Show simple item record

dc.contributor.authorGarcía Burgos, María 
dc.contributor.authorMoreno Fernández, Jorge 
dc.contributor.authorMuñoz Alférez, María José 
dc.contributor.authorDíaz Castro, Javier 
dc.contributor.authorLópez Aliaga, María Inmaculada 
dc.date.accessioned2020-09-30T11:57:35Z
dc.date.available2020-09-30T11:57:35Z
dc.date.issued2020-06-16
dc.identifier.citationGarcía-Burgos, M., Moreno-Fernández, J., Alférez, M. J., Díaz-Castro, J., & López-Aliaga, I. (2020). New perspectives in fermented dairy products and their health relevance. Journal of Functional Foods, 72, 104059. [https://doi.org/10.1016/j.jff.2020.104059]es_ES
dc.identifier.urihttp://hdl.handle.net/10481/63625
dc.description.abstractFermented 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 hosts 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.es_ES
dc.description.sponsorshipMinistry of Education, Culture and Sport (Spain)es_ES
dc.description.sponsorshipUniversity of Granadaes_ES
dc.language.isoenges_ES
dc.publisherELSEVIERes_ES
dc.rightsAtribución-NoComercial-SinDerivadas 3.0 España*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/es/*
dc.subjectFermented dairy productes_ES
dc.subjectBioactive componentses_ES
dc.subjectLactic acid bacteria es_ES
dc.subjectTherapeutic effectses_ES
dc.titleNew perspectives in fermented dairy products and their health relevancees_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.rights.accessRightsinfo:eu-repo/semantics/openAccesses_ES
dc.identifier.doi10.1016/j.jff.2020.104059


Files in this item

[PDF]

This item appears in the following Collection(s)

Show simple item record

Atribución-NoComercial-SinDerivadas 3.0 España
Except where otherwise noted, this item's license is described as Atribución-NoComercial-SinDerivadas 3.0 España