Results 31 to 40 of about 9,783 (189)
Advances in Food Science, Sustainable Agriculture, and Agroindustrial Engineering, 2023 This study aimed to improve the functional quality of goat-milk kefir by adding secang wood extract. The initial stage of the research was the extraction of secang wood using distilled water.
Rizka Mulyani +3 more
doaj +1 more source
Fermented beverages with health-promoting potential: Past and future perspectives [PDF]
, 2014 peer-reviewedFermentation is an ancient form of food preservation, which also improves the nutritional content of foods. In many regions of the world, fermented beverages have become known for their health-promoting attributes.
Cotter, Paul D. +3 more
core +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
doaj +1 more source
Influence of Milk Thistle Shot on Quality Parameters of the Sour-milk Beverage [PDF]
, 2018 Modern complicated ecological conditions cause a general necessity in improving the food structure of the population due to improving the quality, biological value and taste characteristics of products.
Bilyk, O. (Oksana) +4 more
core +2 more sources
The Microbiota and Health Promoting Characteristics of the Fermented Beverage Kefir [PDF]
, 2016 peer-reviewedKefir is a complex fermented dairy product created through the symbiotic fermentation of milk by lactic acid bacteria and yeasts contained within an exopolysaccharide and protein complex called a kefir grain.
Bourrie, Benjamin C. T. +2 more
core +2 more sources
Scientific Reports, 2021 The aim of the research was to check how the addition of honeydew honey and various compositions of starter cultures affects the water holding capacity, water activity, color, syneresis and consistency of the obtained kefir in the context of its sensory ...
Paulina Bielska +5 more
doaj +1 more source
Foods, 2021 Among artisanal fermented beverages, kefir (fermented milk drink) and water kefir (fermented nondairy beverage) are of special interest because their grains can be considered natural reservoirs of safe and potentially probiotic strains. In the last years,
Ana Agustina Bengoa +3 more
doaj +1 more source
Development of a novel fermented pumpkin-based beverage inoculated with water kefir grains: a response surface methodology approach [PDF]
, 2017 Pumpkin (Cucurbita pepo) is well known for its health and nutritional benefits and is recommended for daily consumption. This is the first report on optimization and development of fermented pumpkin-based water kefir beverage.
Ahmad, Rosma +5 more
core +1 more source
Sequencing-Based Analysis of the Bacterial and Fungal Composition of Kefir Grains and Milks from Multiple Sources [PDF]
, 2013 peer-reviewedKefir is a fermented milk-based beverage to which a number of health-promoting properties have been attributed. The microbes responsible for the fermentation of milk to produce kefir consist of a complex association of bacteria and yeasts ...
Cotter, Paul D. +4 more
core +3 more sources
Chemical and Microbiological Characteristics of Goat Milk Kefir During Storage Under Different Temperatures [PDF]
, 2015 This research was conducted to study the chemical and microbiogical properties of goat milk kefir stored under different temperatures and storage time. A completely randomized design, factorial pattern 3 x 3 was used in this study.
Setyawardani, T. (T), Sumarmono, J. (J)
core +1 more source