Elsevier Dairy-Derived Ingredients: Food and Nutraceutical Uses (Woodhead Publishing Series in Food Science, Technology and Nutrition)

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 developments in these dynamic areas. The first part covers modern approaches to the separation of dairy components and manufacture of dairy ingredients. The second part focuses on the biological functionality of dairy components and their nutraceutical applications. The final part of the book addresses the technological functionality of dairy components and their applications in food and non-food products. Key Features: 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 Contents: Part 1 Modern approaches to the separation of dairy components and manufacture of dairy ingredients: Novel approaches for the separation of dairy components and manufacture of dairy ingredients; Understanding the factors affecting spray-dried dairy powder properties and behaviour; 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. Part 2 Biological functionality of dairy components and nutraceutical applications: 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. Part 3 Technological functionality of dairy components and food and non-food applications: Molecular understanding of the interaction of dairy proteins with other food biopolymers; 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 nanoencapsulation; 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.