Relevant bibliographies by topics / Functional dairy products

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Functional dairy products'

Author: Grafiati
Published: 2 June 2025
Last updated: 31 July 2025

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Journal articles on the topic "Functional dairy products"

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Nascimento, João Roberto Oliveira do. "Functional dairy products." Revista Brasileira de Ciências Farmacêuticas 40, no. 3 (2004): 441. http://dx.doi.org/10.1590/s1516-93322004000300023.

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Theobald, Hannah. "Functional Dairy Products." Nutrition Bulletin 29, no. 3 (2004): 282. http://dx.doi.org/10.1111/j.1467-3010.2004.00411.x.

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Kennedy, John F., and Chaiwat Bandaiphet. "Functional Dairy Products." Carbohydrate Polymers 57, no. 1 (2004): 101. http://dx.doi.org/10.1016/j.carbpol.2004.04.007.

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Oliveira, Maricê Nogueira de. "Handbook of functional dairy products." Revista Brasileira de Ciências Farmacêuticas 40, no. 4 (2004): 559. http://dx.doi.org/10.1590/s1516-93322004000400013.

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Robinson, R. K. "Handbook of Functional Dairy Products." International Journal of Dairy Technology 58, no. 2 (2005): 127. http://dx.doi.org/10.1111/j.1471-0307.2005.00161.x.

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Dyshluk, Lyubov, Lyubov Dyshluk, Stanislav Sukhikh, et al. "Prospects for using pine nut products in the dairy industry." Foods and Raw Materials 6, no. 2 (2018): 264–80. http://dx.doi.org/10.21603/2308-4057-2018-2-264-280.

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Abstract: Functional products are currently attracting a lot of research interest. Modern people’s diet does not satisfy their need for nutrients, vitamins and minerals, and functional products can make it more balanced. In particular, our diet is lacking in protein. This paper discusses the prospects for enriching dairy products with plant protein derived from pine nuts and their products. Pine nut paste, fat-free milk, and oil cake are a valuable source of fatty acids, vitamins, and microelements. The protein, lipid, vitamin, and mineral content of these products makes them suitable for comb
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Garcia-Martinez, M., and Gloria Marquez-Ruiz. "Lipid Oxidation in Functional Dairy Products." Current Nutrition & Food Science 5, no. 3 (2009): 209–16. http://dx.doi.org/10.2174/157340109789007153.

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Granato, Daniel, Gabriel F. Branco, Adriano Gomes Cruz, José de Assis Fonseca Faria, and Nagendra P. Shah. "Probiotic Dairy Products as Functional Foods." Comprehensive Reviews in Food Science and Food Safety 9, no. 5 (2010): 455–70. http://dx.doi.org/10.1111/j.1541-4337.2010.00120.x.

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Kanekanian, Ara. "Functional Dairy Products Volume 2 (2007)." International Journal of Dairy Technology 62, no. 4 (2009): 594–95. http://dx.doi.org/10.1111/j.1471-0307.2009.00531.x.

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Ilicic, Mirela, Spasenija Milanovic, Marijana Caric, et al. "Volatile compounds of functional dairy products." Acta Periodica Technologica, no. 43 (2012): 11–19. http://dx.doi.org/10.2298/apt1243011i.

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Volatile compounds, affecting flavour of traditional and probiotic fresh cheese, were determined. Functional dairy product-fresh cheese was produced from milk of 2.5% fat content and milk of 4.2% fat content, under the semi-industrial conditions. The traditional starter culture Flora Danica (FD) and a combination of probiotic starter ABT-1 and FD (ABT-1:FD=1:1) were applied as starters. The volatile fractions were isolated by employing the combined simultaneous distillation-extraction technique (SDE). The compounds were identified by gas chromatography - mass spectrometry (GC-MS) and quantifie
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Dissertations / Theses on the topic "Functional dairy products"

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Bechtold, Kai-Brit [Verfasser]. "Consumers' Preferences and Willingness-To-Pay for Functional Dairy Products in Germany / Kai-Brit Bechtold." Kiel : Universitätsbibliothek Kiel, 2013. http://d-nb.info/1038412293/34.

