Dairy Fat Products And Functionality

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Dairy Fat Products and Functionality

Tuyen Truong,Christelle Lopez,Bhesh Bhandari,Sangeeta Prakash
Dairy Fat Products and Functionality Book PDF

Author : Tuyen Truong,Christelle Lopez,Bhesh Bhandari,Sangeeta Prakash
Publisher : Springer Nature
Page : 606 pages
File Size : 43,7 Mb
Release : 2020-05-29
Category : Technology & Engineering
ISBN : 9783030416614

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Dairy Fat Products and Functionality by Tuyen Truong,Christelle Lopez,Bhesh Bhandari,Sangeeta Prakash Pdf

This work highlights a new research area driven by a material science approach to dairy fats and dairy fat-rich products where innovative dairy products and ingredients can be tailor-made. Cutting edge topics such as tribology of dairy fats and dairy products, manipulation of differentiated-sized milk fat globules, milk fat interesterification for infant formula, structuring of lipids in dairy products and production of human milk fat substitutes by including dairy fats are featured in dedicated chapters authored by international scientific experts from across the globe. The text also presents in-depth research on proteomic characterization, digestion and the nutritional functionality of milk fat globule membrane. The biosynthesis, chemistry, digestion and nutritional roles of milk lipids, physics of dairy fats, structure and functionality of the milk fat globule membrane, analytical methods, materials science, technology and manufacturing of dairy fat-rich products such as butter, dairy fat spreads, dairy creams, cream powders and ghee are also covered in-depth. Dairy Fat Products and Functionality: Fundamental Science and Technology is a useful reference text for technologists and scientists interested in advancing their fundamental knowledge of dairy fat and dairy products as well as using a materials science and technology approach to guide efforts or widen research opportunities in optimizing the functionality of these products. From their physics and chemistry to their nutritional values and methodologies, this comprehensive and innovative text covers all the necessary information needed to understand the new methods and technologies driving the modern production of milk fat products.

Effect of Milk Fat Globule Size on the Physical Functionality of Dairy Products

Tuyen Truong,Martin Palmer,Nidhi Bansal,Bhesh Bhandari
Effect of Milk Fat Globule Size on the Physical Functionality of Dairy Products Book PDF

Author : Tuyen Truong,Martin Palmer,Nidhi Bansal,Bhesh Bhandari
Publisher : Springer
Page : 72 pages
File Size : 54,9 Mb
Release : 2015-12-11
Category : Technology & Engineering
ISBN : 9783319238777

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Effect of Milk Fat Globule Size on the Physical Functionality of Dairy Products by Tuyen Truong,Martin Palmer,Nidhi Bansal,Bhesh Bhandari Pdf

Effect of Milk Fat Globule Size on the Physical Functionality of Dairy Products provides a comprehensive overview of techniques utilized to vary milk fat globule size in fat-structured dairy products. The text aims to highlight the importance of both native and emulsified milk fat globule size in the processing and functionality of these products. Both herd managements strategies and fractionation techniques utilized to vary milk fat globule size are covered thoroughly, as are the effects of mechanical sheer processing. The influence of different size fat globules on aspects such as TAG composition, physical stability, viscosity, crystallization properties and electric conductivity are studied, as are the influences on processability and function. This Brief aims to highlight the importance of milk fat as a determinant of the microstructural, rheological and sensorial properties of fat-containing dairy products such as milk, cream, yogurt, ice cream, cheese, butter and milk chocolate. Since milk fat globules have a widely varied size distribution, controlling their size is of major importance in processing. In comprehensively covering the various methods used to vary milk fat globule size, this text serves as an important resource for those involved in dairy product processing.

