English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Plus monthly

Global: Zendy Tools annual

Global: Zendy Tools monthly

Global: Zendy Free Plan

This work evaluated the effect of the fermentation process using kefir as microbial agent and milk supplemented with mango peels as substrate aiming to obtain a product with better antioxidant properties. The characterization of the microorganism’s profile (lactic and acid lactic bacteria and yeast) during the fermentation kinetics was performed. The results showed that the use of mango peels in the growth medium (UHT whole milk) had a positive effect on the antioxidant properties of the fermented products and also in microorganism’s growth.

Mango peel increased the growth rates of microorganisms and antioxidant properties of products during kefir fermentation