Functional Dairy Products /
By: Mattila,Tiina
.
Contributor(s): Mattila-Sandholm, T | Saarela, Maria.
Material type: 
BookSeries: Publisher: USA] : Woodhead Publishing, 2003Edition: 1st ed.Description: 416 p.ISBN: 1855735849 (hardcover); 9781855735842 (hardcover).Subject(s): Dairy TechnologyDDC classification: 637.1 Mattila 17338 1st 2003 Dairy Summary: 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. Provides and authoritative review of the key recent developments in functional dairy foods Reviews their health benefits, ingredients and product development issues Edited by two of the world's leading authorities in the field.
| Item type | Current location | Collection | Call number | Status | Date due | Barcode | Item holds |
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Books
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Pattoki Library Dairy | Veterinary Science | 637.1 Mattila 17338 1st 2003 Dairy (Browse shelf) | Available | 17338 |
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. Provides and authoritative review of the key recent developments in functional dairy foods Reviews their health benefits, ingredients and product development issues Edited by two of the world's leading authorities in the field.
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