Lactoferrin functional food

Author: Cao Jinsong (Compiler)
Publisher:
Publish Date: 2000-03-01
Features: This book comprehensively reflects the potential of dairy functional food development and the advanced technological levels both domestically and internationally in this field. The content is divided into 10 chapters based on the overall concept of functional food component separation, transformation, and reorganization. In addition to introducing the conventional physicochemical properties and storage and transportation characteristics of colostrum, it systematically presents the chemical nature of functional dairy components, their physiological functions, and improvement techniques; as well as separation, biotransformation, and reorganization.