A review of nondairy kefir products: their characteristics and potential human health benefits-Reference-Cited by-同舟云学术

A review of nondairy kefir products: their characteristics and potential human health benefits

Published:2020-11-05 Issue: Volume: Page:1-17
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Egea Mariana Buranelo¹,Santos Daiane Costa dos¹,Oliveira Filho Josemar Gonçalves de²,Ores Joana da Costa¹,Takeuchi Katiuchia Pereira¹³,Lemes Ailton Cesar⁴

Affiliation:

1. Goiano Federal Institute of Education, Science, and Technology, Campus Rio Verde, Rio Verde, Brazil

2. School of Pharmaceutical Sciences, São Paulo State University (UNESP), São Paulo, Brazil

3. Faculty of Nutrition, Department of Food and Nutrition, Federal University of Mato Grosso, Cuiabá, Brazil

4. School of Chemistry, Department of Biochemical Engineering, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2020.1844140

Reference138 articles.

1. Functional Food Consumption and Its Physiological Effects

2. Functional Foods and Lifestyle Approaches for Diabetes Prevention and Management

3. Evaluation of Anti-Hyperglycemic and Anti-Hyperlipidemic Activities of Water Kefir as Probiotic on Streptozotocin-Induced Diabetic Wistar Rats

4. New perspectives for Lactobacilli exopolysaccharides

5. Lactobacillus delbrueckii ssp. bulgaricus B-30892 can inhibit cytotoxic effects and adhesion of pathogenic Clostridium difficile to Caco-2 cells

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