ArticleFood science & nutrition2024
Enhancement of kefir functionality by adding black elderberry and evaluation of its quality during storage.
Article in Food science & nutrition, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Comparative Evaluation ofFoods (Basel, Switzerland) · 2026Article
- Multianalytical Characterization of Elderberry (Foods (Basel, Switzerland) · 2026Article
- Valorization of wine industry by-products as a flavoring agent in water kefir: microbiological viability and functional properties.Frontiers in nutrition · 2026Article
- Antioxidant Properties and Microbiological Stability of Yogurt Enriched with Elderberry Extract.Foods (Basel, Switzerland) · 2025Article
- Enhancement of kefir functionality by adding black elderberry and evaluation of its quality during storage.Food science & nutrition · 2024Article
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2 authors.
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Abstract
The research explored the influences of 2% and 4% heat-treated fresh elderberry fruit mash supplement and 0.5% and 1% dried elderberry powder supplement before and after fermentation in kefir production on certain features of kefir beverage. Antioxidant activity, total monomeric anthocyanin, and total phenolic content were 16.69-75.67 (μmol TE/kg), 14.64-88.20 (mg cyn-3-gly/kg), and 167.94-531.33 mg GAE/kg in the samples during storage, respectively. Total phenolic content and antioxidant activity were higher in kefir samples produced with elderberry powder when compared to the other samples. It was determined that
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