Table of Contents
Table of Contents
Preface
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)
Index