Development of Functional Dairy Foods

Martins, Natália; Oliveira, M.B.P.P.; Ferreira, Isabel C.F.R.

doi:10.1007/978-3-319-54528-8_35-1

Cited by 9 publications

(6 citation statements)

References 41 publications

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“…It was pointed out that using honey with goat yoghurt affects such many features as colour, syneresis, viscosity, organoleptic acceptance and even purchasing intention in a positive way (Machado, 2017), while Martins et al, (2018) expressed that using honey with yoghurt formed a more functional food.…”

Section: Use Of Honey As a Functional Food In Kitchensmentioning

confidence: 99%

Honey as a Functional Food; Its Culinary Status

Güleç

Sarper

2022

Turkish JAF Sci.Tech.

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Using functional foods which are recently a rising value in the food science arouses curiosity in terms of health among people. Honey, as a natural functional food, might play an important role in the increase of this value with a large but conscious use of it in kitchens. Having a prebiotic property with its oligosaccharide components, honey has a characteristic of supporting the increase of probiotic Bifidobacterium and lactobacilli bacteria. In the current study, the culinary status of honey was investigated depending on the views of professional chef trainers. For honey that shows different compositions, chefs point out that, because of the changes of nectars in the flora collected by bees, the qualitative honey bought from local producers could be a more functional food by using it with sauces, milk products like yoghurt and cheese, with such spices as ginger, turmeric, black pepper, and cinnamon at room temperature without an application of heat treatment.

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Section: Use Of Honey As a Functional Food In Kitchensmentioning

confidence: 99%

Honey as a Functional Food; Its Culinary Status

Güleç

Sarper

2022

Turkish JAF Sci.Tech.

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“…Dairy products are one of the most tested food categories for the incorporation of food ingredients for functional food development, with the most common added ingredients being probiotics and prebiotic carbohydrates. , Nevertheless, there are some recent examples of algae incorporation in dairy, mainly for antioxidants and nutrient enrichment purposes, which include a sensory analysis.…”

Section: Algal Aromas In Food Productsmentioning

confidence: 99%

Algae as a Source of Natural Flavors in Innovative Foods

Francezon

Tremblay

Mouget

et al. 2021

J. Agric. Food Chem.

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As a result of their nutritive values, algae have been used as a food resource for centuries, and there is a growing interest to use them as enrichment ingredients in food products. However, food product acceptance by consumers is strongly linked to their organoleptic properties, especially the aroma, taste, and a combination of the two, flavor. With regard to edible algae, “fresh seashore”, “seafood-like”, “cucumber green”, and “earthy” are descriptors commonly used to define their aromas. Several families of molecules participate in the diversity and peculiarities of algal aromas: pungent sulfur compounds and marine halogenated components but also herbaceous fatty acid derivatives and fruity–floral terpenoids. In both macroalgae (seaweeds) and microalgae, these compounds are studied from a chemistry point of view (identification and quantification) and a sensorial point of view, involving sensorial evaluation by panelists. As a whole food, a food ingredient, or a feed, algae are valued for their nutritional composition and their health benefits. However, because the acceptance of food by consumers is so strongly linked to its sensorial features, studies have been performed to explore the aromas of algae, their impact on food, their evolution through processing, and their ability to produce selected aromas using biotechnology. This review aims at highlighting algal aromas from seaweed and microalgae as well as their use, their handling, and their processing in the food industry.

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“…Cheese's microflora composition varies with type, processing, and ripening conditions [ 3 , 5 ]. Despite low functional and bioactive components, there is potential for producing high-value functional foods from cheese [ 6 , 7 ].…”

Section: Introductionmentioning

confidence: 99%

The effects of soaking in salted blackcurrant wine on the properties of cheese

Gyenge,

Erdő,

Albert

et al. 2024

Heliyon

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Development of Functional Dairy Foods

Cited by 9 publications

References 41 publications

Honey as a Functional Food; Its Culinary Status

Honey as a Functional Food; Its Culinary Status

Algae as a Source of Natural Flavors in Innovative Foods

The effects of soaking in salted blackcurrant wine on the properties of cheese

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