Dairy-derived ingredients : food and nutraceutical uses

Author(s)

• Corredig, Milena

Bibliographic Information

Dairy-derived ingredients : food and nutraceutical uses

edited by Milena Corredig

（Woodhead Publishing in food science, technology and nutrition）

Woodhead Publishing , CRC Press, 2009

• : CRC Press
• : Woodhead
• : e-book

Note

Includes bibliographical references and index

Description and Table of Contents

Volume

: CRC Press ISBN 9781439820704

Description

Advances in technologies for the extraction and modification of valuable milk components have opened up new opportunities for the food and nutraceutical industries. Reviewing the latest research in this dynamic area, this book covers modern approaches to the separation of dairy components and manufacture of dairy ingredients. It highlights the biological functionality of dairy components and their nutraceutical applications, including milk oligosaccharides, lacctoferrin, and the role of dairy products in metabolic regulation. The text concludes with a discussion of the technological functionality of dairy components and their applications in food and non-food products.

Table of Contents

PART 1 MODERN APPROACHES TO THE SEPARATION OF DAIRY COMPONENTS AND MANUFACTURE OF DAIRY INGREDIENTS Novel approaches for the separation of dairy components and manufacture of dairy ingredients U Kulozik, Technische Universitat Munchen, Germany Introduction. State of the art separation techniques. Process intensification by hybrid processes. Alternative membrane processing concepts. References. Understanding the factors affecting spray-dried dairy powder properties and behaviour P Schuck, INRA, France Introduction. Principles of spray drying. Properties and qualities of dairy powders. Effects of spray drying parameters on powder properties. Control and improvement of powder properties. Conclusions and and future trends. References. Production and enrichment of bioactive peptides derived from milk proteins L Vercruysse, J Van Camp, K Dewettinck and G Smagghe, Ghent University, Belgium Introduction. Enzymatic hydrolysis. Microbial fermentation. Enrichment of bioactive peptides. Future trends. Acknowledgement. Sources of further information and advice. References. Processing means for milkfat fractionation and production of functional compounds M Sichien, N Thienpont, E Fredrick, T Trung Le, J Van Camp and K Dewettinck, Ghent University, Belgium Introduction. Overview of milk lipids. Milk fat modification. Milk fat minor components. Nutritional properties of dairy fats. Acknowledgements. References. Modern approaches to lactose production R J Durham, University of Western Sydney, Australia Introduction. Whey and permeate pretreatemnts. Lactose crystallisation processes. Post handling - separation, washing and drying crystals. Specialized pharmaceutical products. Lactose standards and specifications. Mother liquor. Applications and functionality of lactose. Current and future trends. Sources of further information and advice. References. PART 2 BIOLOGICAL FUNCTIONALITY OF DAIRY COMPONENTS AND NUTRACEUTICAL APPLICATIONS Studies of biological function and structure of casein micelles and future implications P Qi, Agricultural Research Service, USDA, USA Introduction. Brief review of proposed models for casein micelles. Synthesis and secretion of caseins. Studies on the structure of casein micelles. Future trends. References. Glycosylated dairy components: their roles in nature and ways to make use of their biofunctionality in dairy products I Recio, F J Moreno and R Lopez-Fandino, Instituto de Fermentaciones Industriales (CSIC), Spain -casein andk Introduction: glycosylation of milk proteins. caseinmacropeptide. Glycosylated whey proteins. Glycoproteins associated with the milk-fat globule membrane (MFGM). Conclusions and future trends. Acknowledgements. References. Application of dairy-derived ingredients in food intake and metabolic regulation T Akhavan, S Panahi, G H Anderson and B L Luhovyy, University of Toronto, Canada Introduction. Dairy derived ingredients. Relationship between milk and chronic disease. Dairy components and their effect on satiety and food intake regulation. Dairy-based functional foods. Conclusion. References. Bioactive milk protein and peptide functionality R Kekkonen, Valio Ltd, Finland and University of Helsinki, Institute of Biomedicine, Finland and K Peuhkuri, Netnut, Finland and University of Helsinki, Institute of Biomedicine, Finland Introduction. Major bioactive milk proteins and peptides. Health-promoting properties of bioactive milk proteins and peptides. Future trends. Sources of further information and advice. References. Bovine milk immunoglobulins against microbial human diseases H J Korhonen and P Marnila, MTT Agrifood Research Finland, Finland Introduction. Properties of immunoglobulins. Production and isolation of immunoglobulins. Applications of immunoglobulins. Future trends. References. Lactoferrin for human health P Marnila and H J Korhonen, MTT Agrifood Research Finland, Finland Introduction. Antimicrobial activities. Cancer prevention and immunological effects. Other biological activities. Applications and safety aspects. References. Harnessing milk oligosaccharides for nutraceutical applications R Hickey, Teagasc, Ireland Introduction. Composition of oligosaccharides in milk. Nutraceutical potential of milk oligosaccharides. Isolation of milk oligosaccharides