Food Byproducts as Sustainable Ingredients for Innovative and Healthy Dairy Foods

The valorization of food wastes and byproducts has become a major subject of research to improve the sustainability of the food chain. This narrative review provides an overview of the current trends in the use of food byproducts in the development of dairy foods. We revised the latest data on food...

Full description

Saved in:
Bibliographic Details
Published inNutrients Vol. 10; no. 10; p. 1358
Main Authors Iriondo-DeHond, Maite, Miguel, Eugenio, Del Castillo, María Dolores
Format Journal Article
LanguageEnglish
Published Switzerland MDPI 22.09.2018
Subjects
attitudes and opinions
bioactive compounds
byproducts
consumer acceptance
Consumer Behavior
Dairy Products
Food Additives
food chain
Food Industry
food matrix
Food Technology
food waste
Functional Food
health promotion
Humans
Industrial Waste
ingredients
new products
nutritionists
palatability
product development
Review
sensory properties
Sustainable Development
Taste
functional foods
byproducts
dairy products
sustainability
Online AccessGet full text

Cover

Abstract The valorization of food wastes and byproducts has become a major subject of research to improve the sustainability of the food chain. This narrative review provides an overview of the current trends in the use of food byproducts in the development of dairy foods. We revised the latest data on food loss generation, the group of byproducts most used as ingredients in dairy product development, and their function within the food matrix. We also address the challenges associated with the sensory properties of the new products including ingredients obtained from byproducts, and consumers’ attitudes towards these sustainable novel dairy foods. Overall, 50 studies supported the tremendous potential of the application of food byproducts (mainly those from plant-origin) in dairy foods as ingredients. There are promising results for their utilization as food additives for technological purposes, and as sources of bioactive compounds to enhance the health-promoting properties of dairy products. However, food technologists, nutritionists and sensory scientists should work together to face the challenge of improving the palatability and consumer acceptance of these novel and sustainable dairy foods.
AbstractList The valorization of food wastes and byproducts has become a major subject of research to improve the sustainability of the food chain. This narrative review provides an overview of the current trends in the use of food byproducts in the development of dairy foods. We revised the latest data on food loss generation, the group of byproducts most used as ingredients in dairy product development, and their function within the food matrix. We also address the challenges associated with the sensory properties of the new products including ingredients obtained from byproducts, and consumers’ attitudes towards these sustainable novel dairy foods. Overall, 50 studies supported the tremendous potential of the application of food byproducts (mainly those from plant-origin) in dairy foods as ingredients. There are promising results for their utilization as food additives for technological purposes, and as sources of bioactive compounds to enhance the health-promoting properties of dairy products. However, food technologists, nutritionists and sensory scientists should work together to face the challenge of improving the palatability and consumer acceptance of these novel and sustainable dairy foods.
The valorization of food wastes and byproducts has become a major subject of research to improve the sustainability of the food chain. This narrative review provides an overview of the current trends in the use of food byproducts in the development of dairy foods. We revised the latest data on food loss generation, the group of byproducts most used as ingredients in dairy product development, and their function within the food matrix. We also address the challenges associated with the sensory properties of the new products including ingredients obtained from byproducts, and consumers' attitudes towards these sustainable novel dairy foods. Overall, 50 studies supported the tremendous potential of the application of food byproducts (mainly those from plant-origin) in dairy foods as ingredients. There are promising results for their utilization as food additives for technological purposes, and as sources of bioactive compounds to enhance the health-promoting properties of dairy products. However, food technologists, nutritionists and sensory scientists should work together to face the challenge of improving the palatability and consumer acceptance of these novel and sustainable dairy foods.The valorization of food wastes and byproducts has become a major subject of research to improve the sustainability of the food chain. This narrative review provides an overview of the current trends in the use of food byproducts in the development of dairy foods. We revised the latest data on food loss generation, the group of byproducts most used as ingredients in dairy product development, and their function within the food matrix. We also address the challenges associated with the sensory properties of the new products including ingredients obtained from byproducts, and consumers' attitudes towards these sustainable novel dairy foods. Overall, 50 studies supported the tremendous potential of the application of food byproducts (mainly those from plant-origin) in dairy foods as ingredients. There are promising results for their utilization as food additives for technological purposes, and as sources of bioactive compounds to enhance the health-promoting properties of dairy products. However, food technologists, nutritionists and sensory scientists should work together to face the challenge of improving the palatability and consumer acceptance of these novel and sustainable dairy foods.
Author Iriondo-DeHond, Maite
Miguel, Eugenio
Del Castillo, María Dolores
AuthorAffiliation 2 Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), C/ Nicolás Cabrera, 9, Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain
