Kandungan Beta Karoten, Polifenol Total Dan Aktifitas ”Merantas” Radikal Bebas Kefir Susu Kacang Hijau (Vigna Radiata) Oleh Pengaruh Jumlah Starter (Lactobacillus Bulgaricus Dan Candida Kefir) Dan Konsentrasi Glukosa [PDF]
, 2014 Background: Kefir is a well known fermented dairy milk product which is functional for gut health. However kefir can also be made from vegetable milk such as soy or mungbean milk. Objective: To study the chemical and functional property of Mungbean milk
Murwani, R. (Retno) +2 more
core
Microbial viability and nutritional content of water kefir grains under different storage conditions
Food Science & NutritionWater kefir grains are an important source of probiotics, mainly containing lactic acid bacteria and yeasts. The aim of this study is to investigate the changes in microbial and chemical properties of water kefir grains during 1‐month storage at +4°C and
Çağlar Gökırmaklı +2 more
semanticscholar +1 more source
Food Science &Nutrition, Volume 14, Issue 2, February 2026.This retrospective study evaluates whether greater adherence to an anti‐inflammatory diet is associated with biomarkers and gut microbiota profiles linked to reduced colorectal cancer risk. The study seeks to clarify how dietary patterns influence inflammation and gut microbiota, providing insights to guide effective prevention strategies for ...
Hantao Wang, Yunjie Shi, Wei Wang, Xu Li
wiley +1 more source
Determination of Some Quality Criteria of the Kefir Produced with Molasses and Plum
Turkish Journal of Agriculture: Food Science and Technology, 2014 The aim of this study is to determine the quality characteristics of kefir by developing different flavours in order to increase its consumption. Plum (10%) and molasses (7.5%) which are rich in phenolic contents are used to produce kefir in different ...
Tuğba Kök Taş +2 more
doaj +1 more source
Study Mikrobiologis Kefir dengan Waktu Simpan Berbeda [PDF]
, 2015 Penelitian ini bertujuan untuk mengetahui kualitas mikrobiologis kefir dengan waktu simpan sampai 12 haridengan bakteri asam laktat yang stabil. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan limaperlakuan dan setiap perlakuan terdiri ...
Hartawan, M. (M) +3 more
core
Effect of High Fructose Syrup (HFS) Addition on Chemical and Organoleptic Properies of Green Coconut Water Kefir [PDF]
, 2019 This research aims to determine the effect of High Fructose Syrup (HFS) addition to carbon dioxide (CO2) content, ethanol content and organoleptic properties of green coconut water kefir, and to determine the ideal HFS concentration for green coconut ...
Dwiloka, B. (Bambang) +2 more
core +2 more sources
Physiochemical and Organoleptic Features of Goat Milk Kefir Made of Different Kefir Grain Concentration on Controlled Fermentation [PDF]
, 2014 . Kefir contains bacteria and complex yeast in protein and polysaccharide matrix formed during anaerobic growth. Kefir fermentation uses kefir grains as starter.
Rahardjo, A. H. (Agustinus) +3 more
core +1 more source
Inhibition Activities of Angiotensin Converting Enzyme and Amino Acid Kefir Whey Profile of Skim Milk Fermented by Kefir Grains [PDF]
, 2018 Bioactive peptides fermented milk is very potential as functional food products for health. The aim of this study is to analyze the inhibition activity of Angiotensin Converting Enzyme and kefir whey amino acid profile and IC50.
Antara, N. S. (Nyoman) +3 more
core +2 more sources
Perbandingan Susu Kambing dan Susu Kedelai dalam Pembuatan Kefir [PDF]
, 2016 Tujuan dari penelitian ini adalah untuk mendapatkan rasio terbaik susu kambing dengan susu kedelai untuk menghasilkan kualitas kefir tertinggi.
Febriyani, F. (Febriyani) +2 more
core +4 more sources
Evaluation of the subchronic toxicity of kefir by oral administration in Wistar rats
Nutrición Hospitalaria, 2014 Introduction: Kefir is obtained by fermentation of milk with complex microbial populations present in kefir grains. Several health-promoting benefits have been attributed to kefir consumption.
Damiana Diniz Rosa +9 more
doaj +1 more source