共查询到20条相似文献，搜索用时 15 毫秒
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Nagpal R Behare PV Kumar M Mohania D Yadav M Jain S Menon S Parkash O Marotta F Minelli E Henry CJ Yadav H 《Critical reviews in food science and nutrition》2012,52(4):321-333
The cow and its milk have been held sacred in the world since the dawn of human civilization. Indian ancient Vedic texts describe the virtues of milk and dairy products, as is authenticated by modern scientific principles and proofs. Therefore, milk has been considered as one of the most natural and highly nutritive part of a daily balanced diet. Currently, the integration of advanced scientific knowledge with traditional information is gaining incredible momentum toward developing the concept of potential therapeutic foods. Furthermore, new advances toward understanding the therapeutic roles of milk and milk products have also given a new impetus for unraveling the age old secrets of milk. At present, the best-known examples of therapeutic foods are fermented milk products containing health promoting probiotic bacteria. In the present article, we have tried to review the various aspects of the therapeutic nature of milk and fermented dairy products in a highly up-dated manner, and offer an in-depth insight into the development of targeted therapeutic future foods as per the requirements of consumers. 相似文献
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《Journal of dairy science》2022,105(6):4722-4733
The consumption of fermented dairy products has been linked with lowering the risk of type 2 diabetes mellitus (T2DM), but studies have yet to demonstrate a definite association. We evaluated evidence from a cross-sectional analysis of longitudinal studies and human and animal experimental trials to further understand the current knowledge linking short- and long-term consumption of fermented dairy products to T2DM. Most cohort studies revealed a protective effect of fermented dairy products on T2DM development, with yogurt noted as the most consistent food item protecting against the disease. Human experimental trials and animal studies revealed improvements in biomarkers of glycemic control with short-term monitored intake of fermented dairy products from various sources. Therefore, fermented dairy products may offer protection against the development and may have therapeutic benefits for individuals with T2DM. This could influence on dietary recommendations and the development of functional foods aiming to minimize the risk of T2DM. 相似文献
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糖基化产物与心血管疾病、糖尿病等多种慢性病的发生有关,因此对食品中糖基化产物含量的评价尤为重要。研究了不同酶解条件对结合态糖基化产物的释放,并且建立了以色度、吸光度、荧光强度等为考察指标综合评价不同反应途径的糖基化产物含量的体系。结果表明:分别采用E320μg/mL和640μg/mL酶解焙烤类谷类食物,40℃酶解36 h,结合态糖基化产物释放较为充分。谷物早餐中美拉德反应产物含量低于饼干和面包;荧光性晚期糖基化终产物含量大小依次为:饼干(1 890 AU/mg)面包(1 886 AU/mg)谷物早餐(1 678 AU/mg)。另外,早餐谷物中初期(A_(208))、中期糖基化产物(A_(360))显著高于饼干和面包(P0.05),而早餐谷物中期和末期糖基化反应产物(戊糖素、5-HMF和HMF)含量显著低于面包和饼干(P0.05)。 相似文献
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ABSTRACT The growth of Bifidobacterium animalis was tested, under batch and continuous culture conditions, for dependence upon specific nitrogen compounds. The addition of nitrogen bases (adenine, xantine, and guanine) to the medium containing acid-hydrolyzed casein significantly affected the growth of B. animalis , whereas no significant growth was reported when those bases were added to the medium containing only free amino acids; B. animalis was characterized by a μmax of 0.16/h when growth took place in PROLAB medium containing lactose and nitrogenous bases. Our study is potentially important toward design of improved infant milk formulations for healthy newborns. 相似文献
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谷物食品是人类能量摄入的主要来源之一,随着人们生活水平的提高,谷物食品的营养价值和食用品质受到了广泛关注。发酵是改善食品性质、功能及营养缺陷的重要方法,也是谷物加工的重要手段。乳酸菌能够利用碳水化合物进行生长代谢,在食品工业中被广泛应用于各种发酵制品,其发酵产生的代谢产物有许多重要的生理功能,包括调节肠道菌群平衡、提高免疫力、抗菌和抗肿瘤等。因此,乳酸菌发酵在谷物食品中的研究与应用,对提升食品品质具有重要意义。本文综述了乳酸菌发酵对谷物营养成分、生物功能和结构、理化性质的影响,总结了乳酸菌发酵谷物产品的优势以及乳酸菌发酵在多种谷物产品中的应用,分析了乳酸菌发酵谷物食品目前研究的不足及可能的发展方向, 拟为乳酸菌发酵在谷物中的研究与开发提供参考。 相似文献
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Jose M. Fernández-Ginés Juana Fernández-López Estrella Sayas-Barberá Jose. A. Pérez-Alvarez 《Journal of food science》2005,70(2):R37-R43
ABSTRACT: Numerous studies have sought to demonstrate the possibility of changing the image of meat and meat products from the traditionally accepted image to one of healthy living thanks to the addition (vegetables, extracts, fibers, and so forth), elimination (fats), and reduction (additives) of different ingredients. This article presents a revision of studies published in recent years on the topic and looks at possible future trends in the sector, analyzing the changes that have occurred in the traditional meat industry as global forces in the agro food industry direct it more and more to the design and production of functional foods. 相似文献
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Liang Yang Wenlai Fan Yan Xu 《Comprehensive Reviews in Food Science and Food Safety》2020,19(5):2506-2529
