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FONKSİYONEL GIDA KAVRAMINA BİR BAKIŞ: SÜT VE SÜT ÜRÜNLERİ

Year 2023, Volume: 1 Issue: 1, 1 - 6, 02.01.2024

Abstract

Gıdaların insanların refahı ve yaşam uzamasındaki aktif rolünün yanı sıra; bulaşıcı olmayan, kronik hastalıkların başlaması veya gelişmesinin önlenmesinde tüketici ilgisinde bir artış olmuştur. Bu sebeple fonksiyonel gıdalar incelenmeye başlanmıştır. Süt ve süt ürünleri insan beslenmesinin ayrılmaz bir parçası olmasıyla beraber ve biyolojik değeri yüksek proteinlerin, kalsiyumun, esansiyel yağ asitlerinin, amino asitlerin, yağın, suda çözünen vitaminlerin ve çeşitli biyokimyasal ve fizyolojik işlevler için oldukça önemli olan çeşitli biyoaktif bileşiklerin taşıyıcıları olarak kabul edildiklerinden bu bağlamda hayatımızda düzenli yer edinmesi gereken bir fonksiyonel gıda grubudur. Kefir, simbiyotik bir ilişki içinde yaşayan bakteri ve mayaların spesifik ve karmaşık bir karışımı fermente süt ürünüdür. Son zamanlarda iddia edilen sağlık yararları nedeniyle kefir önemli bir fonksiyonel süt ürünü haline gelmekte ve sonuç olarak kefir üzerine araştırmalar artmaktadır. Bu çalışmanın amacı, süt ve süt ürünlerinin fonksiyonel gıda olarak incelenmesi ve süt ürünleri grubundan olan kefir hakkında bilgi vermektir

