Bovine colostrum is being touted by medical professionals, nutritionists, and food product developers worldwide for its ability to optimize health and help manage disease. Scientists are becoming increasingly intrigued by its nutrient-dense, immune-boosting properties.
Bovine Colostrum as a Nutraceutical: Developments in Processes and Products for Therapeutic and Dietary Applications takes a closer look at every facet of a cow’s first milk―from composition to consumption―and discusses how its nutritional and hyper-immune properties are frequently used in food-pharma worldwide. Comprised of 18 chapters,
Bovine Colostrum as a Nutraceutical: Developments in Processes and Products for Therapeutic and Dietary Applications elucidates the chemistry, physiological effects and response of nutritional bioactive elements such as peptides while exploring the impact of different environmental, natural, and processing factors that can affect colostrum's composition. Authors discuss emerging colostrum processing methods, as well as the recent technologies, and instrumentation used for isolating and identifying bioactive components for food product development. Readers will also learn colostrum's role in gut, immune and skin health, and how it can enhance muscle growth for improved athletic performance. Safety, efficacy, and regulatory considerations of bovine colostrum and its derivatives are also discussed.
- Explores the global trend of bovine colostrum as a functional food and a nutraceutical
- Presents recent developments in both the processing methods and the diverse range of products derived from bovine colostrum
- Highlights the use of bovine colostrum for age-related medical conditions
- Analyzes bovine colostrum in athletic performance enhancement and muscle recovery
- Discusses the safety, efficacy, and regulatory considerations of bovine colostrum and its derivatives
Dr. Rahul Mehra is an Assistant Professor at the University Centre for Research and Development (UCRD), Chandigarh University, specializing in Food Science and Technology. He holds a Ph.D. in Food Technology and has over three years of research experience, as well as three years of teaching experience. He has authored more than 45 research publications and book chapters in reputed international journals, and has contributed as editor to several books in food technology and nutrition. His expertise spans sensory science, functional foods, product development, and food innovation. Beyond academia, he actively collaborates with industry through consultancy projects aimed at translating research into practical, market-ready solutions. He also serves as a peer reviewer for leading scientific journals, ensuring high standards in food science research. His work bridges scientific knowledge with real-world applications, emphasizing sustainability, health, and innovation in food systems.
Dr. Guine's major fields of study include food engineering, food processing, food science and nutrition, dietary patterns and eating habits. She is the coordinating Professor with Habilitation, Food Industry Department, Polytechnic Institute of Viseu, Portugal and has authored books, and book chapters, papers in international scientific peer reviewed journals, papers in Portuguese journals, oral communications and posters in conferences.
Harpal S. Buttar, PhD, is Adjunct Professor in the Department of Pathology and Laboratory Medicine, Faculty of Medicine, University of Ottawa, Canada, and also serves as Visiting Professor at Guru Nanak Dev University, India, and Honorary Professor at Amity University, India. He previously worked for more than four decades as a Senior Research Scientist and Assessment Officer in the Therapeutic Products Directorate of Health Canada. His research and professional interests include pharmacology, nutrition, functional foods, dietary interventions, lifestyle approaches to the prevention of cardiovascular disease, obesity, and diabetes, and the safety of drug interactions with herbal products and fruit juices. Dr. Buttar has contributed extensively to biomedical research through scholarly publications, book chapters, and international collaborations. He has served on the editorial boards of scientific journals, acted as an external examiner for postgraduate research degrees, and delivered invited lectures and seminars internationally. He is a Fellow of the International College of Nutrition and the International Academy of Cardiovascular Sciences.
Dr. Kumar has completed a B.Sc. in Food Science and Quality Control, followed by an M.Sc. in Food Technology, and finally obtained a Ph.D. in Food Engineering and Technology. Dr Kumar was honored with the best PhD thesis award in 2019. He has taught a wide range of courses to undergraduate, postgraduate, and doctoral students in different areas of Food Science and Technology. Dr. Kumar is currently engaged in analytical research on raw materials and value-added products derived from various food crops and bioresources. He has over 7 years experience in teaching, including more than 5 years of post-doctoral and 11 years of research experience in the field of Food Science and Technology. He has filed a total of 7 design and utility patents, along with 1 copyright and 6 of these patents have been published.
