Functional herbal yogurt : management of hypertension and diabetes : influence of medicinal plants on fermentation of cow, camel and goat milks / Amal Bakr Shori, Ahmad Baba
- 作者: Shori, Amal Bakr
- 其他作者:
- 出版: Saarbrucken : LAP Lambert Academic Publishing 2014
- 主題: Yogurt , Fermented milk
- ISBN: 9783659510830 (pbk.) :: US$95.77
- 一般註:Includes bibliographical references
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讀者標籤:
- 系統號: 005221969 | 機讀編目格式
館藏資訊
摘要註
A profound understanding in the relationship between food and health is integral in the development of the concept of functional foods. Fermented dairy products play a functional role either directly through interaction with consumed microorganisms (probiotic effect) or indirectly as a result of action of microbial metabolites. Yogurt is fermented milk and it contains milk nutritious properties, healthy bacteria and fermentation products with anti-diabetic and anti-hypertensive properties. Medicinal plants rich in natural antioxidants and phenolics are increasingly used in food manufacturing because they provide valuable nutritional and therapeutic properties and retard oxidative degradation of lipids. The present study investigates the influence of medicinal plants on fermentation of cow, camel and goat milks and their effects on the physicochemical, biochemical, microbiological and functional properties of probiotic yogurt.