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Although bioactive compounds in milk and dairy products have been extensively studied during the last few decades - especially in human and bovine milks and some dairy products - very few publications on this topic are available, especially in other dairy species' milk and their processed dairy products. Also, little is available in the areas of bioactive and nutraceutical compounds in bovine and human milks, while books on other mammalian species are non-existent. Bioactive Components in Milk and Dairy Products extensively covers the bioactive components in milk and dairy products of many…mehr

Produktbeschreibung
Although bioactive compounds in milk and dairy products have been extensively studied during the last few decades - especially in human and bovine milks and some dairy products - very few publications on this topic are available, especially in other dairy species' milk and their processed dairy products. Also, little is available in the areas of bioactive and nutraceutical compounds in bovine and human milks, while books on other mammalian species are non-existent. Bioactive Components in Milk and Dairy Products extensively covers the bioactive components in milk and dairy products of many dairy species, including cows, goats, buffalo, sheep, horse, camel, and other minor species. Park has assembled a group of internationally reputed scientists in the forefront of functional milk and dairy products, food science and technology as contributors to this unique book. Coverage for each of the various dairy species includes: bioactive proteins and peptides; bioactive lipid components; oligosaccharides; growth factors; and other minor bioactive compounds, such as minerals, vitamins, hormones and nucleotides, etc. Bioactive components are discussed for manufactured dairy products, such as caseins, caseinates, and cheeses; yogurt products; koumiss and kefir; and whey products. Aimed at food scientists, food technologists, dairy manufacturers, nutritionists, nutraceutical and functional foods specialists, allergy specialists, biotechnologists, medical and health professionals, and upper level students and faculty in dairy and food sciences and nutrition, Bioactive Components in Milk and Dairy Products is an important resource for those who are seeking nutritional, health, and therapeutic values or product technology information on milk and dairy products from the dairy cow and speciesbeyond. Areas featured are: * Unique coverage of bioactive compounds in milks of the dairy cow and minor species, including goat, sheep, buffalo, camel, and mare * Identifies bioactive components and their analytical isolation methods in manufactured dairy products, such as caseins, caseinates, and cheeses; yogurt products; koumiss and kefir; and whey products * Essential for professionals as well as biotechnology researchers specializing in functional foods, nutraceuticals, probiotics, and prebiotics * Contributed chapters from a team of world-renowned expert scientists
Autorenporträt
Young W. Park, PhD, is Professor of Food Science at the Georgia Small Ruminant Research & Extension Center, Fort Valley State University, Fort Valley, GA, USA, and an Adjunct Professor, Department of Food Science and Technology, University of Georgia, Athens, Georgia. Dr. Park has devoted his research career in goat milk and dairy goat products research for the past 27 years, publishing more than 240 revered journal articles, book chapters, and invited papers and abstracts in national and international conferences. He co-edited the Handbook of Milk of Non-Bovine Mammals by Wiley-Blackwell.
Inhaltsangabe
1. Introduction: Overview of bioactive components in milk and dairy products

Section I Bioactive components in milk

2. Bioactive components of human milk

3. Bioactive components of bovine milk

4. Bioactive components of goat milk

5. Bioactive components of sheep milk

6. Bioactive component of buffalo milk

7. Bioactive components of camel milk

8. Bioactive components of mare milk

Section II Bioactive components in manufactured dairy products

9. Bioactive components in caseins, caseinates and cheeses

10. Bioactive components in yogurt products

11. Bioactive components in Koumiss and Kefir

12. Bioactive components in whey products

13. Prebiotics and probiotics as bioactive components in dairy products

14. Bioactive components in relation to enzymes in milk and dairy products

Section III Other related issues on bioactive compounds in dairy foods

15. Nutrition and health benefits of bioactive components in milk and dairy products

16. Regulatory issues and functional health claims

17. New technologies for bioactive compounds isolation and analysis

18. Potential for improving health: Immunomodulation by dairy ingredients

19. Potential for improving health: Calcium bioavailability of milk and dairy products

20. Potential for improving health: Iron fortification of dairy products

21. Potential for improving health: Reduction of lactose for lactose intolerance
Rezensionen
"Using contributions from leading experts in the field, this volume examines the bioactive proteins and peptides, lipid components, oligosaccharides, vitamins, minerals, and nucleotides from a wide range of milk-producing animals." ( Book News, September 2009)