Log in

Relevant bibliographies by topics / Dairy products in human nutrition / Journal articles

To see the other types of publications on this topic, follow the link: Dairy products in human nutrition.

Journal articles on the topic 'Dairy products in human nutrition'

Author: Grafiati

Published: 4 June 2021

Last updated: 30 July 2024

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Consult the top 50 journal articles for your research on the topic 'Dairy products in human nutrition.'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Browse journal articles on a wide variety of disciplines and organise your bibliography correctly.

1

Anastasova, Liljana, Tanja Petreska Ivanovska, Rumenka Petkovska, and Lidija Petrusevska-Tozi. "Concepts, benefits and perspectives of functional dairy food products." Macedonian Pharmaceutical Bulletin 64, no. 02 (2019): 73–83. http://dx.doi.org/10.33320/maced.pharm.bull.2018.64.02.008.

Full text

Abstract:

The rising awareness of the consumers towards the health benefits of food has resulted in the development of the so-called functional foods. These added value products which refer to prevention and/or therapeutic effects of food beyond its nutritional value, are especially useful for health improvement and reduction of medical care costs. The combination between health and nutrition and its potential to improve the quality of life has become one of the key attention points of consumers who are aware of and are seeking nutritional solutions to their health concerns. Milk and dairy products have

APA, Harvard, Vancouver, ISO, and other styles

2

Han, Juan, and Jiaqi Wang. "Dairy Cow Nutrition and Milk Quality." Agriculture 13, no. 3 (2023): 702. http://dx.doi.org/10.3390/agriculture13030702.

Full text

APA, Harvard, Vancouver, ISO, and other styles

3

Faccia, Michele. "Chemical and Technological Characterization of Dairy Products." Foods 9, no. 10 (2020): 1475. http://dx.doi.org/10.3390/foods9101475.

Full text

APA, Harvard, Vancouver, ISO, and other styles

4

Antonova, E. V., I. V. Pashkova, and V. Y. Andrukhova. "Evolution of human dairy products needs." IOP Conference Series: Earth and Environmental Science 839, no. 2 (2021): 022046. http://dx.doi.org/10.1088/1755-1315/839/2/022046.

Full text

Abstract:

Abstract The purpose of business activity is to satisfy customers’ and partners’ demands, make profit and ensure the well-being of society. The analysis of dairy industry and population needs is of great importance to commodity experts’ opinion. The objects of the study were world, national and regional (Irkutsk region) needs of the population for dairy products during 2018-2020. Empirical and sociological methods were used to analyze primary and secondary marketing information. There is a negative tendency in dairy foods consumption since it is decreasing annually (the world market by 1.12 %

APA, Harvard, Vancouver, ISO, and other styles

5

Savoini, G., G. Farina, V. Dell’Orto, and D. Cattaneo. "Through ruminant nutrition to human health: role of fatty acids." Advances in Animal Biosciences 7, no. 2 (2016): 200–207. http://dx.doi.org/10.1017/s2040470016000133.

Full text

Abstract:

In the last decades, a new awareness on human nutrition has increased and the concept of ‘food’ has changed from ‘source of nutrients for body’s needs’ to ‘health promoter’. Fruits and vegetables have always been considered beneficial for human health. More recent studies have demonstrated that bioactive components are also present in animal-derived foods, such as milk and dairy products. A broader concept of ‘nutritional safety’ implies the knowledge of how the nutrients contained in animal-derived foods positively affect human health, and how to increase their content. The improvement of dai

APA, Harvard, Vancouver, ISO, and other styles

6

Formaggioni, Paolo, and Piero Franceschi. "New Insights into Milk and Dairy Products: Quality and Sustainability." Foods 13, no. 13 (2024): 1969. http://dx.doi.org/10.3390/foods13131969.

Full text

APA, Harvard, Vancouver, ISO, and other styles

7

Robinson, R. K. "IDF 2nd World Symposium of Dairy Products in Human Health and Nutrition." International Journal of Dairy Technology 57, no. 4 (2004): 245. http://dx.doi.org/10.1111/j.1471-0307.2004.00162.x.

Full text

APA, Harvard, Vancouver, ISO, and other styles

8

Oktay, Yerlikaya. "A review of fermented milks: potential beneficial effects on human nutrition and health." African Health Sciences 23, no. 4 (2023): 498–507. http://dx.doi.org/10.4314/ahs.v23i4.54.

Full text

Abstract:

Fermented dairy products are formed during the acidification of milk through fermentation by suitable microorganisms; it contains different microorganisms in sufficient numbers and in an active state. A wide range of fermented milk products are produced and consumed around the world, including yogurt, kefir, koumiss, and yogurt beverages. There are various health benefits associated with the consumption of fermented dairy. Many studies reported that some fermented milk products have antimicrobial, antimutagenic, anticarcinogenic, and antihypertensive properties as well as provide benefits on m

APA, Harvard, Vancouver, ISO, and other styles

9

Mashallah Mohamed Abdul-Aziz, Aya Abdul-Salam Algomati, Timh Salem Alhasi, et al. "Nutritional and health benefit knowledge of milk and dairy products consumption among medical students at Benghazi university." World Journal of Advanced Research and Reviews 12, no. 1 (2021): 162–74. http://dx.doi.org/10.30574/wjarr.2021.12.1.0499.

