Megh R. Goyal

Santosh K. Mishra

N. Veena

Here is a comprehensive summary of new research and advancements in the unique functional and nutraceutical therapeutic and physiochemical aspects of dairy foods. The book explores the specific health benefits of dairy ingredients in nutraceuticals and functional foods as well as delves into production techniques that enhancement their therapeutic value. The first section of the book looks at the physicochemical and technological aspects of milk-derived components, discussing production, extraction and purification, and functional and technological applications of various functional dairy ingredients (such as lactulose, casein and whey protein-derived bioactive peptides). The volume also considers the therapeutic aspects of dairy ingredients, detailing the physiological and health effects of colostrum, oligosaccharides, conjugated linoleic acid, and lactoferrin. The third section focuses on enhancing the functionality of dairy foods by assessing the functional attributes that can be augmented by the addition of nutraceuticals such as probiotics, vitamins, and minerals or by the removal of cholesterol. Functional Dairy Ingredients and Nutraceuticals: Physicochemical, Technological, and Therapeutic Aspects provides an abundance of important research on the use of dairy ingredients in functional foods and nutraceuticals that will be valued by researchers, scientists, students, growers, traders, processors, industries, and others involved with the physicochemical, technological and therapeutic aspects of various nutraceuticals and functional dairy ingredients and their application in food and dairy industry.

Physicochemical, Technological, and Therapeutic Aspects

Functional Dairy Ingredients and Nutraceuticals

Lohith Kumar Dasarahalli-Huligowda

This new volume looks at new research and advances in the use of nanotechnology applications in agricultural and bioprocess engineering. The first section deals with the impact of nanotechnology in agricultural engineering, looking at the role of nanomaterials in plant growth and nutrition. It goes on to discuss specific methods and processes in the development of food products, nutraceuticals, and therapeutics. This includes nanotechnological methods for iron fortification of dairy food, for processing and preservation of meat and meat products, for selective targeting of cancer, and more. The book then discusses the role of nanotechnology in bioprocessing, such as for biofuel production, for wastewater treatment, and as enzymatic nanoparticles for fabrication processes.

Farm to Table

Nanotechnology Applications in Agricultural and Bioprocess Engineering

Sachin Kumar

Swati Gupta

Pradeep Mallik

Kriti Singh

Binita Parikh

Ramu C.M.

Gopa Bhardwaj

Devapriya Sanyal

Jaspreet Singh Sandhu

Sahil Desai

Ryan Mitra

Ritwika Verma

The Liberal Studies journal is a trans-disciplinary bi-annual journal of the School of Liberal Studies, Pandit Deendayal Petroleum University, INDIA. Each issue of the journal amalgamates research articles, expert opinions, and book reviews on various strands with an endeavor to inquire the contemporary world concerns. Vol. 3, Issue. 1, January-June, 2018 ISSN 2688-9374 (Online) ISSN 2455-9857 (Print) OCLC No: 1119390574

Vol. 3, Issue 1, January-June 2018

Liberal Studies

Santosh K. Mishra

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