Results 121 to 130 of about 29,544 (310)
Mljekarstvo : Dairy Experts Journal, 1958 Po svojem porijeklu kefir je nacionalni mliječni proizvod gorštačkih tatarskih plemena sjevernog Kavkaza (Sjeverna Osetija), gdje i danas predstavlja veoma cijenjenu svakodnevnu vrstu hrane. Iz ovog područja raširio se je postepeno po cijeloj Europi, a poznat je i izvan nje.
openaire +1 more source
Microbiological quality of commercial dairy products [PDF]
, 2007 The purpose of this research was to assess the hygienic properties of commercially available dairy foods. The products surveyed included liquid milks (pasteurized and UHT-treated), cultured dairy products (kefir, cultured buttermilk, sour cream, yogurt,
Varga, László
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Microbiological, physicochemical evaluation and sensory acceptance of kefir with graviola pulp
Revista do Instituto de Latícinios Cândido Tostes, 2018 Kefir is a product obtained by fermentation of milk with kefir grains and cultures prepared from the grains. Considering the functional qualities of kefir and seeking the use of fruits from the Amazon region, a kefir beverage was produced with graviola ...
Luciana Silva Rocha Contim +2 more
doaj +1 more source
The Effect of Different Sugars on Water Kefir Grains
Turkish Journal of Agriculture: Food Science and Technology, 2019 Water kefir is a fermented probiotic beverage produced by fermentation of dried sugary fruits and sugar using water kefir grains. Sucrose is used as a sugar source in the traditional production of water kefir.
Tuncay Çevik +3 more
doaj +1 more source
DAYA HAMBAT KEFIR DENGAN PENAMBAHAN MADU TERHADAP BAKTERI ENTEROTOKSIN [PDF]
, 2017 Susu merupakan bahan pangan yang memiliki nilai gizi tinggi. Nilai gizi tinggi pada susu menjadi media yang disukai oleh mikroorganisme untuk pertumbuhan dan perkembangannya.
Nurul Hasanah
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Probiotiques, aliments fonctionnels et kéfir : le point sur la situation règlementaire en Belgique et sur les avancées scientifiques en matière d'évaluation des effets santé du kéfir [PDF]
, 2009 Probiotics, functional foods and kefir: a review of the Belgian regulation and the scientific progress in evaluating the beneficial health effects of kefir. In Belgium and more widely in Europe, conditions for putting probiotics on the market are defined
Berben G., Mukandayambaje R., Ninane V.
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Kefir: a New Role as Nutraceuticals [PDF]
, 2016 Nutraceutical is the fusion of “nutrition” and pharmaceutical”. This products, in broad, are food or part of food that provides medical or health benefits including the prevention and or treatment of a disease.
setyani, W. (Wahyuning) +1 more
core +2 more sources
Kahramanmaraş Sütçü İmam Üniversitesi Doğa Bilimleri Dergisi, 2015 Son yillarda toplumlar beslenme konusunda giderek daha bilincli hale gelmektedir. Beslenme konusundatemel talep olan saglikli ve guvenli gidalar tuketebilme isteginin yaninda; insan sagligina ek faydalar saglayan,hastaliklardan koruma potansiyeli olan ve fonksiyonel gida olarak adlandirilan urunlere ulasma istegi de giderekartmaktadir.
Özge KÖROĞLU +4 more
openaire +2 more sources
Comparative analyze of the kefir fermentation process and microbiota, using milk and cheese whey as substrates [PDF]
, 2009 Kefir, a mixed culture that ferments lactose, is known for the production of a refreshing fermented beverage popular in EasternEuropean countries by inoculating milk with kefir grains. Kefir grains are gelatinous white or creamcoloured, water insoluble,
Domingues, Lucília +5 more
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