»
Dairy-Derived Ingredients
 
 

Dairy-Derived Ingredients, 1st Edition

Food and Nutraceutical Uses

 
Dairy-Derived Ingredients, 1st Edition,M Corredig,ISBN9781845694654
 
 
 

M Corredig   

Woodhead Publishing

9781845694654

9781845697198

712

Print Book + eBook

USD 366.00
USD 610.00

Buy both together and save 40%

Print Book

Hardcover

In Stock

Estimated Delivery Time
USD 305.00

eBook
eBook Overview

VST format:

DRM Free included formats: PDF

USD 305.00
Add to Cart
 
 

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

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.

M Corredig

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.

Dairy-Derived Ingredients, 1st Edition

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.
 
 
Back To School Sale | Use Promo Code BTS14
Shop with Confidence

Free Shipping around the world
▪ Broad range of products
▪ 30 days return policy
FAQ