De compras para la salud: Yogurt
Selección de yogur en la sección de lácteos.
view on EDIS
PDF-2012

Keywords

FS198

How to Cite

Meyer, Stephanie B., Ada Medina-Solórzano, and Wendy J. Dahl. 2012. “De Compras Para La Salud: Yogurt: FSHN12-01s/FS198, 10/2012”. EDIS 2012 (10). Gainesville, FL. https://doi.org/10.32473/edis-fs198-2012.

Abstract

El yogur se ha convertido en un producto muy popular en la dieta de los Estadounidenses y se ha apoderado de la mayoría de la sección de los productos lácteos en muchas tiendas. ¿Alguna vez se ha preguntado qué es el yogur, cuáles son los beneficios para la salud o cuál es la diferencia entre los tipos de yogures? Continúe leyendo para encontrar las respuestas a estas preguntas y para aprender más sobre el yogur.

This 5-page fact sheet was written by Stephanie B. Meyer, Ada Medina-Solórzano, and Wendy J. Dahl, and published by the UF Department of Food Science and Human Nutrition, October 2012.

FSHN12-01s/FS198: De compras para la salud: Yogur (ufl.edu)

https://doi.org/10.32473/edis-fs198-2012
view on EDIS
PDF-2012

References

Food and Drug Administration. Facts About Yogurt. Retrieved August 24, 2011, from http://www.innovatewithdairy.com/Pages/FactsAboutYogurt.aspx

Magee, E. (2007). Healthy Eating & Diet: The Benefits of Yogurt. Retrieved August 25,2011, from http://www.webmd.com/diet/features/benefits-of-yogurt

United States Department of Agriculture. Choose MyPlate. Retrieved September 21, 2011, from http://www.choosemyplate.gov

United States Department of Agriculture. Choose MyPlate: Food Groups-Dairy. Retrieved September 21, 2011, from http://www.choosemyplate.gov/foodgroups/dairy_counts.html

National Yogurt Association. Live & Active Culture Yogurt. Retrieved September 1, 2011, from http://www.aboutyogurt.com/Live-Culture

Guarner, F., G. Perdigon, G. Corthier, S. Salminen, B. Koletzko & L. Morelli. (2005). Should yoghurt cultures be considered probiotic? Brit J Nutr 93: 783-786. https://doi.org/10.1079/BJN20051428

NYA Brochure. Retrieved on September 2, 2011, from http://www.knowitsyogurt.com/nyabrochure.pdf

National Yogurt Association. Yogurt Varieties. Retrieved September 1, 2011, from http://www.aboutyogurt.com/index.asp?bid=27

Kolars, J. C., M. D. Levitt, M. Aouji & D. A. Saviano. (1984). Yogurt-an autodigesting source of lactose. N Eng J Med 310: 1-3 https://doi.org/10.1056/NEJM198401053100101

Alm, L. (1982). Effect of fermentation on lactose, glucose, and galactose content in milk and suitability of fermented milk products for lactose intolerant individuals. Dairy Sci 65: 346-352. https://doi.org/10.3168/jds.S0022-0302(82)82198-X

Lerebours, E., C. N. Ndam, A. Lavoine, M. F. Hellot, J. M. Antione & R. Colin. (1989). Yogurt and fermented-then pasteurized milk: effects of short term and long-term ingestion on lactose absorption and mucosal lactase activity in lactase-deficient subjects. Am J Clin Nutr 49: 823-827. https://doi.org/10.1093/ajcn/49.5.823

Gebhardt, S. E. & R. G. Thomas. (2002). United States Department of Agriculture. Nutritive Value of Foods. Retrieved September 22, 2011, from http://www.nal.usda.gov/fnic/foodcomp/Data/HG72/hg72_2002.pdf

Butler, K. (2010). Is greek yogurt better than regular? Mother Jones. Retrieved August 24, 2011, from http://motherjones.com/blue-marble/2010/06/greek-yogurt-better-regular

FAO/WHO. (2002). Guidelines for the Evaluation of Probiotics in Food: Report of a Joint FAO/WHO Working Group on Drafting Guidelines for the Evaluation of Probiotics in Food (p. 02). http://www.who.int/food-safety/fs_management/en/probiotic_guidelines.pdf

Unites States Department of Agriculture, Agricultural Marketing Service, National Organic Program. (2008). Background Information. Retrieved from http://www.ams.usda.gov/AMSv1.0/getfile?dDocName=STELDEV3004443&acct=nopgeninfo

Guzel-Seydim, Z. B., A. C. Seydim, A. K. Greene & A. B. Bodine. (2000a). Determination of organic acids and volatile flavor substances in kefir during fermentation. J Food Compos and Anal 13: 35-43. https://doi.org/10.1006/jfca.1999.0842

Guzel-Seydim, Z. B., T. Kok-Tas, A. K. Greene & A. C. Seydim. (2011). Functional properties of kefir. Cr Rev Food Sci 51: 261-268. https://doi.org/10.1080/10408390903579029

Garden-Robinson, J. (2006). North Dakota State University Extension Service. Food Storage Guide, Answers to questions. Retrieved September 22, 2011, from http://www.ag.ndsu.edu/pubs/yf/foods/fn579.pdf

License