Publicação
Development of functional dairy foods
| Resumo: | There has been a growing interest on functional foods, markedly recognized as being able to provide additional benefits on health promotion, wellbeing maintenance, and disease prevention. Based on this scenario, food industries have been increasingly focused in developing added-value foodstuffs, being dairy foods one of the most currently used food products for functional purposes. Different extraction and encapsulation technologies have been used to obtain target food bioactive ingredients and to ensure an effective functionalization of dairy products, respectively. Probiotics, prebiotics, mushrooms, and plant food bioactive extracts comprise the most commonly used food ingredients to produce functional dairy foods, mostly fermented milk, yogurt, and cheese. In fact, dynamic and promissory biological effects have been documented for these functional dairy foods, among them antioxidant, cardioprotective, antihypertensive, immunomodulatory, antimicrobial, antidiabetic, anti-inflammatory, neuromodulatory, and even bone protection. However, besides the impact of health benefits on consumers’ acceptance and subsequent consumption of functional dairy foods, other factors, such as consumers’ familiarity with new products and functional ingredients used on their formulation, consumers’ knowledge and awareness about the credibility of shared health effects, and finally the organoleptic and sensory evaluation of the developed functional dairy foods, have also a determinant role. Anyway, consumers are considered self-contributors for this promising food innovation. Thus, the concept of functional dairy foods may represent an upcoming multiniche market and sustainable trend to be exploited. |
|---|---|
| Autores principais: | Martins, Natália |
| Outros Autores: | Oliveira, Beatriz; Ferreira, Isabel C.F.R. |
| Assunto: | Functional foods Dairy products functionalization Food ingredients Extraction/encapsulation technologies Consumers’ acceptance |
| Ano: | 2018 |
| País: | Portugal |
| Tipo de documento: | capítulo de livro |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Instituto Politécnico de Bragança |
| Idioma: | inglês |
| Origem: | Biblioteca Digital do IPB |
| _version_ | 1867172706649112576 |
|---|---|
| author | Martins, Natália |
| author2 | Oliveira, Beatriz Ferreira, Isabel C.F.R. |
| author2_role | author author |
| author_facet | Martins, Natália Oliveira, Beatriz Ferreira, Isabel C.F.R. |
| author_role | author |
| contributor_name_str_mv | Biblioteca Digital do IPB |
| country_str | PT |
| creators_json_txt | [{\"Person.name\":\"Martins, Natália\"},{\"Person.name\":\"Oliveira, Beatriz\"},{\"Person.name\":\"Ferreira, Isabel C.F.R.\",\"Person.identifier.orcid\":\"0000-0003-4910-4882\"}] |
| datacite.contributors.contributor.contributorName.fl_str_mv | Biblioteca Digital do IPB |
| datacite.creators.creator.creatorName.fl_str_mv | Martins, Natália Oliveira, Beatriz Ferreira, Isabel C.F.R. |
| datacite.date.Accepted.fl_str_mv | 2018-01-01T00:00:00Z |
| datacite.date.available.fl_str_mv | 2019-07-16T13:34:50Z |
| datacite.date.embargoed.fl_str_mv | 2019-07-16T13:34:50Z |
| datacite.rights.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| datacite.subjects.subject.fl_str_mv | Functional foods Dairy products functionalization Food ingredients Extraction/encapsulation technologies Consumers’ acceptance |
| datacite.titles.title.fl_str_mv | Development of functional dairy foods |
| dc.contributor.none.fl_str_mv | Biblioteca Digital do IPB |
| dc.creator.none.fl_str_mv | Martins, Natália Oliveira, Beatriz Ferreira, Isabel C.F.R. |
| dc.date.Accepted.fl_str_mv | 2018-01-01T00:00:00Z |
| dc.date.available.fl_str_mv | 2019-07-16T13:34:50Z |
| dc.date.embargoed.fl_str_mv | 2019-07-16T13:34:50Z |
| dc.format.none.fl_str_mv | application/pdf |
| dc.identifier.none.fl_str_mv | http://hdl.handle.net/10198/19438 |
| dc.language.none.fl_str_mv | eng |
| dc.publisher.none.fl_str_mv | Springer Verlag |
| dc.rights.cclincense.fl_str_mv | http://creativecommons.org/licenses/by/4.0/ |
