15.06.2006
Whey in Animal Nutrition - A Valuable Ingredient (EWPA Brochure)
2199 kB
Lecturer's Handbook on Whey
01.03.2000
Milk Sugar: A natural multi-purpose ingredient
5077 kB
Milchzucker Ein natürliches Mutli-Talent
Le lactose: un produit naturel aux multiples talents
5434 kB
Lactose intolerance: Nutritional implications
01.03.1995
Use of lactose in chocolat crumbs and block milk
1452 kB
The influence of lactose on the colour and flavour of cooked and processed meat products
01.08.1994
The use of lactose in starch and gelatine gums
1325 kB
Use of lactose for pastry products
01.03.1994
The tolerance of lactobionic acid in Man
712 kB
Lactose as a food ingredient - A general guide for the use of milk sugar
01.01.1988
Lactose in the baking industry
2466 kB
20.08.2010
08/09/08 Plenary Session: How whey has taken the food world - Chairman: Dr. Jean-Jacques Maugas
0 kB
Zdenek Kratky - Why a main food producer uses whey: translating science to diet and health - SUMMARY
18.08.2010
Zdenek Kratky - Why a main food producer uses whey: translating science to diet and health
1165 kB
Patrick Mannion - Food market trends: how can whey give the solution
17.08.2010
Bruce German - Why whey is that healthy
1570 kB
Frans Visser - The whey market: mechanism of supply and pricing
15.08.2010
François Morgan - Whey, the natural source for a broad range of food ingredients: products of refining and fractionation of whey
313 kB
François Morgan - Whey, the natural source for a broad range of food ingredients: products of refining and fractionation of whey - SUMMARY
13.08.2010
08/09/08 Parallel session 1: Whey, the healthy way to nutritious consumer products - Chairman: Prof. Dr.Gertjan Schaafsma
Daniel Tomé - New insights into the significance of protein quality in human diets
11.08.2010
Donald Layman - High-protein diets in weight reduction: effects on fat mass, muscle mass and risk factors of the metabolic syndrome