Yogurt in Health and Disease Prevention

Herausgeber: Shah, Nagendra P

• Gebundenes Buch

Produktbeschreibung

"Yogurt in Health and Disease Prevention examines the mechanisms by which yogurt, an important source of micro- and macronutrients, impacts human nutrition, overall health, and disease. Topics covered include yogurt consumption's impact on overall diet quality, allergic disorders, gastrointestinal tract health, bone health, metabolic syndrome, diabetes, obesity, weight control, metabolism, age-related disorders, and cardiovascular health. Modifications to yogurt are also covered in scientific detail, including altering the protein to carbohydrate ratios, adding n-3 fatty acids, phytochemical enhancements, adding whole grains, and supplementing with various micronutrients. Prebiotic, probiotic, and synbiotic yogurt component are also covered to give the reader a comprehensive understanding of the various impacts yogurt and related products can have on human health."--

Produktdetails

• Verlag: Elsevier Science Publishing Co Inc
• Seitenzahl: 570
• Erscheinungstermin: 5. Juni 2017
• Englisch
• Abmessung: 276mm x 216mm x 34mm
• Gewicht: 1344g
• ISBN-13: 9780128051344
• ISBN-10: 0128051345
• Artikelnr.: 48164080

Inhaltsangabe

1. Yogurt: historical background, popularity and global trade 2. An
overview on yogurt production and composition  3. Stabilizers, colorants
and exopolysaccharides in yogurt 4. Microbiology of yogurt and bio-yogurts
containing probiotics, and prebiotics 5. Other fermented dairy products:
kefir and koumiss 6. Regulatory aspects of yogurt 7. Omega-3
polyunsaturated fatty acids added to yogurt 8. Yogurt with Plant Sterols
and Stanols 9. Potential applications of prebiotics to yogurt and impact on
health 10. Yogurt-like beverages made with cereals 11. Preparation of
Functional Yogurt Enriched with Olive Derived Products 12. Carrot Juice
Yogurts: Composition, Microbiology and Sensory Acceptance 13. Fecal
microbiota and probiotic yogurt intake 14. Synbiotic yogurts and the
elderly 15. Nunu: A West-African fermented yogurt-like milk product 16.
Traditional yogurt as a source of Lactobacilli and other lactic acid
bacteria in Iran 17. Rheology and Functionality of Ayran-A Yogurt Drink 18.
Bulgarian yogurt-like product "katak" 19. Brazilian yogurt-like product 20.
Dahi - an Indian naturally fermented yogurt 21. Beta-casomorphins in yogurt
22. Lactose in yogurt 23. Bacteria in yogurt and strain dependent effects
on gut health 24. Bioactive peptides in yogurt 25. Metabolomics as emerging
strategy for investigation of yogurt components 26. Oestrogenic compounds
in yogurt 27. Dairy, yogurt and cardiovascular health 28. Role of yogurt in
the nutrition and health of children and adolescents 29. Yogurt consumption
and impact on bone health 30. Yogurt, pre- and probiotics to reduce the
progression of HIV