{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,7]],"date-time":"2026-10-07T17:24:00Z","timestamp":1791393840860,"version":"4.3.3"},"reference-count":90,"publisher":"Wiley","issue":"6","license":[{"start":{"date-parts":[[2015,5,11]],"date-time":"2015-05-11T00:00:00Z","timestamp":1431302400000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2015,6]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:p>\n                    The aim of this work was to investigate on the functional features of a donkey milk probiotic berevage as a novel food. Particularly, it was to study the decrease of lactose content and the antioxidant activity of standard yogurt (YC) and probiotic yogurt (YP;\n                    <jats:italic>Lactobacillus acidophilus<\/jats:italic>\n                    ,\n                    <jats:italic>Lactobacillus casei<\/jats:italic>\n                    ) from donkey milk during the storage up to 30\u00a0d at 4 \u00baC. The evolution of lactose content using enzymatic\u2010spectrophotometric kits was analyzed. Antioxidant activity of yogurt was measured using 2,2\u2019\u2010azino\u2010bis\u20103\u2010ethylbenzothiazoline\u20106\u2010sulfonic acid (ABTS), ferric reducing antioxidant power (FRAP), and thiol assays. Parallel consumer sensory studies were carried out as consumer test in order to gain information about the impact of these novel fermented beverages on sensory perceptions. The statistical analysis has shown significant effect of studied factors. The results showed that the lactose content gradually decreased during storage in both yogurts, reaching values of 2.36% and 2.10% in YC and YP, respectively, at 30 d (\n                    <jats:italic>P<\/jats:italic>\n                    &lt; 0.05). During storage of both yogurt types, the antioxidant activity increased, but YP showed a higher antioxidant activity than YC. The results suggest that the antioxidant activity of yogurt samples was affected by cultures of lactic acid bacteria (LAB). We conclude that the fermented donkey milk could be configured as health and nutraceutical food, which aims to meet nutritional requirements of certain consumers groups with lactose or cow milk protein intolerance.\n                  <\/jats:p>","DOI":"10.1111\/1750-3841.12862","type":"journal-article","created":{"date-parts":[[2015,5,11]],"date-time":"2015-05-11T17:46:16Z","timestamp":1431366376000},"source":"Crossref","is-referenced-by-count":48,"title":["Donkey Milk for Manufacture of Novel Functional Fermented Beverages"],"prefix":"10.1111","volume":"80","author":[{"given":"Annamaria","family":"Perna","sequence":"first","affiliation":[{"name":"Authors are with School of Agricultural, Forestry, Food and Environmental Sciences Univ. of Basilicata  Potenza Viale dell'Ateneo Lucano 10\u201085100 Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Immacolata","family":"Intaglietta","sequence":"additional","affiliation":[{"name":"Authors are with School of Agricultural, Forestry, Food and Environmental Sciences Univ. of Basilicata  Potenza Viale dell'Ateneo Lucano 10\u201085100 Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Amalia","family":"Simonetti","sequence":"additional","affiliation":[{"name":"Authors are with School of Agricultural, Forestry, Food and Environmental Sciences Univ. of Basilicata  Potenza Viale dell'Ateneo Lucano 10\u201085100 Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Emilio","family":"Gambacorta","sequence":"additional","affiliation":[{"name":"Authors are with School of Agricultural, Forestry, Food and Environmental Sciences Univ. of Basilicata  Potenza Viale dell'Ateneo Lucano 10\u201085100 Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2015,5,11]]},"reference":[{"key":"e_1_2_5_2_1","unstructured":"Abd\u2010El\u2010SalamMH FaragSI El\u2010DeinHF MahfouzMB El\u2010EtribyHM.1992.A comparative study on milk proteins of some mammals. 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