The search for new food products that promote consumers health has always been of great
interest. The dairy industry is perhaps the best example regarding the emergence of new …

Agro-industrial by-products containing considerable amounts of protein (10–50%) such as
soybean meal, rice bran and coconut pulp are promising bioactive peptide sources with …

To successfully deliver probiotic benefits to the consumer, several criteria must be met. Here,
we discuss the often-forgotten challenges in manufacturing the strains and incorporating …

Listeria monocytogenes is an important food-borne pathogen, which could be detected in
food, environmental and clinical samples. It contaminates food in any of the stages during …

Traditionally, cheese is manufactured by converting fluid milk to a semisolid mass through
the use of a coagulating agent, such as rennet, acid, heat plus acid, or a combination …

The antioxidant potential (AP) is an important nutritional property of foods, as increased
oxidative stress is involved in most diet-related chronic diseases. In dairy products, the …

Survival of two LAB in orange powders obtained by spray-(SD), freeze-(FD) and convective
hot air drying (CD) was investigated during drying and subsequent storage. Colour and …

With rapidly ageing populations, the world is experiencing unsustainable healthcare from
chronic diseases such as metabolic, cardiovascular, neurodegenerative, and cancer …

The significant strides made in interconnected associations between probiotics and human
health have paved the way for remarkable advancements in probiotic functional foods …

The objective of the present chapter was to demonstrate the state of the art in the recent
advances in nutritional and functional components of dairy products research. In this …