REVIEW OF THE MONOGRAPH "PROCESSING DAIRY PRODUCTS PRINCIPLES RELATED TO THE OBJECTIVES OF BALANCED NUTRITION"

Elvira Vrabie; Aliona Ghendov-Mosanu

doi:10.52326/jss.utm.2024.7(1).15

Authors

Elvira Vrabie Institute of Applied Physics, Moldova State University, 5 Academiei Str., Chisinau, Republic of Moldova https://orcid.org/0000-0001-8607-8981
Aliona Ghendov-Mosanu Technical University of Moldova, 168 Stefan cel Mare Blvd., Chisinau, Republic of Moldova https://orcid.org/0000-0001-5214-3562

DOI:

https://doi.org/10.52326/jss.utm.2024.7(1).15

Keywords:

phytonutrients, polyphenolic extracts, plants, bioavailability, microencapsulated plant extracts, innovative dairy products, low-lactose yogurt, lactose-free yogurt

Abstract

The monograph "Processing dairy products principles related to the objectives of balanced nutrition" was carried out within the postdoctoral Project 20.00208.1908.03 "Processing dairy products principles related to the objectives of balanced nutrition and food safety". The monograph is intended for specialists in the field of the food industry, master's and doctoral students of the Faculty of Food Technology. The work represents a broad synthesis regarding the utilization of sources rich in phytonutrients in order to develop innovative dairy products. The paper also addressed the issue of lactose intolerance and the development of low-lactose/lactose-free dairy products with improved sensory and rheological properties.

REVIEW OF THE MONOGRAPH "PROCESSING DAIRY PRODUCTS PRINCIPLES RELATED TO THE OBJECTIVES OF BALANCED NUTRITION"

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