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Functional Dairy Products (Volume 1)
Woodhead Publishing Ltd, Feb 2003, Pages: 416
Dairy products constitute one of the most important types of functional food. Edited by two of the leading authorities in the field, and with a distinguished international team of contributors, this major collection reviews the health benefits of functional dairy products, their ingredients and key product development issues.
- Provides and authoritative review of the key recent developments in functional dairy foods
- Reviews their health benefits, ingredients and product development issues
- Edited by two of the world's leading authorities in the field
- Essential research for all those concerned with functional dairy foods
After an introductory survey of the various types of functional dairy product, Part 1 discusses current research on the health benefits of functional dairy products, with chapters on cancer, coronary heart disease, osteoporosis, food allergy, immune function and gastrointestinal health
Part 2 reviews key dairy ingredients, their functional benefits and uses, covering caseinophosphopeptides, oligosaccharides, lactic acid bacteria and conjugated linoleic acid.
Part 3 covers product development issues ranging from enhancing the functionality of prebiotics and probiotics to safety evaluation, consumer, market and research trends in this important sector.
Functional dairy products will be a standard work for food manufacturers developing new dairy products and for all those researching functional foods.
...a standard work for food manufacturers developing new dairy products and those researching functional foods.
New Nutrition Business
…an updated valuable collection of functional dairy products.
Advances in Food Sciences
…this is a useful book for anyone working in the fod industry involved with new product development, or researchers and health professionals with particular interests in functional foods.
British Nutrition Foundation
About the Editors
Professor Tiina Mattila-Sandholm and Dr Maria Saarela both hold senior positions in VTT Biotechnology, one of the world's leading centres for food research. Professor Mattila-Sandholm coordinates the prestigious PROEUHEALTH cluster of research projects on functional dairy products. Both she and Dr Saarela have published widely in this area.
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