1 Instituto Madrileño de Investigación y Desarrollo Rural, Agrario y Alimentario (IMIDRA), N-II km 38,200, 28800 Alcalá de Henares, Spain; maite.iriondo@madrid.org (M.I.-D.); eugenio.miguel@madrid.org (E.M.)
AuthorAffiliation_xml – name: 1 Instituto Madrileño de Investigación y Desarrollo Rural, Agrario y Alimentario (IMIDRA), N-II km 38,200, 28800 Alcalá de Henares, Spain; maite.iriondo@madrid.org (M.I.-D.); eugenio.miguel@madrid.org (E.M.)
– name: 2 Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), C/ Nicolás Cabrera, 9, Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain
Author_xml – sequence: 1
  givenname: Maite
  orcidid: 0000-0003-0511-3605
  surname: Iriondo-DeHond
  fullname: Iriondo-DeHond, Maite
– sequence: 2
  givenname: Eugenio
  surname: Miguel
  fullname: Miguel, Eugenio
– sequence: 3
  givenname: María Dolores
  orcidid: 0000-0001-6309-5383
  surname: Del Castillo
  fullname: Del Castillo, María Dolores
BackLink https://www.ncbi.nlm.nih.gov/pubmed/30249001$$D View this record in MEDLINE/PubMed
BookMark eNqFkV1LwzAUhoNM3Jy78QdIL0WY5qtpeyPodG4giMz7kKbpFumSmbSD_nszNucUwZyL5OQ8eXlzzinoGGsUAOcIXhOSwRvTIBiCxOkR6GGY4CFjlHQOzl0w8P4dblYCE0ZOQJdATDMIUQ-8jq0tovt25WzRyNpHwkezxtdCG5FXKpqauVOFViaUSutCbuxa1HqtImGKaKJEVS_a6EFo10YbLX8GjktReTXY7X0wGz--jSbD55en6ejueSgpQvUwEUkuMGSKZoSWpMRFrtIC5ZTlZSJimsThEqFCMlymiGUZpjKhcc6wYlKQPrjdqq6afKkKGQw6UfGV00vhWm6F5j8rRi_43K45w4ikKQ4ClzsBZz8a5Wu-1F6qqhJG2cZzjFOWYUKz-H8UIYzSDBEU0ItDW3s_Xw0PwNUWkM5671S5RxDkm4Hy74EGGP6Cpa5D8-3mS7r668kndSKiXQ
CitedBy_id crossref_primary_10_1016_j_tifs_2020_01_011
crossref_primary_10_18619_2072_9146_2022_4_46_54
crossref_primary_10_33320_maced_pharm_bull_2018_64_02_008
crossref_primary_10_3389_fmicb_2021_742020
crossref_primary_10_1016_j_foodqual_2023_104985
crossref_primary_10_1111_jfpp_17245
crossref_primary_10_3390_antiox12040976
crossref_primary_10_1038_s41598_020_71191_8
crossref_primary_10_1016_j_nut_2023_111983
crossref_primary_10_1590_fst_117922
crossref_primary_10_3168_jdsc_2021_0139
crossref_primary_10_3390_su162310400
crossref_primary_10_3389_fsufs_2019_00047
crossref_primary_10_1080_87559129_2021_1874411
crossref_primary_10_3390_su16083306
crossref_primary_10_3390_su142114597
crossref_primary_10_1111_1541_4337_13331
crossref_primary_10_2174_0115734013276815231129103609
crossref_primary_10_1177_11786388211058559
crossref_primary_10_54105_ijapsr_A4030_124123
crossref_primary_10_1111_jfpp_15316
crossref_primary_10_1016_j_fuel_2019_115788
crossref_primary_10_1080_10942912_2022_2032733
crossref_primary_10_1590_fst_61220
crossref_primary_10_21603_1019_8946_2023_5_7
crossref_primary_10_3390_pr13010030
crossref_primary_10_3390_su12155926
crossref_primary_10_1016_j_foodqual_2024_105414
crossref_primary_10_1080_19476337_2019_1654548
crossref_primary_10_18619_2072_9146_2021_1_111_116
crossref_primary_10_21323_2618_9771_2020_3_4_24_33
crossref_primary_10_3390_foods9111669
crossref_primary_10_3390_molecules27082382
crossref_primary_10_3390_nu14030419
crossref_primary_10_1016_j_tifs_2022_04_009
crossref_primary_10_1080_87559129_2025_2453030
crossref_primary_10_3390_foods8080347
crossref_primary_10_1016_j_fochx_2024_101966
crossref_primary_10_3390_foods13040616
crossref_primary_10_1080_10408398_2025_2450528
crossref_primary_10_3390_molecules27103294
crossref_primary_10_3390_ph13050082
crossref_primary_10_1007_s11694_020_00472_7
crossref_primary_10_3390_foods10071564
crossref_primary_10_1080_10408398_2019_1572588
crossref_primary_10_1080_10942912_2023_2241659
crossref_primary_10_3390_molecules27227977
crossref_primary_10_1097_HM9_0000000000000089
crossref_primary_10_3390_foods12091906
crossref_primary_10_1007_s10311_021_01217_8
crossref_primary_10_3390_antiox10111830
crossref_primary_10_36790_epistemus_v18i35_316
crossref_primary_10_3390_pr12081714
crossref_primary_10_3390_antiox10091454
crossref_primary_10_3390_molecules24061056
crossref_primary_10_3390_ijms25189992
crossref_primary_10_1016_j_tifs_2021_05_029
crossref_primary_10_3390_dairy5040047
crossref_primary_10_1155_2023_6654250
crossref_primary_10_3390_foods12030679
crossref_primary_10_17660_ActaHortic_2024_1387_27
crossref_primary_10_3390_foods9091157
crossref_primary_10_3390_molecules26123480
crossref_primary_10_1080_87559129_2024_2383429
crossref_primary_10_1108_NFS_10_2018_0291
crossref_primary_10_3390_foods10112669
crossref_primary_10_3390_foods10112867
Cites_doi 10.1017/S0950268800056880
10.1016/S0168-1605(01)00660-2
10.3168/jds.2009-2234
10.1023/A:1008144310986
10.1093/jn/132.12.3772
10.1038/ejcn.2010.221
10.1016/j.ijfoodmicro.2011.03.006
10.1016/j.foodchem.2017.04.112
10.1016/j.jff.2017.07.019
10.1016/j.foodqual.2005.06.007
10.1016/j.idairyj.2016.12.012
10.1016/j.lwt.2015.09.027
10.1016/j.foodres.2015.01.014
10.1016/j.foodchem.2017.02.054
10.1007/s00217-008-0874-2
10.3920/978-90-8686-766-0
10.1016/j.numecd.2009.05.015
10.1002/jsfa.7836
10.1016/j.foodres.2011.02.021
10.1016/j.foodchem.2016.08.022
10.1016/j.fct.2017.10.023
10.1016/j.tifs.2006.04.004
10.1016/j.foodchem.2015.06.088
10.1016/j.foodres.2012.09.012
10.1128/CMR.12.4.564
10.1016/j.foodchem.2016.01.012
10.1016/S0021-9673(04)01409-8
10.1111/ijfs.13413
10.1016/j.jfoodeng.2008.04.010
10.1016/S0963-9969(00)00038-7
10.1016/j.idairyj.2010.01.002
10.1016/j.lwt.2007.05.019
10.3168/jds.2011-5297
10.1016/j.foodqual.2004.02.008
10.3168/jds.2015-9765
10.1108/07363769710186015
10.1111/1750-3841.12834
10.1016/j.aoas.2014.11.007
10.1016/S0168-1605(01)00443-3
10.1111/1750-3841.12988
10.1051/lait:2000127
10.1186/2251-6581-12-43
10.1016/j.lwt.2015.03.113
10.1016/j.gfs.2016.03.005
10.1016/j.aoas.2014.06.008
10.1016/j.lwt.2012.01.038
10.1186/s12896-017-0369-y
10.1016/j.idairyj.2004.05.006
10.1111/jfpp.13156
10.1016/j.idairyj.2006.12.003
10.1016/j.foodchem.2012.09.148
10.1016/j.copbio.2011.08.007
10.1111/jfpp.12265
10.1016/j.tifs.2016.03.009
10.1590/fst.2014.0057
10.1016/S1369-703X(02)00221-8
10.1021/jf501950s
10.1016/j.foodqual.2005.03.003
10.1016/j.cofs.2015.08.004
10.1080/10942911003637335
10.1016/j.lwt.2009.12.005
10.3390/antiox7050061
10.3390/foods2040444
10.1080/1040869059096
10.1080/10408398.2013.794327
10.1016/j.biortech.2010.12.019
10.1016/j.ijfoodmicro.2011.12.025
