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Informationen zum Autor Dr Maria Saarela holds a senior position at VTT! one of the world's leading centres for food research. She has published widely! particularly on aspects relating to probiotic dairy products. Klappentext Together with its companion volume! Functional dairy products: Volume 2 is an invaluable reference for professionals and researchers in the development and production of functional dairy products. Zusammenfassung Together with its companion volume, Functional dairy products: Volume 2 is an invaluable reference for professionals and researchers in the development and production of functional dairy products. Inhaltsverzeichnis Part 1 The health benefits of functional dairy products: Dairy components in weight management: a broad perspective; The effects of dairy components on food intake and satiety; Dairy products! probiotics and the health of infants and children; Functional dairy products for gastrointestinal infections and dysfunction; Probiotics! prebiotics and inflammatory bowel disease; Dairy products and HIV/AIDS; Dairy products and oral health. Part 2 Functional dairy ingredients: Dairy propionibacteria as probiotics; Synbiotics: combining the benefits of pre- and probiotics; Hypoallergenic hydrolysates for the prevention and treatment of cow's milk allergy; Plant sterols and stanols as functional ingredients in dairy products. Part 3 Product development: Regulation of functional dairy products; Using biomarkers and other indicators of efficacy to demonstrate the health benefits of functional dairy products; Experimental models to investigate the effect of functional dairy products: the case of colon carcinogenesis; Molecular approaches to assess the activity and functionality of commensual and ingested bifidobacteria in the human intestinal tract; Genetics and functional genomics of probiotic bacteria: translation to applications; Characterising probiotic microorganisms; Methods to improve the viability and stability of probiotics; Microencapsulation for delivery of probiotics and other ingredients in functional dairy products; Assessing the safety of probiotics with regard to antibiotic resistance; Development of dairy based functional foods enriched in conjugated linoleic acid with special reference to rumenic acid; Developing dairy weight management products; Developing a functional dairy product: from research on Lactobacillus helveticus to industrial application of Cardi 04 in novel antihypertensive drinking yoghurts. ...
