The Experts below are selected from a list of 77988 Experts worldwide ranked by ideXlab platform
H.p. Van Egmond - One of the best experts on this subject based on the ideXlab platform.
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Mycotoxins in Dairy Products
Food Chemistry, 2003Co-Authors: H.p. Van EgmondAbstract:Abstract Certain fungi produce chemical substances that cause toxic symptoms when food containing them is ingested by man or animals. These compounds are referred to as mycotoxins. Mycotoxins may contaminate Dairy Products by moulds growing on them, or by the carry-over of mycotoxins occurring in animal feedstuffs ingested by Dairy cattle. An example of the first mentioned category is sterigmatocystin, a carcinogenic mycotoxin sometimes occurring on hard cheese. An example of the second category is aflatoxin M 1 , a compound strongly suspected to be carcinogenic, which often occurs in milk. Due to the fact that processing of milk does not decrease the aflatoxin M 1 content, aflatoxin M 1 occurs in various Dairy Products. Sensitive methods of analysis for the determination of mycotoxins in Dairy Products have been developed in the last 10 years, most of them are based on TLC- or HPLC-separation procedures, followed by fluorimetric measurement. The most fundamental way to tackle the problem of mycotoxin contamination of Dairy Products is to prevent fungal growth on the Dairy Products or, in the case of carry-over of mycotoxins, in the crop before, during and after harvest. If measures to prevent fungal growth and mycotoxins production are not taken or fail, one can sometimes resort to physical or chemical methods to eliminate mycotoxins.
Noreddine Benkerroum - One of the best experts on this subject based on the ideXlab platform.
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Mycotoxins in Dairy Products: A review
International Dairy Journal, 2016Co-Authors: Noreddine BenkerroumAbstract:Milk and Dairy Products continue to raise concerns with regard to contamination with mycotoxins, most of which have a likely or confirmed carcinogenic status. Such concerns are more serious for certain cheeses due to their frequent contamination with high concentrations of mycotoxins from various sources, including the milk used as a raw material and moulds found as contaminants or purposely added for ripening. Different control measures have been suggested to prevent the formation or to remove mycotoxins in Dairy Products once formed therein. However, these methods either provide an insufficient degree of protection or are onerous to implement. This review surveys the main mycotoxins associated with Dairy Products and discusses their health significance. Attention is drawn to the lack of knowledge on the emerging and masked mycotoxins with relevance to Dairy Products. Known control measures are discussed from the perspective of their application while presenting their strengths and weaknesses.
Miguel A Alvarez - One of the best experts on this subject based on the ideXlab platform.
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biogenic amines in Dairy Products
Critical Reviews in Food Science and Nutrition, 2011Co-Authors: Victor Ladero, Daniel M Linares, Marta Perez, B Del Rio, M J Fernandez, Miguel A AlvarezAbstract:Biogenic amines (BA) are organic, basic, nitrogenous compounds with biological activity, mainly formed by the decarboxylation of amino acids. BA are present in a wide range of foods, including Dairy Products, and can accumulate in high concentrations. In some cheeses more than 1000 mg of BA have been detected per kilogram of cheese. The consumption of food containing large amounts of these amines can have toxicological consequences. Although there is no specific legislation regarding the BA content in Dairy Products, it is generally assumed that they should not be allowed to accumulate. Greater knowledge of the factors involved in the synthesis and accumulation of BA should lead to a reduction in their incidence in foods. This article focuses on the factors that affect BA production, in particular environmental conditions, the microorganisms that produce them, the genetic organization and regulation of the biosynthetic pathways involved, and the available methods for detecting the presence of BA or BA-producing microorganisms in Dairy Products.
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Microbial Toxins in Dairy Products - Biogenic Amines in Dairy Products
Critical Reviews in Food Science and Nutrition, 2011Co-Authors: Victor Ladero, Daniel M Linares, Marta Perez, Miguel Gueimonde Fernández, Miguel A AlvarezAbstract:Biogenic amines (BA) are organic, basic, nitrogenous compounds with biological activity, mainly formed by the decarboxylation of amino acids. BA are present in a wide range of foods, including Dairy Products, and can accumulate in high concentrations. In some cheeses more than 1000 mg of BA have been detected per kilogram of cheese. The consumption of food containing large amounts of these amines can have toxicological consequences. Although there is no specific legislation regarding the BA content in Dairy Products, it is generally assumed that they should not be allowed to accumulate. Greater knowledge of the factors involved in the synthesis and accumulation of BA should lead to a reduction in their incidence in foods. This article focuses on the factors that affect BA production, in particular environmental conditions, the microorganisms that produce them, the genetic organization and regulation of the biosynthetic pathways involved, and the available methods for detecting the presence of BA or BA-pro...
Maria Saarela - One of the best experts on this subject based on the ideXlab platform.
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Functional Dairy Products - Functional Dairy Products.
2003Co-Authors: Tiina Mattila-sandholm, Maria SaarelaAbstract:Introduction: classifying functional Dairy Products. Part 1 The health benefits of functional Dairy Products: Cancer Coronary heart disease Osteoporosis Probiotics and the management of food allergy Dairy Products and the immune function in the elderly The therapeutic use of probiotics in gastrointestinal inflammation. Part 2 Functional Dairy ingredients: Caseinophosphopeptides (CPPs) as functional ingredients Oligosaccharides Lactic acid bacteria (LAB) in functional Dairy Products Conjugated linoleic acid (CLA) as a functional ingredient. Part 3 Product development: Enhancing the functionality of prebiotics and probiotics Safety evaluation of probiotics Clinical trials Consumers and functional foods European research in probiotics and prebiotics: the PROEUHEALTH cluster The market for functional Dairy Products: the case of the United States.
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functional Dairy Products
Functional dairy products., 2003Co-Authors: Tiina Mattilasandholm, Maria SaarelaAbstract:Introduction: classifying functional Dairy Products. Part 1 The health benefits of functional Dairy Products: Cancer Coronary heart disease Osteoporosis Probiotics and the management of food allergy Dairy Products and the immune function in the elderly The therapeutic use of probiotics in gastrointestinal inflammation. Part 2 Functional Dairy ingredients: Caseinophosphopeptides (CPPs) as functional ingredients Oligosaccharides Lactic acid bacteria (LAB) in functional Dairy Products Conjugated linoleic acid (CLA) as a functional ingredient. Part 3 Product development: Enhancing the functionality of prebiotics and probiotics Safety evaluation of probiotics Clinical trials Consumers and functional foods European research in probiotics and prebiotics: the PROEUHEALTH cluster The market for functional Dairy Products: the case of the United States.
Diane L. Van Hekken - One of the best experts on this subject based on the ideXlab platform.
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Dairy Products and Health: Recent Insights
Journal of Agricultural and Food Chemistry, 2015Co-Authors: Michael H. Tunick, Diane L. Van HekkenAbstract:Milk, cheese, yogurt, and other Dairy Products have long been known to provide good nutrition. Major healthful contributors to the diets of many people include the protein, minerals, vitamins, and fatty acids present in milk. Recent studies have shown that consumption of Dairy Products appears to be beneficial in muscle building, lowering blood pressure and low-density lipoprotein cholesterol, and preventing tooth decay, diabetes, cancer, and obesity. Additional benefits might be provided by organic milk and by probiotic microorganisms using milk Products as a vehicle. New research on Dairy Products and nutrition will improve our understanding of the connections between these Products, the bioactive compounds in them, and their effects on the human body.
