| Literature DB >> 31351531 |
Silvani Verruck1, Celso Fasura Balthazar2, Ramon Silva Rocha3, Ramon Silva3, Erick Almeida Esmerino2, Tatiana Colombo Pimentel4, Mônica Queiroz Freitas2, Marcia Cristina Silva5, Adriano Gomes da Cruz6, Elane Schwinden Prudencio1.
Abstract
The objective of the present chapter was to demonstrate the state of the art in the recent advances in nutritional and functional components of dairy products research. In this chapter, the main mechanisms responsible and essential for a better understanding of nutritional and functional values of the components of milk and dairy products are highlighted. It also includes a discussion about the positive impacts of fermented milk, cheese, butter, ice cream, and dairy desserts components on the consumer's health.Keywords: Bioactivity; Butter; Cheese; Dairy desserts; Dairy foods; Fermented milks; Health benefits; Ice cream; Intestinal microbiota; Kefir; Lactose intolerance; Nutrition; Yogurt
Year: 2019 PMID： 31351531 DOI： 10.1016/bs.afnr.2019.03.002
Source DB: PubMed Journal: Adv Food Nutr Res ISSN： 1043-4526