Bioactive Components of Milk

Zsuzsanna Bosze

ISBN 10: 0387740864 / ISBN 13: 9780387740867

Edité par Springer New York, Springer US Dez 2007, 2007

A propos de cet article

Neuware -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. Bioactive Components of Milk 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 very 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.Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg 516 pp. Englisch.

N° de réf. du vendeur 9780387740867

Détails bibliographiques

• Titre: Bioactive Components of Milk
• Éditeur: Springer New York, Springer US Dez 2007
• Date de parution: 2007
• Langue: anglais
• ISBN à 10 chiffres: 0387740864
• ISBN à 13 chiffres: 9780387740867
• Reliure: Buch
• État de l'article: Neu
• Dimensions: 241 L x 160 H x 33 P (en millimètres) 241 millimètres de largeur par 160 millimètres de hauteur par 33 millimètres de profondeur
• Poids: 934 grammes

A propos de ce titre

Synopsis

Milk's many healthful properties include stimulating beneficial microflora, alerting the immune system to the presence of potential pathogens and allergens, and protecting consumers by binding and eliminating toxins. This book provides a comprehensive overview of the bioactive components derived from milk and their diverse activities. 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 biologically active colostrums and milk proteins and their derivatives. The third part reviews the production of recombinant human proteins in the milk of livestock animals and the process of altering milk composition for the benefit of the animals themselves and consumers. The final part focuses on the effect of ruminant's nutrition on the biological activity of milk.