References

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  • [2] Anonymous, 2004. Nitrate: Health Risks to Consumer. www.nitrate.com/nitrate1.htm.
  • [3] Iwatani, S.; Yamamoto, N. Functional food products in Japan: A review, Food Science and Human Wellness,. 2019, Pages 96-101, https://doi.org/10.1016/j.fshw.2019.03.011.
  • [4] Schmidl, M. K., & Labuza, T. P. (2000). Essentials of functional foods. Springer Science & Business Media.
  • [5] Roberfroid, M.B. (2000) Prebiotics and Probiotics: Are They Functional Foods? American Journal of Clinical Nutrition, 71, 1682S-1687S.
  • [6] Stanton, M.W. and Rutherford, M.K. (2005) The High Concentration of U.S. Health Care Expenditures. Research in Action, No. 19, AHRQ Pub. No. 06-0060, Agency for Healthcare Research and Quality, Rockville, 1-12.
  • [7] Sanders, A. F. (1998). Elements of human performance: Reaction processes and attention in human skill. Lawrence Erlbaum Associates Publishers.
  • [8] Park, Y.W. Introduction: Overview of bioactive components in milk and dairy products. In Bioactive Components in Milk and Dairy Products; Park, Y.W., Ed.; Publishers, Wiley- Blackwell: Ames, Iowa; Oxford, UK, 2009.
  • [9] Tunick, M. H., & Van Hekken, D. L. (2015). Dairy Products and Health: Recent Insights. Journal of agricultural and food chemistry, 63(43), 9381–9388.
  • [10] Ortiz, Y., García-Amézquita, E., Acosta, C.H., Sepúlveda, D.R. (2017). Functional Dairy Products. In: Barbosa-Cánovas, G., et al. Global Food Security and Wellness. Springer, New York, NY. https://doi.org/10.1007/978-1-4939-6496-3.
  • [11] Freitas Lima LC, Braga VA, do Socorro de França Silva M, Cruz JC, Sousa Santos SH, de Oliveira Monteiro MM, Balarini CM. Adipokines, diabetes and atherosclerosis: an inflammatory association. Front Physiol 2015;6:304.
  • [12] FAO Milk and dairy products in human nutrition. 2013. FAO. Rome.
  • [13] Rizzoli, R. Dairy products, yogurts, and bone health. Am. J. Clin. Nutr. 2014, 99, 1256S–1262S.
  • [14] Bonjour, J.-P. Dietary protein: an essential nutrient for bone health. J. Am. Coll. Nutr. 2005, 24, 526S–536S.
  • [15] Zhu, K.; Prince, R.L. Calcium and bone. Clin. Biochem. 2012, 45, 936–942.
  • [16] Adegboye, A.R.A.; Christensen, L.B.; Holm-Pedersen, P.; Avlund, K.; Boucher, B.J.; Heitmann, B.L. Intake of dairy products in relation to periodontitis in older danish adults. Nutrients 2012, 4, 1219–1229.
  • [17] Lee, K.; Kim, J. Dairy food consumption is inversely associated with the prevalence of periodontal disease in Korean adults. Nutrients 2019, 11, 1035.
  • [18] Al-Zahrani, M.S. Increased intake of dairy products is related to lower periodontitis prevalence. J. Periodontol. 2006, 77, 289–294.
  • [19] Schifferle, R.E. Nutrition and periodontal disease. Dent. Clin. North Am. 2005, 49, 595–610.
  • [20] Shimazaki, Y.; Shirota, T.; Uchida, K.; Yonemoto, K.; Kiyohara, Y.; Iida, M.; Saito, T.; Yamashita, Y. Intake of dairy products and periodontal disease: The hisayama study. J. Periodontol. 2008, 79, 131–137.
  • [21] Muehlhoff, E.; Bennett, A.; Mcmahon, D. Milk and Dairy Products in Human Nutritio; Food and Agriculture Organization of the United Nations: Rome, Italy, 2013; ISBN 9789251078631.
  • [22] Nilsen, R.; Høstmark, A.T.; Haug, A.; Skeie, S. Effect of a high intake of cheese on cholesterol and metabolic syndrome: Results of a randomized trial. Food Nutr. Res. 2015, 59, 27651.
  • [23] Engel, S.; Elhauge, M.; Tholstrup, T. Effect of whole milk compared with skimmed milk on fasting blood lipids in healthy adults: A 3-week randomized crossover study. Eur. J. Clin. Nutr. 2018, 72, 249–254.
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  • [25] Sun, Q.; Ma, J.; Campos, H.; Hu, F.B. Plasma and erythrocyte biomarkers of dairy fat intake and risk of ischemic heart disease. Am. J. Clin. Nutr. 2007, 86, 929–937.
  • [26] Lemaitre, R.N.; De Oliveira Otto, M.C.; Song, X.; King, I.B.; Siscovick, D.S.; Mozaffarian, D. Serial measures of circulating biomarkers of dairy fat and total and cause-specific mortality in older adults: The cardiovascular health study. Am. J. Clin. Nutr. 2018, 108, 476–484.
  • [27] Yu, E.; Hu, F.B. Dairy products, dairy fatty acids, and the prevention of cardiometabolic disease: A review of recent evidence. Curr. Atheroscler. Rep. 2018, 20, 24.
  • [28] Davoodi, H., Esmaeili, S., Mortazavian, A.M., Effects of Milk and Milk Products Consumption on Cancer: A Review. Comprehensive Reviews in Food Science and Food Safety. 08 April 2013. https://doi.org/10.1111/1541-4337.12011
