Queijo “Petit suisse” de kefir: uma alternativa de sobremesa com microorganismos de ação probiótica
ResumoPetit suisse é um queijo de consistência pastosa. O kefir é um produto resultante da simbiose entre bactérias ácido-láticas e leveduras, eapresenta ação probiótica, como imunomodulação e balanço da microbiota intestinal. O presente estudo buscou desenvolver petit suisse de kefir. Os grãos foram cultivados no leite de ...
Propriedades antimicrobianas do kefir
RESUMO: Os leites fermentados têm sido amplamente consumidos desde a Antiguidade e, atualmente, comercializados em todo o mundo. Kefir é um leite fermentado, ácido, levemente alcoólico, produzido artesanalmente a partir da fermentação do leite pelos grãos de kefir, os quais contêm uma população estável de micro-organismos. O processo fermentativo gera uma série de compostos que conferem sabor ...
Changes in carbohydrate profile in kefir fermentation
A B S T R A C TThe changes in microbial growth, pH and lactic acid content of traditional kefir were determined during fermentation (0-18 h) and cold storage (4�C for 1-7 days). A high-performance liquid chromatographic method was used to detect the carbohydrates and possible naturally occurring galactooligosaccharides (GOS) and their changes during fermentation and storage. The ...
Na cartilha lançada durante o I Congresso Online IBNF, você encontrará informações sobre a aplicabilidade da nutrição funcional na prática clínica e como podemos compor uma alimentação sustentável.
Changes in the Quality of Kefir Fortified with Anthocyanin-rich Juices during Storage
ABSTRACTChanges in sensorial, chemical and microbiological qualities of kefirs fortified with black carrot (KBCJ), black mulberry (KBMJ), pomegranate (KPJ), and strawberry (KSJ) juices at different concentrations (10, 25 and 50%, w/w) were monitored throughout storage at 4 °C for 12 weeks. The most preferred kefirs by the sensorial panel were KSJ and KPJ, ...
Do production and storage affect the quality of green banana biomass?
A B S T R A C TThe consumption of green banana (GB) products is booming because of their nutritional and physiological benefits to human health. However, there have been no studies on the quality of these products after they areprocessed and stored. Therefore, this study aimed to investigate whether production and storage affect the sensory and physicochemical characteri...
Health Benefits of Green Banana Consumption: A Systematic Review
Abstract: Despite the growing demand for green banana (GB) products, there is no review study regarding their potential health benefits. We aimed to compare the health benefits among different GB products by a systematic review. We researched six electronic databases (PubMed, EMBASE, Scopus, Science Direct, Web of Science, and Google Scholar) from inception to March 2019. We ...
A novel beer fermented by kefir enhances antiinflammatory and anti-ulcerogenic activities found isolated in its constituents
AB S T R A C TKefir grown in molasses was activated to ferment malt for the production of beer. As kefir and beer are known to exhibit some beneficial health properties, anti-inflammatory and anti-ulcerogenic activities of a beer made with kefir were assessed using rat paw edema and ethanol-induced gastric ulcer model, ...
