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Milk and Dairy Products as Functional Foods (Society of Dairy Technology) Hardcover – 16 May 2014

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Product details

  • Hardcover: 404 pages
  • Publisher: Wiley-Blackwell; 1 edition (16 May 2014)
  • Language: English
  • ISBN-10: 1444336835
  • ISBN-13: 978-1444336832
  • Product Dimensions: 17.8 x 2.5 x 25.1 cm
  • Average Customer Review: Be the first to review this item
  • Amazon Bestsellers Rank: 5,696,412 in Books (See Top 100 in Books)
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Product description

From the Back Cover

There continues to be strong interest within the food industry in developing new products which offer
functional health benefits to the consumer. The premium prices that can be charged make these added–value products lucrative for manufacturers, and they are also commercially popular. Dairy foods are central to this sector: they are good delivery systems for functional foods (yoghurts, milk drinks, spreads) and are also rich in compounds which can be extracted and used as functional ingredients in other food types.

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.

About the Author

Ara Kanekanian is Programme Director for the MSc in Food Science and Technology and the Head of Dairy Centre and Functional Food Research group at Cardiff Metropolitan University, UK

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