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dc.contributor.author
Pescuma, Micaela
dc.contributor.author
Hebert, Elvira Maria
dc.contributor.author
Font, Graciela Maria
dc.contributor.author
Mozzi, Fernanda Beatriz
dc.contributor.other
Ravishankar, Rai V,
dc.contributor.other
Bai, Jamuna A.
dc.date.available
2022-04-01T11:36:26Z
dc.date.issued
2014
dc.identifier.citation
Pescuma, Micaela; Hebert, Elvira Maria; Font, Graciela Maria; Mozzi, Fernanda Beatriz; Functional fermented whey foods: their role on human health; CRC Press-Taylor & Francis Group; 2014; 95-111
dc.identifier.isbn
978-1482206623
dc.identifier.uri
http://hdl.handle.net/11336/154160
dc.description.abstract
Whey is a by-product of the cheese industry, which is being widely used as food ingredient in bakery, meat, and dairy products due to its emulsification capacity, high solubility, and gelling, whipping/foaming, viscosity and water binding properties. Dried whey or its by-products such as lactose, permeate, whey protein concentrate (WPC), whey protein isolate (WPI), whey hydrolysates, and even pure whey proteins (B-lactoglobulin, A-lactalbumin inmunoglobulins) are being successfully applied in the food industry. Whey proteins possess high nutritional value and are a rich source of essential, branched chain and sulfur-containing amino acids. Moreover, multiple health benefits such as antihypertensive, antimicrobial and antioxidant properties have been claimed for whey-derived peptides. Functional and nutritional qualities of whey make this by product an interesting substrate for the development of new food products such as energy drinks, fermented drinks and probiotic foods and vehicles. Despite the good quality proteins of whey, its main protein ß-lactoglobulin is poorly digested and is highly allergenic. Allergic disorders are growing concerns especially in developed countries. Several approaches have been considered to diminish food allergies such as proteolysis through different methods. Lactic acid bacteria (LAB), food-grade microorganisms commonly used in fermented dairy products, are able to degrade milk and whey proteins and to diminish their allergenic content. Moreover, the effect of probiotic LAB and certain Bifidobacterium on food allergy prevention has been studied and showed promising results. This review aims to bring new insights on whey uses in human feed and the development of new functional (fermented) food products.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
CRC Press-Taylor & Francis Group
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
ALLERGY
dc.subject
WHEY UTILIZATION
dc.subject
LACTIC ACID BACTERIA
dc.subject
PROBIOTICS
dc.subject.classification
Biología Celular, Microbiología
dc.subject.classification
Ciencias Biológicas
dc.subject.classification
CIENCIAS NATURALES Y EXACTAS
dc.title
Functional fermented whey foods: their role on human health
dc.type
info:eu-repo/semantics/publishedVersion
dc.type
info:eu-repo/semantics/bookPart
dc.type
info:ar-repo/semantics/parte de libro
dc.date.updated
2021-12-03T20:08:38Z
dc.journal.pagination
95-111
dc.journal.pais
Estados Unidos
dc.journal.ciudad
New York
dc.description.fil
Fil: Pescuma, Micaela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
dc.description.fil
Fil: Hebert, Elvira Maria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
dc.description.fil
Fil: Font, Graciela Maria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
dc.description.fil
Fil: Mozzi, Fernanda Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.taylorfrancis.com/chapters/edit/10.1201/b17912-11/functional-fermented-whey-foods-role-human-health-micaela-pescuma-elvira-h%C3%A9bert-graciela-font-de-valdez-fernanda-mozzi?context=ubx&refId=39f7d401-f8e3-478b-94a9-9d1490b1fc2f
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/https://doi.org/10.1201/b17912
dc.conicet.paginas
600
dc.source.titulo
Beneficial microbes in fermented and functional foods
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