Study of the physico-chemical, structural, microbiological properties and volatile flavour compounds profile of kefir supplemented with electro-activated whey-Reference-Cited by-同舟云学术

Study of the physico-chemical, structural, microbiological properties and volatile flavour compounds profile of kefir supplemented with electro-activated whey

Published:2022-03 Issue: Volume:126 Page:105218
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Aidarbekova Sabina,Aider Mohammed^ORCID

Funder

Fonds de recherche du Québec – Nature et technologies

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference73 articles.

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1. The protective effects of Kefir extract (KE) on intestinal damage in larval zebrafish induced by Oxytetracycline: Insights into intestinal function, morphology, and molecular mechanisms;Food Research International;2024-08

2. Study of the impact of electro-activated whey on the growth of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus and the antibacterial potency of their supernatant against Salmonella enterica;International Dairy Journal;2024-01

3. Mixture of whey-milk and palm sap for novel kefir beverage using simplex-centroid mixture design;Kuwait Journal of Science;2023-07

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5. Production of Ryazhenka, a traditional Ukrainian fermented baked milk, by using electro-activated whey as supplementing ingredient and source of lactulose;Food Bioscience;2022-04