1 Introduction: cIassifying functional dairy products
1.1 Introduction
1.2 Composition of milk
1.3 Fermented milk products
1.4 What do we mean by functional dairy products?
1.5 Examples of functional dairy products: gastrointestinal health and general well-being
1.6 Examples of functional dairy products: cardiovascular health
1.7 Examples of functional dairy products: osteoporosis and other conditions
1.8 Future trends
1.9 Sour[...]
1 Introduction: cIassifying functional dairy products
1.1 Introduction
1.2 Composition of milk
1.3 Fermented milk products
1.4 What do we mean by functional dairy products?
1.5 Examples of functional dairy products: gastrointestinal health and general well-being
1.6 Examples of functional dairy products: cardiovascular health
1.7 Examples of functional dairy products: osteoporosis and other conditions
1.8 Future trends
1.9 Sources of further information and advice: links
1.10 References
Part I The health benefits of functional dairy products
2 Cancer
2.1 Introduction
2.2 The relationship between diet and cancer
2.3 Colon carcinogenesis
2.4 Colorectal cancer and dairy products
2.5 Calcium
2.6 Casein
2.7 Whey
2.8 Conjugated linoleic acid
2.9 Sphingolipids
2.10 Prebiotics and probiotics
2.11 Mechanisms of anticarcinogenicity and antigenotoxicity for probiotics and prebiotics
2.12 Future trends
2.13 Sources of further information and advice
2.14 Acknowledgement
2.15 References
3 Coronary heart disease
3.1 Introduction
3.2 Risk factors in coronary heart disease
3.3 Relevant lipid particles
3.4 Diet and coronary heart disease
3.5 The effects of probiotics on coronary heart disease
3.6 The effects of prebiotics on coronary heart disease
3.7 The effects of synbiotics on coronary heart disease
3.8 Future trends
3.9 Sources of further information and advice
3.10 References
4 Osteoporosis
4.1 Introduction
4.2 The epidemiology of osteoporosis
4.3 Dairy products, calcium intake and calcium absorption
4.4 Dairy products and osteoporosis
4.5 Future trends: genetic markers of osteoporosis risk
4.6 Future trends: redefining a nutritional prescription for optimal bone health
4.7 Sources of further information and advice
4.8 References
5 Probiotics and the management of food allergy
5.1 Introduction
5.2 The mechanisms and symptoms of food allergy
5.3 The prevalence of food allergy
5.4 Probiotics and food allergy: the clinical evidence
5.5 Mechanisms of action: gut microbiota composition and food allergies
5.6 Infant development and allergic sensitisation
5.7 Selecting the right probiotic
5.8 Conclusion and future trends
5.9 Sources of further information and advice
5.10 References
6 Dairy products and the immune function in the elderly
6.1 Introduction
6.2 The immune system
6.3 Immunosenescence
6.4 Nutrition and immune function in the elderly
6.5 Bovine milk and immunomodulation
6.6 Milk proteins
6.7 Antibodies and other protective agents in milk
6.8 Fermented dairy products and probiotic LAB
6.9 Immunomodulatory effects of fermented milk products and LAB
6.10 Future trends
6.1 1 References
7 The therapeutic use of probiotics in gastrointestinal inflammation
7.1 Introduction
7.2 Bacteria in the gut
7.3 Studying gut flora
7.4 Gut flora and intestinal function
7.5 Gut immune function
7.6 Microbial subversion of intestinal immunosensory function
7.7 Bacterial translocation
7.8 Intestinal bacteria and IBD
7.9 Modifying the gut flora: probiotics in practice
7.10 Future trends
7.11 Sources of further information and advice
7.12 Acknowledgement
7.13 References
Part II Functional dairy ingredients
8 Caseinophosphopeptides (CPPs) as functional ingredients
8.1 Introduction
8.2 Structural characteristics and production of CPPs
8.3 CPPs and mineraI (calcium) bioavailability
8.4 Human studies with CPPs
8.5 Effect of CPPs on mineral uptake in specific cell systems
8.6 Cytomodulatory effects
8.7 Safety assessment of CPPs
8.8 Potential ingredient applications of CPPs
8.9 Summary and future trends