for use as food additives. Commercial products containing milk oligosaccharides. Perspectives and future trends. References. Lipids from milk fat globule membrane (MFGM) as a health ingredient: composition, properties and technological aspects S Mezouari and Y Pouliot, Universite Laval, Canada and M Britten, Agriculture and Agri-Food Canada, Canada Introduction. Composition of the milk-fat globule membrane (MFGM)-lipids. Separation of milk-fat globule membrane-lipids. Effect of processing on milk-fat globule membrane-lipids. Beneficial effects of milk-fat globule membrane-lipids. Conclusion and perspectives. References. PART 3 TECHNOLOGICAL FUNCTIONALITY OF DAIRY COMPONENTS AND FOOD AND NON-FOOD APPLICATIONS Molecular understanding of the interaction of dairy proteins with other food biopolymers M Corredig, University of Guelph, Canada Introduction. Interpolymer complexes: interactions of polysaccharides with whey proteins or sodium caseinate. Interactions of casein micelles with polysaccharide. Polysaccharides interactions with milk proteins adsorbed at oil-water interfaces. Conclusions. References. Optimizing functional properties of milk proteins by enzymatic cross-linking T Huppertz, NIZO food research, The Netherlands Introduction. Functional properties of milk proteins. Enzymatic cross-linking of milk proteins. Physicochemical properties of cross-linked milk proteins. Gelation properties of milk systems subjected to enzymatic cross-linking. Emulsification properties of cross-linked milk proteins. Conclusions. References. Improving technological and functional properties of milk by high pressure processing A L Kelly, K I Kothari and D D Voigt, University College Cork, Ireland, T Huppertz, NIZO Food Research, The Netherlands Introduction to high-pressure (HP) processing in the food industry. Effects of high-pressure treatment on constituents and properties of milk. Applications of high-pressure treatment in processing liquid milk. High-pressure treatment of milk for the manufacture of acid-coagulated milk products. High-pressure treatment of milk for cheese manufacture. High-pressure treatment of milk for ice-cream manufacture. Commercial prospects for high-pressure in the dairy industry. Conclusion. References. Impact of dairy ingredients on the flavour profiles of foods M Drake, J Wright, M Whitson and M Lloyd, North Carolina State University, USA Defining flavour of dried ingredients. Sources of flavours in dried dairy ingredients. Flavour carry-through with dried dairy ingredients. Future trends. References. Production of dairy aromas and flavors: new directions M Sibeijn, Dishman Netherlands B.V. and J A Wouters, NIZO food research, The Netherlands Introduction. Production methods for dairy aromas and flavors. Downstream processing of dairy aromas and flavours. References. Dairy ingredients in non-dairy food systems B T O'Kennedy, Moorepark Food Research Centre, Ireland Introduction to dairy ingredients and their potential use in other food systems. Functionality of dairy ingredients. Dairy ingredients in food systems. Bakery products. Future trends. References. The role of dairy ingredients in processed cheese products T P Guinee, Moorepark Food Research Centre, Ireland Introduction. Manufacture of processed cheese products (PCPs). Effects of different ingredients on properties of processed cheese products. Effect of characteristics of natural cheese used in processing. Milk proteins. Cheese base (CB) and ultrafiltered milk retentate (UFMR). Other dairy ingredients. Conclusions. References. Emulsions and nanoemulsions using dairy ingredients P Wilde, Institute of Food Research, UK Emulsions and nanoemulsions: utilization and functionality. Emulsion formation and stability. Dairy ingredients as emulsifiers. Processing effects. Improving functionality. Future trends. Sources of further information and advice. References. Using dairy ingredients for micro and nanoencapsulation C M Oliver and M A Augustin, Food Science Australia, Australia Introduction. Designing encapsulated ingredients. Encapsulating properties of dairy ingredients. Encapsulated systems utilizing dairy ingredients as encapsulants. Future trends. Sources of further information and advice. References. Using dairy ingredients to produce edible films and biodegradable packaging materials P M Tomasula, Agricultural Research Service, USDA, USA Introduction. The milk proteins used for film formation. Edible films and coatings made from casein or whey proteins. Improvements to edible films. Milk proteins in composite films. Modifying the properties of edible films through processing. Potential applications. Future trends. Sources of further information and advice. References. Transformation of lactose for value-added ingredients A H J Paterson, Massey University, New Zealand and S J Kellam, Hilmar Cheese Company, USA Sources of lactose. Galacto-oligosaccharides. Lactulose. Lactitol. Lactobionic acid. Hydrolysed lactose. Tagatose. Lactose as a fermentation substrate. References. Protein interactions and functionality of milk protein products H Singh, Massey University, New Zealand Introduction. Milk protein products and powders. Protein interactions during the manufacture of skim milk powder (SMP) and milk protein concentrate (MPC) powders. Protein interactions during the manufacture of whey protein and casein products. Functional properties and applications of milk protein products. References.

