Results 151 to 160 of about 9,783 (189)

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

Front Nutr
Peres AP, Puerari C, Bento JAC, Martins RADS, Domingues YO, Morzelle MC.   +5 more
europepmc   +1 more source

Targeted Profiling of Tryptophan- and Tyrosine-Derived Metabolites in Traditionally Fermented Foods. [PDF]

Plant Foods Hum Nutr
Ede-Çi̇ntesun E, Yaman M.
europepmc   +1 more source

Milk Kefir Beverage Improves Histomorphometry, Reduces Inflammatory Infiltrates and Desulfovibrio and Increases Lactobacillus in IL-10^-/- Mice. [PDF]

J Food Sci
Campos IX, Paris VF, Pereira MFA, Alpino GCÁ, Bernardes AL, Ávila LGM, Mishima MDV, Dias MMDS, Jangola STG, Mendes TAO, Peluzio MDCG.   +10 more
europepmc   +1 more source

Kefir revisited: Insights from the North Caucasus. [PDF]

World J Exp Med
Katchieva PK, Katchieva KK, Kipkeeva FI, Kharaeva ZF, Smeianov VV.   +4 more
europepmc   +1 more source

Effect of fermented dairy products on physicochemical and probiotic properties of tarhana in an in vitro gastrointestinal system. [PDF]

J Food Sci Technol
İnce-Palamutoğlu M, Palamutoğlu R, Oruçoğlu B, Kasnak C, Yılmaz S.   +4 more
europepmc   +1 more source

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An update on water kefir: Microbiology, composition and production

International Journal of Food Microbiology, 2021
Water kefir is a sparkling, slightly acidic fermented beverage produced by fermenting a solution of sucrose, to which dried fruits have been added, with water kefir grains. These gelatinous grains are a symbiotic culture of bacteria and yeast embedded in a polysaccharide matrix.
Kieran M Lynch, Elke Arendt
exaly   +3 more sources

Fortification of water kefir with magnetite nanoparticles

Food Research International, 2021
The aim of this work was to evaluate the suitability of incorporating Fe3O4 (magnetite, M) NPs into water kefir (wKef) beverages. Magnetite NPs were synthesized and coated with pectins (cM), and incorporated into wKef beverages obtained by fermentation of a muscovado sugar solution with wKef grains.
F. Ghibaudo, E. Gerbino, A.A. Hugo, V. Campo Dall' Orto, A. Gomez-Zavaglia   +4 more
openaire   +3 more sources

A comparison of milk kefir and water kefir: Physical, chemical, microbiological and functional properties

Trends in Food Science and Technology, 2021
Abstract Background Milk kefir (MK) and water kefir (WK) are traditionally produced from different unique probiotic-containing semi-soft particles known as milk kefir grains and water kefir grains. There is significant confusion between these kefir grains, even in peer-reviewed scientific publications. Even though both grains have some similarities,
Gokirmakli, Caglar, Greene, Annel K., Guzel-Seydim, Zeynep B.   +2 more
exaly   +4 more sources