Handbook of Functional Dairy Products

Front Cover
Colette Shortt, John O'Brien
CRC Press, Apr 19, 2016 - Technology & Engineering - 312 pages
3 Reviews
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.
 

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Contents

Chapter 1 Overview of Opportunities for HealthEnhancing Functional Dairy Products
1
Human Studies on Probiotic Efficacy
13
Chapter 3 Successful Probiotic Bifidobacteria
33
Chapter 4 Lactose Intolerance and LowLactose Dairy Products
71
Chapter 5 trans Galactooligosaccharides as Prebiotics
91
Formation and Prospects for Health Promotion
109
Potential for Improving Health
125
Chapter 8 Conjugated Linoleic Acid
155
A Novel Approach
199
Chapter 11 European Perspective on Development of a Health Claim Dossier for a Functional Dairy Product
217
The American Experience
233
Chapter 13 Biotechnology of Food Cultures for the NutritionalEnhancement of Milk and Dairy Products
255
Chapter 14 The Safety Evaluation of Functional Dairy Foods
275
Index
285
Back cover
295
Copyright

Chapter 9 Calcium Bioavailability of Dairy Components
169

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