Yogurt in Health and Disease Prevention

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