Results 81 to 90 of about 9,783 (189)
Pelatihan Pembuatan Water Kefir sebagai Minuman Probiotik
Jurnal Abdimas Kesehatan (JAK)Christ the King of Surabaya Parish through the Socio-Economic Development Section (PSE) in collaboration with Widya Mandala Catholic University Surabaya, was committed to assisting the Indonesian government's program in terms of improving the post-pandemic family economy through training in making health drinks from herbal ingredients, namely water ...
Caroline Caroline +7 more
openaire +1 more source
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 +3 more
openaire +3 more sources
Microbiological quality of commercial dairy products [PDF]
, 2007 The purpose of this research was to assess the hygienic properties of commercially available dairy foods. The products surveyed included liquid milks (pasteurized and UHT-treated), cultured dairy products (kefir, cultured buttermilk, sour cream, yogurt,
Varga, László
core
Novel Functional Whey-Based Drinks with Great Potential in the Dairy Industry [PDF]
, 2015 This work focuses on the production of liquid whey protein concentrates by ultrafi ltration followed by thermal denaturation and homogenization of the ultrafi ltrated concentrate, as well as on the production of ultrafi ltrated permeates concentrated by ...
De Antoni, Graciela Liliana +4 more
core +1 more source
Chemical and microbiological characterization of Ecuadorian homemade water kefir
ACI Avances en Ciencias e Ingenierías, 2014 Water kefir is a homemade fermented drink, to which certain probiotic properties are attributed. In this study, changes in acidity and oBrix of Ecuadorian homemade water kefir, elaborated with three different types of sweeteners (brown sugar, honey and granulated sugar) and at different fermentation times (24, 48 and 72 hours), were determined.
Miguel Monar +4 more
openaire +2 more sources
Revista Brasileira de Zootecnia, 2019 This study was designed to evaluate the effects of adding kefir on body measurements, giblet weight, and gut morphological patterns of geese through drinking water.
Ibrahim Sadi Cetingul +6 more
doaj +1 more source
Functional Role of Probiotics and Prebiotics on Skin Health and Disease [PDF]
, 2019 Scientific and commercial interest on probiotics, prebiotics and their effect on human health and disease has increased in the last decade. The aim of this review article is to evaluate the role of pro- and prebiotics on the normal function of healthy ...
Lolou, Vasiliki, Panagiotidis, Mihalis
core +1 more source
Comparative analyze of the kefir fermentation process and microbiota, using milk and cheese whey as substrates [PDF]
, 2009 Kefir, a mixed culture that ferments lactose, is known for the production of a refreshing fermented beverage popular in EasternEuropean countries by inoculating milk with kefir grains. Kefir grains are gelatinous white or creamcoloured, water insoluble,
Domingues, Lucília +5 more
core
PENGARUH PENGGUNAAN JENIS GULA MERAH DAN LAMA FERMENTASI TERHADAP KARAKTERISTIK WATER KEFIR [PDF]
, 2016 Tujuan dari penelitian ini adalah untuk mengetahui pengaruh jenis gula merah dan pengaruh lama fermentasi terhadap karakteristik water kefir. Manfaat penelitian ini adalah untuk memberikan variasi olahan water kefir dengan bahan baku jenis gula merah,
FANI AULIA RAHMAH, 123020050 +2 more
core +1 more source
Peptidomic and glycomic profiling of commercial dairy products: identification, quantification and potential bioactivities. [PDF]
, 2019 Peptidomics and glycomics are recently established disciplines enabling researchers to characterize functional characteristics of foods at a molecular level.
Barile, Daniela +4 more
core +2 more sources