Milk consumption and health /

Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Lange, Ebbe (Editor ), Vogel, Felix (Editor )
Formato: Electrónico eBook
Idioma:Inglés
Publicado: New York : Nova Biomedical Books, [2009]
Colección:Food and beverage consumption and health series.
Temas:
Milk in human nutrition.
Enriched foods.
Feeds > Composition.
Food > Composition.
Milk > chemistry
Milk > microbiology
Food, Fortified
Functional Food
Nutritive Value
Lait dans l'alimentation humaine.
Aliments enrichis.
Valeur nutritive.
HEALTH & FITNESS > Nutrition.
HEALTH & FITNESS > Diets.
MEDICAL > Nutrition.
MEDICAL > Nursing > Nutrition.
HEALTH & FITNESS > Food Content Guides.
Food > Composition
Feeds > Composition
Enriched foods
Milk in human nutrition
Acceso en línea:Texto completo
Tabla de Contenidos:
  • MILK CONSUMPTION AND HEALTH; Contents; Preface; Plant Sterols and Plant Stanols in MilkProducts Used as Functional Foods:Effects on Cardiovascular RiskDiseases Prevention; Abstract; 1. Introduction; 2. Plant Sterols and Plant Stanols; 2.1. Nomenclature, Chemical Structures and Properties; 2.3. Estimated Average Intakes of Phytosterols; 2.4. Prevention of Cardiovascular Diseases; 2.4.1. Mechanisms of Cholesterolemia Reduction; 2.4.1.1. Competition between Cholesterol and Phytosterols for MixedMicelles Solubilization; 2.4.1.2. Phytosterols and Cholesterol Co-crystallization.
  • 2.4.1.3. Reducing Cholesterol Absorption via Competition with CholesterolTransporters2.4.1.4. Inhibition of Enzymes Involved in Phytosterols Absorption Process; 2.5. Hypocholesterolemic Comparison between Plant Sterolsand Stanols; 2.6. Phytosterols Safety Use; 3. Milk and other Dairy Products Enrichedwith Phytosterols; 3.1. Legislation; 3.2. Market of Phytosterols Enriched Foods; 3.2.1. Authorized Foods; 3.2.2. Market Characterization; 3.3. Labelling; 3.4. Intake Recommendations; 3.5. Technological Aspects; 3.5.1. Phytosterols Formulations; 3.5.1.1. Esterified Phytosterols Formulations.
  • 3.5.1.2. Free Phytosterols Formulations3.6. Phytosterols Alimentary Matrices; 3.7. Phytosterols Analytical Methodologies; 3.7.1. Sample Preparation; 3.7.1.1. Solvent Extraction; 3.7.1.2. Saponification; 3.7.1.3. Unsaponifiable Fraction Extraction; 3.7.2. Determination; 3.7.2.1. Gas Chromatography Analysis; 3.7.2.2. Liquid Chromatography Analysis; 4. Conclusion; 5. Future Perspectives; References; Kefir and Health: A Perception; Abstract; Introduction; Production of Kefir; Chemical Composition of Kefir; Microbiological Characteristics; Nutritional Composition; Vitamin Content; Protein Content.
  • Sugar ContentsMineral Content; Therapeutic Characteristics; Anticarcinogenic Effect; Antibacterial Spectrum; Effect on Immune System; Anti-inflammatory; Hypocholesterolemic Effect Ý-galactosidase Activity; Gastrointestinal Proliferation; Bacterial Colonization; Anti-Diabetic Effect; Antiallergic Properties; Antioxidative Properties; Effect on Lipid and Blood Pressure Level; Protection against Apoptosis; Conclusion; Refrences; Fouling Reduction during MilkProcessing UsingEquipment Surface Modification; Abstract; Introduction; Materials and Methods; Plate Heat Exchanger Set-up.
  • Food Grade Surface CoatingsNi-P-PTFE Coatings; LectrofluorTM-641 Coatings; AMC148-18 Coatings; Fouling Experimentation; Statistical Analysis; Analytical Characterization of Foulants; Results; Visual Inspection of Fouled Plated Surface; Amount of Foulants Deposited; Chemical Analysis of the Foulants; Thermal Energy Savings during Skim Milk Pasteurization; Conclusion; Acknowledgments; Disclaimer; Referentes; Milk Fat/Sunflower Oil Blendsas Trans Fat Replacers; Abstract; Introduction; Milk Fat Stearin; Equilibrium Solid Fat Content; Thermal Behavior of HMF and the Blends.

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