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Shafer, Brian David. "Concentrations of Conjugated Linoleic Acid Isomers in Human Plasma Reflect Intake of Dairy Products with Enhanced cis-9, trans-11 or tran-10, cis-12 Isomer Content." Thesis, Virginia Tech, 2006. http://hdl.handle.net/10919/33835.

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Dairy products are a primary source of c9, t11-CLA, an anti-carcinogenic agent, in the diet of humans. The t10, c12-CLA isomer, typically in trace amounts in bovine milk fat, also may benefit human health. Four cows received abomasal infusions of c9, t11-CLA or t10, c12-CLA to obtain milk fat used to prepare butter and yogurt with enhanced c9, t11-CLA or t10, c12-CLA content. Human subjects (3 males, 3 females, ages 22 to 29) received CLA-enhanced butter and yogurt (14% of total kcal) in a crossover study with 2-wk periods. Prior to the study (2 wk) and during a 2-wk washout period between
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Purwandari, Umi. "Physical properties of functional fermented milk produced with exopolysaccharide-producing strains of Streptococcus thermophilus." Thesis, full-text, 2009. https://vuir.vu.edu.au/1965/.

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This thesis focused on the study of the influence of different exopolysaccharide types produced by two strains of Streptococcus thermophilus on the physical properties of fermented milk. First, the fermentation factors affecting EPS production were studied to ascertain required carbon source and environmental conditions which would support their production. Higher fermentation temperature (42°C) resulted in a greater cell growth and EPS production. EPS production was growth associated in glucose or lactose-containing M17 medium. The examined strains appeared to be able to utilize galactose fo
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Gray, Jennifer. "Market-oriented product development in the functional dairy sector in Northern Ireland." Thesis, University of Ulster, 2004. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.407758.

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Lignitto, Laura. "Characterization and bioactivity of oligopeptides in Asiago d'Allevo Cheese." Doctoral thesis, Università degli studi di Padova, 2009. http://hdl.handle.net/11577/3426615.

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The present Ph.D. thesis concerns the identification and the investigation of biological functions of oligopeptides extracted from the italian PDO Asiago cheese. Using High Performance Liquid Chromatography coupled on electrospray mass spectrometry (HPLC/ESI-MS), several peptides were identified, most of them arose from alfas1- and beta-casein and some of them never previously reported, suggesting a contribution of non starter bacteria enzymes. PCA analysis based on peptide profile allowed to differentiate the cheeses on account of the ripening time and of the use of starter. Therefore, peptid
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Machin, Daniel Robert. "The hypotensive effects of conventional non-fat dairy products : the role of arterial stiffness." Thesis, 2014. http://hdl.handle.net/2152/25971.

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High consumption of dairy products, particularly non-fat dairy, is associated with reduced risk of high blood pressure and vascular dysfunction. Currently, it is not known if the solitary addition of conventional non-fat dairy products to the normal routine diet is capable of reducing blood pressure or improving vascular function. Accordingly, the primary aims of the present study were to determine if the solitary addition of conventional non-fat dairy products to the normal routine diet would reduce blood pressure and improve vascular function in middle-aged and older adults with elevated b
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Izzo, Luana. "Study of milk contaminants and re-evaluation of whey: potential use of dairy by-product in functional food." Tesi di dottorato, 2018. http://www.fedoa.unina.it/12668/1/Thesis_Luana_Izzo.pdf.

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Milk is the most widely consumed beverage in the world, not counting water, which provides high-quality nutrition to infants, children, and adults, due to its high content of micro- and macronutrients. Despite the benefits that milk provides from a nutritional point of view, it may also be a vehicle of food contaminants, such as mycotoxins and veterinary drug residues (VDs), due to nasty agricultural practices or improper usage of these drugs. In this sense, the first part of my project includes the studies regarding the topics mentioned above. Hence, a multi-residue method based on a QuEChERS
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Hilpert, Kirsten Fay. "Effects of dairy products on blood pressure, endothelial function, lipids and lipoproteins, and intracellular ion dynamics in Caucasian adults with stage 1 hypertension." 2005. http://etda.libraries.psu.edu/theses/approved/WorldWideIndex/ETD-1058/index.html.

