Functional Dairy Ingredients and Nutraceuticals
Physicochemical, Technological, and Therapeutic Aspects
1st Edition
Published on 13. October 2022
Book
Hardback
314 pages
978-1-77463-991-7 (ISBN)
Description
Here is a comprehensive summary of new research and advancements in the unique functional and nutraceutical therapeutic and physiochemical aspects of dairy foods. The book explores the specific health benefits of dairy ingredients in nutraceuticals and functional foods as well as delves into production techniques that enhancement their therapeutic value.
The first section of the book looks at the physicochemical and technological aspects of milk-derived components, discussing production, extraction and purification, and functional and technological applications of various functional dairy ingredients (such as lactulose, casein and whey protein-derived bioactive peptides). The volume also considers the therapeutic aspects of dairy ingredients, detailing the physiological and health effects of colostrum, oligosaccharides, conjugated linoleic acid, and lactoferrin. The third section focuses on enhancing the functionality of dairy foods by assessing the functional attributes that can be augmented by the addition of nutraceuticals such as probiotics, vitamins, and minerals or by the removal of cholesterol.
Functional Dairy Ingredients and Nutraceuticals: Physicochemical, Technological, and Therapeutic Aspects provides an abundance of important research on the use of dairy ingredients in functional foods and nutraceuticals that will be valued by researchers, scientists, students, growers, traders, processors, industries, and others involved with the physicochemical, technological and therapeutic aspects of various nutraceuticals and functional dairy ingredients and their application in food and dairy industry.
The first section of the book looks at the physicochemical and technological aspects of milk-derived components, discussing production, extraction and purification, and functional and technological applications of various functional dairy ingredients (such as lactulose, casein and whey protein-derived bioactive peptides). The volume also considers the therapeutic aspects of dairy ingredients, detailing the physiological and health effects of colostrum, oligosaccharides, conjugated linoleic acid, and lactoferrin. The third section focuses on enhancing the functionality of dairy foods by assessing the functional attributes that can be augmented by the addition of nutraceuticals such as probiotics, vitamins, and minerals or by the removal of cholesterol.
Functional Dairy Ingredients and Nutraceuticals: Physicochemical, Technological, and Therapeutic Aspects provides an abundance of important research on the use of dairy ingredients in functional foods and nutraceuticals that will be valued by researchers, scientists, students, growers, traders, processors, industries, and others involved with the physicochemical, technological and therapeutic aspects of various nutraceuticals and functional dairy ingredients and their application in food and dairy industry.
Reviews / Votes
A must read for dairy science professionals and a reference book for postgraduate students. The book provides a comprehensive insight into the therapeutic aspects of dairy ingredients. It also highlights the technological aspects of milk-derived components. Emphasis is on increasing the functionality of dairy foods for health."-Dr. Sumit Arora, Principal Scientist, Dairy Chemistry Division, National Dairy Research Institute (NDRI), India
More details
Series
Language
English
Place of publication
Oakville
Canada
Target group
Professional and scholarly
Academic and Postgraduate
Illustrations
16 s/w Abbildungen, 8 farbige Abbildungen, 3 s/w Photographien bzw. Rasterbilder, 13 s/w Zeichnungen, 8 farbige Zeichnungen, 36 s/w Tabellen
36 Tables, black and white; 8 Line drawings, color; 13 Line drawings, black and white; 3 Halftones, black and white; 8 Illustrations, color; 16 Illustrations, black and white
Dimensions
Height: 240 mm
Width: 161 mm
Thickness: 27 mm
Weight
937 gr
ISBN-13
978-1-77463-991-7 (9781774639917)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
Megh R. Goyal | N. Veena | Santosh K. Mishra
Functional Dairy Ingredients and Nutraceuticals
Physicochemical, Technological, and Therapeutic Aspects
E-Book
10/2022
1st Edition
Apple Academic Press Inc.
