Results 41 to 50 of about 26,578 (268)
Influence of Milk Thistle Shot on Quality Parameters of the Sour-milk Beverage [PDF]
, 2018 Modern complicated ecological conditions cause a general necessity in improving the food structure of the population due to improving the quality, biological value and taste characteristics of products.
Bilyk, O. (Oksana) +4 more
core +2 more sources
Changes in benzoic acid content of goat milk kefir produced using different kefir cultures
Mljekarstvo, 2021 In this study, the content of hippuric and benzoic acid of goat milk kefir produced with commercial lyophilized kefir cultures and kefir grain was investigated.
Gizem Şendoğan +4 more
doaj
Italian Journal of Food Science, 2015 This study examined the production possibilities of kefir from fresh camel milk fermented with grain. The findings were then compared with kefir manufactured from cow’s milk. Cow’s milk was fermented with 2.5% grains.
G. Kavas
doaj +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
Strengthening the Combination between Enzymes and Metals in Aqueous Medium: Concurrent Ruthenium-Catalyzed Nitrile Hydration - Asymmetric Ketone Bioreduction [PDF]
, 2018 We are indebted to the MINECO of Spain (CTQ2013-40591-P and CTQ2016-75986-P) and the Gobierno del Principado de Asturias(Project GRUPIN14-006) for financial support. E.
Cadierno Menéndez, Victorio +8 more
core +2 more sources
Use of mandarin and persimmon fruits in water kefir fermentation
Food Science & Nutrition, 2023 Water kefir is a non‐dairy probiotic beverage. It is obtained by fermentation of water kefir grains with a sugar solution. This study aims to determine the properties of water kefir beverages obtained by fermentation of mandarin and persimmon‐containing ...
Z. Güzel-Seydim +2 more
semanticscholar +1 more source
Comparison of the Antibacterial Activity of Cow Milk Kefir and Goat Milk Kefir Against Bacteria Bacillus Cereus [PDF]
, 2014 Background: Kefir is fermented milk and comes from the Caucasus. Kefir is made by inoculating cow milk, goat or sheep with kefir grain. Kefir contains 0.5–1.0% alcohol and 0.9 to 1.1% lactic acid.
Septian, R. (Ryan), Suhartanti, D. (Dwi)
core +1 more source
Frontiers in Microbiology, 2023 The comparative genomic analysis of Lactiplantibacillus plantarum YW11 (L. plantarum YW11) isolated from Tibetan kefir involves comparison of the complete genome sequences of the isolated strain with other closely related L. plantarum strains.
T. Aziz +8 more
semanticscholar +1 more source
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
Fermented beverages with health-promoting potential: Past and future perspectives [PDF]
, 2014 peer-reviewedFermentation is an ancient form of food preservation, which also improves the nutritional content of foods. In many regions of the world, fermented beverages have become known for their health-promoting attributes.
Cotter, Paul D. +3 more
core +1 more source