Dairy Products / / edited by Beth Rice Bradley and Therese O'Sullivan

• Pubblicazione: Basel : , : MDPI, , 2018; ©2018
• Descrizione fisica: 1 online resource (ix, 212 pages) : illustrations
• Disciplina: 613.2687
• Soggetto topico: Dairy products
• Persona (resp. second.): BradleyBeth Rice; O'SullivanTherese
• Nota di bibliografia: Includes bibliographical references.
• Nota di contenuto: Julie E. Dalziel, Wayne Young, Catherine M. McKenzie, Neill W. Haggarty and Nicole C. Roy -- Carolina de Oliveira Vogado, Eliana dos Santos Leandro, Renata Puppin Zandonadi, Ernandes Rodrigues de Alencar, Veronica ˆ Cortez Ginani, Eduardo Yoshio Nakano, Sascha Habu´ and Priscila Araujo ´ Aguiar -- Elin M. H˚ard af Segerstad, Hye-Seung Lee, Carin Andr´en Aronsson, Jimin Yang, Ulla Uusitalo, Ingegerd Sjoholm, ¨ Marilyn Rayner, Kalle Kurppa, Suvi M. Virtanen, Jill M. Norris, Daniel Agardh and on behalf of the TEDDY Study Group -- Elin M. H˚ard af Segerstad, Hye-Seung Lee, Carin Andr´en Aronsson, Jimin Yang, Ulla Uusitalo, Ingegerd Sjoholm, ¨ Marilyn Rayner, Kalle Kurppa, Suvi M. Virtanen, Jill M. Norris, Daniel Agardh and on behalf of the TEDDY Study Group -- Amanda Gomes Ribeiro, Jos´e Geraldo Mill, N´agela Valad˜ao Cade, Gustavo Velasquez-Melendez, Sheila Maria Alvim Matos and Maria del Carmen Bisi Molina -- Khanh Le Nguyen Bao, Sandjaja Sandjaja, Bee Koon Poh, Nipa Rojroongwasinkul, Chinh Nguyen Huu, Edith Sumedi, Jamil Nor Aini, Sayamon Senaprom, Paul Deurenberg, Marjolijn Bragt, Ilse Khouw and on behalf of the SEANUTS Study Group -- Olaf Perdijk, R. J. Joost van Neerven, Erik van den Brink, Huub F. J. Savelkoul and Sylvia Brugman -- Masahiro Kita, Kuniaki Obara, Sumio Kondo, Satoshi Umeda and Yasuhisa Ano -- Alicia M. Barnett, Nicole C. Roy, Adrian L. Cookson and Warren C. McNabb -- Marta Sajdakowska, Jerzy Gębski, Krystyna Gutkowska and SylwiaZakowska-Biemans -- Suvi T. Itkonen, Maijaliisa Erkkola and Christel J. E. Lamberg-Allardt -- Danyel Bueno Dalto, Isabelle Audet, Christiane L. Girard and Jean-Jacques Matte -- Maite Iriondo-DeHond, Eugenio Miguel and Mar´ıa Dolores del Castillo -- Marloes van Splunter, Thijs L. J. van Osch, Sylvia Brugman, Huub F. J. Savelkoul,Leo A. B. Joosten, Mihai G. Netea and R. J. Joost van Neerven.
• Sommario/riassunto: Emerging evidence indicates that dairy foods and ingredients can influence human health. There is increasing interest around the specific role that particular components within dairy foods, such as fat, protein, and other bioactives, play in health. Dairy fat, although a source of saturated fat, may have neutral or beneficial effects on cardiometabolic and gut health. Further, specific types of fat within dairy fat have been linked with improved metabolic health and immune function, while the amount of milk fat globule membrane enclosing the fat may be important in cardiac and muscular outcomes. Dairy proteins may assist in maintaining skeletal muscle mass, particularly post-exercise. While research into individual dairy components is ongoing, the overall dairy food matrix may offer unique benefits to human health as well. For example, the fermentation process involved in cheese and yoghurt production may enhance the nutritional and functional abilities of these foods. This collection of research articles explores the effects of dairy components on health.
• Titolo autorizzato: Dairy Products
• ISBN: 3-03897-369-6
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9910765763403321
• Lo trovi qui: Univ. Federico II