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
Le lactose: un produit naturel aux multiples talents
Milchzucker Ein natürliches Mutli-Talent
5163 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
193 kB
Donald Layman - High-protein diets in weight reduction: effects on fat mass, muscle mass and risk factors of the metabolic syndrome - SUMMARY
09.08.2010
René Koopman _ Dietary protein and physical activity: effects on muscle protein synthesis
867 kB
René Koopman - Dietary protein and physical activity: effects on muscle protein synthesis - SUMMARY
07.08.2010
Stuart Phillips - Significance of protein composition in body protein anabolism by resistance exercise - SUMMARY
535 kB
Jean-Philippe Bonjour - Dietary protein: an essential nutrient for bone health throughout life - SUMMARY
05.08.2010
08/09/08 Parallel session 2: Whey, the profitable way to consumer products in all market segments - Chairman: Mr. Georg Herbertz
Sam Adapa - Textural improvement of low fat slow chum type ice creams using whey proteins
03.08.2010
Eric Simard - Developing whey-based innovative bioactive ingredients
1556 kB
Andréa Pernot-Barry - Importance of whey ingredients in confectionery products
01.08.2010
Xie Hong - Infant Formula and importance of whey products in China - SUMMARY
44 kB
Renaud Beauchesne - From whey to therapeutics
30.07.2010
08/09/08 Parallel session 3: Innovation in whey processing, new ways to business development - Chairman: Prof. Dr. Ernst Reimerdes
Ulrich Kulozik - Developments in downstream processing of whey for new products
28.07.2010
Pierre Schuck - Recent improvements in lactose crystallisation and in drying parameters for improving quality and uses of acid whey
1876 kB
Pierre Schuck - Recent improvements in lactose crystallisation and in drying parameters for improving quality and uses of acid whey - SUMMARY
26.07.2010
Allen Foegeding - Impacts of protein modification – designed functionalities as food ingredients
647 kB
Allen Foegeding - Impacts of protein modification – designed functionalities as food ingredients - SUMMARY
24.07.2010
Lutz Fischer - Fermentation and enzymology as tool for functional whey ingredients/products
961 kB
Lutz Fischer - Fermentation and enzymology as tool for functional whey ingredients/products - SUMMARY
22.07.2010
09/09/08 Parallel session 1: Whey, the healthy way to nutritious consumer products - Chairman: Dr. Matt Pikoski
G. Harvey Anderson - Proteins and satiety: new insights
20.07.2010
Margriet Westerterp-Plantenga - High-protein diets in weight management; short- and long term effects; significance of protein quality
259 kB
Liebing Zhang - Lactose intolerance: the irrelevance for the Chinese market
18.07.2010
Gertjan Schaafsma - Nutritional benefits of lactose and lactose derived products
283 kB
Jacques Bindels - Beneficial effects of prebiotic oligosacharides added to infant formulas
16.07.2010
Gemma Walton - Whey, the gut microbiota and the infuence on human health
603 kB
09/09/08 Parallel session 2: Whey, the profitable way to consumer products in all market segments - Chairman: Mr. Mitch Davis
14.07.2010
Ingo Barlovic - Importance of whey components in items for children (incl. brand and marketing aspects)
1517 kB
Ingo Barlovic - Importance of whey components in items for children (incl. brand and marketing aspects) - SUMMARY
12.07.2010
Ted Labuza - Inhibiting Protein Aggregation and Hardening in Whey based Nutritional Bars
1378 kB
Paul Bouchier - Sports recovery gels
10.07.2010
Takuya Takahashi - Whey components as prebiotics; use with patients undergoing surgery to prepare for better recovery - SUMMARY
39 kB
Veronique Lagrange - Whey and HIV/AIDS, from strategy to field work
08.07.2010
Veronique Lagrange - Whey and HIV/AIDS, from strategy to field work - SUMMARY
102 kB
09/09/08 Parallel session 3: Innovation in whey products, new ways to business development - Chairman: Prof. Dr. Ernst Reimerdes
06.07.2010
Günther Sawatzki - What can we learn from infant nutrition?
558 kB
Palatasa Havea - Whey proteins –a realistic approach– designed products for the food industry
04.07.2010
Kouichirou Shin - Application of antimicrobial proteins lactoferrin and lactoperoxidase for oral hygiene
159 kB
Kouichirou Shin - Application of antimicrobial proteins lactoferrin and lactoperoxidase for oral hygiene - SUMMARY
02.07.2010
Matti Harju - Lactase as a tool in new product development
744 kB
Matti Harju - Lactase as a tool in new product development - SUMMARY
30.06.2010
09/09/08 Plenary Session: The future perspective for whey in consumer products
Tage Affertsholt - Future for the whey products market from a whey processor’s perspective
28.06.2010
Richard Field - Future for the whey products market from a customer’s perspective
848 kB
Richard Field - Future for the whey products market from a customer’s perspective - SUMMARY
26.06.2010
David Baer - Recent results of the research into the possible contribution of whey powders in the fight against obesity
560 kB
Lijun Chen - How health needs may create new markets for whey products in China?
24.06.2010
Mark Davis - How recognition of the superior contribution of whey based ingredients may shape the future for marketing?
657 kB
Ernst Reimerdes - The endless possibilities of whey: still many opportunities for innovation
09.09.2008
Anders S. Jorgensen
179 kB
European Whey Products Association (EWPA, aisbl) - 14 rue Montoyer, 1000 Brussels, Belgium Phone: 00 32 2 549 50 40 - Fax: 00 32 2 549 50 49 - ewpa@euromilk.org