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Books on the topic "Functional dairy products"

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Saarela, Maria, and Tiina Mattila-Sandholm. Functional dairy products. CRC Press, 2003.

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Saarela, Maria. Functional dairy products. CRC Press, 2007.

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Colette, Shortt, and O'Brien, John, 1960 May 26-, eds. Handbook of functional dairy products. CRC Press, 2004.

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Kanekanian, A., ed. Milk and Dairy Products as Functional Foods. John Wiley & Sons, Ltd, 2014. http://dx.doi.org/10.1002/9781118635056.

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Yildiz, Fatih. Development and manufacture of yogurt and other functional dairy products. CRC Press/Taylor & Francis, 2010.

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Corredig, Milena. Dairy-derived ingredients: Food and nutraceutical uses. CRC Press, 2009.

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Gray, Jennifer. Market-oriented product development in the functional dairy sector in Northern Ireland. The author], 2004.

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O'Donnell, S. Rheology of milk protein concentrate solutions as a function of shear rate and concentration. University College Dublin, 1997.

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Sidorenko, Oleg. Agricultural microbiology. Introduction to the specialty. INFRA-M Academic Publishing LLC., 2023. http://dx.doi.org/10.12737/1907722.

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The main functions and participation of microorganisms in agricultural production — the agro-industrial complex are briefly highlighted. The features of soil microorganisms, plants, animals, dairy products, as well as their possible role in the biological balance of the ecological system are considered.
 Meets the requirements of the federal state educational standards of higher education of the latest generation.
 For students of agricultural and biological education of agrobiotechnological direction. It can be useful for graduate students, researchers and agricultural practitioners
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Saarela, Maria, and Tiina Mattila-Sandholm, eds. Functional Dairy Products. CRC Press, 2003. http://dx.doi.org/10.1201/9780203484661.

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Book chapters on the topic "Functional dairy products"

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Ortiz, Yuridia, Eduardo García-Amézquita, Carlos H. Acosta, and David R. Sepúlveda. "Functional Dairy Products." In Global Food Security and Wellness. Springer New York, 2017. http://dx.doi.org/10.1007/978-1-4939-6496-3_5.

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Minervini, Fabio, Maria De Angelis, and Marco Gobbetti. "Functional Dairy Products Including Pro/Pre/Symbiotics." In Advances in Dairy Products. John Wiley & Sons Ltd, 2017. http://dx.doi.org/10.1002/9781118906460.ch2e.

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Korpela, R., A. Ma¨yra¨-Ma¨kinen, and M. Saxelin. "Functional dairy products." In Dairy Processing. CRC Press, 2003. http://dx.doi.org/10.1201/9780203486207.ch11.

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Saxelin, M., R. Korpela, and A. Mayrä-Mäkinen. "Functional dairy products." In Dairy Processing. Elsevier, 2003. http://dx.doi.org/10.1533/9781855737075.1.229.

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"Copyright." In Functional Dairy Products. Elsevier, 2007. http://dx.doi.org/10.1016/b978-1-84569-153-0.50025-0.

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Saarela, Maria, L. S. Ward, Eric D. Bastian, et al. "Contributor contact details." In Functional Dairy Products. Elsevier, 2007. http://dx.doi.org/10.1016/b978-1-84569-153-0.50026-2.

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Saarela, Maria. "Preface." In Functional Dairy Products. Elsevier, 2007. http://dx.doi.org/10.1016/b978-1-84569-153-0.50027-4.

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"Related titles." In Functional Dairy Products. Elsevier, 2007. http://dx.doi.org/10.1016/b978-1-84569-153-0.50029-8.

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Korpela, R., A. Mäyrä-Mäkinen, and M. Saxelin. "Introduction." In Functional Dairy Products. CRC Press, 2003. http://dx.doi.org/10.1201/9780203484661.ch1.

