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
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Veterinární Medicína, 2003 The survival of Escherichia coli O157:H7, Listeria monocytogenes 4b and Yersinia enterocolitica O3 in traditional yogurt and kefir during fermentation, in ayran (a dairy beverage in Turkey), pasteurised (long-life) ayran, modified kefir (salted and ...
M. Gulmez, A. Guven
doaj +1 more source
ANALISIS KUALITAS KEFIR SUSU KEDELAI YANG DITAMBAHKAN SUSU SKIM [PDF]
, 2018 Produk susu di Indonesia saat ini mempunyai inovasi yang beragam untuk memproduksi susu sesuai selera konsumen, salah satunya dengan fermentasi susu yang berasal dari bahan nabati berprotein tinggi yaitu susu kedelai kemudian difermentasi menggunakan ...
Annisa Wahyuni
core
Kefir consumption does not alter plasma lipid levels or cholesterol fractional synthesis rates relative to milk in hyperlipidemic men: a randomized controlled trial [ISRCTN10820810] [PDF]
, 2002 Background Fermented milk products have been shown to affect serum cholesterol concentrations in humans. Kefir, a fermented milk product, has been traditionally consumed for its potential health benefits but has to date not been studied for its ...
Koroleva NS +26 more
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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
Species classifier choice is a key consideration when analysing low-complexity food microbiome data [PDF]
, 2018 peer-reviewedBackground The use of shotgun metagenomics to analyse low-complexity microbial communities in foods has the potential to be of considerable fundamental and applied value. However, there is currently no consensus with respect
Claesson, Marcus J. +5 more
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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
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.
core
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
Quality Assessment of Organic Kefirs Made with Kefir Grains and Freeze-Dried Starter Cultures
Applied SciencesOrganic dairy products, including fermented milk, are gaining popularity among consumers. Traditionally, for kefir production, kefir grains are used; however, in the modern industry, freeze-dried cultures are commonly employed.
Katarzyna Szkolnicka +3 more
doaj +1 more source