Kefir

Kefir is a fermented milk beverage that is growing in popularity among both researchers and consumers for its proven and potential health benefits. Kefir: Properties, Functionality, and Health Benefits focuses on the scientifically demonstrated benefits of this beverage, especially antimicrobial and antioxidant effects, intestinal microbiota modulation, immune response modulation, and anticancer properties. It will also cover kefir’s potential role in neurodegenerative disease prevention. Bioactive compounds responsible for these effects will be explored to provide a theoretical basis for developing new food and pharmaceutical formulations. Finally, the book will cover strategies for product diversification, quality control, and biotechnological applications. These findings will provide a basis for boosting the industrial production of kefir. Kefir: Properties, Functionality, and Health Benefits will summarize current research and encourage new discoveries, while covering the more practical side of production, technology, and product development. This work will serve as an important resource for researchers and post-graduate students in the fields of nutrition, pharmaceutical biochemistry, food science, engineering, and biotechnology. Companies interested in developing new fermented beverage products may also find this work of interest. Covers demonstrated health benefits of kefir consumption and other potential benefits requiring further explorationHighlights promising bioactive compounds of kefir for the food and pharmaceutical industriesProposes strategies for the product's commercial diversification