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Mättö, J., R. Fondén, M. Saarela, Arla Foods Ics, and T. Mattila-Sandholm. "Lactic acid bacteria (LAB) in functional dairy products." In Functional Dairy Products. CRC Press, 2003. http://dx.doi.org/10.1201/9780203484661.ch10.

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Conference papers on the topic "Functional dairy products"

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Petrokolou, Alexandra, Satyajeet Sheetal Bhonsale, Jan FM Van Impe, and Efstathia Tsakali. "Machine Learning Applications in Dairy Production." In The 35th European Symposium on Computer Aided Process Engineering. PSE Press, 2025. https://doi.org/10.69997/sct.109074.

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The Fourth Industrial Revolution (Industry 4.0) brings a new chapter at dairy sector. Dairy 4.0 technologies are based on Big Data Analysis, Internet of Things, Robotics and Machine Learning. The usage of smart technologies to processing and analyzing complicated massive data has a significant impact in automation, optimization, functional costs and innovation. Artificial Intelligence tools are applied from dairy farms and production lines � including packaging- to supply chain. The aim of this paper is to demonstrate the most used applications of Machine Learning in dairy production so as to
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Gonz�lez, Leonardo D., Celeste Mills, Aurora del C. Mungu�a-L�pez, and Victor M. Zavala. "Sustainable Production of Fertilizers via Photosynthetic Recovery of Nutrients in Livestock Waste." In Foundations of Computer-Aided Process Design. PSE Press, 2024. http://dx.doi.org/10.69997/sct.147417.

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Increases in population and improvements in living standards have significantly increased the demand for animal products worldwide. However, modern livestock agriculture exerts significant pressure on the environment due to high material and energy requirements. These systems also generate significant amounts of waste that can cause severe environmental damage when not handled properly. Thus, if we wish to enable farmers to meet this increased demand in a sustainable way, technology pathways must be developed to convert livestock agriculture into a more circular economy. With this end in mind,
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Samoggia, Antonella. "FUNCTIONAL DAIRY PRODUCTS: DETERMINANTS OF IN-STORE PRICE RECALL." In Bridging Asia and the World: Globalization of Marketing & Management Theory and Practice. Global Alliance of Marketing & Management Associations, 2014. http://dx.doi.org/10.15444/gmc2014.05.02.02.

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Fedotovskaya, M. P. "Overview of the modern market of functional structured dairy products." In Agrobiotechnology-2021. Publishing house RGAU-MSHA, 2021. http://dx.doi.org/10.26897/978-5-9675-1855-3-2021-254.

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The functional food market is rapidly developing both in Russia and abroad. The article provides an overview of the domestic modern market of functional structured dairy products of mass production and functional ingredients which is used in the dairy industry
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ULRICH, Elena V., and Artem E. TOLSTOY. "Technology Development of Functional Dairy-Protein Products with Extracts of Medicinal Plants." In IV International Scientific and Practical Conference "Modern S&T Equipments and Problems in Agriculture". Sibac, 2020. http://dx.doi.org/10.32743/kuz.mepa.2020.253-267.

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Zakipnaya, Elena V., and Svetlana N. Parfyonova. "Evaluation of the quality of a functional cheese product." In Agro-industrial complex: problems and prospects of development. Far Eastern State Agrarian University, 2024. https://doi.org/10.22450/978-5-9642-0637-8-107-112.

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The article provides data on the assessment of the quality of a cheese product enriched with plant components. A ratio of components has been selected that allows you to create a product of high nutritional value with excellent marketable properties. This will allow you to get a new functional cheese product, as well as expand the range of dairy products.
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Lisicyn, V. A., V. A. Ivanec, A. V. Gavrish, and A. S. Kalinina. "FUNCTIONAL FOODS BASED ON WHEY PERMEATE." In I International Congress “The Latest Achievements of Medicine, Healthcare, and Health-Saving Technologies”. Kemerovo State University, 2023. http://dx.doi.org/10.21603/-i-ic-73.

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Belashova, O. V., A. V. Zaushintsena, and N. V. Fotina. "BIOTECHNOLOGICAL PROCESS OF CREATING FUNCTIONAL DAIRY PRODUCT ENRICHED WITH THE EXTRACT OF SCUTELLARIA GALERICULATA L." In STATE AND DEVELOPMENT PROSPECTS OF AGRIBUSINESS Volume 2. DSTU-Print, 2020. http://dx.doi.org/10.23947/interagro.2020.2.669-673.