Full text

Abstract:

Backgrounds: Milk well- known important source of human nutrition and contain considerable amounts of macro and micronutrients and have enormous health benefit. This study was performed to determine the nutritional knowledge and health benefit knowledge of diary and dairy products consumption among medical students at Benghazi university. Methodology: This a cross section study comprised of 541 students from branches of medical faculties in which 290 female and 251 male. Data were collected by using a semi-constructed questionnaire. Data was analysis by either mean ± SD or frequencies and perc

APA, Harvard, Vancouver, ISO, and other styles

10

Huppertz, Thom, Blerina Shkembi, Lea Brader, and Jan Geurts. "Dairy Matrix Effects: Physicochemical Properties Underlying a Multifaceted Paradigm." Nutrients 16, no. 7 (2024): 943. http://dx.doi.org/10.3390/nu16070943.

Full text

Abstract:

When food products are often considered only as a source of individual nutrients or a collection of nutrients, this overlooks the importance of interactions between nutrients, but also interactions between nutrients and other constituents of food, i.e., the product matrix. This product matrix, which can be defined as ‘The components of the product, their interactions, their structural organization within the product and the resultant physicochemical properties of the product’, plays a critical role in determining important product properties, such as product stability, sensory properties and n

APA, Harvard, Vancouver, ISO, and other styles

11

Khavkin, A. I., T. A. Kovtun, D. V. Makarkin, and O. B. Fedotova. "Probiotic fermented dairy products – food or medication?" Voprosy detskoj dietologii 19, no. 3 (2021): 58–68. http://dx.doi.org/10.20953/1727-5784-2021-3-58-68.

Full text

Abstract:

One of the main strategies for preventing chronic diseases is a balanced diet from early childhood, with the inclusion of functional ingredients: dietary fiber, vitamins and vitamin-like compounds, minerals, polyunsaturated fatty acids, prebiotics and probiotics. A combined enrichment of fermented dairy products with prebiotics and probiotics contributes to the summation of their positive effective influence. Adding prebiotics and probiotics to the diet leads to the change in the intestinal microbiota composition towards a more balanced structure, thereby increasing the intestinal barrier func

APA, Harvard, Vancouver, ISO, and other styles

12

Maji, Soma, Mitul Bumbadiya, and Khushbu Sao. "Value Addition of Traditional Indian Dairy Products Using Herbs and Spices- An Overview." International Journal of Bio-resource and Stress Management 14, Mar, 3 (2023): 400–406. http://dx.doi.org/10.23910/1.2023.3363a.

Full text

Abstract:

Natural antioxidants have positive effects on human well-being and various conditions of disease, such as cardiovascular diseases, neurodegenerative diseases, diabetes and cancer. They have been attributed to several of their biological activity to scavenge reactionary oxygen species (ROS) with oxidative stress. Herbs and spices are the rich source of natural antioxidants. They also contain many phytochemicals (tannins, flavonoids, alkaloids), essential oils, phenols, saponins, vitamins and micro and macro minerals. They play a great role in food system as flavourings, antioxidant, preservativ

APA, Harvard, Vancouver, ISO, and other styles

13

Osiashvili, Natia. "Donkey Milk Production Technology and Efficient Farm Management in Georgia." PIRETC-Proceeding of The International Research Education & Training Centre 104, no. 1-2 (2021): 128–33. http://dx.doi.org/10.36962/ecs104/1-2-128.

Full text

Abstract:

Millions of people in today's world consume milk and dairy products, which are not only an important source of food for these people, but also a source of livelihood for farmers and processors. But to achieve this, consumers, dairy farms and processors need up-to-date the information on how the milk and dairy products can contribute to healthy human nutrition and how the dairy industry is evolving. Keywords: milk, food, farm management, economy.

APA, Harvard, Vancouver, ISO, and other styles

14

Mikláš, Šimon, Vladimír Tančin, Róbert Toman, and Jan Trávníček. "Iodine concentration in milk and human nutrition: A review." Czech Journal of Animal Science 66, No. 6 (2021): 189–99. http://dx.doi.org/10.17221/167/2020-cjas.

Full text

Abstract:

The aim of the review was to provide information about the importance of iodine in human nutrition and to review milk as an important source of iodine, and also to summarize the main factors affecting iodine concentration in milk. Iodine is an essential element for the thyroid gland function and synthesis of thyroid hormones, which regulate key processes of metabolism, brain development and growth. Therefore, it is important to ensure adequate, neither deficient nor excessive, intake of this element in animal nutrition, but more importantly in the nutrition of humans. Milk and dairy products a

APA, Harvard, Vancouver, ISO, and other styles

15

Kronberga, Maija, and Daina Kārkliņa. "Nutritional Supplements in Optimal Human Nutrition." Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences 67, no. 4-5 (2013): 367–72. http://dx.doi.org/10.2478/prolas-2013-0068.

