Results 91 to 100 of about 589,131 (200)

Kualitas Kefir dengan Penambahan Tepung Daun Stevia (Stevia rebaudiana Bertoni) Sebagai Pemanis Alami

Jurnal Ilmu dan Teknologi Hasil Ternak, 2018
Stevia is one of natural sweetener a substitute for sugar low calorie. Stevia start widely used as many consumers want sweetening healthy. Stevia leaf powder was used to develop an kefir as sweetener replacer to sugar.
Herly Evanuarini, Purwadi Purwadi, Dwi Rumdaini Intan Permatasari   +2 more
doaj   +1 more source

Kombinasi Pasta Sorbitol Dan Grain Kefir Terhadap Remineralisasi Enamel Gigi

, 2023
Karies gigi tetap menjadi masalah utama di beberapa negara meskipun ada kemajuan dalam kedokteran gigi preventif. Remineralisasi gigi yang terdemineralisasi dapat dilakukan dengan berbagai metode, termasuk penggunaan Casein Phosphopeptide- Amorphouse
Putri, Naila Hana Mutia, drg. Viranda Sutanti, M.Si.   +1 more
core  

Antioxidant Properties of Kefir Produced from Different Cow and Soy Milk Mixtures

Journal of Agricultural Sciences, 2011
The aim of this study is to determine the antioxidant properties of kefir samples produced from different cow/soy milk mixtures. Antioxidative activities such as the inhibition of ascorbate autoxidation, reducing activity, the scavenging effect of ...
Harun Kesenkaş
doaj  

Draft genome sequence of Lactobacillus helveticus OSU-BDGOAK2 and Lactobacillus kefiranofaciens OSU-BDGOA1, kefir grain isolates with potential antibacterial activity. [PDF]

Microbiol Resour Announc, 2023
González-Orozco BD, Santiago-Rodriguez TM, García-Cano I, Jiménez-Flores R, Alvarez VB.   +4 more
europepmc   +1 more source

Electron micrographs of Tibetan kefir grains.

, 2014
(a) Tibetan kefir grains; (b) grain surfaces at ×5 000; (c, e) Inner portion of kefir grain at ×15 000; (g) Inner portion of kefir grain at ×40 000; (d, f) Exterior portion of kefir grain at ×15 000; (h) Exterior portion of kefir grain at ×40 000.
Qizhen Guo (652634), Yan Wu (70890), Yunfei Li (652635), Jun Mei (652633)   +3 more
core   +1 more source

Preservation of Kefir Grains, a Comparative Study

LWT - Food Science and Technology, 1997
Abstract The microflora of kefir grains of household origin was isolated and identified. At least two lactococci, two lactobacilli, two yeast and one mould were detected. Different methods for kefir grain preservation were studied. Metabolic activity of grains preserved frozen at −20 °C and −80 °C and grains stored at 4 °C was evaluated.
G.L. Garrote, A.G. Abraham, G.L. De Antoni   +2 more
openaire   +1 more source

Efektivitas Kombinasi Sorbitol Dan Grain Kefir Dalam Menghambat Pertumbuhan Bakteri Streptococcus Mutans

, 2023
Latar belakang: Karies gigi termasuk penyakit multifaktorial dan salah satu faktor penyebab utama adalah bakteri. Mikroorganisme utama penyebab karies yaitu bakteri Streptococcus mutans. Sorbitol dan Grain kefir diyakini memiliki kandungan antibakteri.
Pangestu, Herlambang, drg. Viranda Sutanti, M.Si   +1 more
core  

Determining Changes in Quality Criteria During Storage in Kefir Produced from Raw Milk Treated with Non-Thermal UV-C Radiation: Comparison of Starter Culture and Kefir Grains in Fermentation

Fermentation
In this study, kefir production was investigated using both commercial kefir cultures and kefir grains, with milk treated at different UV-C doses and flow rates.
Azize Atik, İlker Atik, Gökhan Akarca
doaj   +1 more source

Kefir: a powerful fermented milk drink for the prevention of non-communicable diseases [PDF]

openKefir is a fermented milk beverage rich in probiotics. This product with ancient origins is becoming increasingly popular nowadays due to its beneficial effects on human health.
PEGORARO, ALESSIA
core  

Enhancement of Insulin/PI3K/Akt Signaling Pathway and Modulation of Gut Microbiome by Probiotics Fermentation Technology, a Kefir Grain Product, in Sporadic Alzheimer's Disease Model in Mice. [PDF]

Front Pharmacol, 2021
El Sayed NS, Kandil EA, Ghoneum MH.
europepmc   +1 more source