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| 3. |  | SANTOS, W. M. DOS; GOMES, A. C. G.; NOBRE, M. S. DE C.; PEREIRA, A. M. DE S.; PEREIRA, E. V. DOS S.; SANTOS, K. M. O. dos; FLORENTINO, E. R.; BURITI, F. C. A. Goat milk as a natural source of bioactive compounds and strategies to enhance the amount of these beneficial components. International Dairy Journal, v.137, e 105515, 2023.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 4. | | PEREIRA, A. M. S.; ALMEIDA, R. D.; QUEIROZ, B. B. DE; FARIAS, D. R. B. DE; FLORENTINO, E. R.; SANTOS, K. M. O. dos; SANTOS, W. M. DOS; BURITI, F. C. A. Instrumental texture of fermented dairy beverage produced with goat cheese whey powder and potentially probiotic culture. Brazilian Journal of Pharmaceutical Science, v. 51, suppl. 2., oct., 2015. XVII Pharmaceutical Congress of São Paulo, X International Seminar of Pharmaceutical Sciences, 2015, São Paulo. Abstracts. São Paulo, 2015. CPF165. p. 85| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 5. | | SOUSA, M. C. de; SANTOS, W. M. dos; SILVA, J. M. O. da; RAMOS, F. P.; FREITAS, A. S. de; ALMEIDA NETA, M. C.; SANTOS, K. M. O. dos; BURITI, F. C. A.; FLORENTINO, E. R. Non-fermented Dairy Desserts with Potentially Probiotic Autochthonous Lactobacilli and Products from Peel of Jabuticaba (Myrciaria cauliflora). Probiotics and Antimicrobial Proteins, 2021.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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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
|
Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
31/12/2023 |
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Data da última atualização: |
17/01/2024 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 2 |
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Autoria: |
SANTOS, W. M. DOS; GOMES, A. C. G.; NOBRE, M. S. DE C.; PEREIRA, A. M. DE S.; PEREIRA, E. V. DOS S.; SANTOS, K. M. O. dos; FLORENTINO, E. R.; BURITI, F. C. A. |
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Afiliação: |
WIDSON MICHAEL DOS SANTOS, UEPB, UFPE; ANA CATARINA GUIMARAES GOMES, UEPB; MICHELANGELA SUELLENY DE CALDAS NOBRE, UEPB, UFPE; AUREA MARCELA DE SOUZA PEREIRA, UEPB, UFPE; ELAINY VIRGÍNIA DOS SANTOS PEREIRA, UFPB; KARINA MARIA OLBRICH DOS SANTOS, CTAA; ELIANE ROLIM FLORENTINO, UEPB; FLÁVIA CAROLINA ALONSO BURITI, UEPB. |
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Título: |
Goat milk as a natural source of bioactive compounds and strategies to enhance the amount of these beneficial components. |
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Ano de publicação: |
2023 |
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Fonte/Imprenta: |
International Dairy Journal, v.137, e 105515, 2023. |
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DOI: |
https://doi.org/10.1016/j.idairyj.2022.105515 |
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Idioma: |
Inglês |
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Conteúdo: |
Goat milk, in addition to its nutritional characteristics, has functional properties and health-promoting benefits due to its content of biologically active constituents, especially peptides derived from its proteins, oligosaccharides, short and medium chain fatty acids and phospholipids. Among the several beneficial effects to human health, these compounds stand out for their role in preventing chronic diseases, especially cardiovascular diseases, most of them due to their antioxidant capacity, and in maintaining gastrointestinal health. Together with these goat milk molecules, calcium, one of the most important cell signalling components, has also demonstrated potential to prevent obesity and its associated risk factors. Several strategies have been investigated to enhance the health benefits of goat milk, with particular focus on increasing the levels of its bioactive constituents and minerals, enhancing the functionality of goat dairy products. The main functional properties of goat milk and the main improvement strategies are discussed in this review. |
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Thesagro: |
Imunologia; Leite de Cabra; Produto de Origem Animal. |
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Thesaurus NAL: |
Animal products; Functional properties; Goat milk; Immunology. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
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100 1 $aSANTOS, W. M. DOS
245 $aGoat milk as a natural source of bioactive compounds and strategies to enhance the amount of these beneficial components.$h[electronic resource]
260 $c2023
520 $aGoat milk, in addition to its nutritional characteristics, has functional properties and health-promoting benefits due to its content of biologically active constituents, especially peptides derived from its proteins, oligosaccharides, short and medium chain fatty acids and phospholipids. Among the several beneficial effects to human health, these compounds stand out for their role in preventing chronic diseases, especially cardiovascular diseases, most of them due to their antioxidant capacity, and in maintaining gastrointestinal health. Together with these goat milk molecules, calcium, one of the most important cell signalling components, has also demonstrated potential to prevent obesity and its associated risk factors. Several strategies have been investigated to enhance the health benefits of goat milk, with particular focus on increasing the levels of its bioactive constituents and minerals, enhancing the functionality of goat dairy products. The main functional properties of goat milk and the main improvement strategies are discussed in this review.
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650 $aGoat milk
650 $aImmunology
650 $aImunologia
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700 1 $aPEREIRA, A. M. DE S.
700 1 $aPEREIRA, E. V. DOS S.
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700 1 $aFLORENTINO, E. R.
700 1 $aBURITI, F. C. A.
773 $tInternational Dairy Journal$gv.137, e 105515, 2023.
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