Figurations of Fungi: An Exploration of Ethology, Emergence, and Expression in Creative Practice [PDF]
, 2010 This paper explores creative practice as a form of embodied, situated, and material research that generates the potential for change. It examines the work of philosophers Gilles Deleuze and Felix Guattari as well as contemporary feminist theorists Moira ...
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Potential anticancer agents of Curcuma aeruginosa-based kombucha: In vitro and in silico study
Food Chemistry AdvancesBackground: 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 +3 more
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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 +10 more
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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. +4 more
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PENGARUH WAKTU INKUBASI PADA FERMENTASI CAIRAN KOPI DENGAN INOKULUM “Kultur Kombucha” TERHADAP KADAR ASAM ASETAT, GULA REDUKSI DAN pH [PDF]
, 2007 Kultur kombucha merupakan kultur campuran bakteri dan khamir yang bila diinokulasi pada cairan teh manis akan menghasilkan kombucha tea yang mengandung nutrisi, vitamin, zat-zat antibiotik dan antiracun yang berkhasiat untuk menyembuhkan berbagai ...
A’yunina , Kurroti
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Characterization and Analysis Kombucha Tea Antioxidant Activity Based on Long Fermentation as a Beverage Functional [PDF]
, 2017 Bacground: Kombucha is a symbiosis between bacteria (Acetobacter) and yeast (Saccharomyces), in English abbreviated SCOBY (Symbiotic Culture of Bacteria and Yeast).
Nurikasari, M. (Maulina) +2 more
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PENGARUH PEMBERIAN TEH KOMBUCHA PER ORAL DENGAN DOSIS BERTINGKAT TERHADAP GAMBARAN HISTOLOGIS HEPAR MENCIT BALB/c [PDF]
, 2008 Background : Kombucha tea, also known as “jamur dipo”. Is made from water tea sugar fermentation by symbiotic colony bacteries Acetobacter xylinum and yeast. Indonesian society believes it as a medicine.
Kusumah, Angga Perdana
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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 +4 more
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Pengaruh Teh Jamur terhadap Kerusakan Hati Tikus [PDF]
, 2009 PENGARUH TEH JAMUR TERHADAP KERUSAKAN HATI ...
Sihombing, M. (Marice) +1 more
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Author Correction: Kombucha electronics: electronic circuits on kombucha mats
Scientific Reports, 2023 Andrew Adamatzky +6 more
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