Results 201 to 210 of about 26,046 (260)

Occurrence and Risk Assessment of Aflatoxin M1 in Fermented Dairy Products from the Croatian Market. [PDF]

open access: yesFoods
Kovač Tomas M   +4 more
europepmc   +1 more source

Metabolic cooperation and spatiotemporal niche partitioning in a kefir microbial community

open access: yesNature Microbiology, 2021
Microbial communities often undergo intricate compositional changes yet also maintain stable coexistence of diverse species. The mechanisms underlying long-term coexistence remain unclear as system-wide studies have been largely limited to engineered ...
Sonja Blasche   +2 more
exaly   +2 more sources

An update on water kefir: Microbiology, composition and production

open access: yesInternational Journal of Food Microbiology, 2021
Water kefir is a sparkling, slightly acidic fermented beverage produced by fermenting a solution of sucrose, to which dried fruits have been added, with water kefir grains. These gelatinous grains are a symbiotic culture of bacteria and yeast embedded in
Kieran M Lynch, Elke Arendt
exaly   +2 more sources

The Many Faces of Kefir Fermented Dairy Products: Quality Characteristics, Flavour Chemistry, Nutritional Value, Health Benefits, and Safety

open access: yesNutrients, 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).
Hesham R El-Seedi
exaly   +2 more sources
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Bibliometric analysis of water kefir and milk kefir in probiotic foods from 2013 to 2022: A critical review of recent applications and prospects.

Food Research International, 2023
Although milk kefir and water kefir have different physical, chemical and microbiological characteristics, several microbial species that make up kefir stand out with probiotic functions.
Handray Fernandes de Souza   +8 more
semanticscholar   +1 more source

Consumption of Kefir Made with Traditional Microorganisms Resulted in Greater Improvements in LDL Cholesterol and Plasma Markers of Inflammation in Males when Compared to a Commercial Kefir: A Randomized Pilot Study.

Applied physiology, nutrition, and metabolism = Physiologie appliquee, nutrition et metabolisme, 2023
Kefir has long been associated with health benefits; however, recent evidence suggests that these benefits are dependent on the specific microbial composition of the kefir consumed.
Benjamin C T Bourrie   +5 more
semanticscholar   +1 more source

Anti-inflammatory pathways of kefir in murine model: a systematic review.

Nutrition reviews, 2023
CONTEXT Kefir consumption has been associated with immune response modulation, antioxidant, and anti-inflammatory effects. OBJECTIVE The objective of this systematic review was to investigate the role of kefir against inflammation and the main response
Mariana de Fátima Albuquerque Pereira   +2 more
semanticscholar   +1 more source

Evaluating the roughness dynamics of kefir biofilms grown on Amazon cupuaçu juice: a monofractal and multifractal approach.

Microscopy, 2023
We conducted a comprehensive analysis of the surface microtexture of kefir biofilms grown on Theobroma grandiflorum Shum (cupuaçu) juice using atomic force microscopy.
R. Matos   +6 more
semanticscholar   +1 more source

Kefir Ameliorates Alcohol-Induced Liver Injury Through Modulating Gut Microbiota and Fecal Bile Acid Profile in Mice.

Molecular Nutrition & Food Research, 2023
SCOPE Alcoholic liver disease (ALD) is the leading cause of liver-related deaths worldwide. Kefir has been studied for its properties of anti-obesity, rebuilding intestinal homeostasis, and alleviating non-alcoholic fatty liver disease.
Yuanyuan Cui   +6 more
semanticscholar   +1 more source

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