Kefir: Nutrition, Consumption and Health Benefits


Larry B. Lewis (Editor)

Series: Food and Beverage Consumption and Health
BISAC: TEC012000

Kefir is a type of fermented, acidic, slightly alcoholic drink with a creamy consistency, resulting from the fermentation of microorganisms that live in symbiosis in traditional grains or lumps of kefir.
Kefir: Nutrition, Consumption and Health Benefits reviews the current literature and presents a “study of art” relating to kefir and its technological advances in product development.
The level of microorganisms found in kefir grain are reviewed, along with the ratio of microorganism species to each other, the incubation temperature applied in production, its duration and the storage time of kefir grain.

Table of Contents

Table of Contents


Chapter 1. Bioactive Compounds in Kefir and Their Beneficial Effects on Human Health
(Carla Paulo Vieira, Iuri Lima dos Santos Rosário, Madian Galo Salgado, Joselene Nascimento, Marion Pereira da Costa and Carlos Adam Conte Junior, Food Science Program, Instituto de Química, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil, and others)

Chapter 2. Kefir: Its Functional Properties and Technological Advances
(Maria Rosa Machado Prado and Christian Boller, Pharmacy Department, Faculdade Pequeno Príncipe,
Curitiba, Paraná, Brazil)

Chapter 3. Microbiological Content of Kefir
(İlkay Yilmaz, Gastronomy and Culinary Arts Department, Faculty of Fine Arts, Desing and Architecture, Istanbul Ayvansaray University, Istanbul, Turkey)


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