解密矩阵中的信息:乳制品矩阵科学与公共卫生机会研讨会论文集。

IF 8.8 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Kevin B Comerford, Allison L Unger, Christopher J Cifelli, Emma Feeney, Sylvia Rowe, Connie Weaver, Katie Brown
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引用次数: 0

摘要

虽然食物基质研究仍处于起步阶段,但人们对食物基质在人类营养和生理以及公共卫生方面的重要作用有了新的认识。这一认识在很大程度上是由涉及不同牛奶和乳制品基质的研究推动的,这些研究表明,除了它们独特的营养成分和生物活性化合物外,牛奶和乳制品还含有复杂的食物基质微观结构,作为营养和生物活性的输送系统,使它们与其他食物群区别开来。由于这些独特的食物基质特性,牛奶和乳制品可能具有独特的定位,可以帮助美国人满足他们的许多营养和健康需求。这篇手稿的目的是描述国家乳业委员会主办的研讨会的活动和发现,该研讨会的重点是将牛奶和乳制品食品基质的科学与改善公众健康的机会联系起来。这篇论文总结并传达了研讨会的演讲和小组讨论、关键见解和下一步措施,以帮助利用不同乳制品基质(如牛奶、酸奶、奶酪)的证据来制定科学支持的战略,以支持公共卫生和卫生公平。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Decrypting the messages in the matrix: The proceedings of a symposium on dairy food matrix science and public health opportunities.

Although food matrix research is still in its infancy, there is an emerging understanding of the important role of the food matrix on human nutrition and physiology, as well as for public health. This understanding has largely been propelled forward by research involving different milk and dairy food matrices which has revealed that in addition to their distinct array of nutrients and bioactive compounds, milk and dairy foods also contain complex food matrix microstructures that act as nutrient and bioactive delivery systems that set them apart from the other food groups. Due to these distinct food matrix properties, milk and dairy foods may be uniquely positioned to help Americans meet many of their nutrition and health needs. The aim of this manuscript is to describe the activities and findings from a National Dairy Council-sponsored symposium focused on connecting the science on milk and dairy food matrices with opportunities for improving public health. This proceedings paper summarizes and communicates the symposium presentations and panel discussions, key insights, and next steps to help leverage the evidence on different dairy food matrices (e.g., milk, yogurt, cheese) to develop science-backed strategies to support public health and health equity.

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来源期刊
CiteScore
22.60
自引率
4.90%
发文量
600
审稿时长
7.5 months
期刊介绍: Critical Reviews in Food Science and Nutrition serves as an authoritative outlet for critical perspectives on contemporary technology, food science, and human nutrition. With a specific focus on issues of national significance, particularly for food scientists, nutritionists, and health professionals, the journal delves into nutrition, functional foods, food safety, and food science and technology. Research areas span diverse topics such as diet and disease, antioxidants, allergenicity, microbiological concerns, flavor chemistry, nutrient roles and bioavailability, pesticides, toxic chemicals and regulation, risk assessment, food safety, and emerging food products, ingredients, and technologies.
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