Chapter 42. Functional Foods Based on Dairy Ingredients

  1. Y. H. Hui Senior Scientist
  1. Ramesh C. Chandan President1,
  2. N. P. Shah Lecturer2

Published Online: 1 AUG 2006

DOI: 10.1002/9780470113554.ch42

Book Title

Handbook of Food Products Manufacturing

Handbook of Food Products Manufacturing

Additional Information

How to Cite

Chandan, R. C. and Shah, N. P. (2006) Functional Foods Based on Dairy Ingredients, in Handbook of Food Products Manufacturing (ed Y. H. Hui), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9780470113554.ch42

Editor Information

  1. Science Technology System, PO Box 1374, West Sacramento, CA 95691, USA

Author Information

  1. 1

    Global Technologies, Inc., 1364, 126th Avenue, NW, Coon Rapids, MN 55448-4004, USA

  2. 2

    Food Science and Technology, School of Molecular Sciences, Victoria University, P.O. Box 14428, Melbourne City Mail Centre, Victoria 8001, Australia

Publication History

  1. Published Online: 1 AUG 2006
  2. Published Print: 13 APR 2007

ISBN Information

Print ISBN: 9780470049648

Online ISBN: 9780470113554

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CHAPTER TOOLS

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Keywords:

  • functional foods based on dairy ingredients;
  • prebiotics and synbiotics;
  • dietary fiber and multivitamin–mineral mixes

Summary

This chapter contains sections titled:

  • Introduction

  • Functional Ingredients for Use in Dairy Foods

  • References

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