Results 61 to 70 of about 273,422 (196)

Inhibition of Bacillus cereus in milk fermented with kefir grains [PDF]

, 2022
The effects of kefir-fermented milk were tested against a toxigenic strain of Bacillus cereus. The incubation of milk with B. cereus spores plus 5% kefir grains prevented spore germination and growth of vegetative forms. In contrast, when 1% kefir grains
De Antoni, Graciela Liliana, Kakisu, Emiliano J., Abraham, Analía Graciela, Pérez, Pablo Fernando   +3 more
core  

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

Microbiological Exploration of Different Types of Kefir Grains

, 2016
Many studies have been published lately verifying the probiotic character of kefir grains. Most of them focused on the benefits to human health through the consumption of fermented food with kefir grains.
Chrysanthi Nouska, Yiannis Kourkoutas, Athanasios Alexopoulos, Stavros Plessas, Eugenia Bezirtzoglou, Ioanna Mantzourani   +5 more
core   +1 more source

Kajian konsentrasi kefir grain dan lama simpan dalam refrigerator terhadap kualitas kimiawi kefir rendah lemak

Jurnal Ilmu-Ilmu Peternakan, 2012
: 1), 2percent (G2)dan 3 percent (G3)of milk volume and the second factor was storage time in refrigerator which were 0day(L0),7days(L7),14days(L14), 21 days(L21) and 28 days(L28 Keywords: kefir grains, storage time, refrigerator, low fat kefir )
Manik Eirry Sawitri
doaj  

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

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

Study of kefir drinks produced by backslopping method using kefir grains from Bosnia and Herzegovina: microbial dynamics and volatilome profile [PDF]

, 2020
Kefir is a well-known health-promoting beverage that can be produced by using kefir grains (traditional method) or by using natural starter cultures from kefir (backslopping method).
Cristiana Garofalo, Raffaele Coppola, Andrea Osimani, Riccardo Sabbatini, Floriana Boscaino, Milenko Blesić, Zlatan Sarić, Ferrocino, Ilario, Cocolin, Luca, Marina Pasquini, Maria Federica Trombetta, Luca Cocolin, Stefano Tavoletti, Lucia Aquilanti, Ilario Ferrocino, Mersiha Alkić-Subašić, Francesca Clementi, Anna Reale, Vesna Milanović   +18 more
core   +1 more source

Influence of Kefir Grain Concentration on the Nutritional, Microbiological, and Sensory Properties of Camel Milk Kefir and Characterization of Some Technological Properties

Fermentation
This study aimed to manufacture kefir from camel milk using an extensive production system with different amounts of kefir grains, as well as to highlight their nutritional, sensorial, and technological characteristics.
Samira Arroum, Amel Sboui, Imen Fguiri, Mohamed Dbara, Naziha Ayeb, Mohamed Hammadi, Touhami Khorchani   +6 more
doaj   +1 more source

KEFIRS MANUFACTURED FROM CAMEL (CAMELUS DRAMEDARIUS) MILK AND COW MILK: COMPARISON OF SOME CHEMICAL AND MICROBIAL PROPERTIES

Italian Journal of Food Science, 2015
This study examined the production possibilities of kefir from fresh camel milk fermented with grain. The findings were then compared with kefir manufactured from cow’s milk. Cow’s milk was fermented with 2.5% grains.
G. Kavas
doaj   +1 more source

Folate‐Containing Fermented Foods of Plant and Animal Origin: The Value of Traditional Foods to Tackle Folate Deficiency

Food Science &Nutrition, Volume 14, Issue 7, July 2026.
Traditional fermented foods consumed around the world are natural sources of folate. Certain microbes, particularly Lactiplantibacillus plantarum, enhance folate production during the fermentation process, making fermented foods a promising dietary approach to improve folate status and help prevent folate deficiency.
Rida Khan, Sanaullah Iqbal, L. Suzanne Suggs, Pedro Marques‐Vidal   +3 more
wiley   +1 more source