 |
Chocolates and Confections
March 2007
This comprehensive book combines artisan confectionery techniques with accessible explanations of the theory and science as well as formulas for use in production. |
|
Sweeteners Handbook, 3rd Edition
November 2007
First published in 1996, The Sweeteners Handbook has been an essential reference tool for the food industry, providing detailed information on the properties and applications of the sweeteners currently permitted for use in foodstuffs |
|
 |
 |
  |
|
 |
|
Functional dairy products
|
|
|
| T Matilla-Sandholm and M Saarela |
| Woodhead Publishing Limited |
| ISBN
NO: 1855735849 |
Published:
February 2003 |
UK
Price: £150
(
€202.00
,
$298.00
) |
|
|
 |
| Chapter 1: Introduction: classifying functional dairy products M. Saxelin, R. Korpela and A.Mayra-Makinen, Valio Ltd, Finland * Introductionv * Composition of milk* Fermented milk products* What do we mean by functional dairy products?* Examples of functional dairy products: gastrointestinal health and well-being* Examples of functional dairy products: cardiovascular health* Examples of functional dairy products: osteoporosis and other conditions* Future trends* Sources of further information and advice: links* ReferencesPart 1: The health benefits of functional dairy products Chapter 2: Cancer C. Gill and I. Rowland, University of Ulster, UK * Introduction* The relationship between diet and cancer* Colon carcinogenesis* Colorectal cancer and dairy products* Calcium* Casein* Whey* Conjugated linoleic acid* Sphingolipids* Prebiotics and probiotics* Mechanisms of anticarcinogenicity and antigenotoxicity for probiotics and prebiotics* Future trends* Sources of further information and advice* Acknowledgement* ReferencesChapter 3: Coronary heart disease J. Lovegrove and K. Jackson, The University of Reading, UK * Introduction* Risk factors in coronary heart disease* Lipoprotein metabolism and coronary heart disease* Diet and coronary heart disease* The effects of probiotics on coronary heart disease* The effects of prebiotics on coronary heart disease* The effects of synbiotics on coronary heart disease* Future trends* Sources of further information and advice* ReferencesChapter 4: Osteoporosis R. Wood, Tufts University, USA * Introduction* The epidemiology of osteoporosis* Dairy products, calcium intake and calcium absorption* Dairy products and osteoporosis* Future trends: genetic markers of osteoporosis risk* Future trends: redefining a nutritional prescription for optimal bone health* Sources of further information and advice* ReferencesChapter 5: Probiotics and the management of food allergy P. Kirjavainen, University of Turku, Finland * Introduction* The mechanisms and symptoms of food allergy* The prevalence of food allergy* Probiotics and food allergy: the clinical evidence* Mechanisms of action: gut microbiota composition and food allergy* Infant development and allergic sensitisation* Selecting the right probiotic* Conclusion and future trends* Sources of further information and advice* ReferencesChapter 6: Dairy products and immune function in the elderly H. Gill, Massey University, New Zealand * Introduction* The immune system* Immunosenescence* Nutrition and immune function in the elderly* Bovine milk and immunomodulation* Milk proteins* Antibodies and other protective agents in milk* Fermented dairy products and probiotic lactic acid bacteria (LAB)* Immunomodulatory effects of fermented milk products and LAB* Future trends* ReferencesChapter 7: The therapeutic use of probiotics in gastrointestinal inflammation F. Shanahan, University College Cork, Ireland * Introduction* Bacteria in the gut* Studying gut flora* Gut flora and intestinal function* Gut immune function* Microbial subversion of intestinal immunosensory function* Bacterial translocation* Intestinal bacteria and inflammatory bowel disease (IBD)* Modifying the gut flora: probiotics in practice* Future trends* Sources of further information and advice* Acknowledgement* ReferencesPart 2: Functional dairy ingredients Chapter 8: Caseinophosphopeptides (CPPs) as functional ingredients R. FitzGerald, University of Limerick, Ireland and H. Meisel Institut fur Chemie und Technologie der Milch, Germany * Introduction* Structural characteristics and production of CPPs* CPPs and mineral (calcium) bioavailability* Human studies with CPPs* Effects