Results 61 to 70 of about 620,673 (206)

Lactiplantibacillus plantarum BF_15 Confers Protection Against Ulcerative Colitis by Orchestrating Gut Microbiota‐Barrier‐Immune Triad Homeostasis

Food Science &Nutrition, Volume 14, Issue 9, September 2026.
Lactiplantibacillus plantarum BF_15 mitigates ulcerative colitis via modulating the triad homeostasis of gut microbiota, mucosal barrier and intestinal immunity. It restores disturbed intestinal microecology by elevating the abundance of Bacteroidetes.
Na Zhang, Hongjie Liu, Dongyao Li, Chen Li, Xinyi Ge, Hongyan Kang, Miaoshu Wang, Hongtao Tian, Xiaoyan Miao   +8 more
wiley   +1 more source

Development of a Dairy Product Enriched With Oleaster Flour: A Novel Gluten‐Free Functional Pudding

Food Science &Nutrition, Volume 14, Issue 9, September 2026.
Oleaster peel and flesh flour have been found to be potential ingredients for puddings. Oleaster flour enrichment led to an improvement in pudding properties, adding value to the final product. ABSTRACT This study aimed to characterize the physicochemical, textural, microbiological, bioactive, and sensory properties of milk‐based puddings enriched with
İrem Uzunsoy, Fundagül Erem, Elif Ayşe Anli   +2 more
wiley   +1 more source

Consumer Perceptions and Behaviors Toward Fermented Foods: Insights From a Canadian Survey

Food Science &Nutrition, Volume 14, Issue 9, September 2026.
Canadian Survey of Consumer Perceptions and Behaviors Toward Fermented Foods. Overview of the study design, key findings, and implications of a nationally representative online survey of 4045 Canadian adults examining fermented food consumption, behaviors, perceptions, and knowledge.
Camila Schultz Marcolla, Samantha Tapping, Carla Liria Sánchez‐Lafuente, Kara Sampsell, Gabrielle Eaton, Ellen Goddard, Benjamin P. Willing, Jeremy P. Burton, Raylene A. Reimer   +8 more
wiley   +1 more source

A Sustainable Approach for the Use of Plant Proteins as Functional Ingredients in Dairy Alternatives

Food Science &Nutrition, Volume 14, Issue 9, September 2026.
Plant proteins in dairy alternatives. ABSTRACT The increasing global demand for sustainable and health‐promoting foods has positioned plant‐based proteins as key components in the development of dairy alternatives. This review critically examines plant protein sources: legumes, cereals, pseudocereals, oilseeds, and nuts not merely by composition, but ...
Boutheina Ben Akacha, Monika Michalak, Miroslava Kačániová, Maciej Ireneusz Kluz, Wirginia Kukula‐Koch, Wojciech Koch, Ramona Suharoschi, Rania Ben Saad, Stefania Garzoli, Anis Ben Hsouna   +9 more
wiley   +1 more source

Physicochemical and antioxidant properties of kefir from goat vs. cow milk: impact of grain concentration and fermentation time

CyTA - Journal of Food
This study aimed to compare the physicochemical and antioxidant properties of kefir prepared from Saanen goat and cow milk with 2% and 5% kefir grain concentration during 24, 48, and 72 h fermentation at 20 °C. After 72 h, the pH of the goat and cow milk
Fereshteh Dehghani, Elham Khalili Sadrabad, Mohammad Sadegh Safaee Firouzabadi, Samira Ghorbani   +3 more
doaj   +1 more source

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

Physiochemical and Organoleptic Features of Goat Milk Kefir Made of Different Kefir Grain Concentration on Controlled Fermentation [PDF]

, 2014
. Kefir contains bacteria and complex yeast in protein and polysaccharide matrix formed during anaerobic growth. Kefir fermentation uses kefir grains as starter.
Wasito, Samsu, Setyawardani, Triana, Sulistyowati, Mardiati, Rahardjo, Agustinus HD   +3 more
core   +1 more source

Pengaruh Penggunaan Jenis Starter Dan Lama Penyimpanan yang Berbeda Terhadap Total Plate Count, Bakteri Asam Laktat, Khamir dan Etanol Kefir Susu Kambing [PDF]

, 2020
Penelitian ini bertujuan untuk mengetahui interaksi penggunaan jenis starter dan lama penyimpanan kefir susu kambing yang disimpan pada suhu refrigerator terhadap total plate count, total bakteri asam laktat, khamir dan etanol.
Endang, Yuliani
core   +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

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