Results 31 to 40 of about 1,015 (180)

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

Microbiological and chemical properties of kefir manufactured by entrapped microorganisms isolated from kefir grains [PDF]

Journal of Dairy Science, 2009
In this study, various yeasts (Kluyveromyces marxianus, Saccharomyces turicensis, Pichia fermentans) and lactic acid bacteria (Lactobacillus kefiranofaciens, Lactobacillus kefiri, Leuconostoc mesenteroides) were entrapped in 2 different microspheres using an entrapment ratio for the strains that was based on the distribution ratio of these organisms in
Chen, T. H., S. Y. Wang, K. N. Chen, J. R. Liu, M. J. Chen   +4 more
openaire   +3 more sources

Recent Advances in Plant‐Based Dairy Alternatives: Technological Innovations, Nutritional Enhancement, Sustainability, and Consumer Perspectives

Food Science &Nutrition, Volume 14, Issue 3, March 2026.
Plant based beverages (PBBs) Raw materials (cereals, nuts, legume, seed and tuber) Market increase: 30 billion USD in 2023 to 160 billion USD by 2030 Protein: cow, quinoa, soy, and a chickpea > 3g Carbohydrate: ↑quinoa, coconut, chickpea, and rice milk Fat: ↑coconut and sesame milk Authentication technologies (For fraud prevention (almonds, pistachios,
Nabeel Ashraf, Zunaira Arshad, Ahmad Din, Huma Bader Ul Ain, Esther Ugo Alum, Tabussam Tufail   +5 more
wiley   +1 more source

Evaluation of chemical and microbial properties of Iranian white cheese using kefir, yogurt and commercial cheese culture as a starter [PDF]

Journal of Food and Bioprocess Engineering, 2018
In this research, the chemical and microbiological characteristics of white brined cheeses produced with five different starter cultures, namely: traditional kefir grain, commercial kefir, commercial yogurt, traditional yogurt and commercial cheese ...
Mohammad Reza Edalatian, Mohammad Bagher Habibi Najafi, Arash Koocheki   +2 more
doaj  

The Microbiota and health promoting characteristics of the fermented beverage Kefir.

Frontiers in Microbiology, 2016
Kefir is a complex fermented dairy product created through the symbiotic fermentation of milk by lactic acid bacteria and yeasts contained within an exopolysaccharide and protein complex called a kefir grain.
Benjamin C.T. Bourrie, Benjamin C.T. Bourrie, Benjamin P Willing, Paul David Cotter   +3 more
doaj   +1 more source

Traditional Grain-Based vs. Commercial Milk Kefirs, How Different Are They?

Applied Sciences, 2022
Traditional kefir, which is claimed for health-promoting properties, is made from natural grain-based kefir, while commercial kefirs are made of defined mixtures of microorganisms.
Fatemeh Nejati, Charlotte C. Capitain, Jannike Lea Krause, Gi-Ung Kang, René Riedel, Hyun-Dong Chang, Jens Kurreck, Stefan Junne, Philipp Weller, Peter Neubauer   +9 more
doaj   +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

TOTAL BAL, VISKOSITAS, PH DAN PADATAN TERLARUT KEFIR SUSU KERBAU DENGAN PEMBERIAN BUAH NAGA MERAH (Hylocereus polyrhizus)

Jurnal Pangan dan Agroindustri, 2022
ABSTRAK Kefir susu kerbau merupakan pangan fungsional dari olahan susu kerbau yang melalui proses fermentasi dengan penambahan kefir grain yang memiliki kemampuan probiotik.
Winda Chelsy Tarihoran, Antonius Hintono, Heni Rizqiati   +2 more
doaj   +1 more source

Polysaccharide production by kefir grains during whey fermentation

Journal of Dairy Research, 2001
Fermentation of deproteinised whey with kefir grains CIDCA AGK1 was studied focusing on polysaccharide production from lactose. Kefir grains were able to acidify whey at different rates depending on the grain/whey ratio. During fermentation, kefir grains increased their weight and a water-soluble polysaccharide was released to the media ...
Rimada, Pablo Sebastián, Abraham, Analia Graciela   +1 more
openaire   +3 more sources

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