Milk and Dairy Products as Functional Foods

Ara Kanekanian
Milk and Dairy Products as Functional Foods Book PDF

Author : Ara Kanekanian
Publisher : John Wiley & Sons
Page : 408 pages
File Size : 52,5 Mb
Release : 2014-04-09
Category : Technology & Engineering
ISBN : 9781118635087

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Milk and Dairy Products as Functional Foods by Ara Kanekanian Pdf

There continues to be strong interest within the food industry in developing new products which offer functional health benefits to the consumer. The premium prices that can be charged make these added-value products lucrative for manufacturers, and they are also commercially popular. Dairy foods are central to this sector: they are good delivery systems for functional foods (yoghurts, milk drinks, spreads) and are also rich in compounds which can be extracted and used as functional ingredients in other food types. Milk and Dairy Products as Functional Foods draws together a wealth of information regarding the functional health benefits of milk and dairy products. It examines the physiological role and the claimed health effects of dairy constituents such as proteins, bioactive peptides, conjugated linoleic acid (CLA), omega 3 fatty acids vitamin D and calcium. These constituents have been shown to be, for example, anticarcinogenic, anti-inflammatory, antihypertensive, hypocholesterolemic, immune-modulating and antimicrobial. This book examines the evidence for these claims, and investigates practical approaches for utilising these attributes. The book is aimed at dairy scientists and technologists in industry and academia, general food scientists and technologists, microbiologists and nutritionists together with all those involved in the formulation and production of functional food products.

Milk and Dairy Foods

Ian Givens
Milk and Dairy Foods Book PDF

Author : Ian Givens
Publisher : Academic Press
Page : 452 pages
File Size : 42,8 Mb
Release : 2020-04-08
Category : Technology & Engineering
ISBN : 9780128156049

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Milk and Dairy Foods by Ian Givens Pdf

Milk and Dairy Foods: Their Functionality in Human Health and Disease addresses issues at key life stages, presenting updates on the impact of dairy on cardiometabolic health, hemodynamics, cardiovascular health, glycemic control, body weight, bone development, muscle mass and cancer. The book also explores the impact of dairy fats on health, dairy fat composition, trans-fatty acids in dairy products, the impact of organic milk on health, milk and dairy intolerances, and dairy as a source of dietary iodine. Written for food and nutrition researchers, academic teachers, and health professionals, including clinicians and dietitians, this book is sure to be a welcomed resource for all who wish to understand more about the role of dairy in health. Addresses the functional effects of dairy related to reducing the risk of key chronic diseases Contains information related to various life stages, including chapters on dairy foods and bone development in the young and dairy foods and maintenance of muscle mass in the elderly

Dairy Fats and Related Products

Adnan Y. Tamime
Dairy Fats and Related Products Book PDF

Author : Adnan Y. Tamime
Publisher : John Wiley & Sons
Page : 344 pages
File Size : 42,7 Mb
Release : 2009-09-08
Category : Technology & Engineering
ISBN : 1444316230

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Dairy Fats and Related Products by Adnan Y. Tamime Pdf

Whilst milk fat has always been appreciated for its flavour, the market had suffered from concerns over cardiovascular diseases associated with the consumption of animal fats. However, recent clinical studies have indicated benefits, particularly in relation to conjugated linoleic acids (CLA), in the prevention of certain diseases. The range of spreads has also increased, including the addition of probiotic organisms and/or plant extracts to reduce serum cholesterol levels. The primary aim of this publication is to detail the state-of-the-art manufacturing methods for: Cream Butter Yellow fat spreads, both pure milk fat based and mixtures with other fats Anhydrous milk fat and its derivatives Coverage of the manufacturing technologies is complemented by examinations of the relevant nutrition issues and analytical methods. The authors, who are all specialists in their fields in respect to these products, have been chosen from around the world. It is hoped that the book will provide a valuable reference work for dairy scientists and technologists within the dairy industry and those with similar processing requirements, as well as researchers and students, thus becoming an important component of the SDT’s Technical Series. The Editor Dr Adnan Y. Tamime is a Consultant in Dairy Science and Technology, Ayr, UK. He is the Series Editor of the SDT’s Technical Book Series. For information regarding the SDT, please contact Maurice Walton, Executive Director, Society of Dairy Technology, P.O. Box 12, Appleby in Westmorland CA16 6YJ, UK. email: [email protected] Also available from Wiley-Blackwell Milk Processing and Quality Management Edited by A.Y. Tamime ISBN 978 1 4051 4530 5 Cleaning-in-Place Edited by A.Y. Tamime ISBN 978 1 4051 5503 8 Advanced Dairy Science and Technology Edited by T. Britz and R. Robinson ISBN 978 1 4051 3618 1 International Journal of Dairy Technology Published quarterly Print ISSN: 1364 727X Online ISSN: 1471 0307

