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Full Description
Kefir: Properties, Functionality, and Health Benefits covers the more practical side of kefir production, technology, and product development. It focuses on the scientifically demonstrated benefits of this beverage, especially antimicrobial and antioxidant effects, intestinal microbiota modulation, immune response modulation, and anticancer properties. Bioactive compounds responsible for these effects are also explored to provide a theoretical basis for developing new food and pharmaceutical formulations. In addition, the book covers kefir's potential role in neurodegenerative disease prevention. Finally, the readers will find strategies for product diversification, quality control, and biotechnological applications.
Kefir is a fermented milk beverage that is growing in popularity among both researchers and consumers for its proven and potential health benefits. Companies interested in developing new fermented beverage products will find this work of interest.
Contents
1. Definition, consumption, and importance of Kefir
2. Microbiology of artisanal and industrial Kefir
3. Physicochemical properties of artisanal and industrial Kefir
4. Nutritional value of artisanal and industrial Kefir
5. Bioactive compounds from Kefir
6. Antimicrobial activity
7. Antioxidant activity
8. Modulation of the intestinal microbiota
9. Immune response modulation
10. Effects on blood pressure and lipid metabolism
11. Anticancer effects
12. Role in neurodegenerative diseases
13. Bio- and techno-functional differences between artisanal and industrial Kefir, improvements, and novelties
14. Sensorial properties: strategies for product diversification
15. Biotechnological applications
16. Quality control in kefir's manufacture and storage
17. Water "Kefir"
18. A comparison between milk kefir and water "kefir"
