Functional Dairy Ingredients and Nutraceuticals: Physicochemical, Technological, and Therapeutic Aspects

The book explores the functional and nutraceutical therapeutic and physiochemical aspects of dairy foods, including production techniques, physiological effects, and the enhancement of functionality by adding nutraceuticals. It is a valuable resource for researchers, scientists, and industry professionals.

Format: Hardback
Length: 314 pages
Publication date: 13 October 2022
Publisher: Apple Academic Press Inc.

New research and advancements in the unique functional and nutraceutical therapeutic and physiochemical aspects of dairy foods have been extensively explored in the recently published book titled "Functional Dairy Ingredients and Nutraceuticals: Physicochemical, Technological, and Therapeutic Aspects." This comprehensive volume delves into the specific health benefits of dairy ingredients in nutraceuticals and functional foods, while also exploring production techniques that enhance their therapeutic value.

The book begins by examining the physicochemical and technological aspects of milk-derived components, including production, extraction, and purification, as well as their functional and technological applications. It discusses the production of various functional dairy ingredients such as lactulose, casein, and whey protein-derived bioactive peptides, highlighting their potential applications in the food and dairy industry.

The second section of the book focuses on the therapeutic aspects of dairy ingredients. It explores the physiological and health effects of colostrum, oligosaccharides, conjugated linoleic acid, and lactoferrin, highlighting their potential benefits for human health. The authors provide detailed insights into the mechanisms by which these components exert their effects and discuss their potential applications in the development of functional foods and nutraceuticals.

In the third section, the book explores ways to enhance the functionality of dairy foods by assessing the functional attributes that can be augmented by the addition of nutraceuticals such as probiotics, vitamins, and minerals, or by the removal of cholesterol. The authors discuss the potential benefits of these interventions in improving the health-promoting properties of dairy products and discuss the challenges and opportunities associated with their implementation.

Throughout the book, the authors have drawn on extensive research and data to provide readers with a comprehensive understanding of the latest developments in the field. Functional Dairy Ingredients and Nutraceuticals: Physicochemical, Technological, and Therapeutic Aspects is an invaluable resource for researchers, scientists, students, growers, traders, processors, industries, and others involved with the physicochemical, technological, and therapeutic aspects of various nutraceuticals and functional dairy ingredients and their application in the food and dairy industry.

The book is organized into three main sections, each covering a different aspect of the topic. The first section provides an overview of the physicochemical and technological aspects of milk-derived components, including production, extraction, and purification. It discusses the functional and technological applications of various dairy ingredients, such as lactulose, casein, and whey protein-derived bioactive peptides. The authors also provide insights into the challenges and opportunities associated with the production of these ingredients, such as cost-effectiveness, scalability, and regulatory compliance.

The second section focuses on the therapeutic aspects of dairy ingredients. It explores the physiological and health effects of colostrum, oligosaccharides, conjugated linoleic acid, and lactoferrin, highlighting their potential benefits for human health. The authors discuss the mechanisms by which these components exert their effects and provide detailed insights into their potential applications in the development of functional foods and nutraceuticals.

The third section explores ways to enhance the functionality of dairy foods by assessing the functional attributes that can be augmented by the addition of nutraceuticals. It discusses the potential benefits of probiotics, vitamins, and minerals in improving the health-promoting properties of dairy products, as well as the challenges and opportunities associated with their implementation. The authors also discuss the potential use of cholesterol-reducing interventions to enhance the health benefits of dairy foods.

Throughout the book, the authors have provided extensive references and citations to support their arguments and provide readers with a comprehensive understanding of the literature on the topic. Functional Dairy Ingredients and Nutraceuticals: Physicochemical, Technological, and Therapeutic Aspects is an essential resource for researchers, scientists, students, growers, traders, processors, industries, and others involved with the physicochemical, technological, and therapeutic aspects of various nutraceuticals and functional dairy ingredients and their application in the food and dairy industry. It will be valuable to anyone seeking to stay up-to-date with the latest developments in this field and explore the potential applications of these ingredients in the development of innovative and healthy food products.

Weight: 793g
Dimension: 234 x 156 (mm)
ISBN-13: 9781774639917