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Dairy foods and positive impact on the consumer's health.
Verruck, Silvani; Balthazar, Celso Fasura; Rocha, Ramon Silva; Silva, Ramon; Esmerino, Erick Almeida; Pimentel, Tatiana Colombo; Freitas, Mônica Queiroz; Silva, Marcia Cristina; da Cruz, Adriano Gomes; Prudencio, Elane Schwinden.
Affiliation
  • Verruck S; Universidade Federal de Santa Catarina (UFSC), Departamento de Ciência e Tecnologia de Alimentos, Florianópolis, Brazil.
  • Balthazar CF; Universidade Federal Fluminense (UFF), Faculdade de Veterinária, Niterói, Brazil.
  • Rocha RS; Universidade Federal Fluminense (UFF), Faculdade de Veterinária, Niterói, Brazil; Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, Rio de Janeiro, Brazil.
  • Silva R; Universidade Federal Fluminense (UFF), Faculdade de Veterinária, Niterói, Brazil; Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, Rio de Janeiro, Brazil.
  • Esmerino EA; Universidade Federal Fluminense (UFF), Faculdade de Veterinária, Niterói, Brazil.
  • Pimentel TC; Instituto Federal do Paraná (IFPR), Campus Paranavaí, Paranavaí, Brazil.
  • Freitas MQ; Universidade Federal Fluminense (UFF), Faculdade de Veterinária, Niterói, Brazil.
  • Silva MC; Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, Rio de Janeiro, Brazil.
  • da Cruz AG; Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, Rio de Janeiro, Brazil. Electronic address: food@globo.com.
  • Prudencio ES; Universidade Federal de Santa Catarina (UFSC), Departamento de Ciência e Tecnologia de Alimentos, Florianópolis, Brazil.
Adv Food Nutr Res ; 89: 95-164, 2019.
Article in En | MEDLINE | ID: mdl-31351531
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.
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Dairy Products / Nutritive Value Limits: Humans Language: En Journal: Adv Food Nutr Res Journal subject: CIENCIAS DA NUTRICAO Year: 2019 Document type: Article Affiliation country: Brazil
Fulltext
Add to My VHL
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Dairy Products / Nutritive Value Limits: Humans Language: En Journal: Adv Food Nutr Res Journal subject: CIENCIAS DA NUTRICAO Year: 2019 Document type: Article Affiliation country: Brazil