Advances in dairy ingredients
Functional foods are emerging as key drivers of the global food economy and dairy ingredients and technology are at the forefront in these developments. Advances in Dairy Ingredients provides an international perspective on recent developments in the area of dairy ingredients and dairy technology
| Main Authors: | , |
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| Format: | Book |
| Language: | English |
| Published: |
Ames, Iowa :
Wiley-Blackwell ,
c2013
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| Series: | IFT Press series
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| Subjects: |
Table of Contents:
- 1. Dairy protein powders
- 2. Lactose: chemistry, processing, and utilization
- 3. Dairy ingredients containing milk fat globule membrane: description, composition, and industrial potential
- 4. Biofunctional dairy protein fractions
- 5. Modern chromatographic separation technologies for isolation of dairy ingredients
- 6. Nonthermal technologies in dairy processing
- 7. Spray-dried dairy-based emulsions for the delivery of bioactives
- 8. Utilizing dairy protein functionality in food microstructure design
- 9. Probiotics and prebiotics
- 10. Dairy ingredient safety: the no compromise area
- 11. Market acceptance of dairy ingredients: what consumers are thinking and demanding
- 12. The future of dairy ingredients: critical considerations that will underpin future success