10.1016/j.ifset.2015.02.005
10.1016/S0963-9969(02)00107-2
10.1089/jmf.2010.0009
10.3168/jds.S0022-0302(06)72112-9
10.1111/j.1750-3841.2010.01688.x
10.1016/j.lwt.2006.10.003
10.1111/j.1541-4337.2010.00120.x
10.1016/S0260-8774(02)00247-9
10.3168/jds.2014-8796
10.1016/j.foodchem.2017.04.125
10.1111/1471-0307.12359
10.3168/jds.S0022-0302(89)79246-8
10.1016/S0140-6736(03)13173-X
10.1111/jfpp.13098
10.1016/j.foodchem.2014.12.013
10.3168/jds.2015-9450
10.1128/AEM.68.4.1561-1568.2002
10.1016/j.aca.2009.10.001
10.1016/j.foodcont.2015.11.013
10.1111/j.1750-3841.2012.02840.x
10.1080/10408390802067126
10.1016/j.lwt.2010.09.005
10.1016/S0958-6946(03)00166-3
10.1111/1750-3841.13138
10.1080/10408398809527476
10.1016/j.foodchem.2015.04.107
10.1007/s13197-011-0290-7
10.3168/jds.2017-13069
10.1161/CIRCULATIONAHA.115.018585
10.1201/9781439828496.ch8
10.1016/j.foodchem.2014.02.040
10.3390/molecules23010056
10.1007/s13197-015-2105-8
10.1016/j.lwt.2008.03.008
10.1007/s00125-006-0198-3
10.1007/s00217-016-2637-9
10.1016/j.apcbee.2012.06.012
10.1126/science.1185383
10.1002/col.20158
10.1016/j.bcab.2017.11.010
10.1111/jfq.12181
10.3390/ijms150915638
10.1016/j.lwt.2013.03.008
10.1001/archinte.164.4.370
ContentType Journal Article
Copyright 2018 by the authors. 2018
Copyright_xml – notice: 2018 by the authors. 2018
DBID AAYXX
CITATION
CGR
CUY
CVF
ECM
EIF
NPM
7X8
7S9
L.6
5PM
DOI 10.3390/nu10101358
DatabaseName CrossRef
Medline
MEDLINE
MEDLINE (Ovid)
MEDLINE
MEDLINE
PubMed
MEDLINE - Academic
AGRICOLA
AGRICOLA - Academic
PubMed Central (Full Participant titles)
DatabaseTitle CrossRef
MEDLINE
Medline Complete
MEDLINE with Full Text
PubMed
MEDLINE (Ovid)
MEDLINE - Academic
AGRICOLA
AGRICOLA - Academic
DatabaseTitleList
MEDLINE - Academic
AGRICOLA
CrossRef
MEDLINE
Database_xml – sequence: 1
  dbid: NPM
  name: PubMed
  url: https://proxy.k.utb.cz/login?url=http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=PubMed
  sourceTypes: Index Database
– sequence: 2
  dbid: EIF
  name: MEDLINE
  url: https://proxy.k.utb.cz/login?url=https://www.webofscience.com/wos/medline/basic-search
  sourceTypes: Index Database
DeliveryMethod fulltext_linktorsrc
Discipline Anatomy & Physiology
EISSN 2072-6643
ExternalDocumentID PMC6213882
30249001
10_3390_nu10101358
Genre Journal Article
Review
GrantInformation_xml – fundername: IMIDRA
  grantid: FPLACT16
– fundername: MINECO
  grantid: SUSCOFFEE (AGL2014-57239-R)
GroupedDBID ---
53G
5VS
7X7
88E
8FE
8FH
8FI
8FJ
A8Z
AADQD
AAFWJ
AAHBH
AAWTL
AAYXX
ABUWG
ACIWK
ACPRK
ADRAZ
AENEX
AFKRA
AFRAH
AFZYC
ALIPV
ALMA_UNASSIGNED_HOLDINGS
APEBS
BENPR
BPHCQ
BVXVI
CCPQU
CITATION
DIK
E3Z
EBD
ECGQY
EIHBH
ESTFP
EYRJQ
F5P
FYUFA
GX1
HMCUK
HYE
IPNFZ
KQ8
LK8
M1P
M48
MODMG
M~E
OK1
P2P
P6G
PGMZT
PHGZM
PHGZT
PIMPY
PQQKQ
PROAC
PSQYO
RIG
RNS
RPM
TR2
UKHRP
CGR
CUY
CVF
ECM
EIF
NPM
PJZUB
PPXIY
7X8
7S9
L.6
5PM
ID FETCH-LOGICAL-c411t-7a7ba206e4934f3f2dbe8d1b46bf7a5475f3f11dc62f8169924c745b62e6ca3
IEDL.DBID M48
ISSN 2072-6643
IngestDate Thu Aug 21 18:24:16 EDT 2025
Fri Jul 11 01:57:26 EDT 2025
Wed Jul 30 11:27:19 EDT 2025
Mon Jul 21 06:06:11 EDT 2025
Thu Apr 24 22:55:09 EDT 2025
Tue Jul 01 02:30:24 EDT 2025
IsDoiOpenAccess true
IsOpenAccess true
IsPeerReviewed true
IsScholarly true
Issue 10
Keywords functional foods
byproducts
dairy products
sustainability
Language English
License https://creativecommons.org/licenses/by/4.0
Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
LinkModel DirectLink
MergedId FETCHMERGED-LOGICAL-c411t-7a7ba206e4934f3f2dbe8d1b46bf7a5475f3f11dc62f8169924c745b62e6ca3
Notes ObjectType-Article-1
SourceType-Scholarly Journals-1
ObjectType-Feature-2
ObjectType-Review-3
content type line 23
ORCID 0000-0003-0511-3605
0000-0001-6309-5383
OpenAccessLink http://journals.scholarsportal.info/openUrl.xqy?doi=10.3390/nu10101358
PMID 30249001
PQID 2112189131
PQPubID 23479
ParticipantIDs pubmedcentral_primary_oai_pubmedcentral_nih_gov_6213882
proquest_miscellaneous_2286923495
proquest_miscellaneous_2112189131
pubmed_primary_30249001
crossref_primary_10_3390_nu10101358
crossref_citationtrail_10_3390_nu10101358
ProviderPackageCode CITATION
AAYXX
PublicationCentury 2000
PublicationDate 20180922
PublicationDateYYYYMMDD 2018-09-22
PublicationDate_xml – month: 9
  year: 2018
  text: 20180922
  day: 22
PublicationDecade 2010
PublicationPlace Switzerland
PublicationPlace_xml – name: Switzerland
PublicationTitle Nutrients
PublicationTitleAlternate Nutrients
PublicationYear 2018
Publisher MDPI
Publisher_xml – name: MDPI
References Bazinet (ref_58) 2015; 98
Erbay (ref_55) 2015; 98
Grabitske (ref_132) 2009; 49
ref_99
ref_130
Martins (ref_93) 2016; 52
Prudencio (ref_100) 2008; 41
Scalbert (ref_114) 2005; 45
Aliakbarian (ref_27) 2015; 62
Serra (ref_62) 2008; 89
Tanguy (ref_77) 2017; 229
Bencivenni (ref_103) 2016; 201
ref_18
Giordani (ref_104) 2015; 29
Tseng (ref_29) 2013; 138
ref_126
Bahadoran (ref_113) 2013; 12
Morgan (ref_84) 1993; 111
Cheng (ref_85) 2003; 36
Nontasan (ref_32) 2012; 2
Lario (ref_36) 2005; 30
Rizk (ref_49) 2014; 59
Pereira (ref_127) 2004; 164
Yadav (ref_135) 2007; 17
Hedegaard (ref_65) 2006; 89
Peltonen (ref_128) 2006; 49
Sah (ref_21) 2016; 65
Sah (ref_22) 2015; 98
Tseng (ref_120) 2012; 77
Cartolano (ref_19) 2012; 154
Granato (ref_4) 2010; 9
ref_20
Chouchouli (ref_43) 2013; 53
Verbeke (ref_139) 2006; 17
ref_124
Hasler (ref_108) 2002; 132
Sanz (ref_42) 2008; 227
Saffon (ref_16) 2013; 2
Jeong (ref_106) 2014; 157
(ref_125) 2006; 21
Abid (ref_52) 2017; 233
Durand (ref_68) 2016; 190
Naczk (ref_111) 2004; 1054
Yoon (ref_81) 2016; 63
Tayel (ref_90) 2015; 80
Crizel (ref_47) 2014; 34
Marchiani (ref_59) 2015; 53
Daglia (ref_87) 2012; 23
ref_72
Ghorbanzade (ref_40) 2017; 216
Childs (ref_138) 1997; 14
Servili (ref_13) 2011; 147
Marchiani (ref_45) 2016; 39
Terpou (ref_54) 2018; 13
ref_78
Guillon (ref_131) 2000; 33
ref_76
ref_74
Mozaffarian (ref_109) 2016; 133
ref_73
Llamas (ref_92) 2009; 655
Yi (ref_34) 2014; 86
Sodini (ref_134) 2005; 15
Jayathilakan (ref_137) 2012; 49
Fan (ref_3) 2016; 11
ref_83
ref_82
(ref_95) 2016; 7
Dogan (ref_57) 2016; 242
Dufour (ref_80) 2001; 67
Siddiqui (ref_60) 2011; 44
Cowan (ref_88) 1999; 12
Costa (ref_112) 2017; 110
Perina (ref_25) 2015; 70
Silva (ref_136) 2010; 20
