000			03877nam a2200409 a 4500
001			000564122
003			OCoLC
005			20240105150725.0
008			120214s2009 flua rb 001 0 eng d
020			_a9781439820704 (CRC Press)
020			_a1439820708 (CRC Press)
020			_a9781845694654 (Woodhead)
020			_a1845694651 (Woodhead)
035			_a368961
040			_aBTCTA _bspa _cBTCTA _dUIASF
050		4	_aTX 556.M5 _bD35.2009
245	0	0	_aDairy-derived ingredients : _bfood and nutraceutical uses / _cedited by Milena Corredig.
246	3		_aDairy derived ingredients
260			_aBoca Raton, Fla. : _bCRC ; _aCambridge : _bWoodhead, _c2009.
300			_axxi, 690 p. : _bil. ; _c24 cm.
440		0	_aWoodhead Publishing in food science, technology and nutrition
504			_aIncluye referencias bibliográficas e índice.
505	0		_aNovel approaches for the separation of dairy components and manufacture of dairy ingredients -- Understanding the factors affecting spray-dried dairy powder properties and behavior -- Production and enrichment of bioactive peptides derived from milk proteins -- Processing means for milkfat fractionation and production of functional compounds -- Modern approaches to lactose production -- Studies of biological function and structure of casein micelles and future implications -- Glycosylated dairy components: their roles in nature and ways to make use of their biofunctionality in dairy products -- Application of dairy-derived ingredients in food intake and metabolic regulation -- Bioactive milk protein and peptide functionality -- Bovine milk immunoglobulins against microbial human diseases -- Lactoferrin for human health -- Harnessing milk oligosaccharides for nutraceutical applications -- Lipids from milk fat globule membrane as a health ingredient: composition, properties and technological aspects -- Molecular understanding of the interaction of dairy proteins with other food biopolymers -- Novel applications of enzymes in the dairy sector: optimizing functional properties of milk proteins by enzymatic cross-linking -- Improving technological and functional properties of milk by high-pressure processing -- Impact of dairy ingredients on the flavour profiles of foods -- Production of dairy aromas and flavors: new directions -- Dairy ingredients in non-dairy food systems -- The role of dairy ingredients in processed cheese products -- Emulsions and nanoemulsions using dairy ingredients -- Using dairy ingredients for micro and encapsulation -- Using dairy ingredients to produce edible films and biodegradable packaging materials -- Transformation of lactose for value-added ingredients -- Protein interactions and functionality of milk protein products.
520			_a"Advances in technologies for the extraction and modification of valuable milk components have opened up new opportunities for the food and nutraceutical industries. Reviewing the latest research in this dynamic area, this book covers modern approaches to the separation of dairy components and manufacture of dairy ingredients. It highlights the biological functionality of dairy components and their nutraceutical applications, including milk oligosaccharides, lacctoferrin, and the role of dairy products in metabolic regulation. The text concludes with a discussion of the technological functionality of dairy components and their applications in food and non-food products."--Publisher's description.
650		0	_aDairy products in human nutrition.
650		4	_aProductos lácteos en la nutrición humana.
650		0	_aFunctional foods.
650		4	_aAlimentos funcionales
650		0	_aDairy processing.
650		4	_aProcesamiento de productos lácteos
700	1		_aCorredig, Milena, _d1967-
905			_a01
942			_cNEWBFXC1
999			_c532359 _d532359
980			_851 _gRonald RUIZ