Results 11 to 20 of about 9,654 (229)
Kombucha electronics: electronic circuits on kombucha mats
Scientific Reports, 2023 A kombucha is a tea and sugar fermented by over sixty kinds of yeasts and bacteria. This symbiotic community produces kombucha mats, which are cellulose-based hydrogels.
Andrew Adamatzky +6 more
doaj +4 more sources
Effect of Green Tea Kombucha Within an Energy-Restricted Diet on Cardiometabolic Risk Markers in Individuals With Excess Body Weight: A Randomized Controlled Trial. [PDF]
J Food SciABSTRACT Green tea kombucha is a fermented beverage notable for its rich content of bioactive compounds, yet it remains underexplored. Thus, this study aimed to evaluate the effect of green tea kombucha consumption, in combination with an energy‐restricted diet, on traditional cardiometabolic risk markers in individuals with excess weight.
Bonifácio DB +8 more
europepmc +2 more sources
Kombucha: Perceptions and Future Prospects
Foods, 2022 Background: Kombucha is an increasingly consumed product classified as a nutraceutical. Legislative efforts about these products remain confusing and without global harmonization. This natural product has been developed to improve or promote physical and mental health.
Patrícia Batista +3 more
openaire +4 more sources
Kombucha Production in Uganda: Quality Aspects and Compliance With Standards
Food ScienTech Journal, 2023 Kombucha is a mildly sweet and acidic fermented tea beverage. Its production and consumption in Uganda have expanded dramatically as a result of its purported nutritional and health benefits.
Rehema Meeme +2 more
doaj +1 more source
Foods, 2023 Kombucha is a fermented tea known for its health benefits. In this study, golden-flower tea (Camellia petelotii) and honeysuckle-flower tea (Lonicera japonica) were first used as raw materials to prepare kombucha beverages.
Si-Xia Wu +9 more
doaj +1 more source
Kombucha: Challenges for Health and Mental Health
Foods, 2023 Background: Increasing research into probiotics is showing potential benefits for health in general and mental health in particular. Kombucha is a recent beverage and can be considered a probiotic drink, but little is known about its effects on physical and mental health.
Patrícia Batista +4 more
openaire +4 more sources
Aktivitas Antibakteri Kombucha Daun Sirsak (Annona muricata L.) Dengan Konsentrasi Gula Berbeda
Berkala Sainstek, 2020 Kombucha daun sirsak merupakan minuman hasil fermentasi simbiosis antara bakteri asam asetat Acetobacter xylinum dan khamir Saccharomyces sp. yang menggunakan bahan baku rebusan daun sirsak. Penelitian ini bertujuan untuk mengetahui aktivitas antibakteri
Nur Arfa Yanti +4 more
doaj +1 more source
Kombucha: Production and Microbiological Research
Foods, 2022 Kombucha is a sparkling sugared tea commonly prepared using a sugared tea infusion and fermented at ambient temperature for several days using a cellulose pellicle also called tea fungus that is comprised of acetic acid bacteria and yeast. Consumption of Kombucha has been reported as early as 220 B.C. with various reported potential health benefits and
Boying Wang +3 more
openaire +4 more sources
Development and Validation of a Food Frequency Questionnaire to Assess Fermented Food Consumption in Adults. [PDF]
J Hum Nutr DietThe fermented food intake questionnaire (FFIQ), developed to assess habitual intake in adults aged 18–60 years, was validated against six 24‐h dietary recalls. The FFIQ showed reasonable validity and repeatability for total fermented food intake as well as for most individual foods and food categories.
Ferri A +7 more
europepmc +2 more sources
Kombucha fermentation using commercial kombucha pellicle and culture broth as starter [PDF]
Food Science and Technology, 2022 Abstract Kombucha is a fermented beverage containing organic acids by yeast and acetic acid bacteria. In this study, microbial community analysis of kombucha produced in Korea was performed, and changes in components during kombucha fermentation were analyzed using commercial kombucha pellicle and culture broth as starter.
Kyu Ri LEE +4 more
openaire +4 more sources