BOOKS

Food Technology Magazine | Article

IFT Press Book Examines Whey Processing
One new IFT Press book is now available from Wiley-Blackwell.

• Whey Processing, Functionality and Health Benefits, edited by Charles I. Onwulata and Peter J. Huth (ISBN: 978-0-8138-0903-8. 2008. 416 pp.), reviews the current science related to novel processes, functionality, and health benefit implications. It also examines the biological role of whey protein in muscle metabolism after exercise, muscle and body composition in the elderly, weight managemen…

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