Results 11 to 20 of about 5,006,608 (109)
The Effect of Different Sugars on Water Kefir Grains [PDF]
Turkish Journal of Agriculture - Food Science and Technology, 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. The aim of this study is to determine the effects of grape molasses, honey and unrefined sugar on water kefir grains instead of sucrose.
Tuncay Çevik +3 more
openaire +6 more sources
A temporal view of the water kefir microbiota and flavour attributes
Innovative Food Science and Emerging Technologies, 2022 P D Cotter
exaly +2 more sources
Comparison of the antibacterial effects of different fermented milk products; yoghurt, probiotic yoghurt and kefir on E.coli. [PDF]
, 2012 The aim of this essay was to investigate the antibacterial effects of different fermented milk products (yoghurt, probiotic yoghurt and kefir) and compare their antibacterial effects on E.coli. My research question was “Do commercial yoghurt, probiotic
Şener, Cansu
core +1 more source
, 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.
Lynch, Kieran M. +3 more
openaire +1 more source
The Impact of Kefir on Epidermal Water Homeostasis in Healthy Human Skin
Life, 2022 Kefir, a symbiotic consortium of diverse bacteria and yeasts, is one of the most popular probiotic foods on the market. Its consumption has been referred to as beneficial in human skin health, namely in the reinforcement of skin’s barrier function.
Emília Alves +4 more
openaire +3 more sources
MicroorganismsThe principal objective of this study was to isolate and identify the microorganisms present in commercial kefir grains, a novel kefir-fermented coconut water (CWK) and a novel coconut water kefir-fermented sourdough using phenotypic identification and Sanger sequencing and examine the microbial diversity of CWK and CWK-fermented sourdough throughout ...
Mansi Limbad +4 more
openaire +4 more sources
Serotonin neuromicrobiology: Psychobiotic modulation of the gut–brain axis for mental health
Ibrain, EarlyView.An overview of Psychobiotics and Tryptophan metabolism: A serotonin‐kynurenine crosstalk shaping the Gut‐Brain axis. IDO1, Indoleamine 2,3‐dioxygenase 1; 5‐HT3, 5‐hydroxytryptamine type 3; IFN‐γ, Interferon‐gamma; TNF‐α, Tumor necrosis factor‐alpha; IL‐1β, Interleukin‐1 beta; IL‐6, Interleukin 6; Trp, Tryptophan; 5‐HT, 5‐hydroxy‐tryptamine; 5‐HTP, 5 ...
Nidhi Mandloi +4 more
wiley +1 more source
JSFA reports, EarlyView.Abstract Gymnema sylvestre (Retz.) R.Br. ex‐Schult., commonly known as “gurmar” or “sugar destroyer,” belongs to the Apocynaceae family and is traditionally used in Ayurveda for diabetes management. This review synthesizes ethnomedicinal evidence with contemporary pharmacological studies, to evaluate the therapeutic properties and mechanistic actions ...
Faiza Saeed +5 more
wiley +1 more source
Coloration Technology, EarlyView.Abstract The instability of anthocyanins limits their application as natural food colorants. This study aimed to enhance the stability of anthocyanins extracted from Hibiscus sabdariffa through copigmentation with protein nanofibrils produced from pea, rice, gluten and whey isolates. Linear and curly nanofibril structures were prepared and incorporated
Vildan Eyiz +2 more
wiley +1 more source
Liang you shipin ke-ji, 2022 High-throughput sequencing technology combined with plate colony counting method was used to detect and analyze the microflora of water kefir and its starter water kefir granules. Probiotics were screened from naturally fermented water kefir and water kefir granules, and the selected probiotics were identified by individual and population morphological
GAO Yan-chao +6 more
openaire +1 more source