Functional Dairy Products

Erscheinungsjahr 2003
ISBN: 978-1-85573-584-2
Verlag: WOODHEAD PUB

Buch, Englisch, 416 Seiten, Format (B × H): 163 mm x 241 mm, Gewicht: 739 g

Reihe: Woodhead Publishing Food Scien

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.

Autoren/Hrsg.

Mattila-Sandholm, T.

Saarela, Maria

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
• Wirtschaftswissenschaften Wirtschaftssektoren & Branchen Fertigungsindustrie Lebensmittelindustrie, Nahrungsmittelindustrie

Inhaltsverzeichnis

Introduction: Classifying functional dairy products. Part 1 The health benefits of functional dairy products: Cancer; Coronary heart disease; Osteoporosis; Probiotics and the management of food allergy; Dairy products and the immune function in the elderly; The therapeutic use of probiotics in gastrointestinal inflammation. Part 2 Functional dairy ingredients: Caseinophosphopeptides (CPPs) as functional ingredients; Oligosaccharides; Lactic acid bacteria (LAB) in functional dairy products; Conjugated linoleic acid (CLA) as a functional ingredient. Part 3 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 PROEUHEALTH cluster; The market for functional dairy products: The case of the United States.

Über Autor(innen)

Mattila-Sandholm, T.
Professor Tiina Mattila-Sandholm holds a senior position in VTT, one of the world's leading centres for food research. Professor Mattila-Sandholm coordinates the prestigious PROEUHEALTH cluster of research projects on functional dairy products. Both she and Dr Saarela have published widely in this area.

Saarela, Maria
Dr Maria Saarela holds a senior position at VTT, one of the world's leading centres for food research. She has published widely, particularly on aspects relating to probiotic dairy products.

Professor Tiina Mattila-Sandholm and Dr Maria Saarela both hold senior positions in VTT, one of the world's leading centres for food research. Professor Mattila-Sandholm coordinates the prestigious PROEUHEALTH cluster of research projects on functional dairy products. Both she and Dr Saarela have published widely in this area.