Full text

Abstract:

Abstract The basic requirements for human health and life quality improvement are wholeness, variety and moderation in food choices. In industrial countries the numbers of adipose inhabitants is constantly growing. People consume insufficiently vegetables, fruits and fish. The missing nutrients must be augmented with the help of functional foodstuffs. The objective of the study was to compare the impact of food supplements and local products rich in fibre and polyunsaturated fatty acids on the human body. The research was conducted at the Rîga Heart Consulting Room in 2010. For two months, 60

APA, Harvard, Vancouver, ISO, and other styles

16

Lai, Giacomo, Massimo Pes, Margherita Addis, and Antonio Pirisi. "A Cluster Project Approach to Develop New Functional Dairy Products from Sheep and Goat Milk." Dairy 1, no. 2 (2020): 154–68. http://dx.doi.org/10.3390/dairy1020010.

Full text

Abstract:

The growing scientific interest in the role of food in promoting human health and wellbeing has profoundly influenced consumers’ perceptions and attitudes towards nutrition, leading to the advent of a new class of foods, called functional foods, which are currently one of the fastest growing food-producing sectors, particularly in the dairy industry. The cluster project “Diversification in sheep & goat Sardinian dairy production” was built and carried out, based on requests from ten Sardinian dairy companies, to plan and implement experimental protocols directed to develop new production p

APA, Harvard, Vancouver, ISO, and other styles

17

Bailoni, Lucia, Elisabetta Bacchin, Angela Trocino, and Sheyla Arango. "Hemp (Cannabis sativa L.) Seed and Co-Products Inclusion in Diets for Dairy Ruminants: A Review." Animals 11, no. 3 (2021): 856. http://dx.doi.org/10.3390/ani11030856.

Full text

Abstract:

Recently, hemp (Cannabis Sativa L.) was rediscovery as a plant that offers a wide variety of applications (textile, pharmaceuticals, construction, etc.), including also the use in animal and human nutrition. The inclusion of whole seeds and co-products obtained by processing of seeds (cake, meal, and oil) in the diets of farm animals can allow the transfer of bioactive substances to human food. Few publications are available on the use of hemp in dairy ruminants but some authors reported a positive effect on the fatty acids profile of milk and cheese with an increase of n-3 fatty acids and c9,

APA, Harvard, Vancouver, ISO, and other styles

18

REHMAN, A., SM AKBAR, R. ZAHRA, S. MUSHTAQ, MA SALEEM, and A. ALEEM. "DAIRY PRODUCTS AND HUMAN HEALTH - NAVIGATING EVIDENCE AND CONTROVERSIES." Biological and Agricultural Sciences Research Journal 2023, no. 1 (2023): 26. http://dx.doi.org/10.54112/basrj.v2023i1.26.

Full text

Abstract:

This review comprehensively explores the intricate relationship between dairy products and human health, aiming to distill a nuanced understanding from a wealth of evidence and controversies. Dairy, celebrated for its nutritional richness, is examined for its impact on bone health, cardiovascular well-being, and metabolic dynamics. We navigate conflicting perspectives within scientific circles, scrutinizing the debates surrounding the necessity of dairy for optimal bone strength and the implications of saturated fats on cardiovascular health. The scientific landscape surrounding dairy is dynam

APA, Harvard, Vancouver, ISO, and other styles

19

Chávez-Martínez, América, Raúl Alberto Reyes-Villagrana, Ana Luisa Rentería-Monterrubio, Rogelio Sánchez-Vega, Juan Manuel Tirado-Gallegos, and Norma Angélica Bolivar-Jacobo. "Low and High-Intensity Ultrasound in Dairy Products: Applications and Effects on Physicochemical and Microbiological Quality." Foods 9, no. 11 (2020): 1688. http://dx.doi.org/10.3390/foods9111688.

Full text

Abstract:

Milk and dairy products have a major role in human nutrition, as they contribute essential nutrients for child development. The nutritional properties of dairy products are maintained despite applying traditional processing techniques. Nowadays, so-called emerging technologies have also been implemented for food manufacture and preservation purposes. Low- and high-intensity ultrasounds are among these technologies. Low-intensity ultrasounds have been used to determine, analyze and characterize the physical characteristics of foods, while high-intensity ultrasounds are applied to accelerate par

APA, Harvard, Vancouver, ISO, and other styles

20

Bulgaru, Viorica, Liliana Popescu, and Rodica Siminiuc. "LACTOSE INTOLERANCE AND THE IMPORTANCE OF LACTOSE-FREE DAIRY PRODUCTS IN THIS CONDITION (Review)." Journal of Social Sciences IV, no. 4 (2021): 119–33. http://dx.doi.org/10.52326/jss.utm.2021.4(4).13.

Full text

Abstract:

The paper is a review of the importance of expanding the lactose-free dairy segment to give consumers the opportunity to consume milk and dairy products if they suffer from lactose intolerance. When there is a lactase deficiency in the body, in the small intestine lactose is not hydrolyzed, the volume increases and the fluidity of the intestinal contents increases, allowing lactose to reach the colon where it is fermented by colonic bacteria. Lactose intolerance is a condition that depending on the form developed will show different symptoms and consumers suffering from this disease may ingest

APA, Harvard, Vancouver, ISO, and other styles

21

Ratajczak, Alicja Ewa, Agnieszka Zawada, Anna Maria Rychter, Agnieszka Dobrowolska, and Iwona Krela-Kaźmierczak. "Milk and Dairy Products: Good or Bad for Human Bone? Practical Dietary Recommendations for the Prevention and Management of Osteoporosis." Nutrients 13, no. 4 (2021): 1329. http://dx.doi.org/10.3390/nu13041329.

