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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. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
16/02/2022 |
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Data da última atualização: |
10/10/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
GOMES, I. A.; VENÂNCIO, A.; SILVA, J. P. L. da; FREITAS-SILVA, O. |
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Afiliação: |
IZABELA ALVES GOMES, Universidade Federal do Estado do Rio de Janeiro; ARMANDO VENÂNCIO, Universidade do Minho, Braga, Portugal; JANINE PASSOS LIMA DA SILVA, CTAA; OTNIEL FREITAS SILVA, CTAA. |
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Título: |
Fruit-Based Non-Dairy Beverage: A New Approach for Probiotics. |
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Ano de publicação: |
2021 |
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Fonte/Imprenta: |
Advances in Biological Chemistry, v. 11, p. 302-330, 2021. |
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Idioma: |
Inglês |
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Notas: |
Na publicação: Janine Passos Lima. |
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Conteúdo: |
The growing interest of consumers in using foods that improve health has motivated researchers and the food industry to develop new functional products such as foods with probiotics. Probiotic cultures, for example, from lactic acid bacteria and bifidobacteria have been highlighted for their ability to promote balance in the intestinal microbiota as well as other benefits such as anticarcinogenic and antimutagenic effects, reduced plasma cholesterol levels, decreased symptoms of lactose intolerance, and stimulation of the immune response. Traditionally, probiotics are incorporated into dairy products. How ever, because of the growing number of individuals affected by lactose intolerance and/or vegans, other food matrices have been studied as potential carriers for these microorganisms. Considering all the facts mentioned above, cereals, legumes, fruits, and vegetables could be potential substrates, where probiotic bacteria can be used for the development of non-dairy beverages. This review aimed to highlight the research carried out on 1) probiotic micro-organisms, including the more recent reclassification according to their phylogenetic position, 2) probiotic beverages from non-dairy sources which emerged as an alternative for lactose-intolerant consumers and, 3) the aspectsof improving the gut microbiota. |
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Palavras-Chave: |
Gut Microbiota; Non-Dairy Beverages. |
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Thesagro: |
Tecnologia de Alimento. |
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Thesaurus Nal: |
Fruit juices; Functional foods; Lactobacillus. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 02045naa a2200241 a 4500
001 2140145
005 2022-10-10
008 2021 bl uuuu u00u1 u #d
100 1 $aGOMES, I. A.
245 $aFruit-Based Non-Dairy Beverage$bA New Approach for Probiotics.$h[electronic resource]
260 $c2021
500 $aNa publicação: Janine Passos Lima.
520 $aThe growing interest of consumers in using foods that improve health has motivated researchers and the food industry to develop new functional products such as foods with probiotics. Probiotic cultures, for example, from lactic acid bacteria and bifidobacteria have been highlighted for their ability to promote balance in the intestinal microbiota as well as other benefits such as anticarcinogenic and antimutagenic effects, reduced plasma cholesterol levels, decreased symptoms of lactose intolerance, and stimulation of the immune response. Traditionally, probiotics are incorporated into dairy products. How ever, because of the growing number of individuals affected by lactose intolerance and/or vegans, other food matrices have been studied as potential carriers for these microorganisms. Considering all the facts mentioned above, cereals, legumes, fruits, and vegetables could be potential substrates, where probiotic bacteria can be used for the development of non-dairy beverages. This review aimed to highlight the research carried out on 1) probiotic micro-organisms, including the more recent reclassification according to their phylogenetic position, 2) probiotic beverages from non-dairy sources which emerged as an alternative for lactose-intolerant consumers and, 3) the aspectsof improving the gut microbiota.
650 $aFruit juices
650 $aFunctional foods
650 $aLactobacillus
650 $aTecnologia de Alimento
653 $aGut Microbiota
653 $aNon-Dairy Beverages
700 1 $aVENÂNCIO, A.
700 1 $aSILVA, J. P. L. da
700 1 $aFREITAS-SILVA, O.
773 $tAdvances in Biological Chemistry$gv. 11, p. 302-330, 2021.
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Embrapa Agroindústria de Alimentos (CTAA) |
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| 10. |  | CHOAIRY, S. A.; OLIVEIRA, E. F. de; FERNANDES, P. D. Estudos de época de plantio, peso de muda e idade de indução floral em abacaxi cv. Smooth cayenne. Pesquisa Agropecuária Brasileira, Brasília, DF, v. 29, n. 1, p. 63-71, jan. 1994. Título em inglês: Studies of planting and floral induction seasons in pineapple plants, cv. perola.| Biblioteca(s): Embrapa Unidades Centrais. |
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