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Food Science & Nutrition | Bioactive Components of Milk

Bioactive Components of Milk

Bosze, Zsuzsanna (Ed.)

2008

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  • Describes the derived components of milk and their diverse activities

Of all food products, dairy foods have the most potential concerning functional foods. Therefore, there is a tremendous amount of interest in value-added milk products and the identification of components in food which have health benefits.

This book provides an overview of these derived components and their diverse activities including: the stimulation of beneficial microflora, alerting the immune system to the presence of potential pathogens and allergens, binding and eliminating toxins, etc.

The book is divided into four parts. The first part focuses on bioactive milk lipid components, which vary widely among mammalian species. The second part describes different aspects of biological active colostrums and milk proteins and their derivatives, with special concern on species specific effects. The third part reviews the production of recombinant human proteins in the milk of livestock animals - including ethical issues - and the aims of altering milk composition for the benefit of both the animals themselves and the consumers. The final part focuses on the influence of ruminants’ nutrition on the biological activity of milk.

Content Level » Research

Keywords » Antibacterial - Functional Food - Toxin - bioactive components - dairy - dairy science - enzymes - food science - functional foods - probiotic - probiotics - proteins

Related subjects » Food Science & Nutrition - Organic Chemistry

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