Unal (ref_15) 2012; 95
Chen (ref_26) 2010; 75
Demirci (ref_14) 2017; 36
Lopes (ref_30) 2017; 97
Bertolino (ref_38) 2015; 63
Menrad (ref_5) 2003; 56
Brisabois (ref_79) 1997; 16
Jakobek (ref_122) 2015; 175
Karnopp (ref_44) 2017; 233
Mateus (ref_94) 2014; 62
Pasotti (ref_10) 2017; 17
Frumento (ref_28) 2013; 51
ref_53
Hashim (ref_31) 2009; 92
Yerlikaya (ref_39) 2011; 6
Lagazzo (ref_23) 2013; 50
Peters (ref_129) 2003; 361
McSweeney (ref_69) 2000; 80
Costa (ref_121) 2010; 20
ref_61
Jardin (ref_75) 2017; 68
Urala (ref_140) 2004; 15
Kaur (ref_11) 2011; 14
ref_67
ref_66
Vital (ref_12) 2017; 52
Shan (ref_56) 2011; 14
Marafon (ref_133) 2011; 44
ref_63
Giusti (ref_97) 2003; 14
Perego (ref_24) 2012; 47
Boskou (ref_116) 2006; 17
Hwang (ref_50) 2009; 42
ref_117
Aslan (ref_48) 2013; 78
Zhang (ref_17) 2015; 80
ref_119
ref_118
Teixeira (ref_96) 2014; 15
Haggag (ref_37) 2014; 59
Neveu (ref_115) 2010; 64
Nadeem (ref_51) 2014; 39
Marinho (ref_91) 2015; 80
ref_110
Silva (ref_71) 2018; 101
Prata (ref_98) 2007; 40
Sharma (ref_1) 2015; 56
Godfray (ref_2) 2010; 327
McKee (ref_123) 2000; 55
Sendra (ref_35) 2010; 43
Jridi (ref_46) 2015; 188
Min (ref_105) 2011; 102
ref_107
Urala (ref_6) 2007; 18
(ref_33) 2004; 14
Hanna (ref_64) 2017; 70
ref_41
Ultee (ref_86) 2002; 68
ref_102
ref_101
Fox (ref_70) 1989; 72
Wilson (ref_89) 2002; 73
ref_9
ref_8
ref_7
References_xml – ident: ref_9
– ident: ref_74
– volume: 111
  start-page: 181
  year: 1993
  ident: ref_84
  article-title: Verotoxin producing Escherichia coli 0 157 infections associated with the consumption of yoghurt
  publication-title: Epidemiol. Infect.
  doi: 10.1017/S0950268800056880
– volume: 73
  start-page: 275
  year: 2002
  ident: ref_89
  article-title: Modelling microbial growth in structured foods: Towards a unified approach
  publication-title: Int. J. Food Microbiol.
  doi: 10.1016/S0168-1605(01)00660-2
– volume: 92
  start-page: 5403
  year: 2009
  ident: ref_31
  article-title: Quality characteristics and consumer acceptance of yogurt fortified with date fiber
  publication-title: J. Dairy Sci.
  doi: 10.3168/jds.2009-2234
– volume: 55
  start-page: 285
  year: 2000
  ident: ref_123
  article-title: Underutilized sources of dietary fiber: A review
  publication-title: Plant. Foods Hum. Nutr.
  doi: 10.1023/A:1008144310986
– volume: 132
  start-page: 3772
  year: 2002
  ident: ref_108
  article-title: Functional foods: Benefits, concerns and challenges—A position paper from the American Council on Science and Health
  publication-title: J. Nutr.
  doi: 10.1093/jn/132.12.3772
– volume: 64
  start-page: S112
  year: 2010
  ident: ref_115
  article-title: Identification of the 100 richest dietary sources of polyphenols: An application of the Phenol-Explorer database
  publication-title: Eur. J. Clin. Nutr.
  doi: 10.1038/ejcn.2010.221
– volume: 147
  start-page: 45
  year: 2011
  ident: ref_13
  article-title: Functional milk beverage fortified with phenolic compounds extracted from olive vegetation water, and fermented with functional lactic acid bacteria
  publication-title: Int. J. Food Microbiol.
  doi: 10.1016/j.ijfoodmicro.2011.03.006
– volume: 233
  start-page: 401
  year: 2017
  ident: ref_44
  article-title: Optimization of an organic yogurt based on sensorial, nutritional, and functional perspectives
  publication-title: Food Chem.
  doi: 10.1016/j.foodchem.2017.04.112
– volume: 36
  start-page: 396
  year: 2017
  ident: ref_14
  article-title: Rice bran improve probiotic viability in yoghurt and provide added antioxidative benefits
  publication-title: J. Funct. Foods
  doi: 10.1016/j.jff.2017.07.019
– volume: 18
  start-page: 1
  year: 2007
  ident: ref_6
  article-title: Consumers’ changing attitudes towards functional foods
  publication-title: Food Qual. Prefer.
  doi: 10.1016/j.foodqual.2005.06.007
– volume: 68
  start-page: 38
  year: 2017
  ident: ref_75
  article-title: Proteolysis of casein micelles by heat-stable protease secreted by Serratia liquefaciens leads to the destabilisation of UHT milk during its storage
  publication-title: Int. Dairy J.
  doi: 10.1016/j.idairyj.2016.12.012
– volume: 16
  start-page: 467
  year: 1997
  ident: ref_79
  article-title: Pathogenic organisms in milk and milk products: The situation in France and in Europe
  publication-title: Rev. Sci. Tech.
– volume: 65
  start-page: 978
  year: 2016
  ident: ref_21
  article-title: Physicochemical, textural and rheological properties of probiotic yogurt fortified with fibre-rich pineapple peel powder during refrigerated storage
  publication-title: LWT-Food Sci. Technol.
  doi: 10.1016/j.lwt.2015.09.027
– volume: 70
  start-page: 134
  year: 2015
  ident: ref_25
  article-title: Effect of vegetal-oil emulsion and passion fruit peel-powder on sensory acceptance of functional yogurt
  publication-title: Food Res. Int.
  doi: 10.1016/j.foodres.2015.01.014
– volume: 229
  start-page: 104
  year: 2017
  ident: ref_77
  article-title: Ser2 from Serratia liquefaciens L53: A new heat stable protease able to destabilize UHT milk during its storage
  publication-title: Food Chem.
  doi: 10.1016/j.foodchem.2017.02.054
– volume: 227
  start-page: 1515
  year: 2008
  ident: ref_42
  article-title: Yogurt enrichment with functional asparagus fibre. Effect of fibre extraction method on rheological properties, colour, and sensory acceptance
  publication-title: Eur. Food Res. Technol.
  doi: 10.1007/s00217-008-0874-2
– ident: ref_83
  doi: 10.3920/978-90-8686-766-0
– volume: 20
  start-page: 1
  year: 2010
  ident: ref_121
  article-title: Polyphenols and health: What compounds are involved?
  publication-title: Nutr. Metab. Cardiovasc. Dis.
  doi: 10.1016/j.numecd.2009.05.015
– volume: 97
  start-page: 1108
  year: 2017
  ident: ref_30
  article-title: Addition of grape pomace extract to probiotic fermented goat milk: The effect on phenolic content, probiotic viability and sensory acceptability
  publication-title: J. Sci. Food Agric.
  doi: 10.1002/jsfa.7836
– volume: 78
  start-page: 1543
  year: 2013
  ident: ref_48
  article-title: Enrichment of functional properties of ice cream with pomegranate by-products
  publication-title: J. Food Sci.
