Nutrients in Dairy and Their Implications for Health and Disease

• Author : Ronald Ross Watson,Robert J Collier,Victor R. Preedy
• Publisher : Academic Press
• Release : 19 June 2017

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. Presents various dairy products and their impact on health Provides information on dairy milk as an

• Author : Alhaj, Omar Amin,Faye, Bernard,Agrawal, Rajendra Prasad
• Publisher : IGI Global
• Release : 27 December 2019

In recent years, there has been a rise in the demand of alternative agricultural commodities, specifically camel milk-based products. Camel products have become highly coveted items in today’s commercial market due to their environmental and health advantages. However, there is a lack of research and literature on camel milk and related camel goods. Up-to-date information is needed to give researchers a better understanding of the compositional and functional properties of camel milk production. The Handbook of Research on Health

• Author : Ronald Ross Watson,Robert J Collier,Victor R. Preedy
• Publisher : Academic Press
• Release : 19 June 2017

Dairy in Human Health and Disease across the Lifespan addresses the contribution of milk to the human diet and health throughout the life span. This comprehensive book is divided into three sections and presents a balanced overview of dairy’s impact on nutrition from infancy to adulthood. Summaries capture the most salient points of each chapter, and the book provides coverage of dairy as a functional food in health and disease. Presents various dairy products and their impact on health

• Author : Nicole Clemence Roy,David A. Sela,Sagar K. Thakkar,Warren Charles McNabb
• Publisher : Frontiers Media SA
• Release : 04 August 2022

• Author : Amit K. Rai,Sudhir P. Singh,Ashok Pandey,Christian Larroche,Carlos Ricardo Soccol
• Publisher : Elsevier
• Release : 30 November 2021

Current Developments in Biotechnology and Bioengineering: Technologies for Production of Nutraceuticals and Functional Food Products covers a wide range of topics related to the the microbial process for the production of high- value nutraceuticals and fermented functional foods. This reference includes the bioactive compounds derived from the foods substrate, including bioactive peptides, transformed polyphenols, oligosaccharides, prebiotics, and functional lipids. Scientific information related to the recombinant microorganisms and their role in the production of nutraceutical and functional foods are also included.

• Author : Susanne Braun,Christina Zübert,Dimitrios Argyropoulos,Francisco Javier Casado Hebrard
• Publisher : Academic Press
• Release : 14 October 2019

People were once restricted to food native to their region and produced locally. Today, however, food from any place in the world is available, or can be made available, anywhere else. Often there is no or very little information about the nutritional and health aspects of these foods. Nutrition and Health of Western European Foods: Traditional and Ethnic Diets is part of series that will cover the entire globe and is aimed at filling the knowledge gap from traditional and

• Author : Ioannis Zabetakis,Ronan Lordan,Alexandros Tsoupras,Dipak Ramji
• Publisher : Academic Press
• Release : 03 December 2022

Functional Foods and Their Implications for Health Promotion presents functional foods, from raw ingredients to the final product, providing a detailed explanation on how these foods work and an overview of their impact on health. The book presents the functions of food against disease and discusses how healthier foods can be produced. Broken into four parts, the book presents a deep dive into plant-derived functional foods, dairy foods, marine food and beverages. The book includes case studies, applications, literature reviews

• Author : Megh R. Goyal,N. Veena,Santosh K. Mishra
• Publisher : CRC Press
• Release : 13 October 2022

Here is a comprehensive summary of new research and advancements in the unique functional and nutraceutical therapeutic and physiochemical aspects of dairy foods. The book explores the specific health benefits of dairy ingredients in nutraceuticals and functional foods as well as delves into production techniques that enhancement their therapeutic value. The first section of the book looks at the physicochemical and technological aspects of milk-derived components, discussing production, extraction and purification, and functional and technological applications of various functional dairy

• Author : Maria Hayes
• Publisher : John Wiley & Sons
• Release : 14 September 2018

A groundbreaking text that highlights the various sources, applications and advancements concerning proteins from novel and traditional sources Novel Proteins for Food, Pharmaceuticals and Agriculture offers a guide to the various sources, applications, and advancements that exist and are currently being researched concerning proteins from novel and traditional sources. The contributors—noted experts in the field—discuss sustainable protein resources and include illustrative examples of bioactive compounds isolated from several resources that have or could obtain high market value in

• Author : Gyula Mozsik,Maria Figler
• Publisher : BoD – Books on Demand
• Release : 09 October 2019

This book deals with very different aspects of nutrition from different countries (qualities and quantities of food, their absorptions from the gastrointestinal tract, utilization in healthy human beings or in patients with different diseases, food and drug interactions, etc.). However, these different nutritional positions are different in the different countries. The 13 chapters were written by experts from countries in four continents (Asia, Africa, America, and Europe) and generally cover one nutritional problem each; however, if we analyze the results of

• Author : Mehwish Iqbal
• Publisher : CRC Press
• Release : 24 August 2022

Ancient therapeutic systems have played a tremendous role in health preservation all around the globe for thousands of years; even the earliest humans on earth had used these approaches along with simple surgical procedures for the betterment of their health. Complementary and Alternative Medicinal Approaches for Enhancing Immunity examines various aspects of health and diseases and the importance of basic but essential factors for the preservation of health and management of diseases. Concisely written, the author discusses ancient ways to

• Author : M. Serrano-Rios,A. Sastre
• Publisher : CRC Press
• Release : 01 June 1994

Considers the effects dairy products have on human health and nutrition. The 48 papers cover topics including lactation, milk composition, biotechnology and industrial production; life styles, vital cycles and dairy products consumption; dairy products and metabolic impact.

• Author : A. Catherine Ross,Benjamin Caballero,Robert J. Cousins,Katherine L. Tucker
• Publisher : Jones & Bartlett Learning
• Release : 10 July 2020

This widely acclaimed book is a complete, authoritative reference on nutrition and its role in contemporary medicine, dietetics, nursing, public health, and public policy. Distinguished international experts provide in-depth information on historical landmarks in nutrition, specific dietary components, nutrition in integrated biologic systems, nutritional assessment through the life cycle, nutrition in various clinical disorders, and public health and policy issues. Modern Nutrition in Health and Disease, Eleventh Edition, offers coverage of nutrition's role in disease prevention, international nutrition issues, public

• Author : Anonim
• Publisher : Elsevier
• Release : 22 November 2018

Encyclopedia of Food Chemistry is the ideal primer for food scientists, researchers, students and young professionals who want to acquaint themselves with food chemistry. Well-organized, clearly written, and abundantly referenced, the book provides a foundation for readers to understand the principles, concepts, and techniques used in food chemistry applications. Articles are written by international experts and cover a wide range of topics, including food chemistry, food components and their interactions, properties (flavor, aroma, texture) the structure of food, functional foods,

• Author : Pawel Pludowski,William B. Grant,Jerzy Konstantynowicz,Michael F. Holick
• Publisher : Frontiers Media SA
• Release : 24 September 2019

The vitamin D is widely advertised as a solution for a large spectrum of diseases and health issues. Growing number of pharmaceuticals and supplements containing vitamin D, increasing availability of them in pharmacies, stores, online distribution and, sometimes, an intrusive commercial publicity campaigns have raised great interest, and have triggered reasonable controversies and fears. The self-administration of high doses of vitamin D has also appeared major concern in society. There is an increasing number of dilemmas regarding side effects including