Fats in Food Products

D. P. Moran
Fats in Food Products Book PDF

Author : D. P. Moran
Publisher : Springer Science & Business Media
Page : 424 pages
File Size : 45,5 Mb
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 9781461521211

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Fats in Food Products by D. P. Moran Pdf

The properties of fats and the characteristics of some food products based on fats have been documented in several books. Individual fats such as milkfat, however, have received less attention despite many successful initiatives to increase their utilization in food products. Moreover, the availability of data on the function of fats in the context of major manufactured food products has often been constrained by the general reluctance of manufacturers to disclose details of working practices. In some areas, such as yellow fat spreads, the market has changed dramatically over the last decade or so by the introduction of a broad class of new products resulting from a trend among consumers in the developed world towards reduced fat consumption. A review of this general area therefore now seems very timely. In the preparation of this book, we have been fortunate to have had the support of internationally recognised specialists with much relevant experience and achievement in their subject areas. We believe that their contributions not only subscribe to the main aim of this book, by providing useful insight into the functional properties of the major fats in foods, but also offer information concerning recent and novel methods of processing these fats. Opportunities for possible future developments are indicated throughout.

Milk and Dairy Foods

Ian Givens
Milk and Dairy Foods Book PDF

Author : Ian Givens
Publisher : Academic Press
Page : 450 pages
File Size : 48,5 Mb
Release : 2020-04-22
Category : Technology & Engineering
ISBN : 9780128156032

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Milk and Dairy Foods by Ian Givens Pdf

Milk and Dairy Foods: Their Functionality in Human Health and Disease addresses issues at key life stages, presenting updates on the impact of dairy on cardiometabolic health, hemodynamics, cardiovascular health, glycemic control, body weight, bone development, muscle mass and cancer. The book also explores the impact of dairy fats on health, dairy fat composition, trans-fatty acids in dairy products, the impact of organic milk on health, milk and dairy intolerances, and dairy as a source of dietary iodine. Written for food and nutrition researchers, academic teachers, and health professionals, including clinicians and dietitians, this book is sure to be a welcomed resource for all who wish to understand more about the role of dairy in health. Addresses the functional effects of dairy related to reducing the risk of key chronic diseases Contains information related to various life stages, including chapters on dairy foods and bone development in the young and dairy foods and maintenance of muscle mass in the elderly

Milk and Dairy Products in Human Nutrition

Young W. Park,George F. W. Haenlein
Milk and Dairy Products in Human Nutrition Book PDF

Author : Young W. Park,George F. W. Haenlein
Publisher : John Wiley & Sons
Page : 1063 pages
File Size : 51,9 Mb
Release : 2013-04-09
Category : Technology & Engineering
ISBN : 9781118534205

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Milk and Dairy Products in Human Nutrition by Young W. Park,George F. W. Haenlein Pdf

