Advances in Dairy Ingredients

Herausgegeben von Smithers, Geoffrey W; Augustin, Mary Ann

• Gebundenes Buch

Produktbeschreibung

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. This book brings together food scientists, industry specialists, and marketers from around the world to provide unique insight into the scientific basis for the success of dairy ingredients in modern food products, and a glimpse into the future of new dairy ingredients and foods on the horizon.

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Produktdetails

• Institute of Food Technologists Series .
• Verlag: Wiley & Sons
• 1. Auflage
• Seitenzahl: 352
• Erscheinungstermin: 18. Februar 2013
• Englisch
• Abmessung: 251mm x 174mm x 25mm
• Gewicht: 834g
• ISBN-13: 9780813823959
• ISBN-10: 0813823951
• Artikelnr.: 35677069

Autorenporträt

Geoffrey W Smithers, PhD is the Director of International Business for Food Science Australia, Melbourne, Victoria, Australia. He is responsible for setting the strategic framework for relationship and business development in international markets, and directing and coordinating activities in these markets. Dr Smithers has a background in both fundamental and applied R&D in the areas of advanced processing and ingredient functionality, together with hands-on experience in food business practice. He has more than 18 years experience in dairy food R&D, both in Australia and in the United States. Dr Smithers has been closely involved in the development and commercialization of high-value dairy foods and ingredients, particularly those based on fractionated proteins, and in the development of nutriceuticals, based on dairy protein or peptide isolates, with specific and targeted physiological function. Mary Ann Augustin, PhD is a Professor in Chemistry at Monash University, Melbourne, Victoria, Australia. She is currently on assignment to the University from Food Science Australia. Previously, she held several science leadership positions at Food Science Australia/CSIRO including Group Manager - Ingredients; Director, Science Forum, Food Science Australia; Section Leader - Ingredient Functionality; Team Leader - Milk Powders. Prof. Augustin is inventor/co-inventor on a number of patents and innovations (proprietary) in the area of ingredients, milk powders and microencapsulated products.

Inhaltsangabe

Preface (Geoffrey W. Smithers, Mary Ann Augustin)

* Dairy Protein Powders (P. Schuck)
* Lactose - Chemistry, Processing and Utilisation (J. A. Hourigan, E.V. Lifran, L.T.T. Vu, and Y. Listiohadi
* Dairy Ingredients Containing Milk Fat Globule Membrane - Description, Composition, and Industrial Potential (X. Elías-Argote, A. Laubscher, R. Jiménez-Flores)
* Biofunctional Dairy Protein Fractions (H. Roginski, L.Bennett, H. Korhonen, S.F. Gauthier, Y.Pouliot, B. W. Woonton)
* Modern Chromatographic Separation Technologies for Isolation of Dairy Ingredients (B. W. Woonton, U. Kulozik, K. De Silva, G. W. Smithers)
* Non-Thermal Technologies in Dairy Processing (H. C. Deeth, N. Datta, C. Versteeg)
* Spray-dried Dairy-based Emulsions for the Delivery of Bioactives (M. A. Augustin, L. Sanguansri)
* Utilizing Dairy Protein Functionality in Food Microstructure Design (M. Golding)
* Probiotics and Prebiotics (D. Ying, C. Gantenbein-Demarchi)
* Dairy Ingredient Safety - The No Compromise Area (D. Eddy, A. Astin)
* Market acceptance of dairy ingredients - What consumers are thinking and demanding (B. Davis and B. Katz)
* The Future of Dairy Ingredients - Critical Considerations that will Underpin Future Success (P.S. Tong)