Yogurt in Health and Disease Prevention

Nagendra P. Shah, B.V.Sc. & A.H. (Honours), M.Sc., Ph.D., CFS, FAIFST, FADSA, FIFT is currently Professor of Food Science at the University of Hong Kong, He served as a Professor at Victoria University, Melbourne, Australia, for over 20 years. Prof. Shah has a long and intensive research history in dairy foods and probiotics, prebiotics and functional foods.

1. Yogurt: historical background, popularity and global trade 2. An overview on yogurt production and composition  3. Stabilizers, colorants and exopolysaccharides in yogurt 4. Microbiology of yogurt and bio-yogurts containing probiotics, and prebiotics 5. Other fermented dairy products: kefir and koumiss 6. Regulatory aspects of yogurt 7. Omega-3 polyunsaturated fatty acids added to yogurt 8. Yogurt with Plant Sterols and Stanols 9. Potential applications of prebiotics to yogurt and impact on health 10. Yogurt-like beverages made with cereals 11. Preparation of Functional Yogurt Enriched with Olive Derived Products 12. Carrot Juice Yogurts: Composition, Microbiology and Sensory Acceptance 13. Fecal microbiota and probiotic yogurt intake 14. Synbiotic yogurts and the elderly 15. Nunu: A West-African fermented yogurt-like milk product 16. Traditional yogurt as a source of Lactobacilli and other lactic acid bacteria in Iran 17. Rheology and Functionality of Ayran-A Yogurt Drink 18. Bulgarian yogurt-like product "katak" 19. Brazilian yogurt-like product 20. Dahi - an Indian naturally fermented yogurt 21. Beta-casomorphins in yogurt 22. Lactose in yogurt 23. Bacteria in yogurt and strain dependent effects on gut health 24. Bioactive peptides in yogurt 25. Metabolomics as emerging strategy for investigation of yogurt components 26. Oestrogenic compounds in yogurt 27. Dairy, yogurt and cardiovascular health 28. Role of yogurt in the nutrition and health of children and adolescents 29. Yogurt consumption and impact on bone health 30. Yogurt, pre- and probiotics to reduce the progression of HIV