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Journal articles on the topic 'Functional dairy products'

Author: Grafiati

Published: 2 June 2025

Last updated: 31 July 2025

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1

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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3

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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5

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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9

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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10

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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Chaplygina, T. V., A. U. Prosekov, O. O. Babich, V. A. Pavsky, and S. A. Ivanova. "Functional dairy products are protection during pandemic." Dairy Industry 70 (2020): 26–28. http://dx.doi.org/10.31515/1019-8946-2020-06-26-28.

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Al-Tahiri, R., and J. Haddadin. "PROBIOTICS AS FUNCTIONAL FOOD IN DAIRY PRODUCTS." Egyptian Journal of Agricultural Sciences 59, no. 2 (2008): 162–71. http://dx.doi.org/10.21608/ejarc.2008.216899.

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Taranenko, F. V., and A. A. Vatlin. "Pharmabiotics strains Lactobacillus for functional dairy products." Dairy Industry 62, no. 7 (2021): 30–31. http://dx.doi.org/10.31515/1019-8946-2021-07-30-31.

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14

Bespalova, Ekaterina, and Inna Miklukh. "Amino acid composition of functional dairy products." Science and Innovations 11, no. 213 (2020): 78–83. http://dx.doi.org/10.29235/1818-9857-2020-11-78-83.

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The article presents research data on the amino acid composition of new dairy products with a high and low protein content, as well as whey, skim milk and other raw ingredients on the basis of which they are created. A method for the production of dietetic types of dairy products by complex processing of raw materials using membrane technologies for separation into fractions is proposed.

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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.

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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 %

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Bazhan, Marjan, Naser Kalantari, Nastaran Keshavarz-Mohammadi, Hedayat Hosseini, Hassan Eini-Zinab, and Hamid Alavi-Majd. "Identifying Iranian Consumers’ Preferences towards Functional Dairy Products." Global Journal of Health Science 9, no. 1 (2016): 54. http://dx.doi.org/10.5539/gjhs.v9n1p54.

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<p><strong>INTRODUCTION:</strong> During the past few decades, production and marketing of functional foods has increased in many countries including Iran. Considering the fact that consumers’ preferences play an important role in the success of marketing a product to increase consumption, this study was conducted in Iran to fill the knowledge gap in this regard.</p><p><strong>METHODS: </strong>The theory of social marketing served as the framework of this study. Qualitative data were collected via eight semi-structured focus group discussions, between

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Guiné, Raquel P. F., and Edite Teixeira De Lemos. "Development of New Dairy Products with Functional Ingredients." Journal of Culinary Science & Technology 18, no. 3 (2018): 159–76. http://dx.doi.org/10.1080/15428052.2018.1552901.

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Faizullina, R. A., E. A. Samorodnova, and O. B. Fedotova. "Dairy products in the nutrition of young children: the evolution from tradition to functionality." Rossiyskiy Vestnik Perinatologii i Pediatrii (Russian Bulletin of Perinatology and Pediatrics) 64, no. 4 (2019): 133–40. http://dx.doi.org/10.21508/1027-4065-2019-64-4-133-140.

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Dairy products are the most popular and important in their nutritional value products in the diet of adults and children. There are about 400 known types of these products in the world. Traditional dairy products are widely used both in daily diet and complex treatment of various infectious and non-infectious diseases. The probiotic and prebiotic components in their composition makes these products functional, since their regular use has a positive effect on the digestive processes, immune system, and the indicators of the physical development of young children. The surveys demonstrated the ef

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Shutova, Vitalina V., and Viktor V. Revin. "Production of Functional Dairy Products using Algae-based Additives." Medicine and Biotechnology 1, no. 2 (2025): 102–18. https://doi.org/10.15507/3034-6231.001.202502.102-118.

