Functional Dairy Products

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Functional Dairy Products

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  • 製本 Hardcover:ハードカバー版
  • 言語 ENG
  • 商品コード 9780849317439
  • DDC分類 641.37

Full Description


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. Organized into three parts, Functional Dairy Products discusses the various types of functional dairy products as well as current research on their health benefits; reviews key dairy ingredients and their functional benefits and uses; and covers development issues ranging from enhancing the functionality of prebiotics and probiotics to safety evaluation and market and research trends in this important sector.

Table of Contents

        List of contributors                       xi
Introduction: classifying functional dairy 1 (16)
products
M. Saxelin
R. Korpela
A. Mayra-Makinen
Introduction 1 (1)
Composition of milk 1 (1)
Fermented milk products 2 (3)
What do we mean by functional dairy 5 (1)
products?
Examples of functional dairy products: 6 (4)
gastrointestinal health and general
well-being
Examples of functional dairy products: 10 (3)
cardiovascular health
Examples of functional dairy products: 13 (1)
osteoporosis and other conditions
Future trends 14 (1)
Sources of further information and 15 (1)
advice: links
References 15 (2)
Part I The health benefits of functional 17 (168)
dairy products
Cancer 19 (35)
C. Gill
I. Rowland
Introduction 19 (1)
The relationship between diet and cancer 19 (2)
Colon carcinogenesis 21 (2)
Colorectal cancer and dairy products 23 (1)
Calcium 23 (3)
Casein 26 (2)
Whey 28 (1)
Conjugated linoleic acid 28 (1)
Sphingolipids 29 (1)
Prebiotics and probiotics 30 (11)
Mechanisms of anticarcinogenicity and 41 (1)
antigenotoxicity for probiotics and
prebiotics
Future trends 42 (1)
Sources of further information and advice 43 (1)
Acknowledgement 44 (1)
References 44 (10)
Coronary heart disease 54 (40)
J. Lovegrove
K. Jackson
Introduction 54 (3)
Risk factors in coronary heart disease 57 (4)
Relevant lipid particles 61 (6)
Diet and coronary heart disease 67 (7)
The effects of probiotics on coronary 74 (6)
heart disease
The effects of prebiotics on coronary 80 (5)
heart disease
The effects of synbiotics on coronary 85 (1)
heart disease
Future trends 86 (1)
Sources of further information and advice 87 (1)
References 87 (7)
Osteoporosis 94 (14)
R. Wood
Introduction 94 (1)
The epidemiology of osteoporosis 94 (4)
Dairy products, calcium intake and 98 (2)
calcium absorption
Dairy products and osteoporosis 100(1)
Future trends: genetic markers of 101(1)
osteoporosis risk
Future trends: redefining a nutritional 102(2)
prescription for optimal bone health
Sources of further information and advice 104(1)
References 104(4)
Probiotics and the management of food 108(24)
allergy
P. V. Kirjavainen
Introduction 108(1)
The mechanisms and symptoms of food 109(4)
allergy
The prevalence of food allergy 113(1)
Probiotics and food allergy: the clinical 114(2)
evidence
Mechanisms of action: gut microbiota 116(3)
composition and food allergies
Infant development and allergic 119(4)
sensitisation
Selecting the right probiotic 123(2)
Conclusion and future trends 125(1)
Sources of further information and advice 125(1)
References 126(6)
Dairy products and the immune function in 132(37)
the elderly
H. Gill
Introduction 132(1)
The immune system 133(1)
Immunosenescence 134(3)
Nutrition and immune function in the 137(2)
elderly
Bovine milk and immunomodulation 139(1)
Milk proteins 139(6)
Antibodies and other protective agents in 145(3)
milk
Fermented dairy products and probiotic LAB 148(1)
Immunomodulatory effects of fermented 149(8)
milk products and LAB
Future trends 157(1)
References 158(11)
The therapeutic use of probiotics in 169(16)
gastrointestinal inflammation
F. Shanahan
Introduction 169(1)
Bacteria in the gut 170(1)
Studying gut flora 170(1)
Gut flora and intestinal function 171(2)
Gut immune function 173(1)
Microbial subversion of intestinal 174(1)
immunosensory function
Bacterial translocation 174(1)
Intestinal bacteria and IBD 175(2)
Modifying the gut flora: probiotics in 177(1)
practice
Future trends 178(1)
Sources of further information and advice 179(1)
Acknowledgement 179(1)
References 179(6)
Part II Functional dairy ingredients 185(114)
Caseinophosphopeptides (CPPs) as functional 187(16)
ingredients
R.J. FitzGerald
H. Meisel
Introduction 187(1)
Structural characteristics and production 188(2)
of CPPs
CPPs and mineral (calcium) bioavailability 190(1)
Human studies with CPPs 191(1)
