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Water kefir - alternative probiotic beverage
Vodeni je kefir osvježavajuće, kiselkasto piće dobiveno fermentacijom šećerne otopine uz dodatak voća ili drugih namirnica, pomoću zrnaca vodenog kefira.
Vidan, Valerija
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FermentationRecently, there has been a renewed interest in the fermentation of kefir grains using fruit-based substrates, such as coconut water. Kefir grains contain a mixture of lactic acid bacteria (LAB), acetic acid bacteria (AAB), and yeast, which have important probiotic capacity and play a vital role in improving the nutritional and functional properties of ...
Mansi Jayantikumar Limbad +3 more
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Water in the 2000 Virginia General Assembly
, 2000 The Virginia General Assembly held its 2000 session from January 12 to March 10. Lawmakers considered 3,172 bills and resolutions (compared to 2,735 measures considered in 1999).
Virginia Water Resources Research Center
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Kefir: a powerful fermented milk drink for the prevention of non-communicable diseases [PDF]
openKefir is a fermented milk beverage rich in probiotics. This product with ancient origins is becoming increasingly popular nowadays due to its beneficial effects on human health.
PEGORARO, ALESSIA
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Water kefir has been extensively utilized to produce non-dairy drinks that provide significant health advantages. To expand the range of fermented products and cater to consumer preferences, research into new fermentation substrates for water kefir is ...
Van-Minh Nguyen +5 more
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, 2003 To evaluate the effect of fermented milk kefir on X-ray-induced apoptosis in the colon of rats, we examined the apoptotic index, the mean number of apoptotic cells detected by H&E staining per crypt in the colon, in control rats and kefir-pretreated rats
Matsuu, Mutsumi +9 more
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Different sources of sucrose in water kefir fermentation
Brazilian Journal of Food TechnologyAbstract Kefir is a functional drink with potential market growth and several beneficial properties to the human body such as intestinal microbiota balance and anti-inflammatory properties. It is produced from grains that multiply from an initial culture of microorganisms that ferment sucrose, resulting in a slightly acidic, carbonated and low-alcohol ...
Ana Luíza Barbosa de Carvalho Lima +3 more
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Water in the 2005 Virginia General Assembly
, 2005 The 2005 Virginia General Assembly convened January 12 and adjourned February 27, with a reconvened (“veto”) session on April 6. The legislature considered 3363 measures (2938 introduced this year and 425 carried over from last year); 1610 measures ...
Virginia Water Resources Research Center
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Impact of environmental factors on the metabolic profiles of Kefir produced using different Kefir grains and subsequent enrichment of Kefir prepared with mass cultured grains [PDF]
, 2012 Thesis (PhD Food Sc)--Stellenbosch University, 2012.ENGLISH ABSTRACT: The fermentation of milk has been known for millennia and leads to nutritious and prolonged shelf-life dairy products.
Ntsame Affane, Armelle Lyvane
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Potential Characteristics of Water Kefir on Health Benefits
BeveragesWater kefir is a non-dairy fermented beverage that has received increasing scientific attention due to its complex microbial composition and its suitability for individuals with dietary restrictions. This review critically examines the current body of scientific evidence addressing the functional properties and potential health-related effects of water
Alejandra Yerovi-López, Amparo Gamero
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