Results 51 to 60 of about 26,161 (292)
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
Optimization of Coconut Milk Kefir Beverage by RSM and Screening of Its Metabolites and Peptides
Fermentation, 2023 Probiotic foods such as kefir drinks help to improve the health and well-being of consumers. Since Salmonella resistance to current antibiotic drugs is rising at an alarming rate worldwide, especially in Africa and Asia, this has raised the need for ...
Muna Mahmood Taleb Abadl +4 more
semanticscholar +1 more source
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
Food Science & Nutrition, 2023 Kefir drinks with sugar (5%, w/v), strawberry flavor (0.15%, v/v), and propolis extract (PE) at different ratios (0.150%, 0.225%, and 0.300%, v/v) were produced and stored at 4°C, and their physicochemical, rheological, microbiological, and sensory ...
Sinem Bengi +3 more
semanticscholar +1 more source
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
Enhanced functionality of fermented whey protein using water kefir
International Journal of Food Properties, 2023 This research is part of an effort to enhance fermented whey proteins’ quality and nutritional value. In this research, we investigated the feasibility of using a natural fermentation approach on whey proteins.
M. Alrosan +7 more
semanticscholar +1 more source
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
Apoptotic effect of a novel kefir product, PFT, on multidrug-resistant myeloid leukemia cells via a hole-piercing mechanism. [PDF]
, 2014 We examined the apoptotic effect of a novel Probiotics Fermentation Technology (PFT) kefir grain product; PFT is a natural mixture composed primarily of Lactobacillus kefiri P-IF, a specific strain of L. kefiri with unique growth characteristics. The aim
Ghoneum, Mamdooh, Gimzewski, James
core +1 more source
Foods, 2023 This study aimed to assess the survival of probiotic cultures in kefir. Kefir is a fermented dairy product, and in this study we incorporated nutritionally rich flaxseed mucilage and gum arabic as a prebiotic, then monitored for improvement in the the ...
Eiman Alhssan, S. Ercan, H. Bozkurt
semanticscholar +1 more source
Jurnal Veteriner, 2018 Kefir is one of the fermented beverages which has a distinctive taste from other fermented milk products. Based on the results of several studies concluded that one that affects the quality of kefir is the milk of being used for. The purpose of this study was to examine the comparison of physiochemical quality of kefir made from goat’s milk and cow’s ...
Nur Said +4 more
openaire +3 more sources