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Kombucha: evolución y tendencias
2023Esta investigación propone la construcción de un modelo de vigilancia tecnológica para la gestión estratégica de la investigación social, industrial y científica sobre productos fermentados - Kombucha. Para este estudio se recopilaron datos que contienen información relacionada con la evolución del conocimiento sobre esta bebida fermentada a nivel ...
Andrea Vasquez Garcia +3 more
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Journal of Food Science
The utilization of coffee leaves in kombucha production has intrigued researchers; however, the lack of understanding regarding the characteristics of coffee leaf kombucha (CK) and its differentiation from black tea kombucha (BK) has impeded its ...
Gongping Huang +5 more
semanticscholar +1 more source
The utilization of coffee leaves in kombucha production has intrigued researchers; however, the lack of understanding regarding the characteristics of coffee leaf kombucha (CK) and its differentiation from black tea kombucha (BK) has impeded its ...
Gongping Huang +5 more
semanticscholar +1 more source
AHFE International
Guided by the principles of sustainability, we believe that the development of biomaterials offers the most promising solution for the textile and clothing industries. They present a potential path towards a closed-loop system, where waste from one process becomes raw material for another.Our research explores the potential of bacterial cellulose ...
Carla Costa Pereira +2 more
openaire +1 more source
Guided by the principles of sustainability, we believe that the development of biomaterials offers the most promising solution for the textile and clothing industries. They present a potential path towards a closed-loop system, where waste from one process becomes raw material for another.Our research explores the potential of bacterial cellulose ...
Carla Costa Pereira +2 more
openaire +1 more source
Antioxidants
Kombucha, a functional beverage rich in glucuronic acid, is fermented in the presence of acetic acid bacteria and yeast as the primary microorganisms.
Yu-Chieh Chou +6 more
semanticscholar +1 more source
Kombucha, a functional beverage rich in glucuronic acid, is fermented in the presence of acetic acid bacteria and yeast as the primary microorganisms.
Yu-Chieh Chou +6 more
semanticscholar +1 more source
International Journal of Gastronomy and Food Science, 2020
Raquel Macedo Dantas Coelho +4 more
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Raquel Macedo Dantas Coelho +4 more
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Development of an alternative kombucha drink from gilaburu juice: Gilaburu-flavoured kombucha
2023Kombucha is a Far East-originated fermented beverage that is valued by people for its health benefits worldwide. Fruit and fruit juice of the gilaburu plant is used in traditional medicine. In this study, fruit juice of gilaburu is used in a 21-day kombucha fermentation. Sensory properties, microbiological profile, total phenolic and flavonoid content,
Eroğlu, Berfin +2 more
openaire +1 more source
Foods
Green tea kombucha (GTK) has emerged as a promising probiotic fermented beverage. Few studies have investigated its effect on human health, mainly focusing on intestinal health, microbiota composition, and metabolomics.
G. M. Fraiz +12 more
semanticscholar +1 more source
Green tea kombucha (GTK) has emerged as a promising probiotic fermented beverage. Few studies have investigated its effect on human health, mainly focusing on intestinal health, microbiota composition, and metabolomics.
G. M. Fraiz +12 more
semanticscholar +1 more source
Digital twin for predicting and controlling food fermentation: a case study of kombucha fermentation
Journal of Food EngineeringSongguang Zhao +5 more
semanticscholar +1 more source