Drawing on the expertise of a distinguished panel of experts, Functional Dairy Products: Volume 2 reviews the latest developments in the field and their industrial applications. It outlines the health benefits of functional dairy products and their applications in areas such as weight management, child health, and gut health. The book discusses various ingredients used in functional dairy products, such as pro- and prebiotics, hypoallergenic hydrolysates, and plant sterols and stanols. It also explores aspects of product development, such as biomarkers and experimental models to investigate health benefits, genomics of probiotic microorganisms, and functional dairy product regulation and safety.
Contents.
PART 1 THE HEALTH BENEFITS OF FUNCTIONAL DAIRY PRODUCTS
Dairy Components in Weight Management: A Broad Perspective
L S Ward and E D Bastian, Glanbia Research Center, USA
The Effects of Dairy Components on Food Intake and Satiety
A Aziz and G H Anderson, University of Toronto, Canada
Dairy Products, Probiotics and the Health of Infants and Children
U Lükewille and H H Uhlig, University of Leipzig, Germany
Functional Dairy Products for Gastrointestinal Infections and Dysfunction
E Myllyluoma, University of Helsinki and K Kajander, University of Helsinki and Valio Ltd and M Saxelin, Valio Ltd, Finland
Probiotics, Prebiotics and Inflammatory Bowel Disease
A M O'Hara, J Keohane and F Shanahan, Alimentary Pharmabiotic Centre, Ireland
Dairy Products and HIV/AIDS
G Reid, The Lawson Health Research Institute, Canada
Dairy Products and Oral Health
W R Aimutis, Cargill Inc, USA
PART 2 FUNCTIONAL DAIRY INGREDIENTS
Dairy Propionibacteria as Probiotics
G Jan, A Lan and P Leverrier, STLO, INRA, Rennes, France
Synbiotics: Combining the Benefits of Pre- and Probiotics
A C Ouwehand, K Tiihonen, H Mäkivuokko and N Rautonen, Danisco Finland, Finland
Hypoallergenic Hydrolysates for the Prevention and Treatment of Cow's Milk Allergy
R Gómez and E Peñas, CSIC, Spain
Plant Sterols and Stanols as Functional Ingredients in Dairy Products
P Clifton, CSIRO, Australia
PART 3 PRODUCT DEVELOPMENT
Regulation of Functional Dairy Products
A von Wright, University of Kuopio, Finland
Using Biomarkers and Other Indicators of Efficacy to Demonstrate the Health Benefits of Functional Dairy Products
J Rafter, Karolinska University, Sweden
Experimental Models To Investigate The Effect Of Functional Dairy Products: The Case Of Colon Carcinogenesis
G Caderni, University of Florence, Italy
Molecular Approaches to Assess the Activity and Functionality of Commensual and Ingested Bifidobacteria in the Human Intestinal Tract
E S Klaassens, W M de Vos and E E Vaughan, Wageningen University, The Netherlands
Genetics and Functional Genomics of Probiotic Bacteria: Translation to Applications
S Jones and J Versalovic, Texas Children's Hospital, USA
Characterising Probiotic Microorganisms
E P Briczinski and R F Roberts, The Pennsylvania State University, USA
Methods to Improve the Viability and Stability of Probiotics
M Saarela, VTT Biotechnology, Finland
Microencapsulation for Delivery of Probiotics and Other Ingredients In Functional Dairy Products
C P Champagne and P Fustier, Agriculture and Agri-Food, Canada
Assessing the Safety of Probiotics with Regard to Antibiotic Resistance
H Goossens, University of Antwerp, Belgium
Development of Dairy Based Functional Foods Enriched in Conjugated Linoleic Acid with Special Reference to Rumenic Acid
A A Hennessy, R P Ross, C Stanton, Moorepark Food Research Centre and R Devery, Dublin City University and J J Murphy, Moorepark Dairy Production Research Centre, Ireland
Developing Dairy Weight Management Products
R Kekkonen and T Tuure, Valio Ltd, Finland
Developing a Functional Dairy Product: From Research On Lactobacillus Helveticus To Industrial Application Of Cardi 04 In Novel Antihypertensive Drinking Yoghurts
B Flambard and E Johansen, Chr. Hansen, Denmark |
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