Results 11 to 20 of about 26,578 (268)
Kefir and Its Biological Activities [PDF]
Foods, 2021 Kefir is a fermented beverage with renowned probiotics that coexist in symbiotic association with other microorganisms in kefir grains. This beverage consumption is associated with a wide array of nutraceutical benefits, including anti-inflammatory, anti-
Swee Keong Yeap +2 more
exaly +6 more sources
A Big World in Small Grain: A Review of Natural Milk Kefir Starters [PDF]
Microorganisms, 2020 Milk kefir is a traditional fermented milk product whose consumption is becoming increasingly popular. The natural starter for kefir production is kefir grain, which consists of various bacterial and yeast species. At the industrial scale, however, kefir
Fatemeh Nejati +2 more
doaj +3 more sources
Effect of Kefir on Soybean Isoflavone Aglycone Content in Soymilk Kefir [PDF]
Frontiers in Nutrition, 2020 Kefir is a traditional fermented milk originating in the Caucasus area and parts of Eastern Europe. In this study, the kefir culture, which is modified upon the addition of lactic acid bacteria (LAB) cells, specifically for soymilk kefir fermentation ...
Minke Yang +7 more
doaj +3 more sources
Nutritional and functional properties of kefir: review
International Journal of Food Properties, 2023 Kefir is a popular and indigenous fermented product that possess various health claims. Kefir grains with varied bacteria are utilized as starters for kefir production of popular genra including Lactobacillus, Leuconostoc, Lactococcus, and Acetobacter ...
Komal Saleem +9 more
doaj +2 more sources
HeliyonWater kefir is a convenient dairy-free alternative to dairy-based fermented beverages. It is prepared by fermenting a sucrose solution with fresh and dried fruits using water kefir grains, and demineralized whey can be used in water kefir production ...
Eda Bozkir +4 more
doaj +2 more sources
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
doaj +2 more sources
Nutrients, 2020 Kefir is a dairy product that can be prepared from different milk types, such as goat, buffalo, sheep, camel, or cow via microbial fermentation (inoculating milk with kefir grains).
Mohamed A Farag +2 more
exaly +2 more sources
Review on kefir beverages from milk and water: health benefits, processing and applications [PDF]
Food Science of Animal ResourcesKefir is a trending and highly valued fermented beverage known for its beneficial microbes and giving a wide spectrum of health benefits. It includes milk kefir and water kefir which have gained separate attention.
Joyce Jen Li Lim +5 more
doaj +2 more sources
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
doaj +2 more sources
Kefir: a New Role as Nutraceuticals [PDF]
Jurnal Kedokteran dan Kesehatan Indonesia, 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 +5 more sources