Traditional fermented foods and beverages (TFFB) are important dietary components. Multi‐omics techniques have been applied to all aspects of TFFB research to clarify the composition and nutritional value of TFFB, and to reveal the microbial community, microbial interactions, fermentative kinetics, and metabolic profiles during the fermentation process of TFFB. Because of the advantages of metaproteomics in providing functional information, this technology has increasingly been used in research to assess the functional diversity of microbial communities. Metaproteomics is gradually gaining attention in the field of TFFB research because it can reveal the nature of microorganism function at the protein level. This paper reviews the common methods of metaproteomics applied in TFFB research; systematically summarizes the results of metaproteomics research on TFFB, such as sauces, wines, fermented tea, cheese, and fermented fish; and compares the differences in conclusions reached through metaproteomics versus other omics methods. Metaproteomics has great advantages in revealing the microbial functions in TFFB and the interaction between the materials and microbial community. In the future, metaproteomics should be further applied to the study of functional protein markers and protein interaction in TFFB; multi‐omics technology requires further integration to reveal the molecular nature of TFFB fermentation. 相似文献
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Sangita Bansal Manisha Mangal Satish K. Sharma Ram K. Gupta 《Critical reviews in food science and nutrition》2016,56(11):1856-1867
Dairy-based fermented products and yoghurts have been utilized as potential probiotic products since ancient times. However, recent upsurge in interest of consumers towards dairy alternatives has opened up new vistas for non-dairy probiotic research and development. Various matrices and substrates such as cereals, fruit juices, or mixture thereof are being utilized for delivering these beneficial microorganisms. Each matrix offers some advantages over the other. Vast knowledge available on a number of conventional fermented foods can also be utilized for future research in this area. The present review provides an insight on the recent research/developments in the field of non-dairy probiotic foods with particular reference to the foods consumed conventionally, in addition to their commercial availability and a way forward. 相似文献
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M Luisa García Ester Cáceres M. Dolores Selgas 《Journal of the science of food and agriculture》2007,87(4):624-631
The effect of several fruit dietary fibres on the sensory properties of conventional and reduced‐fat cooked‐meat sausages is studied. Fruit fibres were assayed at 15 and 30 g kg?1 concentrations. The energy value reduction of the final products was close to 30%. Instrumental measurements of colour and texture were performed. Sensory properties were estimated by hedonic tests. A correlation principal component analysis was performed. The results of textural analysis showed that the differences between batches were mainly related to the fat content. However, sensory analysis indicated that the most appreciated batches were those manufactured with orange fibre, although their colour was more yellow than the remainder. As a consequence, it is possible to manufacture conventional and hypocaloric cooked sausages containing fruit fibres mainly at a concentration of 15 g kg?1 of fibre and obtain a sensorial acceptable product. Copyright © 2006 Society of Chemical Industry 相似文献
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功能性乳制品是日益苛求食品安全的人们对营养品的自然追求,其需求量必将随着人们生活水平的提高而逐渐增加。西方发达国家早已青睐功能性乳制品的开发,并着手加以研究并得以快速的发展,但中国无疑尚处在开发的初始期。文章对什么是"功能性乳制品"进行界定,对其概念做出科学的诠释,探讨开发功能性乳制品的基本途径,研究功能性乳制品的生产现状和它生产的主要产品及开发中所存在的一些问题,对功能性乳制品发展的前景做出展望。 相似文献
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Jyoti Prakash Tamang Paul D. Cotter Akihito Endo Nam Soo Han Remco Kort Shao Quan Liu Baltasar Mayo Nieke Westerik Robert Hutkins 《Comprehensive Reviews in Food Science and Food Safety》2020,19(1):184-217
Fermented foods and alcoholic beverages have long been an important part of the human diet in nearly every culture on every continent. These foods are often well‐preserved and serve as stable and significant sources of proteins, vitamins, minerals, and other nutrients. Despite these common features, however, many differences exist with respect to substrates and products and the types of microbes involved in the manufacture of fermented foods and beverages produced globally. In this review, we describe these differences and consider the influence of geography and industrialization on fermented foods manufacture. Whereas fermented foods produced in Europe, North America, Australia, and New Zealand usually depend on defined starter cultures, those made in Asia and Africa often rely on spontaneous fermentation. Likewise, in developing countries, fermented foods are not often commercially produced on an industrial scale. Although many fermented products rely on autochthonous microbes present in the raw material, for other products, the introduction of starter culture technology has led to greater consistency, safety, and quality. The diversity and function of microbes present in a wide range of fermented foods can now be examined in detail using molecular and other omic approaches. The nutritional value of fermented foods is now well‐appreciated, especially in resource‐poor regions where yoghurt and other fermented foods can improve public health and provide opportunities for economic development. Manufacturers of fermented foods, whether small or large, should follow Good Manufacturing Practices and have sustainable development goals. Ultimately, preferences for fermented foods and beverages depend on dietary habits of consumers, as well as regional agricultural conditions and availability of resources. 相似文献
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Liang Zhang Chi‐Tang Ho Jie Zhou Jnio Sousa Santos Lorene Armstrong Daniel Granato 《Comprehensive Reviews in Food Science and Food Safety》2019,18(5):1474-1495
