Cover for Dairy-Derived Ingredients

Dairy-Derived Ingredients

Food and Nutraceutical Uses

A volume in Woodhead Publishing Series in Food Science, Technology and Nutrition

Book2009

Edited by:

Milena Corredig

Dairy-Derived Ingredients

Food and Nutraceutical Uses

A volume in Woodhead Publishing Series in Food Science, Technology and Nutrition

Book2009

 

Cover for Dairy-Derived Ingredients

Edited by:

Milena Corredig

About the book

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Book 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 application ... read full description

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    Index

    Pages 675-690

About the book

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.

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.

Key Features

  • Summarises modern approaches to the separation of dairy components and the manufacture of dairy ingredients
  • Assesses advances in both the biological and technological functionality of dairy components
  • Examines the application of dairy components in both food and non-food products
  • Summarises modern approaches to the separation of dairy components and the manufacture of dairy ingredients
  • Assesses advances in both the biological and technological functionality of dairy components
  • Examines the application of dairy components in both food and non-food products

Details

ISBN

978-1-84569-465-4

Language

English

Published

2009

Copyright

Copyright © 2009 Woodhead Publishing Limited. All rights reserved.

Imprint

Woodhead Publishing

Editors

Milena Corredig