Results 91 to 100 of about 5,259,521 (172)
Assessment of pear juice and puree as a fermentation matrix for water kefir
, 2021 Preservation of fruits causes loss of phenolics and high sugar content (jams processing). In contrast, fermentation has been shown to increase the antioxidant content of foods while consuming sugars.
Jayasree Subhash, Athira +7 more
core +1 more source
Evaluation of the subchronic toxicity of kefir by oral administration in Wistar rats
Nutrición Hospitalaria, 2014 Introduction: Kefir is obtained by fermentation of milk with complex microbial populations present in kefir grains. Several health-promoting benefits have been attributed to kefir consumption.
Damiana Diniz Rosa +9 more
doaj +1 more source
Milk and water kefir: microbial diversity and sensory properties
, 2023 Kefir is a fermented beverage that has become increasingly popular because of its proposed probiotic functions. It can be classified into two types: milk kefir and water kefir depending on the medium and inoculated starter culture.
Li, Xia
core +1 more source
Discover FoodFruits are a rich source of antioxidants, which can decrease the harmful effects of reactive oxygen species and provide health benefits. The objective of this study is to investigate the fermentation properties of water kefir grains when combined with ...
Çağlar Gökırmaklı +3 more
doaj +1 more source
Different sources of sucrose in water kefir fermentation
Brazilian Journal of Food TechnologyAbstract Kefir is a functional drink with potential market growth and several beneficial properties to the human body such as intestinal microbiota balance and anti-inflammatory properties. It is produced from grains that multiply from an initial culture of microorganisms that ferment sucrose, resulting in a slightly acidic, carbonated and low-alcohol ...
Ana Luíza Barbosa de Carvalho Lima +3 more
openaire +3 more sources
NAWAKE (NIRA WATER KEFIR): PEMANFAATAN NIRA AREN SEBAGAI MINUMAN FUNGSIONAL KAYA PROBIOTIK
Agritech, 2018 Pengembangan pangan fungsional berbasis bahan baku lokal menjadi hal penting dalam hal diversifikasi produk. Bahan baku lokal yang belum optimal pemanfaatannya menjadi alasan utama dalam pengembangan produk pangan fungsional ini.
Asri Astuti +2 more
doaj +1 more source
Characterization of milk and water-based kefir microbiota
Agronomy Science and BiotechnologyThe production of functional foods is expanding and requiring research results in the areas of food, health, chemistry, pharmaceuticals, etc. Within this context, the inclusion of kefir in the diet has been gaining ground, as it meets the requirements of a functional food.
Tainá Miranda Destro +3 more
openaire +1 more source
คีเฟอร์ : ผลิตภัณฑ์เครื่องดื่มหมักเพื่อสุขภาพ: Kefir : fermented beverage products for human health
, 2023 Consumers are paying more attention to healthy alternative food, especially during the COVID-19 epidemic. Food and beverage products that contain probiotics that contribute to the balance of the digestive system and strengthen the immune system are ...
ปานอุทัย, วนิดา +4 more
core +1 more source
Pengaruh pati ganyong (Cannaedulis, Ker) modifikasi terhadap kualitas kefir
Jurnal Ilmu-Ilmu Peternakan, 2014 The purpose of the research was to determine the effect of using various concentration of modification starch on pH, water content, viscosity and fat content.
Imam Thohari +3 more
doaj
Synergistic Bioactive Potential of Combined Fermented Kombucha and Water Kefir
BeveragesThe rising interest in functional fermented beverages, such as kombucha and water kefir, has stimulated research into their health benefits. This study aimed to investigate the combined bioactive potential of kombucha and water kefir by fermenting a ...
Chiara La Torre +4 more
doaj +1 more source