€173.99
Available for download
Megh R. Goyal | N. Veena | Santosh K. Mishra
Functional Dairy Ingredients and Nutraceuticals
Physicochemical, Technological, and Therapeutic Aspects
E-Book
10/2022
1st Edition
Apple Academic Press Inc.
€173.99
Available for download
Persons
Megh R. Goyal, PhD, PE, is a retired professor in Agricultural and Biomedical Engineering from the General Engineering Department in the College of Engineering at the University of Puerto Rico-Mayaguez Campus. He has worked as a soil conservation inspector and as a research assistant at Haryana Agricultural University and Ohio State University. He was proclaimed as the "Father of Irrigation Engineering in Puerto Rico for the twentieth century" by the ASABE, Puerto Rico Section, for his pioneering work on micro irrigation, evapotranspiration, agroclimatology, and soil and water engineering. A prolific author and editor, he has written more than 200 journal articles and several textbooks and has edited over 100 books.
N. Veena, PhD, is Assistant Professor in the Department of Dairy Chemistry, College of Dairy Science and Technology, Guru Angad Dev Veterinary and Animal Sciences University, India. Her area of expertise includes fortification of milk, development and characterization of functional dairy foods, and nanoencapsulation of nutraceuticals and their delivery. She was involved in several institutional and externally funded research projects as principal or co-investigator and has published many research papers and review articles in national and international peer-reviewed journals as well as several book chapters and popular articles.
Santosh K. Mishra, PhD, is Assistant Professor in the Department of Dairy Microbiology at the College of Dairy Science and Technology at Guru Angad Dev Veterinary and Animal Sciences University, India. Dr. Mishra has experience in the dairy industry as a Quality Assurance Executive at Mother Dairy, New Delhi, India. He is handling several externally funded projects by the Indian Department of Science and Technology, the Indian Ministry of Food Processing Industries, and the Indian University Grants Commission. He has published several research, review, and popular articles in national and international journals as well as several book chapters and teaching reviews in various training programs.
N. Veena, PhD, is Assistant Professor in the Department of Dairy Chemistry, College of Dairy Science and Technology, Guru Angad Dev Veterinary and Animal Sciences University, India. Her area of expertise includes fortification of milk, development and characterization of functional dairy foods, and nanoencapsulation of nutraceuticals and their delivery. She was involved in several institutional and externally funded research projects as principal or co-investigator and has published many research papers and review articles in national and international peer-reviewed journals as well as several book chapters and popular articles.
Santosh K. Mishra, PhD, is Assistant Professor in the Department of Dairy Microbiology at the College of Dairy Science and Technology at Guru Angad Dev Veterinary and Animal Sciences University, India. Dr. Mishra has experience in the dairy industry as a Quality Assurance Executive at Mother Dairy, New Delhi, India. He is handling several externally funded projects by the Indian Department of Science and Technology, the Indian Ministry of Food Processing Industries, and the Indian University Grants Commission. He has published several research, review, and popular articles in national and international journals as well as several book chapters and teaching reviews in various training programs.
Content
PART I: PHYSICOCHEMICAL AND TECHNOLOGICAL ASPECTS OF MILK-DERIVED COMPONENTS 1. Lactulose: Production and Techno-Functional Applications 2. Casein-Derived Bioactive Peptides: Isolation, Characterization, and Functional Aspects 3. Whey Protein Derived Bioactive Peptides: Isolation, Characterization, and Functional Aspects PART II: THERAPEUTIC ASPECTS OF DAIRY INGREDIENTS 4. Colostrum as a Source of Nutraceuticals 5. Structural and Functional Aspects of Milk Oligosaccharides 6. Conjugated Linoleic Acid: Synthesis, Physiological, and Functional Aspects 7. Lactoferrin: Isolation and Functional Aspects PART III: ENHANCING THE FUNCTIONALITY OF DAIRY FOODS 8. Fortification of Vitamins as Dietary Supplements in Dairy Foods 9. Mineral Fortification of Dairy Foods 10. Delivery of Probiotics Through Dairy Foods 11. Strategies to Reduce Cholesterol in Dairy Foods