Functional Dairy Ingredients and Nutraceuticals: Physicochemical, Technological, and Therapeutic Aspects

ISBN-13: 9781774639917 / Angielski / Twarda / 2022 / 314 str.

Goyal, Megh R.

Opis

Here is a comprehensive summary of new research and advancements in the functional and nutraceutical therapeutic and physiochemical aspects of dairy foods. The book explores the specific health benefits of dairy ingredients in nutraceuticals and functional foods.

Recenzje

A must read for dairy science professionals and a reference book for postgraduate students. The book provides a comprehensive insight into the therapeutic aspects of dairy ingredients. It also highlights the technological aspects of milk-derived components. Emphasis is on increasing the functionality of dairy foods for health.”
—Dr. Sumit Arora, Principal Scientist, Dairy Chemistry Division, National Dairy Research Institute (NDRI), India

Spis treści

PART I: PHYSICOCHEMICAL AND TECHNOLOGICAL ASPECTS OF MILK-DERIVED COMPONENTS 1. Lactulose: Production and Techno-Functional Applications 2. Casein-Derived Bioactive Peptides: Isolation, Characterization, and Functional Aspects 3. Whey Protein Derived Bioactive Peptides: Isolation, Characterization, and Functional Aspects PART II: THERAPEUTIC ASPECTS OF DAIRY INGREDIENTS 4. Colostrum as a Source of Nutraceuticals 5. Structural and Functional Aspects of Milk Oligosaccharides 6. Conjugated Linoleic Acid: Synthesis, Physiological, and Functional Aspects 7. Lactoferrin: Isolation and Functional Aspects PART III: ENHANCING THE FUNCTIONALITY OF DAIRY FOODS 8. Fortification of Vitamins as Dietary Supplements in Dairy Foods 9. Mineral Fortification of Dairy Foods 10. Delivery of Probiotics Through Dairy Foods 11. Strategies to Reduce Cholesterol in Dairy Foods