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Please use this identifier to cite or link to this item: http://hdl.handle.net/1843/76834
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dc.creatorHandray Fernandes de Souzapt_BR
dc.creatorGiovana Felício Monteiropt_BR
dc.creatorLorena Teixeira Bogázpt_BR
dc.creatorEduardo Novais Souza Freirept_BR
dc.creatorKarina Nascimento Pereirapt_BR
dc.creatorMarina Vieira de Carvalhopt_BR
dc.creatorAdriano Gomes da Cruzpt_BR
dc.creatorIgor Viana Brandipt_BR
dc.creatorEliana Setsuko Kamimurapt_BR
dc.date.accessioned2024-09-23T20:40:06Z-
dc.date.available2024-09-23T20:40:06Z-
dc.date.issued2024-01-
dc.citation.volume173pt_BR
dc.citation.spage113716pt_BR
dc.identifier.doihttps://doi.org/10.1016/j.foodres.2023.113716pt_BR
dc.identifier.issn1873-7145pt_BR
dc.identifier.urihttp://hdl.handle.net/1843/76834-
dc.description.resumoAlthough milk kefir and water kefir have different physical, chemical and microbiological characteristics, several microbial species that make up kefir stand out with probiotic functions. Furthermore, because it is suitable for a variety of substrates, kefir and the species of probiotic microorganisms that make it up are seen as a promising alternative in the development of probiotic and health-promoting foods. The aim of this study was to carry out a bibliometric analysis of water kefir and milk kefir in probiotic foods and to critically analyze recent applications and prospects. Using the Scopus database, 202 documents published between 2013 and 2022 were identified and submitted to bibliometric analysis using the VOSviewer software. Regarding recent applications, 107 documents published between 2021 and June 2023 were identified. It was observed that, in the literature consulted, no study used bibliometric analysis to evaluate the use of water kefir and milk kefir in probiotic foods. Due to the presence of probiotic species, kefir has been listed as an alternative for the production of new probiotic food matrices that are beneficial to health. Recent applications show kefir's potential in the development of probiotic products based on fruit and fruit juice, whey beverages, fermented milks and derivatives, and alcoholic beverages such as beers.pt_BR
dc.description.sponsorshipCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superiorpt_BR
dc.description.sponsorshipOutra Agênciapt_BR
dc.languageengpt_BR
dc.publisherUniversidade Federal de Minas Geraispt_BR
dc.publisher.countryBrasilpt_BR
dc.publisher.departmentICA - INSTITUTO DE CIÊNCIAS AGRÁRIASpt_BR
dc.publisher.initialsUFMGpt_BR
dc.relation.ispartofFood Research International-
dc.rightsAcesso Restritopt_BR
dc.subject.otherAlimentos funcionaispt_BR
dc.subject.otherBebidas fermentadaspt_BR
dc.subject.otherKefirpt_BR
dc.subject.otherProbióticospt_BR
dc.subject.otherBibliometriapt_BR
dc.titleBibliometric analysis of water kefir and milk kefir in probiotic foods from 2013 to 2022: A critical review of recent applications and prospectspt_BR
dc.typeArtigo de Periódicopt_BR
dc.url.externahttps://www.sciencedirect.com/science/article/pii/S0963996923012644pt_BR
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