Scientific and technical aspects of yogurt fortification:A review

查看全文 作　　者：Hadi Hashemi [1]Gahruie;Mohammad Hadi [1]Eskandari;Gholamreza [1]Mesbahi;Mohammad Amin [2]Hanifpour

机构地区：[1]Department of Food Science and Technology,College of Agriculture,Shiraz University,Shiraz,Iran;[2]Fars Pegah Dairy Company,Shiraz,Iran

出　　处：《Food Science and Human Wellness》索引2015年第4卷第1期,共8页

摘　　要：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 effective public health intervention.Due to the high consumption rate of dairy products such as yogurt,fortification of these products will effectively reduce or prevent diseases associated with nutritional deficiencies.The aim of this investigation is to study the technical aspects involved in production of different types of fortified yogurts and their role in disease prevention and correction of deficiencies.In this paper,firstly,fortification is defined and the main reasons behind carrying out this process are presented and then yogurt production process and a variety of minerals,vitamins,and functional 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. 关键词：Yogurt fortification MINERALS VITAMINS FIBER

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Scientific and technical aspects of yogurt fortification:A review

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