Results 41 to 50 of about 5,006,608 (109)

Alginate‐Based Encapsulation of Pistacia lentiscus (Mastic Gum) Extract and Its Application in Functional Kefir: Physicochemical, Antioxidant, and Textural Properties

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
Pistacia lentiscus (mastic gum) extract was obtained and encapsulated using sodium alginate by ionic gelation. The encapsulated extract was incorporated into kefir at different concentrations and compared with free extract and control kefir during refrigerated storage at 4°C for 14 days.
Özge Duygu Okur
wiley   +1 more source

Comparative volatilome profiling of milk kefir and cereal-based kefir analogues fermented with milk and water kefir grains

Food Bioscience
Milk and water kefir are traditional fermented beverages attracting considerable scientific and commercial interest, due to their microbial diversity, health-enhancing properties and consumer preferences. They are linked to tradition, meet the tastes of global consumers, and are model microbiomes/fermented products of considerable relevance.
Martina Moretton, Iuliia Khomenko, Hülya Cunedioğlu, Giuseppe Spano, Vittorio Capozzi, Franco Biasioli, Mariagiovanna Fragasso   +6 more
openaire   +2 more sources

Oxygen and diverse nutrients influence the water kefir fermentation process

Food Microbiology, 2018
Eight water kefir fermentation series differing in the presence of oxygen, the nutrient concentration, and the nutrient source were studied during eight consecutive backslopping steps. The presence of oxygen allowed the proliferation of acetic acid bacteria, resulting in high concentrations of acetic acid, and decreased the relative abundance of ...
David Laureys, Maarten Aerts, Peter Vandamme, Luc De Vuyst   +3 more
openaire   +3 more sources

Immunomodulating capacity of kefir [PDF]

, 2005
Kefir is a fermented milk produced by the action of lactic acid bacteria, yeasts and acetic acid bacteria, trapped in a complex matrix of polysaccharides and proteins.
Farnworth, Edward, Thangavel, Deepa, Vinderola, Celso Gabriel, Duarte, Jairo, Matar, Chantal, Perdigon, Gabriela del Valle   +5 more
core   +1 more source

Storage‐Induced Changes in Phenolic Profile and Antioxidant Capacity of Functional Blueberry Beverages Enriched With Propolis

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
Development of functional blueberry beverages enriched with propolis extracts prepared using different solvent systems (water, glycerol–water, and propylene glycol–water). Propolis enrichment and storage conditions influenced the phenolic profile, antioxidant capacity, and physicochemical properties of the beverages during 12 months of storage in glass
Memnune Sengul, Melek Zor, Seda Ufuk, İsa Arslan Karakutuk, Sefa Aksoy, Elif Feyza Topdas   +5 more
wiley   +1 more source

Kefir minták mikrobiológiai állapotának vizsgálata és a kefir fogyasztási szokások felmérése

, 2015
A diplomadolgozatom témája a különböző kefirminták mikrobiológiai tisztaságának mérése és a kefir fogyasztási szokások felmérése volt. Fontosnak tartom az élelmiszerek biztonságát, emellett a tejtermékeket is szeretem, ezért választottam ezt a témát.
Kiss, Petra
core  

Bifidobacterium aquikefiri sp. nov., isolated from water kefir

International Journal of Systematic and Evolutionary Microbiology, 2016
A novel Bifidobacterium, strain LMG 28769T, was isolated from a household water kefir fermentation process. Cells were Gram-stain-positive, non-motile, non-spore-forming, catalase-negative, oxidase-negative and facultatively anaerobic short rods.
Laureys, David, Cnockaert, Margo, De Vuyst, Luc, Vandamme, Peter   +3 more
openaire   +3 more sources

Water in the 2003 Virginia General Assembly

, 2003
The 2003 Virginia General Assembly convened on January 8 and adjourned on February 22, with a reconvened (“veto”) session on April 2. The legislature considered 3277 measures; 1585 passed and 1692 failed. The legislature also considered amendments to the
Virginia Water Resources Research Center
core  

Production and Characterization of Kefir Beverages by Fermentation of Whole Milk with Milk or Water Kefir Grains

Foods
This study evaluated the fermentation kinetics and properties of kefir beverages produced from whole milk using milk kefir grains (MKGs) or water kefir grains (WKGs) over 48 h. MKGs showed higher initial microbial loads and promoted rapid acidification, with pH decreasing from 6.70 to 4.99 and significant production of lactic acid (10.58 g/L) and ...
Eduardo Balvis Outeiriño, Marta Abajo Justel, Cristina Pérez Novo, Alberto Acuña Couñago, Nelson Pérez Guerra   +4 more
openaire   +1 more source

Water in the 2007 Virginia General Assembly

, 2007
The 2007 Virginia General Assembly convened January 10, adjourned February 24, and held a reconvened (“veto”) session on April 4. During the session, the Assembly considered 3427 measures (3069 introduced in this session and 358 continued from the 2006 ...
Virginia Water Resources Research Center
core