Functionality of the components from goat’s milk, recent advances for functional dairy products development and its implications on human health

Author:

Verruck SilvaniORCID,Dantas Adriana,Prudencio Elane Schwinden

Funder

National Council for Scientific and Technological Development, Brazil

Coordination of Improvement of Higher Education Personnel, Brazil

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Medicine (miscellaneous),Food Science

Reference147 articles.

1. Functional goat milk cheese with feruloyl esterase activity;Abeijón Mukdsi;Journal of Functional Foods,2013

2. Functional properties of probiotic ice cream produced from goat’s milk;Açu;Carpathian Journal of Food Science and Technology,2017

3. Postbiotics: An evolving term within the functional foods field;Aguilar-Toalá;Trends in Food Science and Technology,2018

4. Dietary goat milk improves iron bioavailability in rats with induced ferropenic anaemia in comparison with cow milk;Alférez;International Dairy Journal,2006

5. Effect of heat and transglutaminase on solubility of goat milk protein-based films;Al-Saadi;International Journal of Dairy Technology,2014

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