Effect of CPPs on mineral uptake in 192(1)
specific cell systems
Cytomodulatory effects 193(1)
Safety assessment of CPPs 194(1)
Potential ingredient applications of CPPs 195(2)
Summary and future trends 197(1)
References 198(5)
Oligosaccharides 203(41)
G. Boehm
B. Stahl
Introduction 203(1)
Structural aspects of free 204(16)
oligosaccharides
Physiological functions of dietary 220(1)
oligosaccharides
Effect on intestinal flora: prebiotic role 221(3)
Effect on intestinal infections and 224(3)
mineral absorption
Effect on the immune system and other 227(1)
physiological effects
Analytical methods 228(5)
Future trends 233(1)
Acknowledgements 233(1)
References 233(11)
Lactic acid bacteria (LAB) in functional 244(19)
dairy products
R. Fonden
M. Saarela
J. Matto
T. Mattila-Sandholm
Introduction 244(2)
Production of dairy products using LAB 246(2)
Dairy products with probiotic LAB 248(2)
The health benefits of probiotic LAB 250(2)
Enhancing the viability and stability of 252(2)
LAB
Enhancing the functionality of LAB 254(2)
Future trends 256(1)
Sources of further information and advice 257(1)
References 257(6)
Conjugated linoleic acid (CLA) as a 263(36)
functional ingredient
S. Gnadig
Y. Xue
O. Berdeaux
J.M. Chardigny
J-L. Sebedio
Introduction 263(1)
Natural sources of CLA 263(4)
Commercial production of CLA 267(5)
Analytic methods 272(1)
The influence of processing on the CLA 273(1)
content of dairy products
Functional benefits of CLA: cancer 274(1)
Multisite anticarcinogenesis 275(2)
Multistage anticarcinogenesis 277(1)
Mechanisms of CLA anticarcinogenesis 278(3)
Functional benefits of CLA: lipid and 281(3)
protein metabolism
The process of CLA metabolism 284(2)
Functional benefits of CLA: 286(1)
atherosclerosis
Functional benefits of CLA: immune 287(1)
function
Functional benefits of CLA: diabetes 288(1)
Conclusion and future trends 289(1)
References 289(10)
Part III Product development 299(91)
Enhancing the functionality of prebiotics 301(15)
and probiotics
R. Rastall
Introduction 301(1)
The functional enhancement of prebiotics 301(4)
Targeted prebiotics 305(2)
Current manufacturing technologies for 307(2)
prebiotics
Emerging manufacturing technologies for 309(2)
second generation prebiotics
The functional enhancement of probiotics 311(1)
Conclusion and future trends 311(1)
References 312(4)
Safety evaluation of probiotics 316(21)
A.C. Ouwehand
S. Salminen
Introduction 316(1)
Key safety issues 317(2)
Identifying probiotic strains 319(1)
Potential risk factors: acute toxicity 320(1)
Potential risk factors: microbial 320(3)
metabolism
Potential risk factors: microbial 323(2)
properties and binding
Other potential risk factors 325(2)
Post-marketing surveillance 327(1)
Safety issues for new generation 327(1)
probiotics
The safety of animal probiotics 328(1)
The current regulatory context 329(2)
Conclusion and future trends 331(1)
Sources for further information and advice 332(1)
References 332(5)
Clinical trials 337(9)
P. Marteau
Introduction 337(1)
Setting up a clinical trial: protocols 337(3)
Statistical analysis 340(1)
Ethical issues 341(2)
Managing a clinical trial 343(1)
Assessing the validity of a clinical trial 343(1)
Sources of further information and advice 344(1)
References 344(2)
Consumers and functional foods 346(13)
L. Lahteenmaki
Functional foods and consumers 346(1)
The role of health in food choice 347(2)
Nutritional guidelines and health claims 349(1)
Consumers, claims and carrier products 350(4)
Consumer attitudes to functional foods 354(2)
Future trends 356(1)
Sources of further information and advice 357(1)
References 357(2)
European research in probiotics and 359(19)
prebiotics: the Proeuhealth cluster
T. Mattila-Sandholm
L. Lahteenmaki
M. Saarela
Introduction: research projects within 359(5)
the Proeuhealth cluster
Developing research tools: Microbe 364(1)
Diagnostics
Understanding mechanisms of actions: 365(3)
Deprohealth, Propath and Eu Microfunction
Investigating effects on health: Progid, 368(3)
Crownalife and Prosafe
Probiotic and prebiotic technologies: 371(1)
Protech
Consumers and the perceived health 372(2)
benefits of probiotics
Conclusions and future trends 374(1)
References 375(3)
The market for functional dairy products: 378(12)
the case of the United States
L. Hoolihan
Introduction 378(1)
Drivers of the functional foods market 379(1)
The growth of the functional foods market 380(1)
in the US
The regulatory context in the US 381(3)
The potential for functional dairy foods 384(2)
in the US
Future trends 386(2)
Sources of further information and advice 388(1)
References 388(2)
Index 390