Results 41 to 50 of about 29,544 (310)

Antimutagenic and Antioxidant Properties of Milk−Kefir and Soymilk−Kefir [PDF]

Journal of Agricultural and Food Chemistry, 2005
This study was aimed at evaluating the antimutagenic and antioxidant properties of milk-kefir and soymilk-kefir. Such antimutagenic activity was determined by means of the Salmonella mutagenicity assay, whereas the antioxidant properties of kefir were evaluated by assessing the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activity, lipid ...
Liu, J. R., Chen, M. J., Lin, C. W.
openaire   +2 more sources

Analysis of the kefir and koumiss microbiota with the focus on certain functional properties of selected lactic acid bacteria

Mljekarstvo, 2021
The aim of this research was to determine the microbiota of commercial kefir, koumiss and homemade kefir samples using metagenomic analysis and compare some probiotic properties of lactic acid bacteria isolated from these beverages and Lactobacillus ...
Biçer Yusuf, Uçar Gürkan
doaj   +4 more sources

Kefir Consumption Patterns of Students from Ataturk University, Turkiye: A Survey Study

International Journal of Gastronomy Research, 2023
Kefir is a fermented beverage produced by the lactic fermentation of milk using kefir grains or a starter culture. It has many health benefits due to its anti-inflammatory, antimicrobial, and anti-diabetic properties, while it could also regulate the gut
Tuba Erkaya Kotan, Hayrunnisa Nadaroglu, Zeynep Gurbuz   +2 more
doaj   +1 more source

Augmenting Functional and Sensorial Quality Attributes of Kefir through Fortification with Encapsulated Blackberry Juice

Foods, 2023
Kefir is a fermented dairy product claimed to confer many health-promoting effects, but its acidic taste is not appealing to some consumers. Therefore, the aim of this study was to enhance the functional and sensorial quality attributes of kefir through ...
Vanja Travičić, O. Šovljanski, A. Tomić, Milica Perovic, Maja Milošević, Nenad Ćetković, Mirjana Antov   +6 more
semanticscholar   +1 more source

Advances in Microbial Diversity and Interactions in Kefir [PDF]

Shipin Kexue
Kefir is a fermented dairy beverage produced by using natural microbiota which mainly contains specific microbial communities such as lactic acid bacteria, yeast and acetic acid bacteria, and it has good flavor and health beneficial functions.
LI Shiwei, BAI Ying
doaj   +1 more source

High-Throughput, Sequence-Based Analysis of the Microbiota of Greek Kefir Grains from Two Geographic Regions

Food Technology and Biotechnology, 2020
Research background. Kefir is a natural probiotic drink traditionally produced by milk fermentation using kefir grains. Kefir grains are composed of a complex population of bacteria and yeasts embedded in a polysaccharide-protein matrix.
Mary S. Kalamaki, Apostolos S. Angelidis
doaj   +1 more source

Identification of Potential Bioactive Peptides in Sheep Milk Kefir through Peptidomic Analysis at Different Fermentation Times

Foods, 2023
Sheep farming is an important socioeconomic activity in most Mediterranean countries, particularly Spain, where it contributes added value to rural areas.
S. Dalabasmaz, Esther Prados de la Torre, S. Gensberger-Reigl, M. Pischetsrieder, M. Rodríguez-Ortega   +4 more
semanticscholar   +1 more source

The antimetastatic and antiangiogenesis effects of kefir water on murine breast cancer cells [PDF]

, 2016
Background. Kefir is a unique cultured product that contains beneficial probiotics. Kefir culture from other parts of the world exhibits numerous beneficial qualities such as anti-inflammatory, immunomodulation, and anticancer effects.
Abbas AK, Bae SY, Boon Kee Beh, Dimberg A, Nadiah Abu, Nik Mohd Afizan Nik Abdul Rahman, Noorjahan Banu Alitheen, Noraini Nordin, Nur Rizi Zamberi, Nurul Elyani Mohamed, Ot1es S, Otles S, Pulaski BA, Rakoff-Nahoum S., Scully OJ, Sharma S, Shiomi M, Wang Z, World Health Organization, Yeap Swee Keong, Zuki Abu Bakar Zakaria   +20 more
core   +1 more source

Non-Conventional Sucrose-Based Substrates: Development of Non-Dairy Kefir Beverages with Probiotic Potential

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, Clariane Teixeira Pessoa Mamona, R. Q. Nascimento, Emanuele Araújo dos Anjos, C. O. de Souza, R. Almeida, M. E. O. Mamede, K. Magalhães-Guedes   +7 more
semanticscholar   +1 more source

Multi-Component Biodegradable Materials Based on Water Kefir Grains and Yeast Biomasses: Effect of the Mixing Ratio on the Properties of the Films

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, J. F. Delgado, G. Rezzani, Celeste Cottet, Yuly A. Ramírez Tapias, M. Peltzer, A. G. Salvay   +6 more
semanticscholar   +1 more source