Understanding And Improving The Functional And Nutritional Properties Of Milk
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Understanding And Improving The Functional And Nutritional Properties Of Milk
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Author : Prof Thom Huppertz
language : en
Publisher: Burleigh Dodds Science Publishing
Release Date : 2022-03-15
Understanding And Improving The Functional And Nutritional Properties Of Milk written by Prof Thom Huppertz and has been published by Burleigh Dodds Science Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-03-15 with Technology & Engineering categories.
Comprehensive coverage of the latest research in isolating and analysing the diverse range of compounds in milk Reviews the genetic factors that affect milk composition, as well as the ways milk chemistry can affect sensory quality Explores the importance of milk as a valuable commodity
Functional And Bioactive Properties Of Food
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Author : Diego A. Moreno
language : en
Publisher: MDPI
Release Date : 2018-11-23
Functional And Bioactive Properties Of Food written by Diego A. Moreno and has been published by MDPI this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-11-23 with Science categories.
This book is a printed edition of the Special Issue "Functional and Bioactive Properties of Food" that was published in Foods
Development And Manufacture Of Yogurt And Other Functional Dairy Products
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Author : Fatih Yildiz
language : en
Publisher: CRC Press
Release Date : 2016-04-19
Development And Manufacture Of Yogurt And Other Functional Dairy Products written by Fatih Yildiz and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-04-19 with Medical categories.
While the science of yogurt is nearly as old as the origin of mankind, there have been rapid changes in yogurt development since the turn of the 19th century, fueled by continuing developments in biological sciences. Development and Manufacture of Yogurt and Other Functional Dairy Products presents a comprehensive review of all aspects of yogurt an
Proteomics In Foods
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Author : Fidel Toldrá
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-16
Proteomics In Foods written by Fidel Toldrá and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-16 with Technology & Engineering categories.
Food proteomics is one of the most dynamic and fast-developing areas in food science. The goal of this book is to be a reference guide on the principles and the current and future potential applications of proteomics in food science and technology. More specifically, the book will discuss recent developments and the expected trends of the near future in food proteomics. The book will be divided into two parts. The first part (7 chapters) will focus on the basic principles for proteomics, e.g., sample preparation, such as extraction and separation techniques, analytical instrumentation currently in use, and available databases for peptide and protein identification. The second part of the book (26 chapters) will focus on applications in foods. It will deal with quality issues related to post-mortem processes in animal foods and quality traits for all foods in general, as well as the identification of bioactive peptides and proteins, which are very important from the nutritional point of view. Furthermore, consumers are now extremely susceptible to food safety issues, and proteomics can provide reassurance with different safety aspects, such as food authenticity, detection of animal species in the food, and identification of food allergens. All of these issues will be covered in this book. It is also worth noting that both editors are internationally recognized experts in the field of food science, and both have edited numerous food science books and handbooks.
Immunomodulatory Effect Of Nutrients On Intestinal Disorders And Immunity
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Author : Yaozhong Hu
language : en
Publisher: Frontiers Media SA
Release Date : 2025-02-13
Immunomodulatory Effect Of Nutrients On Intestinal Disorders And Immunity written by Yaozhong Hu and has been published by Frontiers Media SA this book supported file pdf, txt, epub, kindle and other format this book has been release on 2025-02-13 with Medical categories.
There are so many different types of food with divergent nutrient formulations, and these can exhibit different effects on our health. For example, it is believed that eating certain types of food, such as honey, garlic, or nuts, can enhance our immunity. The mechanism mainly relies on the ingestion of nutrients such as carbohydrates, fat, and protein, which are classified as macro-nutrients, to participate in important biological processes like cell metabolism, tissue repair, and immunity maintenance. Whereas, micronutrients like vitamins and microelements also play vital roles in guaranteeing internal homeostasis. The other dietary fractions, like plant-derived compounds, including flavonoid compounds and polyphenols, as well as prebiotics and probiotics, also play important roles in modulating our health as well as interfering with our immunity. It is considered that food nutrients are critical modulators of health and disease. Furthermore, the appropriate ingestion of these compounds is critical to maintaining homeostasis, while excess rather breaks the balance and can affect health negatively. It’s easy to understand that food nutrients will play different roles under different conditions of health or disease. Thus, if certain nutrients possess immunomodulatory functions, they could either benefit certain diseases or cause disease progression, whereas they could possibly be used to modulate the immune response to alter disease progression or cure the disease. Thus, it is important to explore the effect of nutrients on our internal immune balance.
Chemical And Functional Properties Of Food Lipids
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Author : Zdzislaw Z. E. Sikorski
language : en
Publisher: CRC Press
Release Date : 2010-12-12
Chemical And Functional Properties Of Food Lipids written by Zdzislaw Z. E. Sikorski and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010-12-12 with Technology & Engineering categories.
