000			01615nam a22001817a 4500
020			_a978935102102
082			_a641.37 _bMAT/FU
100			_aMattila-Sandholm, Tiina
245			_aFunctional dairy products
260			_aCAM _bWoodhead Publishing _c2003
300			_a395p.
500			_aV.1 V.2
520			_aAnnotation Dairy products constitute one of the most important types of functional food. Edited by two of the leading authorities in the field, and with a distinguished international team of contributors, this major collection reviews the health benefits of functional dairy products, their ingredients and key product development issues. After an introductory survey of the various types of functional dairy product, Part I discusses current research on the health benefits of functional dairy products, with chapters on cancer, coronary heart disease, osteoporosis, food allergy, immune function and gastrointestinal health. Part II reviews key dairy ingredients, their functional benefits and uses, covering caseinophosphopeptides, oligosaccharides, lactic acid bacteria and conjugated linoleic acid. Finally, Part III covers product development issues ranging from enhancing the functionality of pre biotics and probiotics to safety evaluation and consumer, market and research trends in this important sector. Functional dairy products will be a standard work for food manufacturers developing new dairy products and for all those researching functional foods
650			_aFunctional foods--Analysis
650			_aDairy products in human nutrition
700			_aSaarela, Maria
942			_cBK
999			_c12338 _d12337