Full text

Abstract:

Osteoporosis affects women twice as often as men. Additionally, it is estimated that 0.3 million and 1.7 million people have hip fractures in the USA and Europe, respectively. Having a proper peak bone mass and keeping it as long as possible is especially important for osteoporosis prevention. One of the most important calcium sources is milk and dairy products. Breast milk is the best infant food, but milk should not be avoided later in life to prevent losing bone mass. On the other hand, more and more people limit their milk consumption and consume other dairy or non-dairy products. For exam

APA, Harvard, Vancouver, ISO, and other styles

22

Woźniak, Dagmara, Wojciech Cichy, Małgorzata Dobrzyńska, Juliusz Przysławski, and Sławomira Drzymała-Czyż. "Reasonableness of Enriching Cow’s Milk with Vitamins and Minerals." Foods 11, no. 8 (2022): 1079. http://dx.doi.org/10.3390/foods11081079.

Full text

Abstract:

Milk is an exceptional nutritional product that has been used for many millennia in human nutrition. Milk is a source of many valuable nutrients, including calcium, vitamin B, an especially significant amount of vitamin B2 and fat-soluble vitamins, such as A, D and E. Milk is an attractive product for fortification as it has a high nutritional density in a small volume and a relatively low price. Research shows positive health effects of drinking milk and consuming dairy products. Even more health benefits can be obtained from consuming fortified dairy products. A literature review, current nu

APA, Harvard, Vancouver, ISO, and other styles

23

Shkembi, Blerina, and Thom Huppertz. "Impact of Dairy Products and Plant-Based Alternatives on Dental Health: Food Matrix Effects." Nutrients 15, no. 6 (2023): 1469. http://dx.doi.org/10.3390/nu15061469.

Full text

Abstract:

The impact of dairy products on dental health has been researched widely and shows an important role of various constituents, as well as the specific product matrix, in maintaining and improving dental health. These include, for instance, the position of lactose as the least cariogenic fermentable sugar, the high levels of calcium and phosphate, the presence of phosphopeptides as well as the antibacterial peptides lactoferrin and lysozyme and high buffering capacity. With plant-based alternatives for dairy products being developed and marketed these days, the specific benefits of dairy product

APA, Harvard, Vancouver, ISO, and other styles

24

TUDOR, Beatrice Ana-Maria, Oana Maria BOLDURA, Călin MIRCU, et al. "A Molecular Procedure for Detecting Dairy Products Adulteration." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Veterinary Medicine 79, no. 1 (2022): 37. http://dx.doi.org/10.15835/buasvmcn-vm:2021.0034.

Full text

Abstract:

Dairy products are an essential component of human nutrition and therefore are prone to adulteration. Although many methods have been developed based on the analysis of protein substances by which adulteration is detected, they have low efficiency in the case of processed products. In this context, methods based on DNA analysis have become the best choice, although the results are not universally valid and must be adapted to the composition and local specificities. Here is presented a study of the applicability of a fast and cost-effective DNA-based method to determine the species composition

APA, Harvard, Vancouver, ISO, and other styles

25

Vitali, Francesco, Paola Zinno, Emily Schifano, et al. "Semantics of Dairy Fermented Foods: A Microbiologist’s Perspective." Foods 11, no. 13 (2022): 1939. http://dx.doi.org/10.3390/foods11131939.

Full text

Abstract:

Food ontologies are acquiring a central role in human nutrition, providing a standardized terminology for a proper description of intervention and observational trials. In addition to bioactive molecules, several fermented foods, particularly dairy products, provide the host with live microorganisms, thus carrying potential “genetic/functional” nutrients. To date, a proper ontology to structure and formalize the concepts used to describe fermented foods is lacking. Here we describe a semantic representation of concepts revolving around what consuming fermented foods entails, both from a techno

APA, Harvard, Vancouver, ISO, and other styles

26

Alothman, Mohammad, Sean A. Hogan, Deirdre Hennessy, et al. "The “Grass-Fed” Milk Story: Understanding the Impact of Pasture Feeding on the Composition and Quality of Bovine Milk." Foods 8, no. 8 (2019): 350. http://dx.doi.org/10.3390/foods8080350.

Full text

Abstract:

Milk is a highly nutritious food that contains an array of macro and micro components, scientifically proven to be beneficial to human health. While the composition of milk is influenced by a variety of factors, such as genetics, health, lactation stage etc., the animal’s diet remains a key mechanism by which its nutrition and processing characteristics can be altered. Pasture feeding has been demonstrated to have a positive impact on the nutrient profile of milk, increasing the content of some beneficial nutrients such as Omega-3 polyunsaturated fatty acids, vaccenic acid, and conjugated lino

APA, Harvard, Vancouver, ISO, and other styles

27

Yuzbashian, Emad, and Catherine B. Chan. "The Impact of Consumption of Dairy Products on Phospholipid Metabolism: A Systematic Review." Current Developments in Nutrition 5, Supplement_2 (2021): 1261. http://dx.doi.org/10.1093/cdn/nzab055_071.