  • [29] Prado, M.R.; Blandón, L.M.; Vandenberghe, L.P.S. Milk kefir: Composition, microbial cultures, biological activities, and related products. Front. Microbiol. 2015, 6, 1177–1186.
  • [30] Kim, D.H.; Jeong, D.; Song, K.Y.; Seo, K.H. Comparison of traditional and backslopping methods for kefir fermentation based on physicochemical and microbiological characteristics. Food Sci. Technol. 2018, 97, 503–507.
  • [31] Gulitz, A.; Stadie, J.; Wenning, M.; Ehrmann, M.A.; Vogel, R.F. The microbial diversity of water kefir. Int. J. Food Microbiol. 2011, 151, 284–288.
  • [32] Cais-Sokolińska, D.; Wójtowski, J.; Pikul, J.; Danków, R.; Majcher, M.; Teichert, J.; Bagnicka, E. Formation of volatile compounds in kefir made of goat and sheep milk with high polyunsaturated fatty acid content. J. Dairy Sci. 2015, 98, 6692–6705.
  • [33] Kavas, G. Kefirs manufactured from camel (camelus dramedarius) milk and cow milk: Comparison of some chemical and microbial properties. Ital. J. Food Sci. 2015, 27, 357–365.
  • [34] Sun, Z.; Zhang, H.; Yu, Z.; Hou, Q.; Zheng, Y.; Zhong, Z.; Menghe, B.; Kwok, L. Bacterial microbiota compositions of naturally fermented milk are shaped by both geographic origin and sample type. J. Dairy Sci. 2016, 99, 7832–7841.
  • [35] Cais-sokolińska, D.; Wójtowski, J.; Pikul, J. Rheological, texture and sensory properties of kefir from mare ’ s milk and its mixtures with goat and sheep milk. Mljekarstvo 2016, 66, 272–281.
  • [36] Glibowski, P.; Kowalska, A. Rheological, texture and sensory properties of kefir with high performance and native inulin. J. Food Eng. J. 2012, 111, 299–304.
  • [37] Fiorda, F.A.; de Melo Pereira, G.V.; Thomaz-Soccol, V.; Rakshit, S.K.; Pagnoncelli, M.G.B.; de Souza Vandenberghe, L.P.; Soccol, C.R. Microbiological, biochemical, and functional aspects of sugary kefir fermentation—A review. Food Microbiol. 2017, 66, 86–95.
  • [38] Karaçalı, R.; Özdemir, N.; Çon, A.H. Aromatic and functional aspects of kefir produced using soya milk and Bifidobacterium species. Int. J. Dairy Technol. 2018, 71, 921–933.
  • [39] Kim, D.; Chon, J.; Kim, H.; Seo, K. Modulation of intestinal microbiota in mice by kefir administration. Food Sci. Biotechnol. 2015, 24, 1397–1403.
  • [40] Liu, J.; Wang, S.; Chen, M.; Chen, H.; Yueh, P.; Lin, C. Hypocholesterolaemic effects of milk-kefir and soyamilk-kefir in cholesterol-fed hamsters. Br. J. Nutr. 2014, 95, 939–946.
  • [41] Liu, J.; Wang, S.; Chen, M.; Yueh, P.; Lin, C. The anti-allergenic properties of milk kefir and soymilk kefir and their beneficial effects on the intestinal microflora. J. Sci. Food Agric. 2006, 2533, 2527–2533.
  • [42] Miao, J.; Guo, H.; Chen, F.; Zhao, L.; He, L.; Ou, Y.; Huang, M.; Zhang, Y.; Guo, B.; Cao, Y.; et al. Antibacterial effects of a cell-penetrating peptide isolated from kefir. AgriculuraL Food Chem. 2016, 64, 3234–3242.
  • [43] Sharifi, M.; Moridnia, A.; Mortazavi, D.; Salehi, M. Kefir: A powerful probiotics with anticancer properties. Med. Oncol. 2017, 34, 183–189.
  • [44] Khoury, N.; El-Hayek, S.; Tarras, O.; El-Sabban, M.; El-Sibai, M.; Rizk, S. Kefir exhibits anti-proliferative and pro-apoptotic effects on colon adenocarcinoma cells with no significant effects on cell migration and invasion. Int. J. Oncol. 2014, 45, 2117–2127.
  • [45] Hsu, Y.; Huang, W.; Lin, J.; Chen, Y.; Huang, C.; Tung, Y. Kefir supplementation modifies gut microbiota composition, reduces physical fatigue, and improves exercise performance in mice. Nurients 2018, 10, 862.
  • [46] Panghal, A.; Janghu, S.; Virkar, K.; Gat, Y.; Kumar, V.; Chhikara, N. Potential Non-Dairy Probiotic Products-A Healthy Approach.Food Biyosci. 2018, 21, 80–89.
  • [47] Rosi, A.; Mena, P.; Pellegrini, N.; Turroni, S.; Neviani, E.; Ferrocino, I.; Di Cagno, R.; Ruini, L.; Ciati, R.; Angelino, D.; et al. Environmental Impact of Omnivorous, Ovo-Lacto-Vegetarian and Vegan Diets. Science. Rep. 2017, 7, 6105.
  • [48] Khan, I.T., Nadeem, M., Imran, M. et al. Antioxidant properties of Milk and dairy products: a comprehensive review of the current knowledge. Lipids Health Dis 18, 41 (2019). https://doi.org/10.1186/s12944-019-0969-8.
  • [49] Rosa, D., Dias, M., Grześkowiak, Ł, Reis, S., Conceição, L., & Peluzio, M. (2017). Milk kefir: Nutritional, microbiological and health benefits. Nutrition Research Reviews, 30(1), 82-96. doi:10.1017/S0954422416000275.

