A comparison of milk kefir and water kefir: Physical, chemical, microbiological and functional properties
ZB Guzel-Seydim, Ç Gökırmaklı, AK Greene - Trends in Food Science & …, 2021 - Elsevier
Background Milk kefir (MK) and water kefir (WK) are traditionally produced from different
unique probiotic-containing semi-soft particles known as milk kefir grains and water kefir …
unique probiotic-containing semi-soft particles known as milk kefir grains and water kefir …
Recent updates on lentil and quinoa protein-based dairy protein alternatives: Nutrition, technologies, and challenges
Due to its high nutritional value and increasing consumption trends, plant-based proteins
were used in a variety of dietary products, either in their entirety or as partial substitutions …
were used in a variety of dietary products, either in their entirety or as partial substitutions …
[HTML][HTML] Viability of probiotics and antioxidant activity of soy and almond milk fermented with selected strains of probiotic Lactobacillus spp.
AJAL Zahrani, AB Shori - LWT, 2023 - Elsevier
This research focused on the impact of four strains of probiotic Lactobacillus spp. ie L.
rhamnosus (Lr), L. acidophilus (La), L. plantarum (Lp), or L. casei (Lc) individually on post …
rhamnosus (Lr), L. acidophilus (La), L. plantarum (Lp), or L. casei (Lc) individually on post …
An alternative plant-based fermented milk with kefir culture using apricot (Prunus armeniaca L.) seed extract: Changes in texture, volatiles and bioactivity during …
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 …
functional dairy food for vegans and lactose-intolerant people, the elderly, people with …
Evaluation of quality and protein structure of natural water kefir-fermented quinoa protein concentrates
The utilisation of quinoa protein concentrates (QPCs) is limited due to their poor protein
digestibility (78.54%). In this study, QPCs (1% w/v) were fermented in 5%(v/v) water kefir …
digestibility (78.54%). In this study, QPCs (1% w/v) were fermented in 5%(v/v) water kefir …
Overview of fermentation process: structure-function relationship on protein quality and non-nutritive compounds of plant-based proteins and carbohydrates
Demands for high nutritional value-added food products and plant-based proteins have
increased over the last decade, in line with the growth of the human population and …
increased over the last decade, in line with the growth of the human population and …
Improving the functionality of lentil–casein protein complexes through structural interactions and water kefir-assisted fermentation
Highly nutritious lentil proteins (LP) have recently attracted interest in the food industry.
However, due to their low solubility, extensive application of LP is severely limited. This …
However, due to their low solubility, extensive application of LP is severely limited. This …
Enhanced functionality of fermented whey protein using water kefir
This 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 …
value. In this research, we investigated the feasibility of using a natural fermentation …
Physico-chemical, microbiological and sensory properties of water kefir drinks produced from demineralized whey and dimrit and shiraz grape varieties
H Şafak, İ Gün, M Tudor Kalit, S Kalit - Foods, 2023 - mdpi.com
Water kefir grains cannot grow in milk. Therefore, the aim of this study was to investigate
whether water kefir grains can show activity in demineralized whey, an environment …
whether water kefir grains can show activity in demineralized whey, an environment …
[HTML][HTML] Spatially structured microbial consortia and their role in food fermentations
S Michielsen, GT Vercelli, OX Cordero… - Current Opinion in …, 2024 - Elsevier
Highlights•Complex food fermentations can experience reproducibility issues.•Spatial
structure created by kefir and kombucha protects microbial cells from stress.•Spatial …
structure created by kefir and kombucha protects microbial cells from stress.•Spatial …