Functional Dairy Ingredients and Nutraceuticals
Physicochemical, Technological, and Therapeutic Aspects
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Here is a comprehensive summary of new research and advancements in the unique functional and nutraceutical therapeutic and physiochemical aspects of dairy foods. The book explores the specific health benefits of dairy ingredients in nutraceuticals and functional foods as well as delves into production techniques that enhancement their therapeutic value.
The first section of the book looks at the physicochemical and technological aspects of milk-derived components, discussing production, extraction and purification, and functional and technological applications of various functional dairy ingredients (such as lactulose, casein and whey protein-derived bioactive peptides). The volume also considers the therapeutic aspects of dairy ingredients, detailing the physiological and health effects of colostrum, oligosaccharides, conjugated linoleic acid, and lactoferrin. The third section focuses on enhancing the functionality of dairy foods by assessing the functional attributes that can be augmented by the addition of nutraceuticals such as probiotics, vitamins, and minerals or by the removal of cholesterol.
Functional Dairy Ingredients and Nutraceuticals: Physicochemical, Technological, and Therapeutic Aspects provides an abundance of important research on the use of dairy ingredients in functional foods and nutraceuticals that will be valued by researchers, scientists, students, growers, traders, processors, industries, and others involved with the physicochemical, technological and therapeutic aspects of various nutraceuticals and functional dairy ingredients and their application in food and dairy industry.
Table of Contents
PART I: PHYSICOCHEMICAL AND TECHNOLOGICAL ASPECTS OF MILK-DERIVED COMPONENTS
1. Lactulose: Production and Techno-Functional Applications
Tanmay Hazra, Rohit G. Sindhav, Sudheendra V. K. Chaganti, and Subhash Prasad
2. Casein-Derived Bioactive Peptides: Isolation, Characterization, and Functional Aspects
Brunda S. Murthy, Sonia Mor, Laxmana N. Naik, N. Veena, and Surendra N. Battula
3. Whey Protein Derived Bioactive Peptides: Isolation, Characterization, and Functional Aspects
Ronit Mandal and Payal Karmakar
PART II: THERAPEUTIC ASPECTS OF DAIRY INGREDIENTS
4. Colostrum as a Source of Nutraceuticals
Ankitkumar J. Thesiya, Kunal K. Ahuja, Rohit G. Sindhav, and Ashvin S. Hariyani
5. Structural and Functional Aspects of Milk Oligosaccharides
Anindita Debnath, Srushty Patil, and Venus Bansal
6. Conjugated Linoleic Acid: Synthesis, Physiological, and Functional Aspects
Priyae B. Gautam, Kamal Gandhi, Rajan Sharma, Neelima Sharma, and Bimlesh Mann
7. Lactoferrin: Isolation and Functional Aspects
Sudheendra V. K. Chaganti, Tanmay Hazra, Akashkumar Solanki, and Vimal M. Ramani
PART III: ENHANCING THE FUNCTIONALITY OF DAIRY FOODS
8. Fortification of Vitamins as Dietary Supplements in Dairy Foods
Priyanka S. Rao, Heena Sharma, Sumit Arora, Vivek Sharma, and Richa Singh
9. Mineral Fortification of Dairy Foods
Richa Singh, Sumit Arora, and Priyanka S. Rao
10. Delivery of Probiotics Through Dairy Foods
M. P. Rahila, Archana Chandran, and R. L. Rathish
11. Strategies to Reduce Cholesterol in Dairy Foods
Apurba Giri, Monalisa Roy, and N. Veena
Megh R. Goyal, PhD, PE, is a retired professor in Agricultural and Biomedical Engineering from the General Engineering Department in the College of Engineering at the University of Puerto Rico–Mayaguez Campus. He has worked as a soil conservation inspector and as a research assistant at Haryana Agricultural University and Ohio State University. He was proclaimed as the “Father of Irrigation Engineering in Puerto Rico for the twentieth century” by the ASABE, Puerto Rico Section, for his pioneering work on micro irrigation, evapotranspiration, agroclimatology, and soil and water engineering. A prolific author and editor, he has written more than 200 journal articles and several textbooks and has edited over 100 books.
N. Veena, PhD, is Assistant Professor in the Department of Dairy Chemistry, College of Dairy Science and Technology, Guru Angad Dev Veterinary and Animal Sciences University, India. Her area of expertise includes fortification of milk, development and characterization of functional dairy foods, and nanoencapsulation of nutraceuticals and their delivery. She was involved in several institutional and externally funded research projects as principal or co-investigator and has published many research papers and review articles in national and international peer-reviewed journals as well as several book chapters and popular articles.
Santosh K. Mishra, PhD, is Assistant Professor in the Department of Dairy Microbiology at the College of Dairy Science and Technology at Guru Angad Dev Veterinary and Animal Sciences University, India. Dr. Mishra has experience in the dairy industry as a Quality Assurance Executive at Mother Dairy, New Delhi, India. He is handling several externally funded projects by the Indian Department of Science and Technology, the Indian Ministry of Food Processing Industries, and the Indian University Grants Commission. He has published several research, review, and popular articles in national and international journals as well as several book chapters and teaching reviews in various training programs.
A must read for dairy science professionals and a reference book for postgraduate students. The book provides a comprehensive insight into the therapeutic aspects of dairy ingredients. It also highlights the technological aspects of milk-derived components. Emphasis is on increasing the functionality of dairy foods for health.”
—Dr. Sumit Arora, Principal Scientist, Dairy Chemistry Division, National Dairy Research Institute (NDRI), India