Yogurt in Health and Disease Prevention examines the mechanisms by which yogurt, an important source of micro- and macronutrients, impacts human nutrition, overall health, and disease. Topics covered include yogurt consumption’s impact on overall diet quality, allergic disorders, gastrointestinal tract health, bone health, metabolic syndrome, diabetes, obesity, weight control, metabolism, age-related disorders, and cardiovascular health. Modifications to yogurt are also covered in scientific detail, including altering the protein to carbohydrate ratios, adding n-3 fatty acids, phytochemical enhancements, adding whole grains, and supplementing with various micronutrients. Prebiotic, probiotic, and synbiotic yogurt component are also covered to give the reader a comprehensive understanding of the various impacts yogurt and related products can have on human health.
1. Cover image - p. i 2. Title page - p. ii 3. Table of Contents - p. iii 4. Copyright - p. iv 5. List of Contributors - p. xxi 6. Preface - p. xxvii 7. Part 1. Yogurt Production from Lab to Table - p. xxviii 8. Chapter 1. Yogurt: Historical Background, Health Benefits, and Global Trade - p. 3 9. Chapter 2. An Overview of Yogurt Production and Composition - p. 31 10. Chapter 3. Stabilizers, Colorants, and Exopolysaccharides in Yogurt - p. 49 11. Chapter 4. Microbiology of Yogurt and Bio-Yogurts Containing Probiotics and Prebiotics - p. 69 12. Chapter 5. Other Fermented Dairy Products: Kefir and Koumiss - p. 87 13. Chapter 6. Regulatory Aspects of Yogurt - p. 107 14. Part 2. Yogurt Additives and Reformulations - p. 132 15. Chapter 7. Omega-3 Polyunsaturated Fatty Acids Added to Yogurt - p. 135 16. Chapter 8. Yogurt With Plant Sterols and Stanols - p. 151 17. Chapter 9. Potential Applications of Prebiotics to Yogurt and Impact on Health - p. 171 18. Chapter 10. Yogurt-Like Beverages Made With Cereals - p. 183 19. Chapter 11. Preparation of Functional Yogurt Enriched With Olive-Derived Products - p. 203 20. Chapter 12. Carrot Juice Yogurts: Composition, Microbiology, and Sensory Acceptance - p. 221 21. Chapter 13. Fecal Microbiota and Probiotic Yogurt Intake - p. 237 22. Chapter 14. Synbiotic Yogurts and the Elderly - p. 259 23. Part 3. Yogurts Around the World - p. 271 24. Chapter 15. Nunu, A West African Fermented Yogurt-Like Milk Product - p. 275 25. Chapter 16. Traditional Yogurt as a Source of Lactobacilli and Other Lactic Acid Bacteria in Iran - p. 285 26. Chapter 17. Rheology and Functionality of Ayran—A Yogurt Drink - p. 295 27. Chapter 18. Bulgarian Yogurt-Like Product “Katak” - p. 307 28. Chapter 19. Brazilian Yogurt-like Products - p. 331 29. Chapter 20. Dahi—An Indian Naturally Fermented Yogurt - p. 353 30. Part 4. Important Micronutrient and Biotic Components of Yogurts - p. 369 31. Chapter 21. Beta-Casomorphins in Yogurt - p. 373 32. Chapter 22. Lactose in Yogurt - p. 387 33. Chapter 23. Bacteria in Yogurt and Strain-Dependent Effects on Gut Health - p. 395 34. Chapter 24. Bioactive Peptides in Yogurt - p. 411 35. Chapter 25. Metabolomics as an Emerging Strategy for the Investigation of Yogurt Components - p. 427 36. Chapter 26. Estrogenic Compounds in Yogurt - p. 451 37. Part 5. Yogurt and Human Health - p. 472 38. Chapter 27. Dairy, Yogurt, and Cardiovascular Health - p. 475 39. Chapter 28. Role of Yogurt in the Nutrition and Health of Children and Adolescents - p. 491 40. Chapter 29. Yogurt Consumption and Impact on Bone Health - p. 507 41. Chapter 30. Yogurt, and Pre- and Probiotics to Reduce the Progression of HIV - p. 525 42. Index - p. 533
Yogurt in Health and Disease Prevention examines the mechanisms by which yogurt, an important source of micro- and macronutrients, impacts human nutrition, overall health, and disease. Topics covered include yogurt consumption’s impact on overall diet quality, allergic disorders, gastrointestinal tract health, bone health, metabolic syndrome, diabetes, obesity, weight control, metabolism, age-related disorders, and cardiovascular health. Modifications to yogurt are also covered in scientific detail, including altering the protein to carbohydrate ratios, adding n-3 fatty acids, phytochemical enhancements, adding whole grains, and supplementing with various micronutrients. Prebiotic, probiotic, and synbiotic yogurt component are also covered to give the reader a comprehensive understanding of the various impacts yogurt and related products can have on human health.
