Summarises modern approaches to the separation of dairy components and the manufacture of dairy ingredients - assesses advances in both the biological andtechnological functionality of dairy components - examines the application of dairy components in both food and non-food products - reviews the latest research in this dynamic area of development Advances in technologies for the extraction and modification of valuable milk components have opened up new opportunities for the food and nutraceutical industries. New applications for dairyingredients are also being found. Dairy-derived ingredients reviews the latest research in these dynamic areas. Part one covers modern approaches to the separation of dairy components and manufacture of dairy ingredients. Part two focuses on the significant area of the biological functionality of dairy components and their nutraceutical applications, with chapters on milk oligosaccharides, lactoferrin and the role of dairy in food intake and metabolic regulation, among other topics. The final part of the book surveys the technological functionality of dairy components and their applications in food and non-food products. Dairy ingredients and food flavour, applications in emulsions, nanoemulsions and nanoencapsulation, and value-added ingredients from lactose are among the topics covered. With its distinguished editor and international team of contributors, Dairy-derived ingredients is an essential guide to new developments for the dairy and nutraceutical industries, as well as researchers in these fields. INDICE: PART 1 MODERN APPROACHES TO THE SEPARATION OF DAIRY COMPONENTS ANDMANUFACTURE OF DAIRY INGREDIENTS Novel approaches for the separation of dairycomponents and manufacture of dairy ingredients U Kulozik, Technische Universit„t München, Germany Introduction. State-of-the-art separation techniques. Process intensification by hybrid processes. Alternative membrane processing concepts. References. Understanding the factors affecting spray-dried dairy powder properties and behaviour P Schuck, INRA, France Introduction. Principles of spray drying. Properties and qualities of dairy powders. Effects of spray drying parameters on powder properties. Control and improvement of powder properties. Conclusions and and future trends. References. Production and enrichment of bioactive peptides derived from milk proteins L Vercruysse, J Van Camp, K Dewettinck and G Smagghe, Ghent University, Belgium Introduction. Enzymatic hydrolysis. Microbial fermentation. Enrichment of bioactive peptides. Future trends. Acknowledgement. Sources of further information and advice. References. Processing means for milkfat fractionation and production of functional compoundsM Sichien, N Thienpont, E Fredrick, T Trung Le, J Van Camp and K Dewettinck, Ghent University, Belgium Introduction. Overview of milk lipids. Milk fat modification. Milk fat minor components. Nutritional properties of dairy fats. Acknowledgements. References. Modern approaches to lactose production R J Durham,University of Western Sydney, Australia Introduction. Whey and permeate pretreatments. Lactose crystallisation processes. Post handling - separation, washing and drying crystals. Specialized pharmaceutical products. Lactose standardsand specifications. Mother liquor. Applications and functionality of lactose.Current and future trends. Sources of further information and advice. References. PART 2 BIOLOGICAL FUNCTIONALITY OF DAIRY COMPONENTS AND NUTRACEUTICAL APPLICATIONS Studies of biological function and structure of casein micelles and future implications P Qi, USDA, Agricultural Research Service, USA Introduction. Brief review of proposed models for casein micelles. Synthesis and secretion of caseins. Studies on the structure of casein micelles. Future trends. References. Glycosylated dairy components: Their roles in nature and ways to make use of their biofunctionality in dairy products I Recio, F J Moreno and R López-Fandiño, Instituto de Fermentaciones Industriales (CSIC), Spain Introduction: Glycosylation of milk proteins. k-casein and caseinmacropeptide. Glycosylated whey proteins. Glycoproteins associated with the milk-fat globule membrane (MFGM). Conclusions and future trends. Acknowledgements. References. Application of dairy-derived ingredients in food intake and metabolic regulation T Akhavan, S Panahi, G H Anderson and B L Luhovyy, University of Toronto, Canada Introduction. Dairy derived ingredients. Relationship between milk and chronic disease. Dairy components and their effect on satiety and food intake regulation.Dairy-based functional foods. Conclusion. Notation. References. Bioactive milk protein and peptide functionality R Kekkonen, Valio Ltd and University of Helsinki, Institute of Biomedicine and K Peuhkuri, Netnut and University of Helsinki, Institute of Biomedicine, Finland Introduction. Major bioactive milk proteins and peptides. Health-promoting properties of bioactive milk proteins andpeptides. Future trends. Sources of further information and advice. References. Bovine milk immunoglobulins against microbial human diseases H J Korhonen and P Marnila, MTT Agrifood Research Finland, Finland Introduction. Properties of immunoglobulins. Production and isolation of immunoglobulins. Applications of immunoglobulins. Future trends. References. Lactoferrin for human health P Marnila and H J Korhonen, MTT Agrifood Research Finland, Finland Introduction.Antimicrobial activities. Cancer prevention and immunological effects. Other biological activities. Applications and safety aspects. References. Harnessingmilk oligosaccharides for nutraceutical applications R Hickey, Moorepark FoodResearch Centre, Teagasc, Ireland Introduction. Composition of oligosaccharides in milk. Nutraceutical potential of milk oligosacorepark Food Research Centre, Teagasc, Ireland Introduction to dairy ingredients and their potential usein other food systems. Functionality of dairy ingredients. Dairy ingredients in food systems. Bakery products. Future trends. References. The role of dairyingredients in processed cheese products T P Guinee, Moorepark Food Research Centre, Teagasc, Ireland Introduction. Processes cheese types and permitted ingredients. Manufacture of processed cheese products. Effects of different ingredients on properties of processed cheese products. Conclusions. References. Emulsions and nanoemulsions using dairy ingredients P Wilde, Institute of Food Research, UK Introduction. Emulsion formation and stability. Dairy ingredientsas emulsifiers. Effects of food processing. Improving functionality. Future trends. Sources of further information and advice. References. Using dairy ingredients for micro and nanoencapsulation C M Oliver and M-A Augustin, Food Science Australia, Australia Introduction. Designing encapsulated ingredients. Encapsulating properties of dairy ingredients. Encapsulated systems utilizing dairy ingredients as encapsulants. Future trends. Sources of further information and advice. References. Using dairy ingredients to produce edible films and biodegradable packaging materials P M Tomasula, USDA, Agricultural Research Service, USA Introduction. The milk proteins used for film formation. Edible filmsand coatings made from casein or whey proteins. Improvements to edible films.Milk proteins in composite films. Modifying the properties of edible films through processing. Potential applications. Future trends. Sources of further information and advice. References. Transformation of lactose for value-added ingredients A H J Paterson, Massey University, New Zealand and S J Kellam, Hilmar Cheese Company, USA Introduction. Galacto-oligosaccharides. Lactulose. Lactitol. Lactobionic acid. Hydrolysed lactose. Tagatose. Lactose as a fermentationsubstrate. References. Protein interactions and functionality of milk proteinproducts H Singh, Massey University, New Zealand Introduction. Milk protein products and powders. Protein interactions during the manufacture of skim milk powder and milk protein concentrate powders. Protein interactions during the manufacture of whey protein and casein products. Functional properties and applications of milk protein products. References.
- ISBN: 978-1-84569-465-4
- Editorial: Woodhead
- Encuadernacion: Cartoné
- Páginas: 712
- Fecha Publicación: 01/10/2009
- Nº Volúmenes: 1
- Idioma: Inglés