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Bioactive components in milk and dairy products
1 online resource (xi, 426 pages) : illustrations
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 prod.
Overview of bioactive components in milk and dairy products / Young W. Park -- Bioactive components in milk / Hannu J. Korhonen -- Bioactive components in goat milk / Young W. Park -- Bioactive components in sheep milk / Isidra Recio [and others] -- Bioactive components in buffalo milk / A.J. Pandya and George F.W. Haenlein -- Bioactive components in camel milk / Elsayed I. El-Agamy -- Bioactive components in mare milk / Qinghai Sheng and Xinping Fang -- Bioactive components in caseins, caseinates, and cheeses / Ryozo Akuzawa, Takayuki Miura, and Hiroshi Kawakami -- Bioactive components in yogurt products / Eveline M. Ibeagha-Awemu, J.-R. Liu, and Xin Zhao -- Bioactive components in kefir and koumiss / Jia-ping Lv and Li-Min Wang -- Bioactive components in whey products / Sanghoon Ko and Hae-Soo Kwak -- Probiotics and prebiotics as bioactive components in dairy products / Young Jin Baek and Byong H. Lee -- Regulatory issues and functional health claims for bioactive compounds / Peter Roupas, Peter Williams, and Christine Margetts -- New technologies for isolation and analysis of bioactive compounds / Sumangala Gokavi -- Potential for improving health: immunomodulation by dairy ingredients / Tadao Saito -- Potential for improving health: calcium bioavailability in milk and dairy products / Eveline M. Ibeagha-Awemu, Patrick M. Kgwatalala, and Xin Zhao -- Potential for improving health: iron fortification of dairy products / Young W. Park.
Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty
Includes bibliographical references and index.