Milk is nature’s most complete food, and dairy products are considered to be the most nutritious foods of all. The traditional view of the role of milk has been greatly expanded in recent years beyond the horizon of nutritional subsistence of infants: it is now recognized to be more than a source of nutrients for the healthy growth of children and nourishment of adult humans. Alongside its major proteins (casein and whey), milk contains biologically active compounds, which have important physiological and biochemical functions and significant impacts upon human metabolism, nutrition and health. Many of these compounds have been proven to have beneficial effects on human nutrition and health. This comprehensive reference is the first to address such a wide range of topics related to milk production and human health, including: mammary secretion, production, sanitation, quality standards and chemistry, as well as nutrition, milk allergies, lactose intolerance, and the bioactive and therapeutic compounds found in milk. In addition to cow’s milk, the book also covers the milk of non-bovine dairy species which is of economic importance around the world. The Editors have assembled a team of internationally renowned experts to contribute to this exhaustive volume which will be essential reading for dairy scientists, nutritionists, food scientists, allergy specialists and health professionals.

Oil and Oilseed Processing

Tomás Lafarga,Gloria Bobo,Ingrid Aguiló-Aguayo
Oil and Oilseed Processing Book PDF

Author : Tomás Lafarga,Gloria Bobo,Ingrid Aguiló-Aguayo
Publisher : John Wiley & Sons
Page : 308 pages
File Size : 42,9 Mb
Release : 2021-04-19
Category : Technology & Engineering
ISBN : 9781119575276

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Oil and Oilseed Processing by Tomás Lafarga,Gloria Bobo,Ingrid Aguiló-Aguayo Pdf

Oil and Oilseed Processing The latest information available on oil and oilseed processing Oil and Oilseed Processing offers a comprehensive text that explores both the conventional and novel “green” extraction methods used to extract oils from seeds. The authors—noted experts on the topic—examine the positive aspects of operations in processing oil and oilseeds and present the processing concepts, principles, effects on quality, as well as the stability characteristics, limitations, and challenges. Due to the economic implications associated with the overproduction of seed oils, the book includes pertinent information on vegetable and animal-derived oils for industrial applications. The authors also explore recent applications and future perspectives for vegetable and animal oils use in the food and non-food industry. Safety concerns regarding oil and oilseed processing and waste valorisation are also covered in-depth. This important guide: Explores the traditional and new extraction methods used to extract oils from seeds Contains the most up-to-date insight into oil and oilseed processing Focuses on the areas of oil processing, safety, quality, and nutritional evaluation Written for food scientists and professional food technologists, Oil and Oilseed Processing is the only book on the market that contains the most recent information on all aspects of oil and oilseed processing.

Dairy Products

Therese O'Sullivan,Beth Bradley
Dairy Products Book PDF

Author : Therese O'Sullivan,Beth Bradley
Publisher : Unknown
Page : 128 pages
File Size : 45,6 Mb
Release : 2018
Category : Electronic
ISBN : 3038973696

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Dairy Products by Therese O'Sullivan,Beth Bradley Pdf

Emerging evidence indicates that dairy foods and ingredients can influence human health. There is increasing interest around the specific role that particular components within dairy foods, such as fat, protein, and other bioactives, play in health. Dairy fat, although a source of saturated fat, may have neutral or beneficial effects on cardiometabolic and gut health. Further, specific types of fat within dairy fat have been linked with improved metabolic health and immune function, while the amount of milk fat globule membrane enclosing the fat may be important in cardiac and muscular outcomes. Dairy proteins may assist in maintaining skeletal muscle mass, particularly post-exercise. While research into individual dairy components is ongoing, the overall dairy food matrix may offer unique benefits to human health as well. For example, the fermentation process involved in cheese and yoghurt production may enhance the nutritional and functional abilities of these foods. This collection of research articles explores the effects of dairy components on health.].

