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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 |
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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Registro original: |
Embrapa Florestas (CNPF) |
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Registro Completo
Biblioteca(s): |
Embrapa Milho e Sorgo. |
Data corrente: |
16/09/2004 |
Data da última atualização: |
04/06/2018 |
Tipo da produção científica: |
Artigo em Anais de Congresso |
Autoria: |
CARDOSO, M. J.; CARVALHO, H. W. L. de; SANTOS, M. X. dos; SOUZA, E. M. de. |
Afiliação: |
EMBRAPA-CNPMS. |
Título: |
Adaptabilidade e estabilidade de cultivares de milho na região Meio-Norte do Brasil no biênio 2002/2003. |
Ano de publicação: |
2004 |
Fonte/Imprenta: |
In: CONGRESSO NACIONAL DE MILHO E SORGO, 25.; SIMPOSIO BRASILEIRO SOBRE A LAGARTA-DO-CARTUCHO, SPODOPTERA FRUGIPERDA, 1., 2004, Cuiabá, MT. Da agricultura familiar ao agronegócio: tecnologia, competitividade e sustentabilidade: [resumos expandidos]. Sete Lagoas: ABMS: Embrapa Milho e Sorgo; Cuiabá: Empaer, 2004. |
Descrição Física: |
1 CD-ROM. |
Idioma: |
Português |
Palavras-Chave: |
Interacao genotipo x ambiente; Previsibilidade. |
Thesagro: |
Zea Mays. |
Categoria do assunto: |
G Melhoramento Genético |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/32974/1/Adaptabilidade-estabilidade.pdf
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Marc: |
LEADER 00864nam a2200181 a 4500 001 1488213 005 2018-06-04 008 2004 bl uuuu u00u1 u #d 100 1 $aCARDOSO, M. J. 245 $aAdaptabilidade e estabilidade de cultivares de milho na região Meio-Norte do Brasil no biênio 2002/2003.$h[electronic resource] 260 $aIn: CONGRESSO NACIONAL DE MILHO E SORGO, 25.; SIMPOSIO BRASILEIRO SOBRE A LAGARTA-DO-CARTUCHO, SPODOPTERA FRUGIPERDA, 1., 2004, Cuiabá, MT. Da agricultura familiar ao agronegócio: tecnologia, competitividade e sustentabilidade: [resumos expandidos]. Sete Lagoas: ABMS: Embrapa Milho e Sorgo; Cuiabá: Empaer$c2004 300 $c1 CD-ROM. 650 $aZea Mays 653 $aInteracao genotipo x ambiente 653 $aPrevisibilidade 700 1 $aCARVALHO, H. W. L. de 700 1 $aSANTOS, M. X. dos 700 1 $aSOUZA, E. M. de
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Embrapa Milho e Sorgo (CNPMS) |
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