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| 1. |  | KLEIN, A. P.; FONTANELI, R. S.; SANTOS, H. P. dos; LÂNGARO, N. C.; MANFRON, A. C. A. Rendimento, valor nutritivo e perfil fermentativo de silagem de aveia-branca com duas alturas de corte. In: MOSTRA DE INICIAÇÃO CIENTÍFICA, 13.; MOSTRA DE PÓS-GRADUAÇÃO DA EMBRAPA TRIGO, 10., 2018, Passo Fundo. Resumos... Brasília, DF: Embrapa, 2018. p. 54. Pós-graduação.| Biblioteca(s): Embrapa Trigo. |
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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. |
Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
11/05/2023 |
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Data da última atualização: |
04/08/2023 |
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Tipo da produção científica: |
Capítulo em Livro Técnico-Científico |
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Autoria: |
LIMA, J. P.; DIAS, A. G.; GOMES, F. dos S.; PENHA, E. das M. |
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Afiliação: |
JANINE PASSOS LIMA, CTAA; ANDRÉ GONÇALVES DIAS, Beverage Technology, Independent Consultant; FLAVIA DOS SANTOS GOMES, CTAA; EDMAR DAS MERCES PENHA, CTAA. |
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Título: |
South American fermented fruit-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 Foods for the Tropics. Academic Press, 2023. cap. 15, p. 245-264. |
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DOI: |
https://doi.org/10.1016/B978-0-323-98341-9.00020-7 |
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Idioma: |
Inglês |
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Conteúdo: |
Fermentation has been used for millennia to preserve food and beverages, as well as improve their flavor. Industrial fermentation by probiotic microorganisms such as lactic acid bacteria has been used since the 1930s, turning fermented milk into a widely consumed beverage worldwide. Probiotic products in the Brazilian and South American markets are common of dairy origin, which limit consumption by people who cannot or do not enjoy consuming milk and dairy products. Consumers? emerging demand for functional nonalcoholic and non-dairy fermented beverages has driven the market to increase the production of kombuchas and fermented fruit juices in South America, including Brazil. This chapter presents the emerging market growth of kombuchas both worldwide and in South America and discusses some relevant aspects of their production and regulatory framework. The chapter also presents and discusses the development of an innovative fermented whole apple juice-based drink with probiotics in four formulations. Two probiotic microorganisms, Lactobacillus acidophilus, and Saccharomyces boulardii, were used to develop these fermented apple juice drinks. The chapter ends by presenting and discussing the alleged health benefits of these drinks and the importance of further research of the passage of probiotic microorganisms through the human gastrointestinal tract. |
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Palavras-Chave: |
Probiotic fermented beverage; Probiótico; Saccharomyces boulardii; SCOBY; Suco integral; Whole apple juice. |
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Thesagro: |
Bebida; Fermentação; Maçã; Suco de Fruta; Tecnologia de Alimento. |
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Thesaurus NAL: |
Apple juice; Beverages; Fermentation; Food technology; Kombucha; Lactobacillus acidophilus; Probiotics. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 02564naa a2200385 a 4500
001 2153683
005 2023-08-04
008 2023 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1016/B978-0-323-98341-9.00020-7$2DOI
100 1 $aLIMA, J. P.
245 $aSouth American fermented fruit-based products.$h[electronic resource]
260 $c2023
520 $aFermentation has been used for millennia to preserve food and beverages, as well as improve their flavor. Industrial fermentation by probiotic microorganisms such as lactic acid bacteria has been used since the 1930s, turning fermented milk into a widely consumed beverage worldwide. Probiotic products in the Brazilian and South American markets are common of dairy origin, which limit consumption by people who cannot or do not enjoy consuming milk and dairy products. Consumers? emerging demand for functional nonalcoholic and non-dairy fermented beverages has driven the market to increase the production of kombuchas and fermented fruit juices in South America, including Brazil. This chapter presents the emerging market growth of kombuchas both worldwide and in South America and discusses some relevant aspects of their production and regulatory framework. The chapter also presents and discusses the development of an innovative fermented whole apple juice-based drink with probiotics in four formulations. Two probiotic microorganisms, Lactobacillus acidophilus, and Saccharomyces boulardii, were used to develop these fermented apple juice drinks. The chapter ends by presenting and discussing the alleged health benefits of these drinks and the importance of further research of the passage of probiotic microorganisms through the human gastrointestinal tract.
650 $aApple juice
650 $aBeverages
650 $aFermentation
650 $aFood technology
650 $aKombucha
650 $aLactobacillus acidophilus
650 $aProbiotics
650 $aBebida
650 $aFermentação
650 $aMaçã
650 $aSuco de Fruta
650 $aTecnologia de Alimento
653 $aProbiotic fermented beverage
653 $aProbiótico
653 $aSaccharomyces boulardii
653 $aSCOBY
653 $aSuco integral
653 $aWhole apple juice
700 1 $aDIAS, A. G.
700 1 $aGOMES, F. dos S.
700 1 $aPENHA, E. das M.
773 $tIn: ADEBO, O. A.; CHINMA, C. E.; OBADINA. A; O.; GOMES, A. S.. PANDA, S. K.; GAN, R.-,Y. (Ed.). Indigenous Fermented Foods for the Tropics. Academic Press, 2023. cap. 15, p. 245-264.
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