A LOOK AT THE CONCEPT OF FUNCTIONAL FOOD: MILK AND DAIRY PRODUCTS

Year 2023, Volume: 1 Issue: 1, 1 - 6, 02.01.2024

Abstract

In addition to the active role of food in people's well-being and life extension; There has been an increase in consumer interest in preventing the onset or development of non-communicable, chronic diseases. For this reason, functional foods have begun to be examined. In this context, milk and dairy products are an integral part of human nutrition and are considered carriers of high biological value proteins, calcium, essential fatty acids, amino acids, fat, water-soluble vitamins and various bioactive compounds that are very important for various biochemical and physiological functions. It is a functional food group that should have a regular place in our lives. Kefir is a fermented milk product that is a specific and complex mixture of bacteria and yeasts living in a symbiotic relationship. Recently, kefir is becoming an important functional dairy product due to its claimed health benefits, and as a result, research on kefir is increasing. The aim of this study is to examine milk and dairy products as functional foods and to provide information about kefir, which is a dairy product group.

References

  • [1] European Commission (2010) Demography Report 2010. Directorate-General for Employment, Social Affairs and Inclusion. Eurostat: The Statistical Office of the European Union, Luxembourg.
  • [2] Anonymous, 2004. Nitrate: Health Risks to Consumer. www.nitrate.com/nitrate1.htm.
  • [3] Iwatani, S.; Yamamoto, N. Functional food products in Japan: A review, Food Science and Human Wellness,. 2019, Pages 96-101, https://doi.org/10.1016/j.fshw.2019.03.011.
  • [4] Schmidl, M. K., & Labuza, T. P. (2000). Essentials of functional foods. Springer Science & Business Media.
  • [5] Roberfroid, M.B. (2000) Prebiotics and Probiotics: Are They Functional Foods? American Journal of Clinical Nutrition, 71, 1682S-1687S.
  • [6] Stanton, M.W. and Rutherford, M.K. (2005) The High Concentration of U.S. Health Care Expenditures. Research in Action, No. 19, AHRQ Pub. No. 06-0060, Agency for Healthcare Research and Quality, Rockville, 1-12.
  • [7] Sanders, A. F. (1998). Elements of human performance: Reaction processes and attention in human skill. Lawrence Erlbaum Associates Publishers.
  • [8] Park, Y.W. Introduction: Overview of bioactive components in milk and dairy products. In Bioactive Components in Milk and Dairy Products; Park, Y.W., Ed.; Publishers, Wiley- Blackwell: Ames, Iowa; Oxford, UK, 2009.
  • [9] Tunick, M. H., & Van Hekken, D. L. (2015). Dairy Products and Health: Recent Insights. Journal of agricultural and food chemistry, 63(43), 9381–9388.
  • [10] Ortiz, Y., García-Amézquita, E., Acosta, C.H., Sepúlveda, D.R. (2017). Functional Dairy Products. In: Barbosa-Cánovas, G., et al. Global Food Security and Wellness. Springer, New York, NY. https://doi.org/10.1007/978-1-4939-6496-3.
  • [11] Freitas Lima LC, Braga VA, do Socorro de França Silva M, Cruz JC, Sousa Santos SH, de Oliveira Monteiro MM, Balarini CM. Adipokines, diabetes and atherosclerosis: an inflammatory association. Front Physiol 2015;6:304.
  • [12] FAO Milk and dairy products in human nutrition. 2013. FAO. Rome.
  • [13] Rizzoli, R. Dairy products, yogurts, and bone health. Am. J. Clin. Nutr. 2014, 99, 1256S–1262S.
  • [14] Bonjour, J.-P. Dietary protein: an essential nutrient for bone health. J. Am. Coll. Nutr. 2005, 24, 526S–536S.
  • [15] Zhu, K.; Prince, R.L. Calcium and bone. Clin. Biochem. 2012, 45, 936–942.
