Results 91 to 100 of about 26,578 (268)

Hypocholesterolaemic effects of milk-kefir and soyamilk-kefir in cholesterol-fed hamsters [PDF]

British Journal of Nutrition, 2006
This study aimed to evaluate the hypocholesterolaemic property of milk-kefir and soyamilk-kefir. Male hamsters were fed on a cholesterol-free or cholesterol-enriched diet containing 10% skimmed milk, milk-kefir, soyamilk or soyamilk-kefir for a period of 8 weeks.
Je-Ruei, Liu, Sheng-Yao, Wang, Ming-Ju, Chen, Hsiao-Ling, Chen, Pei-Ying, Yueh, Chin-Wen, Lin   +5 more
openaire   +2 more sources

Ethnomedicinal Properties and Technological Challenges of Pomegranate Fruit as a Value‐Added Product

eFood, Volume 7, Issue 3, June 2026.
This review aims to provide a comprehensive review of pomegranate (Punica granatum) as a nourishing powerhouse, focusing on its remarkable nutritional conformation, bioactive composites, and substantial health assistance. This emphasizes the adaptableness and developing demand in the functional food market, as it discovers the potential solicitations ...
Muhammad Tayyab Arshad, Farhang Hameed Awlqadr, Sammra Maqsood, Hatem A. Al‐Aoh, Md. Sakhawot Hossain, Ali Ikram   +5 more
wiley   +1 more source

Distal Mucosal Site Stimulation by Kefir and Duration of the Immune Response

European Journal of Inflammation, 2005
Kefir is a fermented milk (drink) produced by the action of lactic acid bacteria, yeasts and acetic acid bacteria. We recently reported a comparative study on the effect of kefir containing viable or non-viable bacteria by studying their modulatory ...
C. G. Vinderola, J. Duarte, D. Thangavel, G. Perdigon, E. Farnworth, C. Matar   +5 more
doaj   +1 more source

Chemical, microbial, and volatile compounds of water kefir beverages made from chickpea, almond, and rice extracts

European Food Research and Technology
This study aims to assess the microbial, nutritional, volatile, and sensory characteristics of rice, almond, and chickpea water kefir beverages during refrigerated storage.
Mutlu Ustaoğlu-Gençgönül, Çağlar Gökırmaklı, Bilgenur Üçgül, Y. Karagül-Yüceer, Z. Guzel‐Seydim   +4 more
semanticscholar   +1 more source

Chemical, Physicochemical, Microbiological, Bioactive, and Sensory Characteristics of Cow and Donkey Milk Kefir during Storage

Beverages, 2023
This study aimed to evaluate essential traits of donkey’s milk and cow’s milk kefir during storage for 28 days at +4 °C. The results showed that the pH decreases significantly during fermentation from 6.75 ± 0.045 to 4.22 ± 0.062 for cow’s milk and from ...
M. Aroua, Hayet Ben Haj Koubaier, Saoussen Bouacida, Samia Ben Saïd, M. Mahouachi, E. Salimei   +5 more
semanticscholar   +1 more source

Kefir: A Potential Gut Microbiota Modulator: A Systematic Review of Human Interventional Studies

MicrobiologyOpen, Volume 15, Issue 3, June 2026.
Daily cow's milk kefir intake transiently enriches gut microbiota, modulates the intestinal environment by increasing SCFA and reducing pH and oxygen, and exerts antimicrobial effects via SCFAs, bacteriocins, exopolysaccharides, and microbial fractions, highlighting its potential for gut health promotion.
Mohammed Hamsho, Yazan Ranneh, Batoul Kaddour, Sundus Alfakhri, Hale Hacıbayram, Wijdan Shkorfu, Merve Terzi, Abdulmannan Fadel   +7 more
wiley   +1 more source

Augmenting Functional and Sensorial Quality Attributes of Kefir through Fortification with Encapsulated Blackberry Juice

Foods, 2023
Kefir is a fermented dairy product claimed to confer many health-promoting effects, but its acidic taste is not appealing to some consumers. Therefore, the aim of this study was to enhance the functional and sensorial quality attributes of kefir through ...
Vanja Travičić, O. Šovljanski, A. Tomić, Milica Perović, Maja Milošević, Nenad Ćetković, Mirjana Antov   +6 more
semanticscholar   +1 more source

Perbandingan Kualitas Fisiokimia Kefir Susu Kambing dengan Kefir Susu Sapi (COMPARISON OF PHYSIOCHEMICAL QUALITY OF GOAT MILK KEFIR WITH COW MILK KEFIR)

Jurnal Veteriner, 2018
Kefir is one of the fermented beverages which has a distinctive taste from other fermented milk products. Based on the results of several studies concluded that one that affects the quality of kefir is the milk of being used for. The purpose of this study was to examine the comparison of physiochemical quality of kefir made from goat’s milk and cow’s ...
Sulmiyati Sulmiyati, Nur Saidah Said, Deka Uli Fahrodi, Ratmawati Malaka, Fatma Fatma   +4 more
openaire   +3 more sources

Lupin (Lupinus angustifolius) as a Protein‐Rich Emerging Crop Adapted to Uruguay: Nutritional and Functional Potential

Sustainable Food Proteins, Volume 4, Issue 2, June 2026.
Characterization of Lupinus angustifolius cultivated in Uruguay. The figure summarizes the experimental workflow applied to six Lupinus angustifolius samples cultivated in Uruguay. After sample preparation, different analytical approaches were performed: Proximate composition determination of moisture, ash, crude protein, and crude fat by standard AOAC
Matías Rodríguez‐Elhordoy, Jessica Báez, Victoria Olt, Adriana Maite Fernández‐Fernández, Natalia Martínez, Bruno Irigaray, Javier Silva, Mariela Pistón, Daniel Vázquez, Alejandra Medrano   +9 more
wiley   +1 more source

Multi-Component Biodegradable Materials Based on Water Kefir Grains and Yeast Biomasses: Effect of the Mixing Ratio on the Properties of the Films

Polymers, 2023
The use of biopolymeric materials is restricted for some applications due to their deficient properties in comparison to synthetic polymers. Blending different biopolymers is an alternative approach to overcome these limitations.
A. Lago, J. F. Delgado, G. Rezzani, Celeste Cottet, Yuly A. Ramírez Tapias, M. Peltzer, A. G. Salvay   +6 more
semanticscholar   +1 more source