Chemical and Functional Properties of Food Lipids provides a concise, straightforward treatment of the present state of knowledge of the nomenclature, content, composition, occurrence, distribution, chemical and biological reactivity, functional properties, and biological role of lipids in food systems. Written by a team of international researchers and based on the available world literature, this book examines the nature, technological properties, reactivity, and health-related concerns and benefits of food lipids. It covers the effects of storage and processing conditions on all aspects of quality of lipid-containing foods and reviews the current state of techniques for lipid analysis. The volume also discusses the importance of lipids in the human diet and includes a comparison of dietary recommendations for lipid intake. This is a valuable reference for researchers and graduate students in food chemistry and nutrition.
Food Proteins And Peptides
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Author : Navam S. Hettiarachchy
language : en
Publisher: CRC Press
Release Date : 2012-03-19
Food Proteins And Peptides written by Navam S. Hettiarachchy and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-03-19 with Technology & Engineering categories.
A multidisciplinary resource, Food Proteins and Peptides: Chemistry, Functionality, Interactions, and Commercialization enables researchers in biochemistry, biotechnology, food science and technology, nutrition, and medicine to understand the physicochemical and biochemical factors that govern the functionality of these food components. Following chapters on the structure and chemistry of amino acids, peptides, and proteins, the book describes modes of characterization and the functional relationships of food proteins. It examines protein solubility and insolubility and explores proteins and peptides as emulsifying and foaming agents. Specialized topics include: Factors affecting heat-induced casein–whey protein interactions in bovine milk systems The effects of protein–saccharide interactions on the properties of food components Ameliorative action of peptides on cholesterol and lipid metabolism Proteins and peptides with elements of sweetness, kokumi, umami, and bitterness A new approach for the large-scale fractionation of peptides based on their amphoteric nature The book examines the source of bioactive peptides and describes their bioavailability, including their absorption and occurrence in human blood. It also provides a database of biologically active proteins and peptides. Final chapters review current status, future industrial perspectives, and future trends of bioactive food proteins and peptides and explore the role of nanotechnology in protein research. With contributions from a panel of international scientists, this volume captures the state of the art in protein and peptide research, providing a launching pad for further inquiry and discovery.
Encyclopedia Of Dairy Sciences
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Author :
language : en
Publisher: Academic Press
Release Date : 2011-03-25
Encyclopedia Of Dairy Sciences written by and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-03-25 with Science categories.
Dairy Science, Four Volume Set includes the study of milk and milk-derived food products, examining the biological, chemical, physical, and microbiological aspects of milk itself as well as the technological (processing) aspects of the transformation of milk into its various consumer products, including beverages, fermented products, concentrated and dried products, butter and ice cream. This new edition includes information on the possible impact of genetic modification of dairy animals, safety concerns of raw milk and raw milk products, peptides in milk, dairy-based allergies, packaging and shelf-life and other topics of importance and interest to those in dairy research and industry. Fully reviewed, revised and updated with the latest developments in Dairy Science Full color inserts in each volume illustrate key concepts Extended index for easily locating information
Advanced Dairy Chemistry Volume 2
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Author : Paul L. H. McSweeney
language : en
Publisher: Springer Nature
Release Date : 2020-12-08
Advanced Dairy Chemistry Volume 2 written by Paul L. H. McSweeney and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-12-08 with Technology & Engineering categories.
The Advanced Dairy Chemistry series was first published in four volumes in the 1980s (under the title Developments in Dairy Chemistry) and revised in three volumes in the 1990s and 2000s. The series is the leading reference on dairy chemistry, providing in-depth coverage of milk proteins, lipids, lactose, water and minor constituents. Advanced Dairy Chemistry Volume 2: Lipids, Fourth Edition, is unique in the literature on milk lipids, a broad field that encompasses a diverse range of topics, including synthesis of fatty acids and acylglycerols, compounds associated with the milk fat fraction, analytical aspects, behavior of lipids during processing and their effect on product characteristics, product defects arising from lipolysis and oxidation of lipids, as well as nutritional significance of milk lipids. In the years since the publication of the third edition there have been significant developments in milk lipids and these are reflected in changes to this volume. Most topics included in the third edition are retained in the current edition, which has been updated; in some cases, new authors have given their perspective on certain topics. Chapters on nutritional significance of dairy lipids have been considerably revised. This authoritative work summarizes current knowledge on milk lipids and suggests areas for further work. It will be very valuable to dairy scientists, chemists and others working in dairy research or in the dairy industry.
Engineering Practices For Milk Products
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Author : Megh R. Goyal
language : en
Publisher: CRC Press
Release Date : 2019-09-30
Engineering Practices For Milk Products written by Megh R. Goyal and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-09-30 with Science categories.
While also addressing the need for more effective processing technologies for increased safety and quantity, the dairy industry needs to address the growing customer demand for new and innovative dairy foods with enhanced nutritional value. This volume looks at new research, technology, and applications in the engineering of milk products, specifically covering functional bioactivities to add value while increasing the quality and safety of milk and fermented milk products. Chapters in the book look at the functional properties of milk proteins and cheese, functional fermented milk-based beverages, biofunctional yoghurt, antibiotic resistant pathogens, and other probiotics in dairy food products.