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One of the ways to eliminate population diseases and increase the body is resistance to adverse environmental factors is the systematic use of functional food products enriched with a complex of biologically active substances with a wide range of therapeutic effects. The creation of a new, unique functional dairy product was preceded by long-term comparative biochemical studies of Scutellaria baicalensis Georgi and Scutellaria galericulata L. In the grass and roots, biologically active substances of a phenolic nature, such as baicalin, vogonin, scutellarin, etc., were found useful for medicina
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Voroshilin, Roman, V. A. Simon, E. R. Baranova, and K. A. Shlyapina. "THE USE OF PEPTIDES AND HYDROCOLLOIDS IN THE PRODUCTION OF FUNCTIONAL DAIRY PRODUCTS." In I International Congress “The Latest Achievements of Medicine, Healthcare, and Health-Saving Technologies”. Kemerovo State University, 2023. http://dx.doi.org/10.21603/-i-ic-27.

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Aleksejeva, Svetlana, Inga Ciprovica, and Laila Meija. "A review: dairy phospholipids in human nutrition." In Research for Rural Development 2022 : annual 28th international scientific conference proceedings. Latvia University of Life Sciences and Technologies, 2022. http://dx.doi.org/10.22616/rrd.28.2022.013.

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More than six billion people worldwide consume dairy products every day. Dairy products and their constituents contain hundreds of different components, but milk fat globule membrane (MFGM) polar lipids are still underestimated from a nutritional point of view. The unique composition of phospholipids (PLs) – the main MFGM component – provides high nutraceutical properties. Therefore, the research of bioactive dairy components and their impact has promising potential in human health by various mechanisms. The positive effects of MFGM PLs are mainly based on animal studies, but there are a small
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Reports on the topic "Functional dairy products"

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Ortega, Yina, and Felipe Salcedo. Transforming agriculture: advancements in compost-biopolymers composites for enhanced sustainability. Universidad de los Andes, 2024. https://doi.org/10.51573/andes.pps.ss.bbb.11.

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In the Cesar Department in Colombia, sustainable agriculture faces critical challenges despite its thriving livestock sector. Extensive cattle ranching and poor soil management worsen soil conditions. Additionally, significant environmental concerns arise from the substantial discharge of wastewater in the dairy processing industry. This study aims to valorize biosolids derived from wastewater during dairy plant disinfection to enhance sustainable livestock production. It explores the use of biosolids as the primary matrix for creating composted compounds and biopolymers for agricultural purpo
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NELYUBINA, E., E. BOBKOVA, and I. GRIGORYANTS. STUDYING THE RANGE OF VEGETABLE OILS. Science and Innovation Center Publishing House, 2022. http://dx.doi.org/10.12731/2070-7568-2022-11-2-4-7-14.

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Vegetable oil is a daily food product, on the quality of which our health depends. It is not only a building and energy material, but also exhibits functional properties. Vegetable oil occupies the main share of the domestic market of oil and fat products. At catering establishments, vegetable oil is used to prepare various dishes, the requirements for these products are quite high, so the company often faces the question of which vegetable oils to use? which of them have the best qualities? These are the questions we tried to solve in our work. Purpose - of the research work is to study the r
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Wolfenson, David, William W. Thatcher, Rina Meidan, Charles R. Staples, and Israel Flamenbaum. Hormonal and Nutritional Stretegies to Optimize Reproductive Function and Improve Fertility of Dairy Cattle during Heat Stress in Summer. United States Department of Agriculture, 1994. http://dx.doi.org/10.32747/1994.7568773.bard.

