Results 51 to 60 of about 26,046 (260)

PERUBAHAN KARAKTERISTIK KEFIR SELAMA PENYIMPANAN : KAJIAN PUSTAKA

Jurnal Pangan dan Agroindustri, 2018
Kefir grains mengadung berbagai jenis bakteri asam laktat dan khamir. Penyimpanan kefir dalam suhu rendah dapat memperlambat aktivitas mikroba didalam kefir grains.
Faizatur Rohmah, Teti Estiasih
doaj   +1 more source

Unravelling the Gastroprotective Potential of Kefir: Exploring Antioxidant Effects in Preventing Gastric Ulcers

Cells, 2023
The present study was conducted to evaluate the protective effect of milk kefir against NSAID-induced gastric ulcers. Male Swiss mice were divided into three groups: control (Vehicle; UHT milk at a dose of 0.3 mL/100 g), proton pump inhibitor (PPI ...
Larissa Zambom Côco, Rafaela Aires, Glaucimeire Rocha Carvalho, Eduarda de Souza Belisário, Michelle Khai Khun Yap, Fernanda Gobbi Amorim, Javier Conde-Aranda, Breno Valentim Nogueira, Elisardo Corral Vasquez, Thiago de Melo Costa Pereira, Bianca Prandi Campagnaro   +10 more
doaj   +1 more source

Water Kefir: Review of Microbial Diversity, Potential Health Benefits, and Fermentation Process

Processes
Water kefir is a non-dairy fermented beverage that ferments water kefir grains in a sucrose solution. These grains harbor a diverse microbiota, including lactic acid bacteria, acetic acid bacteria, and yeast species.
Klinger Vinícius de Almeida, C. T. Sant’ Ana, Samarha Pacheco Wichello, Gabriele Estofeles Louzada, S. Verruck, LucianoLuciano José Quintão Teixeira   +5 more
semanticscholar   +1 more source

Effect of Flaxseed Mucilage and Gum Arabic on Probiotic Survival and Quality of Kefir during Cold Storage

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

Nutritional Characteristics, Health Impact, and Applications of Kefir

Foods
A global epidemiological shift has been observed in recent decades, characterized by an increase in age-related disorders, notably non-communicable chronic diseases, such as type 2 diabetes mellitus, cardiovascular and neurodegenerative diseases, and ...
Oladayo E. Apalowo, G. Adegoye, T. Mbogori, J. Kandiah, T. Obuotor   +4 more
semanticscholar   +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

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, Crochet, Pascale Veronique, García Álvarez, Joaquín, González Fernández, Rebeca, González Sabín, Javier, Liardo, Elisa, Morís, Francisco, Rebolledo Vicente, Francisca, Ríos Lombardía, Nicolás   +8 more
core   +2 more sources

Perbandingan Kualitas Fisiokimia Kefir Susu Kambing dengan Kefir Susu Sapi (COMPARISON OF PHYSIOCHEMICAL QUALITY OF GOAT MILK KEFIR WITH COW MILK KEFIR)

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 ...
Sulmiyati Sulmiyati, Nur Saidah Said, Deka Uli Fahrodi, Ratmawati Malaka, Fatma Fatma   +4 more
openaire   +3 more sources

Comparing Nutritional Values and Bioactivity of Kefir from Different Types of Animal Milk

Molecules
The growing interest in fermented dairy products is due to their health-promoting properties. The use of milk kefir grains as a starter culture made it possible to obtain a product with a better nutritional and biological profile depending on the type of
Chiara La Torre, P. Caputo, E. Cione, Alessia Fazio   +3 more
semanticscholar   +1 more source

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, Noemi Gutierrez-Maddox, N. Hamid, Kevin Kantono, Tingting Liu, Tim Young   +5 more
semanticscholar   +1 more source