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Author: Colette Shortt
Publisher: CRC Press
ISBN: 0203009738
Category : Technology & Engineering
Languages : en
Pages : 312
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Book Description
Functional dairy products have been the focus of intense research and product development over the last two decades. At last, this valuable information has been compiled into one resource that reveals key advances in functional dairy ingredients and products and identifies directions for marketing and product development. Handbook of Functi
Author: Colette Shortt
Publisher: CRC Press
ISBN: 0203009738
Category : Technology & Engineering
Languages : en
Pages : 312
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Book Description
Functional dairy products have been the focus of intense research and product development over the last two decades. At last, this valuable information has been compiled into one resource that reveals key advances in functional dairy ingredients and products and identifies directions for marketing and product development. Handbook of Functi
Author: T Mattila-Sandholm
Publisher: McGraw Hill Professional
ISBN: 9781855735842
Category : Business & Economics
Languages : en
Pages : 424
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Book Description
Annotation Dairy products constitute one of the most important types of functional food. Edited by two of the leading authorities in this area, this major collection reviews how functional dairy products help to prevent such chronic diseases as cancer, osteoporosis and cardiovascular disease. Part 2 considers product development and such issues as clinical trials and safety evaluation. Part 3 examines particular types of product from oligosaccharides to lactic acid bacteria. CONTENTS Introduction: classifying functional dairy products. Part 1 The health benefits of functional dairy products: Cancer; Coronary heart disease; Osteoporosis; Probiotics and the management of food allergy; Dairy products and the immune function in the elderly; The therapeutic use of probiotics in gastrointestinal inflammation. Part 2 Functional dairy ingredients: Caseinophosphopeptides (CPPs) as functional ingredients; Oligosaccharides; Lactic acid bacteria (LAB) in functional dairy products; Conjugated linoleic acid (CLA) as a functional ingredient. Part 3 Product development: Enhancing the functionality of prebiotics and probiotics; Safety evaluation of probiotics; Clinical trials; Consumers and functional foods; European research in probiotics and prebiotics: the PROEUHEALTH cluster; The market for functional dairy products: the case of the United States.
Author: Colette Shortt
Publisher: CRC Press
ISBN: 9781135435486
Category : Technology & Engineering
Languages : en
Pages : 312
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Book Description
Functional dairy products have been the focus of intense research and product development over the last two decades. At last, this valuable information has been compiled into one resource that reveals key advances in functional dairy ingredients and products and identifies directions for marketing and product development. Handbook of Functional Dairy Products explores the product development process and the market dynamics driving product innovation. Chapters examine specific ingredients and products, safety and technology issues, the impact of biotechnology, the regulatory environment, and the communication of health benefits. Emphasis is placed on the potential contribution of functional dairy products in the maintenance of health and prevention of disease, and includes in-depth discussions of the selection, production, and benefits of probiotics, dairy-derived carbohydrates and prebiotics, bioactive peptides, the immune modulating effects of dairy ingredients, the health effects of conjugated linoleic acid (CLA), and calcium and iron fortification. With a wealth of new research findings and insightful guidance for food product developers, this comprehensive reference is a must for everyone involved in the science, development, and marketing of functional dairy products.
Author: Colette Shortt
Publisher: CRC Press
ISBN: 9781135435462
Category : Technology & Engineering
Languages : en
Pages : 312
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Book Description
Functional dairy products have been the focus of intense research and product development over the last two decades. At last, this valuable information has been compiled into one resource that reveals key advances in functional dairy ingredients and products and identifies directions for marketing and product development. Handbook of Functional Dairy Products explores the product development process and the market dynamics driving product innovation. Chapters examine specific ingredients and products, safety and technology issues, the impact of biotechnology, the regulatory environment, and the communication of health benefits. Emphasis is placed on the potential contribution of functional dairy products in the maintenance of health and prevention of disease, and includes in-depth discussions of the selection, production, and benefits of probiotics, dairy-derived carbohydrates and prebiotics, bioactive peptides, the immune modulating effects of dairy ingredients, the health effects of conjugated linoleic acid (CLA), and calcium and iron fortification. With a wealth of new research findings and insightful guidance for food product developers, this comprehensive reference is a must for everyone involved in the science, development, and marketing of functional dairy products.
Author: Leo M.L. Nollet
Publisher: CRC Press
ISBN: 1420046322
Category : Technology & Engineering
Languages : en
Pages : 920
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Book Description
Dairy foods account for a large portion of the Western diet, but due to the potential diversity of their sources, this food group often poses a challenge for food scientists and their research efforts. Bringing together the foremost minds in dairy research, Handbook of Dairy Foods Analysis compiles the top dairy analysis techniques and methodologies from around the world into one, well-organized volume. Co-Edited by Fidel Toldra - Recipient of the 2010 Distinguished Research Award from the American Meat Science Association Exceptionally comprehensive both in its detailing of methods and the range of products covered, this handbook includes tools for analyzing chemical and biochemical compounds and also bioactive peptides, prebiotics, and probiotics. It describes noninvasive chemical and physical sensors and starter cultures used in quality control. Covers the Gamut of Dairy Analysis Techniques The book discusses current methods for the detection of microorganisms, allergens, and other adulterations, including those of environmental origin or introduced during processing. Other methodologies used to evaluate color, texture, and flavor are also discussed. Written by an International Panel of Distinguished Contributors Under the editorial guidance of renowned authorities, Leo M.L. Nollet and Fidel Toldrá, this handbook is one of the few references that is completely devoted to dairy food analysis – a extremely valuable reference for those in the dairy research, processing, and manufacturing industries.
