Results 71 to 80 of about 287,416 (196)

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

Antifungal Activity against Aspergillus parasiticus of Supernatants from Whey Permeates Fermented with Kefir Grains [PDF]

, 2015
Aspergillus parasiticus, a common fungal contaminant in food, produces aflatoxin B1, which is classified as human carcinogen. Kefir is an ancient fermented beverage obtained by the fermentation of different substrates with kefir grains.
Gamba, Raúl, De Antoni, Graciela Liliana, León Peláez, Ángela, Ni Colo, Carolina, Correa, Mariana, Alconada, Teresa, Astoreca, Andrea   +6 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

Lactic acid bacteria and yeasts in kefir grains and kefir made from them

Journal of Industrial Microbiology & Biotechnology, 2002
In an investigation of the changes in the microflora along the pathway: kefir grains (A)-->kefir made from kefir grains (B)-->kefir made from kefir as inoculum (C), the following species of lactic acid bacteria (83-90%) of the microbial count in the grains) were identified: Lactococcus lactis subsp.
E, Simova, D, Beshkova, A, Angelov, Ts, Hristozova, G, Frengova, Z, Spasov   +5 more
openaire   +2 more sources

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

The Effect of Different Sugars on Water Kefir Grains [PDF]

, 2019
Water kefir is a fermented probiotic beverage produced by fermentation of dried sugary fruits and sugar using water kefir grains. Sucrose is used as a sugar source in the traditional production of water kefir.
Tuncay Çevik, Tuğba Kök Taş, Nilgün Özdemir, Nilüfer Sena Aydoğdu, Çevik, Tuncay, AYDOĞDU, Nilüfer Sena, KÖK TAŞ, TUĞBA, ÖZDEMİR, NİLGÜN   +7 more
core   +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

Antifungal Activity against Aspergillus parasiticus of Supernatants from Whey Permeates Fermented with Kefir Grains [PDF]

, 2015
Aspergillus parasiticus, a common fungal contaminant in food, produces aflatoxin B1, which is classified as human carcinogen. Kefir is an ancient fermented beverage obtained by the fermentation of different substrates with kefir grains.
Alconada Magliano, Teresa María, Gamba, Raúl Ricardo, De Antoni, Graciela Liliana, Ni Colo, Carolina, Astoreca, Andrea Luciana, León Peláez, Ángela María, Correa Franco, Mariana   +6 more
core   +1 more source

Influence of Different Growth Conditions on the Kefir Grains Production, used in the Kefiran Synthesis

Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, 2014
The purpose of this study was to optimize the kefir grains biomass production, using milk as culture media. The kefir grains were cultured at different changed conditions (temperature, time, shaker rotating speed, culture media supplemented) to evaluate ...
Carmen Rodica Pop, Sorin Apostu, Liana Salanţă, Ancuţa M. Rotar, Marianne Sindic, Nicolas Mabon, Carmen Socaciu   +6 more
doaj   +1 more source