بررسی ارزش غذایی کفیر- بخش 3

بررسی ارزش غذایی کفیر- بخش 3

منابع

1- Edward, R., F. Mainville, and I. Mainville, Handbook of Fermented Functional Foods. 2003: CRC Press. 1-35.

2- Stepaniak, L., A. Fetlinski, and R. Hubert, FERMENTED MILKS | Kefir, in Encyclopedia of Dairy Sciences. 2002, Elsevier: Oxford. p. 1049-1054.

3- Güzel-Seydim, Z.B., et al., Determination of Organic Acids and Volatile Flavor Substances in Kefir during Fermentation. Journal of Food Composition and Analysis, 2000. 13(1): p. 35-43.

4- Koutinas, A.A., et al., Whey valorisation: A complete and novel technology development for dairy industry starter culture production. Bioresource Technology, 2009. 100(15): p. 3734-3739.

5- Zubillaga, M., et al., Effect of probiotics and functional foods and their use in different diseases. Nutrition Research, 2001. 21(3): p. 569-579

6-Urdaneta, E., et al., Intestinal beneficial effects of kefir-supplemented diet in rats. Nutrition Research, 2007. 27(10): p. 653-658.

7-Korhonen, H. and A. Pilanto, Bioactive peptides:production and functionality. International dairy journal, 2006.

8- Silva, S.v. and F.x. Malcata, Casein as a source of bioactive peptides. International Dairy Journal, 2005. 15: p. 1-5.

9- Hertzler, S.R. and S.M. Clancy, Kefir improves lactose digestion and tolerance in adults with lactose maldigestion. Journal of the American Dietetic Association, 2003. 103(5): p. 582-587.

10- Thoreux, K. and D.L. Schmucker, Kefir milk enhances intestinal immunity in young but not old rats. J. Nutraceut. Functional Food, 2001. 131: p. 807-812.

11- Rodrigues, K.L., et al., Antimicrobial and healing activity of kefir and kefiran extract. International Journal of Antimicrobial Agents, 2005. 25(5): p. 404-408.

12-Lee, M.-Y., et al., Anti-inflammatory and anti-allergic effects of kefir in a mouse asthma model. Immunobiology, 2007. 212(8): p. 647-654

نویسنده: دکتر هانیه طلوعی دکترای صنایع غذایی

 

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