Simple Summary Consumption of food products that are rich in natural antioxidants
improves the antioxidant status of an organism through protection against oxidative stress …

Alternative methods for improving traditional food processing have increased in the last
decades. Additionally, the development of novel dairy products is gaining importance due to …

There is considerable interest in altering the fatty acid composition of milk with the overall
aim of improving the long-term health of consumers. Important targets include reducing the …

Carotenoids are involved in the nutritional and sensory characteristics of dairy products, and
are potential biomarkers for traceability of cows' feeding management. We review general …

While commission reports and nutritional guidelines raise concerns about the effects of
consuming red meat on human health, the impacts of how livestock are raised and finished …

The nutritional image of bovine milk fat has suffered for years because of the association of
saturated fatty acids and coronary heart disease. Thus the alteration of fatty acid composition …

BACKGROUND: Previous studies showed differences in fatty acid (FA) and antioxidant
profiles between organic and conventional milk. However, they did not (a) investigate …

Simultaneous quantification of various liposoluble micronutrients is not a new area of
interest since these compounds participate in the nutritional quality of feeds that is largely …

The continued popularity of organic and natural foods has generated interest in organic milk,
and use of pasture for dairy cattle is a requirement for organic production. This process may …

Silage has been the prevailing type of preserved forage for cattle feeding in many countries.
Carry-over of some components from silage to cow's milk has been thus of concern. Silage …