Milk and Dairy Products as Functional Foods
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About this ebook
Milk and Dairy Products as Functional Foods draws together a wealth of information regarding the functional health benefits of milk and dairy products. It examines the physiological role and the claimed health effects of dairy constituents such as proteins, bioactive peptides, conjugated linoleic acid (CLA), omega 3 fatty acids vitamin D and calcium. These constituents have been shown to be, for example, anticarcinogenic, anti-inflammatory, antihypertensive, hypocholesterolemic, immune-modulating and antimicrobial. This book examines the evidence for these claims, and investigates practical approaches for utilising these attributes.
The book is aimed at dairy scientists and technologists in industry and academia, general food scientists and technologists, microbiologists and nutritionists together with all those involved in the formulation and production of functional food products.
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Cleaning-in-Place: Dairy, Food and Beverage Operations Rating: 0 out of 5 stars0 ratingsFermented Milks Rating: 0 out of 5 stars0 ratingsTechnology of Cheesemaking Rating: 0 out of 5 stars0 ratingsBrined Cheeses Rating: 0 out of 5 stars0 ratingsMilk Processing and Quality Management Rating: 0 out of 5 stars0 ratingsDairy Powders and Concentrated Products Rating: 0 out of 5 stars0 ratingsStructure of Dairy Products Rating: 0 out of 5 stars0 ratingsDairy Fats and Related Products Rating: 0 out of 5 stars0 ratingsMilk and Dairy Products as Functional Foods Rating: 0 out of 5 stars0 ratingsMicrobial Toxins in Dairy Products Rating: 0 out of 5 stars0 ratingsProbiotic Dairy Products Rating: 0 out of 5 stars0 ratings
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