Volume

: Woodhead ISBN 9781845694654

Description

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, lactoferrin and the role of dairy in food intake and metabolic regulation, among other topics. The final part of the book surveys the technological functionality of dairy components and their applications in food and non-food products. Dairy ingredients and food flavour, applications in emulsions, nanoemulsions and nanoencapsulation, and value-added ingredients from lactose are among the topics covered.With its distinguished editor and international team of contributors, Dairy-derived ingredients is an essential guide to new developments for the dairy and nutraceutical industries, as well as researchers in these fields.

Table of Contents

• Part 1 Modern approaches to the separation of dairy components and manufacture of dairy ingredients: Novel approaches for the separation of dairy components and manufacture of dairy ingredients
• Understanding the factors affecting spray-dried dairy powder properties and behaviour
• Production and enrichment of bioactive peptides derived from milk proteins
• Processing means for milkfat fractionation and production of functional compounds
• Modern approaches to lactose production. Part 2 Biological functionality of dairy components and nutraceutical applications: Studies of biological function and structure of casein micelles and future implications
• Glycosylated dairy components: Their roles in nature and ways to make use of their biofunctionality in dairy products
• Application of dairy-derived ingredients in food intake and metabolic regulation
• Bioactive milk protein and peptide functionality
• Bovine milk immunoglobulins against microbial human diseases
• Lactoferrin for human health
• Harnessing milk oligosaccharides for nutraceutical applications
• Lipids from milk fat globule membrane as a health ingredient: Composition, properties and technological aspects. Part 3 Technological functionality of dairy components and food and non-food applications: Molecular understanding of the interaction of dairy proteins with other food biopolymers
• Optimizing functional properties of milk proteins by enzymatic cross-linking
• Improving technological and functional properties of milk by high pressure processing
• Impact of dairy ingredients on the flavour profiles of foods
• Production of dairy aromas and flavors: New directions
• Dairy ingredients in non-dairy food systems
• The role of dairy ingredients in processed cheese products
• Emulsions and nanoemulsions using dairy ingredients
• Using dairy ingredients for micro and nanoencapsulation
• Using dairy ingredients to produce edible films and biodegradable packaging materials
• Transformation of lactose for value-added ingredients
• Protein interactions and functionality of milk protein products.

Volume

: e-book ISBN 9781845697198

Description

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, lactoferrin and the role of dairy in food intake and metabolic regulation, among other topics. The final part of the book surveys the technological functionality of dairy components and their applications in food and non-food products. Dairy ingredients and food flavour, applications in emulsions, nanoemulsions and nanoencapsulation, and value-added ingredients from lactose are among the topics covered. With its distinguished editor and international team of contributors, Dairy-derived ingredients is an essential guide to new developments for the dairy and nutraceutical industries, as well as researchers in these fields.

Table of Contents

• Part 1 Modern approaches to the separation of dairy components and manufacture of dairy ingredients: Novel approaches for the separation of dairy components and manufacture of dairy ingredients
• Understanding the factors affecting spray-dried dairy powder properties and behaviour
• Production and enrichment of bioactive peptides derived from milk proteins
• Processing means for milkfat fractionation and production of functional compounds
• Modern approaches to lactose production. Part 2 Biological functionality of dairy components and nutraceutical applications: Studies of biological function and structure of casein micelles and future implications
• Glycosylated dairy components: their roles in nature and ways to make use of their biofunctionality in dairy products
• Application of dairy-derived ingredients in food intake and metabolic regulation
• Bioactive milk protein and peptide functionality
• Bovine milk immunoglobulins against microbial human diseases
• Lactoferrin for human health
• Harnessing milk oligosaccharides for nutraceutical applications
• Lipids from milk fat globule membrane as a health ingredient: composition, properties and technological aspects. Part 3 Technological functionality of dairy components and food and non-food applications: Molecular understanding of the interaction of dairy proteins with other food biopolymers
• Optimizing functional properties of milk proteins by enzymatic cross-linking
• Improving technological and functional properties of milk by high pressure processing
• Impact of dairy ingredients on the flavour profiles of foods
• Production of dairy aromas and flavors: new directions
• Dairy ingredients in non-dairy food systems
• The role of dairy ingredients in processed cheese products
• Emulsions and nanoemulsions using dairy ingredients
• Using dairy ingredients for micro and nanoencapsulation
• Using dairy ingredients to produce edible films and biodegradable packaging materials
• Transformation of lactose for value-added ingredients
• Protein interactions and functionality of milk protein products.

by "Nielsen BookData"

Details

• NCID: BB02750851
• ISBN:
  • 9781439820704
  • 9781845694654
  • 9781845697198
• Country Code: uk
• Title Language Code: eng
• Text Language Code: eng
• Place of Publication: Cambridge,Boca Raton
• Pages/Volumes: xxi, 690 p.
• Size: 24 cm
• Subject Headings:
  • LCSH : Dairy products in human nutrition
  • LCSH : Functional foods
  • LCSH : Dairy processing
• Parent Bibliography ID:
  • BA78933126