Download Bioactive Components in Milk and Dairy Products by Young W. Park PDF

By Young W. Park

Even supposing bioactive compounds in milk and dairy items were broadly studied over the last few a long time – in particular in human and bovine milks and a few dairy items – only a few courses in this subject can be found, particularly in different dairy species’ milk and their processed dairy items. additionally, little comes in the components of bioactive and nutraceutical compounds in bovine and human milks, whereas books on different mammalian species are non-existent.Bioactive parts in Milk and Dairy items broadly covers the bioactive elements in milk and dairy items of many dairy species, together with cows, goats, buffalo, sheep, horse, camel, and different minor species. Park has assembled a gaggle of the world over reputed scientists within the vanguard of sensible milk and dairy items, foodstuff technological know-how and know-how as individuals to this exact book.Coverage for every of a few of the dairy species contains: bioactive proteins and peptides; bioactive lipid elements; oligosaccharides; progress elements; and different minor bioactive compounds, equivalent to minerals, supplements, hormones and nucleotides, and so on. Bioactive parts are mentioned for synthetic dairy items, corresponding to caseins, caseinates, and cheeses; yogurt items; koumiss and kefir; and whey products.Aimed at foodstuff scientists, meals technologists, dairy brands, nutritionists, nutraceutical and practical meals experts, hypersensitive reaction experts, biotechnologists, clinical and well-being execs, and higher point scholars and college in dairy and nutrition sciences and foodstuff, Bioactive elements in Milk and Dairy items is a crucial source should you are searching for dietary, health and wellbeing, and therapeuticvalues or product expertise info on milk and dairy items from the dairy cow and speciesbeyond.Areas featured are:Unique assurance of bioactive compounds in milks of the dairy cow and minor species, together with goat, sheep, buffalo, camel, and mareIdentifies bioactive parts and their analytical isolation tools in synthetic dairy items, resembling caseins, caseinates, and cheeses; yogurt items; koumiss and kefir; and whey productsEssential for execs in addition to biotechnology researchers focusing on sensible meals, nutraceuticals, probiotics, and prebioticsContributed chapters from a workforce of world-renowned professional scientists

Show description

Read Online or Download Bioactive Components in Milk and Dairy Products PDF

Similar food science books

Fundamentals of Food Reaction Technology

Nutrition processing has moved on from being a craft to a latest know-how. which will meet the sensory caliber, safeguard, food, future health, economic system and novelty demanded of nutrition items via shoppers, it is important to enhance meals processing operations. This development contains higher prediction and keep an eye on of the alterations that ensue throughout the processing of meals fabrics, and the charges of adjustments and the standards that impression them.

Essential oils and waxes

Given the becoming significance of crucial oils and waxes, this quantity bargains with the research of a extensive spectrum of those compounds from many plant origins. advertisement oils corresponding to olive oil are analysed as are bushes equivalent to eucalyptus, mentha, cedar and juniper. furthermore, research of spices, seasoning, seaweeds, perfumes, liquors and atmospheric monoterpene hydrocarbons are to be present in this e-book.

Advances in Food and Nutrition Research, Volume 71

Advances in meals and foodstuff examine acknowledges the fundamental dating among the nutrition and dietary sciences and brings jointly extraordinary and finished reports that spotlight this dating. Contributions element clinical advancements within the wide components of meals technological know-how and nutrients and are meant to supply these in academia and with the most recent details on rising examine in those continuously evolving sciences.

Innovation strategies in the food industry

Innovation innovations within the nutrition undefined: instruments for Implementation is an crucial source for the nutrients to introduce thoughts available in the market, stand proud of the contest and fulfill purchaser calls for. This reference reviews the main pattern advances of the meals technology, whereas supplying insights and concepts to beat barriers for his or her genuine implementation within the undefined.

Additional info for Bioactive Components in Milk and Dairy Products

Sample text

Many dairy starter cultures, such as propionibacteria, lactobacilli, and bifidobacteria have been found to be able to convert linoleic acid into CLA in culture media. However, inconsistent results have been obtained about CLA production by 29 these cultures in yogurt and cheese. Because this approach seems to have limited success, Bisig et al. (2007) have suggested as a technological solution the production of CLA in a special culture medium and addition of the isolated CLA into dairy products.

2005). In most studies the CLA content has been found to be higher in organic milk and organic dairy products in comparison to conventionally produced milk and products (Bisig et al. 2007). Possibilities for increasing the CLA content of dairy products with microbial cultures have been investigated in many studies (see reviews by Sieber et al. 2004; Bisig et al. 2007). Many dairy starter cultures, such as propionibacteria, lactobacilli, and bifidobacteria have been found to be able to convert linoleic acid into CLA in culture media.

GROWTH FACTORS The presence of factors with growth-promoting or growth-inhibitory activity for different cell types was first demonstrated in human colostrum and milk during the 1980s and later in bovine colostrum, milk, and whey (Pakkanen and Aalto 1997; Gauthier et al. 2006a; Pouliot and Gauthier 2006). At present the following growth factors have been identified in bovine mammary secretions: BTC (beta cellulin), EGF (epidermal growth factor), FGF1 and FGF2 (fibroblast growth factor), IGF-I and IGF-II (insulinlike growth factor), TGF-β1 and TGF-β2 (transforming growth factor)and PDGF (platelet-derived growth factor).

Download PDF sample

Rated 4.70 of 5 – based on 36 votes