Results 41 to 50 of about 5,259,521 (172)

Pembuatan Water Kefir dengan Memanfaatkan Madu dan Okra (Abelmoschus esculentus) [PDF]

, 2022
—Okra is one of vegetable that rarely used by Indonesian people, whereas it is healthty because of its high antioxidant and fiber content. Water kefir is a fermented product that used fruit and vegetables as its substrate.This study aims to determine the
Dewi, A. D. (Ardhia), Ruth Chrisnasari, Anggoro, O. E. (Oraldo), Oraldo Emeraldi Anggoro, Ardhia Deasy Rosita Dewi, Chrisnasari, R. (Ruth), null Oraldo Emeraldi Anggoro, null Ruth Chrisnasari, null Ardhia Deasy Rosita Dewi   +8 more
core   +1 more source

In vivo and in silico approaches to investigating the neuroprotective effects of water kefir for Alzheimer’s disease [PDF]

Journal of Pharmacy & Pharmacognosy Research
Context: Alzheimer’s disease (AD) is a neurodegenerative disorder characterized by cognitive decline, memory loss, and impairment of daily functioning.
Widhya Aligita, Robbi Anta Suntoro, Ellin Febrina, Aiyi Asnawi, I Ketut Adnyana   +4 more
doaj   +1 more source

An update on water kefir

, 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., Wilkinson, Stuart, Daenen, Luk, Arendt, Elke K.   +3 more
openaire   +1 more source

Pengaruh Fermentasi Kefir Terhadap Daya Cerna Pati dan Karakteristik Fisikokimia Tepung Labu Parang

Agrointek
The utilization of pumpkin flour (Cucurbita moschata Duch) as kefir beverage by fermentation using milk and water kefir grains was investigated.
Ahmad Aji Laksono, Harsi Dewantari Kusumaningrum, Endang Prangdimurti   +2 more
doaj   +1 more source

Non-Conventional Sucrose-Based Substrates: Development of Non-Dairy Kefir Beverages with Probiotic Potential

Fermentation, 2023
There is a scarcity of studies evaluating the influence of different commonly marketed sugars in water kefir beverage production. Therefore, this study aimed to evaluate the fermentation of water kefir grains in different sugary solutions: brown ...
Pedro Paulo Lordelo Guimarães Tavares, Clariane Teixeira Pessoa Mamona, Renata Quartieri Nascimento, Emanuele Araújo dos Anjos, Carolina Oliveira de Souza, Rogéria Comastri de Castro Almeida, Maria Eugênia de Oliveira Mamede, Karina Teixeira Magalhães-Guedes   +7 more
doaj   +1 more source

Research progress on fermentation of kefir and its application in disease prevention and adjuvant therapy [PDF]

Zhongguo niangzao
Kefir is a kind of probiotic fermented foods with a long history, which is fermented by kefir grains (KG). KG are divided into milk kefir grains (MKG) and water kefir grains (WKG) according to different substrates, which are mainly composed of lactic ...
RUAN Hui, ZHU Yingying, LIN Simin, QIAN Xueqin, WANG Jing
doaj   +1 more source

Effect of Varying Concentration of Kefir Grains on the Microbial, Physiochemical, Antioxidant and Sensory Properties of Water Kefir Fermented Drink [PDF]

BIO Web of Conferences
Water kefir is a vegan fermented probiotic-rich beverage that has potential health benefits include improving digestive health and preventing chronic disorders like obesity, gastrointestinal disorders, hyperlipidaemia and hypertension. This study aims to
Adya Anisha, Sharma Prashant, Chadha Muskan, Kumar Sunil, Singh Karuna, Shukla Ratnakar   +5 more
doaj   +1 more source

A comparative review of microbial composition and health benefits of “milk-based” and “water-based” kefir grains

International Journal of Food Properties
As a traditional fermented food, kefir is produced by symbiotic microbial communities in kefir grains, and its composition and functionality are strongly shaped by the culture medium.
Fan Ding, Zhuoyu He, JiaYu He, Tariq Aziz, LiQing Zhao, Lan Yu   +5 more
doaj   +1 more source

Gymnema sylvestre: Bioactive constituents, health benefits, and emerging applications in nutraceuticals and functional foods

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, Muhammad Tauseef Sultan, Hassan Raza, Ahmad Mujtaba Noman, Nimra Haroon, Entessar Mohammad Al Jbawi   +5 more
wiley   +1 more source

The effects of fermented milk products (kefir and yogurt) and probiotic on performance, carcass characteristics, blood parameters, and gut microbial population in broiler chickens [PDF]

Archives Animal Breeding, 2019
This study was conducted to determine the effects of fermented milk products and probiotic on performance, carcass characteristics, blood parameters, and gut microbial population in broiler chickens.
M. Ghasemi-Sadabadi, Y. Ebrahimnezhad, A. Shaddel-Tili, V. Bannapour-Ghaffari, H. Kozehgari, M. Didehvar   +5 more
doaj   +1 more source