CĂRȚI ÎN POLONEZĂ ÎN LEGĂTURĂ CU «KEFIR»
Descoperă întrebuințarea
kefir în următoarea selecție bibliografică. Cărți în legătură cu
kefir și extrase din aceasta pentru a furniza contextul de întrebuințare al acestuia în literatura Poloneză.
1
Kefir: For Pleasure and Wellbeing
This is the revised book: Kefir - For pleasure, beauty and well-being by Harald W. Tietze. Kefir, another miracle healer from the Caucasus. If you think that the only thing that can heal is a drug then you may see Kefir as a powerful drug.
2
Food Science and Technology Bulletin: Fu - Strona 1
Moreover, in vitro and animal trials have shown kefir and its constituents to have anticarcinogenic, antimutagenic, antiviral and antifungal properties. Although kefir has been produced and consumed in Eastern Europe for a long period of time, ...
3
Handbook of Fermented Functional Foods, Second Edition - Strona 107
This stored kefir contained no hippuric acid, acetic acid, propionic acid, or butyric acid. Acetaldehyde levels doubled (to 11 μg/g) during storage, whereas acetoin levels decreased from 25 to 16 μg/g during the storage period. This group found ...
Edward R.(Ted) Farnworth, 2008
4
Handbook of Indigenous Fermented Foods, Second Edition, ...
Kefir is a popular beverage produced and marketed on a large scale in the U.S.S.R. Kefir grains, the inoculum required for kefir milk, are sold in grocery stores so the housewife can make kefir for her family. Kefir is also produced in western ...
5
Handbook of Food Science, Technology, and Engineering
A. “RU JIU (MILK WINE, KEFIR)” AND “MARUJIU (MARE'S MILK WINE, KOMUISS)” OF THE MONGOLIAN ETHNIC GROUP “Ru (milk) jiu” is a group of fermented, alcoholic liquid milks. It has its unique position between fermented milks and ...
6
Bioactive Components in Milk and Dairy Products - Strona 251
Kefir and koumiss are less well known than yogurt. However, these two products are popular and important for the people in certain regions of the world, and the research data on their nutritional and chemical composition indicate that they ...
7
Radiant Healing: The Many Paths to Personal Harmony and ...
Either drink it or stir it back into the yoghurt, but do not throw it away, as it is full of goodness, like the yoghurt, but slightly more concentrated. The Swedes dehydrate whey and make it into cheese and butter. Both yogurt and kefir are cultured ...
Isabel Bellamy, Donald MacLean, 2005
8
Culture Your Life: Kefir and Kombucha For Every Day ...
By truly using food as medicine I have seen massive changes in my own body in a short space of time, so I am very excited to share, learn and grow with you today.
Louise Kane Buckley NTP, ND, 2014
9
Microbiological Safety and Quality of Food - Strona 555
Today, kefir is manufactured from pasteurized milk or cream, the fat content or dry matter content of which has been adjusted by the use of cultures specific for this purpose. The kefir cultures or kefir grains (Figure 23-5) are whitish-yellow ...
Barbara Lund, Tony C. Baird-Parker, Grahame Warwick Gould, 2000
10
Handbook of Food and Beverage Fermentation Technology - Strona 944
Kefir is manufactured using one of two main procedures. In the traditional process, kefir grains are employed for fermentation. Another method involves the use of lyophilized concentrates of cultures. In the latter method, kefir grains are not ...
Y. H. Hui, Lisbeth Meunier-Goddik, Jytte Josephsen, 2004
ȘTIRI NOI CARE INCLUD TERMENUL «KEFIR»
Află ce ziare naționale și internaționale au scris despre și cum este întrebuințat termenul
kefir în contextul următoarelor știri.
Kefir kontra jogurt i maślanka. Który jest najzdrowszy?
Kefir, jogurt, maślanka - w naszym codziennym jadłospisie nie powinno zabraknąć mlecznych produktów. Który jest najzdrowszy? Czy istnieją poważne różnice ... «Wirtualna Polska, Oct 15»
KeSeM. Kefir kujawski
Taki właśnie jest Kefir kujawski. Wytwarzany w sposób tradycyjny, ale z zachowaniem wszelkich nowoczesnych standardów. Poprzez odpowiednią gęstość ... «Gazeta Pomorska, Sep 15»
Nasze Dobre z Kujaw i Pomorza 2015. Twaróg z ziemi dobrzyńskiej …
Choć kefir jest na rynku od niedawna, jego tradycyjny charakter został już potwierdzony prawem umieszczenia na opakowaniu logo "Dziedzictwo kulinarne ... «Gazeta Pomorska, Sep 15»
Lifeway expanding kefir production in Waukesha
Facing shrinking profits, Lifeway Foods ramps up kefir production. Lifeway Foods, the top U.S. supplier of kefir, will ramp up production of the cultured milk ... «Chicago Tribune, Aug 15»
Melon, pizza i kefir na upalne dni
Dopiero niedawno Włosi odkryli kefir, o którego dobroczynnym działaniu można przeczytać w gazetach. Staje się on coraz popularniejszy i znika ze sklepowych ... «Interia, Iul 15»
Zakopane. Zamiast żętycy chcieli mu wcisnąć... kefir
Nie znasz się na góralskich frykasach? Możesz zostać nabity w butelkę. Pod Gubałówką jeden z handlarzy próbował sprzedać kefir jako żętycę. Sytuacja ... «Gazeta Krakowska, Iul 15»
6 korzyści z picia kefiru
Kefir znów powraca do łask. Najpopularniejszy latem, podawany z młodymi ziemniakami i koperkiem, zimny mleczny napój jest bogatym źródłem składników ... «abczdrowie.pl, Mai 15»
Kefir wodny – co warto o nim wiedzieć
Japońskie kryształy, algi morskie, tibicos – istnieje bardzo dużo mikroorganizmów, z których w domowych warunkach możemy przygotować kefir wodny, czyli ... «Wirtualna Polska, Mai 15»
What is Kefir and Why Is It So Good for You?
Kefir originated from parts of Eastern Europe and Southwest Asia. The name is derived from the Turkish word keyif, which means “feeling good” after eating (1). «EcoWatch, Mar 15»
Jak wykorzystać kefir w kuchni?
Kefir to fermentowany nabiał, który zawiera oligosacharydy - złożone węglowodany, które są pożywką ważnych dla naszego organizmu bakterii. «Wirtualna Polska, Mar 15»
