By Tiina Mattila-Sandholm; Maria Saarela
Annotation Dairy items represent the most vital different types of useful foodstuff. Edited by means of of the best experts within the box, and with a extraordinary foreign staff of participants, this significant assortment reports the overall healthiness merits of sensible dairy items, their components and key product improvement concerns. After an introductory survey of some of the sorts of sensible dairy product, half I discusses present learn at the well-being merits of sensible dairy items, with chapters on melanoma, heart disorder, osteoporosis, foodstuff allergic reaction, immune functionality and gastrointestinal well-being. half II experiences key dairy elements, their practical advantages and makes use of, overlaying caseinophosphopeptides, oligosaccharides, lactic acid micro organism and conjugated linoleic acid. eventually, half III covers product improvement concerns starting from improving the performance of prebiotics and probiotics to safeguard evaluate and purchaser, marketplace and learn developments during this vital region. useful dairy items should be a typical paintings for foodstuff brands constructing new dairy items and for all these discovering practical meals. e-book jacket Read more...
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ADAMS L A, ANGULO P and LINDOR K D, (2005), ‘Nonalcoholic fatty liver disease’, Can Med Assoc J, 172, 899–905. ’, BMC Nephrol, 6, 7–10. ALONSO A, BEUNZA J J, DELGADO-RODRIGUEZ M, MARTINEZ J A and MARTINEZ-GONZALEZ M A, (2005), ‘Low-fat dairy consumption and reduced risk of hypertension: the Sequimiento Universidad de Navarra (SUN) cohort’, Am J Clin Nutr, 82, 972–979. ARONSON D, BARTHA P, ZINDER O, KERNER A, MARKIEWICZ W, AVIZOHAR O, BROOK G J and LEVY Y, (2004), ‘Obesity is the major determinant of elevated C-reactive protein in subjects with the metabolic syndrome’, Int J Obes Relat Metab Disord, 28, 674–679.
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2002; Zemel, 2004). Surprisingly, the role of milk proteins has received little attention, despite the fact that protein makes up a major fraction of milk and is the most satiating among the three macronutrients (Anderson and Moore, 2004). In the following, evidence is presented to show that the consumption of dairy products or their components has a positive effect on satiety and leads to a reduction in energy intake. In order to provide background for establishing plausibility for the associations between dairy products and reduced food intake, a brief review of food intake regulation is provided.