– volume: 44
  start-page: 1866
  year: 2011
  ident: ref_60
  article-title: Agro-industrial potential of exotic fruit byproducts as a source of food additives
  publication-title: Food Res. Int.
  doi: 10.1016/j.foodres.2011.02.021
– volume: 216
  start-page: 146
  year: 2017
  ident: ref_40
  article-title: Nano-encapsulation of fish oil in nano-liposomes and its application in fortification of yogurt
  publication-title: Food Chem.
  doi: 10.1016/j.foodchem.2016.08.022
– volume: 110
  start-page: 286
  year: 2017
  ident: ref_112
  article-title: Current evidence on the effect of dietary polyphenols intake on chronic diseases
  publication-title: Food Chem. Toxicol.
  doi: 10.1016/j.fct.2017.10.023
– volume: 17
  start-page: 505
  year: 2006
  ident: ref_116
  article-title: Sources of natural phenolic antioxidants
  publication-title: Trends Food Sci. Technol.
  doi: 10.1016/j.tifs.2006.04.004
– volume: 190
  start-page: 1137
  year: 2016
  ident: ref_68
  article-title: Effect of heat-processing on the antioxidant and prooxidant activities of b-carotene from natural and synthetic origins on red blood cells
  publication-title: Food Chem.
  doi: 10.1016/j.foodchem.2015.06.088
– volume: 50
  start-page: 224
  year: 2013
  ident: ref_23
  article-title: Rheology, spontaneous whey separation, microstructure and sensorial characteristics of probiotic yoghurts enriched with passion fruit fiber
  publication-title: Food Res. Int.
  doi: 10.1016/j.foodres.2012.09.012
– volume: 12
  start-page: 564
  year: 1999
  ident: ref_88
  article-title: Plant products as antimicrobial agents
  publication-title: Clin. Microbiol. Rev.
  doi: 10.1128/CMR.12.4.564
– volume: 201
  start-page: 37
  year: 2016
  ident: ref_103
  article-title: Pectin content and composition from different food waste streams in memory
  publication-title: Food Chem.
  doi: 10.1016/j.foodchem.2016.01.012
– volume: 1054
  start-page: 95
  year: 2004
  ident: ref_111
  article-title: Extraction and analysis of phenolics in food
  publication-title: J. Chromatogr. A
  doi: 10.1016/S0021-9673(04)01409-8
– volume: 52
  start-page: 1483
  year: 2017
  ident: ref_12
  article-title: Effect of addition of Agaricus blazei mushroom residue to milk enriched with Omega-3 on the prevention of lipid oxidation and bioavailability of bioactive compounds after in vitro gastrointestinal digestion
  publication-title: Int. J. Food Sci. Technol.
  doi: 10.1111/ijfs.13413
– volume: 89
  start-page: 99
  year: 2008
  ident: ref_62
  article-title: Quantification of lipolysis and lipid oxidation during cold storage of yogurts produced from milk treated by ultra-high pressure homogenization
  publication-title: J. Food Eng.
  doi: 10.1016/j.jfoodeng.2008.04.010
– volume: 33
  start-page: 233
  year: 2000
  ident: ref_131
  article-title: Structural and physical properties of dietary fibres, and consequences of processing on human physiology
  publication-title: Food Res. Int.
  doi: 10.1016/S0963-9969(00)00038-7
– volume: 20
  start-page: 415
  year: 2010
  ident: ref_136
  article-title: Açai pulp addition improves fatty acid profile and probiotic viability in yoghurt
  publication-title: Int. Dairy J.
  doi: 10.1016/j.idairyj.2010.01.002
– volume: 41
  start-page: 905
  year: 2008
  ident: ref_100
  article-title: Petit suisse manufactured with cheese whey retentate and application of betalains and anthocyanins
  publication-title: LWT-Food Sci. Technol.
  doi: 10.1016/j.lwt.2007.05.019
– volume: 95
  start-page: 3617
  year: 2012
  ident: ref_15
  article-title: Microstructural, textural, and sensory characteristics of probiotic yogurts fortified with sodium calcium caseinate or whey protein concentrate
  publication-title: J. Dairy Sci.
  doi: 10.3168/jds.2011-5297
– volume: 15
  start-page: 793
  year: 2004
  ident: ref_140
  article-title: Attitudes behind consumers’ willingness to use functional foods
  publication-title: Food Qual. Prefer.
  doi: 10.1016/j.foodqual.2004.02.008
– volume: 98
  start-page: 8391
  year: 2015
  ident: ref_55
  article-title: Effects of whey or maltodextrin addition during production on physical quality of white cheese powder during storage
  publication-title: J. Dairy Sci.
  doi: 10.3168/jds.2015-9765
– volume: 14
  start-page: 433
  year: 1997
  ident: ref_138
  article-title: Foods that help prevent disease: Consumer attitudes and public policy implications
  publication-title: J. Consum. Mark.
  doi: 10.1108/07363769710186015
– volume: 80
  start-page: M788
  year: 2015
  ident: ref_17
  article-title: Physiochemical properties, microstructure, and probiotic survivability of nonfat goats’ milk yogurt using heat-treated whey protein concentrate as fat replacer
  publication-title: J. Food Sci.
  doi: 10.1111/1750-3841.12834
– volume: 59
  start-page: 207
  year: 2014
  ident: ref_37
  article-title: Antioxidant activities and physical properties of stirred yoghurt fortified with pomegranate peel extracts
  publication-title: Ann. Agric. Sci.
  doi: 10.1016/j.aoas.2014.11.007
– volume: 67
  start-page: 1
  year: 2001
  ident: ref_80
  article-title: Implication of milk and milk products in food-borne diseases in France and in different industrialised countries
  publication-title: Int. J. Food Microbiol.
  doi: 10.1016/S0168-1605(01)00443-3
– ident: ref_67
– volume: 80
  start-page: 2045
  year: 2015
  ident: ref_91
  article-title: Ripened semihard cheese covered with lard and dehydrated rosemary (Rosmarinus officinalis L.) leaves: Processing, characterization, and quality traits
  publication-title: J. Food Sci.
  doi: 10.1111/1750-3841.12988
– volume: 80
  start-page: 293
  year: 2000
  ident: ref_69
  article-title: Biochemical pathways for the production of flavour compounds in cheeses during ripening: A review
  publication-title: Lait
  doi: 10.1051/lait:2000127
– volume: 12
  start-page: 43
  year: 2013
  ident: ref_113
  article-title: Dietary polyphenols as potential neutraceuticals in management of diabetes: A review
  publication-title: J. Diabetes Metab. Disord.
  doi: 10.1186/2251-6581-12-43
– volume: 63
  start-page: 1145
  year: 2015
  ident: ref_38
  article-title: Influence of the addition of different hazelnut skins on the physicochemical, antioxidant, polyphenol and sensory properties of yogurt
  publication-title: LWT-Food Sci. Technol.
  doi: 10.1016/j.lwt.2015.03.113
– volume: 11
  start-page: 11
  year: 2016
  ident: ref_3
  article-title: Sustainable food security and nutrition: Demystifying conventional beliefs
  publication-title: Glob. Food Sec.
