Kefir

Properties, Functionality, and Health Benefits
Erscheinungsjahr 2026
ISBN: 978-0-443-22043-2
Verlag: Elsevier Science

Buch, Englisch, 300 Seiten, Format (B × H): 152 mm x 229 mm, Gewicht: 450 g

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.

Autoren/Hrsg.

Junior, Carlos Adam Conte

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

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 microbiota

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"

Über Autor(innen)

Junior, Carlos Adam Conte
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.