Full text

Abstract:

Abstract Objectives Metabolomics approach indicates that circulating phospholipid (PL) and some PL species are associated with a lower insulin resistance risk. Evidence suggests that dairy products' health beneficial effects may pertain to their regulatory influence on PL metabolism. Therefore, we aimed to systematically review the existing literature of animal and human trials to unravel the impact of dairy products on the concentration of PL and its metabolism. Methods Three online databases, including PubMed, Scopus, and Web of Science, were searched to find relevant studies published in pe

APA, Harvard, Vancouver, ISO, and other styles

28

Grashchenkov, Dmitry V., Alexey V. Werner, and Olga V. Chugunova. "Diet Development for Children with Lactose Intolerance Using the Optimization Method Based on the Given Gradient." Food Industry 9, no. 2 (2024): 40–49. http://dx.doi.org/10.29141/2500-1922-2024-9-2-5.

Full text

Abstract:

Milk and dairy products are important components of human nutrition, rich in calcium, necessary for the formation and maintenance of healthy bones. Dairy milk proteins contain all the essential amino acids. The study aimed at development culinary products made of lactose-free cottage cheese for the nutrition of children with lactose intolerance using the optimization method based on the given gradient. The thesis presents results of the lactosefree cottage cheese recipe development for nutrition of children in organized groups. A man developed recipe by the design method with a given nutrition

APA, Harvard, Vancouver, ISO, and other styles

29

Witthöft, Cornelia M., Karin Arkbåge, Madelene Johansson, et al. "Folate absorption from folate-fortified and processed foods using a human ileostomy model." British Journal of Nutrition 95, no. 1 (2006): 181–87. http://dx.doi.org/10.1079/bjn20051620.

Full text

Abstract:

Data on folate absorption from food from validated human studies using physiological folate doses are still needed to estimate dietary requirements and to formulate recommendations. The aim of the present work was to study the effects from fortified and processed foods on folate absorption in ileostomy volunteers (n 9) using the area under the plasma concentration curve (AUC) and kinetic modelling. Using a standardized single-dose protocol, dairy products fortified with a candidate fortificant (6S)-5-methyltetrahydrofolate ((6S)-5-CH3-H4folate), folic acid-fortified bread and a dessert crème c

APA, Harvard, Vancouver, ISO, and other styles

30

Shaimerdenova, D. A., J. M. Chakanova, D. M. Iskakova, G. T. Sarbasova, A. A. Esmambetov, and M. B. Bekbolatova. "Fermented milk products with extruded grain bases." Proceedings of the Voronezh State University of Engineering Technologies 82, no. 4 (2021): 179–87. http://dx.doi.org/10.20914/2310-1202-2020-4-179-187.

Full text

Abstract:

Grain-based foods play an essential role in human nutrition. Cereal-based products contain soluble and insoluble dietary fiber, which, by reducing cholesterol levels, reduce the risk of cardiovascular diseases, as well as stabilize digestive functions, preventing diseases of the gastrointestinal tract. Grain products supply the human body not only with energy, but also with protein – by 30-40%, b vitamins by 50-60%, and vitamin E by 80 %. In preliminary studies, 4 types of extruded grain bases were identified from buckwheat, millet, lentils and chickpeas, defined as the basis for fermented dai

APA, Harvard, Vancouver, ISO, and other styles

31

van der Reijden, Olivia L., Valeria Galetti, Isabelle Herter-Aeberli, et al. "Effects of feed iodine concentrations and milk processing on iodine concentrations of cows’ milk and dairy products, and potential impact on iodine intake in Swiss adults." British Journal of Nutrition 122, no. 2 (2019): 172–85. http://dx.doi.org/10.1017/s0007114519001041.

Full text

Abstract:

AbstractThe contribution of milk and dairy products to daily iodine intake is high but variable in many industrialised countries. Factors that affect iodine concentrations in milk and dairy products are only poorly understood. Our aim was to: (1) assess the effect of feed iodine concentration on milk iodine by supplementing five groups of five cows each with one of five dosages from 0–2 mg iodine/kg DM; (2) quantify iodine losses during manufacturing of cheese and yogurt from milk with varying iodine concentrations and assess the effect of cellar-ripening; and (3) systematically measure iodine

APA, Harvard, Vancouver, ISO, and other styles

32

HAJIYEVA, BAHAR SABIR GIZI. "NEW METHODS OF MILK AND DAIRY PRODUCTS PROCESSING AND HEALTH EFFECTS." Herald of Khmelnytskyi National University 305, no. 1 (2022): 191–95. http://dx.doi.org/10.31891/2307-5732-2022-305-1-191-195.

Full text

Abstract:

The purpose of this article is to analyze the technology of fermented dairy products, which is among the production technologies of milk and dairy products. As is well known, milk and dairy products are among the most important nutrients for growing, developing and leading a healthy lifestyle. In order to make the most of the important human qualities of milk, a number of technologies are used to increase its durability, protect the health of consumers and obtain various dairy products. Thanks to these rapidly developing production technologies from the past to the present, it has become possi

APA, Harvard, Vancouver, ISO, and other styles

33

Креккер, Людмила Геннадьевна, Галина Андреевна Донская, Елена Вячеславовна Колосова, and Вараздат Карленович Карапетян. "Radioprotective modification of dairy products." Food processing industry, no. 2 (February 5, 2023): 26–30. http://dx.doi.org/10.52653/ppi.2023.2.2.006.

