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Journal of Nutraceuticals, Functional & Medical Foods Volume 1, 1999 - Issue 4
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Original Articles

Kefir

From Folklore to Regulatory Approval

Edward R. Farnworth PhD Food Research and Development Centre, Agriculture and Agrifood Canada, Saint Hyacinthe, Quebec, J2S 8E3, Canada
Pages 57-68 | Published online: 16 Jul 2015

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Chao Li, Yanping Wang, Qian Li & Nv Xu. (2012) Yogurt Starter Obtained from Lactobacillus plantarum by Spray Drying. Drying Technology 30:15, pages 1698-1706.
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Bulent Kabak & AlanD. W. Dobson. (2011) An Introduction to the Traditional Fermented Foods and Beverages of Turkey. Critical Reviews in Food Science and Nutrition 51:3, pages 248-260.
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Articles from other publishers (35)

A. S. Gorelik, M. B. Rebezov & O. V. Gorelik. (2023) Features of making soft cheeses from the milk of cows-daughters of different bulls-producers. Agrarian science:1, pages 90-94.
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Çağlar Gökırmaklı & Zeynep B. Güzel-Seydim. (2022) Water kefir grains vs. milk kefir grains: Physical, microbial and chemical comparison. Journal of Applied Microbiology 132:6, pages 4349-4358.
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Ana Florencia Moretti, María Candela Moure, Florencia Quiñoy, Fiorella Esposito, Nicolás Simonelli, Micaela Medrano & Ángela León-Peláez. (2022) Water kefir, a fermented beverage containing probiotic microorganisms: From ancient and artisanal manufacture to industrialized and regulated commercialization. Future Foods 5, pages 100123.
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Claudia Ibacache-Quiroga, Karoll González-Pizarro, Mariam Charifeh, Christian Canales, Rodrigo Díaz-Viciedo, Oliver Schmachtenberg & M. Alejandro Dinamarca. (2022) Metagenomic and Functional Characterization of Two Chilean Kefir Beverages Reveals a Dairy Beverage Containing Active Enzymes, Short-Chain Fatty Acids, Microbial β-Amyloids, and Bio-Film Inhibitors. Foods 11:7, pages 900.
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Oğuz GÜRSOY, Kübra KOCATÜRK, Hande Özge GÜLER DAL, Hasne Nazlı YAKALI & Yusuf YILMAZ. (2020) Physicochemical and Rheological Properties of Commercial Kefir DrinksTicari Kefirlerin Fizikokimyasal ve Reolojik Özellikleri. Akademik Gıda 18:4, pages 375-381.
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M. Alejandro Dinamarca, Karoll González-Pizarro, Rebeca Ahumada & Claudia Ibacache-Quiroga. (2020) Draft Genome Sequences of Lactobacillus plantarum Strain K03D08 and Acetobacter syzygii Strain K03D05, Isolated from a Kefir Beverage Collected in Chile. Microbiology Resource Announcements 9:31.
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Kei-Xian Tan, Vidya N. Chamundeswari & Say Chye Joachim Loo. (2020) Prospects of kefiran as a food-derived biopolymer for agri-food and biomedical applications. RSC Advances 10:42, pages 25339-25351.
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Hajer Radhouani, Cristiana Gonçalves, Fátima R Maia, Joaquim M Oliveira & Rui L Reis. (2018) Kefiran biopolymer: Evaluation of its physicochemical and biological properties. Journal of Bioactive and Compatible Polymers 33:5, pages 461-478.
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Christos G. Tsiouris, Martha Kelesi, Georgios Vasilopoulos, Ioannis Kalemikerakis & Effie G. Papageorgiou. (2017) The efficacy of probiotics as pharmacological treatment of cutaneous wounds: Meta-analysis of animal studies. European Journal of Pharmaceutical Sciences 104, pages 230-239.
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Marek Markowski, Ewa Ropelewska & Piotr Kołakowski. (2017) Thermal conductivity measurement of biological materials: a case study in moderate ambient temperatures. Asia-Pacific Journal of Chemical Engineering 12:3, pages 432-439.
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Nazli Turkmen. 2017. Dairy in Human Health and Disease Across the Lifespan. Dairy in Human Health and Disease Across the Lifespan 373 383 .
Jianyin Miao, Haoxian Guo, Feilong Chen, Lichao Zhao, Liping He, Yangwen Ou, Manman Huang, Yi Zhang, Baoyan Guo, Yong Cao & Qingrong Huang. (2016) Antibacterial Effects of a Cell-Penetrating Peptide Isolated from Kefir. Journal of Agricultural and Food Chemistry 64:16, pages 3234-3242.
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Vasileios Pothakos, Koen Illeghems, David Laureys, Freek Spitaels, Peter Vandamme & Luc De Vuyst. 2016. Acetic Acid Bacteria. Acetic Acid Bacteria 73 99 .
