In recent years, there has been a growing trend in the consumption
of functional foods. Functional foods are those that when consumed
regularly produce a specific beneficial health effect beyond their
basic nutritional properties. In this book, the authors focus on
providing an overview of the current knowledge on technical
approaches for the manufacturing of fermented dairy foods, as well
as aspects concerning nutrition and health; the effects of
supplementation of yogurt with appropriate plant materials for
developing novel functional yogurt with antioxidant properties; the
role of probiotics applications in fermented foods and the
application of probiotic bacteria in foods for promoting health
benefits; and finally, the monitoring of microbial volatile organic
compounds in traditional fermented foods as well as the strategies
of preservation and innovation paths in the field of traditional
fermented foods.
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