Functional Dairy Ingredients and Nutraceuticals

Megh R. Goyal,N. Veena,Santosh K. Mishra
Functional Dairy Ingredients and Nutraceuticals Book PDF

Author : Megh R. Goyal,N. Veena,Santosh K. Mishra
Publisher : CRC Press
Page : 366 pages
File Size : 44,6 Mb
Release : 2022-10-13
Category : Science
ISBN : 9781000564969

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Functional Dairy Ingredients and Nutraceuticals by Megh R. Goyal,N. Veena,Santosh K. Mishra Pdf

Here is a comprehensive summary of new research and advancements in the unique functional and nutraceutical therapeutic and physiochemical aspects of dairy foods. The book explores the specific health benefits of dairy ingredients in nutraceuticals and functional foods as well as delves into production techniques that enhancement their therapeutic value. The first section of the book looks at the physicochemical and technological aspects of milk-derived components, discussing production, extraction and purification, and functional and technological applications of various functional dairy ingredients (such as lactulose, casein and whey protein-derived bioactive peptides). The volume also considers the therapeutic aspects of dairy ingredients, detailing the physiological and health effects of colostrum, oligosaccharides, conjugated linoleic acid, and lactoferrin. The third section focuses on enhancing the functionality of dairy foods by assessing the functional attributes that can be augmented by the addition of nutraceuticals such as probiotics, vitamins, and minerals or by the removal of cholesterol. Functional Dairy Ingredients and Nutraceuticals: Physicochemical, Technological, and Therapeutic Aspects provides an abundance of important research on the use of dairy ingredients in functional foods and nutraceuticals that will be valued by researchers, scientists, students, growers, traders, processors, industries, and others involved with the physicochemical, technological and therapeutic aspects of various nutraceuticals and functional dairy ingredients and their application in food and dairy industry.

Fat Mimetics for Food Applications

Miguel Cerqueira,Lorenzo Castro
Fat Mimetics for Food Applications Book PDF

Author : Miguel Cerqueira,Lorenzo Castro
Publisher : John Wiley & Sons
Page : 556 pages
File Size : 46,6 Mb
Release : 2023-07-17
Category : Technology & Engineering
ISBN : 9781119780014

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Fat Mimetics for Food Applications by Miguel Cerqueira,Lorenzo Castro Pdf

FAT MIMETICS FOR FOOD APPLICATIONS Detailed resource providing insight into the understanding of fat mimetics and their use for the development of food products Fat Mimetics for Food Applications explores strategies for the development of fat mimetics for food applications, including meat, dairy, spreads and baked products, covering all the physical strategies and presenting the main characterization techniques for the study of fat mimetics behaviour. The text further provides insight into the understanding of fat mimetics in food structure and how it affects food products. Fat Mimetics for Food Applications is organized into five sections. The first section provides a historical overview and thermodynamic perspective of the structure-properties relationship in fat mimetics. Section II is devoted to the main materials used for the development of fat mimetics, and the structures that result from different methodologies and approaches. Section III overviews the methodologies used for the characterization of the developed replacers. Section IV contains examples of what has been done in the use of fat mimetics in food. Section V focuses on a future perspective, along with real cases of projects within the industry and a commercial perspective of some examples. Topics covered in Fat Mimetics for Food Applications include: Role of lipids in foods and human nutrition; the current status of fats in the food industry; and food trends as they pertain to fat mimetics Materials for the production of fat mimetics such as natural waxes, sterols, lecithin, mono and di-glycerides, fatty alcohols and fatty acids, polysaccharides and proteins Rheological and texture properties; sensorial aspects of fat mimetics and advanced characterization strategies such as small-angle X-ray scattering and small-angle neutron scattering Fat mimetics’ nutritional and functional properties, along with examples of using in vitro gastrointestinal digestion system to unravel the lipids fat during digestion Examples of the application of fat mimetics in different food products such as meat, dairy, margarine and fat spreads and baked products Fat Mimetics for Food Applications targets researchers, academics, and food industry professionals to boost their capability to integrate different science and technology as well as engineering and materials aspects of fat mimetics for food development.

