Dairy products constitute one of the most important types of functional food. Edited by two of the leading authorities in this area, volume one reviews how functional dairy products help to prevent such chronic diseases as cancer, osteoporosis and cardiovascular disease. Part two considers product development and such issues as clinical trials and safety evaluation. Part three examines particular types of product from oligosaccharides to lactic acid bacteria. Volume two is an invaluable reference for professionals and researchers in the development and production of functional dairy products. The first part of this book reviews how dairy products help to prevent diseases. Parts two and three then consider functional ingredients and aspects of product development, such as demonstration of health benefits and product regulation and safety.
Publisher: Elsevier Science & Technology
Number of pages: 976
...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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