Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/346287
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: Inovação
Leite de ovelha
Country: Estados Unidos
Editor: Institute of Food Technologists
Rights: Fechado
Identifier DOI: 10.1111/1541-4337.12250
Address: https://onlinelibrary.wiley.com/doi/full/10.1111/1541-4337.12250
Date Issue: 2017
Appears in Collections:FEA - Artigos e Outros Documentos

Files in This Item:
File Description SizeFormat 
000398910500003.pdf269.89 kBAdobe PDFView/Open


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.