Cholesterol Lowering Effect of Plant Stanol Ester Yoghurt Drinks with Added Camelina Oil

Salo, Pia; Kuusisto, Pekka

doi:10.1155/2016/5349389

Cited by 6 publications

(1 citation statement)

References 46 publications

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“…Researches with the yogurt used as a food matrix for phytosterols, provided significant results of decrease LDL cholesterol levels. With daily intakes of 1.6 -4.0 grams of phytosterols in fermented milk, the total cholesterol lowered in a median of 11% and LDL cholesterol by 15% in individual exams (Salo & Kuusisto, 2016). According to a protocol of consumption during some weeks, fermented milk with an addition of phytosterols can provide health benefits since the properties are included in a healthy and balanced diet.…”

Section: Phytosterolsmentioning

confidence: 99%

How to improve the functionality, nutritional value and health properties of fermented milks added of fruits bioactive compounds: a review

et al. 2022

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Fermented milks, with diverse manufacturing, fermentations and specific strains, have been consumed around the world, with a millennial knowledge of their production. These dairy products have a potential nutritional value, taking food industries to invest, nowadays, in dairy products with a functional and healthy appeal due to the changes in the habits and diet of the population. The addition of natural ingredients from vegetables and fruits into fermented milks is a tendency nowadays. The inclusion of natural additives may change the texture, composition, sensory attributes and increase of the shelf life since some compounds are related to have a high antioxidant activity, which decreases the development of deteriorating microorganisms. These called bioactive compounds are synthesized by plants and also may contribute to the fermented milk formulation, in special from fruits, which increase the sensory acceptance. Several classes of fruits bioactive compounds are associated to several health benefits and are a base of many studies about functional fermented milks, reported in this review. This theory background becomes essential for future studies and dairy products development.

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Section: Phytosterolsmentioning

confidence: 99%

How to improve the functionality, nutritional value and health properties of fermented milks added of fruits bioactive compounds: a review

et al. 2022

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Conflicting measures and values: How humanities scholars in Australia and Sweden use and react to bibliometric indicators

Hammarfelt

Haddow

2018

Asso for Info Science & Tech

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While bibliometric indicators, such as the journal impact factor, have long played an important role in many STEM disciplines it has been repeatedly shown that established bibliometric methods have limited use in the humanities. Using a questionnaire on metrics use and publication practices in Australia and Sweden, we tested the assumption that indicators play a minor role among humanities scholars. Our findings show that our respondents use indicators to a considerable degree, with a range of indicators and rankings being employed. The scholars use metrics as part of institutional policy, in CVs and applications, as well as for general promotion of their work. Notable in our results is that a much larger share of researchers (62%) in Australia used metrics compared to Sweden (14%). Scholar's attitudes regarding bibliometrics are mixed; many are critical of these measures, while at the same time feeling pressured to use them. One main tension described by our respondents is between intradisciplinary criteria of quality and formalized indicators, and negotiating these “orders of worth” is a challenging balancing act, especially for younger researchers.

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Significance of Fortification of Beneficial Natural Ingredients in Milk and Milk Products

Minj

Dogra

2020

Dairy Processing: Advanced Research to Applications

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Cholesterol Lowering Effect of Plant Stanol Ester Yoghurt Drinks with Added Camelina Oil

Cited by 6 publications

References 46 publications

How to improve the functionality, nutritional value and health properties of fermented milks added of fruits bioactive compounds: a review

How to improve the functionality, nutritional value and health properties of fermented milks added of fruits bioactive compounds: a review

Conflicting measures and values: How humanities scholars in Australia and Sweden use and react to bibliometric indicators

Significance of Fortification of Beneficial Natural Ingredients in Milk and Milk Products

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