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Introduction. Dairy products play an important role in human nutrition due to their dietary and medicinal properties, good digestibility and pleasant taste. Algae possess high nutritional value due to their abundant content of fibers, minerals, and polyunsaturated fatty acids. It is expedient to enhance the nutritional value and enrich dairy products with easily digestible micronutrients and vitamins, particularly iodine, which is deficient in our region. The aim of this study is to explore the prospects and challenges associated with producing functional dairy products using algae-based addit

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Caric, Marijana, Spasenija Milanovic, and Mirela Ilicic. "Novel trends in fermented dairy technology." Zbornik Matice srpske za prirodne nauke, no. 136 (2019): 9–21. http://dx.doi.org/10.2298/zmspn1936009c.

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Novel trends in fermented dairy technology are presented in this review paper. The application of new starter cultures (probiotics, kombucha), as well as quality improving ingredients like transglutaminase (TGase), milk protein fractions, and functional components of plant origin have been investigated by the authors worldwide. New processing techniques such as: high-pressure processing (HPP), high pressure homogenization (HPH), and ultrasonic processing (USP) are interesting because of their potential to achieve a specific and/or novel functionality or to improve the efficiency. Novel trends

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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.

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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

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Savatinova, Milena, and Mihaela Ivanova. "Functional dairy products enriched with omega-3 fatty acids." Food Science and Applied Biotechnology 7, no. 1 (2024): 1. http://dx.doi.org/10.30721/fsab2024.v7.i1.301.

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A critical review was conducted on topics related to functional foods, omega-3 fatty acids, sources of omega-3 fatty acids, and types of dairy products fortified with omega-3 fatty acids. Functional foods are products enriched with special ingredients that give the food beneficial and healthy effects. Inadequate intake of functional foods is directly related to modern diseases, such as atherosclerosis, Alzheimer's, diabete type 2, cardiovascular and autoimmune diseases. Omega-3 and omega-6 are polyunsaturated fatty acids. They have an important biological role for the human body. High omega-6/

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Nabiyeva, Zhanar, Nurshash Zhexenbay, Galiya Iskakova, Maigul Kizatova, and Shynar Akhmetsadykova. "Devising technology for dairy products involvinglow-esterified pectin products." Eastern-European Journal of Enterprise Technologies 3, no. 11 (111) (2021): 17–27. http://dx.doi.org/10.15587/1729-4061.2021.233821.

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The issue relatedto removing heavy and radioactive metals from the body is relevant all over the world. Chemical preparations for removing heavy metals and radionuclides are not effective enough, causing the depletion of trace elements in the body. It is effective to use substances contained in natural foods that do not cause side effects and provide for protective action. These substances include pectin, safe natural detoxifying agents that remove toxins from the body. When processing fruits and vegetables, pectin remains in the pomace thatis valuable for obtaining competitive products. There

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Zhanar, Nabiyeva, Zhexenbay Nurshash, Iskakova Galiya, Kizatova Maigul, and Akhmetsadykova Shynar. "Devising technology for dairy products involvinglow-esterified pectin products." Eastern-European Journal of Enterprise Technologies 3, no. 11 (111) (2021): 17–27. https://doi.org/10.15587/1729-4061.2021.233821.

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The issue relatedto removing heavy and radioactive metals from the body is relevant all over the world. Chemical preparations for removing heavy metals and radionuclides are not effective enough, causing the depletion of trace elements in the body. It is effective to use substances contained in natural foods that do not cause side effects and provide for protective action. These substances include pectin, safe natural detoxifying agents that remove toxins from the body. When processing fruits and vegetables, pectin remains in the pomace thatis valuable for obtaining competitive products. There

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25

Pryanichnikova, N., and O. Fedotova. "Some aspects of creating functional coatings on dairy products." IOP Conference Series: Earth and Environmental Science 677, no. 3 (2021): 032031. http://dx.doi.org/10.1088/1755-1315/677/3/032031.

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26

Zsuzsanna Kárnyáczki, Béla Béri, József Fenyvessy, and József Csanádi. "The possibilities of the development of functional dairy products." Acta Agraria Debreceniensis, no. 40 (December 1, 2010): 33–36. http://dx.doi.org/10.34101/actaagrar/40/2701.

