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Milk Consumption and Health
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Editors: Ebbe Lange and Felix Vogel
Book Description:
Although there is no official definition of functional foods, it is generally considered that they are a group of foods which provide physiological benefits beyond those traditionally expected from food. Milk proteins have a great potential use as functional foods. It is not a one-nutrient food, nor is its impact restricted to one condition such as osteoporosis. Its many bioactive components are only just beginning to be defined and explained. Furthermore, healthy foods, nutraceuticals and food for specified human use, are one of the fields in constant growth in the food industry, as well as an emerging field of medical interest. Many mainstream health and nutrition organizations worldwide recommend daily consumption of dairy products for optimal health. Nevertheless, the last decade or so has seen an increase in the number and variety of claims made against the inclusion of milk and/or its products in the diet. A single supplement cannot address all such matters, but the purpose of this book is to address in a scientific and objective manner the validity of some of these concerns. This book presents the views of some of the world's top nutrition scientists on this food that has served mankind for over 10,000 years.


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Table of Contents:
Preface

Chapter I. Plant Sterols and Plant Stanols in Milk Products Used as Functional Foods: Effects on Cardiovascular Risk Diseases Prevention pp.1-42
(Fernando Ramos and David Saraiva)

Chapter II. Kefir and Health: A Perception pp.43-70
(Zaheer Ahmed and Yanping Wang)

Chapter III. Fouling Reduction during Milk Processing Using Equipment Surface Modification pp.71-86
(Sundar Balasubramanian and Virendra M. Puri)

Chapter IV. Milk Fat/Sunflower Oil Blends as Trans Fat Replacers pp.87-114
(Roberto J. Candal and María L. Herrera)

Chapter V. Probiotic Bacteria Isolated from Breast Milk for the Development of New Functional Foods pp.115-124
(G. Vinderola, A. Binetti and J. Reinheimer)

Chapter VI. Probiotics in Maternal and Early Infant Nutrition pp.125-152
(Yolanda Sanz)

Chapter VII. Epilactose: Potential for Use as a Prebiotic pp.153-162
(Susumu Ito, Jun Watanabe, Megumi Nishimukai, Hidenori Taguchi, Hirokazu Matsui, Shigeki Hamada and Shigeaki Ito)

Chapter VIII. Lactoferrin as an Added-value Whey Component and a Healthy Additive in Nutraceutical Drinks pp.163-174
(Palmiro Poltronieri, Carla Vetrugno, Antonella Muscella, Santo Marsigliante)

Chapter IX. Conjugated Linoleic Acid: An Anticancer Fatty Acid Found in Milk and Meat pp.175-214
(T. R. Dhiman, A. L. Ure and J. L. Walters)

Chapter X. Beneficial effects of Human Milk and Prebiotic-Like Fermented Infant Formulas on the Intestinal Microflora and Immune system pp.215-248
(Catherine J. Mullié, Daniel Izard and Marie-Bénédicte Romond)

Index pp.249-274

   Series:
      Food and Beverage Consumption and Health
   Binding: Hardcover
   Pub. Date: 2010
   Pages: 7 x 10, 274pp.
   ISBN: 978-1-60741-459-9
   Status: AV
  
Status Code Description
AN Announcing
FM Formatting
PP Page Proofs
FP Final Production
EP Editorial Production
PR At Prepress
AP At Press
AV Available
  
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