Food Byproducts as Sustainable Ingredients for Innovative and Healthy Dairy Foods

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Food Byproducts as Sustainable Ingredients for Innovative and Healthy Dairy Foods

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im September 2018 veröffentlichter wissenschaftlicher Artikel

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scientific article published on 22 September 2018

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wetenschappelijk artikel

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наукова стаття, опублікована у вересні 2018

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Food Byproducts as Sustainable Ingredients for Innovative and Healthy Dairy Foods

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Food Byproducts as Sustainable Ingredients for Innovative and Healthy Dairy Foods

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Food Byproducts as Sustainable Ingredients for Innovative and Healthy Dairy Foods

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Food Byproducts as Sustainable Ingredients for Innovative and Healthy Dairy Foods

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Food Byproducts as Sustainable Ingredients for Innovative and Healthy Dairy Foods

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Food Byproducts as Sustainable Ingredients for Innovative and Healthy Dairy Foods

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Food Byproducts as Sustainable Ingredients for Innovative and Healthy Dairy Foods

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Eugenio Miguel

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María Dolores Del Castillo

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Creative Commons Attribution

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Gastrointestinal effects of low-digestible carbohydrates

Food security: the challenge of feeding 9 billion people

Natural bioactive compounds from winery by-products as health promoters: a review.

Plant products as antimicrobial agents.

Underutilized sources of dietary fiber: a review.

Implication of milk and milk products in food-borne diseases in France and in different industrialised countries.

High-fibre, low-fat diet predicts long-term weight loss and decreased type 2 diabetes risk: the Finnish Diabetes Prevention Study.

Functional foods: benefits, concerns and challenges-a position paper from the american council on science and health.

Extraction and analysis of phenolics in food.

Dietary polyphenols and the prevention of diseases.

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1358

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scholarly article

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10.3390/NU10101358

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English

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Maite Iriondo-DeHond

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2018-09-22T00:00:00Z

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30249001

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6213882

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