Recent advances in milk ingredient development: the role of MFGM and phospholipids in the biological activity of milk
This paper presents a personal view on the potential applications of the milk by-products or underutilized fractions with a special focus on the milk fat globule membrane as an ingredient in the processed foods area.Several factors are of importance for this presentation: the reasons for having undervalued components in milk, with added information on individual components and their relationship with health and wellness.We hope to give a glimpse of the reasons on why it is a good idea to use more efficiently the components of milk and the milk fat globule membrane.In addition, we consider current advances in the scientific evaluation of milk components as important players in the food industry and alternate fields.We present relevant information on the role of this components in digestion and nutrition,especially under the new methodology offered by metagenomics.
Milk fat globule membrane (MFGM) isolation analytical tools biological activities innovation
Rafael Jiménez-Flores
The Ohio State University, Department of Food Science and Technology,Columbus Ohio, USA
国际会议
The 5h International Symposium on Dairy Cow Nutrition and Milk Quality(第五届“奶牛营养与牛奶质量国际研讨会)
北京
英文
138-148
2017-05-05（万方平台首次上网日期，不代表论文的发表时间）