Full text

Abstract:

Интенсивное развитие энергетики, космических и ядерных технологий, широкое применение электромагнитных полей и радиолокационных установок для решения проблем жизнеобеспечения и безопасности человека предполагают необходимость модификации традиционных основ питания с использованием обогащенных молочных продуктов, в том числе радиопротекторной направленности. В связи с этим ежегодно все большее количество людей нуждается в радиопротекторной модификации рациона питания, способствующего предотвращению и/или снижению накопления токсичных веществ в организме. Решение данной проблемы сегодня занимает

APA, Harvard, Vancouver, ISO, and other styles

34

Günaydı, Zeynep Ece, and Ahmet Ayar. "Süt ve Ürünlerinde Tatlandırıcıların Kullanımı." Turkish Journal of Agriculture - Food Science and Technology 9, no. 3 (2021): 476–83. http://dx.doi.org/10.24925/turjaf.v9i3.476-483.3718.

Full text

Abstract:

Obesity and related diseases among children, adolescents and adults has increased. The decrease in physical activity and the increase in consumption of high energy products containing high amounts of fat and sugar are among the most important factors causing the spread of obesity. Accordingly, the demand for low energy products is also increasing. The use of non-nutritive natural and artificial sweeteners instead of sugar is one of the most used methods in the production of low energy products. The consumption of dairy products, such as ice cream, flavored milk and yogurt, and dairy desserts,

APA, Harvard, Vancouver, ISO, and other styles

35

Vasyukova, Anna, and Kristina Lyubimova. "The need for enrichment of meat products with micronutrients." BIO Web of Conferences 46 (2022): 01011. http://dx.doi.org/10.1051/bioconf/20224601011.

Full text

Abstract:

The article discusses the chemical composition of meat according to the main qualitative characteristics to identify the least nutritious product for its subsequent enrichment with various micronutrients. The introduction of dishes and products with an adjusted composition of vitamins, macro- and microelements into the existing diet of an average person is a serious intervention in the traditionally established structure of human nutrition. The need for such an intervention is determined by objective environmental factors associated with changes in the composition and nutritional value of the

APA, Harvard, Vancouver, ISO, and other styles

36

Chon, Jung-Whan, Hyunsook Kim, Dong-Hyeon Kim, et al. "Nutritional Functions of Milk and Dairy Products in Improving Human Health." Journal of Milk Science and Biotechnology 34, no. 3 (2016): 145–55. http://dx.doi.org/10.22424/jmsb.2016.34.3.145.

Full text

APA, Harvard, Vancouver, ISO, and other styles

37

Beitāne, Ilze, and Inga Ciproviča. "Nutritional Benefits of Bifidobacterium Lactis in Dairy Products." Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences 67, no. 4-5 (2013): 378–82. http://dx.doi.org/10.2478/prolas-2013-0064.

Full text

Abstract:

Abstract Bifidobacteria are one of the most important probiotics in dairy products. They have positive effects on human health. Nutritional benefits of bifidobacteria are genetically determined and can be promoted with addition of prebiotics. The aim of the present study was to examine the properties of Bifidobacterium lactis in dairy products. Pasteurised milk, freeze-dried starter culture Bb-12 (Bifidobacterium lactis, Chr. Hansen, Denmark), syrup of lactulose (Duphalac®, the Netherlands), and inulin (“Raftiline®HP”, ORAFI, Belgium) were used in the experiments. The optimal concentrations of

APA, Harvard, Vancouver, ISO, and other styles

38

Correddu, Fabio, Maria Francesca Caratzu, Mondina Francesca Lunesu, Silvia Carta, Giuseppe Pulina, and Anna Nudda. "Grape, Pomegranate, Olive, and Tomato By-Products Fed to Dairy Ruminants Improve Milk Fatty Acid Profile without Depressing Milk Production." Foods 12, no. 4 (2023): 865. http://dx.doi.org/10.3390/foods12040865.

Full text

Abstract:

The continuous increase in the cost of feeds and the need to improve the sustainability of animal production require the identification of alternative feeds, such as those derived from the agro-industrial sector, that can be effectively used for animal nutrition. Since these by-products (BP) are sources of bioactive substances, especially polyphenols, they may play an important role as a new resource for improving the nutritional value of animal-derived products, being effective in the modulation of the biohydrogenation process in the rumen, and, hence, in the composition of milk fatty acids (

APA, Harvard, Vancouver, ISO, and other styles

39

Matviichuk, Olena, Rymma Yeromenko, Olena Dolzhykova, Anatolii Matviichuk, and Larysa Karabut. "Hygienic assessment of palm oil content in dairy products as a measure of health protection." ScienceRise: Medical Science, no. 3(54) (May 31, 2023): 30–34. http://dx.doi.org/10.15587/2519-4798.2023.285686.

Full text

Abstract:

Nutrition provides the most important function of the human body, providing it with the energy it needs for an active life and longevity. Experts of the World Health Organization have proven that eating palm oil leads to obesity and the development of chronic diseases on a global scale. The aim of the study was to examine different types of dairy products of brands popular on the modern Ukrainian market for the content of palm oil. Materials and methods. To carry out the research, we purchased the following dairy products: pasteurized milk, pasteurized milk-containing drink, sour cream, milk-c

APA, Harvard, Vancouver, ISO, and other styles

40

Rist, Lukas, André Mueller, Christiane Barthel, et al. "Influence of organic diet on the amount of conjugated linoleic acids in breast milk of lactating women in the Netherlands." British Journal of Nutrition 97, no. 4 (2007): 735–43. http://dx.doi.org/10.1017/s0007114507433074.

