Cargando…
Dairy-derived ingredients : food and nutraceutical uses /
Annotation
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Boca Raton : Cambridge :
CRC Press ; Woodhead Pub.,
2009.
|
| Colección: | Woodhead Publishing in food science, technology, and nutrition.
|
| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Novel approaches for the separation of dairy components and manufacture of dairy ingredients
- Understanding the factors affecting spray-dried dairy powder properties and behavior
- 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
- 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
- Molecular understanding of the interaction of dairy proteins with other food biopolymers
- Novel applications of enzymes in the dairy sector: 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 encapsulation
- 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.