Probiotic Dairy Products

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Probiotic Dairy Products

Adnan Y. Tamime,Linda V. Thomas
Probiotic Dairy Products Book PDF

Author : Adnan Y. Tamime,Linda V. Thomas
Publisher : John Wiley & Sons
Page : 432 pages
File Size : 42,5 Mb
Release : 2018-02-05
Category : Technology & Engineering
ISBN : 9781119214106

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Probiotic Dairy Products by Adnan Y. Tamime,Linda V. Thomas Pdf

Probiotic Dairy Products, 2nd Edition The updated guide to the most current research and developments in probiotic dairy products The thoroughly revised and updated second edition of Probiotic Dairy Products reviews the recent advancements in the dairy industry and includes the latest scientific developments in regard to the 'functional' aspects of dairy and fermented milk products and their ingredients. Since the publication of the first edition of this text, there have been incredible advances in the knowledge and understanding of the human microbiota, mainly due to the development and use of new molecular analysis techniques. This new edition includes information on the newest developments in the field. It offers information on the new ‘omic’ technologies that have been used to detect and analyse all the genes, proteins and metabolites of individuals’ gut microbiota. The text also includes a description of the history of probiotics and explores the origins of probiotic products and the early pioneers in this field. Other chapters in this resource provide valuable updates on genomic analysis of probiotic strains and aspects of probiotic products’ production and quality control. This important resource: Offers a completely revised and updated edition to the text that covers the topic of probiotic dairy products Contains 4 brand new chapters on the following topics: the history of probiotics, prebiotic components, probiotic research, and the production of vitamins, exopolysaccharides (EPS), and bacteriocins Features a new co-editor and a host of new contributors, that offer the latest research findings and expertise Is the latest title in Wiley's Society of Dairy Technology Technical Series Probiotic Dairy Products is an essential resource for dairy scientists, dairy technologists and nutritionists. The text includes the results of the most reliable research in field and offers informed views on the future of, and barriers to, the progress for probiotic dairy products.

Probiotic Dairy Products

Adnan Y. Tamime
Probiotic Dairy Products Book PDF

Author : Adnan Y. Tamime
Publisher : John Wiley & Sons
Page : 235 pages
File Size : 53,9 Mb
Release : 2008-04-15
Category : Technology & Engineering
ISBN : 9781405173186

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Probiotic Dairy Products by Adnan Y. Tamime Pdf

Following significant developments in recent understanding of milksystems and an explosion in interest in the use of probiotics andprebiotics as functional foods Probiotic Dairy Productslooks at advancements in the dairy industry and reviews the latestscientific developments in regard to the ‘functional’aspects of dairy and fermented milk products and their ingredients.The first title in Blackwell Publishing’s prestigiousSociety of Dairy Technology Series, this key text includescoverage of: Production systems Gut microflora Genomic characterisation of probiotic micro-organisms Physical properties associated with health claims Maintenance of the viability of probiotic products National and international statutory regulations Edited by Adnan Tamime, with contributions from internationalauthors and full of core commercially useful information for thedairy industry, this book is an essential title for dairyscientists, dairy technologists and nutritionists worldwide.

Functional Dairy Products

T Mattila-Sandholm,Maria Saarela
Functional Dairy Products Book PDF

Author : T Mattila-Sandholm,Maria Saarela
Publisher : McGraw Hill Professional
Page : 424 pages
File Size : 53,6 Mb
Release : 2003-02-24
Category : Business & Economics
ISBN : 1855735849

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Functional Dairy Products by T Mattila-Sandholm,Maria Saarela Pdf