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Because of our new aged world’s emerging stress, over exhausting and move less lifestyle the pollution, the not appropriate food consuming and the low calories in the consumed food there are more and more the called „civilian” disorders.Many people have diabetes and osteoporosis others fight with lung, cardiovascular system, problems and find cancers of many kinds without age exemptions. There could be a solution in changing lifestyle. In the developed side of the world there are presence of food lines with higher content in nutritious and/or vitamins and fibers such as: kalium, calcium, selen

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27

Bhat, Z. F., and Hina Bhat. "Milk and Dairy Products as Functional Foods: A Review." International Journal of Dairy Science 6, no. 1 (2010): 1–12. http://dx.doi.org/10.3923/ijds.2011.1.12.

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28

Buyanova, Irina, Viktoriya Uraeva, Dar'ya Elistratova, and Vladimir Shrayner. "DEVELOPMENT OF TECHNOLOGY FOR FUNCTIONAL DAIRY PRODUCTS WITH SPICES." Bulletin of KSAU, no. 6 (July 23, 2024): 157–63. http://dx.doi.org/10.36718/1819-4036-2024-6-157-163.

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The use of dairy products with herbs and spices is an innovative solution in the field of food technology, opening up new opportunities for the development of unique healthy food products, attracting the attention of consumers around the world. The purpose of research is to develop a technology for functional dairy drinks with antioxidant properties based on biologically active substances of plant raw materials, aimed at improving the health and longevity of people for the purpose of potential use in the food industry. The inclusion of turmeric and ginger in the composition of dairy drinks det

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29

Bujňáková, Dobroslava, and Vladimír Kmeť. "Functional properties of Lactobacillus strains isolated from dairy products." Folia Microbiologica 57, no. 4 (2012): 263–67. http://dx.doi.org/10.1007/s12223-012-0121-x.

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30

Kaishev, V. G., O. V. Sycheva, I. A. Trubina, E. A. Skorbina, S. A. Oleinik, and B. O. Suyuncheva. "Innovative in the technology of functional preventive dairy products." Milk branch magazine, no. 02 (January 20, 2023): 28–31. http://dx.doi.org/10.33465/2222-5455-2023-2-28-31.

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31

Bazhan, Marjan, Nastaran Keshavarz-Mohammadi, Hedayat Hosseini, and Naser Kalantari. "Consumers’ awareness and perceptions regarding functional dairy products in Iran." British Food Journal 119, no. 2 (2017): 253–66. http://dx.doi.org/10.1108/bfj-06-2016-0270.

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Purpose Functional dairy products market has been growing steadily in Iran. Awareness and perception related to these products has an important role in consumers’ acceptance and subsequently long-term marketplace success of these products. The purpose of this paper is to fill the knowledge gap in this regard, study conducted in Iran. Design/methodology/approach The theory of social marketing served as the framework of the study. Qualitative data were collected via eight semi-structured focus group discussions (FGDs), between May and September 2014. Participants were 65 women (44 housewives and

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Narayana, Narayana Mudiyanselage Nayana Kumari, Sanjeewa Fernando, and Gangani Chandima Samaraweera. "Awareness and Attitude towards Functional Dairy Products among Consumers in Western Province of Sri Lanka." Turkish Journal of Agriculture - Food Science and Technology 8, no. 6 (2020): 1308–14. http://dx.doi.org/10.24925/turjaf.v8i6.1308-1314.3326.

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Functional foods are the foods that provide health benefits beyond the basic nutrition. Dairy products have a prominent position in the functional food market. However, market share for functional dairy products in Sri Lanka is low compared to most of the countries in the world. Awareness of consumers and attitude towards a healthy life is essential for market success of functional dairy products. Therefore, a study was conducted to investigate the status of awareness of and attitudes towards functional dairy products among consumers from Western Province of Sri Lanka. The study was conducted

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Gajda, Robert, Marzena Jeżewska-Zychowicz, and Rafał Kubacki. "Physical Activity, Taste Preferences, Selected Socioeconomic Characteristics: Differentiators of Consumer Behavior Among Older Adults in the Dairy Market in Poland—A Pilot Study." Nutrients 17, no. 7 (2025): 1127. https://doi.org/10.3390/nu17071127.

