DAIRY DERIVED FOOD INGREDIENTS - FUNCTIONAL AND NUTRITIONAL CONSIDERATIONS

被引：4

作者：

CRAIG, TW

机构：

[1] Foremost Foods Company, Dublin, California

来源：

JOURNAL OF DAIRY SCIENCE | 1979年 / 62卷 / 10期

关键词：

D O I：

10.3168/jds.S0022-0302(79)83482-7

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

This paper reviews the current processing operations to create a wide variety of dairy-derived functional food ingredients. The origin, functionality, and nutritional value of certain whey based ingredients are summarized. The role of these ingredients in meeting today's consumer demand for variety, convenience, and health and nutrition is demonstrated. © 1979, American Dairy Science Association. All rights reserved.

引用

页码：1695 / 1702

页数：8

共 55 条

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