Understanding and Improving the Functional and Nutritional Properties of Milk
Language: English
Published by Burleigh Dodds Science Publishing Limited, GB, 2022
- Hardcover
- New
Seller: Rarewaves.com UK, London, United KingdomRarewaves.com UK
AbeBooks seller since June 11, 2025
Condition: New
£ 231.54
Quantity: Over 20 available
Add to basketItem description from seller
"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.…
Seller Inventory # LU-9781786768193
- Title
- Understanding and Improving the Functional and Nutritional Properties of Milk
- Author
- Dr Aiqian Ye
- Publisher
- Burleigh Dodds Science Publishing Limited, GB
- Publication year
- 2022
- Condition
- New
- Binding
- Hardback
- Language
- English
- ISBN 10
- 1786768194
- ISBN 13
- 9781786768193
- Item weight
- 1,200 grams
- Dimensions
- 5.98 x 1.62 x 9 inches
"Synopsis" may belong to another edition of this title.
About the Author
Dr Thom Huppertz is Professor of Dairy Science and Technology at Wageningen University & Research, The Netherlands and Principal Scientist at FrieslandCampina, The Netherlands. He is also Editor in Chief of the International Dairy Journal and a Distinguished Visiting Professor at Victoria University, Australia. He was formerly Principal Scientist at NIZO and is internationally known for his research on developing functional and nutritional products and ingredients from milk.
Dr Todor Vasiljevic is Professor of Food Science and Head of the Advanced Food Systems Research Unit within the Institute for Sustainable Industries and Liveable Cities at Victoria University, Australia. He is an editor of the International Dairy Journal. Professor Vasiljevic is internationally recognised for his research on milk proteins and probiotics.
Dr Jan Geurts is an expert on dairy nutrition & health and specifically metabolic health. He has authored and co-authored more than 100 journal and conference papers to date. Currently, Dr Geurts works as a principal scientist in the Expert Team Nutrition of FrieslandCampina. Previously, he was assistant professor in the Department of Molecular Cell Biology at the University of Maastricht, where he was involved in clinical and nutritional research for the CARIM and NUTRIM Research Institutes, respectively.
Dr. Golfo Moatsou is an Associate Professor in the Department of Food Science and Human Nutrition in the Agricultural University of Athens, Greece. Her research and teaching activities focus on Dairy and Cheese Science and Technology. She is a single or co-author of 120 publications, i.e., 13 chapters of international books, 10 books and university notes, 52 peer-reviewed articles, 45 conference contributions. Her research activities have been carried out in the frame of 18 research projects, 13 of which in collaboration with dairy companies.
Nina Aagaard Poulsen obtained her PhD degree in conservation genetics from Department of Biological Sciences, Aarhus University, Denmark in 2008. She has worked at the Department of Food Science , Aarhus University since 2009. Her research focuses on understanding factors affecting variation in composition of bovine milk especially in relation to genetic background, feeding and sustainable production and to explore how such variations affect nutritional, technological and health-related properties of milk, which ultimately can be exploited for milk differentiation.
"About the title" may belong to another edition of this title.
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