Results 81 to 90 of about 287,416 (196)

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

Antioxidant Assay of Kefir Peanut (Arachis hypogaea L.) with Variations in Concentration and Fermentation Time

Majalah Obat Tradisional
Kefir is a processed beverage produced through pasteurized milk fermentation using a starter from kefir grains. These grains contain groups of lactic acid bacteria and yeast. Peanuts can be used as a raw material for kefir products and Arachis hypogaea L.
Pratika Viogenta, Amalia Khairunnisa, Nani Kartinah, Erfiza Rahmadati   +3 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

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

Polysaccharide production by kefir grains during whey fermentation [PDF]

, 2002
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
Rimada, Pablo Sebastián, Abraham, Analia Graciela   +1 more
core   +1 more source

DIVERSIFIKASI KEFIR BERBASIS KEDELAI DENGAN VARIASI KONSENTRASI SUSU SKIM DAN INOKULUM

Jurnal Teknologi dan Industri Pangan, 2017
Physicochemical and sensory characteristics of commercial kefir were evaluated to be used as the benchmark for the development of soybean-based kefir with various concentrations of skim milk and inoculum.
Tina Nurkhoeriyati*, Dionisius Yusuf, Ihsan Iswaldi, Abdi Christia, Vania Gisella   +4 more
doaj   +1 more source

Metagenomic comparison of bacterial diversity in kefir grains and liquid kefir

Biodiversitas Journal of Biological Diversity
Abstract. Kurniawan, Milanda T, Kusuma SAF. 2025. Metagenomic comparison of bacterial diversity in kefir grains and liquid kefir. Biodiversitas 26: 6378-6388. This study compared the bacterial community composition of kefir grains and their corresponding whey from cow's milk fermentation using 16S rRNA gene-based metagenomic sequencing. Next-Generation
KURNIAWAN KURNIAWAN, TIANA MILANDA, SRI AGUNG FITRI KUSUMA   +2 more
openaire   +1 more source

Isolation and Characterization of Kefiran Exopolysaccharides from Romanian Kefir Grains

, 2019
Kefiran is the water-soluble branched glucogalactan from kefir grains and it contains Dgalactoseand D-glucose units in approximately equal quantities [...
Iosăgeanu, Toma, Mănoiu, Oancea, Uţoiu   +4 more
core   +1 more source

Comparison of kefir produced with kefir grains and commercial dairy culture

, 2015
Kefir je fermentirano mlijeko osvježavajućih, hranjivih i ljekovitih svojstava. U okviru ovog završnog rada proizveden je kefir iz konzumnog punomasnog i obranog mlijeka koje je fermentirano komercijalnom mljekarskom kulturom XPL1 te kefirnim zrncima ...
Telišman, Andrea
core   +1 more source

Optimization of kefir fermentation with plantain peel addition: effects on composition, microbial viability, and sensory quality

Frontiers in Nutrition
Kefir is a fermented dairy product that can be prepared through microbial fermentation using kefir grains. These grains consist of a symbiotic community of bacteria and yeasts that influence the chemical composition, texture, and sensory characteristics ...
Andrea Pissatto Peres, Cláudia Puerari, Juliana Aparecida Correia Bento, Rafael Alexandre dos Santos Martins, Yasmin Ourives Domingues, Maressa Caldeira Morzelle   +5 more
doaj   +1 more source