Results 61 to 70 of about 29,544 (310)

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

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, T. Tan, A. Easa, Sana Gammoh, M. Alu’datt, S. Kubow, A. Almajwal, Ali Al-Qaisi   +7 more
semanticscholar   +1 more source

Challenges in water kefir production and limitations in human consumption: A comprehensive review of current knowledge

Heliyon
Water kefir is a convenient dairy-free alternative to dairy-based fermented beverages. It is prepared by fermenting a sucrose solution with fresh and dried fruits using water kefir grains, and demineralized whey can be used in water kefir production ...
Eda Bozkir, Birsen Yilmaz, Heena Sharma, Tuba Esatbeyoglu, Fatih Ozogul   +4 more
doaj   +1 more source

Black tea water kefir beverage : a thesis submitted in partial fulfilment of the requirement for the degree of Master of Food Technology, Massey University, Albany, New Zealand [PDF]

, 2017
Fermented foods and beverages play an important role in the human diet as they provide essential nutrients as well as contribute towards prevention of diseases.
Subardjo, Maria Vina Kania
core  

Safety, feasibility, and impact on the gut microbiome of kefir administration in critically ill adults

BMC Medicine
Background Dysbiosis of the gut microbiome is frequent in the intensive care unit (ICU), potentially leading to a heightened risk of nosocomial infections.
Vinod K. Gupta, S. Rajendraprasad, Mahmut Ozkan, Dhanya Ramachandran, Sumera R. Ahmad, Johan S. Bakken, Krzysztof Laudanski, O. Gajic, Brent A Bauer, S. Zec, David W. Freeman, S. Khanna, Aditya Shah, Joseph H. Skalski, J. Sung, L. Karnatovskaia   +15 more
semanticscholar   +1 more source

Rutaceae Zanthoxylum–Derived 7‐Demethylsuberosin Alleviates the Rheumatoid Arthritis Through Inhibiting the Maturation of Dendritic Cells via Targeting MAPK14 Functional Food‐Based 7‐Demethylsuberosin

Food Frontiers, EarlyView.
This study revealed that 7‐demethylsuberosin exhibits immunosuppressive effects both in vivo and in vitro. Furthermore, it inhibits the phosphorylation of MAPK14 by targeting it, thereby modulating dendritic cell (DC) maturation and function and reducing inflammation across various in vivo models.
Peng Han, Bo Wang, Luyang Han, Yanbo Zhu, Jiawei Dong, Yuekang Xu, Xiaoying Liu, Jinyao Li   +7 more
wiley   +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

Immunomodulating capacity of kefir

Journal of Dairy Research, 2005
Kefir is a fermented milk produced by the action of lactic acid bacteria, yeasts and acetic acid bacteria, trapped in a complex matrix of polysaccharides and proteins. Beyond its inherent high nutritional value as a source of proteins and calcium, kefir has a long tradition of being regarded as good for health in countries where it is a staple in the ...
Vinderola, Celso Gabriel, Duarte, Jairo, Thangavel, Deepa, Perdigon, Gabriela del Valle, Farnworth, Edward, Matar, Chantal   +5 more
openaire   +3 more sources

Chemical, microbial, and volatile compounds of water kefir beverages made from chickpea, almond, and rice extracts

European Food Research and Technology
This study aims to assess the microbial, nutritional, volatile, and sensory characteristics of rice, almond, and chickpea water kefir beverages during refrigerated storage.
Mutlu Ustaoğlu-Gençgönül, Çağlar Gökırmaklı, Bilgenur Üçgül, Y. Karagül-Yüceer, Z. Guzel‐Seydim   +4 more
semanticscholar   +1 more source

Effect of oleaster (Elaeagnus angustifolia L.) flour addition combined with high‐pressure homogenization on the acidification kinetics, physicochemical, functional, and rheological properties of kefir

Food Science & Nutrition, 2023
In this study, the effects of peeled oleaster flour (OF) addition (0.5% and 1%) with high‐pressure homogenization (HPH) at 100 MPa on acidification kinetics, physicochemical, functional, and rheological properties of kefir made from bovine whole milk ...
Latife Betül Gül, S.K. Bekbay, Abdullah Akgün, Osman Gül   +3 more
semanticscholar   +1 more source