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Development of functional dairy foods

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dc.contributor.authorMartins, Natália
dc.contributor.authorOliveira, Beatriz
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2019-07-16T13:34:50Z
dc.date.available2019-07-16T13:34:50Z
dc.date.issued2018
dc.description.abstractThere 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.pt_PT
dc.description.sponsorshipThe authors are grateful to Foundation for Science and Technology (FCT, Portugal) for financial support to CIMO (UID/AGR/00690/2013) and REQUIMTE (UID/QUI/50006/2013 - POCI/01/0145/ FEDER/007265) research centres.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationMartins, Natália; Oliveira, M.B.P.P.; Ferreira, Isabel C.F.R. (2018). Development of functional dairy foods. In Bioactive Molecules in Food. [S.l.]: Springer, p. 1-16. ISBN 978-3-319-54528-8pt_PT
dc.identifier.doi10.1007/978-3-319-54528-8_35-1pt_PT
dc.identifier.isbn978-3-319-54528-8
dc.identifier.urihttp://hdl.handle.net/10198/19438
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherSpringer Verlagpt_PT
dc.relationAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
dc.relationMountain Research Centre - UID/AGR/00690/2013
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectFunctional foodspt_PT
dc.subjectDairy products functionalizationpt_PT
dc.subjectFood ingredientspt_PT
dc.subjectExtraction/encapsulation technologiespt_PT
dc.subjectConsumers’ acceptancept_PT
dc.titleDevelopment of functional dairy foodspt_PT
dc.typebook part
dspace.entity.typePublication
oaire.awardNumberUID/QUI/50006/2013
oaire.awardNumberUID/AGR/00690/2013
oaire.awardTitleAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
oaire.awardTitleMountain Research Centre - UID/AGR/00690/2013
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FQUI%2F50006%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UID%2FAGR%2F00690%2F2013/PT
oaire.citation.endPage19pt_PT
oaire.citation.startPage1pt_PT
oaire.citation.titleBioactive Molecules in Foodpt_PT
oaire.fundingStream5876
oaire.fundingStream6817 - DCRRNI ID
person.familyNameFerreira
person.givenNameIsabel C.F.R.
person.identifier144781
person.identifier.ciencia-id9418-CF95-9919
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridE-8500-2013
person.identifier.scopus-author-id36868826600
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typebookPartpt_PT
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relation.isAuthorOfPublication.latestForDiscoverybd0d1537-2e03-41fb-b27a-140af9c35db8
relation.isProjectOfPublication40f15c30-b6e8-4474-ae1d-d7256c7af84e
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