ArticleFoods (Basel, Switzerland)2023
Augmenting Functional and Sensorial Quality Attributes of Kefir through Fortification with Encapsulated Blackberry Juice.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
7 citing papers in PubMed.
- Comparative Evaluation ofFoods (Basel, Switzerland) · 2026Article
- Fortification of Water Kefir with Gallic Acid: Physicochemical Effects and Antioxidant Capacity in an In Vitro Digestion Model.Foods (Basel, Switzerland) · 2026Article
- Determination of the Functional, Nutritional, and Some Quality Properties of Kefir Produced With the Addition of Germinated Chickpeas.Food science & nutrition · 2025Article
- A Comprehensive Antioxidant and Nutritional Profiling of Brassicaceae Microgreens.Antioxidants (Basel, Switzerland) · 2025Article
- Enhancement of kefir functionality by adding black elderberry and evaluation of its quality during storage.Food science & nutrition · 2024Article
- Sustainable Recovery of Polyphenols and Carotenoids from Horned Melon Peel via Cloud Point Extraction.Foods (Basel, Switzerland) · 2024Article
- Wild Blackberry Fruit (Foods (Basel, Switzerland) · 2024Article
Corrections and comments
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Authors and funding
7 authors.
Funding
Abstract
Kefir is a fermented dairy product claimed to confer many health-promoting effects, but its acidic taste is not appealing to some consumers. Therefore, the aim of this study was to enhance the functional and sensorial quality attributes of kefir through fortification with encapsulated blackberry juice (EBJ). The blackberry juice was successfully encapsulated via freeze-drying using lentil protein isolate (LPI) as the carrier. The encapsulated blackberry juice showed good physicochemical, functional, and morphological properties, as well as microbiological safety for use as a food additive. The kefir was fortified with EBJ in concentrations of 1, 2.5, 5, and 7.5% (
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Registered trials
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