1 Ocak 2011 Dergi makalesi Açık Erişim

Kesenkas, Harun; Dinkci, Nayil; Seckin, Kemal; Kinik, Ozer; Gonc, Siddik

DataCite XML

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  <identifier identifierType="URL">https://aperta.ulakbim.gov.tr/record/18627</identifier>
  <creators>
    <creator>
      <creatorName>Kesenkas, Harun</creatorName>
      <givenName>Harun</givenName>
      <familyName>Kesenkas</familyName>
      <affiliation>Ege Univ, Fac Agr, Dept Dairy Technol, Izmir, Turkey</affiliation>
    </creator>
    <creator>
      <creatorName>Dinkci, Nayil</creatorName>
      <givenName>Nayil</givenName>
      <familyName>Dinkci</familyName>
      <affiliation>Ege Univ, Fac Agr, Dept Dairy Technol, Izmir, Turkey</affiliation>
    </creator>
    <creator>
      <creatorName>Seckin, Kemal</creatorName>
      <givenName>Kemal</givenName>
      <familyName>Seckin</familyName>
      <affiliation>Celal Bayar Univ, Fac Engn, Dept Food Engn, Manisa, Turkey</affiliation>
    </creator>
    <creator>
      <creatorName>Kinik, Ozer</creatorName>
      <givenName>Ozer</givenName>
      <familyName>Kinik</familyName>
      <affiliation>Ege Univ, Fac Agr, Dept Dairy Technol, Izmir, Turkey</affiliation>
    </creator>
    <creator>
      <creatorName>Gonc, Siddik</creatorName>
      <givenName>Siddik</givenName>
      <familyName>Gonc</familyName>
      <affiliation>Ege Univ, Fac Agr, Dept Dairy Technol, Izmir, Turkey</affiliation>
    </creator>
  </creators>
  <titles>
    <title>Antioxidant Properties Of Kefir Produced From Different Cow And Soy Milk Mixtures</title>
  </titles>
  <publisher>Aperta</publisher>
  <publicationYear>2011</publicationYear>
  <dates>
    <date dateType="Issued">2011-01-01</date>
  </dates>
  <resourceType resourceTypeGeneral="Text">Journal article</resourceType>
  <alternateIdentifiers>
    <alternateIdentifier alternateIdentifierType="url">https://aperta.ulakbim.gov.tr/record/18627</alternateIdentifier>
  </alternateIdentifiers>
  <relatedIdentifiers>
    <relatedIdentifier relatedIdentifierType="DOI" relationType="IsIdenticalTo">10.1501/Tarimbil_0000001176</relatedIdentifier>
  </relatedIdentifiers>
  <rightsList>
    <rights rightsURI="http://www.opendefinition.org/licenses/cc-by">Creative Commons Attribution</rights>
    <rights rightsURI="info:eu-repo/semantics/openAccess">Open Access</rights>
  </rightsList>
  <descriptions>
    <description descriptionType="Abstract">The aim of this study is to determine the antioxidant properties of kefir samples produced from different cow/soy milk mixtures. Antioxidative activities such as the inhibition of ascorbate autoxidation, reducing activity, the scavenging effect of superoxide anion radicals and hydrogen peroxide of kefir samples were determined. Kefirs produced from whole soymilk had the highest inhibition rate of ascorbate autoxidation. Reducing activities of kefir samples, expressed as equivalent amounts of cysteine, were found statistically different and elevated by increased soymilk ratio. Results of the inhibition of superoxide radical generation of cow, cow/soy and soymilk kefir samples were found statistically different. However, the effect of fermentation on this activity neither with kefir grain nor culture was significant. Results indicated that none of kefir samples exhibit a hydrogen peroxide scavenging activity.</description>
  </descriptions>
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