Results 31 to 40 of about 5,006,608 (109)

Fermentation Time Modulates the Osteoprotective Effects of Milk Kefir in Glucocorticoid‐Induced Osteoporotic Rats

Molecular Nutrition &Food Research, Volume 70, Issue 17, 15 September 2026.
Milk kefir exerts osteoprotective effects in glucocorticoid‐induced osteoporotic rats, particularly when fermented for longer periods, improving mandibular bone quality. Fermentation time modulates its microbiological and bioactive profile, highlighting its potential as a functional food for restoring bone health.
Thays Allane Cordeiro Maia, Marco Gabriel Silva Leitão, Everton Cavalcante da Silva, Lorena Vasconcelos Vieira, Sofia Tavares Bessa, Igor Santos da Rocha, Paulo Goberlânio de Barros Silva, Francisca Andrea da Silva Oliveira, Paula Goes, Paola Gyuliane Gonçalves, Deborah Catharine de Assis Leite, Fabio Wildson Gurgel Costa, Lidiany Karla Azevedo Rodrigues, Delane Viana Gondim   +13 more
wiley   +1 more source

Relationship Between EAT‐10 Scores, Pharyngeal Residue Severity, and Penetration–Aspiration in Individuals With Idiopathic Parkinson's Disease: A FEES‐Based Correlation and Discriminative Performance Study

International Journal of Language &Communication Disorders, Volume 61, Issue 5, September/October 2026.
ABSTRACT Background Dysphagia is common in individuals with Idiopathic Parkinson's Disease (IwIPD) and affects both swallowing safety and efficiency. Pharyngeal residue and penetration–aspiration are key impairments associated with dysphagia in this population, yet their relationship across different bolus consistencies and volumes remains incompletely
İbrahim Erensoy, Fatma Esen Aydınlı, Özlem Yaşar, Emel Tahir, Murat Polat, Murat Terzi   +5 more
wiley   +1 more source

Potential Use of Hazelnut Beverage in Water Kefir Fermentation: Effects of Sugar Addition on Physicochemical, Microbiological, Rheological, Bioactive, Volatile, and Allergenic Properties

Journal of Food Science, Volume 91, Issue 9, September 2026.
ABSTRACT This study investigated the potential of hazelnut beverage, obtained from hazelnut cake through high‐pressure homogenization (100 MPa), for use in water kefir production. The effects of different sugar concentrations (2.5%, 5%, and 7.5%) on product properties and hazelnut allergenicity were also examined.
Latife Betul Gul, Abdullah Akgun, Osman Gul   +2 more
wiley   +1 more source

Effect of Temperature‐Controlled Microwave Drying on the Physicochemical and Microbiological Properties of Kefir Powder

Journal of Food Process Engineering, Volume 49, Issue 9, September 2026.
Kefir powders were produced using microwave temperature‐controlled and foam‐mat drying with egg white addition. Increasing drying temperature and egg white significantly affected acidity, solubility, hygroscopicity, and color. Powders exhibited acceptable physical properties, reduced yeast counts, and non‐detectable lactobacilli and lactococci ...
Melike Demirkol, Muhammed Taşova, Samet Kaya Dursun   +2 more
wiley   +1 more source

Impact of yeast types on quality characteristics andstorage stability of industrial kefir

Kefir is a fermented dairy product that contains many types of lactic acid bacteria and different types of yeast. Yeasts in kefir culture are important in creating the unique properties of kefir.
Saygılı, Derya, Akpınar, Aslı, Yerlikaya, Oktay   +2 more
core   +1 more source

Clinically Important Emerging and Uncommon Fungal Pathogens in Asia: Epidemiology, Antifungal Resistance and Challenges in Diagnosis and Management

Mycoses, Volume 69, Issue 9, September 2026.
ABSTRACT Fungal infections in Asia are influenced by warm, humid climates, high population density and expanding healthcare systems, which together facilitate the emergence, transmission and detection of both common and rare pathogens. While Candida and Aspergillus species remain the leading causes of invasive fungal disease, increasing attention has ...
Narut Chancharussin, Anupop Jitmuang, Arunaloke Chakrabarti, Methee Chayakulkeeree   +3 more
wiley   +1 more source

Milk Kefir and Water Kefir Production Using Loquat at Different Extent of Maturity

Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi
Loquat (Eriobotrya japonica L.) is a subtropical fruit with a short shelf life after harvest. Transforming loquat into high-quality and long shelf-life products is essential to increase the consumption of the fruit. In this study, milk kefir and water kefir samples were produced with unripe green (G), semi-ripe yellow (Y), and ripe orange (O) loquat ...
Manolya Eser Öner, Sema Karamanoğlu
openaire   +1 more source

Microbial Oxidative Stress in Food Fermentations: A Comprehensive Review

eFood, Volume 7, Issue 4, August 2026.
Oxidative stress has a dual role in food fermentations: low ROS supports adaptive signaling, whereas excessive ROS causes cellular damage and process inhibition. Managing redox state as a controllable process variable can improve fermentation robustness and final food quality.
Wanrong Hu, Manxi Wu, Hui Xu, Jiebiao Chen, Wen Cai, Han Yang, Hujing Cao, Xinlin Huang, Jinping Cao, Chongde Sun, Yue Wang, Dongliang Li   +11 more
wiley   +1 more source

Postbiotics in Food Systems: Components, Production Methods, Food Applications, Functional Properties, and Technological Challenges

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
This review provides a comprehensive, engineering‐oriented synthesis of postbiotics as next‐generation functional food ingredients. It first outlines the principal production routes for postbiotic generation, encompassing thermal technologies, non‐thermal technologies, and extraction/purification methods, and subsequently examines the analytical and ...
Tansu Taspinar, Nuray Güzeler
wiley   +1 more source

Impact of Lactic Acid and Fermented Dairy‐Based Marinades on Quality Attributes and Biogenic Amine Formation in Turkey Breast Meat

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
Turkey breast meat was marinated with lactic acid (pH 4.0), yogurt whey, kefir, or yogurt (1:1, w/w) for 24 h at 4°C and then cooked at 185°C for 15 min. Fermented dairy‐based marinades improved meat quality without promoting excessive biogenic amine formation.
Gülsüme Biçakci, Ercan Sarica
wiley   +1 more source