Journal
TRENDS IN FOOD SCIENCE & TECHNOLOGY
Volume 19, Issue 12, Pages 617-623Publisher
ELSEVIER SCIENCE LONDON
DOI: 10.1016/j.tifs.2008.07.006
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Funding
- NATIONAL INSTITUTE OF ENVIRONMENTAL HEALTH SCIENCES [R01ES017425, P01ES011269] Funding Source: NIH RePORTER
- NIEHS NIH HHS [P01 ES011269-01, R01 ES017425, P01 ES011269] Funding Source: Medline
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The biological process of fat globule assembly and secretion produces highly complex globule compositions and structures with many properties now recognized to be the direct result of these structures. During homogenization, fat globules are broken down and subsequently structures and surfaces different than the native state are formed. This process alters the milk fat globules' unique macrostructure and the effects associated with their structure would be expected to be lost. In the present overview, the need for continued research of the fundamental aspects of the mechanism involved in milk fat globules synthesis secretion and size distribution, as well as establishing ways to regulate those processes are highlighted. Ultimately these insights will guide food technology to developing a new generation of structure based functional foods and as highlighted in this overview, dairy functional products should be the pioneering commodity.
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