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Metadados | Descrição | Idioma |
---|---|---|
Autor(es): dc.contributor | and Technology | - |
Autor(es): dc.contributor | Universidade Estadual Paulista (Unesp) | - |
Autor(es): dc.contributor | Federal University of Mato Grosso | - |
Autor(es): dc.contributor | Universidade Federal do Rio de Janeiro (UFRJ) | - |
Autor(es): dc.creator | Egea, Mariana Buranelo | - |
Autor(es): dc.creator | Santos, Daiane Costa dos | - |
Autor(es): dc.creator | Oliveira Filho, Josemar Gonçalves de [UNESP] | - |
Autor(es): dc.creator | Ores, Joana da Costa | - |
Autor(es): dc.creator | Takeuchi, Katiuchia Pereira | - |
Autor(es): dc.creator | Lemes, Ailton Cesar | - |
Data de aceite: dc.date.accessioned | 2022-02-22T00:44:20Z | - |
Data de disponibilização: dc.date.available | 2022-02-22T00:44:20Z | - |
Data de envio: dc.date.issued | 2021-06-25 | - |
Data de envio: dc.date.issued | 2021-06-25 | - |
Data de envio: dc.date.issued | 2019-12-31 | - |
Fonte completa do material: dc.identifier | http://dx.doi.org/10.1080/10408398.2020.1844140 | - |
Fonte completa do material: dc.identifier | http://hdl.handle.net/11449/205444 | - |
Fonte: dc.identifier.uri | http://educapes.capes.gov.br/handle/11449/205444 | - |
Descrição: dc.description | Functional foods are foods that, in addition to having nutrients, contain in their composition ingredients that act specifically on body functions associated with the control and reduction of the risk of developing some diseases. In this sense, kefir, a group of microorganisms in symbiosis, mainly yeasts and lactic acid bacteria, stands out. The trend of ingesting kefir has been focused on the development of products that serve specific consumers, such as those who are lactose-intolerant, vegans and vegetarians, and consumers in general who seek to combine the consumption of functional products with the improvement of their health and lifestyle. This overview provides an insight into kefir, presenting the technological process to produce a nondairy beverage and evidence of the benefits of its use to reduce the risk of disease. We also discuss regulatory aspects of products fermented using kefir. Until now, the use of kefir (isolated microorganism, kefiran, or fermented product) has demonstrated the potential to promote an increase in the number of bifidobacteria in the colon and an increase in the glycemic control while reducing the blood cholesterol and balancing the intestinal microbiota, which helps in reducing constipation and diarrhea, improving intestinal permeability, and stimulating and balancing the immune system. However, the literature still has gaps that need to be clarified, such as the consumption dose of kefir or its products to cause some health benefit. | - |
Descrição: dc.description | Goiano Federal Institute of Education Science and Technology, Campus Rio Verde | - |
Descrição: dc.description | School of Pharmaceutical Sciences São Paulo State University (UNESP) | - |
Descrição: dc.description | Faculty of Nutrition Department of Food and Nutrition Federal University of Mato Grosso | - |
Descrição: dc.description | School of Chemistry Department of Biochemical Engineering Federal University of Rio de Janeiro (UFRJ) | - |
Descrição: dc.description | School of Pharmaceutical Sciences São Paulo State University (UNESP) | - |
Idioma: dc.language | en | - |
Relação: dc.relation | Critical Reviews in Food Science and Nutrition | - |
???dc.source???: dc.source | Scopus | - |
Palavras-chave: dc.subject | fermented food | - |
Palavras-chave: dc.subject | functional foods | - |
Palavras-chave: dc.subject | in vivo evaluation | - |
Palavras-chave: dc.subject | plant-based product | - |
Palavras-chave: dc.subject | Tibicos | - |
Palavras-chave: dc.subject | water-kefir | - |
Título: dc.title | A review of nondairy kefir products: their characteristics and potential human health benefits | - |
Aparece nas coleções: | Repositório Institucional - Unesp |
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