Dairy products constitute one of the most important types of functional food. Edited by two of the leading authorities in the field, and with a distinguished international team of contributors, this major collection reviews the health benefits of functional dairy products, their ingredients and key product development issues. After an introductory survey of the various types of functional dairy product, part one discusses current research on the health benefits of functional dairy products, with chapters on cancer, coronary heart disease, osteoporosis, food allergy, immune function and gastrointestinal health. Part two reviews key dairy ingredients, their functional benefits and uses, covering caseinophosphopeptides, oligosaccharides, lactic acid bacteria and conjugated linoleic acid. Part three covers product development issues ranging from enhancing the functionality of prebiotics and probiotics to safety evaluation, consumer, market and research trends in this important sector. Functional dairy productsis a standard work for food manufacturers developing new dairy products and for all those researching functional foods.
Publisher: Elsevier Science & Technology
Number of pages: 416
Weight: 750 g
Dimensions: 234 x 156 x 38 mm
...a standard work for food manufacturers developing new dairy products and those researching functional foods., New Nutrition Business ...an updated valuable collection of functional dairy products., Advances in Food Sciences ...this is a useful book for anyone working in the food industry involved with new product development, or researchers and health professionals with particular interests in functional foods., British Nutrition Foundation
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