Functional Dairy Products
- 1st Edition - May 31, 2007
- Latest edition
- Authors: T Mattila-Sandholm, Maria Saarela
- Language: English
Dairy products constitute one of the most important types of functional food. Edited by two of the leading authorities in this area, volume one reviews how functional dairy… Read more
Description
Description
Dairy products constitute one of the most important types of functional food. Edited by two of the leading authorities in this area, volume one reviews how functional dairy products help to prevent such chronic diseases as cancer, osteoporosis and cardiovascular disease. Part two considers product development and such issues as clinical trials and safety evaluation. Part three examines particular types of product from oligosaccharides to lactic acid bacteria.Volume two is an invaluable reference for professionals and researchers in the development and production of functional dairy products. The first part of this book reviews how dairy products help to prevent diseases. Parts two and three then consider functional ingredients and aspects of product development, such as demonstration of health benefits and product regulation and safety.
Key features
Key features
- Provides and authoritative review of the key recent developments in functional dairy foods
- Reviews their health benefits, ingredients and product development issues
- Outlines the health benefits of functional dairy products, and their applications in areas such as weight management and gut health
Table of contents
Table of contents
Stem cells; Stem cell culture; Bioreactors for stem cell culture; Stem cell bioseparation; Micro-scale technologies for stem cell culture and separation; Stem cells and regenerative medicine.
Review quotes
Review quotes
"...a standard work for food manufacturers developing new dairy products and those researching functional foods., New Nutrition Business…an updated valuable collection of functional dairy products., Advances in Food Sciences…this is a useful book for anyone working in the food industry involved with new product development, or researchers and health professionals with particular interests in functional foods."—British Nutrition Foundation
Product details
Product details
- Edition: 1
- Latest edition
- Published: May 31, 2007
- Language: English
About the authors
About the authors
TM
T Mattila-Sandholm
Professor Tiina Mattila-Sandholm holds a senior position in VTT, 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.
Affiliations and expertise
Valio LtdMS
Maria Saarela
Dr Maria Saarela holds a senior position at VTT, one of the world's leading centres for food research. She has published widely, particularly on aspects relating to probiotic dairy products.
Affiliations and expertise
VTT, Finland