Whey: Composition, Processing, Applications, Health Benefits and Waste Utilization
Language: English
Published by Academic Press, 2026
- First Edition
- Softcover
- New
Seller: Kennys Bookshop and Art Galleries Ltd., Galway, GY, IrelandKennys Bookshop and Art Galleries Ltd.
AbeBooks seller since February 27, 2001
Condition: New
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Add to basketItem description from seller
2026. 1st Edition. paperback. . . . . .
Seller Inventory # V9780443276484
- Title
- Whey: Composition, Processing, Applications, Health Benefits and Waste Utilization
- Publisher
- Academic Press
- Publication year
- 2026
- Condition
- New
- Binding
- Soft cover
- Language
- English
- ISBN 10
- 044327648X
- ISBN 13
- 9780443276484
- Edition
- 1st Edition
This book will particularly benefit graduate and post graduate students, as well as post docs and early career researchers in dairy science, food science, and nutrition. Experienced scientists will also find this book useful as a starting point for new research projects.
- Offers a complete, one-stop reference for whey, a crucial concept in dairy science and research
- Covers the composition, nutritional information, applications, and by-products of whey production
- Includes interdisciplinary contributions from a global team of experts in food sciences, chemistry, pharmaceutical sciences, and related fields
"Synopsis" may belong to another edition of this title.
About the Author
Dr. Bhavbhuti M. Mehta is an Associate Professor and Head in the Dairy Chemistry Department, Sheth M.C. College of Dairy Science at Kamdhenu University, Anand, Gujarat, India. He teaches various subjects on dairy and food chemistry at the undergraduate and postgraduate level. His major specialty is on various physico-chemical changes (process-induced changes) taking place during processing of milk and milk products and to food chemistry in general. His research interests also include Lipid oxidation and its prevention, methods to measures various oxidative deterioration, functional food ingredients and nutraceuticals, the role of various constituents in dairy and food products, chemistry and technology of milk and dairy products and camel milk. He is an associate editor of the International Journal of Dairy Technology.
Dr. Mamdouh El-Bakry has worked more than 10 years in the food industry, and 15 years in food research, as well as, currently, as an Editor/ Potential Reviewer of high impact journals. He graduated with a B.Sc. (Very good with Honour) in Dairy Science and Technology in 1999, followed by two M.Sc. degrees in 2004 and 2007 and a Ph.D. in processed cheese from UCD (University College Dublin)-Ireland in 2011. He spent several years in postdoctoral research in Teagasc Food Research Centre in Ireland and the Autonomous University of Barcelona in Spain. The research interests were and are on Food Sciences and in particular Dairy Products, Dairy Technology, Chemistry, Microstructure, Enzyme Technology and Microbiology. He is an experienced lecturer and researcher as he was appointed as university teacher since the graduation and has successfully managed various research projects. He has a lot of publications, in the form of research/review papers, chapters and conference contributions in dairy science. He has been awarded several awards, such as the best paper in dairy phospholipids from the American Oil Chemist Society (AOCS) and best presentation in international conferences as well as several scholarships. He is a potential reviewer/referee in several peer reviewed food science journals and a member of the editorial board in several journals, such as LWT-Food Science and Technology, Journal of Food Research and International Journal of Dairy Science. Recently, he, as an editor-in-chief, has edited 3 books ‘Microstructure of Dairy Products’ (Wiley, 2018), Processed Cheese (Elsevier, 2022), and Casein (Elsevier, 2024).
"About the title" may belong to another edition of this title.
Kennys Bookshop and Art Galleries Ltd.
Galway, GY, Ireland
AbeBooks seller since February 27, 2001
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