Annotation Dairy products constitute one of the most important types of functional food. Edited by two of the leading authorities in this area, this major collection reviews how functional dairy products help to prevent such chronic diseases as cancer, osteoporosis and cardiovascular disease. Part 2 considers product development and such issues as clinical trials and safety evaluation. Part 3 examines particular types of product from oligosaccharides to lactic acid bacteria. CONTENTS Introduction: classifying functional dairy products. Part 1 The health benefits of functional dairy products: Cancer; Coronary heart disease; Osteoporosis; Probiotics and the management of food allergy; Dairy products and the immune function in the elderly; The therapeutic use of probiotics in gastrointestinal inflammation. Part 2 Functional dairy ingredients: Caseinophosphopeptides (CPPs) as functional ingredients; Oligosaccharides; Lactic acid bacteria (LAB) in functional dairy products; Conjugated linoleic acid (CLA) as a functional ingredient. Part 3 Product development: Enhancing the functionality of prebiotics and probiotics; Safety evaluation of probiotics; Clinical trials; Consumers and functional foods; European research in probiotics and prebiotics: the PROEUHEALTH cluster; The market for functional dairy products: the case of the United States.

Development and Manufacture of Yogurt and Other Functional Dairy Products

Fatih Yildiz
Development and Manufacture of Yogurt and Other Functional Dairy Products Book PDF

Author : Fatih Yildiz
Publisher : CRC Press
Page : 451 pages
File Size : 48,9 Mb
Release : 2016-04-19
Category : Technology & Engineering
ISBN : 1420082086

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Development and Manufacture of Yogurt and Other Functional Dairy Products by Fatih Yildiz Pdf

While the science of yogurt is nearly as old as the origin of mankind, there have been rapid changes in yogurt development since the turn of the 19th century, fueled by continuing developments in biological sciences. Development and Manufacture of Yogurt and Other Functional Dairy Products presents a comprehensive review of all aspects of yogurt and other fermented dairy foods, including production, processing, preparation, regulations, and health aspects. Condensing more than 12,000 pages of recently published literature, expert contributors, including several clinicians, address the most recent developments in probiotics and the interaction between yogurt and immunological and intestinal bowel diseases. They explain how beneficial and harmful bacteria are colonized in the human intestinal system and how those bacteria can either strengthen or weaken immunological functions. This resource also explores the little-known varieties of functional dairy products – such as ayran, kefir, koumiss, cacik, and tarator – that are currently only consumed in small parts of the world but that are likely to reach supermarkets worldwide in the not-so-distant future. Development and Manufacture of Yogurt and Other Functional Dairy Products presents the most recent developments in biosciences and their applications in yogurt-human health interactions. The depth and breadth of coverage make this book an indispensable reference for those involved with the research and manufacturing of milk and dairy products.

Fermented Milk and Dairy Products

Anil Kumar Puniya
Fermented Milk and Dairy Products Book PDF

Author : Anil Kumar Puniya
Publisher : CRC Press
Page : 744 pages
File Size : 46,6 Mb
Release : 2015-08-18
Category : Technology & Engineering
ISBN : 9781466578005

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Fermented Milk and Dairy Products by Anil Kumar Puniya Pdf

Increased knowledge of the number, potency, and importance of bioactive compounds in fermented milk and dairy products has spiked their popularity across the globe. And the trend shows no sign of abating any time soon. An all-in-one resource, Fermented Milk and Dairy Products gathers information about different fermented milk and dairy products, th

Probiotics

Ray Fuller
Probiotics Book PDF

Author : Ray Fuller
Publisher : Springer Science & Business Media
Page : 405 pages
File Size : 43,9 Mb
Release : 2012-12-06
Category : Science
ISBN : 9789401123648

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Probiotics by Ray Fuller Pdf

In recent years the gastrointestinal microflora has featured strongly in scientific, veterinary and medical research. As a result it has become obvious that the gut microflora is an essential component of the healthy animal. Not only is it involved in digestion of food, it is essential for the optimal resistance to disease. The first part of this book records the research that has been done on the factors affecting colonization of the gut and the effect that the flora has on the host animal. The second part discusses the way in which this basic knowledge affects the choice of organism being used as a probiotic. The evidence for the involvement of the gut microflora in the health and well-being of the animal is incontrovertible, but the development of probiotics has been largely empirical, failing to capitalize on the relevant research data. The bringing together of the basic information on gut microecology and the development of probiotic preparations is long overdue. It is hoped that this exercise will result in a more scientific approach to probiotic development and the emergence of new and improved preparations for animals and man. The authors involved are all experts in their field and I am greatly indebted to them for their contributions to the book. R. Fuller Abbreviations used for - generIc names Aspergillus A.B. Bacillus Bact. Bacteroides Bifidobacterium Bif. C. Clostridium Cam. Campylobacter Can. Candida Cor. Corynebacteri urn E. Escherichia Enterobacter Eb. Ent. Enterococcus Fusobacterium F. Fib. Fibrobacter K. Klebsiella 1.

