Influence of Kefir fermentation on the bioactive substances of different breed goat milks
LWT-FOOD SCIENCE AND TECHNOLOGY, cilt.63, sa.2, ss.852-858, 2015 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 63 Sayı: 2
- Basım Tarihi: 2015
- Doi Numarası: 10.1016/j.lwt.2015.04.057
- Dergi Adı: LWT-FOOD SCIENCE AND TECHNOLOGY
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
- Sayfa Sayıları: ss.852-858
- Anahtar Kelimeler: Goat kefir, Antioxidant activity, Functional food, Phenolic compounds and microbial content, TOTAL ANTIOXIDANT CAPACITY, PHENOLIC-COMPOUNDS, ISOFLAVONES, VIABILITY, BEVERAGES, VIVO, DIET, COW
- Süleyman Demirel Üniversitesi Adresli: Evet
Özet
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.