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Registro Completo |
Biblioteca(s): |
Embrapa Caprinos e Ovinos. |
Data corrente: |
16/03/2011 |
Data da última atualização: |
24/09/2019 |
Tipo da produção científica: |
Artigo em Anais de Congresso |
Autoria: |
FONSECA, J. F. da; BRANDÃO, F. Z.; FACO, O. |
Afiliação: |
JEFERSON FERREIRA DA FONSECA, CNPC; Felipe Zandonadi Brandão, Universidade Federal Fluminense (UFF), Niterói, RJ.; OLIVARDO FACO, CNPC. |
Título: |
Técnicas e recomendações para a inseminação artificial em caprinos leiteiros no Brasil. |
Ano de publicação: |
2010 |
Fonte/Imprenta: |
In: REUNIÃO NACIONAL DE CAPRINICULTURA, 2., 2010, Bragança, Portugal. Livro de actas. Bragança, Portugal: Instituto Politécnico de Bragança, 2010. p. 45-52. |
Idioma: |
Português |
Palavras-Chave: |
Brasil. |
Thesagro: |
Caprino; Inseminação artificial. |
Categoria do assunto: |
-- |
Marc: |
LEADER 00617nam a2200157 a 4500 001 1881174 005 2019-09-24 008 2010 bl uuuu u01u1 u #d 100 1 $aFONSECA, J. F. da 245 $aTécnicas e recomendações para a inseminação artificial em caprinos leiteiros no Brasil.$h[electronic resource] 260 $aIn: REUNIÃO NACIONAL DE CAPRINICULTURA, 2., 2010, Bragança, Portugal. Livro de actas. Bragança, Portugal: Instituto Politécnico de Bragança, 2010. p. 45-52.$c2010 650 $aCaprino 650 $aInseminação artificial 653 $aBrasil 700 1 $aBRANDÃO, F. Z. 700 1 $aFACO, O.
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Embrapa Caprinos e Ovinos (CNPC) |
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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. |
Título: |
How to improve the functionality, nutritional value and health properties of fermented milks added of fruits bioactive compounds: a review. |
Ano de publicação: |
2022 |
Fonte/Imprenta: |
Food Science and Technology, v. 42, e17721, 2022. |
DOI: |
https://doi.org/10.1590/fst.17721 |
Idioma: |
Português |
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. |
Palavras-Chave: |
Alimento funcional; Atividade antioxidante; Functional food. |
Thesaurus NAL: |
Antioxidant activity; Dairy products; Natural additives; Prebiotics. |
Categoria do assunto: |
K Ciência Florestal e Produtos de Origem Vegetal |
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 005 2022-07-27 008 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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