Results 11 to 20 of about 29,544 (310)
Fermentation, 2023 Kefir is a fermented milk beverage different in consistency and taste from other popular milk-product yogurt. Unlike yogurt prepared using lactic acid bacteria in fermentation, milk is fermented for kefir production using preculture in the form of kefir ...
Divakar Dahiya, Poonam Singh Nigam
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Journal of Dairy Science: Four dairy foods processing by-products (acid whey permeate [AWP], buttermilk [BM], sweet whey permeate [SWP], and sweet whey permeate with added milk fat globule ingredient [SWP+MFGM]) were fermented for 4 wk and compared with traditional kefir milks ...
Chloe J. McGovern +2 more
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Development and Validation of a Food Frequency Questionnaire to Assess Fermented Food Consumption in Adults. [PDF]
J Hum Nutr DietThe fermented food intake questionnaire (FFIQ), developed to assess habitual intake in adults aged 18–60 years, was validated against six 24‐h dietary recalls. The FFIQ showed reasonable validity and repeatability for total fermented food intake as well as for most individual foods and food categories.
Ferri A +7 more
europepmc +2 more sources
EDISKefir is a fermented dairy beverage made from milk and kefir grains containing yeast and bacteria. This publication describes how kefir is made and its potential health effects for consumers. Written by Julia R. Skinner, and published by the UF/IFAS Food Science and Human Nutrition Department, July 2024.
Julia R. Skinner
openaire +4 more sources
Foods, 2021 Kefir, a traditional fermented food, has numerous health benefits due to its unique chemical composition, which is reflected in its excellent nutritional value.
Emília Alves +10 more
doaj +1 more source
Fermented Beverage Benefits: A Comprehensive Review and Comparison of Kombucha and Kefir Microbiome
Microorganisms, 2023 Beverage fermentation is an ancient ritual that has been practised for millennia. It was slowly disappearing from households and communities due to the advancement of manufacturing technology and the marketing of soft drinks until the recent revival of ...
Ann Qi Chong +4 more
semanticscholar +1 more source
Frontiers in Microbiology, 2023 The comparative genomic analysis of Lactiplantibacillus plantarum YW11 (L. plantarum YW11) isolated from Tibetan kefir involves comparison of the complete genome sequences of the isolated strain with other closely related L. plantarum strains.
T. Aziz +8 more
semanticscholar +1 more source
Journal of Applied Food Technology, 2022 This research aims to determine the effect of different kefir grain concentration to viscosity, total acid, protein and hedonic level of buffalo milk kefir and to determine the ideal kefir grain concentration for buffalo milk kefir. The basic ingredients
Jethro Rafande Manurung +2 more
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Use of mandarin and persimmon fruits in water kefir fermentation
Food Science & Nutrition, 2023 Water kefir is a non‐dairy probiotic beverage. It is obtained by fermentation of water kefir grains with a sugar solution. This study aims to determine the properties of water kefir beverages obtained by fermentation of mandarin and persimmon‐containing ...
Z. Güzel-Seydim +2 more
semanticscholar +1 more source
Tropical Animal Science Journal, 2019 Kefir is a fermented milk product. The kefir grain starter consists of lactic acid bacteria and yeast that produce lactic acid and alcohol. The quality of kefir is strongly influenced by the type of milk used, the amount of kefir grain, kefir grain ...
Sulmiyati Sulmiyati +4 more
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