Zobrazeno 1 - 10
of 418
pro vyhledávání: '"Water kefir"'
Publikováno v:
AIMS Microbiology, Vol 10, Iss 4, Pp 756-811 (2024)
Inflammation and oxidative stress are implicated in several chronic disorders, while healthy foods and especially fermented beverages and those containing probiotics can provide anti-inflammatory and antioxidant protection against such manifestations
Externí odkaz:
https://doaj.org/article/5a5a518529f14a9e8e96f5acd5965d8f
Autor:
Stefania Dentice Maidana, Ramiro Ortiz Moyano, Mariano Elean, Yoshiya Imamura, Leonardo Albarracín, Fu Namai, Yoshihito Suda, Keita Nishiyama, Julio Villena, Haruki Kitazawa
Publikováno v:
Microbiology Research, Vol 15, Iss 3, Pp 1239-1250 (2024)
Kefir has been associated with beneficial effects on its host’s health. The previous works examining the impact of kefir on the immune system focused on milk kefir or the exopolysaccharides and bacterial strains derived from it, while water kefir h
Externí odkaz:
https://doaj.org/article/805038b513a74c80a682b78907592e9a
Publikováno v:
Heliyon, Vol 10, Iss 13, Pp e33501- (2024)
Water kefir is a convenient dairy-free alternative to dairy-based fermented beverages. It is prepared by fermenting a sucrose solution with fresh and dried fruits using water kefir grains, and demineralized whey can be used in water kefir production.
Externí odkaz:
https://doaj.org/article/2495fa6d0b484dc29a067ae96a684464
Autor:
Stefania Dentice Maidana, Julio Nicolás Argañaraz Aybar, Leonardo Albarracin, Yoshiya Imamura, Luciano Arellano-Arriagada, Fu Namai, Yoshihito Suda, Keita Nishiyama, Julio Villena, Haruki Kitazawa
Publikováno v:
Biomolecules, Vol 14, Iss 11, p 1457 (2024)
The beneficial effect of milk kefir on respiratory heath has been previously demonstrated; however, water kefir and kefiran in the context of respiratory viral infections have not been investigated. Water kefir and kefiran could be alternatives to mi
Externí odkaz:
https://doaj.org/article/34492a6062774909bd30f1499208e8df
Autor:
Mladen Pavlečić, Mario Novak, Antonija Trontel, Nenad Marđetko, Vlatka Petravić Tominac, Ana Dobrinčić, Monika Kralj, Božidar Šantek
Publikováno v:
Foods, Vol 13, Iss 17, p 2834 (2024)
Water kefir is a product obtained through the fermentation of sucrose solution, usually with some kind of dried fruit addition, by a combined culture of micro-organisms which are contained within kefir grains. Its popularity is rising because of the
Externí odkaz:
https://doaj.org/article/50d383eccc4942ed99f0bab8bcd5553a
Autor:
Mohammad Alrosan, Thuan-Chew Tan, Azhar Mat Easa, Sana Gammoh, Muhammad H. Alu’datt, Stan Kubow, Ali Madi Almajwal, Ali Al-Qaisi
Publikováno v:
International Journal of Food Properties, Vol 26, Iss 1, Pp 1663-1677 (2023)
ABSTRACTThis research is part of an effort to enhance fermented whey proteins’ quality and nutritional value. In this research, we investigated the feasibility of using a natural fermentation approach on whey proteins. We determined the protein dig
Externí odkaz:
https://doaj.org/article/46b1230aefbf4ba0ad1f3db2d3f0d2c5
Publikováno v:
Fermentation, Vol 10, Iss 7, p 327 (2024)
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 impor
Externí odkaz:
https://doaj.org/article/7ab36e7777a64563a88f621b8f1a54d7
Publikováno v:
Foods, Vol 13, Iss 12, p 1855 (2024)
In the current study, fermented whey-based beverage models with different levels of blackcurrant juice (0; 10; 20; 100% (w/w)) and furcellaran (0.25% and 0.50% (w/w)) were produced and evaluated. Physicochemical, rheological, mechanical vibration dam
Externí odkaz:
https://doaj.org/article/e99b5034b6ac49589f6caa7ee8fa16df
Publikováno v:
Microorganisms, Vol 12, Iss 5, p 919 (2024)
The principal objective of this study was to isolate and identify the microorganisms present in commercial kefir grains, a novel kefir-fermented coconut water (CWK) and a novel coconut water kefir-fermented sourdough using phenotypic identification a
Externí odkaz:
https://doaj.org/article/0f889149ef694cc8a2b1ec11d1806ce7
Autor:
Gizem Cufaoglu, Ayse Nur Erdinc
Publikováno v:
Food Frontiers, Vol 4, Iss 1, Pp 21-31 (2023)
Abstract The aim of this review was to compile the origin and distribution of water kefir, its production, microbial diversity, fermentation dynamics, health effects, and its place in national/international food legislation. Water kefir is a traditio
Externí odkaz:
https://doaj.org/article/bccf561d59664f389435d7b915f38755