Event submissions
Published
This submission belongs to the session 3. Fermented foods, drinks, and food safety of the event The 1st International Online Conference on Fermentation
Published date
07 Nov, 2025
Academic Editor
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Iris LoiraCitation
Joana P.A. Ferreira, Sara Gusmão, Ana Lima, Gabriela Lima, Valorization of Orange Peel By-Products in Kefir Cream Cheese and Its Impact on Their Physicochemical, Microbiological, and Functional Properties, in Proceedings of The 1st International Online Conference on Fermentation, 12 November–13 November 2025, MDPI: Basel, Switzerland
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Valorization of Orange Peel By-Products in Kefir Cream Cheese and Its Impact on Their Physicochemical, Microbiological, and Functional Properties
Joana P.A. Ferreira 1,2,3
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Sara Gusmão 1
Ana Lima 4
Gabriela Lima 1,5
1. Santarém Polytechnic University, School of Agriculture, Quinta do Galinheiro - S. Pedro, 2001-904 Santarém, Portugal
2. CERNAS - Research Center in Natural Resources, Environment and Society (CERNAS), Santarém Polytechnic University, Quinta do Galinheiro - S. Pedro, 2001-904 Santarém, Portugal
3. LEAF—Linking Landscape, Environment, Agriculture and Food Research Center, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal
4. Veterinary and Animal Research Centre (CECAV), Faculty of Veterinary Medicine, Lusófona University, 376 Campo Grande, 1749-024 Lisbon, Portugal
5. CIEQV – Life Quality Research Center, Complexo Andaluz, Apartado 279, 2001 -904 Santarém, Portugal
Abstract
Keywords
orange peel
by-products valorization
kefir
cream cheese