Functional Dairy Ingredients and Nutraceuticals

Megh R. Goyal, PhD, PE, is a retired professor in Agricultural and Biomedical Engineering from the General Engineering Department in the College of Engineering at the University of Puerto Rico–Mayaguez Campus. He has worked as a soil conservation inspector and as a research assistant at Haryana Agricultural University and Ohio State University. He was proclaimed as the “Father of Irrigation Engineering in Puerto Rico for the twentieth century” by the ASABE, Puerto Rico Section, for his pioneering work on micro irrigation, evapotranspiration, agroclimatology, and soil and water engineering. A prolific author and editor, he has written more than 200 journal articles and several textbooks and has edited over 100 books.N. Veena, PhD, is Assistant Professor in the Department of Dairy Chemistry, College of Dairy Science and Technology, Guru Angad Dev Veterinary and Animal Sciences University, India. Her area of expertise includes fortification of milk, development and characterization of functional dairy foods, and nanoencapsulation of nutraceuticals and their delivery. She was involved in several institutional and externally funded research projects as principal or co-investigator and has published many research papers and review articles in national and international peer-reviewed journals as well as several book chapters and popular articles.Santosh K. Mishra, PhD, is Assistant Professor in the Department of Dairy Microbiology at the College of Dairy Science and Technology at Guru Angad Dev Veterinary and Animal Sciences University, India. Dr. Mishra has experience in the dairy industry as a Quality Assurance Executive at Mother Dairy, New Delhi, India. He is handling several externally funded projects by the Indian Department of Science and Technology, the Indian Ministry of Food Processing Industries, and the Indian University Grants Commission. He has published several research, review, and popular articles in national and international journals as well as several book chapters and teaching reviews in various training programs.

• PART I: PHYSICOCHEMICAL AND TECHNOLOGICAL ASPECTS OF MILK-DERIVED COMPONENTS 1. Lactulose: Production and Techno-Functional Applications 2. Casein-Derived Bioactive Peptides: Isolation, Characterization, and Functional Aspects 3. Whey Protein Derived Bioactive Peptides: Isolation, Characterization, and Functional Aspects PART II: THERAPEUTIC ASPECTS OF DAIRY INGREDIENTS 4. Colostrum as a Source of Nutraceuticals 5. Structural and Functional Aspects of Milk Oligosaccharides 6. Conjugated Linoleic Acid: Synthesis, Physiological, and Functional Aspects 7. Lactoferrin: Isolation and Functional Aspects PART III: ENHANCING THE FUNCTIONALITY OF DAIRY FOODS 8. Fortification of Vitamins as Dietary Supplements in Dairy Foods 9. Mineral Fortification of Dairy Foods 10. Delivery of Probiotics Through Dairy Foods 11. Strategies to Reduce Cholesterol in Dairy Foods

A must read for dairy science professionals and a reference book for postgraduate students. The book provides a comprehensive insight into the therapeutic aspects of dairy ingredients. It also highlights the technological aspects of milk-derived components. Emphasis is on increasing the functionality of dairy foods for health.”—Dr. Sumit Arora, Principal Scientist, Dairy Chemistry Division, National Dairy Research Institute (NDRI), India