Functional Dairy Products.T. Mattila-Sandholm and M. Saarela
Published 2003 Hardback 395 Pages
Price: 139.00 [pounds sterling]
(UK: Woodhead Publishing)
Edited by two 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 coronary heart disease: see coronary artery disease.
coronary heart disease
or ischemic heart disease
Progressive reduction of blood supply to the heart muscle due to narrowing or blocking of a coronary artery (see atherosclerosis). , osteoporosis, food allergy food allergy Allergy medicine A condition, the incidence of which–0.3-7.5%–is obscured by controversial data and differing disease definitions; food-induced reactions of immediate-hypersensitivity type are common and include anaphylaxis, angioedema, , immune function and gastrointestinal health. Part 2 reviews key dairy ingredients, their functional benefits and uses, covering caseinophosphopeptides, oligosaccharides oligosaccharides (ol´igōsak´rīdz),
n. , lactic acid bacteria The Lactic Acid Bacteria (LAB) comprise a clade of Gram positive, low-GC, acid tolerant, non-sporulating, non-respiring rod or cocci that are associated by their common metabolic and physiological characteristics. and conjugated linoleic acid Conjugated linoleic acid (CLA) refers to a family of many isomers of linoleic acid (at least 13 are reported), which are found primarily in the meat and dairy products of ruminants. As implied by the name, the double bonds of CLAs are conjugated. .
Part 3 covers product development issues ranging from enhancing the functionality of prebiotics and probiotics Probiotics
Bacteria that are beneficial to a person's health, either through protecting the body against pathogenic bacteria or assisting in recovery from an illness.
Mentioned in: Colonic Irrigation, Dysentery, Gastroenteritis to safety evaluation, consumer, market and research trends in this important sector. Functional dairy products will be of interest to food manufacturers developing new dairy products and for all those researching functional foods.
Introduction: Classifying functional dairy products; Part I The health benefits of functional dairy products: Cancer; Coronary heart disease; Osteoporosis; Probiotics and the management of food allergy; Dairy products and the immune function in the elderly; The therapeutic use of probiotics in gastrointestinal inflammation. Part II Functional dairy ingredients: Caseinophosphopeptides (CPPs) as functional ingredients; Oligosaccharides; Lactic acid bacteria (LAB) in functional dairy products; Conjugated linoleic acid (CLA CLA,
n.pr See acid, conjugated linoleic. ) as a functional ingredient. Part III Product development: Enhancing the functionality of prebiotics and probiotics; Safety evaluation of probiotics; Clinical trials; Consumers and functional foods; European research in probiotics and prebiotics: the PROEUHEALTH cluster; The market for functional dairy products: the case of the United States.