Okara: A nutritionally valuable by-product able to stabilize lactobacillus plantarum during freeze-drying, spray-drying, and storage [PDF]
, 2017 Okara is a nutritionally valuable by-product produced in large quantities as result of soymilk elaboration. This work proposes its use as both culture and dehydration medium during freeze-drying, spray-drying, and storage of Lactobacillus plantarum CIDCA
Gerbino, Oscar Esteban +2 more
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Penggunaan bunga telang kering (Clitoria ternatea L.) terhadap nilai pH dan sensoris kefir [PDF]
, 2023 Penelitian ini bertujuan untuk mengetahui penggunaan bunga telang terhadap nilai pH dan sifat sensoris kefir. Bahan utama yang digunakan pada penelitian ini adalah susu UHT, grain kefir dan serbu bunga telang kering. Metode yang digunakan pada penelitian
M' aruf, W., Turang, M.W., Yelnetty, A.
core +1 more source
Fermentation, 2022 Water kefir is a sparkling fermented beverage produced by fermenting water kefir grains in a sucrose solution containing dried fruits or fruit extracts.
E. Zannini +6 more
semanticscholar +1 more source
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
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
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Pengaruh Konsentrasi VCO terhadap Profil Asam Lemak, Aktivitas Antibakteri, dan Antioksidan Kefir [PDF]
, 2020 ABSTRAK Tujuan dari penelitian ini adalah untuk mengetahui pengaruh penambahan berbagai konsentrasi minyak kelapa murni ke profil asam lemak, aktivitas antibakteri dan antioksidan kefir.
Khirzin, M. Habbib +3 more
core +1 more source
European Food Research and TechnologyThis 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 +4 more
semanticscholar +1 more source
Frontiers in Microbiology, 2022 Kefir grains consist of complex symbiotic mixtures of bacteria and yeasts, and are reported to impart numerous health-boosting properties to milk and water kefir beverages.
L. Tan +5 more
semanticscholar +1 more source
UJI AKTIVITAS ANTIBAKTERI KEFIR SUSU KAMBING TERHADAP BAKTERI Propionibacterium acnes [PDF]
, 2020 Kefir merupakan produk susu fermentasi yang dapat dibuat dari bahan baku susu baik susu sapi, susu kambing atau susu domba dengan menambahkan biji kefir yang terdiri dari bakteri asam laktat dan khamir.
Rantono, Satrio
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Development of a sheep's milk kefir using species isolated from kefir products : a thesis presented in partial fulfilment of the requirements for the degree of Masters in Food Technology at Massey University, Palmerston North, New Zealand [PDF]
, 2017 The aim of the research described in this thesis was to develop a good tasting kefir using sheep’s milk. Kefir is a refreshing and effervescent milk beverage fermented with bacteria and yeast.
Brown, Madeleine Frances Webster
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