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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos; Embrapa Caprinos e Ovinos. |
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Data corrente: |
11/05/2023 |
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Data da última atualização: |
23/10/2023 |
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Tipo da produção científica: |
Capítulo em Livro Técnico-Científico |
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Autoria: |
SANTOS, K. M. O. dos; CHAVES, A. C. S. D.; KOBLITZ, M. C. B.; EGITO, A. S. do; OLIVEIRA, M. D. |
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Afiliação: |
KARINA MARIA OLBRICH DOS SANTOS, CTAA; ANA CAROLINA SAMPAIO DORIA CHAVES, CTAA; MARIA GABRIELA BELLO KOBLITZ, UNIRIO; ANTONIO SILVIO DO EGITO VASCONCELOS, CNPC; MARIA ELIEIDY OLIVEIRA, Universidade Federal da Paraíba. |
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Título: |
South American fermented dairy-based products. |
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Ano de publicação: |
2023 |
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Fonte/Imprenta: |
In: ADEBO, O. A.; CHINMA, C. E.; OBADINA. A; O.; GOMES, A. S.; PANDA, S. K.; GAN, R.-,Y. (ed.). Indigenous fermented Food for tropics. Academic Press, 2023. cap. 13, p. 215-225. |
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DOI: |
https://doi.org/10.1016/B978-0-323-98341-9.00011-6 |
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Idioma: |
Inglês |
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Conteúdo: |
Fermented dairy products are traditionally manufactured in South America as a cultural heritage of European colonization. Fermentation processes of milk by autochthonous microbial communities, mainly lactic acid bacteria (LAB), selected based on local environment, practices and technological conditions, result in a variety of dairy products with specific sensorial characteristics. However, historically, milk was mostly processed into distinct types of artisanal cheese. The Brazilian artisanal cheeses are widely used all over the country, and an increase in their production has been observed in the last years, which is associated with a growing valorization among consumers and market. This chapter presents an overview of the recent literature about traditional fermented dairy products, with a focus on microbiological, biochemical, nutritional, and technological aspects of the artisanal cheeses produced in Brazil. The main biochemical transformations and metabolites produced by LAB during fermentation of milk are described and the distinctive technological steps that characterize the cheese-making process of the relevant production regions. Among the metabolites produced by LAB, bioactive peptides with antibacterial, antihypertensive, and antioxidant properties are highlighted, as well as their potential impact on the safety and health-promoting aspects of ripened cheese. Finally, recent advances in the characterization of the core microbiota of artisanal cheeses are presented, which are related to the recognition of their geographical origin and authenticity. By combining traditional techniques and scientific knowledge, each cheese type constitutes a unique fermented dairy product. MenosFermented dairy products are traditionally manufactured in South America as a cultural heritage of European colonization. Fermentation processes of milk by autochthonous microbial communities, mainly lactic acid bacteria (LAB), selected based on local environment, practices and technological conditions, result in a variety of dairy products with specific sensorial characteristics. However, historically, milk was mostly processed into distinct types of artisanal cheese. The Brazilian artisanal cheeses are widely used all over the country, and an increase in their production has been observed in the last years, which is associated with a growing valorization among consumers and market. This chapter presents an overview of the recent literature about traditional fermented dairy products, with a focus on microbiological, biochemical, nutritional, and technological aspects of the artisanal cheeses produced in Brazil. The main biochemical transformations and metabolites produced by LAB during fermentation of milk are described and the distinctive technological steps that characterize the cheese-making process of the relevant production regions. Among the metabolites produced by LAB, bioactive peptides with antibacterial, antihypertensive, and antioxidant properties are highlighted, as well as their potential impact on the safety and health-promoting aspects of ripened cheese. Finally, recent advances in the characterization of the core microbiota of artisanal cheeses are presented... Mostrar Tudo |
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Palavras-Chave: |
Bacteria milk; Cheese artisanal; Queijo artesanal. |
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Thesagro: |
Ácido Lático; Bactéria; Leite; Tecnologia de Alimento. |
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Thesaurus Nal: |
Food technology; Lactic acid. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 02666naa a2200289 a 4500