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The BARD program includes two main parts. In the first, experiments were conducted to complete our understanding of the mechanisms responsible for the impairment of reproductive functions under heat stress. Experiments focused on follicular development and function, since results obtained in our previous BARD project indicate that the preovulatory follicle is susceptible to heat stress. The theca cells, sensitive to thermal stress, produced less androgen during the summer, as well as during the autumn. Similarly, luteinized theca cells obtained from cows in summer produced much less progestero
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Dahl, Geoffrey E., Sameer Mabjeesh, Thomas B. McFadden, and Avi Shamay. Environmental manipulation during the dry period of ruminants: strategies to enhance subsequent lactation. United States Department of Agriculture, 2006. http://dx.doi.org/10.32747/2006.7586544.bard.

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The project resulted from earlier observations that environmental factors, especially photoperiod and temperature, had profound effects on milk yield in dairy cattle during lactation. More recently we had determined that photoperiod manipulation during the dry period altered milk yield in the next lactation, and this was associated with shifts in circulating concentrations of prolactin; specifically exposure to short days during the dry period decreases prolactin but increases milk yield. Because prolactin is also affected by temperature, with heat stress causing an increase in prolactin simil
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Britt, Jack, Miriam Rosenberg, Steven Washburn, and Moshe Kaim. Development and Evaluation of a Method of Hormonal Treatment to Increase Fertility in Dairy Cows. United States Department of Agriculture, 1995. http://dx.doi.org/10.32747/1995.7612833.bard.

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The objectives were: 1) to develop a practical method for improving conception rates of dairy cows by administering progesterone during the critical period of the luteal phase prior to first insemination, 2) to determine which cows respond best to such a progesterone treatment, and 3) to determine physiological changes that are associated with this treatment. Experiment 1, conducted in the US and Israel, tested three treatment protocols. Holstein cows: 1) served as controls, 2) received two injections of prostaglanding F2a (PGF) 14 days apart, or 3) received two PGF injections and were inserte
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Chen, Junping, Zach Adam, and Arie Admon. The Role of FtsH11 Protease in Chloroplast Biogenesis and Maintenance at Elevated Temperatures in Model and Crop Plants. United States Department of Agriculture, 2013. http://dx.doi.org/10.32747/2013.7699845.bard.

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specific objectives of this proposal were to: 1) determine the location, topology, and oligomerization of FtsH11 protease; 2) identify the substrate/s of FtsH11 and the downstream components involved in maintaining thermostability of chloroplasts; 3) identify new elements involved in FtsH11 protease regulatory network related to HT adaptation processes in chloroplast; 4) Study the role of FtsH11 homologs from crop species in HT tolerance. Background to the topic: HT-tolerant varieties that maintain high photosynthetic efficiency at HT, and cope better with daily and seasonal temperature fluctu
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Bazer, Fuller W., Arieh Gertler, and Elisha Gootwine. Role of Placental Lactogen in Sheep. United States Department of Agriculture, 2001. http://dx.doi.org/10.32747/2001.7574339.bard.

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Central problems in sheep and dairy cattle production are reproductive failure due to embryonic/fetal mortality and low birth weights, especially in prolific breeds, and reduced milk yields which adversely affect neonatal survival and economy of production. The sheep placenta expresses lactogenic (ovine placental lactogen, oPL) and somatogenic (ovine placental growth hormone, oGH) hormones. Our research has focused on the biological roles of oPL and oGH in function of the uterine endometrium during gestation and the mammary gland during pregnancy and lactation. Major conclusions were that: ( 1
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Dudareva, Natalia, Alexander Vainstein, Eran Pichersky, and David Weiss. Integrating biochemical and genomic approaches to elucidate C6-C2 volatile production: improvement of floral scent and fruit aroma. United States Department of Agriculture, 2007. http://dx.doi.org/10.32747/2007.7696514.bard.

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The specific objectives of approved proposal include to: 1. Elucidate the C6-C2 biochemical pathways leading to the biosynthesis of phenylacetaldehyde, phenylethyl alcohol and phenylethyl acetate in floral tissues of ornamentally important plants, pefunia and roses. 2. Isolate and characterrze genes responsible for the production of these C6-C2 compounds and those involved in the regulation of the pathway using genomic and transcriptomic tools. 3. Determine whether altering the expression of key genes of this pathway can result in changing the aroma characteristics of flowers. Aldehydes are in
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