Results 81 to 90 of about 5,006,608 (109)

Water Marketing Program

, 1993
[Revised].; "January 1993.""The purpose of the water marketing program is to develop adequate water supply storage to meet, as nearly as practicable, present and anticipated municipal and industrial water needs through the purchase of water supply ...
Kansas Water Office.
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Water kefir grains for beverage production

Tato bakalářská práce je zaměřena na tibi krystaly a nápoj z nich připravovaný - vodní kefír. Nejdříve je vysvětlen původ této mikrobiologické kultury, následně je popsáno její složení, včetně konkrétních zástupců.
Jiránková, Lenka
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Effect Of Milk and Water Kefir Granules in Sugar Solution

This study investigates the effect of milk and water kefir granules on sugar solution, focusing on their fermentation characteristics and potential applications in the production of functional beverages. Kefir grains, which are symbiotic cultures of bacteria and yeasts (SCOBY), were introduced into sugar solutions to evaluate their fermentation ...
openaire   +2 more sources

ANTI INFLAMMATORY AND ANTIOXIDANT ACTIVITY OF KEFIR WATER

International Journal of Biology, Pharmacy and Allied Sciences, 2020
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The microbial diversity of water kefir

International Journal of Food Microbiology, 2011
The microbial diversity of water kefir, made from a mixture of water, dried figs, a slice of lemon and sucrose was studied. The microbial consortia residing in the granules of three water kefirs of different origins were analyzed. A collection of 453 bacterial isolates was obtained on different selective/differential media.
Rudi F Vogel, Mareike Wenning, Matthias Ehrmann   +2 more
exaly   +3 more sources

Fortification of water kefir with magnetite nanoparticles

Food Research International, 2021
The aim of this work was to evaluate the suitability of incorporating Fe3O4 (magnetite, M) NPs into water kefir (wKef) beverages. Magnetite NPs were synthesized and coated with pectins (cM), and incorporated into wKef beverages obtained by fermentation of a muscovado sugar solution with wKef grains.
F. Ghibaudo, E. Gerbino, A.A. Hugo, V. Campo Dall' Orto, A. Gomez-Zavaglia   +4 more
openaire   +3 more sources

Structural characterization of the exopolysaccharides from water kefir

Carbohydrate Polymers, 2018
Water kefir is a beverage which is produced by initiating fermentation of a fruit extract/sucrose solution with insoluble kefir grains. Exopolysaccharides that are formed from sucrose play a major role in the kefir grain formation, but the exopolysaccharides in the kefir beverage and the detailed structural composition of the whole kefir grains have ...
Lea Fels, Frank Jakob, Rudi F. Vogel, Daniel Wefers   +3 more
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Comparative metatranscriptome analysis of Brazilian milk and water kefir beverages

International Microbiology, 2023
The present study compared bacterial and fungal diversity of kefir beverages produced using milk (MK) or sugared water (WK) as propagation matrices and grains from the cities of Curitiba (CU) or Salvador (SA), Brazil, by sequencing the complete set of RNA transcripts produced in four products.
Diego Lisboa Rios, Patrícia Costa Lima da Silva, César Silva Santana Moura, Camila Nair Batista Couto Villanoeva, Gabriel da Rocha Fernandes, Ana Agustina Bengoa, Graciela Liliana Garrote, Analía Graciela Abraham, Jacques Robert Nicoli, Elisabeth Neumann, Álvaro Cantini Nunes   +10 more
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AN OVERVIEW OF WATER KEFIR, ITS BENEFITS AND APPLICATIONS

2023
Over the few years, people have started consuming water kefir. For lactose-free diets based on plants, water kefir is acceptable. People are more conscious of how important a good diet is to enhancing their wellbeing. As a result, there is a rising demand for wholesome probiotic meals, with traditional fermented drinks like water kefir drawing ...
H. Kavya Jyothi, Haritha Sri S. P, Smithi R   +2 more
openaire   +1 more source

Rheological characterisation of apricot-based water kefir fermented beverage in comparison with control water kefir

Journal of Scientific and Technical Research
The growing popularity of plant-based functional beverages has enhanced the creation of non-dairy fermented drinks like water kefir. The addition of fruits to fermented drinks may significantly impact their rheological and structural properties. This study was designed to determine the rheological characteristics of an apricot-based water kefir ...
Anisha Adya, Muskan Chadha, Ratnakar Shukla   +2 more
openaire   +1 more source