Dairy-derived ingredients food and nutraceutical uses
Annotation
Saved in:
| Other Authors: | |
|---|---|
| Format: | eBook |
| Language: | English |
| Published: |
Boca Raton : Cambridge :
CRC Press ; Woodhead Pub.,
2009.
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| Series: | Woodhead Publishing in food science, technology, and nutrition.
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| Subjects: | |
| ISBN: | 9781615832071 9781845697198 9781439820704 9781845694654 |
| Physical Description: | 1 online zdroj (xxi, 690 p.) : ill. |
Cover
Table of contents
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| 020 | |a 9781615832071 |q (ebook) | ||
| 020 | |a 9781845697198 |q (ebook) | ||
| 020 | |z 9781439820704 | ||
| 020 | |z 9781845694654 | ||
| 035 | |a (OCoLC)525277539 |z (OCoLC)551953926 |z (OCoLC)869282247 | ||
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| 245 | 0 | 0 | |a Dairy-derived ingredients |h [elektronický zdroj] : |b food and nutraceutical uses / |c edited by Milena Corredig. |
| 260 | |a Boca Raton : |b CRC Press ; |a Cambridge : |b Woodhead Pub., |c 2009. | ||
| 300 | |a 1 online zdroj (xxi, 690 p.) : |b ill. | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a počítač |b c |2 rdamedia | ||
| 338 | |a online zdroj |b cr |2 rdacarrier | ||
| 490 | 1 | |a Woodhead Publishing in food science, technology and nutrition | |
| 504 | |a Includes bibliographical references and index. | ||
| 520 | 8 | |a Annotation |b Advances in technologies for the extraction and modification of valuable milk components have opened up new opportunities for the food and nutraceutical industries. New applications for dairy ingredients are also being found. Dairy-derived ingredients reviews the latest research in these dynamic areas. Part one covers modern approaches to the separation of dairy components and manufacture of dairy ingredients. Part two focuses on the significant area of the biological functionality of dairy components and their nutraceutical applications, with chapters on milk oligosaccharides, lactoferrin and the role of dairy in food intake and metabolic regulation, among other topics. The final part of the book surveys the technological functionality of dairy components and their applications in food and non-food products. Dairy ingredients and food flavour, applications in emulsions, nanoemulsions and nanoencapsulation, and value-added ingredients from lactose are among the topics covered. With its distinguished editor and international team of contributors, Dairy-derived ingredients is an essential guide to new developments for the dairy and nutraceutical industries, as well as researchers in these fields. | |
| 505 | 0 | |a Novel approaches for the separation of dairy components and manufacture of dairy ingredients -- Understanding the factors affecting spray-dried dairy powder properties and behavior -- Production and enrichment of bioactive peptides derived from milk proteins -- Processing means for milkfat fractionation and production of functional compounds -- Modern approaches to lactose production -- Studies of biological function and structure of casein micelles and future implications -- Glycosylated dairy components: their roles in nature and ways to make use of their biofunctionality in dairy products -- Application of dairy-derived ingredients in food intake and metabolic regulation -- Bioactive milk protein and peptide functionality -- Bovine milk immunoglobulins against microbial human diseases -- Lactoferrin for human health -- Harnessing milk oligosaccharides for nutraceutical applications -- Lipids from milk fat globule membrane as a health ingredient: composition, properties and technological aspects -- Molecular understanding of the interaction of dairy proteins with other food biopolymers -- Novel applications of enzymes in the dairy sector: optimizing functional properties of milk proteins by enzymatic cross-linking -- Improving technological and functional properties of milk by high-pressure processing -- Impact of dairy ingredients on the flavour profiles of foods -- Production of dairy aromas and flavors: new directions -- Dairy ingredients in non-dairy food systems -- The role of dairy ingredients in processed cheese products -- Emulsions and nanoemulsions using dairy ingredients -- Using dairy ingredients for micro and encapsulation -- Using dairy ingredients to produce edible films and biodegradable packaging materials -- Transformation of lactose for value-added ingredients -- Protein interactions and functionality of milk protein products. | |
| 590 | |a Knovel Library |b ACADEMIC - Food Science | ||
| 506 | |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty univerzity | ||
| 650 | 0 | |a Dairy products in human nutrition. | |
| 650 | 0 | |a Functional foods. | |
| 650 | 0 | |a Dairy processing. | |
| 655 | 7 | |a elektronické knihy |7 fd186907 |2 czenas | |
| 655 | 9 | |a electronic books |2 eczenas | |
| 700 | 1 | |a Corredig, Milena, |d 1967- | |
| 776 | 0 | 8 | |i Print version: |t Dairy-derived ingredients. |d Boca Raton : CRC Press ; Cambridge : Woodhead Pub., 2009 |z 9781439820704 |w (OCoLC)406174600 |
| 830 | 0 | |a Woodhead Publishing in food science, technology, and nutrition. | |
| 856 | 4 | 0 | |u https://proxy.k.utb.cz/login?url=http://app.knovel.com/hotlink/toc/id:kpDDIFNU02/dairy_derived_ingredients__food_and_nutraceutical_uses |y Plný text |
| 992 | |a BK |c KNOVEL | ||
| 999 | |c 79431 |d 79431 | ||
| 993 | |x NEPOSILAT |y EIZ | ||
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