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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, osteoporosis, food allergy, immune function and gastrointestinal health. Part 2 reviews key dairy ingredients, their functional benefits and uses, covering caseinophosphopeptides, oligosaccharides, lactic acid bacteria and conjugated linoleic acid.

Part 3 covers product development issues ranging from enhancing the functionality of prebiotics and probiotics 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.

Chapter Titles:

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) 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.
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No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 2003 Gale, Cengage Learning. All rights reserved.

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Publication:Food Trade Review
Article Type:Book Review
Date:May 1, 2003
Words:275
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