Functional Dairy Ingredients and Nutraceuticals

The commercial developments in dairy functional foods and ingredients were discussed. Functional foods provide the consumer with an identified health benefit over and above basic nutritional value. With the knowledge advancement in human physiology and nutrition, the market for these products would grow. The book provides a comprehensive insight into the therapeutic aspects of dairy ingredients. It also highlights the technological aspects of milk-derived products. The book explores the specific health benefits of dairy ingredients in nutraceuticals and functional foods as well as delves into production techniques. 

Print ISBN:9781682508336 | $165 | 2023 | Hardcover

Subject: Food Science and Nutrition

Editor: Sitong Chen

About the Editor: Sitong Chen was awarded a Ph.D. in Biotechnology, and is currently working on a project that aims to develop an integrated system for the recovery of bioactive compounds from food waste. He has published more than 60 research articles and several book chapters in the field. His research activities focus on thermal and microwave processes (drying, cooking, pasteurization, and sterilization). He has participated in several research programs as a task manager or scientific leader.