Results 121 to 130 of about 26,161 (292)
Jurnal Ilmu-Ilmu Peternakan, 2012 : 1), 2percent (G2)dan 3 percent (G3)of milk volume and the second factor was storage time in refrigerator which were 0day(L0),7days(L7),14days(L14), 21 days(L21) and 28 days(L28 Keywords: kefir grains, storage time, refrigerator, low fat kefir )
Manik Eirry Sawitri
doaj
Kajian Konsentrasi Kefir Grain Dan Lama Simpan Dalam Refrigerator Terhadap Kualitas Kimiawi Kefir Rendah Lemak [PDF]
, 2011 1), 2percent (G2)dan 3 percent (G3)of milk volume and the second factor was storage time in refrigerator which were 0day(L0),7days(L7),14days(L14), 21 days(L21) and 28 days(L28 Keywords: kefir grains, storage time, refrigerator, low fat kefir).
Sawitri, M. E. (Manik)
core
Food Science &Nutrition, Volume 13, Issue 5, May 2025.Nutrition and dietetics students had higher total scores and sub‐factor scores in ASHN and microbiota awareness and lower body mass index compared to other departments. A positive and significant correlation was found between ASHN and Microbiota Awareness Scale total scores.
Emine Kocyigit +2 more
wiley +1 more source
Effects of kefir on doxorubicin-induced multidrug resistance in human colorectal cancer cells
Journal of Functional Foods, 2021 Kefir, an acidic-alcoholic fermented milk product, is known to be associated with reduced cancer incidence. Multidrug resistance (MDR) against chemotherapeutic agents frequently occurs in cancer cells, leading to cancer therapy failure.
Do Hyun Kim +7 more
doaj
PEMBUATAN WATER KEFIR AIR KELAPA DENGAN FARIASI KONSENTRASI BIBIT KEFIR DAN LAMA FERMENTASI [PDF]
, 2018 Water Kefir atau kefir air merupakan minuman fermentasi yang dibuat dengan menggunakan cairan manis sebagai substrat dan juga penambahan bibit kefir air. Salah satu substrat yang dapat digunakan yaitu air kelapa karena air kelapa mengandung fruktosa yang
YAUMIL KHAIRIAH
core
Food Science &Nutrition, Volume 13, Issue 4, April 2025.This study employed the N‐AHP‐based TOPSIS method to assess the alternatives, utilizing criteria weightings established through expert opinion. For the first time in the field of food science, extracts obtained from Aronia fruits were sequenced using N‐AHP‐based TOPSIS.
Gulsum Ucak Ozkaya
wiley +1 more source
Antifungal Activity against Aspergillus parasiticus of Supernatants from Whey Permeates Fermented with Kefir Grains [PDF]
, 2015 Aspergillus parasiticus, a common fungal contaminant in food, produces aflatoxin B1, which is classified as human carcinogen. Kefir is an ancient fermented beverage obtained by the fermentation of different substrates with kefir grains.
Alconada, Teresa +6 more
core +1 more source
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.
Kenan Sinan Dayisoylu +4 more
openaire +3 more sources
Physicochemical and Microbiological Properties of Kefir, Kefir Yogurt and Chickpea Yogurt
, 2019 The consumption of functional foods is very common. For this reason, many products which are probiotic, prebiotic, energy reduced and fat reduced are developed. In this research, physicochemical and microbiological properties of functional kefir, kefir yogurt and chickpea yogurt were examined. For this purpose, pH values, titration acidities, viscosity
Güzeler, Nuray +3 more
openaire +2 more sources
Systematic review: The gut microbiota as a link between colorectal cancer and obesity
Obesity Reviews, Volume 26, Issue 4, April 2025.Summary Microbiome modulation is one of the novel strategies in medicine with the greatest future to improve the health of individuals and reduce the risk of different conditions, including metabolic, immune, inflammatory, and degenerative diseases, as well as cancer.
Antonio Jesús Ruiz‐Malagón +5 more
wiley +1 more source