Dairy products form the major part of functional foods. To understand their
success it is important to know that milk is a natural and highly nutritive part of a
balanced daily diet. Designing and developing functionality in dairy-based products
simply means modifying and/or enriching the healthy nature of the original base.
This chapter is a brief introduction to the composition of milk and the nature of
fermented milk products. It also gives a few definitions and introduces some of the
functional dairy products on the market.
In the first volume of this two-volume book,
Advanced Nutrition: Macronutrients
for the macronutrients were discussed. The absorption, metabolism, excretion, and function of the
various sources of energy as well as detailed discussions of the need for water and energy balance
were presented. The needs for the micronutrients, as well as explanations of how these nutrients
function in the body, were deferred to this, the second volume.
(BQ) Part 2 book "Renal physiology" presents the following contents: Regulation of potassium balance, regulation of acid base balance, regulation of calcium and phosphate homeostasis, physiology of diuretic action.
Acollagen-likeproteinwas identi®ed fromtheotolithsof the
chum salmon,Oncorhynchus keta. The otolith, composed
mainly of calcium carbonate with small amount of organic
matrices, is formed in the inner ear and serves as apart of the
hearing and balance systems. Although the organicmatrices
may play important roles in the growth of otolith, little is
known about their chemical nature and physiological func-tion. In this study, amajor organic component of theotolith,
designated otolin-1, which may serve as a template for
calci®cation, was puri®ed. ...