8.10 References
9 Oligosaccharides
9.1 Introduction
9.2 Structural aspects of free oligosaccharides
9.3 Physiological functions of dietary oligosaccharides
9.4 Effect on intestinal flora: prebiotic role
9.5 Effect on intestinal infections and mineraI absorption
9.6 Effect on the immune system and other physiological effects
9.7 Analytical methods
9.8 Future trends
9.9 Acknowledgements
9.10 References
10 Lactic acid bacteria (LAB) in functional dairy products
10.1 Introduction
10.2 Production of dairy products using LAB
10.3 Dairy products with probiotic LAB
10.4 The health benefits of probiotic LAB
10.5 Enhancing the viability and stability of LAB
10.6 Enhancing the functionality of LAB
10.7 Future trends
10.8 Sources of further information and advice
10.9 References
11 Conjugated linoleic acid (CLA) as a functional ingredient
11.1 Introduction
11.2 Natural sources of CLA
11.3 Commercial production of CLA
11.4 Analytic methods
11.5 The influence of processing on the CLA content of dairy products
11.6 Functional benefits of CLA: cancer
11.7 Multisite anticarcinogenesis
11.8 Multistage anticarcinogenesis
11.9 Mechanisms of CLA anticarcinogenesis
11.10 Functional benefits of CLA: lipid and protein metabolism
11.11 The process of CLA metabolism
11.12 Functional benefits of CLA: atherosclerosis
11.13 Functional benefits of CLA: immune function
11.14 Functional benefits of CLA: diabetes
11.15 Conclusion and future trends
11.16 References
Part III Product development
12 Enhancing the functionality of prebiotics and probiotics
12.1 Introduction
12.2 The functional enhancement of prebiotics
12.3 Targeted prebiotics
12.4 Current manufacturing technologies for prebiotics
12.5 Emerging manufacturing technologies for second generation prebiotics
12.6 The functional enhancement of probiotics
12.7 Conclusion and future trends
12.8 References
13 Safety evaluation of probiotics
13.1 Introduction
13.2 Key safety issues
13.3 Identifying probiotic strains
13.4 Potential risk factors: acute toxicity
13.5 Potential risk factors: microbial metabolism
13.6 Potential risk factors: microbial properties and binding
13.7 Other potential risk factors
13.8 Post-marketing surveillance
13.9 Safety issues for new generation probiotics
13.10 The safety of animal probiotics
13.1 The current regulatory context
13.12 Conclusion and future trends
13.13 Sources for further information and advice
13.14 References
14 Clinical trials
14.1 Introduction
14.2 Setting up a clinical trial: protocols
14.3 Statistical analysis
14.4 Ethical issues
14.5 Managing a clinical trial
14.6 Assessing the validity of a clinical trial
14.7 Sources of further information and advice
14.8 References
15 Consumers and functional foods
15.1 Functional foods and consumers
15.2 The role of health in food choice
15.3 Nutritional guidelines and health claims
15.4 Consumers, claims and carrier products
15.5 Consumer attitudes to functional foods
15.6 Future trends
15.7 Sources of further information and advice
15.8 References
16 European research in probiotics and prebiotics: the PROEUHEALTH cIuster
16.1 Introduction: research projects within the PROEUHEALTH cluster
16.2 Developing research tools: MICROBE DIAGNOSTICS
16.3 Understanding mechanisms of actions: DEPROHEALTH, PROPATH and EU MICROFUNCTION
16.4 Investigating effects on health: PROGID, CROWNALIFE and PROSAFE
16.5 Probiotic and prebiotic technologies: PROTECH
16.6 Consumers and the perceived health benefits of probiotics
16.7 Conclusions and future trends
16.8 References
17 The market for functional dairy products: the case of the United States
17.1 Introduction
17.2 Drivers of the functional foods market
17.3 The growth of the functional foods market in the US
17.4 The regulatory context in the US
17.5 The potential for functional dairy foods in the US
17.6 Future trends
17.7 Sources of further information and advice
17.8 References
Index
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