ArticleFood science & nutrition2025
A New Approach to the Use of Kefir Grain: Potential Application as a Postbiotic in the Production of Nonfat Yogurt.
Article in Food science & nutrition, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
3 citing papers in PubMed.
- Postbiotics and paraprobiotics in food biochemistry mechanisms stability and nutritional applications.NPJ science of food · 2026Review
- Kefiran as a Novel Biomaterial Ink Component: Preliminary Assessment of 3D Printing Feasibility and Biocompatibility.Gels (Basel, Switzerland) · 2026Article
- Effects of Thermal Denaturation on the Interactions Between Soluble Soybean Polysaccharides and Casein and Whey Protein.Molecules (Basel, Switzerland) · 2025Article
Corrections and comments
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The use of dried kefir grains containing kefiran with high water retention capacity in yogurt production is anticipated to improve the rheological attributes and nutritional value of yogurt and also provide a functional dimension. In addition, such an application could contribute to the utilization of surplus kefir grains leftover from traditional kefir production instead of disposing of them as waste. The aim of the current study was to investigate selected microbiological, physicochemical, and sensory characteristics of set-type yogurt produced from reconstituted milk fortified with dried kefir grains. Four different yogurt samples were produced from milk fortified with 0% (control), 0.1%, 0.2%, and 0.3% (w/w) dried kefir grains before heat treatment. The counts of
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Registered trials
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