Full text

Abstract:

The aim of the present study was to find out whether the incorporation of organic dairy and meat products in the maternal diet affects the contents of the conjugated linoleic acid isomers (CLA) and trans-vaccenic acid (TVA) in human breast milk. To this purpose, milk samples from 312 breastfeeding mothers participating in the KOALA Birth Cohort Study have been analysed. The participants had documented varying lifestyles in relation to the use of conventional or organic products. Breast milk samples were collected 1 month postpartum and analysed for fatty acid composition. The content of rumeni

APA, Harvard, Vancouver, ISO, and other styles

41

Filimonov, Sergey N., Natalia V. Tapeshkina, Elena V. Koskina, Oksana P. Vlasova, Elena M. Sitnikova, and Olga A. Sviridenko. "State of actual nutrition for children of school age." Hygiene and sanitation 99, no. 7 (2020): 719–24. http://dx.doi.org/10.47470/0016-9900-2020-99-7-719-724.

Full text

Abstract:

The purpose of this study was to evaluate the nutritional status of school-age children living in monotown.Material and methods. A computer test was used to assess nutrition, namely, the program of the analysis of the frequency of food consumption «Human nutrition analysis» differentiated by classes of education for schoolchildren aged 7-10 years (junior classes), 11-13 years (middle link of education) and 15-16 years (high school). The total sample size amounted to 612 schoolchildren. The comparative analysis of qualitative and quantitative indices of the composition of the diet was carried o

APA, Harvard, Vancouver, ISO, and other styles

42

Panseri, Sara, Radmila Pavlovic, Marta Castrica, Maria Nobile, Federica Di Cesare, and Luca Maria Chiesa. "Determination of Carbohydrates in Lactose-Free Dairy Products to Support Food Labelling." Foods 10, no. 6 (2021): 1219. http://dx.doi.org/10.3390/foods10061219.

Full text

Abstract:

Milk and its derivatives are the basis of human nutrition since childhood. Given their importance within a balanced diet, the determination of carbohydrates in milk and its derivatives is fundamental for two reasons: one of alimentary origin related to intolerances and the other one of technological origin, especially for PDO (Protected Designation of Origin) products. The dietetic approach, including lactose-free products, has a crucial role in the management of lactose intolerance, but labelling and compositional rules indicating the absence or reduced presence of lactose in food are current

APA, Harvard, Vancouver, ISO, and other styles

43

DIKHANBAYEVA, F., G. ZHAKSYLYKOVA, L. SYZDYKOVA, Z. SMAILOVA, and E. TASTURGANOVA. "PRODUCTION OF A DAIRY PRODUCT BASED ON CAMEL MILK FOR SPECIAL PURPOSES." Periódico Tchê Química 16, no. 33 (2019): 241–47. http://dx.doi.org/10.52571/ptq.v16.n33.2019.256_periodico33_pgs_241_247.pdf.

Full text

Abstract:

The manuscript discusses the possibility of producing a dairy product based on special-purpose camel milk. Specialized nutrition is intended for all population groups and risk groups due to the content of targeted functional ingredients and balanced or enriched composition of food substances. The risk group, in addition to children and persons with impaired health, are elderly people, for whom a special nutrition is provided. Probiotic ferments are used in the production of fermented dairy products, as well as in butter and cheese making. The leaven is introduced into the product and allowed t

APA, Harvard, Vancouver, ISO, and other styles

44

KANINA, K. A., N. A. ZHIZHIN, P. R. ATANASOV, and O. N. PASTUKH. "CHARACTERISTICS OF SHEEP’S MILK AS RAW MATERIAL FOR THE PRODUCTION OF DAIRY PRODUCTS." Izvestiâ Timirâzevskoj selʹskohozâjstvennoj akademii, no. 5 (2022): 146–58. http://dx.doi.org/10.26897/0021-342x-2022-6-146-158.

Full text

Abstract:

The article considers the physico-chemical parameters of sheep’s milk. It is shown that sheep’s milk has a high biological and nutritional value due to the high content of protein and fat fractions. A characteristic feature of sheep’s milk is the size of fat balls. The average size is 5–7 microns and is dominant (38%), up to 3 microns – 17%, 3–5 microns – 27%, from 7 and more – 18%. It gives an opportunity to produce high-fat products based on sheep’s milk, such as butter, cream, ice cream, etc. Sheep’s milk has a fairly high content of physiologically important fatty acids such as linoleic ac

APA, Harvard, Vancouver, ISO, and other styles

45

Petrova, Penka, Ivan Ivanov, Lidia Tsigoriyna, et al. "Traditional Bulgarian Dairy Products: Ethnic Foods with Health Benefits." Microorganisms 9, no. 3 (2021): 480. http://dx.doi.org/10.3390/microorganisms9030480.