Handbook of Functional Dairy Products

Colette Shortt,John O'Brien
Handbook of Functional Dairy Products Book PDF

Author : Colette Shortt,John O'Brien
Publisher : CRC Press
Page : 312 pages
File Size : 41,8 Mb
Release : 2003-11-24
Category : Technology & Engineering
ISBN : 9780203009734

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Handbook of Functional Dairy Products by Colette Shortt,John O'Brien Pdf

Functional dairy products have been the focus of intense research and product development over the last two decades. At last, this valuable information has been compiled into one resource that reveals key advances in functional dairy ingredients and products and identifies directions for marketing and product development. Handbook of Functi

Functional Dairy Products

Maria Saarela
Functional Dairy Products Book PDF

Author : Maria Saarela
Publisher : Elsevier
Page : 559 pages
File Size : 43,6 Mb
Release : 2007-05-31
Category : Technology & Engineering
ISBN : 9781845693107

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Functional Dairy Products by Maria Saarela Pdf

Dairy products have a prominent position in the development of functional foods. As understanding of the health benefits of dairy products increases and consumer awareness of these health benefits grows, demand for new and improved functional dairy products is likely to rise. Functional dairy products: Volume 2 reviews the latest developments in the field and their industrial applications. Part one outlines the health benefits of functional dairy products and their applications in areas such as weight management, child health and gut health. The second part of the book discusses various ingredients used in functional dairy products such as pro- and prebiotics, hypoallergenic hydrolysates and plant sterols and stanols. The final part of the book considers aspects of product development such as biomarkers and experimental models to investigate health benefits, genomics of probiotic microorganisms and functional dairy product regulation and safety. With its distinguished editor and collection of international authors, Functional dairy products: Volume 2, together with its companion volume, provides professionals and researchers within the field with an invaluable reference. Outlines the health benefits of functional dairy products, and their applications in areas such as weight management and gut health Discusses ingredients used in functional dairy products such as pro- and prebiotics Considers various aspects of product development

Microstructure of Dairy Products

Mamdouh El-Bakry,Antonio Sanchez,Bhavbhuti M. Mehta
Microstructure of Dairy Products Book PDF

Author : Mamdouh El-Bakry,Antonio Sanchez,Bhavbhuti M. Mehta
Publisher : John Wiley & Sons
Page : 400 pages
File Size : 43,5 Mb
Release : 2018-07-13
Category : Technology & Engineering
ISBN : 9781118964200

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Microstructure of Dairy Products by Mamdouh El-Bakry,Antonio Sanchez,Bhavbhuti M. Mehta Pdf

Provides the most recent developments in microscopy techniques and types of analysis used to study the microstructure of dairy products This comprehensive and timely text focuses on the microstructure analyses of dairy products as well as on detailed microstructural aspects of them. Featuring contributions from a global team of experts, it offers great insight into the understanding of different phenomena that relate to the functional and biochemical changes during processing and subsequent storage. Structured into two parts, Microstructure of Dairy Products begins with an overview of microscopy techniques and software used for microstructural analyses. It discusses, in detail, different types of the following techniques, such as: light microscopy (including bright field, polarized, and confocal scanning laser microscopy) and electron microscopy (mainly scanning and transmission electron microscopy). The description of these techniques also includes the staining procedures and sample preparation methods developed. Emerging microscopy techniques are also covered, reflecting the latest advances in this field. Part 2 of the book focuses on the microstructure of various dairy foods, dividing each into sections related to the microstructure of milk, cheeses, yogurts, powders, and fat products, ice cream and frozen dairy desserts, dairy powders and selected traditional Indian dairy products. In addition, there is a review of the localization of microorganism within the microstructure of various dairy products. The last chapter discusses the challenges and future trends of the microstructure of dairy products. Presents complete coverage of the latest developments in dairy product microscopy techniques Details the use of microscopy techniques in structural analysis An essential purchase for companies, researchers, and other professionals in the dairy sector Microstructure of Dairy Products is an excellent resource for food scientists, technologists, and chemists—and physicists, rheologists, and microscopists—who deal in dairy products.