Results 61 to 70 of about 26,046 (260)

Antifungal Activity against Aspergillus parasiticus of Supernatants from Whey Permeates Fermented with Kefir Grains [PDF]

, 2015
Aspergillus parasiticus, a common fungal contaminant in food, produces aflatoxin B1, which is classified as human carcinogen. Kefir is an ancient fermented beverage obtained by the fermentation of different substrates with kefir grains.
Alconada, Teresa, Astoreca, Andrea, Correa, Mariana, De Antoni, Graciela Liliana, Gamba, Raúl, León Peláez, Ángela, Ni Colo, Carolina   +6 more
core   +1 more source

Physical and chemical properties, structural characterization and nutritional analysis of kefir yoghurt

Frontiers in Microbiology, 2023
Scanning electron microscopy (SEM), Confocal laser scanning microscopy (CLSM) and low field nuclear magnetic resonance (LF-NMR) were used to analyse the relationship between the chemical, texture, rheology, microstructure and water distribution of kefir (
Ran Xiao, Meilin Liu, Qing Tian, Ming Hui, Xin Shi, X. Hou   +5 more
semanticscholar   +1 more source

Current Advancements of Probiotic Foods and Their Role in Sustainable Food Security

Food Bioengineering, EarlyView.
ABSTRACT Probiotic foods have evolved from traditional fermented products to scientifically validated functional foods, defined by the FAO and WHO as live microorganism that confer a health benefit on the host when administered in adequate amounts, with effects being strain, does and end point specific.
Ashenafi Teklay Yaekob, Gebremedhin Gebreslassie, Etsay Mesele, Tesfakiros Semere   +3 more
wiley   +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  

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

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 Perović, Maja Milošević, Nenad Ćetković, Mirjana Antov   +6 more
semanticscholar   +1 more source

Healthcare Professional Survey on Complementary Feeding and Allergy Prevention in High‐ Versus Low‐Risk Infants: An EAACI Task Force Report

Allergy, EarlyView.
ABSTRACT Complementary feeding (CF) influences infants' long‐term dietary preferences, growth, and food allergy (FA) risk. However, guidance given to families and the implementation of FA prevention guidelines by healthcare professionals (HCPs) remain unclear.
Emilia Vassilopoulou, Sophia Tsabouri, Stefania Arasi, Anna Comotti, Gregorio Paolo Milani, Klaudia Ryczaj, Carlo Agostoni, Ioannis Pagkalos, Berber Vlieg‐Boerstra, Chrystopherson Gengyny Caballero‐Lopez, Gavriela Feketea, Anna Nowak‐Wegrzyn, Susanne Halken, Burcin Beken, Montserrat Alvaro‐Lozano, Ines Padua, Mattia Giovannini, George Du Toit, Alberto Alvarez‐Perea, Roberto Berni Canani, Diego Peroni, Marina Pérez‐Gordo, Mohamed H. Shamji, Ludger Klimek, Ioana Agache, Elena Camelia Berghea, Franziska Roth‐Walter, Cevdet Ozdemir, Peter Smith, Liam O’ Mahony, Rosan W. Meyer, Carina Venter   +31 more
wiley   +1 more source

Chemical and Microbiological Characteristics of Goat Milk Kefir During Storage Under Different Temperatures [PDF]

, 2015
This research was conducted to study the chemical and microbiogical properties of goat milk kefir stored under different temperatures and storage time. A completely randomized design, factorial pattern 3 x 3 was used in this study.
Setyawardani, T. (T), Sumarmono, J. (J)
core   +1 more source

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, D. Freeman, S. Khanna, Aditya Shah, Joseph H. Skalski, J. Sung, L. Karnatovskaia   +15 more
semanticscholar   +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