| Contents |
Lactulose : Production and Techno-Functional Applications / Tanmay Hazra, Rohit G. Sindhav, Sudheendra V. K. Chaganti, and Subhash Prasad -- Casein-Derived Bioactive Peptides : Isolation, Characterization, and functional Aspects / Brunda S. Murthy, Sonia Mor, Laxmana N. Naik, N. Veena, and Surendra N. Battula -- Whey Protein Derived Bioactive Peptides : Isolation, Characterization, and Functional Aspects / Ronit Mandal and Payal Karmakar -- Colostrum as a Source of Nutraceuticals / Ankitkumar J. Thesiya, Kunal K. Ahuja, Rohit G. Sindhav, and Ashvin S. Hariyani -- Structural and Functional Aspects of Milk Oligosaccharides / Anindita Debnath, Srushty Patil, and Venus Bansal -- Conjugated Linoleic Acid : Synthesis, Physiological, and Functional Aspects / Priyae B. Gautam, Kamal Gandhi, Rajan Sharma, Neelima Sharma, and Bimlesh Mann -- Lactoferrin : Isolation and Functional Aspects / Sudheendra V. K. Chaganti, Tanmay Hazra, Akash Solanki, and Vimal M. Ramani -- Fortification of Vitamins as Dietary Supplements in Dairy Foods / Priyanka S. Rao, Heena Sharma, Sumit Arora, Vivek Sharma, and Richa Singh -- Mineral Fortification of Dairy Foods / Richa Singh, Sumit Arora, and Priyanka S. Rao Delivery of Probiotics Through Dairy Foods / M. P. Rahila, Archana Chandran, and R. L. Rathish -- Strategies to Reduce Cholesterol in Dairy Foods / Apurba Giri, Monalisa Roy, and N. Veena. |
| Abstract |
"Here is a comprehensive summary of new research and advancements in the unique functional and nutraceutical therapeutic and physiochemical aspects of dairy foods. The book explores the specific health benefits of dairy ingredients in nutraceuticals and functional foods as well as delves into production techniques that enhancement their therapeutic value. The first section of the book looks at the physicochemical and technological aspects of milk-derived components, discussing production, extraction and purification, and functional and technological applications of various functional dairy ingredients (such as lactulose, casein and whey protein-derived bioactive peptides). The volume also considers the therapeutic aspects of dairy ingredients, detailing the physiological and health effects of colostrum, oligosaccharides, conjugated linoleic acid, and lactoferrin. The third section focuses on enhancing the functionality of dairy foods by assessing the functional attributes that can be augmented by the addition of nutraceuticals such as probiotics, vitamins, and minerals or by the removal of cholesterol. Functional Dairy Ingredients and Nutraceuticals: Physicochemical, Technological, and Therapeutic Aspects provides an abundance of important research on the use of dairy ingredients in functional foods and nutraceuticals that will be valued by researchers, scientists, students, growers, traders, processors, industries, and others involved with the physicochemical, technological and therapeutic aspects of various nutraceuticals and functional dairy ingredients and their application in food and dairy industry"-- Provided by publisher. |