Dong-Hyeon Kim, Jung-Whan Chon, Il-Byeong Kang, Hyunsook Kim, Hong-Seok Kim, Kwang-Young Song & Kun-Ho Seo. (2015) Growth Inhibition of Cronobacter sakazakii in Experimentally Contaminated Powdered Infant Formula by Kefir Supernatant. Journal of Food Protection 78:9, pages 1651-1655.
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Farzaneh Abdolmaleki, Mahnaz Mazaheri Assadi & Hamid Akbarirad. (2015) Assessment of beverages made from milk, soya milk and whey using Iranian kefir starter culture. International Journal of Dairy Technology 68:3, pages 441-447.
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Barbara Nielsen, G. Candan Gürakan & Gülhan Ünlü. (2014) Kefir: A Multifaceted Fermented Dairy Product. Probiotics and Antimicrobial Proteins 6:3-4, pages 123-135.
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Tie Hua Zhang, Xin Yu Zhang, Mu Tian, Shu Ning Zhong & Zhi Yang Du. (2014) Optimization of Mixed Fermentation Conditions by Mixed Culture of Kefir and Bacillus. Applied Mechanics and Materials 618, pages 303-310.
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Hüseyin Erten, Bilal Ağirman, Cennet Pelin Boyaci Gündüz, Erdem Çarşanba, Selvihan Sert, Sezgi Bircan & Hasan Tangüler. 2014. Food Processing: Strategies for Quality Assessment. Food Processing: Strategies for Quality Assessment 351 378 .
PIOTR KOŁAKOWSKI & MAGDALENA OZIMKIEWICZ. (2011) Restoration of kefir grains subjected to different treatments. International Journal of Dairy Technology 65:1, pages 140-145.
Crossref
MARKO TRAMŠEK & ANDREJA GORŠEK. (2008) ANALYSIS OF GROWTH MODELS FOR BATCH KEFIR GRAIN BIOMASS PRODUCTION IN RC1 REACTION SYSTEM. Journal of Food Process Engineering 31:6, pages 754-767.
Crossref
Harris Papapostolou, Loulouda A. Bosnea, Athanasios A. Koutinas & Maria Kanellaki. (2008) Fermentation efficiency of thermally dried kefir. Bioresource Technology 99:15, pages 6949-6956.
Crossref
Edward Farnworth. 2006. Handbook of Nutraceuticals and Functional Foods, Second Edition. Handbook of Nutraceuticals and Functional Foods, Second Edition 335 352 .
M. Wszolek, B. Kupiec‐Teahan, H. Skov Guldager & A. Y. Tamime. 2006. Fermented Milks. Fermented Milks 174 216 .
Gabriel Vinderola, Gabriela Perdigon, Jairo Duarte, Deepa Thangavel, Edward Farnworth & Chantal Matar. (2006) Effects of kefir fractions on innate immunity. Immunobiology 211:3, pages 149-156.
Crossref
Emilina Simova, Zhelyasko Simov, Dora Beshkova, Ginka Frengova, Zhechko Dimitrov & Zdravko Spasov. (2006) Amino acid profiles of lactic acid bacteria, isolated from kefir grains and kefir starter made from them. International Journal of Food Microbiology 107:2, pages 112-123.
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Edward R. Farnworth. (2005) Kefir ? a complex probiotic. Food Science <html_ent glyph="@amp;" ascii="&"/> Technology Bulletin: Functional Foods 2:1, pages 1-17.
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Wai‐Kit Nip. 2004. Food Processing. Food Processing 45 78 .
Wai-Kit Nip. 2004. Handbook of Food and Beverage Fermentation Technology. Handbook of Food and Beverage Fermentation Technology.
A. Paraskevopoulou, I. Athanasiadis, G. Blekas, A.A. Koutinas, M. Kanellaki & V. Kiosseoglou. (2003) Influence of polysaccharide addition on stability of a cheese whey kefir-milk mixture. Food Hydrocolloids 17:5, pages 615-620.
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A Paraskevopoulou, I Athanasiadis, M Kanellaki, A Bekatorou, G Blekas & V Kiosseoglou. (2003) Functional properties of single cell protein produced by kefir microflora. Food Research International 36:5, pages 431-438.
Crossref
Marie-Pierre St-Onge, Edward R Farnworth, Tony Savard, Denise Chabot, Akier Mafu & Peter JH Jones. (2002) Kefir consumption does not alter plasma lipid levels or cholesterol fractional synthesis rates relative to milk in hyperlipidemic men: a randomized controlled trial [ISRCTN10820810]. BMC Complementary and Alternative Medicine 2:1.
Crossref
D.M. Beshkova, E.D. Simova, Z.I. Simov, G.I. Frengova & Z.N. Spasov. (2002) Pure cultures for making kefir. Food Microbiology 19:5, pages 537-544.
Crossref
L. Stepaniak & A. Fetliński. 2002. Encyclopedia of Dairy Sciences. Encyclopedia of Dairy Sciences 1049 1054 .
Isabelle Mainville, Diane Montpetit, Nathalie Durand & Edward R Farnworth. (2001) Deactivating the bacteria and yeast in kefir using heat treatment, irradiation and high pressure. International Dairy Journal 11:1-2, pages 45-49.
Crossref
Edward Farnworth. 2000. Handbook of Nutraceuticals and Functional Foods. Handbook of Nutraceuticals and Functional Foods.

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