Beschreibung
Produktdetails
Einband
Gebundene Ausgabe
Erscheinungsdatum
01.06.2009
Herausgeber
Young W. ParkVerlag
John Wiley & SonsSeitenzahl
440
Maße (L/B/H)
25,5/19,7/2,8 cm
Gewicht
1108 g
Auflage
1. Auflage
Sprache
Englisch
ISBN
978-0-8138-1982-2
Although bioactive compounds in milk and dairy products have beenextensively studied during the last few decades - especiallyin human and bovine milks and some dairy products - very fewpublications on this topic are available, especially in other dairyspecies' milk and their processed dairy products. Also,little is available in the areas of bioactive and nutraceuticalcompounds in bovine and human milks, while books on other mammalianspecies are non-existent.
Bioactive Components in Milk and Dairy Products extensively covers the bioactive components in milk and dairyproducts of many dairy species, including cows, goats, buffalo,sheep, horse, camel, and other minor species. Park has assembled agroup of internationally reputed scientists in the forefront offunctional milk and dairy products, food science and technology ascontributors to this unique book.
Coverage for each of the various dairy species includes:bioactive proteins and peptides; bioactive lipid components;oligosaccharides; growth factors; and other minor bioactivecompounds, such as minerals, vitamins, hormones and nucleotides,etc. Bioactive components are discussed for manufactured dairyproducts, such as caseins, caseinates, and cheeses; yogurtproducts; koumiss and kefir; and whey products.
Aimed at food scientists, food technologists, dairymanufacturers, nutritionists, nutraceutical and functional foodsspecialists, allergy specialists, biotechnologists, medical andhealth professionals, and upper level students and faculty in dairyand food sciences and nutrition, Bioactive Components in Milkand Dairy Products is an important resourcefor those who are seeking nutritional, health, and therapeuticvalues or product technology information on milk and dairy productsfrom the dairy cow and speciesbeyond.
Areas featured are:
Unique coverage of bioactive compounds in milks of the dairycow and minor species, including goat, sheep, buffalo, camel, andmare
Identifies bioactive components and their analytical isolationmethods in manufactured dairy products, such as caseins,caseinates, and cheeses; yogurt products; koumiss and kefir; andwhey products
Essential for professionals as well as biotechnologyresearchers specializing in functional foods, nutraceuticals,probiotics, and prebiotics
Contributed chapters from a team of world-renowned expertscientists
Bioactive Components in Milk and Dairy Products extensively covers the bioactive components in milk and dairyproducts of many dairy species, including cows, goats, buffalo,sheep, horse, camel, and other minor species. Park has assembled agroup of internationally reputed scientists in the forefront offunctional milk and dairy products, food science and technology ascontributors to this unique book.
Coverage for each of the various dairy species includes:bioactive proteins and peptides; bioactive lipid components;oligosaccharides; growth factors; and other minor bioactivecompounds, such as minerals, vitamins, hormones and nucleotides,etc. Bioactive components are discussed for manufactured dairyproducts, such as caseins, caseinates, and cheeses; yogurtproducts; koumiss and kefir; and whey products.
Aimed at food scientists, food technologists, dairymanufacturers, nutritionists, nutraceutical and functional foodsspecialists, allergy specialists, biotechnologists, medical andhealth professionals, and upper level students and faculty in dairyand food sciences and nutrition, Bioactive Components in Milkand Dairy Products is an important resourcefor those who are seeking nutritional, health, and therapeuticvalues or product technology information on milk and dairy productsfrom the dairy cow and speciesbeyond.
Areas featured are:
Unique coverage of bioactive compounds in milks of the dairycow and minor species, including goat, sheep, buffalo, camel, andmare
Identifies bioactive components and their analytical isolationmethods in manufactured dairy products, such as caseins,caseinates, and cheeses; yogurt products; koumiss and kefir; andwhey products
Essential for professionals as well as biotechnologyresearchers specializing in functional foods, nutraceuticals,probiotics, and prebiotics
Contributed chapters from a team of world-renowned expertscientists
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