  doi: 10.1016/j.gfs.2016.03.005
– volume: 59
  start-page: 53
  year: 2014
  ident: ref_49
  article-title: Charactrization of carotenoids (lyco-red) extracted from tomato peels and its uses as natural colorants and antioxidants of ice cream
  publication-title: Ann. Agric. Sci.
  doi: 10.1016/j.aoas.2014.06.008
– volume: 47
  start-page: 393
  year: 2012
  ident: ref_24
  article-title: Influence of milk type and addition of passion fruit peel powder on fermentation kinetics, texture profile and bacterial viability in probiotic yoghurts
  publication-title: LWT-Food Sci. Technol.
  doi: 10.1016/j.lwt.2012.01.038
– ident: ref_73
– volume: 17
  start-page: 1
  year: 2017
  ident: ref_10
  article-title: Fermentation of lactose to ethanol in cheese whey permeate and concentrated permeate by engineered Escherichia coli
  publication-title: BMC Biotechnol.
  doi: 10.1186/s12896-017-0369-y
– volume: 62
  start-page: 376
  year: 2015
  ident: ref_27
  article-title: Production of a novel fermented milk fortified with natural antioxidants and its analysis by NIR spectroscopy
  publication-title: Food Sci. Technol. Int.
– volume: 15
  start-page: 29
  year: 2005
  ident: ref_134
  article-title: Physical properties and microstructure of yoghurts supplemented with milk protein hydrolysates
  publication-title: Int. Dairy J.
  doi: 10.1016/j.idairyj.2004.05.006
– ident: ref_18
  doi: 10.1111/jfpp.13156
– volume: 17
  start-page: 1006
  year: 2007
  ident: ref_135
  article-title: Production of free fatty acids and conjugated linoleic acid in probiotic dahi containing Lactobacillus acidophilus and Lactobacillus casei during fermentation and storage
  publication-title: Int. Dairy J.
  doi: 10.1016/j.idairyj.2006.12.003
– volume: 138
  start-page: 356
  year: 2013
  ident: ref_29
  article-title: Wine grape pomace as antioxidant dietary fibre for enhancing nutritional value and improving storability of yogurt and salad dressing
  publication-title: Food Chem.
  doi: 10.1016/j.foodchem.2012.09.148
– volume: 23
  start-page: 174
  year: 2012
  ident: ref_87
  article-title: Polyphenols as antimicrobial agents
  publication-title: Curr. Opin. Biotechnol.
  doi: 10.1016/j.copbio.2011.08.007
– volume: 39
  start-page: 591
  year: 2014
  ident: ref_51
  article-title: Enhancement of the oxidative stability of whey butter through almond (Prunus dulcis) peel extract
  publication-title: J. Food Process. Preserv.
  doi: 10.1111/jfpp.12265
– volume: 52
  start-page: 1
  year: 2016
  ident: ref_93
  article-title: Food colorants: Challenges, opportunities and current desires of agro-industries to ensure consumer expectations and regulatory practices
  publication-title: Trends Food Sci. Technol.
  doi: 10.1016/j.tifs.2016.03.009
– volume: 34
  start-page: 332
  year: 2014
  ident: ref_47
  article-title: de M.; Araujo, R.R. de; Rios, A. de O.; Rech, R.; Flôres, S.H. Orange fiber as a novel fat replacer in lemon ice cream
  publication-title: Food Sci. Technol.
  doi: 10.1590/fst.2014.0057
– volume: 14
  start-page: 217
  year: 2003
  ident: ref_97
  article-title: Acylated anthocyanins from edible sources and their applications in food systems
  publication-title: Biochem. Eng. J.
  doi: 10.1016/S1369-703X(02)00221-8
– volume: 51
  start-page: 370
  year: 2013
  ident: ref_28
  article-title: Development of milk fermented with Lactobacillus acidophilus fortified with Vitis vinifera marc flour
  publication-title: Food Technol. Biotechnol.
– volume: 62
  start-page: 6879
  year: 2014
  ident: ref_94
  article-title: Anthocyanins. Plant pigments and beyond
  publication-title: J. Agric. Food Chem.
  doi: 10.1021/jf501950s
– ident: ref_126
– ident: ref_101
– volume: 17
  start-page: 126
  year: 2006
  ident: ref_139
  article-title: Functional foods: Consumer willingness to compromise on taste for health?
  publication-title: Food Qual. Prefer.
  doi: 10.1016/j.foodqual.2005.03.003
– volume: 7
  start-page: 20
  year: 2016
  ident: ref_95
  article-title: Natural food pigments and colorants
  publication-title: Curr. Opin. Food Sci.
  doi: 10.1016/j.cofs.2015.08.004
– volume: 14
  start-page: 1217
  year: 2011
  ident: ref_11
  article-title: Shelf Life Enhancement of Butter, Ice-Cream, and Mayonnaise by Addition of Lycopene
  publication-title: Int. J. Food Prop.
  doi: 10.1080/10942911003637335
– volume: 43
  start-page: 708
  year: 2010
  ident: ref_35
  article-title: Viscoelastic properties of orange fiber enriched yogurt as a function of fiber dose, size and thermal treatment
  publication-title: LWT-Food Sci. Technol.
  doi: 10.1016/j.lwt.2009.12.005
– ident: ref_53
  doi: 10.3390/antiox7050061
– ident: ref_78
– volume: 2
  start-page: 444
  year: 2013
  ident: ref_16
  article-title: Behavior of heat-denatured whey:buttermilk protein aggregates during the yogurt-making process and their influence on set-type yogurt properties
  publication-title: Foods
  doi: 10.3390/foods2040444
– volume: 45
  start-page: 287
  year: 2005
  ident: ref_114
  article-title: Dietary polyphenols and the prevention of diseases
  publication-title: Crit. Rev. Food Sci. Nutr.
  doi: 10.1080/1040869059096
– volume: 56
  start-page: 1647
  year: 2015
  ident: ref_1
  article-title: Utilization of food processing by-products as dietary, functional, and novel fiber: A review
  publication-title: Crit. Rev. Food Sci. Nutr.
  doi: 10.1080/10408398.2013.794327
– volume: 102
  start-page: 3855
  year: 2011
  ident: ref_105
  article-title: Environmentally friendly preparation of pectins from agricultural byproducts and their structural/rheological characterization
  publication-title: Bioresour. Technol.
  doi: 10.1016/j.biortech.2010.12.019
– volume: 154
  start-page: 135
  year: 2012
  ident: ref_19
  article-title: Fibers from fruit by-products enhance probiotic viability and fatty acid profile and increase CLA content in yoghurts
  publication-title: Int. J. Food Microbiol.
  doi: 10.1016/j.ijfoodmicro.2011.12.025
– volume: 29
  start-page: 201
  year: 2015
  ident: ref_104
  article-title: Extraction of pectin from passion fruit peel using moderate electric field and conventional heating extraction methods
  publication-title: Innov. Food Sci. Emerg. Technol.
  doi: 10.1016/j.ifset.2015.02.005
– volume: 36
  start-page: 49
  year: 2003
  ident: ref_85
  article-title: Increased acid tolerance of Escherichia coli O157:H7 as affected by acid adaptation time and conditions of acid challenge
  publication-title: Food Res. Int.
  doi: 10.1016/S0963-9969(02)00107-2
– volume: 14
  start-page: 284
  year: 2011
  ident: ref_56
  article-title: Potential application of spice and herb extracts as natural preservatives in cheese
  publication-title: J. Med. Food
  doi: 10.1089/jmf.2010.0009
– ident: ref_61
– volume: 89
  start-page: 495
  year: 2006
  ident: ref_65
  article-title: Comparison of descriptive sensory analysis and chemical analysis for oxidative changes in milk
  publication-title: J. Dairy Sci.
