Simple Summary Consumption of food products that are rich in natural antioxidants
improves the antioxidant status of an organism through protection against oxidative stress …

The antioxidant potential (AP) is an important nutritional property of foods, as increased
oxidative stress is involved in most diet-related chronic diseases. In dairy products, the …

This research aimed to evaluate the effects of using either grain or commercial starter culture
on the antioxidative capacity of cow and ewe milk kefirs. The antioxidant capacity of kefir …

The aim of this study was to compare the rheological, textural, colour and sensory properties
of kefir samples produced with buffalos' or cows' milk using two different microbial …

Coconut milk is a rich source of several nutrients and free of lactose which can be an
excellent alternative to cow milk for lactose-intolerant consumers. This study aimed to …

This study aimed to analyse the antioxidant capacity and total phenolic content of buffalo
milk kefir fermented with grains or a commercial starter culture, as well as characterisation of …

Artan sağlıklı yaşam eğilimi ve bunun için doğal gıda kaynaklarına yönelme her geçen gün
gıda sanayinde yeni ürünlerin pazara sunulmasını sağlamaktadır. Fonksiyonel gıdalar bu …

The study aimed to evaluate the effect of kefir combination from goat milk and soy milk on
lipid profile, plasma glucose, glutathione peroxidase (GPx) activity and the improvement of …

(1) Background: Natural antioxidants are health products found in many plants and may
have a therapeutic effect on various diseases caused by oxidative stress. The purpose of …

Sažetak In this study, the microbiological, physicochemical, and sensory properties and
volatile aromatic compounds of kefir produced by secondary fermentation were investigated …