Functional Dairy Ingredients and Nutraceuticals: Physicochemical, Technological, and Therapeutic Aspects (Innovations in Agricultural & Biological Engineering)

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We welcome book proposals from readers in areas of their expertise.The mission of this series is to provide knowledge and techniques for agricultural and biological engineers (ABEs). The book series offers high-quality reference and academic content on agricultural and biological engineering (ABE) that is accessible to academicians, researchers, scientists, university faculty and university-level students, and professionals around the world.Agricultural and biological engineers ensure that the world has the neces sities of life, including safe and plentiful food, clean air and water, renewable fuel and energy, safe working conditions, and a healthy environment by employing knowledge and expertise of the sciences, both pure and applied, and engineering principles. Biological engineering applies engineering prac tices to problems and opportunities presented by living things and the natural environment in agriculture.ABE embraces a variety of the following specialty areas (www.asabe.org): aquaculture engineering, biological engineering, energy, farm machinery and power engineering, food, and process engineering, forest engineering, information, and electrical technologies, soil, and water conservation engi neering, natural resources engineering, nursery, and greenhouse engineering, safety, and health, and structures and environment.For this book series, we welcome chapters on the following specialty areas (but not limited to):1. Academia to industry to end-user loop in agricultural engineering. 2. Agricultural mechanization. 3. Aquaculture engineering. 4. Biological engineering in agriculture. 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 ingredients (such as lactulose, casein and whey protein-derived bioactive peptides). The volume also considers the therapeutic aspects of dairy ingredients, detailing the physiological and health effects of colostrum, oligosaccharides, conjugated linoleic acid, and lactoferrin. The third section focuses on enhancing the functionality of dairy foods by assessing the functional attributes that can be augmented by the addition of nutraceuticals such as probiotics, vitamins, and minerals or by the removal of cholesterol. Functional Dairy Ingredients and Nutraceuticals: Physicochemical, Technological, and Therapeutic Aspects provides an abundance of important research on the use of dairy ingredients in functional foods and nutraceuticals that will be valued by researchers, scientists, students, growers, traders, processors, industries, and others involved with the physicochemical, technological and therapeutic aspects of various nutraceuticals and functional dairy ingredients and their application in food and dairy industry. Here is a comprehensive summary of new research and advancements in the 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. Cover 1 Half Title 2 Title Page 4 Copyright Page 5 Table of Contents 18 Contributors 20 Abbreviations and Symbols 24 Preface 30 Part I: Physicochemical and Technological Aspects of Milk-Derived Components 32 1. Lactulose: Production and Techno-Functional Applications 34 2. Casein-Derived Bioactive Peptides: Isolation, Characterization, and Functional Aspects 58 3. Whey Protein Derived Bioactive Peptides: Isolation, Characterization, and Functional Aspects 104 Part II: Therapeutic Aspects of Dairy Ingredients 132 4. Colostrum as a Source of Nutraceuticals 134 5. Structural and Functional Aspects of Milk Oligosaccharides 152 6. Conjugated Linoleic Acid: Synthesis, Physiological, and Functional Aspects 176 7. Lactoferrin: Isolation and Functional Aspects 202 Part III: Enhancing The Functionality of Dairy Foods 230 8. Fortification of Vitamins as Dietary Supplements in Dairy Foods 232 9. Mineral Fortification of Dairy Foods 256 10. Delivery of Probiotics Through Dairy Foods 284 11. Strategies to Reduce Cholesterol in Dairy Foods 308 Index 326 bioactive,peptides;,bovine,colostrum;,bovine,milk,oligosaccharides;,casein,hydrolysate;,conjugated,linoleic,acid;,dairy,foods;,dietary,supplements;,functional,dairy,ingredients;,lactoferrin,isolation;,lactulose,manufacturers;,milk-derived,components;,mineral,fortification;,nutraceutical,components;,physicochemical,properties;,probiotic,bacteria;,technological,aspects;,therapeutic,drugs;,total,cholesterol;,vitamin,synthesis;,whey,protein bioactive peptides,bovine colostrum,bovine milk oligosaccharides,casein hydrolysate,conjugated linoleic acid,dairy foods,dietary supplements,functional dairy ingredients,lactoferrin isolation,lactulose manufacturers,milk-derived components,mineral fortification,nutraceutical components,physicochemical properties,probiotic bacteria,technological aspects,therapeutic drugs,total cholesterol,vitamin synthesis,whey protein