|
Showing 1 - 3 of
3 matches in All Departments
This collection features four peer-reviewed reviews on the
nutritional benefits of milk. The first chapter highlights the
important role of milk and dairy products in human diets due to the
amount of energy (calories) they provide and their ability to
compensate for foods in the diet with lesser nutritional value. The
chapter also reviews the dairy matrix concept and how this matrix
can influence human physiology. The second chapter provides an
overview of major and minor milk proteins, including caseins, whey
proteins and indigenous milk enzymes. The chapter discusses a
selection of milk protein products which are produced on an
industrial scale to support human health and growth, such as the
use of whey protein in infant formula and dietary supplements. The
third chapter reviews current knowledge on bioactive components
existing in cow's milk and colostrum, their biological and
nutritional functionalities, as well as how these components can be
exploited for the benefit of human health and physiological
metabolism function. The final chapter provides an overview of the
nutritional properties of dairy carbohydrates and major
glycoproteins in cow's milk. The chapter considers the contribution
of lactose as a substrate for beneficial colonic fermentation to
short-chain fatty acids, as well as the importance of glycoproteins
in infant diets.
"The book contains many contributions informed by recent research.
These will be of value to nutritionists, dairy scientists and
technologists working in research, industrial and teaching
roles...the editors have achieved their aim of producing a
reference work that addresses the nutritional and functional
properties of milk and its contribution to human nutrition. It is a
valuable reference source for dairy professionals." (International
Journal of Dairy Technology) The dairy sector is under increasing
scrutiny on environmental and health grounds. Optimising the
nutritional and functional properties of milk as part of a balanced
diet offers one solution to these challenges. This book draws on a
wealth of knowledge from a team of internationally-renowned dairy
experts to show how this can be achieved. Understanding and
improving the functional and nutritional properties of milk reviews
the latest research on the remarkable range of functional and
nutritional properties of milk that make it both a key food source
and ingredient in a wide range of dairy products. The collection
discusses proteins, lipids, carbohydrates and other components of
milk, as well as how our understanding can be used to optimise the
quality of milk and dairy products such as cheese and yoghurt.
Management of Periprosthetic Joint Infections (PJIs): Management of
PJIs discusses periprosthetic joint infection (PJI), a fairly rare
occurrence that is nonetheless one of the most serious
complications in joint replacement surgery. Intricate interactions
between the pathogen, the host, and the implant can result in PJIs
which are not only physically devastating for the patient, but also
financially crippling for health authorities and insurance
companies. Actions taken to minimize the risk of PJIs can be
extremely challenging for the orthopaedic community. Consequently,
new research, which is detailed in this comprehensive book, is
being undertaken to minimize and manage these challenging
infections.
|
You may like...
Loot
Nadine Gordimer
Paperback
(2)
R398
R330
Discovery Miles 3 300
Loot
Nadine Gordimer
Paperback
(2)
R398
R330
Discovery Miles 3 300
|