Donkey Milk for Manufacture of Novel Functional Fermented Beverages

Journal of Food Science

Volumn 80, Issue 6, 2015, Pages S1352-S1359

  Perna, Annamaria ^a   Intaglietta, Immacolata ^a   Simonetti, Amalia ^a   Gambacorta, Emilio ^a  

^a UNIVERSITY OF BASILICATA   (Italy)

Author keywords

Antioxidant activity; Donkey fermented beverages; Lactose content; Sensory quality

Indexed keywords

EQUUS ASINUS; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS CASEI;

ANTIOXIDANT; LACTIC ACID; LACTOSE; PROBIOTIC AGENT; SCAVENGER; THIOL DERIVATIVE; YOGHURT;

ADULT; ANALYSIS; ANIMAL; BEVERAGE; BOVINE; CHEMISTRY; EQUIDAE; FEMALE; FERMENTATION; FOOD ANALYSIS; HUMAN; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS CASEI; MALE; METABOLISM; MICROBIOLOGY; MIDDLE AGED; MILK; TEMPERATURE; YOUNG ADULT;

ADULT; ANIMALS; ANTIOXIDANTS; BEVERAGES; CATTLE; EQUIDAE; FEMALE; FERMENTATION; FOOD ANALYSIS; FREE RADICAL SCAVENGERS; HUMANS; LACTIC ACID; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS CASEI; LACTOSE; MALE; MIDDLE AGED; MILK; PROBIOTICS; SULFHYDRYL COMPOUNDS; TEMPERATURE; YOGURT; YOUNG ADULT;

EID: 84930925337     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.12862     Document Type: Article

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