Academic Press | Lactose: Evolutionary Role, Health Effects, And Applications (2019 EN)

Author: Marcel Paques (Editor), Cordula Lindner (Editor)
Full Title: Lactose: Evolutionary Role, Health Effects, And Applications
Publisher: Academic Press; 1st edition (April 8, 2019)
Year: 2019
ISBN-13: 9780128117217 (978-0-12-811721-7), 9780128117200 (978-0-12-811720-0)
ISBN-10: 0128117214, 0128117206
Pages: 310
Language: English
Genre: Food Science: Milk and Dairy Products
File type: PDF (True, but nonnative Cover)
Quality: 9/10
Price: $210.00


Lactose: Evolutionary Role, Health Effects, and Applications is a professional reference that addresses the latest research from the fields of food science, nutritional science, and evolutionary biology. The book presents an overview of the qualities of lactose, beginning with the intriguing evolutionary biology advantages linked to lactose digestion in humans. In addition, the book addresses how lactose’s physiological effects differ from other saccharides and impact human health. The rationale for the application of lactose as an ingredient in products—for example, as a pharmaceutical carrier—is also discussed.

Written in close collaboration by key experts with years of study and practice, Lactose: Evolutionary Role, Health Effects, and Applications is the first book to address this topic exclusively. Scientists and nutritionists in academia and the dairy and food industry, as well as health professionals, will benefit from this valuable resource.


Key Features:
✓ Addresses hot topics, such as evolutionary aspects, lactose digestion and intolerance, lactose metabolism and gut microbial fermentation including their physiological impact, food and pharmaceutical applications, and lactose in the dairy production chain
✓ Serves as a first-of-its kind professional reference on lactose, addressing the latest research in food science, nutritional science, and evolutionary biology
✓ Presents material written by leading experts in lactose in an easily accessible format

Readership:
Dairy and food scientists, nutritionists, and those who work in dairy and food R&D. Secondary audience comprised of graduate students and health professionals (including medical specialists, dieticians, and nutrition policy makers).

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