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Functional dairy products
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| T Matilla-Sandholm and M Saarela |
| Woodhead Publishing Limited |
| ISBN
NO: 1855735849 |
Published:
February 2003 |
UK Price: £135.00
(€207.00, $268.50)
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| Provides and authoritative review of the key recent developments in functional dairy foods* Reviews their health benefits, ingredients and product development issues* Edited by two of the world's leading authorities in the field* Essential research for all those concerned with functional dairy foodsDairy products constitute one of the most important types of functional food. Edited by two of the leading authorities in the field, and with a distinguished international team of contributors, this major collection reviews the health benefits of functional dairy products, their ingredients and key product development issues. After an introductory survey of the various types of functional dairy product, Part 1 discusses current research on the health benefits of functional dairy products, with chapters on cancer, coronary heart disease, osteoporosis, food allergy, immune function and gastrointestinal health Part 2 reviews key dairy ingredients, their functional benefits and uses, covering caseinophosphopeptides, oligosaccharides, lactic acid bacteria and conjugated linoleic acid. Part 3 covers product development issues ranging from enhancing the functionality of prebiotics and probiotics to safety evaluation, consumer, market and research trends in this important sector. Functional dairy products will be a standard work for food manufacturers developing new dairy products and for all those researching functional foods. About the editors Professor Tiina Mattila-Sandholm and Dr Maria Saarela both hold senior positions in VTT Biotechnology, one of the world's leading centres for food research. Professor Mattila-Sandholm coordinates the prestigious PROEUHEALTH cluster of research projects on functional dairy products. Both she and Dr Saarela have published widely in this area. The contributors M. Saxelin, Valio Ltd, Finland R. Korpela, Valio Ltd, Finland A.Mayra-Makinen, Valio Ltd, Finland C. Gill,University of Ulster, UK I. Rowland, University of Ulster, UK J. Lovegrove, The University of Reading, UK K. Jackson, The University of Reading, UK R. Wood, Tufts University, USA P. Kirjavainen, University of Turku, Finland H. Gill, Massey University, New Zealand F. Shanahan, University College Cork, Ireland R. FitzGerald, University of Limerick, Ireland H. Meisel, Institut fur Chemie und Technologie der Milch, Germany G. Boehm, Numico Research Germany B. Stahl, Numico Research Germany R. Fonden, Arla Foods Innovation S. Gnadig, Institut National de la Recherche Agronomique, France Y Xue, Institut National de la Recherche Agronomique, France O. Berdeaux, Institut National de la Recherche Agronomique, France J Chardigny, Institut National de la Recherche Agronomique, France J. Sebedio, Institut National de la Recherche Agronomique, France R. Rastall, The University of Reading, UK A. Ouwehand, University of Turku, Finland S. Salminen, University of Turku, Finland P. Marteau, Paris V University, France L. Lahteenmaki, VTT Biotechnology, Finland L. Hoolihan, Dairy Council of California, USA |
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