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55 articles for “Nutrient Digestibility”
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Nutritional Comparison of Plant-Based Dairy Alternatives vs. Cow's Milk
Abstract: The increasing popularity of plant-based dairy alternatives has sparked a closer look at how they compare to traditional cow’s milk, especially in terms of nutrition and health. Cow’s milk is usually regarded as a good source of high-quality protein, calcium, vitamins B12 and D, and other critical elements. Its complete protein and easily absorbed calcium make it particularly important for bone health. However, more people are turning to plant-based options …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 13, Issue 3, 2024 · pp. 7–11 Read article
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Phytochemical and Nutritional Aspects of Wild Edible Plants from Shivalik Hills of Himachal Pradesh: A Review
Abstract: The Shivalik Hills of Himachal Pradesh, a region known for its rich biodiversity, is home to a wide variety of wild edible plants (WEPs) that have long been integral to the diet and health practices of local tribal communities. These plants have been prized for generations not just for their culinary applications but also for their important nutritional and therapeutic qualities. The current study delves into the phytochemical and nutritional …
Published in Research & Reviews : Journal of Ecology · Vol. 13, Issue 3, 2024 · pp. 24–32 Read article
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The Role of Gut Microbiota in the Health Effects of Fermented Dairy Products
Abstract: The human gut microbiota plays a crucial role in maintaining physiological health, influencing digestion, metabolism, immune function, and even mental well-being. Among dietary interventions aimed at modulating gut microbiota, fermented dairy products have emerged as particularly promising due to their rich content of live microorganisms, bioactive compounds, and nutrients. This review explores the intricate interactions between fermented dairy products and the gut microbiota, highlighting their potential health benefits and underlying …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 14, Issue 2, 2025 · pp. 5–10 Read article
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Levels of Some Essential and Non-Essential Metals in Selected Cereals Marketed at Holeta City, Ethiopia
Abstract: Cereals are the most commonly and widely used sources of food in Ethiopia; hence determining the nutrient contents has a vital importance for the health of consumers. In the present study, the concentration of metals (Na, K, Fe, Cu, Mn, Zn, Ni, Cd, Co, Pb, and Ag) were determined in three cereal types (maize, sorghum and barely) using FAAS and flame photometry. The optimized wet digestion involving both, concentrated HNO3 …
Published in Research and Reviews: A Journal of Toxicology · Vol. 6, Issue 3, 2016 · pp. 19–24 Read article
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Casein - A Unique Milk Protein
Abstract: Milk is a nutrient-rich food that contains proteins, fats, lactose, vitamins, minerals, enzymes, and other organic compounds. Essential for young mammals, milk proteins provide amino acids, nitrogen, and minerals necessary for muscle and tissue development. In human nutrition, milk is valued for its digestibility and as a source of calcium and phosphorus, crucial for infant growth. Milk proteins are classified into two primary types: caseins, which make up 75–80% of …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 13, Issue 3, 2024 · pp. 27–34 Read article
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Silage Beyond Green Fodder: Nutritional, Health, Economic and Environmental Implications for Sustainable Livestock Production
Abstract: Silage is a pivotal component in modern livestock feeding systems, offering far more than just an alternative to green fodder. This study explores the multifaceted roles of silage in enhancing livestock nutrition, health, and overall farm sustainability. The preservation of crops through fermentation allows for year-round availability of high-quality feed, ensuring consistent nutritional intake, particularly during periods of forage scarcity. Beyond its basic function as a feedstuff, silage improves the …
Published in Research & Reviews : Journal of Agricultural Science and Technology · Vol. 14, Issue 2, 2025 · pp. 01–23 Read article
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Rethinking Functional Dairy Foods: A Deeper Dive into Nutrition, Resilience, Cognitive Skill, and Healthy Ageing Across the Lifespan
Abstract: Dairy products have long been recognized as fundamental components of a balanced diet, providing essential nutrients that support overall health, well-being, and longevity. This study explores the role of dairy consumption in promoting sustainable nutrition, enhancing life expectancy, and maintaining a healthy lifestyle. Dairy foods – such as milk, yogurt, and cheese – are rich sources of high-quality protein, calcium, vitamins, and bioactive compounds that contribute to bone health, cardiovascular …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 15, Issue 2, 2026 · pp. 50–68 Read article
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Colostrum: The Nectar for Vitality
