Results 31 to 40 of about 26,161 (292)
Frontiers in Microbiology, 2023 Scanning electron microscopy (SEM), Confocal laser scanning microscopy (CLSM) and low field nuclear magnetic resonance (LF-NMR) were used to analyse the relationship between the chemical, texture, rheology, microstructure and water distribution of kefir (
Ran Xiao +5 more
semanticscholar +1 more source
Propriedades antimicrobianas do kefir [PDF]
Arquivos do Instituto Biológico, 2016 RESUMO: Os leites fermentados têm sido amplamente consumidos desde a Antiguidade e, atualmente, comercializados em todo o mundo. Kefir é um leite fermentado, ácido, levemente alcoólico, produzido artesanalmente a partir da fermentação do leite pelos grãos de kefir, os quais contêm uma população estável de micro-organismos.
Dias, Priscila Alves +3 more
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Beverages, 2023 This study aimed to evaluate essential traits of donkey’s milk and cow’s milk kefir during storage for 28 days at +4 °C. The results showed that the pH decreases significantly during fermentation from 6.75 ± 0.045 to 4.22 ± 0.062 for cow’s milk and from ...
M. Aroua +5 more
semanticscholar +1 more source
Journal of Advanced Research in Natural and Applied Sciences, 2021 Kefir is traditionally produced using kefir grains, while lyophilized culture is widely used in industry. Microbial fermentation of kefir has critical importance on its aromatic profile and sensory attributes as well as its physicochemical parameters ...
Yonca Yuceer +2 more
doaj +1 more source
Polymers, 2023 The use of biopolymeric materials is restricted for some applications due to their deficient properties in comparison to synthetic polymers. Blending different biopolymers is an alternative approach to overcome these limitations.
Agustina Lago +6 more
semanticscholar +1 more source
Fermentation, 2023 There is a scarcity of studies evaluating the influence of different commonly marketed sugars in water kefir beverage production. Therefore, this study aimed to evaluate the fermentation of water kefir grains in different sugary solutions: brown ...
P. Tavares +7 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
doaj +1 more source
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
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Microbial and Chemical Changes during Fermentation of Coconut Water Kefir Beverage
Applied Sciences, 2023 This study investigated changes in the microbial growth and chemical characteristics of coconut water kefir (CWK) during fermentation. The carbohydrate profile, in terms of glucose and sucrose consumption, production of carboxylic acids, and changes in ...
Mansi Limbad +5 more
semanticscholar +1 more source
Hypocholesterolaemic effects of milk-kefir and soyamilk-kefir in cholesterol-fed hamsters [PDF]
British Journal of Nutrition, 2006 This study aimed to evaluate the hypocholesterolaemic property of milk-kefir and soyamilk-kefir. Male hamsters were fed on a cholesterol-free or cholesterol-enriched diet containing 10% skimmed milk, milk-kefir, soyamilk or soyamilk-kefir for a period of 8 weeks.
Chin-Wen Lin +5 more
openaire +3 more sources