Dairy Microbiology

Photis Papademas
Dairy Microbiology Book PDF

Author : Photis Papademas
Publisher : CRC Press
Page : 256 pages
File Size : 48,9 Mb
Release : 2014-12-16
Category : Science
ISBN : 9781482298673

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Dairy Microbiology by Photis Papademas Pdf

The objective of this book is to provide a scientific background to dairy microbiology by re-examining the basic concepts of general food microbiology and the microbiology of raw milk while offering a practical approach to the following aspects: well-known and newfound pathogens that are of major concern to the dairy industry. Topics addressed include Cronobactersakazakii and its importance to infant formula milk or Mycobacterium avium subspecies paratuberculosis (MAP) that might be connected to chronic human diseases (Crohn’s), the role of dairy starter cultures in manufacturing fermented dairy products, developing novel functional dairy products through the incorporation of probiotic strains, insights in the field of molecular methods for microbial identification, and controlling dairy pathogens owing to the compulsory application of food safety management systems (FSMS) to the dairy industry. The book will provide dairy professionals and students alike the latest information on this vast topic.

Microbiology and Technology of Fermented Foods

Robert W. Hutkins
Microbiology and Technology of Fermented Foods Book PDF

Author : Robert W. Hutkins
Publisher : John Wiley & Sons
Page : 488 pages
File Size : 50,8 Mb
Release : 2008-02-28
Category : Technology & Engineering
ISBN : 9780470276242

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Microbiology and Technology of Fermented Foods by Robert W. Hutkins Pdf

While many food science programs offer courses in the microbiology and processing of fermented foods, no recently published texts exist that fully address the subject. Food fermentation professionals and researchers also have lacked a single book that covers the latest advances in biotechnology, bioprocessing, and microbial genetics, physiology, and taxonomy. In Microbiology and Technology of Fermented Foods, Robert Hutkins has written the first text on food fermentation microbiology in a generation. This authoritative volume also serves as a comprehensive and contemporary reference book. A brief history and evolution of microbiology and fermented foods, an overview of microorganisms involved in food fermentations, and their physiological and metabolic properties provide a foundation for the reader. How microorganisms are used to produce fermented foods and the development of a modern starter culture industry are also described. Successive chapters are devoted to the major fermented foods produced around the world with coverage including microbiological and technological features for manufacture of these foods: Cultured Dairy Products Cheese Meat Fermentation Fermented Vegetables Bread Fermentation Beer Fermentation Wine Fermentation Vinegar Fermentation Fermentation of Foods in the Orient Examples of industrial processes, key historical events, new discoveries in microbiology, anecdotal materials, case studies, and other key information are highlighted throughout the book. Comprehensively written in a style that encourages critical thinking, Microbiology and Technology of Fermented Foods will appeal to anyone dealing in food fermentation – students, professors, researchers, and industry professionals.

Go Dairy Free

Alisa Fleming
Go Dairy Free Book PDF

Author : Alisa Fleming
Publisher : BenBella Books
Page : 442 pages
File Size : 44,6 Mb
Release : 2018-06-12
Category : Health & Fitness
ISBN : 9781946885241

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Go Dairy Free by Alisa Fleming Pdf