Abstract: After parturition, the initial secretion form mammary gland of females is termed as colostrum. Its composition varies from species to species. It is very essential that newborn receives good quality colostrum at an earliest age in required amount so as to have at least 10 mg/ml of IgG level in serum to ensure proper immunity. As the loss in absorptive sites of intestine and digestive enzymes is more with advancing …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 8, Issue 2, 2019 · pp. 19–24 Read article
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Low-Fat and Lactose-Free Dairy Products: Trends and Challenges
Abstract: Dairy products play a vital role in human nutrition, providing essential nutrients such as proteins, calcium, vitamins, and fats. However, increasing health concerns related to obesity, cardiovascular diseases, and lactose intolerance have significantly influenced consumer preferences worldwide. As a result, the demand for low-fat and lactose-free dairy products has grown rapidly in recent years, driven by the need for healthier and more digestible alternatives. Low-fat dairy products are developed by …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 15, Issue 1, 2026 · pp. 24–29 Read article
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Development And Quality Evaluation of Energy Ball Sing Oats and Pumpkin Seed
Abstract: Energy balls are a nutritious snack option, ideal for breakfast or mid-day consumption, composed of dry fruits, seeds, and dietary fiber. They serve as a source of slowly digesting carbohydrates, micro- and macronutrients, with energy primarily derived from carbohydrates like jaggery powder and dry dates powder containing fructose, glucose, and dextrose. The primary ingredients, pumpkin seeds, and oats are packed with health benefits. Pumpkin seeds provide dietary fiber, plant-based omega-3 …
Published in Research and Reviews : A Journal of Life Sciences · Vol. 15, Issue 1, 2025 · pp. 16–29 Read article
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Standardization of Value Added Recipes with Millet Milk Powder
Abstract: Millets are one of the oldest foods known to humans and possibly the first cereal grain to be used for domestic purpose. Millet called as “Miracle Grains” are highly nutritious and non-glutinous. These millets are soothing and easy to digest, least allergenic and lower the risk of diabetes [1]. It is an important food in many developing countries because of its ability to grow under diverse weather conditions such as …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 5, Issue 2, 2016 · pp. 10–17 Read article
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Rumen Microbial Adaptation to Dietary Shifts: Mechanisms, Challenges, and Implications for Sustainable Ruminant Production
Abstract: Rumen microbiota play a central role in the digestion and fermentation of dietary components, directly influencing the health and productivity of ruminants. Dietary shifts, such as transitioning from forage-based diets to concentrate-rich diets or incorporating feed additives, induce significant changes in the composition, structure, and functional dynamics of the rumen microbial community. These adaptations, while essential for maintaining microbial homeostasis, can also lead to transient imbalances, including risks of acidosis, …
Published in Research & Reviews : Journal of Ecology · Vol. 15, Issue 1, 2026 · pp. 17–26 Read article
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Treatment of Crop Residues Using a Noble Thermostatic Bacterial Isolate to Improve Feed Utilization by Ruminants
Abstract: Most researches in modification of nutrient values of crop residue by using biological methods have primarily focused on treatment using fungi. The use of bacterial isolates is yet hardly assessed to isolate novels from different sources. Some reports indicated the lignocellulolytic activity of thermostatic bacteria and their potential to produce in shorter time. In this context, the present study was focused on isolation of novel thermostatic bacteria from different sources …
Published in Research and Reviews : A Journal of Biotechnology · Vol. 6, Issue 1, 2016 · pp. 34–41 Read article
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Comparative Insights into Bovine and Non-Bovine Milk: Composition, Technology, and Nutritional Perspectives
Abstract: Milk has long been regarded as a universal food, providing essential nutrients to humans across cultures and generations. While bovine milk, particularly from cows and buffaloes, dominates global dairy production and consumption, non-bovine milks, such as those from goats, sheep, camels, donkeys, and yaks, also play a significant role in human nutrition, especially in regions where they are traditionally consumed. The comparative study of bovine and non-bovine milk is increasingly …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 14, Issue 3, 2025 · pp. 1–10 Read article
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Consumer’s Preference Towards Probiotic and Fortified Milk by Conjoint Analysis
Abstract: The functional foods contain the significant levels of biologically active components to ensure the specific health benefits besides the traditional nutrients. In the present study the consumer preferences were examined for the dairy-based functional foods by analytic conjoint analysis process. Two largely consumed variants of the dairy-based functional foods i.e. probiotic drink: Yakult original & Yakult light and the fortified milk had been considered in this study at Ranchi city …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 12, Issue 2, 2023 · pp. 17–23 Read article