Changes in carbohydrate profile in kefir fermentation
Authors:
- M. HikmetogluMHM. Hikmetoglu
- E. SogutESE. Sogut
- O. SogutOSO. Sogut
- C. GokirmakliCGC. Gokirmakli
- Z.B. Guzel-SeydimZ.B. Guzel-Seydim
- 1 July 2020
- journal article
- research article
- Published by Elsevier in Bioactive Carbohydrates and Dietary Fibre
- Vol. 23
Abstract
No abstract availableKeywords
This publication has 40 references indexed in Scilit:
- Fermentative properties of starter culture during manufacture of kefir with new prebiotics derived from lactuloseInternational Dairy Journal, 2019
- The effect of kefir produced from natural kefir grains on the intestinal microbial populations and antioxidant capacities of Balb/c miceFood Research International, 2019
- Immunological effects of Kefir produced from Kefir grains versus starter cultures when fed to miceFunctional Foods in Health and Disease, 2018
- Comparison of chemical, rheological and sensory properties of kefir produced by kefir grains and commercial kefir starterMljekarstvo, 2017
- The Microbiota and Health Promoting Characteristics of the Fermented Beverage KefirFrontiers in Microbiology, 2016
- An innovative approach: cow/oat milk based kefirMljekarstvo, 2015
- A review on traditional Turkish fermented non-alcoholic beverages: Microbiota, fermentation process and quality characteristicsInternational Journal of Food Microbiology, 2013
- Dried buttermilk containing galactooligosaccharides—process layout and its verificationJournal of Food Engineering, 2006
- Production of volatile aroma compounds by kefir starter culturesInternational Dairy Journal, 2003
- Oligosaccharide synthesis by enzymatic transglycosylationGlycoconjugate Journal, 1990