghệ
• Perceived value
• Social networking online purchase
• Word of mouth
• Horsegram (Macrotyloma uniflorum (Lam) Verdc )
• Food legumes
• Functional characteristics
• Physical properties
• Swelling index
• Functional properties of rice protein isolate
• Subcritical water
• Novel alternative technique to modify
• Subcritical water extraction
• Pearl millet
• Pennisetum glaucum
• Pennisetin extraction
• RP HPLC
• Functional properties
• Street foods
• Calorific value
• True protein
• Peroxide value organoleptic evaluation
• Antioxidant level of Indian street food
• Volatile Constituents
• Herbal Medicines
• Gas Chromatography
• Designing Novel Functional
• Chromatography
• Chemical Composition