| dc.rights.none.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| dc.subject.none.fl_str_mv | Functional foods Dairy products functionalization Food ingredients Extraction/encapsulation technologies Consumers’ acceptance |
| dc.title.fl_str_mv | Development of functional dairy foods |
| dc.type.none.fl_str_mv | http://purl.org/coar/resource_type/c_3248 |
| description | There has been a growing interest on functional foods, markedly recognized as being able to provide additional benefits on health promotion, wellbeing maintenance, and disease prevention. Based on this scenario, food industries have been increasingly focused in developing added-value foodstuffs, being dairy foods one of the most currently used food products for functional purposes. Different extraction and encapsulation technologies have been used to obtain target food bioactive ingredients and to ensure an effective functionalization of dairy products, respectively. Probiotics, prebiotics, mushrooms, and plant food bioactive extracts comprise the most commonly used food ingredients to produce functional dairy foods, mostly fermented milk, yogurt, and cheese. In fact, dynamic and promissory biological effects have been documented for these functional dairy foods, among them antioxidant, cardioprotective, antihypertensive, immunomodulatory, antimicrobial, antidiabetic, anti-inflammatory, neuromodulatory, and even bone protection. However, besides the impact of health benefits on consumers’ acceptance and subsequent consumption of functional dairy foods, other factors, such as consumers’ familiarity with new products and functional ingredients used on their formulation, consumers’ knowledge and awareness about the credibility of shared health effects, and finally the organoleptic and sensory evaluation of the developed functional dairy foods, have also a determinant role. Anyway, consumers are considered self-contributors for this promising food innovation. Thus, the concept of functional dairy foods may represent an upcoming multiniche market and sustainable trend to be exploited. |
| dirty | 0 |
| eu_rights_str_mv | openAccess |
| format | bookPart |
| fulltext.url.fl_str_mv | https://bibliotecadigital.ipb.pt/bitstreams/d1211ad6-240e-4a51-b830-913fd0c92e0a/download |
| funding.funder.alternateName_str_mv | FCT FCT |
| funding.funder.identifier_str_mv | http://doi.org/10.13039/501100001871 http://doi.org/10.13039/501100001871 |
| funding.funder.name_str_mv | Fundação para a Ciência e a Tecnologia Fundação para a Ciência e a Tecnologia |
| funding.identifier_str_mv | UID/QUI/50006/2013 UID/AGR/00690/2013 |
| funding.name_str_mv | 5876 6817 - DCRRNI ID |
| funding_str_mv | UID/QUI/50006/2013 info:eu-repo/grantAgreement/FCT/5876/UID%2FQUI%2F50006%2F2013/PT UID/AGR/00690/2013 info:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UID%2FAGR%2F00690%2F2013/PT |
| id | ipb_a48019cae6ccc0029e3bbbf8f7ca4aa1 |
| identifier.url.fl_str_mv | http://hdl.handle.net/10198/19438 |
| instacron_str | ipb |
| institution | Instituto Politécnico de Bragança |
| instname_str | Instituto Politécnico de Bragança |
| language | eng |
| network_acronym_str | ipb |
| network_name_str | Biblioteca Digital do IPB |
| oai_identifier_str | oai:bibliotecadigital.ipb.pt:10198/19438 |
| organization_str_mv | urn:organizationAcronym:ipb |
| person_str_mv | Martins, Natália Oliveira, Beatriz Ferreira, Isabel C.F.R. Ferreira, Isabel C.F.R. https://www.ciencia-id.pt/9418-CF95-9919 9418-CF95-9919 http://orcid.org/0000-0003-4910-4882 0000-0003-4910-4882 |
| publishDate | 2018 |
| publisher.none.fl_str_mv | Springer Verlag |
| reponame_str | Biblioteca Digital do IPB |
| repository_id_str | urn:repositoryAcronym:ipb |
| service_str_mv | urn:repositoryAcronym:ipb |