001 2153687
005 2023-10-23
008 2023 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1016/B978-0-323-98341-9.00011-6$2DOI
100 1 $aSANTOS, K. M. O. dos
245 $aSouth American fermented dairy-based products.$h[electronic resource]
260 $c2023
520 $aFermented dairy products are traditionally manufactured in South America as a cultural heritage of European colonization. Fermentation processes of milk by autochthonous microbial communities, mainly lactic acid bacteria (LAB), selected based on local environment, practices and technological conditions, result in a variety of dairy products with specific sensorial characteristics. However, historically, milk was mostly processed into distinct types of artisanal cheese. The Brazilian artisanal cheeses are widely used all over the country, and an increase in their production has been observed in the last years, which is associated with a growing valorization among consumers and market. This chapter presents an overview of the recent literature about traditional fermented dairy products, with a focus on microbiological, biochemical, nutritional, and technological aspects of the artisanal cheeses produced in Brazil. The main biochemical transformations and metabolites produced by LAB during fermentation of milk are described and the distinctive technological steps that characterize the cheese-making process of the relevant production regions. Among the metabolites produced by LAB, bioactive peptides with antibacterial, antihypertensive, and antioxidant properties are highlighted, as well as their potential impact on the safety and health-promoting aspects of ripened cheese. Finally, recent advances in the characterization of the core microbiota of artisanal cheeses are presented, which are related to the recognition of their geographical origin and authenticity. By combining traditional techniques and scientific knowledge, each cheese type constitutes a unique fermented dairy product.
650 $aFood technology
650 $aLactic acid
650 $aÁcido Lático
650 $aBactéria
650 $aLeite
650 $aTecnologia de Alimento
653 $aBacteria milk
653 $aCheese artisanal
653 $aQueijo artesanal
700 1 $aCHAVES, A. C. S. D.
700 1 $aKOBLITZ, M. C. B.
700 1 $aEGITO, A. S. do
700 1 $aOLIVEIRA, M. D.
773 $tIn: ADEBO, O. A.; CHINMA, C. E.; OBADINA. A; O.; GOMES, A. S.; PANDA, S. K.; GAN, R.-,Y. (ed.). Indigenous fermented Food for tropics. Academic Press, 2023. cap. 13, p. 215-225.
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
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Biblioteca |
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Origem |
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Classificação |
Cutter |
Registro |
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URL |
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| Acesso ao texto completo restrito à biblioteca da Embrapa Instrumentação. Para informações adicionais entre em contato com cnpdia.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Instrumentação. |
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Data corrente: |
01/02/2016 |
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Data da última atualização: |
06/08/2018 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
B - 1 |
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Autoria: |
BECARO, A. A.; PUTI, F. C.; CORREA, D. S.; PARIS, E. C.; MARCONCINI, J. M.; FERREIRA, M. D. |
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Afiliação: |
DANIEL SOUZA CORREA, CNPDIA; ELAINE CRISTINA PARIS, CNPDIA; JOSE MANOEL MARCONCINI, CNPDIA; MARCOS DAVID FERREIRA, CNPDIA. |
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Título: |
Polyethylene films containing silver nanoparticles for applications in food packaging: characterization of physico-chemical and anti-microbial properties. |
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Ano de publicação: |
2015 |
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Fonte/Imprenta: |
Journal of nanoscience and nanotechnology, [S. l.], v. 15, n. 3, p. 2148-2156, 2015. |
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DOI: |
10.1166jnn.2015.9721 |
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Idioma: |
Inglês |
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Palavras-Chave: |
Embalagem de alimentos; Instrumentação; Nanotecnologia; Prata. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 00788naa a2200229 a 4500
001 2035749
005 2018-08-06
008 2015 bl uuuu u00u1 u #d
024 7 $a10.1166jnn.2015.9721$2DOI
100 1 $aBECARO, A. A.
245 $aPolyethylene films containing silver nanoparticles for applications in food packaging$bcharacterization of physico-chemical and anti-microbial properties.$h[electronic resource]
260 $c2015
653 $aEmbalagem de alimentos
653 $aInstrumentação
653 $aNanotecnologia
653 $aPrata
700 1 $aPUTI, F. C.
700 1 $aCORREA, D. S.
700 1 $aPARIS, E. C.
700 1 $aMARCONCINI, J. M.
700 1 $aFERREIRA, M. D.
773 $tJournal of nanoscience and nanotechnology, [S. l.]$gv. 15, n. 3, p. 2148-2156, 2015.
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Embrapa Instrumentação (CNPDIA) |
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