Dairy-derived ingredients: Food and nutraceutical uses
Edited by M Corredig
Hardback 712 pp ISBN 9781845694654
- summarises modern approaches to the separation of dairy components and the manufacture of dairy ingredients
- assesses advances in both the biological and technological 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 dairy ingredients
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.
PART 1 MODERN APPROACHES TO THE SEPARATION OF DAIRY COMPONENTS AND
MANUFACTURE OF DAIRY INGREDIENTS
To find similar publications, click on a keyword below:
Novel approaches for the separation of dairy components and manufacture of dairy ingredients,
U Kulozik, Technische Universität 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 compounds,
M 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 standards and 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
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.
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 and peptides. 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.
Harnessing milk oligosaccharides for nutraceutical applications,
R Hickey, Moorepark Food Research Centre, Teagasc, Ireland
Introduction. Composition of oligosaccharides in milk. Nutraceutical potential of milk oligosaccharides. Isolation
of milk oligosaccharides for use as food additives. Commercial products containing milk oligosaccharides.
Perspectives and future trends. References.
Lipids from milk fat globule membrane as a health ingredient: composition, properties and technological aspects,
S Mezouari and Y Pouliot, Université Laval and M Britten, Agriculture and Agri-Food Canada, Canada
Introduction. Composition of the milk-fat globule membrane lipids. Separation of milk-fat globule membrane lipids.
Effect of processing on milk-fat globule membrane lipids. Beneficial effects of milk-fat globule membrane lipids.
Conclusion and perspectives. References.
PART 3 TECHNOLOGICAL FUNCTIONALITY OF DAIRY COMPONENTS AND FOOD AND
Molecular understanding of the interaction of dairy proteins with other food biopolymers,
M Corredig, University of Guelph, Canada
Introduction. Interpolymer complexes: Interactions of polysaccharides with whey proteins or sodium
caseinate. Interactions of casein micelles with polysaccharide. Polysaccharides interactions with milk
proteins adsorbed at oil-water interfaces. Conclusions. References.
Optimizing functional properties of milk proteins by enzymatic cross-linking,
T Huppertz, NIZO food research, The Netherlands
Introduction. Functional properties of milk proteins. Enzymatic cross-linking of milk proteins.
Physicochemical properties of cross-linked milk proteins. Gelation properties of milk systems
subjected to enzymatic cross-linking. Emulsification properties of cross-linked milk proteins. Conclusions.
Improving technological and functional properties of milk by high pressure processing,
A L Kelly, K I Kothari and D D Voigt, University College Cork, Ireland and T Huppertz, NIZO Food
Research, The Netherlands
Introduction to high-pressure (HP) processing in the food industry. Effects of high-pressure treatment on
constituents and properties of milk. Applications of high-pressure treatment in processing liquid milk.
High-pressure treatment of milk for the manufacture of acid-coagulated milk products. High-pressure
treatment of milk for cheese manufacture. High-pressure treatment of milk for ice-cream manufacture.
Commercial prospects for high-pressure in the dairy industry. Conclusion. References.
Impact of dairy ingredients on the flavour profiles of foods,
M Drake, J Wright, M Whitson and M Lloyd, North Carolina State University, USA
Defining flavour of dried ingredients. Sources of flavours in dried dairy ingredients. Flavour carry-through
with dried dairy ingredients. Future trends. References.
Production of dairy aromas and flavors: New directions,
M Sibeijn, Dishman Netherlands B.V. and J A Wouters, NIZO food research, The Netherlands
Introduction. Production methods for dairy aromas and flavors. Downstream processing of dairy aromas
and flavours. References.
Dairy ingredients in non-dairy food systems,
B T O€Kennedy, Moorepark Food Research Centre, Teagasc, Ireland
Introduction to dairy ingredients and their potential use in other food systems. Functionality of dairy ingredients.
Dairy ingredients in food systems. Bakery products. Future trends. References.
The role of dairy ingredients 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 ingredients as 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 films and 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.
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 fermentation substrate. References.
Protein interactions and functionality of milk protein products,
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.
Woodhead Publishing Ltd
: dairy products
: food ingredients
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