Results 71 to 80 of about 29,544 (310)

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

Development of a novel fermented pumpkin-based beverage inoculated with water kefir grains: a response surface methodology approach [PDF]

, 2017
Pumpkin (Cucurbita pepo) is well known for its health and nutritional benefits and is recommended for daily consumption. This is the first report on optimization and development of fermented pumpkin-based water kefir beverage.
Ahmad, Rosma, Mohd. Esah, Effarizah, Park, Yong-Ha, Uthumporn, Utra, Wan Ishak, Wan Rosli, Wee, Yin Koh   +5 more
core   +1 more source

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, Anis Asyila Marzlan, R. Sulaiman, F. Abas, A. S. Meor Hussin   +4 more
semanticscholar   +1 more source

Perceptions of the Role of Diet Among People With Constipation: Dietary Contributors and Relievers to Symptoms and Research Priorities

Journal of Human Nutrition and Dietetics, Volume 39, Issue 1, February 2026.
ABSTRACT Background and Aims Diet is a potential management option for constipation; however, people's perceptions regarding its role and their dietary behaviours are unclear. The aim of this study was to explore the perceptions of the role of diet in constipation, including dietary contributors and relievers of constipation symptoms, and the attitudes
Dominic N. Farsi, Kevin Whelan, Eirini Dimidi   +2 more
wiley   +1 more source

Asymmetric Catalytic Hydrogenation toward a Value‐Added Chiral Building Block: Optically Active γ‐Butyrolactone Scaffold from Renewable and Synthetic Derived Feedstocks

European Journal of Organic Chemistry, Volume 29, Issue 3, January 22, 2026.
This brief compendium summarizes the most successful asymmetric hydrogenation strategies for the preparation of chiral monocyclic γ‐lactone derivatives from keto acids and keto esters, with emphasis on their relevance for large‐scale production and high enatioselectivities. This article provides a brief compendium on the production of chiral monocyclic
Marta Feliz, Maria J. Sabater
wiley   +1 more source

Prospects of Artificial Kefir Grains Prepared by Cheese and Encapsulated Vectors to Mimic Natural Kefir Grains

Journal of Food Quality, 2020
Kefir is a natural fermented dairy beverage obtained by fermenting milk with kefir starter grains. However, up to now, there is still no efficient approach to producing stable kefir grains by using the pure or cultural mixture of strains isolated from ...
Xue Han, Huaxi Yi, Sainan Zhao, Jialei Sun, Yu Wang   +4 more
doaj   +1 more source

Antioxidant and anti-inflammatory properties of water kefir microbiota and its bioactive metabolites for health promoting bio-functional products and applications

AIMS Microbiology
Inflammation and oxidative stress are implicated in several chronic disorders, while healthy foods and especially fermented beverages and those containing probiotics can provide anti-inflammatory and antioxidant protection against such manifestations and
Dimitra Papadopoulou, Vasiliki Chrysikopoulou, Aikaterini Rampaouni, Alexandros Tsoupras   +3 more
semanticscholar   +1 more source

Effect of propolis extract addition on some physicochemical, microbiological, and sensory properties of kefir drinks

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, O. Gursoy, Hande Özge Güler Dal, Yusuf Yilmaz   +3 more
semanticscholar   +1 more source

Fermentation‐Assisted Valorization: A Sustainable Strategy for Turning Fruit By‐Products Into Value‐Added Food Supplements

Food Frontiers, Volume 7, Issue 1, January 2026.
ABSTRACT A substantial proportion of fresh fruit undergoes processing, resulting in underutilized fruit by‑products (FBPs) that are rich in dietary fiber and bioactive compounds. Recent FBP valorization trends demonstrate that fermentation significantly enhances microbiological, nutritional, and sensory attributes, yielding value‑added food supplements.
Abouzar Ghasemi, Salwa Karboune, Denis Groleau, Ismail Fliss   +3 more
wiley   +1 more source

Microbial viability and nutritional content of water kefir grains under different storage conditions

Food Science & Nutrition
Water kefir grains are an important source of probiotics, mainly containing lactic acid bacteria and yeasts. The aim of this study is to investigate the changes in microbial and chemical properties of water kefir grains during 1‐month storage at +4°C and 
Çağlar Gökırmaklı, Gülçin Şatır, Z. Guzel‐Seydim   +2 more
semanticscholar   +1 more source