Results 201 to 210 of about 26,578 (268)

Determination of the Functional, Nutritional, and Some Quality Properties of Kefir Produced With the Addition of Germinated Chickpeas. [PDF]

Food Sci Nutr
Kahve AN, Bayrak E.
europepmc   +1 more source

Alkylphenols (4-n-Nonylphenol and 4-n-Octylphenol) in Milk and Dairy Products, Beverages, and Vegetable Oils: Occurrence and Dietary Exposure in Türkiye. [PDF]

Foods
Canlı O, Güzel B, Basaran B.
europepmc   +1 more source

Optimising a Functional Beverage from Quinoa and Cherimoya Mixtures Fermented with Water Kefir Grains. [PDF]

Foods
Palacios-Castillo AE, Campoverde-Quilca TN, Núñez-Pérez J, Burbano-García JL, Pineda-Flores HM, Espín-Valladares RC, Zárate-Baca S, Pais-Chanfrau JM.   +7 more
europepmc   +1 more source

Food-derived molecules as regulators of intestinal tight junctions and barrier function: mechanisms and implications. [PDF]

Front Drug Deliv
Ryan SM, Brayden DJ.
europepmc   +1 more source

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Antitumoural antibacterial and antifungal activities of kefir and kefir grain

Phytotherapy Research, 1994
AbstractKefir is a milk‐derived product prepared by the incubation of kefir ‘grains’ with defatted milk. Various studies have been published on the therapeutic effects of kefir. However, few controlled studies and little information on the antibacterial, antifungal and antitumoural activities of kefir have been published.
Uğur Çevikbas, Sidney J Stohs
exaly   +3 more sources

Kefir and Health: A Contemporary Perspective

Critical Reviews in Food Science and Nutrition, 2013
Kefir and its related products are renowned nutraceutical dairy products produced through fermentation of yeasts and bacteria naturally present in grains of kefir. The nutritional attributes of this self-carbonated beverage are due to presence of vital nutrients such as carbohydrates, proteins, minerals, vitamins, and some nutraceutical components ...
Zaheer Ahmed, Asif Ahmad
exaly   +3 more sources

Turkish kefir and kefir grains: microbial enumeration and electron microscobic observation+

International Journal of Dairy Technology, 2005
Microbial populations in kefir and kefir grains were enumerated by plating. Total lactic acid bacteria, lactoccocci, lactobacilli and yeast populations increased during fermentation and increased slightly during cold storage. Kefir grains had a lactic acid bacteria : yeast ratio of 10 9  : 10
Zeynep B Güzel-Seydim, Atif Can Seydim
exaly   +4 more sources