WHEY OF MILK: A VALUABLE PRODUCT
Autor(a) principal: | |
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Data de Publicação: | 2013 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Revista do Instituto de Laticínios Cândido Tostes |
Texto Completo: | https://www.revistadoilct.com.br/rilct/article/view/215 |
Resumo: | Considering the large volume produced daily, the high nutritional value and the environmental pollution due to whey inadequate destination, industries have sought viable alternative to their use. The applications are due to the need for the creation of subsidies to reduce hunger in many parts of the world and by researches showing that the properties of whey proteins are highly favorable to human health, towards to reduce the risk of infectious diseases and also considered chronic and / or degenerative diseases. New studies, as well as the development of new foods fortified with whey proteins, in order to facilitate their consumption by large population groups are needed to verify their real effectiveness. This revision contains updated information about the nutritional components and especially the multifunctional properties of whey proteins, with emphasizing on alternative use of this byproduct by the dairy industry and environmental issues. |
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WHEY OF MILK: A VALUABLE PRODUCTSORO DE LEITE: UM SUBPRODUTO VALIOSOwhey protein; environmental pollution; multifunctional propertiesProteínas do leite; poluição ambiental; propriedades multifuncionais.Considering the large volume produced daily, the high nutritional value and the environmental pollution due to whey inadequate destination, industries have sought viable alternative to their use. The applications are due to the need for the creation of subsidies to reduce hunger in many parts of the world and by researches showing that the properties of whey proteins are highly favorable to human health, towards to reduce the risk of infectious diseases and also considered chronic and / or degenerative diseases. New studies, as well as the development of new foods fortified with whey proteins, in order to facilitate their consumption by large population groups are needed to verify their real effectiveness. This revision contains updated information about the nutritional components and especially the multifunctional properties of whey proteins, with emphasizing on alternative use of this byproduct by the dairy industry and environmental issues.Considerando o grande volume de soro do leite produzido diariamente, o seu alto valor nutricional e a poluição ambiental associada ao destino inadequado deste subproduto, as indústrias têm buscado alternativas viáveis para a sua utilização. As aplicações são decorrentes da necessidade da criação de subsídios para reduzir a fome em várias partes do mundo e das pesquisas que comprovam que as propriedades das proteínas do soro de leite são altamente benéficas à saúde humana, no sentido de diminuir o risco de doenças infecciosas e também aquelas consideradas crônicas e/ou degenerativas. Novos estudos, assim como o desenvolvimento de novos alimentos enriquecidos com as proteínas do soro com o intuito de facilitar seu consumo por grandes grupos populacionais são necessários para verificar sua real eficácia. Essa revisão contém informações atualizadas sobre a importância nutricional dos componentes e, sobretudo das propriedades multifuncionais das proteínas do soro de leite, com ênfase em alternativas de aproveitamento desse subproduto pelas indústrias de laticínios e questões ambientais.ILCTOliveira, Débora F. deBravo, Claudia E. C.Tonial, Ivane B.2013-12-23info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://www.revistadoilct.com.br/rilct/article/view/21510.5935/2238-6416.20120025Journal of Candido Tostes Dairy Institute; v. 67, n. 385 (2012); 64-71Revista do Instituto de Laticínios Cândido Tostes; v. 67, n. 385 (2012); 64-712238-64160100-3674reponame:Revista do Instituto de Laticínios Cândido Tostesinstname:Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)instacron:EPAMIGporhttps://www.revistadoilct.com.br/rilct/article/view/215/223Direitos autorais 2014 Revista do Instituto de Laticínios Cândido Tostesinfo:eu-repo/semantics/openAccess2013-12-23T12:42:09Zoai:oai.rilct.emnuvens.com.br:article/215Revistahttp://www.revistadoilct.com.br/ONGhttps://www.revistadoilct.com.br/rilct/oai||revistadoilct@epamig.br|| revistadoilct@oi.com.br2238-64160100-3674opendoar:2013-12-23T12:42:09Revista do Instituto de Laticínios Cândido Tostes - Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)false |