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Background: Dairy products contain many nutrients that are important for the human body, as they serve to maintain its physiological functions and protect against many diseases. Their consumption by older adults, however, raises certain doubts, including the risks of lactase deficiency, milk protein allergy, etc. Functional dairy products can help maintain or increase the consumption of dairy products among the elderly. This study aimed to evaluate the relationship between older adults’ habitual purchases of dairy products and their taste preferences and frequency of buying functional dairy pr

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Safeer, Ahmad, Nabeel Ahmad Hafiz, Ahmad Ghayyoor, and Saad Akram M. "Improving the viability of probiotics by encapsulation methods for development of functional dairy products." International Journal of Biomolecules and Biomedicine (IJBB) 11, no. 2 (2020): 12–25. https://doi.org/10.5281/zenodo.8324705.

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The popularity of functional foods among scientists and common people has been increasing day by day. Awareness and modernization make the consumer think better regarding food and nutrition. Now a day’s individual knows very well about the relation between food consumption and disease prevalence. Humans have a diversity of microbes in the gut that together form the gut microflora. Probiotics are the health-promoting live microbial cells improve host health through gut and brain connection and fighting against harmful bacteria. <em>Bifidobacterium</em> and <em>Lactobacillus

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35

Maynard, Leigh J., and Venkat N. Veeramani. "Price Sensitivities for U.S. Frozen Dairy Products." Journal of Agricultural and Applied Economics 35, no. 3 (2003): 599–609. http://dx.doi.org/10.1017/s1074070800028315.

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Price elasticities and flexibilities for frozen dessert products were estimated from weekly scanner data, with emphasis on functional form selection, system misspecification testing, and endogeneity testing. Reciprocals of elasticities and elasticity matrix inversion were invalid means of obtaining flexibility estimates, leaving direct estimation as the only viable, albeit resource-intensive, approach.

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Berhe, Tesfemariam, Eyassu Seifu, Richard Ipsen, Mohamed Y. Kurtu, and Egon Bech Hansen. "Processing Challenges and Opportunities of Camel Dairy Products." International Journal of Food Science 2017 (2017): 1–8. http://dx.doi.org/10.1155/2017/9061757.

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A review on the challenges and opportunities of processing camel milk into dairy products is provided with an objective of exploring the challenges of processing and assessing the opportunities for developing functional products from camel milk. The gross composition of camel milk is similar to bovine milk. Nonetheless, the relative composition, distribution, and the molecular structure of the milk components are reported to be different. Consequently, manufacturing of camel dairy products such as cheese, yoghurt, or butter using the same technology as for dairy products from bovine milk can r

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Abbas, Hayam M., Mona A. M. Abd El-Gawad, Jihan M. Kassem, and Mohamed Salama. "Application of fat replacers in dairy products: A review." Foods and Raw Materials 12, no. 2 (2024): 319–33. http://dx.doi.org/10.21603/2308-4057-2024-2-612.

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The consumption of fat raises the risk of coronary heart disease and a number of chronic diseases such as obesity. However, removing fat or reducing its level in the final product may give it undesirable properties since fat plays an important role in the quality of food, mainly its texture and flavor. Therefore, natural or artificial fat replacers are utilized in food formulations instead of natural fat. Fat mimics are based on carbohydrates, proteins, and/or lipids, with energy values of 0–38 kJ/g (0–9 kcal/g).  They mimic physical properties and sensory attributes of fat but have less

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38

Divnych, Andrii, Tetiana Dmytriv, Kenneth Storey, and Volodymyr Lushchak. "Fermented dairy products for healthy ageing." Ageing & Longevity, no. 2. 2025 (February 27, 2025): 111–16. https://doi.org/10.47855/jal9020-2025-2-2.

