Water kefir: Factors affecting grain growth and health‐promoting properties of the fermented beverage-Reference-Cited by-同舟云学术

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Water kefir: Factors affecting grain growth and health‐promoting properties of the fermented beverage

Published:2021-12-20 Issue: Volume: Page:
ISSN:1364-5072
Container-title:Journal of Applied Microbiology
language:en
Short-container-title:J of Applied Microbiology

Author:

Pendón María Dolores¹,Bengoa Ana Agustina¹,Iraporda Carolina²,Medrano Micaela¹,Garrote Graciela L.¹,Abraham Analía G.¹³^ORCID

Affiliation:

1. Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA, UNLP‐CIC‐CONICET) La Plata Argentina

2. Departamento de Ingeniería Química y Tecnología de los Alimentos Facultad de Ingeniería UNCPBA Olavarría Argentina

3. Área Bioquímica y Control de Alimentos Facultad de Ciencias Exactas UNLP La Plata Argentina

Funder

Agencia Nacional de Promoción Científica y Tecnológica

Publisher

Wiley

Subject

Applied Microbiology and Biotechnology,General Medicine,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jam.15385

Reference87 articles.

1. Protective effect of Lactobacillus diolivorans 1Z, isolated from brazilian kefir, against Salmonella enterica Serovar Typhimurium in experimental murine models;Abatemarco Júnior M.;Frontiers in Microbiology,2018

2. Antioxidant potency of water kefir;Alsayadi M.;Journal of Microbiology, Biotechnology and Food Sciences,2013

3. Evaluation of anti‐hyperglycemic and anti‐hyperlipidemic activities of water kefir as probiotic on streptozotocin‐induced diabetic Wistar rats;Alsayadi M.;Journal of Diabetes Mellitus,2014

4. Development of fermented beverage with water kefir in water‐soluble coconut extract (Cocos nucifera L.) with inulin addition;Alves V.;Lwt,2021

5. Metabolite dynamics and phytochemistry of a soy whey‐based beverage bio‐transformed by water kefir consortium;Azi F.;Food Chemistry,2021

Cited by 26 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Challenges in water kefir production and limitations in human consumption: A comprehensive review of current knowledge;Heliyon;2024-07

2. Probiotic Growth Pattern and Physicochemical Evaluation of Water Kefir Fermentation;Malaysian Applied Biology;2024-06-30

3. The evaluation of black carrot, green cabbage, grape, and apple juices as substrates for the production of functional water kefir‐like beverages;Food Science & Nutrition;2024-06-24

4. Production and Optimisation of Fermented Pumpkin-Based Mature Coconut Water Kefir Beverage Using Response Surface Methodology;Beverages;2024-05-07

5. Water-soluble vegetable extract of cashew nut (Anacardium occidentale L.) fermented with water kefir: development and characterization;Food and Humanity;2024-05

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