of CPPs on mineral uptake in specific cell systems* Cytomodulatory effects* Safety assessment of CPPs* Potential ingredient application of CPPs* Summary and future trends* ReferencesChapter 9: Oligosaccharides G. Boehm and B. Stahl, Numico Research Germany * Introduction* Structural aspects of free oligosaccharides* Physiological functions of dietary oligosaccharides* Effect on intestinal flora: prebiotic role* Effects on intestinal infections and mineral absorption* Effect on the immune system and other physiological effects* Analytical methods* Future trends* ReferencesChapter 10: Lactic acid bacteria (LAB) in functional dairy products R. Fonden, Arla Foods Innovation and M. Saarela, J. Matto and T. Matilla-Sandholm, VTT Biotechnology * Introduction* The production of dairy products using LAB* Dairy products with probiotic LAB* The health benefits of probiotic LAB* Enhancing the viability and stability of LAB* Enhancing the functionality of LAB* Future trends* Sources of further information and advice* ReferencesChapter 11: Conjugated linoleic acid (CLA) as a functional ingredient S. Gnadig, Y Xue, O. Berdeaux, J Chardigny and J. Sebedio, Institut National de la Recherche Agronomique, France * Introduction* Natural sources of CLA* Commercial production of CLA* Analytical methods* The influence of processing on the CLA content of dairy products* Functional benefits of CLA: cancer* Multisite anticarcinogenesis* Multistage anticarcinogenesis* Mechanisms of CLA anticarcinogenesis* Functional benefits of CLA: lipid and protein metabolism* The process of CLA metabolism* Functional benefits of CLA: atherosclerosis* Functional benefits of CLA: immune function* Functional benefits of CLA: diabetes* Conclusion and future trends* ReferencesPart 3: Product development Chapter 12: Enhancing the functionality of prebiotics and probiotics R. Rastall, The University of Reading, UK * Introduction* The functional enhancement of prebiotics* Targeted prebiotics* Current manufacturing technologies for prebiotics* Emerging manufacturing technologies for second generation prebiotics* The functional enhancement of probiotics* Conclusion and future trends* ReferencesChapter 13: Safety evaluation of probiotics A. Ouwehand and S. Salminen, University of Turku, Finland * Introduction* Key safety issues* Identifying probiotic strains* Potential risk factors: acute toxicity* Potential risk factors: microbial metabolism* Potential risk factors: microbial properties and binding* Other potential risk factors* Post-marketing surveillance* Safety issues for new generation probiotics* The safety of animal probiotics* The current regulatory context* Conclusion and future trends* Sources of further information and advice* ReferencesChapter 14: Clinical trials P. Marteau, Paris V University, France * Introduction* Setting up a clinical trial: protocols* Statistical analysis* Ethical issues* Managing a clinical trial* Assessing the validity of a clinical trial* Sources of further information and advice* ReferencesChapter 15: Consumers and functional foods L. Lahteenmaki, VTT Biotechnology, Finland * Introduction* The role of health in food choice* Nutritional guidelines and health claims* Consumers, health claims and products* Consumer attitudes to functional foods* Future trends* Sources of further information and advice* ReferencesChapter 16: European research in probiotics and prebiotics: the PROEUHEALTH cluster T. Matilla Sandholm, L. Lahteenmaki and M. Saarela, VTT Biotechnology, Finland * Introduction: research projects within the PROEUHEALTH cluster* Developing research tools: MICROBE DIAGNOSTICS* Understanding mechanisms of action: DEPROHEALTH, PROPATH and EU MICROFUNCTION* Investigating effects on health: PROGID, CROWNALIFE and PROSAFE* Probiotic and prebiotic technologies: PROTECH* Consumers and the perceived health benefits of probiotics* Conclusions and future trends* ReferencesChapter 17: The market for functional dairy products: the case of the United States L. Hoolihan, Dairy Council of California, USA * Introduction* Drivers of the functional foods market* The growth of the functional foods market in the US* The regulatory context in the US* The potential for functional dairy foods in the US* Future trends * Sources of further information and advice* References |
 |
|
|
 |
 |
|
|
|
|
|
|
.gif)
.gif)
.gif)
(1).bmp)