  • [16] Adegboye, A.R.A.; Christensen, L.B.; Holm-Pedersen, P.; Avlund, K.; Boucher, B.J.; Heitmann, B.L. Intake of dairy products in relation to periodontitis in older danish adults. Nutrients 2012, 4, 1219–1229.
  • [17] Lee, K.; Kim, J. Dairy food consumption is inversely associated with the prevalence of periodontal disease in Korean adults. Nutrients 2019, 11, 1035.
  • [18] Al-Zahrani, M.S. Increased intake of dairy products is related to lower periodontitis prevalence. J. Periodontol. 2006, 77, 289–294.
  • [19] Schifferle, R.E. Nutrition and periodontal disease. Dent. Clin. North Am. 2005, 49, 595–610.
  • [20] Shimazaki, Y.; Shirota, T.; Uchida, K.; Yonemoto, K.; Kiyohara, Y.; Iida, M.; Saito, T.; Yamashita, Y. Intake of dairy products and periodontal disease: The hisayama study. J. Periodontol. 2008, 79, 131–137.
  • [21] Muehlhoff, E.; Bennett, A.; Mcmahon, D. Milk and Dairy Products in Human Nutritio; Food and Agriculture Organization of the United Nations: Rome, Italy, 2013; ISBN 9789251078631.
  • [22] Nilsen, R.; Høstmark, A.T.; Haug, A.; Skeie, S. Effect of a high intake of cheese on cholesterol and metabolic syndrome: Results of a randomized trial. Food Nutr. Res. 2015, 59, 27651.
  • [23] Engel, S.; Elhauge, M.; Tholstrup, T. Effect of whole milk compared with skimmed milk on fasting blood lipids in healthy adults: A 3-week randomized crossover study. Eur. J. Clin. Nutr. 2018, 72, 249–254.
  • [24] Farvid, M.S.; Malekshah, A.F.; Pourshams, A.; Poustchi, H.; Sepanlou, S.G.; Sharafkhah, M.; Khoshnia, M.; Farvid, M.; Abnet, C.C.; Kamangar, F.; et al. Dairy food intake and all-cause, cardiovascular disease, and cancer mortality: The Golestan cohort study. Am. J. Epidemiol. 2017, 185, 697–711.
  • [25] Sun, Q.; Ma, J.; Campos, H.; Hu, F.B. Plasma and erythrocyte biomarkers of dairy fat intake and risk of ischemic heart disease. Am. J. Clin. Nutr. 2007, 86, 929–937.
  • [26] Lemaitre, R.N.; De Oliveira Otto, M.C.; Song, X.; King, I.B.; Siscovick, D.S.; Mozaffarian, D. Serial measures of circulating biomarkers of dairy fat and total and cause-specific mortality in older adults: The cardiovascular health study. Am. J. Clin. Nutr. 2018, 108, 476–484.
  • [27] Yu, E.; Hu, F.B. Dairy products, dairy fatty acids, and the prevention of cardiometabolic disease: A review of recent evidence. Curr. Atheroscler. Rep. 2018, 20, 24.
  • [28] Davoodi, H., Esmaeili, S., Mortazavian, A.M., Effects of Milk and Milk Products Consumption on Cancer: A Review. Comprehensive Reviews in Food Science and Food Safety. 08 April 2013. https://doi.org/10.1111/1541-4337.12011
  • [29] Prado, M.R.; Blandón, L.M.; Vandenberghe, L.P.S. Milk kefir: Composition, microbial cultures, biological activities, and related products. Front. Microbiol. 2015, 6, 1177–1186.
  • [30] Kim, D.H.; Jeong, D.; Song, K.Y.; Seo, K.H. Comparison of traditional and backslopping methods for kefir fermentation based on physicochemical and microbiological characteristics. Food Sci. Technol. 2018, 97, 503–507.
  • [31] Gulitz, A.; Stadie, J.; Wenning, M.; Ehrmann, M.A.; Vogel, R.F. The microbial diversity of water kefir. Int. J. Food Microbiol. 2011, 151, 284–288.
  • [32] Cais-Sokolińska, D.; Wójtowski, J.; Pikul, J.; Danków, R.; Majcher, M.; Teichert, J.; Bagnicka, E. Formation of volatile compounds in kefir made of goat and sheep milk with high polyunsaturated fatty acid content. J. Dairy Sci. 2015, 98, 6692–6705.
  • [33] Kavas, G. Kefirs manufactured from camel (camelus dramedarius) milk and cow milk: Comparison of some chemical and microbial properties. Ital. J. Food Sci. 2015, 27, 357–365.
  • [34] Sun, Z.; Zhang, H.; Yu, Z.; Hou, Q.; Zheng, Y.; Zhong, Z.; Menghe, B.; Kwok, L. Bacterial microbiota compositions of naturally fermented milk are shaped by both geographic origin and sample type. J. Dairy Sci. 2016, 99, 7832–7841.
