Enhancing Functional Dairy Foods: Bioactive Compounds in Fermented Matrices

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EDITORIAL

Published on 15 Sep 2025

Editorial: Enhancing functional dairy foods: Bioactive compounds in fermented matrices

María Ayelén Vélez
Claudia Inés Vénica
Norbert Raak
María Cristina Perotti

doi 10.3389/frfst.2025.1685154

2,172 views

REVIEW

Published on 02 May 2025

Incorporation of fruits or fruit pulp into yoghurts: recent developments, challenges, and opportunities

Hasitha Priyashantha
Ranga Madushan
Samanthi W. Pelpolage
Anuradha Wijesekara
Shishanthi Jayarathna

doi 10.3389/frfst.2025.1581877

11,220 views
4 citations

MINI REVIEW

Published on 05 Mar 2025

Conversion of whey and other dairy waste into antimicrobial and immunoregulatory compounds by fermentation

Michael H. Tunick
John A. Renye
Rafael A. Garcia

doi 10.3389/frfst.2025.1542284

4,040 views
6 citations

MINI REVIEW

Published on 20 Aug 2024

Bacteriocins from lactic acid bacteria: strategies for the bioprotection of dairy foods

Silvina Alicia Pujato
Diego Javier Mercanti
Mariángeles Briggiler Marcó
María Luján Capra
Andrea Quiberoni
Daniela Marta Guglielmotti

doi 10.3389/frfst.2024.1439891

6,887 views
20 citations

MINI REVIEW

Published on 10 Jan 2024

Fermented goat milk as a functional food for obesity prevention or treatment: a narrative review

Estefanía Andrada
Antonela Marquez
Matías Russo
Paola Gauffin-Cano
Roxana Medina

doi 10.3389/frfst.2023.1329037

4,605 views
7 citations

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Frontiers in Food Science and Technology

Food Biotechnology

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