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Handbook of functional dairy products / edited by Colette Shortt, John O'Brien.
LIBRA QP144.M54 H36 2004
Available from offsite location
- Format:
- Book
- Series:
- Functional foods & nutraceuticals series
- Functional foods and nutraceuticals series
- Language:
- English
- Subjects (All):
- Dairy products in human nutrition.
- Functional foods.
- Physical Description:
- 293 pages : illustrations ; 25 cm.
- Other Title:
- Functional dairy products
- Place of Publication:
- Boca Raton, Fla. : CRC Press, [2004]
- Summary:
- Functional dairy products have been the focus of intense research and product development over the last two decades. This valuable information has been compiled into a single source that reveals key advances in functional dairy ingredients and products and identifies directions for marketing and product development. Presenting major opportunities in the field, Handbook of Functional Dairy Products explores the product development process and the market dynamics driving product innovation. With an emphasis on the potential contribution of functional dairy products in the maintenance of health and prevention of disease, chapters examine specific ingredients and products, safety and technology issues, the impact of biotechnology, the regulatory environment, and the communication of health benefits. The book includes in-depth discussions 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.
- Contents:
- Chapter 1 Overview of Opportunities for Health-Enhancing Functional Dairy Products / Colette Shortt, Danielle Shaw, Giuseppe Mazza 1
- Chapter 2 Successful Probiotic Lactobacilli: Human Studies on Probiotic Efficacy / Seppo Salminen, Martin Playne, Yuan Kun Lee 13
- Chapter 3 Successful Probiotic Bifidobacteria / John Marks 33
- Chapter 4 Lactose Intolerance and Low-Lactose Dairy Products / Tuula Tuure, Riitta Korpela 71
- Chapter 5 trans-Galactooligosaccharides as Prebiotics / Glenn R. Gibson, Bodun Rabiu, Catherine E. Rycroft, Robert A. Rastall 91
- Chapter 6 Milk-Derived Bioactive Peptides: Formation and Prospects for Health Promotion / Hannu Korhonen, Anne Pihlanto-Leppala 109
- Chapter 7 Immunomodulation by Dairy Ingredients: Potential for Improving Health / Graham Knowles, Harsharnjit S. Gill 125
- Chapter 8 Conjugated Linoleic Acid / David Kritchevsky 155
- Chapter 9 Calcium Bioavailability of Dairy Components / David D. Kitts, Wendy Kwong 169
- Chapter 10 Iron Fortification of Dairy Products: A Novel Approach / Lek R. Juneja, Noboru Sakaguchi, Rumi Yamaguchi, Hironobu Nanbu 199
- Chapter 11 European Perspective on Development of a Health Claim Dossier for a Functional Dairy Product / Gertjan Schaafsma, Jean Feord 217
- Chapter 12 Communicating the Science behind the Health Benefits of Dairy Products: The American Experience / Allison Madell, Densie Webb, Gregory D. Miller 233
- Chapter 13 Biotechnology of Food Cultures for the Nutritional Enhancement of Milk and Dairy Products / Eoin Barrett, Catherine Stanton, Gerald Fitzgerald, R. Paul Ross 255
- Chapter 14 The Safety Evaluation of Functional Dairy Foods / John O'Brien 275.
- Notes:
- Includes bibliographical references and index.
- ISBN:
- 1587160773
- OCLC:
- 52728851
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