Drawing on the expertise of a distinguished panel of experts, Functional Dairy Products: Volume 2 reviews the latest developments in the field and their industrial applications. It outlines the health benefits of functional dairy products and their applications in areas such as weight management, child health, and gut health. The book discusses various ingredients used in functional dairy products, such as pro- and prebiotics, hypoallergenic hydrolysates, and plant sterols and stanols. It also explores aspects of product development, such as biomarkers and experimental models to investigate health benefits, genomics of probiotic microorganisms, and functional dairy product regulation and safety.
View additional details
Table of Contents PART 1 THE HEALTH BENEFITS OF FUNCTIONAL DAIRY PRODUCTS. Dairy Components in Weight Management: A Broad Perspective. The Effects of Dairy Components on Food Intake and Satiety. Dairy Products, Probiotics, and the Health of Infants and Children. Functional Dairy Products for Gastrointestinal Infections and Dysfunction. Probiotics, Prebiotics, and Inflammatory Bowel Disease. Dairy Products and HIV/AIDS. Dairy Products and Oral Health. PART 2 FUNCTIONAL DAIRY INGREDIENTS. Dairy Propionibacteria as Probiotics. Synbiotics: Combining the Benefits of Pre-and Probiotics. Hypoallergenic Hydrolysates for the Prevention and Treatment of Cow’s Milk Allergy. Plant Sterols and Stanols as Functional Ingredients in Dairy Products. PART 3 PRODUCT DEVELOPMENT. Regulation of Functional Dairy Products. Using Biomarkers and other Indicators of Efficacy to Demonstrate the Health Benefits of Functional Dairy Products. Experimental Models to Investigate the Effect of Functional Dairy Products: The Case of Colon Carcinogenesis. Molecular Approaches to Asses the Activity and Functionality of Commensual and Ingested Bidfidobacteria in the Human Intestinal Tract. Genetics and Functional Genomics of Probiotic Bacteria: Translation to Applications. Characterising Probiotic Microorganisms. Methods to Improve the Viability and Stability of Probiotics. Microencapsulation for Delivery of Probiotic and other Ingredients in Functional Dairy Products. Assessing the Safety of Priobotics with Regard to Antibiotic Resistance. Development of Dairy Based Functional Foods Enriched in Conjugated Linoleic Acid with Special Reference to Rumenic Acid. Developing Dairy Weight Management Products. Developing a Functional Dairy Product: From Research on Lactobacillus Helevticus to Industrial Application of Cardi 04 in Novel Antihypertensive Drinking Yogurts.
We accept
0 items in my cart
