Handbook of functional dairy products
著者
書誌事項
Handbook of functional dairy products
（Functional foods and nutraceuticals series / edited by G. Mazza）
CRC Press, c2004
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注記
Includes bibliographical references and index
内容説明・目次
内容説明
Functional dairy products have been the focus of intense research and product development over the last two decades. At last, this valuable information has been compiled into one resource that reveals key advances in functional dairy ingredients and products and identifies directions for marketing and product development.
Handbook of Functional Dairy Products explores the product development process and the market dynamics driving product innovation. Chapters examine specific ingredients and products, safety and technology issues, the impact of biotechnology, the regulatory environment, and the communication of health benefits. Emphasis is placed on the potential contribution of functional dairy products in the maintenance of health and prevention of disease, and includes in-depth discussions of the selection, production, and benefits of probiotics, dairy-derived carbohydrates and prebiotics, bioactive peptides, the immune modulating effects of dairy ingredients, the health effects of conjugated linoleic acid (CLA), and calcium and iron fortification.
With a wealth of new research findings and insightful guidance for food product developers, this comprehensive reference is a must for everyone involved in the science, development, and marketing of functional dairy products.
目次
Chapter 1 Overview of Opportunities for Health-Enhancing Functional Dairy Products, Chapter 2 Successful Probiotic Lactobacilli: Human Studies on Probiotic Efficacy, Chapter 3 Successful Probiotic Bifidobacteria, Chapter 4 Lactose Intolerance and Low-Lactose Dairy Products, Chapter 5 trans-Galactooligosaccharides as Prebiotics, Chapter 6 Milk-Derived Bioactive Peptides: Formation and Prospects for Health Promotion, Chapter 7 Immunomodulation by Dairy Ingredients: Potential for Improving Health, Chapter 8 Conjugated Linoleic Acid, Chapter 9 Calcium Bioavailability of Dairy Components, Chapter 10 Iron Fortification of Dairy Products: A Novel Approach, Chapter 11 European Perspective on Development of a Health Claim Dossier for a Functional Dairy Product, Chapter 12 Communicating the Science behind the Health Benefits of Dairy Products: The American Experience, Chapter 13 Biotechnology of Food Cultures for the Nutritional Enhancement of Milk and Dairy Products, Chapter 14 The Safety Evaluation of Functional Dairy Foods, Index
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