Results 71 to 80 of about 9,783 (189)

Development of a sheep's milk kefir using species isolated from kefir products : a thesis presented in partial fulfilment of the requirements for the degree of Masters in Food Technology at Massey University, Palmerston North, New Zealand [PDF]

, 2017
The aim of the research described in this thesis was to develop a good tasting kefir using sheep’s milk. Kefir is a refreshing and effervescent milk beverage fermented with bacteria and yeast.
Brown, Madeleine Frances Webster
core  

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

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

KELUWIH: Jurnal Sains dan Teknologi, 2022
Abstract—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 type of okra treatment (soaked and juiced) and honey concentration (0%, 4% and 8%) on ...
null Oraldo Emeraldi Anggoro, null Ruth Chrisnasari, null Ardhia Deasy Rosita Dewi   +2 more
openaire   +2 more sources

Evaluation of kefir as a potential probiotic on growth performance, serum biochemistry and immune responses in broiler chicks

Animal Nutrition, 2015
This experiment was conducted to evaluate the effect of milk or molasses kefir as a probiotic on growth performance, carcass traits, serum biochemistry and humoral immune responses in broiler chickens.
Majid Toghyani, Seyed kazem Mosavi, Mehrdad Modaresi, Nasir Landy   +3 more
doaj   +1 more source

Biocatalysis as Useful Tool in Asymmetric Synthesis: An Assessment of Recently Granted Patents (2014–2019) [PDF]

, 2019
The broad interdisciplinary nature of biocatalysis fosters innovation, as different technical fields are interconnected and synergized. A way to depict that innovation is by conducting a survey on patent activities.
Alcántara, Andrés R., Domínguez de María, Pablo, Gonzalo Calvo, Gonzalo de   +2 more
core   +3 more sources

Design of an anti-inflammatory diet (ITIS diet) for patients with rheumatoid arthritis. [PDF]

, 2020
Background:Rheumatoid arthritis (RA) is a chronic systemic autoimmune disease that affects synovial joints, leading to inflammation, joint destruction, loss of function, and disability.
Agustín-Perez, Meritxall, Bustamante, Marta F, Cedola, Francesca, Coras, Roxana, Golshan, Shahrokh, Guma, Monica, Narasimhan, Rekha   +6 more
core   +2 more sources

Functional Properties of Microorganisms Isolated from Formulated Sourdough, Coconut Water Kefir, and Kefir

Fermentation
Recently, 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, Noemi Gutierrez Maddox, Nazimah Hamid, Kevin Kantono   +3 more
openaire   +3 more sources

Microbial Species Diversity, Community Dynamics, and Metabolite Kinetics of Water Kefir Fermentation [PDF]

Applied and Environmental Microbiology, 2014
ABSTRACTWater kefir is a sour, alcoholic, and fruity fermented beverage of which the fermentation is started with water kefir grains. These water kefir grains consist of polysaccharide and contain the microorganisms responsible for the water kefir fermentation.
Laureys, David, De Vuyst, Luc
openaire   +3 more sources

Безопасность и качество пищевых продуктов = Practical Food Safety and Food Quality : практикум [PDF]

, 2017
Даны описания практических и лабораторных работ, проводимых в рамках курсов «Международные стандарты и безопасность продуктов питания» и «Контроль качества биотехнологических продуктов». Задания сопровождаются подробными комментариями.
Ковалева, Е. Г., Митропольская, С. Ю.   +1 more
core  

Kefir consumption does not alter plasma lipid levels or cholesterol fractional synthesis rates relative to milk in hyperlipidemic men: a randomized controlled trial [ISRCTN10820810] [PDF]

, 2002
Background Fermented milk products have been shown to affect serum cholesterol concentrations in humans. Kefir, a fermented milk product, has been traditionally consumed for its potential health benefits but has to date not been studied for its ...
Koroleva NS, ER Farnworth, AS Akalin, A Beena, SE Gilliland, H Nakajima, DR Rao, M Agaerbaeck, G Hepner, B Richelsen, G Schaafsma, KA Steinmetz, MC Bertolami, JE Rossouw, LU Thompson, NM de Roos, WP Charteris, WT Friedewald, J Folch, PJH Jones, JD Erfle, RJ Carman, P Marteau, TMS Wolever, GJ Buonopane, A Golay, M Saxelin   +26 more
core   +2 more sources