In recent years, an unstoppable trend toward minimally processed foods has increased the
popularity of fermented foods as a beneficial nutritional and functional strategy. Within food …

The consumption of fermented foods posing health-promoting attributes is a rising global
trend. In this manner, fermented dairy products represent a significant subcategory of …

Throughout the COVID-19 pandemic, there was a demand for natural products able to
enhance consumers health. Many people discovered the benefits of fermented products …

Although milk kefir and water kefir have different physical, chemical and microbiological
characteristics, several microbial species that make up kefir stand out with probiotic …

Nowadays, the interest in the consumption of healthy foods has increased as well as the
homemade preparation of artisanal fermented product. Water kefir is an ancient drink of …

The consumer awareness towards healthier diets and the impact of nutrition on health has
triggered an increase in the production and commercialization of foods with health claims …

The aim of the study was to produce kefir from apricot seed extract (ASE) as an alternative
functional dairy food for vegans and lactose-intolerant people, the elderly, people with …

Human gut and food microbiomes interact during digestion. The outcome of these
interactions influences the taxonomical composition and functional capacity of the resident …

Water kefir, a natural and stable functional microbiota system consisting of a symbiotic
mixture of probiotics, shows multiple bioactivities but little is known about the effect of water …

The aim of the present study was to investigate the feasibly of using traditional milk kefir
grains for the production of water kefir-like beverages and assess the changes in the …