Results 161 to 170 of about 5,259,521 (172)

AN OVERVIEW OF WATER KEFIR, ITS BENEFITS AND APPLICATIONS

2023
Over the few years, people have started consuming water kefir. For lactose-free diets based on plants, water kefir is acceptable. People are more conscious of how important a good diet is to enhancing their wellbeing. As a result, there is a rising demand for wholesome probiotic meals, with traditional fermented drinks like water kefir drawing ...
H. Kavya Jyothi, Haritha Sri S. P, Smithi R   +2 more
openaire   +1 more source

[Ethanol content of Kefir water].

Blutalkohol, 1994
The question of the influence of kefir on blood-alcohol-level has been asked in a legal proceeding. The questioned recipe consisted of 21 water, 6 soup-spoons of kefir granules (about 120 g), 150 g sugar, 2 figs and one lemon. The consumption took place after two days of fermentation.
W, Rabl, B, Liniger, K, Sutter, T, Sigrist   +3 more
openaire   +1 more source

Inferring the role of microorganisms in water kefir fermentations

International Journal of Food Science & Technology, 2016
SummaryWater kefir is a slightly alcoholic, lactic and acetic beverage fermented by yeasts, lactic acid bacteria and acetic acid bacteria that are associated with the polysaccharide of the water kefir grains. In this study, the three main metabolic products of microorganisms were evaluated during a traditional 192‐h water kefir fermentation and also ...
Abigail Martínez‐Torres, Sandra Gutiérrez‐Ambrocio, Pamela Heredia‐del‐Orbe, Lourdes Villa‐Tanaca, César Hernández‐Rodríguez   +4 more
openaire   +1 more source

Characterisation of the protein quality and composition of water kefir-fermented casein

Food Chemistry
This study aimed to assess the technique of natural fermentation by applying water kefir to the casein protein. The diverse microorganisms and their enzymes found naturally in the water kefir can influence casein's characteristics. The fermented casein's protein quality (digestibility and secondary protein structure) and composition (total soluble ...
Mohammad, Alrosan, Thuan-Chew, Tan, Azhar, Mat Easa, Sana, Gammoh, Muhammad H, Alu'datt, Stan, Kubow, Ali, Madi Almajwal, Sofyan, Maghaydah, Ammar A, Razzak Mahmood, Ali, Al-Qaisi, Haya, AlFandi   +10 more
openaire   +2 more sources

Water Kefir Beverages and Probiotic Properties

2023
Anne Gellie Pablo, Vernabelle Balmori
openaire   +1 more source

Influence of Substrate on the Fermentation Characteristics and Culture-Dependent Microbial Composition of Water Kefir

Fermentation, 2023
Elke Arendt, Aylin Şahin, Kieran M Lynch   +2 more
exaly  

Use of Cornelian Cherry, Hawthorn, Red Plum, Roseship and Pomegranate Juices in the Production of Water Kefir Beverages

Food Bioscience, 2021
Ecem Akan, Ozer Kinik
exaly  

Metabolic Activity and Symbiotic Interactions of Lactic Acid Bacteria and Yeasts Isolated From Water Kefir

Food Microbiology, 2013
Rudi F Vogel, Matthias A Ehrmann
exaly  

SYMBIOTIC CULTURE OF BACTERIA AND YEAST FOR PRODUCTION OF WATER KEFIR

2023
DUBOUX STÉPHANE, ZHANG JIYUAN, ARAGÃO BÖRNER ROSA, PRIOUR SARAH, TAN JAN PATRICK   +4 more
openaire   +2 more sources

Characterization of chemical and sensory properties of Salicornia water kefir

Lebensmittelchemie
Bahlina Mohammad Nur Syechalad, Susanne Baldermann   +1 more
openaire   +1 more source