Yogurt in Health and Disease Prevention

Yogurt in Health and Disease Prevention

1st Edition - May 26, 2017

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  • Editor: Nagendra Shah
  • eBook ISBN: 9780128052723
  • Hardcover ISBN: 9780128051344

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Yogurt in Health and Disease Prevention examines the mechanisms by which yogurt, an important source of micro- and macronutrients, impacts human nutrition, overall health, and disease. Topics covered include yogurt consumption’s impact on overall diet quality, allergic disorders, gastrointestinal tract health, bone health, metabolic syndrome, diabetes, obesity, weight control, metabolism, age-related disorders, and cardiovascular health. Modifications to yogurt are also covered in scientific detail, including altering the protein to carbohydrate ratios, adding n-3 fatty acids, phytochemical enhancements, adding whole grains, and supplementing with various micronutrients. Prebiotic, probiotic, and synbiotic yogurt component are also covered to give the reader a comprehensive understanding of the various impacts yogurt and related products can have on human health.

Key Features

  • Health coverage encompasses nutrition, gastroenterology, endocrinology, immunology, and cardiology
  • Examines novel and unusual yogurts as well as popular and common varieties
  • Covers effects on diet, obesity, and weight control
  • Outlines common additives to yogurts and their respective effects
  • Reviews prebiotics, probiotics, and symbiotic yogurts
  • Includes practical information on how yogurt may be modified to improve its nutritive value


Nutritionists, dairy scientists, functional food developers, medical and public health professional

Table of Contents

  • Yogurt production from lab to table
    1. Yogurt: historical background, popularity and global trade 
    Akanksha Gandhi, Nagendra P. Shah
    2. An overview on yogurt production and composition  
    Ramesh Chandra Chandan
    3. Stabilizers, colorants and exopolysaccharides in yogurt
    Kunal Manohar Gawai, Jashbhai B. Prajapati and Sreeja Mudgal
    4. Microbiology of yogurt and bio-yogurts containing probiotics, and prebiotics 
    Daragh Hill1, R. Paul Ross, Elke Arendt, and Catherine Stanton
    5. Other fermented dairy products: kefir and koumiss 
    Pranav K. Singh and Nagendra P. Shah
    6. Regulatory aspects of yogurt
    Arun Kilara

    Yogurt additives and reformulations
    7. Omega-3 polyunsaturated fatty acids added to yogurt
    Douglas Olson and Kayanush J. Aryana
    8. Yogurt with Plant Sterols and Stanols
    Zehra Buyuktuncer
    9. Potential applications of prebiotics to yogurt and impact on health
    P. H. P. Prasanna and Robert A. Rastall
    10. Yogurt-like beverages made with cereals
    Rossana Coda, Marco Montemurro, Carlo G. Rizzello
    11. Preparation of Functional Yogurt Enriched with Olive Derived Products
    Zoidou Evangeliaa, Melliou Eleni, Moatsou Golfo, Magiatis Ρrokopios
    12. Carrot Juice Yogurts: Composition, Microbiology and Sensory Acceptance
    Lihua Fan and Margaret Cliff
    13. Fecal microbiota and probiotic yogurt intake
    Denis Roy
    14. Synbiotic yogurts and the elderly 
    Katia Sivieri, Fernanda Campos Freire, Natalia Pontin Lopes, Christiane Tiemy Doi Shiraishi,   Ana Carolina  Moreira da Silva Pires, Ana Carolina Delgado Lima, Adriana Cristina Marchese   Zavarizi, Letícia Sgarbosa, Fernanda Bianchi

    Yogurts around the world
    15. Nunu: A West-African fermented yogurt-like milk product
    James Owusu-Kwarteng, Fortune Akabanda, Pernille Johansen, Lene Jespersen and Dennis S. Nielsen
    16. Traditional yogurt as a source of Lactobacilli and other lactic acid bacteria in Iran
    Mohammad Rabbani Khorasgani and Rasoul Shafiei
    17. Rheology and Functionality of Ayran-A Yogurt Drink 
    Filiz Altay
    18. Bulgarian yogurt-like product "katak"
    Svetla Danova, Veronica Nemska and Rositsa Tropcheva
    19. Brazilian yogurt-like product
    Tatiana C. Pimentel, Adriane E. C. Antunes, Patrícia B. Zacarchenco, Marco Antônio S. Cortez,   Cristina S.B. Bogsan, Maricê N. Oliveira, Adriano G. Cruz*
    20. Dahi - an Indian naturally fermented yogurt 
    Sreeja Mudgal and Jashbhai B. Prajapati

    Important micronutrient and biotic components of yogurts
    21. Beta-casomorphins in yogurt
    D.D. Nguyen, F. Busetti, and V.A. Solah
    22. Lactose in yogurt
    Thom Huppertz
    23. Bacteria in yogurt and strain dependent effects on gut health
    Lorenzo Morelli
    24. Bioactive peptides in yogurt 
    B. Mann, Athira S, R. Sharma and Rajesh Bajaj
    25. Metabolomics as emerging strategy for investigation of yogurt components
    Sarn Settachaimongkon, Hein J. F. van Valenberg, Eddy J. Smid
    26. Oestrogenic compounds in yogurt
    Bárbara Socas-Rodríguez, Antonio V. Herrera-Herrera, Javier Hernández-Borges, Miguel Ángel   Rodríguez Delgado

    Yogurt and human health
    27. Dairy, yogurt and cardiovascular health
    Christine E Dugan and Maria Luz Fernandez
    28. Role of yogurt in the nutrition and health of children and adolescents 
    Melissa Anne Fernandez, Mauro Fisberg and André Marette
    29. Yogurt consumption and impact on bone health
    René Rizzoli and Emmanuel Biver
    30. Yogurt, pre- and probiotics to reduce the progression of HIV
    Ruben Hummelen and Jaimie Hemsworth

Product details

  • No. of pages: 570
  • Language: English
  • Copyright: © Academic Press 2017
  • Published: May 26, 2017
  • Imprint: Academic Press
  • eBook ISBN: 9780128052723
  • Hardcover ISBN: 9780128051344

About the Editor

Nagendra Shah

Nagendra P. Shah, B.V.Sc. & A.H. (Honours), M.Sc., Ph.D., CFS, FAIFST, FADSA, FIFT is currently Professor of Food Science at the University of Hong Kong, He served as a Professor at Victoria University, Melbourne, Australia, for over 20 years. Prof. Shah has a long and intensive research history in dairy foods and probiotics, prebiotics and functional foods.

Affiliations and Expertise

Professor of Food Science and Technology, School of Biological Sciences, The University of Hong Kong, Hong Kong, China

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