Process Optimization for Development of a Novel Water Kefir Drink with High Antioxidant Activity and Potential Probiotic Properties from Russian Olive Fruit (Elaeagnus angustifolia)
Pariya Darvishzadeh, Valérie Orsat, José L. Martínez
Topics & Concepts
KefirFood scienceFermentationProbioticChemistryAntioxidantResponse surface methodologyDPPHCentral composite designTroloxWater activityLactic acidBiologyBiochemistryWater contentBacteriaChromatographyEngineeringGeotechnical engineeringGeneticsProtein Hydrolysis and Bioactive PeptidesFood Industry and Aquatic BiologyPhytochemical and Pharmacological Studies