  doi: 10.3168/jds.S0022-0302(06)72112-9
– volume: 75
  start-page: 478
  year: 2010
  ident: ref_26
  article-title: Addition of soluble soybean polysaccharides to dairy products as a source of dietary fiber
  publication-title: J. Food Sci.
  doi: 10.1111/j.1750-3841.2010.01688.x
– volume: 40
  start-page: 1555
  year: 2007
  ident: ref_98
  article-title: Fresh coffee husks as potential sources of anthocyanins
  publication-title: LWT-Food Sci. Technol.
  doi: 10.1016/j.lwt.2006.10.003
– volume: 9
  start-page: 455
  year: 2010
  ident: ref_4
  article-title: Probiotic dairy products as functional foods
  publication-title: Compr. Rev. Food Sci. Food Saf.
  doi: 10.1111/j.1541-4337.2010.00120.x
– volume: 56
  start-page: 181
  year: 2003
  ident: ref_5
  article-title: Market and marketing of functional food in Europe
  publication-title: J. Food Eng.
  doi: 10.1016/S0260-8774(02)00247-9
– volume: 98
  start-page: 1552
  year: 2015
  ident: ref_58
  article-title: Effect of commercial grape extracts on the cheese-making properties of milk
  publication-title: J. Dairy Sci.
  doi: 10.3168/jds.2014-8796
– ident: ref_118
– ident: ref_8
– volume: 233
  start-page: 476
  year: 2017
  ident: ref_52
  article-title: Storage stability of traditional Tunisian butter enriched with antioxidant extract from tomato processing by-products
  publication-title: Food Chem.
  doi: 10.1016/j.foodchem.2017.04.125
– volume: 70
  start-page: 165
  year: 2017
  ident: ref_64
  article-title: Natural antioxidants in milk and dairy products
  publication-title: Int. J. Dairy Technol.
  doi: 10.1111/1471-0307.12359
– volume: 72
  start-page: 1379
  year: 1989
  ident: ref_70
  article-title: Proteolysis During Cheese Manufacture and Ripening
  publication-title: J. Dairy Sci.
  doi: 10.3168/jds.S0022-0302(89)79246-8
– volume: 361
  start-page: 1491
  year: 2003
  ident: ref_129
  article-title: Dietary fibre and colorectal adenoma in a colorectal cancer early detection programme
  publication-title: Lancet
  doi: 10.1016/S0140-6736(03)13173-X
– ident: ref_20
  doi: 10.1111/jfpp.13098
– volume: 175
  start-page: 556
  year: 2015
  ident: ref_122
  article-title: Interactions of polyphenols with carbohydrates, lipids and proteins
  publication-title: Food Chem.
  doi: 10.1016/j.foodchem.2014.12.013
– volume: 98
  start-page: 5905
  year: 2015
  ident: ref_22
  article-title: Effect of refrigerated storage on probiotic viability and the production and stability of antimutagenic and antioxidant peptides in yogurt supplemented with pineapple peel
  publication-title: J. Dairy Sci.
  doi: 10.3168/jds.2015-9450
– volume: 68
  start-page: 1561
  year: 2002
  ident: ref_86
  article-title: The phenolic hydroxyl group of carvacrol is essential for action against the food-borne pathogen Bacillus cereus
  publication-title: Appl. Environ. Microbiol.
  doi: 10.1128/AEM.68.4.1561-1568.2002
– volume: 655
  start-page: 38
  year: 2009
  ident: ref_92
  article-title: Second order advantage in the determination of amaranth, sunset yellow FCF and tartrazine by UV-vis and multivariate curve resolution-alternating least squares
  publication-title: Anal. Chim. Acta
  doi: 10.1016/j.aca.2009.10.001
– ident: ref_66
– volume: 63
  start-page: 201
  year: 2016
  ident: ref_81
  article-title: Microbial benefits and risks of raw milk cheese
  publication-title: Food Control.
  doi: 10.1016/j.foodcont.2015.11.013
– ident: ref_107
– ident: ref_110
– volume: 77
  start-page: 1
  year: 2012
  ident: ref_120
  article-title: Effect of different drying methods and storage time on the retention of bioactive compounds and antibacterial activity of wine grape pomace (Pinot Noir and Merlot)
  publication-title: J. Food Sci.
  doi: 10.1111/j.1750-3841.2012.02840.x
– ident: ref_72
– ident: ref_124
– volume: 49
  start-page: 327
  year: 2009
  ident: ref_132
  article-title: Gastrointestinal effects of low-digestible carbohydrates
  publication-title: Crit. Rev. Food Sci. Nutr.
  doi: 10.1080/10408390802067126
– ident: ref_7
– volume: 6
  start-page: 5351
  year: 2011
  ident: ref_39
  article-title: Effect of phenolic compounds on characteristics of strained yoghurts produced from sheep milk
  publication-title: Afr. J. Agric. Res.
– ident: ref_76
– volume: 44
  start-page: 511
  year: 2011
  ident: ref_133
  article-title: Optimization of the rheological properties of probiotic yoghurts supplemented with milk proteins
  publication-title: LWT-Food Sci. Technol.
  doi: 10.1016/j.lwt.2010.09.005
– volume: 14
  start-page: 151
  year: 2004
  ident: ref_33
  article-title: Microstructure and texture of yogurt as influenced by fat replacers
  publication-title: Int. Dairy J.
  doi: 10.1016/S0958-6946(03)00166-3
– volume: 21
  start-page: 61
  year: 2006
  ident: ref_125
  article-title: La fibra dietética
  publication-title: Nutr. Hosp.
– ident: ref_82
– volume: 80
  start-page: M2886
  year: 2015
  ident: ref_90
  article-title: Foodborne pathogens prevention and sensory attributes enhancement in processed cheese via flavoring with plant extracts
  publication-title: J. Food Sci.
  doi: 10.1111/1750-3841.13138
– ident: ref_119
  doi: 10.1080/10408398809527476
– volume: 188
  start-page: 8
  year: 2015
  ident: ref_46
  article-title: Tunisian date (Phoenix dactylifera L.) by-products: Characterization and potential effects on sensory, textural and antioxidant properties of dairy desserts
  publication-title: Food Chem.
  doi: 10.1016/j.foodchem.2015.04.107
– volume: 49
  start-page: 278
  year: 2012
  ident: ref_137
  article-title: Utilization of byproducts and waste materials from meat, poultry and fish processing industries: A review
  publication-title: J. Food Sci. Technol.
  doi: 10.1007/s13197-011-0290-7
– ident: ref_102
– ident: ref_63
– volume: 101
  start-page: 75
  year: 2018
  ident: ref_71
  article-title: The main spoilage-related psychrotrophic bacteria in refrigerated raw milk
  publication-title: J. Dairy Sci.
  doi: 10.3168/jds.2017-13069
– volume: 133
  start-page: 187
  year: 2016
  ident: ref_109
  article-title: Dietary and policy priorities for cardiovascular disease, diabetes, and obesity—A comprehensive review
  publication-title: Circulation
  doi: 10.1161/CIRCULATIONAHA.115.018585
– ident: ref_130
– ident: ref_117
  doi: 10.1201/9781439828496.ch8
– volume: 157
  start-page: 332
  year: 2014
  ident: ref_106
  article-title: Optimization of enzymatic hydrolysis conditions for extraction of pectin from rapeseed cake (Brassica napus L.) using commercial enzymes
  publication-title: Food Chem.
