Dairy-Derived Ingredients. Food and Nutraceutical Uses

Content: 
Front matter, Pages i-iii
Copyright, Page iv
Contributor contact details, Pages xiii-xvii
Preface, Pages xix-xxi
1 - Novel approaches for the separation of dairy components and manufacture of dairy ingredients, Pages 3-23, U. Kulozik
2 - Understanding the factors affecting spray-dried dairy powder properties and behavior, Pages 24-50, P. Schuck
3 - Production and enrichment of bioactive peptides derived from milk proteins, Pages 51-67, L. Vercruysse, J. Van Camp, K. Dewettinck, G. Smagghe
4 - Processing means for milk fat fractionation and production of functional compounds, Pages 68-102, M. Sichien, N. Thienpont, E. Fredrick, T. Trung Le, J. Van Camp, K. Dewettinck
5 - Modern approaches to lactose production, Pages 103-144, R.J. Durham
6 - Studies of the biological function and structure of casein micelles, and future implications, Pages 147-169, P.X. Qi
7 - Glycosylated dairy components: Their roles in nature and ways to make use of their biofunctionality in dairy products, Pages 170-211, I. Recio, F.J. Moreno, R. López-Fandiño
8 - Application of dairy-derived ingredients in food intake and metabolic regulation, Pages 212-237, T. Akhavan, S. Panahi, G.H. Anderson, B.L. Luhovyy
9 - Bioactive milk protein and peptide functionality, Pages 238-268
10 - Bovine milk immunoglobulins against microbial human diseases, Pages 269-289, H.J. Korhonen, P. Marnila
11 - Lactoferrin for human health, Pages 290-307, P. Marnila, H.J. Korhonen
12 - Harnessing milk oligosaccharides for nutraceutical applications, Pages 308-343, R. Hickey
13 - Lipids from the milk fat globule membrane as a health ingredient: Composition, properties and technological aspects, Pages 344-367, S. Mezouari, Y. Pouliot, M. Britten
14 - Molecular understanding of the interaction of dairy proteins with other food biopolymers, Pages 371-393, M. Corredig
15 - Novel applications of enzymes in the dairy sector: Optimizing functional properties of milk proteins by enzymatic cross-linking, Pages 394-416, T. Huppertz
16 - Improving technological and functional properties of milk by high-pressure processing, Pages 417-441, A.L. Kelly, K.I. Kothari, D.D. Voigt, T. Huppertz
17 - Impact of dairy ingredients on the flavor profiles of foods, Pages 442-469, M.A. Drake, J. Wright, M. Whitson, M. Lloyd
18 - Production of dairy aromas and flavors: New directions, Pages 470-481, M. Sibeijn, J.A. Wouters
19 - Dairy ingredients in non-dairy food systems, Pages 482-506, B.T. O’Kennedy
20 - The role of dairy ingredients in processed cheese products, Pages 507-538, T.P. Guinee
21 - Emulsions and nanoemulsions using dairy ingredients, Pages 539-564, P.J. Wilde
22 - Using dairy ingredients for encapsulation, Pages 565-588, C.M. Oliver, M.A. Augustin
23 - Using dairy ingredients to produce edible films and biodegradable packaging materials, Pages 589-624, P.M. Tomasula
24 - Transformation of lactose for value-added ingredients, Pages 625-643, A.H.J. Paterson, S.J. Kellam
25 - Protein interactions and functionality of milk protein products, Pages 644-674, H. Singh
Index, Pages 675-690