dc.title.none.fl_str_mv |
WHEY OF MILK: A VALUABLE PRODUCT SORO DE LEITE: UM SUBPRODUTO VALIOSO |
title |
WHEY OF MILK: A VALUABLE PRODUCT |
spellingShingle |
WHEY OF MILK: A VALUABLE PRODUCT Oliveira, Débora F. de whey protein; environmental pollution; multifunctional properties Proteínas do leite; poluição ambiental; propriedades multifuncionais. |
title_short |
WHEY OF MILK: A VALUABLE PRODUCT |
title_full |
WHEY OF MILK: A VALUABLE PRODUCT |
title_fullStr |
WHEY OF MILK: A VALUABLE PRODUCT |
title_full_unstemmed |
WHEY OF MILK: A VALUABLE PRODUCT |
title_sort |
WHEY OF MILK: A VALUABLE PRODUCT |
author |
Oliveira, Débora F. de |
author_facet |
Oliveira, Débora F. de Bravo, Claudia E. C. Tonial, Ivane B. |
author_role |
author |
author2 |
Bravo, Claudia E. C. Tonial, Ivane B. |
author2_role |
author author |
dc.contributor.none.fl_str_mv |
|
dc.contributor.author.fl_str_mv |
Oliveira, Débora F. de Bravo, Claudia E. C. Tonial, Ivane B. |
dc.subject.none.fl_str_mv |
|
dc.subject.por.fl_str_mv |
whey protein; environmental pollution; multifunctional properties Proteínas do leite; poluição ambiental; propriedades multifuncionais. |
topic |
whey protein; environmental pollution; multifunctional properties Proteínas do leite; poluição ambiental; propriedades multifuncionais. |
description |
Considering the large volume produced daily, the high nutritional value and the environmental pollution due to whey inadequate destination, industries have sought viable alternative to their use. The applications are due to the need for the creation of subsidies to reduce hunger in many parts of the world and by researches showing that the properties of whey proteins are highly favorable to human health, towards to reduce the risk of infectious diseases and also considered chronic and / or degenerative diseases. New studies, as well as the development of new foods fortified with whey proteins, in order to facilitate their consumption by large population groups are needed to verify their real effectiveness. This revision contains updated information about the nutritional components and especially the multifunctional properties of whey proteins, with emphasizing on alternative use of this byproduct by the dairy industry and environmental issues. |
publishDate |
2013 |
dc.date.none.fl_str_mv |
2013-12-23 |
dc.type.none.fl_str_mv |
|
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://www.revistadoilct.com.br/rilct/article/view/215 10.5935/2238-6416.20120025 |
url |
https://www.revistadoilct.com.br/rilct/article/view/215 |
identifier_str_mv |
10.5935/2238-6416.20120025 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://www.revistadoilct.com.br/rilct/article/view/215/223 |
dc.rights.driver.fl_str_mv |
Direitos autorais 2014 Revista do Instituto de Laticínios Cândido Tostes info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Direitos autorais 2014 Revista do Instituto de Laticínios Cândido Tostes |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
ILCT |
publisher.none.fl_str_mv |
ILCT |
dc.source.none.fl_str_mv |
Journal of Candido Tostes Dairy Institute; v. 67, n. 385 (2012); 64-71 Revista do Instituto de Laticínios Cândido Tostes; v. 67, n. 385 (2012); 64-71 2238-6416 0100-3674 reponame:Revista do Instituto de Laticínios Cândido Tostes instname:Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG) instacron:EPAMIG |
instname_str |
Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG) |
instacron_str |
EPAMIG |
institution |
EPAMIG |
reponame_str |
Revista do Instituto de Laticínios Cândido Tostes |
collection |
Revista do Instituto de Laticínios Cândido Tostes |
repository.name.fl_str_mv |
Revista do Instituto de Laticínios Cândido Tostes - Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG) |
repository.mail.fl_str_mv |
||revistadoilct@epamig.br|| revistadoilct@oi.com.br |
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