Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/327900
Type: Artigo
Title: Sheep Milk: Physicochemical Characteristics And Relevance For Functional Food Development
Author: Balthazar
C. F.; Pimentel
T. C.; Ferrao
L. L.; Almada
C. N.; Santillo
A.; Albenzio
M.; Mollakhalili
N.; Mortazavian
A. M.; Nascimento
J. S.; Silva
M. C.; Freitas
M. Q.; Sant'Ana
A. S.; Granato
D.; Cruz
A. G.
Abstract: Sheep milk has a high nutritional value and high concentrations of proteins, fats, minerals, and vitamins, as compared to the milks of other domestic species. The physicochemical and nutritional characteristics of sheep milk can be advantageous for the manufacture of products containing prebiotic ingredients and/or probiotic bacteria, which are major categories in the functional food market. Following this technological trend, this review will address the characteristics and advantages of sheep milk as a potentially functional food, as well as the development of sheep milk dairy products containing prebiotics and/or probiotics.
Subject: Food Development
Innovation
Prebiotic Ingredient
Probiotic Bacteria
Sheep Milk
Editor: Wiley-Blackwell
Hoboken
Citation: Comprehensive Reviews In Food Science And Food Safety. Wiley-blackwell, v. 16, p. 247 - 262, 2017.
Rights: fechado
Identifier DOI: 10.1111/1541-4337.12250
Address: http://onlinelibrary.wiley.com/doi/10.1111/1541-4337.12250/abstract
Date Issue: 2017
Appears in Collections:Unicamp - Artigos e Outros Documentos

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