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| Registros recuperados : 7 | |
| 3. |  | SILVA, J. A. B.; COSTA, E. O.; WATANABE, E. T.; RIBEIRO, A. R.; GARINO JUNIOR, F.; GRAVATO, R. E. Pesquisa de Prototheca sp em fezes de bezerros de propriedades que utilizam o leite de animais com mastite no manejo alimentar dos mesmos em comparação com as que não utilizavam. Revista Napgama, v. 3, n. 1, p. p. 20-24, 2000.| Biblioteca(s): Embrapa Caprinos e Ovinos. |
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| 4. | | COSTA, E. O.; RIBEIRO, A. R.; WATANABE, E. T.; GARINO JUNIOR, F.; SILVA, J. A. B.; JUNQUEIRA, L. Controle de surto de mastite por Prototheca zopfii em uma propriedade leiteira. Revista Napgama, v. 2, n. 6, p. 12-16, 1999.| Biblioteca(s): Embrapa Caprinos e Ovinos. |
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| 5. | | COSTA, E. O.; WATANABE, E. T.; RIBEIRO, A. R.; GARINO JUNIOR, F.; HORIUTI, A. M.; BARUSELLI, P. S. Mastite bubalina: etiologia, índices de mastite clínica e subclínica. Revista Napgama, v. 3, n. 1, p. p. 12-15, 2000.| Biblioteca(s): Embrapa Caprinos e Ovinos. |
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| 6. | | SILVA, J. A. B.; COSTA, E. O.; WATANABE, E. T.; RIBEIRO, A. R.; GARINO JUNIOR, F.; GRAVATO, R. E. Estudo da resistência "in vitro" de bacterias do gênero Nocardia isoladas de mastite bovina aos principais desinfeteantes utilizados para anti-sepsia dos tetos. Revista Napgama, v. 3, n. 1, p. p. 16-19, 2000.| Biblioteca(s): Embrapa Caprinos e Ovinos. |
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| 7. | | COSTA, E. O.; GARINO JUNIOR, F.; MELVILLE, P. A.; RIBEIRO, A. R.; SILVA, J. A. B.; WATANABE, E. T.; VALLE, C. R. Estudo da etiologia das mastites bovinas nas sete principais bacias leiteiras do estado de São Paulo. Revista Napgama, v. 3, n. 4, p. 6-13, 2000.| Biblioteca(s): Embrapa Caprinos e Ovinos. |
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| Registros recuperados : 7 | |
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Registro Completo
|
Biblioteca(s): |
Embrapa Florestas. |
|
Data corrente: |
17/12/2021 |
|
Data da última atualização: |
27/07/2022 |
|
Tipo da produção científica: |
Artigo em Periódico Indexado |
|
Circulação/Nível: |
B - 1 |
|
Autoria: |
PRESTES, A. A.; VARGAS, M. O.; HELM, C. V.; ESMERINO, E. A.; SILVA, R.; PRUDENCIO, E. S. |
|
Afiliação: |
AMANDA ALVES PRESTES, Programa de Pós-Graduação em Engenharia de Alimentos, Universidade Federal de Santa Catarina; MARYELLA OSÓRIO VARGAS, Universidade Federal de Santa Catarina; CRISTIANE VIEIRA HELM, CNPF; ERICK ALMEIDA ESMERINO, Instituto federal do Rio de Janeiro; RAMON SILVA, Instituto federal do Rio de Janeiro; ELANE SCHWINDEN PRUDENCIO, Universidade Federal de Santa Catarina. |
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Título: |
How to improve the functionality, nutritional value and health properties of fermented milks added of fruits bioactive compounds: a review. |
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Ano de publicação: |
2022 |
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Fonte/Imprenta: |
Food Science and Technology, v. 42, e17721, 2022. |
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DOI: |
https://doi.org/10.1590/fst.17721 |
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Idioma: |
Português |
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Conteúdo: |
Fermented milks, with diverse manufacturing, fermentations and specific strains, have been consumed around the world, with a millennial knowledge of their production. These dairy products have a potential nutritional value, taking food industries to invest, nowadays, in dairy products with a functional and healthy appeal due to the changes in the habits and diet of the population. The addition of natural ingredients from vegetables and fruits into fermented milks is a tendency nowadays. The inclusion of natural additives may change the texture, composition, sensory attributes and increase of the shelf life since some compounds are related to have a high antioxidant activity, which decreases the development of deteriorating microorganisms. These called bioactive compounds are synthesized by plants and also may contribute to the fermented milk formulation, in special from fruits, which increase the sensory acceptance. Several classes of fruits bioactive compounds are associated to several health benefits and are a base of many studies about functional fermented milks, reported in this review. This theory background becomes essential for future studies and dairy products development. |
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Palavras-Chave: |
Alimento funcional; Atividade antioxidante; Functional food. |
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Thesaurus NAL: |
Antioxidant activity; Dairy products; Natural additives; Prebiotics. |
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Categoria do assunto: |
K Ciência Florestal e Produtos de Origem Vegetal |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1138019/1/FST-2022-HowImproveMilksAddedFruitsBioactive.pdf
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|
Marc: |
LEADER 02074naa a2200277 a 4500
001 2138019
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008 2022 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1590/fst.17721$2DOI
100 1 $aPRESTES, A. A.
245 $aHow to improve the functionality, nutritional value and health properties of fermented milks added of fruits bioactive compounds$ba review.$h[electronic resource]
260 $c2022
520 $aFermented milks, with diverse manufacturing, fermentations and specific strains, have been consumed around the world, with a millennial knowledge of their production. These dairy products have a potential nutritional value, taking food industries to invest, nowadays, in dairy products with a functional and healthy appeal due to the changes in the habits and diet of the population. The addition of natural ingredients from vegetables and fruits into fermented milks is a tendency nowadays. The inclusion of natural additives may change the texture, composition, sensory attributes and increase of the shelf life since some compounds are related to have a high antioxidant activity, which decreases the development of deteriorating microorganisms. These called bioactive compounds are synthesized by plants and also may contribute to the fermented milk formulation, in special from fruits, which increase the sensory acceptance. Several classes of fruits bioactive compounds are associated to several health benefits and are a base of many studies about functional fermented milks, reported in this review. This theory background becomes essential for future studies and dairy products development.
650 $aAntioxidant activity
650 $aDairy products
650 $aNatural additives
650 $aPrebiotics
653 $aAlimento funcional
653 $aAtividade antioxidante
653 $aFunctional food
700 1 $aVARGAS, M. O.
700 1 $aHELM, C. V.
700 1 $aESMERINO, E. A.
700 1 $aSILVA, R.
700 1 $aPRUDENCIO, E. S.
773 $tFood Science and Technology$gv. 42, e17721, 2022.
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Embrapa Florestas (CNPF) |
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