Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1138019
Registro completo de metadados
Campo DCValorIdioma
dc.contributor.authorPRESTES, A. A.
dc.contributor.authorVARGAS, M. O.
dc.contributor.authorHELM, C. V.
dc.contributor.authorESMERINO, E. A.
dc.contributor.authorSILVA, R.
dc.contributor.authorPRUDENCIO, E. S.
dc.date.accessioned2022-07-27T12:21:49Z-
dc.date.available2022-07-27T12:21:49Z-
dc.date.created2021-12-17
dc.date.issued2022
dc.identifier.citationFood Science and Technology, v. 42, e17721, 2022.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1138019-
dc.descriptionFermented 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.
dc.language.isopor
dc.rightsopenAccess
dc.subjectFunctional food
dc.subjectAtividade antioxidante
dc.subjectAlimento funcional
dc.titleHow to improve the functionality, nutritional value and health properties of fermented milks added of fruits bioactive compounds: a review.
dc.typeArtigo de periódico
dc.subject.nalthesaurusPrebiotics
dc.subject.nalthesaurusDairy products
dc.subject.nalthesaurusNatural additives
dc.subject.nalthesaurusAntioxidant activity
riaa.ainfo.id1138019
riaa.ainfo.lastupdate2022-07-27
dc.identifier.doihttps://doi.org/10.1590/fst.17721
dc.contributor.institutionAMANDA 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.
Aparece nas coleções:Artigo em periódico indexado (CNPF)

Arquivos associados a este item:
Arquivo Descrição TamanhoFormato 
FST-2022-HowImproveMilksAddedFruitsBioactive.pdf851,71 kBAdobe PDFThumbnail
Visualizar/Abrir
Mostrar registro simples do item Visualizar estatísticas

FacebookTwitterDeliciousLinkedInGoogle BookmarksMySpace