Author: Maria Saarela
Publisher: Elsevier
ISBN: 1845693108
Category : Technology & Engineering
Languages : en
Pages : 559
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Book Description
Dairy products have a prominent position in the development of functional foods. As understanding of the health benefits of dairy products increases and consumer awareness of these health benefits grows, demand for new and improved functional dairy products is likely to rise. Functional dairy products: Volume 2 reviews the latest developments in the field and their industrial applications. Part one outlines the health benefits of functional dairy products and their applications in areas such as weight management, child health and gut health. The second part of the book discusses various ingredients used in functional dairy products such as pro- and prebiotics, hypoallergenic hydrolysates and plant sterols and stanols. The final part of the book considers aspects of product development such as biomarkers and experimental models to investigate health benefits, genomics of probiotic microorganisms and functional dairy product regulation and safety. With its distinguished editor and collection of international authors, Functional dairy products: Volume 2, together with its companion volume, provides professionals and researchers within the field with an invaluable reference. Outlines the health benefits of functional dairy products, and their applications in areas such as weight management and gut health Discusses ingredients used in functional dairy products such as pro- and prebiotics Considers various aspects of product development
Author: Ara Kanekanian
Publisher: John Wiley & Sons
ISBN: 1118635086
Category : Technology & Engineering
Languages : en
Pages : 408
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Book Description
There continues to be strong interest within the food industry in developing new products which offer functional health benefits to the consumer. The premium prices that can be charged make these added-value products lucrative for manufacturers, and they are also commercially popular. Dairy foods are central to this sector: they are good delivery systems for functional foods (yoghurts, milk drinks, spreads) and are also rich in compounds which can be extracted and used as functional ingredients in other food types. Milk and Dairy Products as Functional Foods draws together a wealth of information regarding the functional health benefits of milk and dairy products. It examines the physiological role and the claimed health effects of dairy constituents such as proteins, bioactive peptides, conjugated linoleic acid (CLA), omega 3 fatty acids vitamin D and calcium. These constituents have been shown to be, for example, anticarcinogenic, anti-inflammatory, antihypertensive, hypocholesterolemic, immune-modulating and antimicrobial. This book examines the evidence for these claims, and investigates practical approaches for utilising these attributes. The book is aimed at dairy scientists and technologists in industry and academia, general food scientists and technologists, microbiologists and nutritionists together with all those involved in the formulation and production of functional food products.
Author: Gregory D. Miller
Publisher: CRC Press
ISBN: 142000431X
Category : Medical
Languages : en
Pages : 430
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Book Description
Handbook of Dairy Foods and Nutrition, Third Edition examines the role of dairy products in diet and health, covering such areas as cardiovascular health, hypertension, cancer, bone, and oral health. This edition features a new chapter on dairy foods and weight management. Other chapters address lactose digestion and the contribution of dairy foods to health throughout the lifecycle. All chapters contain updated (or new) data, content, and references. With peer-reviewed chapters by nutrition and medical experts, this book remains the most subsidized reference on dairy and nutrition currently available.
Author: Edward R.(Ted) Farnworth
Publisher: CRC Press
ISBN: 020300972X
Category : Technology & Engineering
Languages : en
Pages : 408
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Book Description
Fermented foods have been an important part of the human diet in many cultures for many centuries. Modern research, especially on the immune system, is revealing how these foods and their active ingredients impact human health. Handbook of Fermented Functional Foods presents the latest data on fermented food products, their production processes, an
Author: Young W. Park
Publisher: John Wiley & Sons
ISBN: 9780813819495
Category : Technology & Engineering
Languages : en
Pages : 440
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Book Description
Although bioactive compounds in milk and dairy products have beenextensively studied during the last few decades – especiallyin human and bovine milks and some dairy products – very fewpublications on this topic are available, especially in other dairyspecies’ milk and their processed dairy products. Also,little is available in the areas of bioactive and nutraceuticalcompounds in bovine and human milks, while books on other mammalianspecies are non-existent. Bioactive Components in Milk and Dairy Productsextensively covers the bioactive components in milk and dairyproducts of many dairy species, including cows, goats, buffalo,sheep, horse, camel, and other minor species. Park has assembled agroup of internationally reputed scientists in the forefront offunctional milk and dairy products, food science and technology ascontributors to this unique book. Coverage for each of the various dairy species includes:bioactive proteins and peptides; bioactive lipid components;oligosaccharides; growth factors; and other minor bioactivecompounds, such as minerals, vitamins, hormones and nucleotides,etc. Bioactive components are discussed for manufactured dairyproducts, such as caseins, caseinates, and cheeses; yogurtproducts; koumiss and kefir; and whey products. Aimed at food scientists, food technologists, dairymanufacturers, nutritionists, nutraceutical and functional foodsspecialists, allergy specialists, biotechnologists, medical andhealth professionals, and upper level students and faculty in dairyand food sciences and nutrition, Bioactive Components in Milkand Dairy Products is an important resourcefor those who are seeking nutritional, health, and therapeuticvalues or product technology information on milk and dairy productsfrom the dairy cow and speciesbeyond. Areas featured are: Unique coverage of bioactive compounds in milks of the dairycow and minor species, including goat, sheep, buffalo, camel, andmare Identifies bioactive components and their analytical isolationmethods in manufactured dairy products, such as caseins,caseinates, and cheeses; yogurt products; koumiss and kefir; andwhey products Essential for professionals as well as biotechnologyresearchers specializing in functional foods, nutraceuticals,probiotics, and prebiotics Contributed chapters from a team of world-renowned expertscientists
