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OverviewKefir is a type of fermented, acidic, slightly alcoholic drink with a creamy consistency, resulting from the fermentation of microorganisms that live in symbiosis in traditional grains or lumps of kefir. Kefir: Nutrition, Consumption and Health Benefits reviews the current literature and presents a ""study of art"" relating to kefir and its technological advances in product development. The level of microorganisms found in kefir grain are reviewed, along with the ratio of microorganism species to each other, the incubation temperature applied in production, its duration and the storage time of kefir grain. Full Product DetailsAuthor: Larry B. LewisPublisher: Nova Science Publishers Inc Imprint: Nova Science Publishers Inc Weight: 0.416kg ISBN: 9781536188059ISBN 10: 1536188050 Pages: 237 Publication Date: 04 November 2020 Audience: General/trade , General Format: Hardback Publisher's Status: Active Availability: In Print ![]() This item will be ordered in for you from one of our suppliers. Upon receipt, we will promptly dispatch it out to you. For in store availability, please contact us. Table of ContentsPreface; Bioactive Compounds in Kefir and Their Beneficial Effects on Human Health; Kefir: Its Functional Properties and Technological Advances; Microbiological Content of Kefir; Index.ReviewsAuthor InformationTab Content 6Author Website:Countries AvailableAll regions |