- Language: English
- 230 Pages
- Published: January 2012
- Region: Global
Dairy-Derived Ingredients. Woodhead Publishing Series in Food Science, Technology and Nutrition
- Published: October 2009
- 712 Pages
- Elsevier Science and Technology
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.
- 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 SHOW LESS READ MORE >
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.
Milena Corredig is Professor in the Department of Food Science at the University of Guelph, Canada. She holds the Ontario Dairy Council/Natural Sciences and Engineering Research Council of Canada Industrial Research Chair in Dairy Technology and the Canada Research Chair in Food Nanostructures.