LWT-FOOD SCIENCE AND TECHNOLOGY, vol.63, no.2, pp.852-858, 2015 (SCI-Expanded)
Article / Article
LWT-FOOD SCIENCE AND TECHNOLOGY
Science Citation Index Expanded (SCI-EXPANDED), Scopus
Goat kefir, Antioxidant activity, Functional food, Phenolic compounds and microbial content, TOTAL ANTIOXIDANT CAPACITY, PHENOLIC-COMPOUNDS, ISOFLAVONES, VIABILITY, BEVERAGES, VIVO, DIET, COW
Süleyman Demirel University Affiliated:
The aim of this study was to investigate the effects of Kefir fermentation on the functional properties of Hair and Saanen goat milk samples, including intensive and extensive nutritional regimes. Kefir samples were produced with natural Kefir grains (2%). Microbial content, the total phenolic content, total antioxidant activity (using ORAC and TEAC assays) and quantification of phenolic substances using liquid chromatography were carried out.