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Ageing is a key risk factor for numerous diseases, placing a considerable socio-economic strain on the healthcare system. Fermented dairy products (FDPs), produced through the fermentation of milk by specific microorganisms, offer an accessible, cost-effective, and safe dietary approach to mitigating age-related health issues. This review examines the role of FDPs in promoting longevity, emphasizing potential health benefits and existing challenges. While studies indicate multiple positive effects of FDPs, obstacles such as compositional variability, cultural dietary differences, and the need

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Sarıtaş, Sümeyye, Alicia del Carmen Mondragon Portocarrero, Jose M. Miranda, Anna Maria Witkowska, and Sercan Karav. "Functional Yogurt: Types and Health Benefits." Applied Sciences 14, no. 24 (2024): 11798. https://doi.org/10.3390/app142411798.

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In the past decade, the increasing interest in healthy consumption has encouraged the development of functional products in the yogurt sector. Dairy products are extensively used in the production of functional foods because of their excellent and versatile technological properties. Among dairy products, yogurt is one of the dairy foods that has been most widely used to deliver bioactive compounds to consumers. The market features various types of functional yogurt, including probiotic, prebiotic, synbiotic, high protein, lactose free, and novel products known as easy-to-digest yogurt. The add

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Konovalov, S. A., N. B. Gavrilova, K. K. Polyansky, M. P. Shchetinin, and N. L. Chernopolskaya. "Modern Biotechnology to produce Dairy Dessert with Functional Ingredients." Proceedings of the Voronezh State University of Engineering Technologies 86, no. 1 (2024): 70–83. https://doi.org/10.20914/2310-1202-2024-1-70-83.

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Wild plant raw materials are widely distributed, stand out with a high yield and are easily cultivated throughout the Siberian Region of Russia; they are a valuable source of vitamins, minerals, dietary fiber, organic acids, phenolic compounds and other substances that can have a healing effect on the human body. Currently, a wide range of dairy products using local wild plant raw materials is not sufficiently represented on the shelves of most Russian stores, which leads to the conclusion that it is necessary to create innovative biotechnologies of dairy products for a healthy diet. Dairy pro

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Aspri, Maria, Photis Papademas, and Dimitrios Tsaltas. "Review on Non-Dairy Probiotics and Their Use in Non-Dairy Based Products." Fermentation 6, no. 1 (2020): 30. http://dx.doi.org/10.3390/fermentation6010030.

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Consumer demands for foods promoting health while preventing diseases have led to development of functional foods that contain probiotic bacteria. Fermented dairy products are good substrates for probiotic delivery, but the large number of lactose intolerant people, their high fat and cholesterol content and also due to the growing vegetarianism the consumers are seeking for alternatives. Therefore, researches have been widely studied the feasibility of probiotic bacteria in non-dairy products such as fruits, vegetables, and cereals. This review describes the application of probiotic cultures

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Rasika, D. M. D., Janak K. Vidanarachchi, Selma F. Luiz, Denise Rosane Perdomo Azeredo, Adriano G. Cruz, and Chaminda Senaka Ranadheera. "Probiotic Delivery through Non-Dairy Plant-Based Food Matrices." Agriculture 11, no. 7 (2021): 599. http://dx.doi.org/10.3390/agriculture11070599.

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Probiotics are live microorganisms which, when administered in adequate amounts, confer a health benefit on the host. Traditionally, dairy products are the major and most popular probiotic carriers. At present, there is a growing demand for non-dairy probiotic products. Both fermented and non-fermented non-dairy plant-based food products are becoming highly appealing to both dairy and non-dairy consumers worldwide. Non-dairy plant-based food matrices such as fruits, vegetables, plant-based milk, cereals, and legumes have been used successfully in producing probiotic products with the minimum r

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Şanlıbaba, Pınar. "Fermented nondairy functional foods based on probiotics." Italian Journal of Food Science 35, no. 1 (2023): 91–105. http://dx.doi.org/10.15586/ijfs.v35i1.2279.

