Autorentext
Dr. Carlos Adam Conte Junior is an Associate Professor in the Department of Biochemistry at the Federal University of Rio de Janeiro and a faculty member at the Harvard School of Engineering and Applied Sciences. He is Founder and Director of the Analytical Laboratory Center and the Food Analysis Center (LADETEC), Coordinator of the Residue Analysis Laboratory (ISO17.025), and Professor of the Laboratory of Advanced Analyzes in Biochemistry and Molecular Biology (LAABBM). Prof. Conte received his Ph.D. in Hygiene and Technology of Food of Animal Origin from UFF and his Ph.D. in Veterinary Sciences from the Universidad Complutense de Madrid and completed postdoctoral fellowships at the Karolinska Institutet (Nobel Prize Committee) and University of California. He has published over 400 Scientific Articles in Indexed Journals, 20 Book Chapters, and 1 Patent. His Scientific Articles have more than 8,000 Citations. He supervised/oriented 18 post-Doctors, 28 Doctors, 37 Masters. He has interacted with over 500 co-authors on scientific publications and maintains international collaborations. Dra. Carla Paulo Vieira is a Postdoctoral Reasercher at the Universidade Federal do Rio de Janeiro,?Rio de Janeiro,?Brazil. In addition to developing teaching activities, she is a Researcher at the Laboratory of Advanced Analyses in Biochemistry and Molecular Biology, at the Laboratory of Residue Analysis, and at the Food Analysis Center. She completed her Ph.D. in Food Science from UFRJ and has published 15 Scientific Articles in indexed International Journals, 14 works in National and International Congresses, and 2 book chapters. She co-supervises Master and Doctoral students of the Postgraduate Programs in Food Science, Veterinary Medicine, and Animal Science in the Tropics. She has experience in physicochemical and microbiological control of milk and dairy products and technology. She also works in the elaboration of functional fermented milk and evaluation of the effect of its bioactive compounds on a human glioblastoma model, as well as its effects on neuroprotection.

Klappentext
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.

Inhalt

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 microbiotä
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"