  doi: 10.1016/j.foodchem.2014.02.040
– ident: ref_41
  doi: 10.3390/molecules23010056
– volume: 53
  start-page: 1585
  year: 2015
  ident: ref_59
  article-title: Physicochemical and nutritional qualities of grape pomace powder-fortified semi-hard cheeses
  publication-title: J. Food Sci. Technol.
  doi: 10.1007/s13197-015-2105-8
– volume: 42
  start-page: 312
  year: 2009
  ident: ref_50
  article-title: Grape wine lees improves the rheological and adds antioxidant properties to ice cream
  publication-title: LWT-Food Sci. Technol.
  doi: 10.1016/j.lwt.2008.03.008
– volume: 49
  start-page: 912
  year: 2006
  ident: ref_128
  article-title: High-fibre, low-fat diet predicts long-term weight loss and decreased type 2 diabetes risk: The Finnish Diabetes Prevention Study
  publication-title: Diabetologia
  doi: 10.1007/s00125-006-0198-3
– volume: 242
  start-page: 1331
  year: 2016
  ident: ref_57
  article-title: Incorporation of dietary fiber concentrates from fruit and vegetable wastes in butter: Effects on physicochemical, textural, and sensory properties
  publication-title: Eur. Food Res. Technol.
  doi: 10.1007/s00217-016-2637-9
– volume: 2
  start-page: 62
  year: 2012
  ident: ref_32
  article-title: Application of Functional Colorant Prepared from Black Rice Bran in Yogurt
  publication-title: APCBEE Procedia
  doi: 10.1016/j.apcbee.2012.06.012
– volume: 327
  start-page: 812
  year: 2010
  ident: ref_2
  article-title: Food security: The challenge of feeding 9 billion people
  publication-title: Science
  doi: 10.1126/science.1185383
– volume: 30
  start-page: 457
  year: 2005
  ident: ref_36
  article-title: Effect of orange fiber addition on yogurt color during fermentation and cold storage
  publication-title: Color. Res. Appl.
  doi: 10.1002/col.20158
– volume: 86
  start-page: 565
  year: 2014
  ident: ref_34
  article-title: Physicochemical and functional properties of micronized jincheng orange by-products (Citrus sinensis Osbeck) dietary fiber and its application as a fat replacer in yogurt
  publication-title: Int. J. Food
– volume: 13
  start-page: 75
  year: 2018
  ident: ref_54
  article-title: Wheat bran as prebiotic cell immobilisation carrier for industrial functional Feta-type cheese making: Chemical, microbial and sensory evaluation
  publication-title: Biocatal. Agric. Biotechnol.
  doi: 10.1016/j.bcab.2017.11.010
– volume: 39
  start-page: 77
  year: 2016
  ident: ref_45
  article-title: Yogurt enrichment with grape pomace: Effect of grape cultivar on physicochemical, microbiological and sensory properties
  publication-title: J. Food Qual.
  doi: 10.1111/jfq.12181
– volume: 15
  start-page: 15638
  year: 2014
  ident: ref_96
  article-title: Natural bioactive compounds from winery by-products as health promoters: A review
  publication-title: Int. J. Mol. Sci.
  doi: 10.3390/ijms150915638
– volume: 53
  start-page: 522
  year: 2013
  ident: ref_43
  article-title: Fortification of yoghurts with grape (Vitis vinifera) seed extracts
  publication-title: LWT-Food Sci. Technol.
  doi: 10.1016/j.lwt.2013.03.008
– volume: 164
  start-page: 370
  year: 2004
  ident: ref_127
  article-title: Dietary Fiber and Risk of Coronary Heart Disease
  publication-title: Arch. Intern. Med.
  doi: 10.1001/archinte.164.4.370
– ident: ref_99
SSID ssj0000070763
Score 2.441094
SecondaryResourceType review_article
Snippet The valorization of food wastes and byproducts has become a major subject of research to improve the sustainability of the food chain. This narrative review...
SourceID pubmedcentral
proquest
pubmed
crossref
SourceType Open Access Repository
Aggregation Database
Index Database
Enrichment Source
StartPage 1358
SubjectTerms attitudes and opinions
bioactive compounds
byproducts
consumer acceptance
Consumer Behavior
Dairy Products
Food Additives
food chain
Food Industry
food matrix
Food Technology
food waste
Functional Food
health promotion
Humans
Industrial Waste
ingredients
new products
nutritionists
palatability
product development
Review
sensory properties
Sustainable Development
Taste
Title Food Byproducts as Sustainable Ingredients for Innovative and Healthy Dairy Foods
URI https://www.ncbi.nlm.nih.gov/pubmed/30249001
https://www.proquest.com/docview/2112189131
https://www.proquest.com/docview/2286923495
https://pubmed.ncbi.nlm.nih.gov/PMC6213882
Volume 10
hasFullText 1
inHoldings 1
isFullTextHit
isPrint
link http://utb.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwjV1Lb9QwEB71ceGCgPJYCisjEBKHQPxODgi10KUgtQJKpb1FdmyLSsVbNruI_feMk-yWLRXi6GScKDO25vti-xuAZ84X0gpVZwW3eSZKITPjfMhqLVywhQhlWzPy6FgdnoqPYznegGX9zt6BzbXULtWTOp2ev_z1Y_EGJ_zrxDiRsr-Kc5qU0rgsNmEbM5JOE_Soh_kdDNZI19NiM8s1yxRm4U6p9Er39dz0F-C8um_yj0Q0ugU3ewRJ9rqQ34YNH-_Azl5E9vx9QZ6Tdk9n-7N8Bz6PJhNH9tOxpqTr2hDTkJPLI1PkQ0S6nfZ84S1Er9juaqT-9MRER7ozSgvyzpxNFyQ9q7kLJ6ODr28Ps76IQlYLSmeZNtoalisvSi4CD8xZXziK8bFBGym0xIuUulqxUFBVIh_DOEmrmFe14fdgK06ifwCEmSA99zYP1ogcYywKaVIXb62TuRvAi6XzqrrXF09lLs4r5BnJ0dWlowfwdGV70alqXGv1ZBmDCgd9Wskw0U_mTYWsFaFJSTn9hw0rFKJXJIADuN_FbfUunoQSMUEPQK9FdGWQRLfX78Szb634tmKUIyt5-F9fsAs3EGC1-0sYewRbs-ncP0YQM7ND2NRjPYTt_YPjT1-w9X5Mh-2o_Q2EafUE
linkProvider Scholars Portal
openUrl ctx_ver=Z39.88-2004&ctx_enc=info%3Aofi%2Fenc%3AUTF-8&rfr_id=info%3Asid%2Fsummon.serialssolutions.com&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.atitle=Food+Byproducts+as+Sustainable+Ingredients+for+Innovative+and+Healthy+Dairy+Foods&rft.jtitle=Nutrients&rft.au=Iriondo-DeHond%2C+Maite&rft.au=Miguel%2C+Eugenio&rft.au=Del+Castillo%2C+Mar%C3%ADa+Dolores&rft.date=2018-09-22&rft.issn=2072-6643&rft.eissn=2072-6643&rft.volume=10&rft.issue=10&rft.spage=1358&rft_id=info:doi/10.3390%2Fnu10101358&rft.externalDBID=n%2Fa&rft.externalDocID=10_3390_nu10101358
thumbnail_l http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/lc.gif&issn=2072-6643&client=summon
thumbnail_m http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/mc.gif&issn=2072-6643&client=summon
thumbnail_s http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/sc.gif&issn=2072-6643&client=summon