Development of kefir-based probiotic beverages with DNA protection and antioxidant activities using soybean hydrolyzed extract, colostrum and honey
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- 作者：Fernanda Assumpç ; ã ; o Fiordaa ; Gilberto Viní ; cius de Melo Pereirab ; Vanete Thomaz-Soccolb ; Adriane Pedroni Medeirosb ; Sudip Kumar Rakshitc ; Carlos Ricardo Soccola ; b ; soccol@ufpr.br" class="auth_mail" title="E-mail the corresponding author
- 关键词：Kefir beverage ; Soybean hydrolyzed extract ; Colostrum ; Honey ; Non-dairy functional beverage
- 刊名：LWT - Food Science and Technology
- 出版年：2016
- 出版时间：May 2016
- 年：2016
- 卷：68
- 期：Complete
- 页码：690-697
- 全文大小：710 K
文摘
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Kefir-like beverages were produced from soybean milk, colostrum and honey.
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Kefir grains increased the functional quality of all substrates tested.
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Honey-based kefir beverage showed DNA protection and antioxidant activities.
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Honey-based kefir beverage had a high buying intention compared to milk kefir.