Functional dairy products

Hardback  416  ISBN 1855735849      £150.00

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.

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.

Contents

Part 1: The health benefits of functional dairy products
Part 2: Functional dairy ingredients
Part 3: Product development

Introduction: classifying functional dairy products
M. Saxelin, R. Korpela and A.Mayra-Makinen, Valio Ltd, Finland

Part 1: The health benefits of functional dairy products

Cancer
C. Gill and I. Rowland, University of Ulster, UK

Coronary heart disease
J. Lovegrove and K. Jackson, The University of Reading, UK

Osteoporosis
R. Wood, Tufts University, USA

Probiotics and the management of food allergy
P. Kirjavainen, University of Turku, Finland

Dairy products and immune function in the elderly
H. Gill, Massey University, New Zealand

The therapeutic use of probiotics in gastrointestinal inflammation
F. Shanahan, University College Cork, Ireland

Part 2: Functional dairy ingredients

Caseinophosphopeptides (CPPs) as functional ingredients
R. FitzGerald, University of Limerick, Ireland and H. MeiselInstitut fur Chemie und Technologie der Milch, Germany

Oligosaccharides
G. Boehm and B. Stahl, Numico Research Germany

Lactic acid bacteria (LAB) in functional dairy products
R. Fonden, Arla Foods Innovation and M. Saarela, J. Matto and T. Matilla-Sandholm, VTT Biotechnology

Conjugated linoleic acid (CLA) as a functional ingredient
S. Gnadig, Y Xue, O. Berdeaux, J Chardigny and J. Sebedio, Institut National de la Recherche Agronomique, France

Part 3: Product development

Enhancing the functionality of prebiotics and probiotics
R. Rastall, The University of Reading, UK

Safety evaluation of probiotics
A. Ouwehand and S. Salminen, University of Turku, Finland

Clinical trials

Consumers and functional foods
L. Lahteenmaki, VTT Biotechnology, Finland

European research in probiotics and prebiotics: the PROEUHEALTH cluster
T. Matilla Sandholm, L. Lahteenmaki and M. Saarela, VTT Biotechnology, Finland

The market for functional dairy products: the case of the United States
L. Hoolihan, Dairy Council of California, USA

To find similar publications, click on a keyword below:
Woodhead Publishing Ltd : dairy products : food ingredients : food science : health and safety : microbiology : probiotics