1. Cover image - p. i 2. Title page - p. ii 3. Table of Contents - p. iii 4. Copyright - p. iv 5. List of Contributors - p. xxi 6. Preface - p. xxvii 7. Part 1. Yogurt Production from Lab to Table - p. xxviii 8. Chapter 1. Yogurt: Historical Background, Health Benefits, and Global Trade - p. 3 9. Chapter 2. An Overview of Yogurt Production and Composition - p. 31 10. Chapter 3. Stabilizers, Colorants, and Exopolysaccharides in Yogurt - p. 49 11. Chapter 4. Microbiology of Yogurt and Bio-Yogurts Containing Probiotics and Prebiotics - p. 69 12. Chapter 5. Other Fermented Dairy Products: Kefir and Koumiss - p. 87 13. Chapter 6. Regulatory Aspects of Yogurt - p. 107 14. Part 2. Yogurt Additives and Reformulations - p. 132 15. Chapter 7. Omega-3 Polyunsaturated Fatty Acids Added to Yogurt - p. 135 16. Chapter 8. Yogurt With Plant Sterols and Stanols - p. 151 17. Chapter 9. Potential Applications of Prebiotics to Yogurt and Impact on Health - p. 171 18. Chapter 10. Yogurt-Like Beverages Made With Cereals - p. 183 19. Chapter 11. Preparation of Functional Yogurt Enriched With Olive-Derived Products - p. 203 20. Chapter 12. Carrot Juice Yogurts: Composition, Microbiology, and Sensory Acceptance - p. 221 21. Chapter 13. Fecal Microbiota and Probiotic Yogurt Intake - p. 237 22. Chapter 14. Synbiotic Yogurts and the Elderly - p. 259 23. Part 3. Yogurts Around the World - p. 271 24. Chapter 15. Nunu, A West African Fermented Yogurt-Like Milk Product - p. 275 25. Chapter 16. Traditional Yogurt as a Source of Lactobacilli and Other Lactic Acid Bacteria in Iran - p. 285 26. Chapter 17. Rheology and Functionality of Ayran—A Yogurt Drink - p. 295 27. Chapter 18. Bulgarian Yogurt-Like Product “Katak” - p. 307 28. Chapter 19. Brazilian Yogurt-like Products - p. 331 29. Chapter 20. Dahi—An Indian Naturally Fermented Yogurt - p. 353 30. Part 4. Important Micronutrient and Biotic Components of Yogurts - p. 369 31. Chapter 21. Beta-Casomorphins in Yogurt - p. 373 32. Chapter 22. Lactose in Yogurt - p. 387 33. Chapter 23. Bacteria in Yogurt and Strain-Dependent Effects on Gut Health - p. 395 34. Chapter 24. Bioactive Peptides in Yogurt - p. 411 35. Chapter 25. Metabolomics as an Emerging Strategy for the Investigation of Yogurt Components - p. 427 36. Chapter 26. Estrogenic Compounds in Yogurt - p. 451 37. Part 5. Yogurt and Human Health - p. 472 38. Chapter 27. Dairy, Yogurt, and Cardiovascular Health - p. 475 39. Chapter 28. Role of Yogurt in the Nutrition and Health of Children and Adolescents - p. 491 40. Chapter 29. Yogurt Consumption and Impact on Bone Health - p. 507 41. Chapter 30. Yogurt, and Pre- and Probiotics to Reduce the Progression of HIV - p. 525 42. Index - p. 533
