Results 91 to 100 of about 6,359 (211)

Kombucha tea as a functional beverage: biotechnological evaluation, sensory characterization and in vitro bioaccessibility of aronia-enriched formulations

International Journal of Food Properties
Kombucha is a functional beverage produced by the traditional fermentation of sugared tea by a symbiotic consortium of yeast and acetic acid bacteria.
Dilek Dülger Altiner, Seydi Yıkmış, Emine Aydın, Merve Sabuncu, Kadir Yavuz, Özge Kahraman Ilıkkan, Elif Şeyma Bağdat, Gulzar Ahmad Nayık, Emad Karrar, Moneera O. Aljobair, Isam A. Mohamed Ahmed   +10 more
doaj   +1 more source

A review on health benefits of kombucha nutritional compounds and metabolites

CyTA - Journal of Food, 2018
Kombucha is a beverage made by fermenting sugared tea using a symbiotic culture of bacteria and yeasts. Kombucha consumption has been associated with some health effects such as: the reduction of cholesterol levels and blood pressure, reduction of cancer
Jessica Martínez Leal, Lucía Valenzuela Suárez, Rasu Jayabalan, Joselina Huerta Oros, Anayansi Escalante-Aburto   +4 more
doaj   +1 more source

Nutraceutical evaluation of kombucha and potential application as microbial starter in bakery products

reservedKombucha is a tea beverage fermented by a symbiotic culture of bacteria and yeasts (SCOBY). Recently, interest in using it beyond its traditional use has increased.
TAWFIK, RAGY NADER RAGHEB
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Potensi Kombucha Teh Dan Kombucha Salak Suwaru Sebagai Imunomodulator Pada Mencit Yang Diinfeksi Salmonella Typhi [PDF]

, 2019
Kombucha merupakan produk hasil fermentasi teh yang penelitiannya sudah banyak dilakukan. Kombucha diketahui memiliki banyak efek positif yang salah satunya adalah memodulasi imun.
Valencia, Vania
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Cultural Analysis of Commercial Kombucha

, 2023
Faculty advisor: Daniel O'SullivanKombucha is a fizzy probiotic drink that can be found in many supermarkets in the United States. It is believed to be beneficial for gut and emotional health and the labels on the bottles usually refer to live and active
O'Sullivan, Erin N.
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Producing methods of kombucha drink and benefits to human health

openLa tesi prende in esame i diversi aspetti che caratterizzano il kombucha, una bevanda fermentata attraverso lieviti e batteri, ottenuta da tè zuccherato.
GIANESIN, CARLOTTA
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Sustainable plant-based kombucha production: Investigating the antimicrobial properties following addition of lemon peel, banana peel, and Calendula officinalis flowers

embargoed_20260227The use of agro-waste in food production offers a sustainable solution to environmental challenges while fostering innovation in the development of functional food products. As an example, kombucha, a fermented beverage produced using a
SALIMIAN, GHAZAL
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Antibacterial And Antioxidant Potential of Three Kinds of Kombucha

JKS (Jurnal Kedokteran Syiah Kuala)
Introduction : Kombucha  is a type of drink  produced by fermented  sweet tea with culture of  yeast and bacterial. This drink have the potential to be a probiotic drink.
Dini Sri Damayanti, Yoni Rina Bintari
doaj   +1 more source

Kombucha: evolution and trends

, 2023
This research proposes the construction of a technological surveillance model for the strategic management of social, industrial and scientific research on fermented products - Kombucha. For this study, data containing information related to the evolution of knowledge about this fermented beverage worldwide was collected in documents published in high ...
Vasquez Garcia, Andrea, Valdés Restrepo, Magda Piedad, Londoño Hernández, Liliana, Ordóñez Narváez , Ginna Alejandra, Vasquez Garcia, Andrea, Valdés Restrepo, Magda Piedad, Londoño Hernández, Liliana, Ordóñez Narváez , Ginna Alejandra   +7 more
openaire   +3 more sources

A kombucha-enriched diet positively impacts the growth, nutrient utilization and intestinal microbes of striped catfish (Pangasius hypophthalmus)

Fisheries and Aquatic Sciences
This study aims to compare the effectiveness of kombucha supplementation in the different protein diets on striped catfish (Pangasius hypophthalmus) growth performance increasing.
Hapsari Kenconojati, Darmawan Setia Budi, Suciyono Suciyono, Arif Habib Fasya, Doni Setiawan, Ahmad Junaidi, Reta Dwi Nandira, Suliyani Suliyani, Norhidayah Mohd Taufek   +8 more
doaj   +1 more source