Tea is a typical processed beverage from the fresh leaves of Camellia sinensis [Camellia sinensis (L.) O. Kuntze] or Camellia assamica [Camellia sinensis var. assamica (Mast.) Kitamura] through different manufacturing techniques. The secondary metabolites of fresh tea leaves are mainly flavan‐3‐ols, phenolic acids, purine alkaloids, condensed tannins, hydrolysable tannins, saponins, flavonols, and their glycoside forms. During the processing, tea leaves go through several steps, such as withering, rolling, fermentation, postfermentation, and roasting (drying) to produce different types of tea. After processing, theaflavins, thearubigins, and flavan‐3‐ols derivatives emerge as the newly formed compounds with a corresponding decrease in concentrations of catechins. Each type of tea has its own critical process and presents unique chemical composition and flavor. The components among different teas also cause significant changes in their biological activities both in vitro and in vivo. In the present review, the progress of tea chemistry and the effects of individual unit operation on components were comprehensively described. The health benefits of tea were also reviewed based on the human epidemiological and clinical studies. Although there have been multiple studies about the tea chemistry and biological activities, most of existing results are related to tea polyphenols, especially (‐)‐epigallocatechin gallate. Other compounds, including the novel compounds, as well as isomers of amino acids and catechins, have not been explored in depth. 相似文献
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During the last decade, consumers' approach to healthy foods has changed dramatically, and today enhancing the health span of consumers through consumption of healthy food is more important than simply enhancing their life span. Rising medical costs are the prime factor forcing people to find cheaper and effective means of protecting their health. This fact has led to an increase in consumers' interest in functional foods. Dairy products occupy a significant space in the functional foods market and dairy-based functional beverages are a growing segment of this sector. This article reviews recent scientific, technological and commercial developments in the functional dairy-based beverage sector. 相似文献
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Adriana Carneiro Tavares Estevam Flávia Carolina Alonso Buriti Tiago Almeida de Oliveira Elainy Virginia dos Santos Pereira Eliane Rolim Florentino Ana Lúcia Figueiredo Porto 《Journal of food science》2016,81(4):C874-C880
The effects of the Gracilaria domingensis seaweed aqueous extract in comparison with gelatin on the physicochemical, microbial, and textural characteristics of fermented milks processed with the mixed culture SAB 440 A, composed of Streptococcus thermophilus, Lactobacillus acidophilus, and Bifidobacterium animalis ssp. lactis, were investigated. The addition of G. domingensis aqueous extract did not affect pH, titratable acidity, and microbial viability of fermented milks when compared with the control (with no texture modifier) and the products with added gelatin. Fermented milk with added the seaweed aqueous extract showed firmness, consistency, cohesiveness, and viscosity index at least 10% higher than those observed for the control product (P < 0.05). At 4 h of fermentation, the fermented milks with only G. domingensis extract showed a texture comparable to that observed for products containing only gelatin. At 5 h of fermentation, firmness and consistency increased significantly (P < 0.05) in products with only seaweed extract added, a behavior not observed in products with the full amount of gelatin, probably due to the differences between the interactions of these ingredients with casein during the development of the gel network throughout the acidification of milk. The G. domingensis aqueous extract appears as a promising gelatin alternative to be used as texture modifier in fermented milks and related dairy products. 相似文献
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Bruna A. Kamimura Marciane Magnani Winnie A. Luciano Fernanda B. Campagnollo Tatiana C. Pimentel Vernica O. Alvarenga Beatriz O. Pelegrino Adriano G. Cruz Anderson S. Sant'Ana 《Comprehensive Reviews in Food Science and Food Safety》2019,18(5):1636-1657
A large variety of cheeses exist in Brazil, reflecting historical and cultural aspects. Brazilian artisanal cheeses present differences in the processing, ripening time (when applied), type of milk used, texture, size, shape, color, moisture content, flavor, the use or not of starter cultures, among others. This review describes the main artisanal cheeses produced in Brazil, focusing on general and particular characteristics associated with their making process and geographical identity. Overall, the high variability of the physicochemical data and deficiency of information on sensorial properties of Brazilian artisanal cheeses were noticed. On the other hand, culture‐dependent methods were mostly used to expand the knowledge into the microbiology of these cheeses, whereas their microbial diversity has been recently discovered through the use of 16S rRNA gene sequencing‐based methods. The certification of a geographical indication for Brazilian artisanal cheeses may encompass an essential milestone for adding value to these products. Regardless of their significance in the diet, culture, and economy of producing regions, taken together, the reviewed literature discloses the need of insightful studies to generate scientific data to support the expansion of the market, while ensuring the protection of historic aspects related to the production of Brazilian artisanal cheeses. 相似文献