navigation bar image

Functional dairy products

Published by Woodhead Publishing (2003)

Back   Help
     To place an order, please open order window »

   then select price, enter quantity and click add to order

£149 one price (including UK postage and packaging) 		No. of Copies:

Understand the benefits, technology and development of functional dairy products.

With functional foods developing a growing market share, more attention is being paid to those attracting most consumer interest. In covering functional dairy products, this book looks in considerable detail at arguably the most successful and significant group of functional foods. These products seek to build on milk as a natural and nutritious part of a balanced diet by modifying or enriching its beneficial effects. With chapters from an internationally drawn panel of experts, this book describes how this is being approached for different products and to deliver particular benefits.

After an introductory survey of the different types of functional dairy products, 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,and their functional benefits and uses. It includes, caesinophosphopeptides, 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 and market trends.

Contents

Introduction: classifying functional dairy products

Part I - The health benefits of functional dairy products

  • Cancer
  • Coronary heart disease
  • Osteoporosis
  • Probiotics and the management of food allergy
  • Dairy products and the immune system in the elderly
  • The therapeutic use of probiotics in gastrointestinal inflammation

Part II - Functional dairy ingredients

  • Caesinophosphopeptides (CPPs) as functional ingredients
  • Oligosaccharides
  • Lactic acid bacteria (LAB) in functional dairy products
  • Conjugated linoleic acid (CLA) as a functional ingredient

Part III - Product development

  • Enhancing the functionality of prebiotics and probiotics
  • Safety evaluation of probiotics
  • Clinical trials
  • Consumers and functional foods
  • European research in probiotics and prebiotics
  • The market for functional dairy products: the US

Hardback book - 395 pages

Search    Home