Milk and dairy products as functional foods / edited by Ara Kanekanian.

Format:

Book

Contributor:

Kanekanian, A. (Ara), editor.

Society of Dairy Technology.

Series:

Society of Dairy Technology series

Language:

English

Subjects (All):

Dairy products in human nutrition.

Milk--Analysis.

Milk.

Functional foods.

Physical Description:

1 online resource (406 p.)

Edition:

1st ed.

Place of Publication:

Chichester, England : Wiley-Blackwell, 2014.

Language Note:

English

Summary:

"This book draws together a wealth of information regarding the functional health benefits of milk and dairy products"-- Provided by publisher.

Contents:

Cover; Title Page; Copyright; Contents; Preface to the Technical Series; Preface; List of Contributors; Chapter 1 The Health Benefits of Bioactive Compounds from Milk and Dairy Products; 1.1 The importance of milk and dairy products; 1.2 Dairy products: Concerns and challenges; 1.3 Dairy products and public health; 1.3.1 Heart disease; 1.4 Major nutrients in milk; 1.4.1 Proteins; 1.4.2 Milk fat; 1.4.3 Lactose and its derivatives; 1.4.4 Vitamins and minerals; 1.5 Dairy products as functional foods; 1.6 Bioactive compounds from milk; 1.6.1 Bioactive peptides; 1.6.2 Other bioactivities

1.7 Probiotics and dairy products1.8 Summary and future trends; References; Chapter 2 Bioactive Peptides from Casein and Whey Proteins; 2.1 Introduction; 2.2 Direct effects of casein and whey peptides on host immunity; 2.2.1 Immunomodulatory peptides derived from casein; 2.2.2 Immunomodulatory peptides derived from whey proteins; 2.2.3 Indirect effects of casein and whey peptides on host immunity; 2.3 Antimicrobial peptides; 2.3.1 Antimicrobial peptides derived from casein; 2.3.2 Antimicrobial peptides derived from whey proteins; 2.4 Peptides that stimulate the gut microbiota

2.5 Peptides that regulate gut homeostasis2.6 Potential for peptide bioactivities in vivo and outlook for the future; References; Chapter 3 Colostrum: Its Health Benefits; 3.1 Introduction; 3.2 Bioactive constituents of colostrums; 3.2.1 Peptide growth factors; 3.2.2 Non-peptide growth factors; 3.2.3 Immunological factors; 3.3 Bovine colostrum use in human health; 3.3.1 Gastrointestinal diseases; 3.3.2 Non-gastrointestinal diseases; 3.3.3 Colostrum and athletic performance; 3.4 Considerations; 3.5 Conclusion; References; Chapter 4 Casein and Whey Proteins in Human Health; 4.1 Introduction

4.2 Casein-derived proteins and their effect in human health4.2.1 The cardiovascular system; 4.2.2 The nervous system; 4.2.3 The immune system; 4.2.4 The nutrition system; 4.3 Whey proteins and their direct and indirect effects on human health; 4.3.1 β-lactoglobulin; 4.3.2 α-lactalbumin; 4.3.3 Immunoglobulins; 4.3.4 Bovine serum albumin; 4.3.5 Lactoferrin; 4.3.6 Lysozyme; 4.3.7 Lactoperoxidase; 4.3.8 Casein macropeptides; 4.3.9 Other enzymes contained in the whey; 4.4 The effect of processing on the bioactivity of casein and whey proteins; 4.4.1 The effect of heat treatment

4.4.2 The effect of ultra-high-pressure processing4.4.3 The effect of protein hydrolysation; 4.4.4 The role of processing in the production of allergenic or bitter-tasting peptides; 4.5 Bioactive peptides production from milk and whey proteins; 4.5.1 Enzymatic hydrolysis; 4.5.2 Microbial fermentation; 4.5.3 Proteolysis; 4.6 Fractionation and enrichment of bioactive peptides; 4.7 Commercial applications and future outlook; 4.8 Conclusion; References; Chapter 5 Sports Nutrition and Dairy Products; 5.1 Introduction; 5.2 Energy balance; 5.3 Carbohydrates

5.3.1 Total dietary carbohydrate requirement

Notes:

Description based upon print version of record.

Includes bibliographical references at the end of each chapters and index.

Description based on print version record.

ISBN:

9781118635087

1118635086

9781118635063

111863506X

9781118635056

1118635051

OCLC:

863633128