If ONE simple change could resolve most of your symptoms and prevent a host of illnesses, wouldn't you want to try it? Go Dairy Free shows you how! There are plenty of reasons to go dairy free. Maybe you are confronting allergies or lactose intolerance. Maybe you are dealing with acne, digestive issues, sinus troubles, or eczema—all proven to be associated with dairy consumption. Maybe you're looking for longer-term disease prevention, weight loss, or for help transitioning to a plant-based diet. Whatever your reason, Go Dairy Free is the essential arsenal of information you need to change your diet. This complete guide and cookbook will be your vital companion to understand dairy, how it affects you, and how you can eliminate it from your life and improve your health—without feeling like you're sacrificing a thing. Inside: • More than 250 delicious dairy-free recipes focusing on naturally rich and delicious whole foods, with numerous options to satisfy those dairy cravings • A comprehensive guide to dairy substitutes explaining how to purchase, use, and make your own alternatives for butter, cheese, cream, milk, and much more • Must-have grocery shopping information, from sussing out suspect ingredients and label-reading assistance to money-saving tips • A detailed chapter on calcium to identify naturally mineral-rich foods beyond dairy, the best supplements, and other keys to bone health • An in-depth health section outlining the signs and symptoms of dairy-related illnesses and addressing questions around protein, fat, and other nutrients in the dairy-free transition • Everyday living tips with suggestions for restaurant dining, travel, celebrations, and other social situations • Infant milk allergy checklists that describe indicators and solutions for babies and young children with milk allergies or intolerances • Food allergy- and vegan-friendly resources, including recipe indexes to quickly find gluten-free and other top food allergy-friendly options and fully tested plant-based options for every recipe

Encapsulation and Controlled Release Technologies in Food Systems

Jamileh M. Lakkis
Encapsulation and Controlled Release Technologies in Food Systems Book PDF

Author : Jamileh M. Lakkis
Publisher : John Wiley & Sons
Page : 410 pages
File Size : 43,6 Mb
Release : 2016-04-18
Category : Technology & Engineering
ISBN : 9781118733523

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Encapsulation and Controlled Release Technologies in Food Systems by Jamileh M. Lakkis Pdf

The emergence of the discipline of encapsulation and controlled release has had a great impact on the food and dietary supplements sectors; principally around fortifying food systems with nutrients and health-promoting ingredients. The successful incorporation of these actives in food formulations depends on preserving their stability and bioavailability as well as masking undesirable flavors throughout processing, shelf life and consumption. This second edition of Encapsulation and Controlled Release Technologies in Food Systems serves as an improvement and a complement companion to the first. However, it differentiates itself in two main aspects. Firstly, it introduces the reader to novel encapsulation and controlled release technologies which have not yet been addressed by any existing book on this matter, and secondly, it offers an in-depth discussion on the impact of encapsulation and controlled release technologies on the bioavailability of health ingredients and other actives. In common with the first edition the book includes chapters written by distinguished authors and researchers in their respective areas of specialization. This book is designed as a reference for scientists and formulators in the food, nutraceuticals and consumer products industries who are looking to formulate new or existing products using microencapsulated ingredients. It is also a post-graduate text designed to provide students with an introduction to encapsulation and controlled release along with detailed coverage of various encapsulation technologies and their adaptability to specific applications.

Microbial Cultures and Enzymes in Dairy Technology

Öztürko?lu Budak, ?ebnem,Akal, H. Ceren
Microbial Cultures and Enzymes in Dairy Technology Book PDF

Author : Öztürko?lu Budak, ?ebnem,Akal, H. Ceren
Publisher : IGI Global
Page : 413 pages
File Size : 47,5 Mb
Release : 2018-04-27
Category : Technology & Engineering
ISBN : 9781522553649

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Microbial Cultures and Enzymes in Dairy Technology by Öztürko?lu Budak, ?ebnem,Akal, H. Ceren Pdf

Microorganisms are an integral part of the fermentation process in food products and help to improve sensory and textural properties of the products. As such, it is vital to explore the current uses of microorganisms in the dairy industry. Microbial Cultures and Enzymes in Dairy Technology is a critical scholarly resource that explores multidisciplinary uses of cultures and enzymes in the production of dairy products. Featuring coverage on a wide range of topics such as dairy probiotics, biopreservatives, and fermentation, this book is geared toward academicians, researchers, and professionals in the dairy industry seeking current research on the major role of microorganisms in the production of many dairy products.

