Functional dairy products:
Saved in:
Bibliographic Details
Format: Electronic eBook
Language:English
Published: Boca Raton, Fla. CRC Press 2003
Series:Woodhead Publishing in food science and technology
Subjects:
Online Access:Volltext
Item Description:Includes bibliographical references and index
Annotation 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 I 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 II reviews key dairy ingredients, their functional benefits and uses, covering caseinophosphopeptides, oligosaccharides, lactic acid bacteria and conjugated linoleic acid. Finally, Part III covers product development issues ranging from enhancing the functionality of prebiotics and probiotics to safety evaluation and consumer, market and research trends in this important sector. Functional dairy products will be a standard work for food manufacturers developing new dairy products and for all those researching functional foods. Book jacket
Physical Description:1 Online-Ressource (xiii, 395 p.)
ISBN:1591246393
9781591246398
1855736918
9781855736917
0203484665
9780203484661
9781855735842
1855735849
9780849317439
0849317436
9781845691530
1845691539
9781420043983
1420043986
9781845693107
1845693108

There is no print copy available.

Interlibrary loan Place Request Caution: Not in THWS collection! Get full text