Some functional ingredients in milk and milk products intended for health improvement
2006
Obradovic, D.B.(Poljoprivredni fakultet, Beograd - Zemun (Serbia). Institut za prehrambenu tehnologiju i biohemiju) | Ristic, G.N.(Medicinski fakultet, Beograd (Serbia). Institut za higijenu i medicinsku ekologiju) | Miletic, I.M.(Farmaceutski fakultet, Beograd (Serbia). Institut za bromatologiju) | Stankovic, I.M.(Farmaceutski fakultet, Beograd (Serbia). Institut za bromatologiju) | Djordjevic, B.I.(Farmaceutski fakultet, Beograd (Serbia). Institut za bromatologiju)
Functional foods have been developed in almost all food categories and dairy industry is the leader in this field. Added-value dairy products have revitalized the European traditional dairy sector. Probiotic beverages were the youngest dairy sector, having been launched in the mid-1990s, and they remain the core focus for the category. But recent new product development has focused on the provision of alternative health benefits, with products aimed at cholesterol reduction and slimming as well as recent launches in the area of blood-pressure control. Growth rates of these products remain very dynamic and growing in popularity is also evident.
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