Document Detail

Review: functional properties of kefir.
MedLine Citation:
PMID:  21390946     Owner:  NLM     Status:  MEDLINE    
Kefir is a unique cultured dairy product due to combined lactic acid and alcoholic fermentation of lactose in milk. Kefir is produced by microbial activity of "kefir grains" which have a relatively stable and specific balance of lactic acid bacteria and yeast. Due to the claimed health benefits of kefir which include reduction of lactose intolerance symptoms, stimulation of the immune system, lowering cholesterol, and antimutagenic and anticarcinogenic properties, kefir has become an important functional dairy food and consequently, research on kefir has increased in the past decade. In the following review, recent studies on the functional properties of kefir are reviewed.
Zeynep B Guzel-Seydim; Tugba Kok-Tas; Annel K Greene; Atif C Seydim
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Publication Detail:
Type:  Journal Article; Review    
Journal Detail:
Title:  Critical reviews in food science and nutrition     Volume:  51     ISSN:  1549-7852     ISO Abbreviation:  Crit Rev Food Sci Nutr     Publication Date:  2011 Mar 
Date Detail:
Created Date:  2011-03-10     Completed Date:  2011-04-25     Revised Date:  2011-11-04    
Medline Journal Info:
Nlm Unique ID:  8914818     Medline TA:  Crit Rev Food Sci Nutr     Country:  England    
Other Details:
Languages:  eng     Pagination:  261-8     Citation Subset:  IM    
Department of Food Engineering, Suleyman Demirel University, Cunur, Isparta, Turkey.
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MeSH Terms
Adjuvants, Immunologic
Anticarcinogenic Agents
Anticholesteremic Agents
Cultured Milk Products / microbiology*,  physiology*
Food Microbiology*
Health Food
Lactobacillaceae / growth & development*
Reg. No./Substance:
0/Adjuvants, Immunologic; 0/Anticarcinogenic Agents; 0/Anticholesteremic Agents

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine

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