| spelling | engSpringer Verlagpt_PTThere has been a growing interest on functional foods, markedly recognized as being able to provide additional benefits on health promotion, wellbeing maintenance, and disease prevention. Based on this scenario, food industries have been increasingly focused in developing added-value foodstuffs, being dairy foods one of the most currently used food products for functional purposes. Different extraction and encapsulation technologies have been used to obtain target food bioactive ingredients and to ensure an effective functionalization of dairy products, respectively. Probiotics, prebiotics, mushrooms, and plant food bioactive extracts comprise the most commonly used food ingredients to produce functional dairy foods, mostly fermented milk, yogurt, and cheese. In fact, dynamic and promissory biological effects have been documented for these functional dairy foods, among them antioxidant, cardioprotective, antihypertensive, immunomodulatory, antimicrobial, antidiabetic, anti-inflammatory, neuromodulatory, and even bone protection. However, besides the impact of health benefits on consumers’ acceptance and subsequent consumption of functional dairy foods, other factors, such as consumers’ familiarity with new products and functional ingredients used on their formulation, consumers’ knowledge and awareness about the credibility of shared health effects, and finally the organoleptic and sensory evaluation of the developed functional dairy foods, have also a determinant role. Anyway, consumers are considered self-contributors for this promising food innovation. Thus, the concept of functional dairy foods may represent an upcoming multiniche market and sustainable trend to be exploited.application/pdfpt_PTDevelopment of functional dairy foodsMartins, NatáliaOliveira, BeatrizPersonalFerreira, Isabel C.F.R.DSpacehttp://dspace.org/items/bd0d1537-2e03-41fb-b27a-140af9c35db8DSpacehttp://dspace.org/items/bd0d1537-2e03-41fb-b27a-140af9c35db8FerreiraIsabel C.F.R.Ciência IDhttps://www.ciencia-id.pt9418-CF95-9919ORCIDhttp://orcid.org0000-0003-4910-4882Researcher IDhttps://www.researcherid.comE-8500-2013Scopus Author IDhttps://www.scopus.com36868826600HostingInstitutionOrganizationalBiblioteca Digital do IPBe-mailmailto:dspace@ipb.ptdspace@ipb.ptISBNIsPartOf978-3-319-54528-8DOIIsPartOf10.1007/978-3-319-54528-8_35-12019-07-16T13:34:50Z20182018-01-01T00:00:00ZHandlehttp://hdl.handle.net/10198/19438http://purl.org/coar/access_right/c_abf2open accessFunctional foodsDairy products functionalizationFood ingredientsExtraction/encapsulation technologiesConsumers’ acceptance268155 bytesFundação para a Ciência e a TecnologiaAssociated Laboratory for Green Chemistry - Clean Technologies and Processesinfo:eu-repo/grantAgreement/FCT/5876/UID%2FQUI%2F50006%2F2013/PTUID/QUI/50006/20135876Crossref Funder IDhttp://doi.org/10.13039/501100001871Fundação para a Ciência e a TecnologiaMountain Research Centreinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UID%2FAGR%2F00690%2F2013/PTUID/AGR/00690/20136817 - DCRRNI IDCrossref Funder IDhttp://doi.org/10.13039/501100001871literaturehttp://purl.org/coar/resource_type/c_3248book part2018http://creativecommons.org/licenses/by/4.0/http://purl.org/coar/access_right/c_abf2application/pdffulltexthttps://bibliotecadigital.ipb.pt/bitstreams/d1211ad6-240e-4a51-b830-913fd0c92e0a/downloadBioactive Molecules in Food119 |
| spellingShingle | Development of functional dairy foods Martins, Natália Functional foods Dairy products functionalization Food ingredients Extraction/encapsulation technologies Consumers’ acceptance |
| status | SINGLETON |
| subject.fl_str_mv | Functional foods Dairy products functionalization Food ingredients Extraction/encapsulation technologies Consumers’ acceptance |
| title | Development of functional dairy foods |
| title_full | Development of functional dairy foods |
| title_fullStr | Development of functional dairy foods |
| title_full_unstemmed | Development of functional dairy foods |
| title_short | Development of functional dairy foods |
| title_sort | Development of functional dairy foods |
| topic | Functional foods Dairy products functionalization Food ingredients Extraction/encapsulation technologies Consumers’ acceptance |
| topic_facet | Functional foods Dairy products functionalization Food ingredients Extraction/encapsulation technologies Consumers’ acceptance |
| url | http://hdl.handle.net/10198/19438 |
| visible | 1 |
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