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Registro Completo |
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Biblioteca(s): |
Embrapa Gado de Leite. |
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Data corrente: |
15/01/2014 |
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Data da última atualização: |
12/03/2024 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
ASSIS, A. S. F.; CRUZ, L. T.; DRUMOND, B. P.; OTENIO, M. H.; VIEIRA, C. B.; MIAGOSTOVICH, M. P.; ROSA E SILVA, M. L. |
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Afiliação: |
UFJF; UFJF; UFJF; MARCELO HENRIQUE OTENIO, CNPGL; FIOCRUZ; FIOCRUZ; UFJF. |
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Título: |
Detecção de rotavirus x parâmetros microbiológicos e físico-químicos de avaliação da qualidade da água. |
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Ano de publicação: |
2013 |
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Fonte/Imprenta: |
In: CONGRESSO BRASILEIRO DE MICROBIOLOGIA, 27., 2013, Natal. Anais... [Natal]: Sociedade Brasileira de Microbiologia, 2013. |
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Idioma: |
Português |
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Palavras-Chave: |
Contaminação de mananciais; Despejo de esgoto; Problema ambiental. |
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Categoria do assunto: |
H Saúde e Patologia |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/976214/1/Deteccao-de-rotavirus.pdf
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Marc: |
LEADER 00750nam a2200205 a 4500
001 1976214
005 2024-03-12
008 2013 bl uuuu u00u1 u #d
100 1 $aASSIS, A. S. F.
245 $aDetecção de rotavirus x parâmetros microbiológicos e físico-químicos de avaliação da qualidade da água.$h[electronic resource]
260 $aIn: CONGRESSO BRASILEIRO DE MICROBIOLOGIA, 27., 2013, Natal. Anais... [Natal]: Sociedade Brasileira de Microbiologia$c2013
653 $aContaminação de mananciais
653 $aDespejo de esgoto
653 $aProblema ambiental
700 1 $aCRUZ, L. T.
700 1 $aDRUMOND, B. P.
700 1 $aOTENIO, M. H.
700 1 $aVIEIRA, C. B.
700 1 $aMIAGOSTOVICH, M. P.
700 1 $aROSA E SILVA, M. L.
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Registro original: |
Embrapa Gado de Leite (CNPGL) |
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Registro Completo
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Biblioteca(s): |
Embrapa Florestas. |
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Data corrente: |
17/12/2021 |
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Data da última atualização: |
27/07/2022 |
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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: |
PRESTES, A. A.; VARGAS, M. O.; HELM, C. V.; ESMERINO, E. A.; SILVA, R.; PRUDENCIO, E. S. |
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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
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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Embrapa Florestas (CNPF) |
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