- ホーム
- > 洋書
- > 英文書
- > Science / Mathematics
Full Description
Nutrients in Dairy and Their Implications for Health and Disease addresses various dairy products and their impact on health. This comprehensive book is divided into three sections and presents a balanced overview of the health benefits of milk and milk products. Summaries capture the most salient points of each chapter, and the importance of milk and its products as functional foods is addressed throughout.
Contents
Section A. Dairy Milk in Context: The Dairy Cow, Milk Production and Yield
1. Regulation of factors affecting milk yield
2. Dairy cow breeding and feeding on the milk fatty acid pattern
3. Milk, cheese and other food intake as measured by mobile apps and how that changes consumption
4. The health benefits of bovine colostrum
5. Pathogenic Bacteria in Cheese, their Implications for Human Health and Prevention Strategies
6. Immune system in undernourished host. Probiotics as strategy to improve immunity
7. Milk immunoglobulins and their implications for health promotion
8. Milk Production and Composition in Ruminants under Heat Stress
9. Effects of direct-fed microbials (DFM) on feed intake, milk yield, milk composition, feed conversion, and health condition of dairy cows
10. Processing of dairy products for flavour formation and their health benefits
Section B. Ingestion, Nutrients in milk and its products on Health
11. Dairy's Inadvertent Contribution to Sustaining Optimal Iodine Nutrition
12. Dairy product (calcium) consumption and iron nutrition
13. Milk nutritive role and potential benefits in human health
14. Nutrients in Cheese and Their Effect on Health and Disease
15. Increasing B vitamins in foods to prevent intestinal inflammation and cancer
16. Lactose intolerance
Section C. Contaminants in Dairy Milk and their implications for Health
17. Milk Adulteration: a growing health hazard in Pakistan
18. Effect of synbiotic-assisted modulation of gastrointestinal microbiota on human health
19. Aflatoxin M1 contamination in milk and dairy products: Implications for human health
20. Contribution of dairy to nutrient intake in the Western diet
Section D. Preclinical Studies of Dairy Milk and Dairy Components on Health
21. Overview. Preclinical studies of dairy milk and products on health
22. Macro components in dairy and their effect on inflammation parameters: preclinical studies
23. Efficacy of milk derived bioactive peptides on health by cellular and animal models
24. Dairy as a functional food in cardiovascular disease
25. Effect of the fat component of dairy products in cardiovascular health, vascular structure and function
26. Beneficial and toxic compounds released by starter and secondary microbiota in dairy products
Section E. Milk as a Functional Food from Non-Bovine Sources
27. Minerals in sheep milk
28. Nutritional value of deer milk
29. Bioactive Components in Camel Milk: Their Nutritive Value and Therapeutic Application
30. Camel milk as a potential nutritional therapy in Autism
31. Nutritional value and potential health benefits of donkey milk
32. Influence of goat milk on bone and mineral metabolism during iron-deficiency recovery
33. Goat milk and oxidative stress during iron-deficiency anemia recovery
34. Role of Milk from Small Ruminant Species on Human Health
35. The Nutritional Value and Health Benefits of Goat Milk Components
36. Nutraceutical properties of Camel milk
