e-journal

Scientific and technical aspects of yogurt fortification: A review

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Food fortification is one of the most important processes for improvement of the nutrients quality and quantity in food. It can be a very cost effectivepublic health intervention. Due to the high consumption rate of dairy products such as yogurt, fortification of these products will effectively reduceor prevent diseases associated with nutritional deficiencies. The aim of this investigation is to study the technical aspects involved in production ofdifferent types of fortified yogurts and their role in disease prevention and correction of deficiencies. In this paper, firstly, fortification is definedand the main reasons behind carrying out this process are presented and then yogurt production process and a variety of minerals, vitamins, andfunctional ingredients which are used in the process are briefly discussed.© 2015 Beijing Academy of Food Sciences. Production and hosting by Elsevier B.V. All rights reserved.

eywords: Yogurt fortification; Minerals; Vitamins; Fiber

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Ketersediaan

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Informasi Detail

Judul Seri

Food Science and Human Wellness

No. Panggil

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Penerbit

: Elsevier B.V.., 2015

Deskripsi Fisik

Food Science and Human Wellness 4 (2015) 1–8

Bahasa

English

ISBN/ISSN

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Klasifikasi

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Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

Food And Health

Info Detail Spesifik

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Pernyataan Tanggungjawab

Wati/Agus

Versi lain/terkait

Lampiran Berkas

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