Innovations in Technologies for Fermented Food and Beverage Industries

Sandeep Kumar Panda,Prathapkumar Halady Shetty
Innovations in Technologies for Fermented Food and Beverage Industries Book PDF

Author : Sandeep Kumar Panda,Prathapkumar Halady Shetty
Publisher : Springer
Page : 339 pages
File Size : 54,6 Mb
Release : 2018-04-09
Category : Technology & Engineering
ISBN : 9783319748207

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Innovations in Technologies for Fermented Food and Beverage Industries by Sandeep Kumar Panda,Prathapkumar Halady Shetty Pdf

This book covers innovations in starter culture, production of health beneficial fermented food products, technological intervention in beer, wine and spirits production, marketing of alcoholic beverages, modernization of dairy plants for production of fermented dairy products, non-diary probiotics, development of automatic fermenters, and packaging technology. Furthermore, it includes genetic engineering for improved production and quality improvement of food and beverages, which allows forecasting of the quality of the final product. Specifically this includes applications of hybrid methods combining multivariate statistics and computational intelligence, the role of consumers in innovation of novel food and beverages, and IPRS in respect to food and beverages. Innovations in Technologies for Fermented Food and Beverage Industries is a resource for students, researchers, professionals in the industry, as well as governments in their efforts to adopt technologies of their interest.

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 : 42,9 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

Advances in Dairy Microbial Products

Joginder Singh,Ashish Vyas
Advances in Dairy Microbial Products Book PDF

Author : Joginder Singh,Ashish Vyas
Publisher : Woodhead Publishing
Page : 420 pages
File Size : 51,6 Mb
Release : 2022-01-18
Category : Technology & Engineering
ISBN : 9780323909327

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Advances in Dairy Microbial Products by Joginder Singh,Ashish Vyas Pdf

Advances in Dairy Microbial Products describes the importance and utility of microbial products used in dairy products. This book explains the makeup of these products in a scientifically sound yet simple manner. The appeal of this book is its holistic approach to addressing the different aspects of the dairy industry, from basic dairy microbial biochemistry to production of dairy products and their nutrient quality, and finally to machine learning applications in dairy industry. Comprised of chapters written and edited by international authorities and researchers with top expertise in dairy products, it offers both established and cutting-edge solutions to the numerous challenges commonly encountered in the industrial processing of milk and the production of milk products. This book offers a highly practical approach to the topic, addressing and tackling the problems faced in the workplace by dairy technologists. Researchers and practitioners will find this book to be an ideal source of thorough and up-to-date information on dairy microbial products while also appealing to beginners seeking to understand how advanced dairy technologies can increase the efficiency of current techniques. Examines the advances of dairy products in healthcare, environment and industry Elaborates upon advanced perspectives, wide applications, traditional uses and modern practices of harnessing potential of microbial products Includes helpful illustrations of recent trends in dairy product research

Probiotics, Prebiotics and Synbiotics

Parmjit Singh Panesar,Anil Kumar Anal
Probiotics Prebiotics and Synbiotics Book PDF

Author : Parmjit Singh Panesar,Anil Kumar Anal
Publisher : John Wiley & Sons
Page : 500 pages
File Size : 49,9 Mb
Release : 2022-01-11
Category : Technology & Engineering
ISBN : 9781119701231

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Probiotics, Prebiotics and Synbiotics by Parmjit Singh Panesar,Anil Kumar Anal Pdf

In Probiotics, Prebiotics and Synbiotics: Technological Advancements Towards Safety and Industrial Applications, a team of distinguished researchers delivers an insightful exploration of various aspects of functional foods. The book includes information about critical facets of the production of these beneficial compounds, recent technological developments in the field, and their present and future commercial potential. The authors describe their mechanisms of action and their applications in several sectors. Probiotics, Prebiotics and Synbiotics is divided into five parts. A general introduction about these substances begins the book and is followed by discussions of common probiotics, prebiotics, and synbiotics. Finally, a treatment of safety issues and regulatory claims, as well as their market potential, rounds out the resource. Perfect for researchers, industry practitioners, and students working in or studying food processing and food microbiology, Probiotics, Prebiotics and Synbiotics is also an invaluable resource for professionals working in the field of food biotechnology.