Results 101 to 110 of about 12,251 (253)

Alternative Substrates for the Development of Fermented Beverages Analogous to Kombucha: An Integrative Review

Foods
Kombucha is a fermented beverage that originated in China and is spread worldwide today. The infusion of Camellia sinensis leaves is mandatory as the substrate to produce kombucha but alternative plant infusions are expected to increase the opportunities
Vinicius Costa Barros, Vanessa Albres Botelho, Renan Campos Chisté   +2 more
semanticscholar   +1 more source

Fermented Tea and Cognitive Dysfunction in Diabetes: A Novel Perspective on the Gut‐Brain AXIS

Food Science &Nutrition, Volume 13, Issue 10, October 2025.
Fermented tea can treat cognitive dysfunction in diabetes through the gut‐brain axis. The green brick tea from Chibi, Xianning City, Hubei Province, China, has unique therapeutic potential. ABSTRACT The interplay among diabetes, cognitive decline, and the gut microbiome represents an emerging field of scientific inquiry.
Ruyi Zhang, Wenli Liao
wiley   +1 more source

The survey of effect of Kombucha tea on activity of hepatic UDPGT enzyme in mice [PDF]

, 2015
Background and aims: Kombucha is an ancient food and healing source with Asian origin. Kombucha consists of a wide range of acids, including vitamin C, organic materials, enzymes, and B-group vitamins, which has provided it with immense value.
Adineh, Ahmad., Asadbeygi, Mohsen., Bahmani, Mahmoud., Ebrahimi, Ahmad., Kayhanfar, Fariborz., Mosavi, Zahra., Pipelzadeh, Mohammad Hassan., Yarahmadi, Masoud.   +7 more
core  

Development of a New Kombucha from Grape Pomace: The Impact of Fermentation Conditions on Composition and Biological Activities

Beverages
Winemaking is one of the oldest biotechnology techniques in the world. The wine industry generates 20 million tons of by-products, such as wastewater, stalk, lees, pomace, and stems, each year.
Nathalie Barakat, J. Bouajila, S. Beaufort, Z. Rizk, P. Taillandier, Youssef El Rayess   +5 more
semanticscholar   +1 more source

In vitro assessment of bioaccessibility of the antioxidant activity of kombucha beverages after gastric and intestinal digestion [PDF]

Food and Feed Research, 2020
Kombucha beverage is a fermented product obtained by kombucha culture fermentation of, usually, black or green tea. Besides black and green tea, kombucha also ferments water extracts of medicinal herbs. The obtained products possess antioxidant activity.
Vitas Jasmina S., Popović Ljiljana M., Čakarević Jelena C., Malbaša Radomir V., Vukmanović Stefan Z.   +4 more
doaj  

Batch fermentation of black tea by kombucha: A contribution to scale-up [PDF]

, 2005
Local domestic Kombucha was used in fermentation of 1.5 g L-1 of black tea (Indian tea, " Vitamin ", Horgoš, Serbia and Montenegro), sweetened with approximately 70 g L'1 of sucrose.
Klašnja Mile T., Kolarov Ljiljana A., Lončar Eva S., Malbaša Radomir V., Đurić Mirjana S.   +4 more
core   +1 more source

Modelling pH Dynamics, SCOBY Biomass Formation, and Acetic Acid Production of Kombucha Fermentation Using Black, Green, and Oolong Teas

Processes
Kombucha is a traditional, fermented beverage made with an essential biomaterial known as SCOBY (symbiotic culture of bacteria and yeast). Three different tea types, namely black, green, and oolong, were compared in kombucha fermentation in terms of pH ...
Ann Qi Chong, N. Chin, R. A. Talib, R. Basha   +3 more
semanticscholar   +1 more source

Potential anticancer agents of Curcuma aeruginosa-based kombucha: In vitro and in silico study

Food Chemistry Advances
Background: The kombucha is an original drink from China that is traditionally produced from fermentation that rich in polyphenol and act as antioxidants and anticancer.
Fadjar Kurnia Hartati, Dikdik Kurnia, Wirdatun Nafisah, Ifan Bagus Haryanto   +3 more
doaj   +1 more source

Protein characterisation and antioxidant potential of fresh cheese obtained by kombucha inoculum

Mljekarstvo, 2021
Protein profile, in vitro gastrointestinal digestion and antioxidant potential of two fresh cheese samples obtained by kombucha inoculum and traditional starter culture have been investigated in this study.
Maja Bjekić, Mirela Iličić, Vladimir Vukić, Dajana Vukić, Katarina Kanurić, Branimir Pavlić, Zoran Zeković, Ljiljana Popović, Aleksandra Torbica, Jelena Tomić, Jovana Degenek   +10 more
doaj  

Kombucha–Proteinoid Crystal Bioelectric Circuits

ACS Omega
We propose "kombucha-proteinoid crystal bioelectric circuits" as a sustainable bio-computing platform. These circuits are hybrid biological-inorganic devices that utilize crystal growth dynamics as the physical substrate to convert information. Microfluidic prototypes couple custom-synthesized thermal proteinoids within kombucha cellulose matrices and ...
Panagiotis Mougkogiannis, Anna Nikolaidou, Andrew Adamatzky   +2 more
openaire   +3 more sources