Results 21 to 30 of about 6,359 (211)
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
The Conversation: Kombucha, kimchi and yogurt: how fermented foods could be harmful to your health.
, 2019 The article was republished by The Independent, The Times, Scottish Daily Mail, Irish Daily Mail, Daily Mail and Inverse. https://theconversation.com/kombucha-kimchi-and-yogurt-how-fermented-foods-could-be-harmful-to-your-health ...
Mohammed, M.
core +6 more sources
Comprehensive Evaluation of Three Important Herbs for Kombucha Fermentation
Food Technology and Biotechnology, 2023 Research background. Kombucha is consumed worldwide for its beneficial health effects. Kombucha teas fermented with various herbal infusions have become very important nowadays.
Burcu Emine Tefon Öztürk +4 more
doaj +1 more source
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 +3 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
Chapter 12 - Fermented plant-based beverage: kombucha
, 2022 Kombucha is a traditional drink made from fermented tea with a symbiosis of bacteria and yeast to produce a unique beverage taste with slight sweetness and sourness. The microorganisms in kombucha fermentation are mixed cultures of several microorganisms
Srianta, I, Zubaidah, E., Tewfik, I.
core +1 more source
Foods, 2023 Kombucha is a traditional health beverage produced by fermenting sweetened tea with a symbiotic culture of bacteria and yeasts. Consumption of kombucha beverages has been growing and there is kombucha commercially available worldwide as one of the most ...
Natthinee Anantachoke +4 more
doaj +1 more source
Antioxidants, 2023 Kombucha is traditional drink made from the fermentation of a black tea infusion, and is believed to offer a variety of health benefits. Recently, exploring kombucha made from alternative substrates has become a research hotspot. In this paper, two novel
Ruo-Gu Xiong +9 more
doaj +1 more source
Living Kombucha Electronics with Proteinoids
ACS Omega, 2023 Abstract The work introduces a composite material that combines Kombucha cellulose mats with synthetic thermal proteinoids to create electroactive biofilms, capable for sensing and computation. The synthesis of proteinoids involves heating amino acid mixtures, which leads to the formation of proto–cell structures capable of biological ...
Anna Nikolaidou +2 more
openaire +3 more sources
, 2023 This study aims to investigate the potential hepatoprotective activity of turmeric kombucha before and after fermentation and to compare such distinctive activity in turmeric kombucha versus turmeric essence beverage (turmeric beverage without ...
Ihab Tewfik +6 more
core +1 more source