The DOI matches its Crossref record; 60 of the 60 references it cites were found in a registry or an index.
New perspectives in fermented dairy products and their health relevance
Open accessAbstract
Fermented dairy products are obtained from fermentation of milk, through the action of suitable and harmless microorganisms. In addition to lactic acid bacteria, fermented dairy products have bioactive compounds as well as bacteria derived metabolites produced during fermentation. Fermented dairy products, due to their special characteristics, are an excellent matrix for the incorporation of ingredients and/or nutrients that give the final product properties beyond purely nutritional, making them true functional foods, interesting in a healthy diet. This review is focused on existing scientific evidence regarding the consumption of fermented dairy products and their health benefits, principally hypocholesterolemic, antioxidant, bone, hypotensive effects and immunological benefits, such as effects on the host́s intestine and microbiome, anti-carcinogenic, immunomodulation and anti-allergenic effects. This review has extensively assessed the fermented dairy products which could be used as possible nutraceutical agents in food and health industries.
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Citations
Cites
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Cited by
Microbial Fermentation and Its Role in Quality Improvement of Fermented Foods
Sharma, R., Garg, P., Kumar, P., Bhatia, S. K., & Kulshrestha, S. (2020) · Fermentation · doi:10.3390/fermentation6040106 · Cited by 824
The Link between the Consumer and the Innovations in Food Product Development
Guiné, R. P. F., Florença, S. G., Barroca, M. J., & Anjos, O. (2020) · Foods · doi:10.3390/foods9091317 · Cited by 281
Eating Fermented: Health Benefits of LAB-Fermented Foods
Castellone, V., Bancalari, E., Rubert, J., Gatti, M., Neviani, E., & Bottari, B. (2021) · Foods · doi:10.3390/foods10112639 · Cited by 178
Consumer acceptance of microalgae as a novel food‐where are we now? And how to get further
Olsen, M. L., Olsen, K., & Jensen, P. E. (2024) · Physiologia Plantarum · doi:10.1111/ppl.14337 · Cited by 62
Coleman, J. L., Hatch-McChesney, A., Small, S. D., Allen, J. T., Sullo, E., Agans, R. T., Fagnant, H. S., Bukhari, A. S., & Karl, J. P. (2022) · Advances in Nutrition · doi:10.1093/advances/nmac086 · Cited by 19
Metadata
- Authors
- García-Burgos, M., Moreno-Fernández, J., Alférez, M. J. M., Díaz-Castro, J., & López-Aliaga, I.
- Venue
- Journal of Functional Foods
- Publisher
- Elsevier BV
- Published
- 2020-09
- Volume
- 72
- Pages
- 104059
- ISSN
- 1756-4646 (ISSN-L)
- OpenAlex
- W3036283563
- Cited by
- 317
- References
- 60
- FWCI
- 22.32
- Type
- journal article
- Language
- en
- Open access
- gold
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- García-Burgos, M., Moreno-Fernández, J., Alférez, M. J. M., Díaz-Castro, J., & López-Aliaga, I. (2020). New perspectives in fermented dairy products and their health relevance. Journal of Functional Foods. https://doi.org/10.1016/j.jff.2020.104059
Data sources
Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