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Functional foods containing probiotic bacteria are consumed worldwide. According to the Food and Drug Administration (FDA), probiotics are living microorganisms that contribute to the host’s overall health when provided in adequate amounts. Fermented dairy products, especially yogurt and other dairy-based products, are good substrates for probiotic delivery. However, recently, consumers have begun to seek alternatives due to lactose intolerance and high fat and cholesterol contents. Moreover, the growing vegetarianism has increased the demand for nondairy probiotic foods. Thus worldwide, resea

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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.

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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

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Llamas-Arriba, María Goretti, Ángela Peirotén, Ana Isabel Puertas, et al. "Heteropolysaccharide-producing bifidobacteria for the development of functional dairy products." LWT 102 (March 2019): 295–303. http://dx.doi.org/10.1016/j.lwt.2018.12.044.

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Samoggia, Antonella. "Healthy Food: Determinants of Price Knowledge of Functional Dairy Products." Journal of Food Products Marketing 22, no. 8 (2016): 905–29. http://dx.doi.org/10.1080/10454446.2015.1072867.

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Carmen García-Martínez, M., Javier Fontecha, Joaquín Velasco, Francisca Holgado, and Gloria Márquez-Ruiz. "Occurrence of lipid oxidation compounds in commercialised functional dairy products." International Dairy Journal 86 (November 2018): 27–35. http://dx.doi.org/10.1016/j.idairyj.2018.06.020.

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Уткина, О. С., М. И. Васильева, Е. В. Ачкасова, and П. О. Бехтерева. "PRODUCTION TECHNOLOGY FOR THE FUNCTIONAL DAIRY DESSERT." Bulletin of Izhevsk State Agricultural Academy, no. 2(78) (July 5, 2024): 115–22. http://dx.doi.org/10.48012/1817-5457_2024_2_115-122.

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Abstract:

С целью снижения негативного воздействия на организм вредных факторов окружающей среды необходимо вводить в рацион функциональные продукты питания. Определенный интерес представляет создание молочных десертов с функциональными ингредиентами, количество которых в таких продуктах должно быть от 10 до 50 % от суточной потребности. Нами разработаны технологии производства функциональных продуктов на основе молочного десерта «Сливки взбитые» в двух направленностях: седативного действия с использованием экстракта мяты и витаминного премикса, а также антиоксидантного действия с использованием морковн

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Li, Aili, Jie Zheng, Xueting Han, et al. "Advances in Low-Lactose/Lactose-Free Dairy Products and Their Production." Foods 12, no. 13 (2023): 2553. http://dx.doi.org/10.3390/foods12132553.

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With increasing health awareness worldwide, lactose intolerance has become a major concern of consumers, creating new market opportunities for low-lactose/lactose-free dairy foods. In recent years, through innovating processes and technologies, dairy manufacturers have significantly improved the variety, and functional and sensory qualities of low-lactose and lactose-free dairy products. Based on this, this paper first covers the pathology and epidemiology of lactose intolerance and market trends. Then, we focus on current advantages and disadvantages of different lactose hydrolysis technologi

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Mohammad, Mohammad. "Health Awareness Toward Dairy Functional Foods in Hungary." Regional and Business Studies 13, no. 2 (2021): 1–10. http://dx.doi.org/10.33568/rbs.2912.

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Recently, the development of functional food products has played an essential role in healthy behavior. The increase in knowledge of consumers spurs concerns about health and how diet directly impacts health status. Functional foods are a new type of product that provide consumers with improvements in targeted physiological functions and a healthy lifestyle. Twenty-first-century consumers are seeking foods that have beneficial effects on the body beyond the conventional known nutritional role of the food. However, many consumers are still unclear about what functionality a given represents and

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