Full text

Abstract:

The reported health effects of fermented dairy foods, which are traditionally manufactured in Bulgaria, are connected with their microbial biodiversity. The screening and development of probiotic starters for dairy products with unique properties are based exclusively on the isolation and characterization of lactic acid bacterial (LAB) strains. This study aims to systematically describe the LAB microbial content of artisanal products such as Bulgarian-type yoghurt, white brined cheese, kashkaval, koumiss, kefir, katak, and the Rhodope’s brano mliako. The original technologies for their prepara

APA, Harvard, Vancouver, ISO, and other styles

46

Pinotti, Luciano, Michele Manoni, Luca Ferrari, Marco Tretola, Roberta Cazzola, and Ian Givens. "The Contribution of Dietary Magnesium in Farm Animals and Human Nutrition." Nutrients 13, no. 2 (2021): 509. http://dx.doi.org/10.3390/nu13020509.

Full text

Abstract:

Magnesium (Mg) is a mineral that plays an essential role as cofactor of more than 300 enzymes. Mg in farm animals’ and human nutrition is recommended to avoid Mg deficiency, ensure adequate growth and health maintenance. Mg supplementation above the estimated minimum requirements is the best practice to improve farm animals’ performances (fertility and yield) and food products’ quality, since the performance of farm animals has grown in recent decades. Mg supplementation in pigs increases meat quality and sows’ fertility; in poultry, it helps to avoid deficiency-related health conditions and t

APA, Harvard, Vancouver, ISO, and other styles

47

Pirhadi, Mohadeseh, Gholamreza Jahed Khaniki, Aliasghar Manouchehri, and Mahmoud Bahmani. "Potential Harmful Effects of Heavy Metals in Milk and Milk Products on Human Health; A Systematic Review." Alinteri Journal of Agriculture Sciences 36, no. 1 (2021): 350–55. http://dx.doi.org/10.47059/alinteri/v36i1/ajas21052.

Full text

Abstract:

Milk and dairy products are a major source of nutrition, especially for children, because they contain almost all of the nutrients. Consumption of milk and dairy products is high in developed countries and accounts for about 10%-20% of daily calories. Heavy metal poisoning is associated with a number of diseases, but if these heavy metals are found in milk, which is the main food of the vulnerable age group, the severity of the condition becomes even greater. For this review study, keywords such as “Heavy metals”, “Milk, milk products, Safety”, and “Toxicity” were used. The databases searched

APA, Harvard, Vancouver, ISO, and other styles

48

Jiya, Mary Jummai, and Vincent T. Balogu. "Fortified and bioengineered yoghurt: prospects for bacteriotherapy and nutrient deficiency management." Gadau Journal of Pure and Allied Sciences 2, no. 2 (2023): 83–92. http://dx.doi.org/10.54117/gjpas.v2i2.59.

Full text

Abstract:

One of the main vital processes for the enhancement of food nutrition quantity and quality is food fortification and bioengineering. Global utilization and functional properties of probiotics from yoghurts, make it a good candidate for fortification and bioengineering. Yoghurt is the most popular fermented milk product that is biochemically altered by activities of special microorganisms to achieve desired functional and sensory properties. Due to global food crisis, and health challenges from metabolic disorders and drug resistance. The prospect of fortified and bioengineered yoghurt as an ef

APA, Harvard, Vancouver, ISO, and other styles

49

Nguyen, Quang V., Bunmi Malau-Aduli, John Cavalieri, Aduli E. O. Malau-Aduli, and Peter Nichols. "Enhancing Omega-3 Long-Chain Polyunsaturated Fatty Acid Content of Dairy-Derived Foods for Human Consumption." Nutrients 11, no. 4 (2019): 743. http://dx.doi.org/10.3390/nu11040743.

Full text

Abstract:

Omega-3 polyunsaturated fatty acids (n-3 PUFA) are termed essential fatty acids because they cannot be synthesized de novo by humans due to the lack of delta-12 and delta-15 desaturase enzymes and must therefore be acquired from the diet. n-3 PUFA include α-linolenic acid (ALA, 18:3n-3), eicosapentaenoic (EPA, 20:5n-3), docosahexaenoic (DHA, 22:6n-3), and the less recognized docosapentaenoic acid (DPA, 22:5n-3). The three long-chain (≥C20) n-3 PUFA (n-3 LC-PUFA), EPA, DHA, and DPA play an important role in human health by reducing the risk of chronic diseases. Up to the present time, seafood,

APA, Harvard, Vancouver, ISO, and other styles

50

Mojikon, Floyd Darren, Melisa Elsie Kasimin, Arnold Marshall Molujin, Jualang Azlan Gansau, and Roslina Jawan. "Probiotication of Nutritious Fruit and Vegetable Juices: An Alternative to Dairy-Based Probiotic Functional Products." Nutrients 14, no. 17 (2022): 3457. http://dx.doi.org/10.3390/nu14173457.

Full text

Abstract:

Fruits and vegetables are widely known to be rich in nutrients, antioxidants, vitamins, dietary fiber, minerals, and a bioactive molecule, making them an essential component of a balanced diet with multiple documented positive effects on human health. The probiotication of plant-based juices for the production of functional and nutraceutical food serves as a healthy alternative to dairy probiotics. They are cholesterol free, lack several dairy allergens, and also encourage ingestion for people with lactose intolerance. This review highlights valuable claims regarding the efficacy of different

APA, Harvard, Vancouver, ISO, and other styles

We offer discounts on all premium plans for authors whose works are included in thematic literature selections. Contact us to get a unique promo code!