Franklin

Dairy-derived ingredients : food and nutraceutical uses / edited by Milena Corredig.

Publication:
Cambridge, England ; Boca Raton, Florida : Woodhead Publishing : CRC Press, 2009.
Format/Description:
Book
1 online resource (713 p.)
Series:
Woodhead Publishing Series in Food Science, Technology and Nutrition
Woodhead Publishing in food science, technology, and nutrition
Woodhead Publishing Series in Food Science, Technology and Nutrition
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Subjects:
Dairy products in human nutrition.
Form/Genre:
Electronic books.
Language:
English
Summary:
Advances in technologies for the extraction and modification of valuable milk components have opened up new opportunities for the food and nutraceutical industries. New applications for dairy ingredients are also being found. Dairy-derived ingredients reviews the latest research in these dynamic areas.Part one covers modern approaches to the separation of dairy components and manufacture of dairy ingredients. Part two focuses on the significant area of the biological functionality of dairy components and their nutraceutical applications, with chapters on milk oligosaccharides, lactofer
Contents:
Cover; Dairy-derived ingredients: Food and nutraceutical uses; Copyright; Contents; Contributor contact details; Preface; Part I Modern approaches to the separation ofdairy components and manufacture of dairy ingredients; 1 Novel approaches for the separation of dairy components and manufacture of dairy ingredients; 1.1 Introduction; 1.2 State-of-the-art separation techniques; 1.3 Process intensification by hybrid processes; 1.4 Alternative membrane processing concepts; 1.5 References; 2 Understanding the factors affecting spray-dried dairy powder properties and behavior; 2.1 Introduction
2.2 Principles of spray drying2.3 Properties and qualities of dairy powders; 2.4 Effects of spray drying parameters on powder properties; 2.5 Control and improvement of powder properties; 2.6 Conclusions and future trends; 2.7 References; 3 Production and enrichment of bioactive peptides derived from milk proteins; 3.1 Introduction; 3.2 Enzymatic hydrolysis; 3.3 Microbial fermentation; 3.4 Enrichment of bioactive peptides; 3.5 Future trends; 3.6 Acknowledgement; 3.7 Sources of further information and advice; 3.8 References
4 Processing means for milk fat fractionation and production of functional compounds4.1 Introduction; 4.2 Overview of milk lipids; 4.3 Milk fat modification; 4.4 Milk fat minor components; 4.5 Nutritional properties of dairy fats; 4.6 Acknowledgement; 4.7 References; 5 Modern approaches to lactose production; 5.1 Introduction; 5.2 Whey and permeate pretreatments; 5.3 Lactose crystallisation processes; 5.4 Post handling - separation, washing and drying crystals; 5.5 Specialised pharmaceutical products; 5.6 Lactose standards and specifications; 5.7 Mother liquor
5.8 Applications and functionality of lactose5.9 Current and future trends; 5.10 Sources of further information and advice; 5.11 References; Part II Biological functionality of dairy components and nutraceutical applications; 6 Studies of the biological function and structure of casein micelles, and future implications; 6.1 Introduction; 6.2 Brief review of proposed models for casein micelles; 6.3 Synthesis and secretion of caseins; 6.4 Studies on the structure of casein micelles; 6.5 Future trends; 6.6 Acknowledgements; 6.7 References
7 Glycosylated dairy components: Their roles in nature and ways to make use of their biofunctionality in dairy products7.1 Introduction: Glycosylation of milk proteins; 7.2 κ-casein and caseinmacropeptide; 7.3 Glycosylated whey proteins; 7.4 Glycoproteins associated with the milk-fat globule membrane (MFGM); 7.5 Conclusions and future trends; 7.6 Acknowledgements; 7.7 References; 8 Application of dairy-derived ingredients in food intake and metabolic regulation; 8.1 Introduction; 8.2 Dairy-derived ingredients; 8.3 Relationship between milk and chronic diseases
8.4 Dairy components and their effect on satiety and food intake regulation
Notes:
Description based upon print version of record.
Includes bibliographical references at the end of each chapters and index.
Description based on online resource; title from PDF title page (ebrary, viewed February 8, 2014).
Contributor:
Corredig, Milena.
ISBN:
1-84569-719-7
1-61583-207-6