Results 51 to 60 of about 589,131 (200)

Fermentation Time Modulates the Osteoprotective Effects of Milk Kefir in Glucocorticoid‐Induced Osteoporotic Rats

Molecular Nutrition &Food Research, Volume 70, Issue 17, 15 September 2026.
Milk kefir exerts osteoprotective effects in glucocorticoid‐induced osteoporotic rats, particularly when fermented for longer periods, improving mandibular bone quality. Fermentation time modulates its microbiological and bioactive profile, highlighting its potential as a functional food for restoring bone health.
Thays Allane Cordeiro Maia, Marco Gabriel Silva Leitão, Everton Cavalcante da Silva, Lorena Vasconcelos Vieira, Sofia Tavares Bessa, Igor Santos da Rocha, Paulo Goberlânio de Barros Silva, Francisca Andrea da Silva Oliveira, Paula Goes, Paola Gyuliane Gonçalves, Deborah Catharine de Assis Leite, Fabio Wildson Gurgel Costa, Lidiany Karla Azevedo Rodrigues, Delane Viana Gondim   +13 more
wiley   +1 more source

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

Microbial Oxidative Stress in Food Fermentations: A Comprehensive Review

eFood, Volume 7, Issue 4, August 2026.
Oxidative stress has a dual role in food fermentations: low ROS supports adaptive signaling, whereas excessive ROS causes cellular damage and process inhibition. Managing redox state as a controllable process variable can improve fermentation robustness and final food quality.
Wanrong Hu, Manxi Wu, Hui Xu, Jiebiao Chen, Wen Cai, Han Yang, Hujing Cao, Xinlin Huang, Jinping Cao, Chongde Sun, Yue Wang, Dongliang Li   +11 more
wiley   +1 more source

Postbiotics in Food Systems: Components, Production Methods, Food Applications, Functional Properties, and Technological Challenges

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
This review provides a comprehensive, engineering‐oriented synthesis of postbiotics as next‐generation functional food ingredients. It first outlines the principal production routes for postbiotic generation, encompassing thermal technologies, non‐thermal technologies, and extraction/purification methods, and subsequently examines the analytical and ...
Tansu Taspinar, Nuray Güzeler
wiley   +1 more source

Sequencing-based analysis of the bacterial and fungal composition of kefir grains and milks from multiple sources. [PDF]

PLoS ONE, 2013
Kefir is a fermented milk-based beverage to which a number of health-promoting properties have been attributed. The microbes responsible for the fermentation of milk to produce kefir consist of a complex association of bacteria and yeasts, bound within a
Alan J Marsh, Orla O'Sullivan, Colin Hill, R Paul Ross, Paul D Cotter   +4 more
doaj   +1 more source

Dietary Patterns and Food Choices of Adults With Inflammatory Bowel Disease in New Zealand

JGH Open, Volume 10, Issue 8, August 2026.
ABSTRACT Aims This study aimed to assess current dietary patterns in adults with inflammatory bowel disease (IBD) in New Zealand and to evaluate associations with current self‐reported disease activity and well‐being. Methods A prospective online survey was conducted using validated dietary data collection instruments.
Peter Vivian Acire, Angharad Vernon‐Roberts, Andrew S. Day   +2 more
wiley   +1 more source

Impact of storage time on stability and antibacterial activity of sweet corn milk kefir [PDF]

BIO Web of Conferences
Sweet corn milk can be used as an alternative substrate for kefir with the addition of 10% skim milk and 2% kefir grain. No research has examined the stability of sweet corn milk kefir when stored at 4oC for long periods of time.
Mulyaningsih Sri, Rahmawati Rizki
doaj   +1 more source

Metagenomic and phytochemical analyses of kefir water and its subchronic toxicity study in BALB/c mice

BMC Complementary Medicine and Therapies, 2021
Background In recent years, researchers are interested in the discovery of active compounds from traditional remedies and natural sources, as they reveal higher therapeutic efficacies and improved toxicological profiles.
Muganti Rajah Kumar, Swee Keong Yeap, Nurul Elyani Mohamad, Janna Ong Abdullah, Mas Jaffri Masarudin, Melati Khalid, Adam Thean Chor Leow, Noorjahan Banu Alitheen   +7 more
doaj   +1 more source

Comparative Modeling of Yoghurt Drying Kinetics Using Artificial Neural Networks and Multiple Linear Regression in Microwave‐Assisted Foam‐Mat Drying

Journal of Food Process Engineering, Volume 49, Issue 8, August 2026.
ANN and MLR models were developed to predict the moisture ratio of yoghurt during microwave‐assisted foam‐mat drying. The ANN model achieved superior predictive accuracy, while sensitivity analysis identified drying time and egg albumin concentration as the most influential process variables.
Nuray İnan‐Çınkır, Ayşe Nur Tonay
wiley   +1 more source