Results 81 to 90 of about 26,046 (260)

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

Lupin as an Alternative Source of Protein for Plant‐Based Foods—A Review

Sustainable Food Proteins, Volume 4, Issue 1, March 2026.
Lupin, an underutilized legume belonging to the Fabaceae family, demonstrates a huge potential as an alternative protein source by contributing to food security and environmental resilience in the face of climate change. This work highlights the potential of lupin protein as a preferred substitute for soy protein in plant‐based food applications.
Vahid Baeghbali, Claire D. Munialo, Tonna Ashim Anyasi, Parag Acharya   +3 more
wiley   +1 more source

Caracterização físico-química e sensorial de kefir tradicional e derivados

Arquivo Brasileiro de Medicina Veterinária e Zootecnia, 2011
Avaliaram-se diferentes populações de grãos de kefir tradicional e de seus derivados, o kefir, o kefir leban e o soro de kefir, quanto às características físico-químicas e sensoriais, quando inoculados em diferentes concentrações de leite padronizado ...
S. Weschenfelder, G.M. Pereira, H.H.C. Carvalho, J.M. Wiest   +3 more
doaj   +1 more source

The Prebiotic and Techno‐Functional Potential of Microbial Exopolysaccharides for Human Health and Food Systems

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 2, March 2026.
ABSTRACT Microbial exopolysaccharides (EPS) represent a diverse class of biopolymers holding considerable promise as functional food ingredients. This review analyzes the dual function of microbial EPS as a candidate for prebiotic agents and techno‐functional additives.
Md. Abdur Razzak, Hye Kim, Md. Ariful Haque, Min Ji Jang, Sehyeon Song, Anishka Talari, Lakshmi Devi Chittepu, Seockmo Ku   +7 more
wiley   +1 more source

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
core  

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

Infrared‐Assisted Refractance Window Drying for Tomato Powder: Effects of Process Conditions on Quality Attributes

Journal of Food Process Engineering, Volume 49, Issue 3, March 2026.
Infrared‐assisted refractance window drying was applied to tomato pulp to obtain tomato powder under defined processing conditions. Optimal parameters (100°C, 1000 W infrared power, 2 mm thickness) resulted in tomato powder with measurable lycopene content, phenolic content, and color attributes.
Zehra Gunel, Ece Nur Turk, Ismail Tontul
wiley   +1 more source

PENGARUH KONSENTRASI KEFIR GRAINS (KG) DAN SUHU PENYIMPANAN TERHADAP KUALITAS KEFIR SUSU KAMBING PERANAKAN ETAWA (PE) SECARA PASTEURISASI [PDF]

, 2007
Jenis kefir yang banyak dikenal adalah kefir yang terbuat dari susu sapi. Pada pembuatan kefir dari susu kambing (PE), terdapat alternatife nilai gizi lebih yang terkandung pada produk kefir, maka menambah nilai ekonomis produk kefir susu kambing. Proses
WATI, FERA
core  

Evaluation of Polyphenol Content and Antioxidant Activity of Standard Water Kefir

NeXT-Chem 2023, 2023
. Abstract: This study focuses on the polyphenol levels and antioxidant activity in the water kefir beverage after 72 and 96 h of fermentation. The exopolysaccharides (dextran) were extracted from water kefir granules and characterized using Fourier ...
E. Constantin, Ioana Popa-Tudor, F. Matei, Diana Constantinescu-Aruxandei, F. Oancea   +4 more
semanticscholar   +1 more source

Functional and Organic Foods in Enhancing the Oral and Dental Health and Hygiene—A Comprehensive Review

Food Science &Nutrition, Volume 14, Issue 2, February 2026.
Functional and organic foods contain effective and bioactive compositions. Organic foods and foods enriched with phytochemicals provide promising oral health. Functional foods and beverages in the diet can control and treat oral illnesses ABSTRACT Maintaining oral and dental hygiene, it is significantly related to individuals' quality of life as well ...
Elahe Aleebrahim‐Dehkordi, Ahmad Sheibaninia, Abdolah Ghasemi Pirbalouti   +2 more
wiley   +1 more source