Alimentando Práticas 38 results

Alimentando Práticas – Prebióticos e Probióticos em preparações culinárias – Ana Vládia – vídeo-aula

Ana Vládia Nutricionista Profª Técnica Dietética na UF Juiz de Fora Trabalha com Pesquisa, Ensino e Extensão com foco na análise de alimentos e desenvolvimento de produtos.

Alimentando Práticas – Prebióticos e Probióticos em preparações culinárias – Ana Vládia – slides

Ana Vládia Nutricionista Profª Técnica Dietética na UF Juiz de Fora Trabalha com Pesquisa, Ensino e Extensão com foco na análise de alimentos e desenvolvimento de produtos.

Alimentando Práticas – Prebióticos e Probióticos em preparações culinárias – Ana Vládia – artigo 24

Lactobacillus and Bifidobacterium improved physiological function and cognitive ability in aged mice by the regulation of gut microbiota Scope: Age-related degeneration is associated with imbalances of gut microbiota and its related immune system, thereby gut microbiota dysbiosis is considered to be a key target to improve senescence. The potential roles of probiotics on physiological function and cognitiveability in aged mice were investigated in this study.Methods and results: Lactobaci...

Alimentando Práticas – Prebióticos e Probióticos em preparações culinárias – Ana Vládia – artigo 23

Evaluation of the in vitro release of isoflavones from soybean germassociated with kefir culture in the gastrointestinal tract and anxiolytic and antidepressant actions in zebrafish (Danio rerio) A B S T R A C TThe gastrointestinal tract contains thousands of microorganisms present in the mucosa, derived from several different species, and these microorganisms have a direct relationship with immunity, homeostasis, and certain systemic diseases. The microorganisms present in kefir grains ...

Alimentando Práticas – Prebióticos e Probióticos em preparações culinárias – Ana Vládia – artigo 22

Evaluation of a potentially probiotic non-dairy beverage developed with honey and kefir grains: Fermentation kinetics and storage study AbstractThe aim of this work was to study the fermentation process of honey with kefir grains through a comprehensive understanding of its rheological properties, probiotic cell viability, instrumental color parameters andkinetic aspects in a batch bioreactor and during storage. The results showed that kefir grains were well adapted to bioreactor conditio...

Alimentando Práticas – Prebióticos e Probióticos em preparações culinárias – Ana Vládia – artigo 21

Development of kefir-based probiotic beverages with DNA protectionand antioxidant activities using soybean hydrolyzed extract, colostrum and honey a b s t r a c tThe aim of this study was to evaluate the use of different functional substrates (soybean hydrolyzed extract, colostrum and honey) to design novel probiotic beverages using kefir grains as starter culture. The fermentations were carried out at 30 C for 24 h and physical-chemical composition and functional aspects were determined. ...

Alimentando Práticas – Prebióticos e Probióticos em preparações culinárias – Ana Vládia – artigo 20

Effects of kefir or milk supplementation on zonulin in overweight subjects ABSTRACTIncreased intestinal permeability has been shown to be involved in several diseases associated with lowgrade chronic inflammation, including obesity and metabolic syndrome. In the last decade, growing evidence shows the beneficial effects of probiotic-containing food supplementation on these conditions. In this crossover intervention study on 28 asymptomatic overweight adults, we tested the effects of a 3-wk ...

Alimentando Práticas – Prebióticos e Probióticos em preparações culinárias – Ana Vládia – artigo 19

Comparative study of the biochemical changes and volatile compoundformations during the production of novel whey-based kefir beveragesand traditional milk kefir a b s t r a c tCheese whey (CW) and deproteinised cheese whey (DCW) were investigated for their suitability as novel substrates for the production of kefir-like beverages. Lactose consumption, ethanol production, as well as organic acids and volatile compounds formation, were determined during CW and DCW fermentation by kefir grains ...

Alimentando Práticas – Prebióticos e Probióticos em preparações culinárias – Ana Vládia – artigo 18

Chemical composition and sensory analysis of cheese whey-basedbeverages using kefir grains as starter culture Summary The aim of the present work was to evaluate the use of the kefir grains as a starter culture for tradicional milk kefir beverage and for cheese whey-based beverages production. Fermentation was performed by inoculating kefir grains in milk (ML), cheese whey (CW) and deproteinised cheese whey (DCW). Erlenmeyers containing kefir grains and different substrates were ...

Alimentando Práticas – Prebióticos e Probióticos em preparações culinárias – Ana Vládia – artigo 17

BRAZILIAN KEFIR: STRUCTURE, MICROBIAL COMMUNITIES AND CHEMICAL COMPOSITION ABSTRACTMicrobial ecology and chemical composition of Brazilian kefir beverage was performed. The microorganisms associated with Brazilian kefir were investigated using a combination of phenotypic and genotypic methods. A total of 359 microbial isolates were identified. Lactic acid bacteria (60.5%) were the major isolated group identified, followed by yeasts (30.6%) and acetic acid bacteria (8.9%). Lactobacillus ...