  • [35] Cais-sokolińska, D.; Wójtowski, J.; Pikul, J. Rheological, texture and sensory properties of kefir from mare ’ s milk and its mixtures with goat and sheep milk. Mljekarstvo 2016, 66, 272–281.
  • [36] Glibowski, P.; Kowalska, A. Rheological, texture and sensory properties of kefir with high performance and native inulin. J. Food Eng. J. 2012, 111, 299–304.
  • [37] Fiorda, F.A.; de Melo Pereira, G.V.; Thomaz-Soccol, V.; Rakshit, S.K.; Pagnoncelli, M.G.B.; de Souza Vandenberghe, L.P.; Soccol, C.R. Microbiological, biochemical, and functional aspects of sugary kefir fermentation—A review. Food Microbiol. 2017, 66, 86–95.
  • [38] Karaçalı, R.; Özdemir, N.; Çon, A.H. Aromatic and functional aspects of kefir produced using soya milk and Bifidobacterium species. Int. J. Dairy Technol. 2018, 71, 921–933.
  • [39] Kim, D.; Chon, J.; Kim, H.; Seo, K. Modulation of intestinal microbiota in mice by kefir administration. Food Sci. Biotechnol. 2015, 24, 1397–1403.
  • [40] Liu, J.; Wang, S.; Chen, M.; Chen, H.; Yueh, P.; Lin, C. Hypocholesterolaemic effects of milk-kefir and soyamilk-kefir in cholesterol-fed hamsters. Br. J. Nutr. 2014, 95, 939–946.
  • [41] Liu, J.; Wang, S.; Chen, M.; Yueh, P.; Lin, C. The anti-allergenic properties of milk kefir and soymilk kefir and their beneficial effects on the intestinal microflora. J. Sci. Food Agric. 2006, 2533, 2527–2533.
  • [42] Miao, J.; Guo, H.; Chen, F.; Zhao, L.; He, L.; Ou, Y.; Huang, M.; Zhang, Y.; Guo, B.; Cao, Y.; et al. Antibacterial effects of a cell-penetrating peptide isolated from kefir. AgriculuraL Food Chem. 2016, 64, 3234–3242.
  • [43] Sharifi, M.; Moridnia, A.; Mortazavi, D.; Salehi, M. Kefir: A powerful probiotics with anticancer properties. Med. Oncol. 2017, 34, 183–189.
  • [44] Khoury, N.; El-Hayek, S.; Tarras, O.; El-Sabban, M.; El-Sibai, M.; Rizk, S. Kefir exhibits anti-proliferative and pro-apoptotic effects on colon adenocarcinoma cells with no significant effects on cell migration and invasion. Int. J. Oncol. 2014, 45, 2117–2127.
  • [45] Hsu, Y.; Huang, W.; Lin, J.; Chen, Y.; Huang, C.; Tung, Y. Kefir supplementation modifies gut microbiota composition, reduces physical fatigue, and improves exercise performance in mice. Nurients 2018, 10, 862.
  • [46] Panghal, A.; Janghu, S.; Virkar, K.; Gat, Y.; Kumar, V.; Chhikara, N. Potential Non-Dairy Probiotic Products-A Healthy Approach.Food Biyosci. 2018, 21, 80–89.
  • [47] Rosi, A.; Mena, P.; Pellegrini, N.; Turroni, S.; Neviani, E.; Ferrocino, I.; Di Cagno, R.; Ruini, L.; Ciati, R.; Angelino, D.; et al. Environmental Impact of Omnivorous, Ovo-Lacto-Vegetarian and Vegan Diets. Science. Rep. 2017, 7, 6105.
  • [48] Khan, I.T., Nadeem, M., Imran, M. et al. Antioxidant properties of Milk and dairy products: a comprehensive review of the current knowledge. Lipids Health Dis 18, 41 (2019). https://doi.org/10.1186/s12944-019-0969-8.
  • [49] Rosa, D., Dias, M., Grześkowiak, Ł, Reis, S., Conceição, L., & Peluzio, M. (2017). Milk kefir: Nutritional, microbiological and health benefits. Nutrition Research Reviews, 30(1), 82-96. doi:10.1017/S0954422416000275.
There are 49 citations in total.

Details

Primary Language Turkish
Subjects Food Engineering
Journal Section Research Article
Authors

Hülya Şen Arslan 0000-0003-0116-9062

Kübra Kaymaz This is me

Publication Date January 2, 2024
Submission Date December 19, 2023
Acceptance Date December 20, 2023
Published in Issue Year 2023 Volume: 1 Issue: 1

Cite

Vancouver Şen Arslan H, Kaymaz K. FONKSİYONEL GIDA KAVRAMINA BİR BAKIŞ: SÜT VE SÜT ÜRÜNLERİ. JAFE. 2024;1(1):1-6.