Cargando…
Effect of propolis extract addition on some physicochemical, microbiological, and sensory properties of kefir drinks
Kefir drinks with sugar (5%, w/v), strawberry flavor (0.15%, v/v), and propolis extract (PE) at different ratios (0.150%, 0.225%, and 0.300%, v/v) were produced and stored at 4°C, and their physicochemical, rheological, microbiological, and sensory properties were monitored during storage. The ratio...
Autores principales: | Bengi, Sinem, Gursoy, Oguz, Güler Dal, Hande Özge, Yilmaz, Yusuf |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
John Wiley and Sons Inc.
2023
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10630789/ https://www.ncbi.nlm.nih.gov/pubmed/37970384 http://dx.doi.org/10.1002/fsn3.3671 |
Ejemplares similares
-
Use of ultrasound as a pre-treatment for vacuum cooling process of cooked broiler breasts
por: Güler Dal, Hande Özge, et al.
Publicado: (2020) -
Physico-Chemical, Microbiological and Sensory Properties of Water Kefir Drinks Produced from Demineralized Whey and Dimrit and Shiraz Grape Varieties
por: Şafak, Havva, et al.
Publicado: (2023) -
Fermentation process for production of apple-based kefir vinegar: microbiological, chemical and sensory analysis
por: Viana, Roberta Oliveira, et al.
Publicado: (2017) -
Sensory and Physicochemical Characterization of Sourdough Bread Prepared with a Coconut Water Kefir Starter
por: Limbad, Mansi, et al.
Publicado: (2020) -
Effects of Microbial Transglutaminase on Physicochemical, Microbial and Sensorial Properties of Kefir Produced by Using Mixture Cow’s and Soymilk
por: Temiz, Hasan, et al.
Publicado: (2017)