Results 31 to 40 of about 2,419 (182)
Metabolic responses of kombucha consortium fermentation upon ultrasound-processing
Food Chemistry AdvancesThis study investigated the effect of ultrasound-assisted fermentation on the metabolic responses of traditional and mango-flavored Kombucha fermentation.
Thatyane Vidal Fonteles +5 more
doaj +1 more source
Journal of Food Quality, 2022 This study aimed to investigate the impact of fermentation time on antioxidative activities and phenolic composition and sensory quality of kombucha fermented from different teas (green, black, and oolong) and fruits (grape, dragon, and guava).
Siying Li +8 more
doaj +1 more source
Inoculation, Growth and Bactericidal Effects of Three Kombucha Cultures
Microbiology Research, 2022 Kombucha, a domesticated consortium of several microorganisms grown on sugared tea, has been valued as a nutritive health aid for over a millennium. In this study, three cultures of kombucha were obtained from diverse sources.
Jill Ann Jarrell +4 more
doaj +1 more source
Progress on Sensory Quality and Chemical Composition of Kombucha
Shipin gongye ke-ji, 2022 Kombucha is a functional beverage made from sugared tea fermented by yeasts, acetic acid bacteria and lactic acid bacteria. In recent years, with the improvement of people's health awareness, Kombucha with health benefits has received widespread ...
Wenxin TIAN +6 more
doaj +1 more source
Carbon Quantum Dots Meet Perovskite Solar Cells: A Review of Multifunctional Synergies
Carbon Energy, EarlyView.This review highlights the multifunctional role of carbon dots in perovskite solar cells. Their applications as additives and interfacial modifiers are discussed in terms of crystallization control, defect passivation, energy‐level alignment, and environmental stability.
Yagmur Su Sayin +3 more
wiley +1 more source
Sensory Profile of Kombucha Brewed with New Zealand Ingredients by Focus Group and Word Clouds
Fermentation, 2021 Kombucha is a yeast and bacterially fermented tea that is often described as having an acetic, fruity and sour flavour. There is a particular lack of sensory research around the use of Kombucha with additional ingredients such as those from the pepper ...
Hazel Alderson +8 more
doaj +1 more source
Bee pollen as functional food and environmental bioindicator: current evidence and future challenges
Journal of the Science of Food and Agriculture, EarlyView.Abstract Bee pollen (BP), a plant‐derived product collected by honey bees, is increasingly promoted as a functional food due to its content of proteins, essential amino acids, lipids, vitamins, minerals, and bioactive compounds such as polyphenols and flavonoids.
Luigi Parrotta, Stefano Del Duca
wiley +1 more source
Current Trends in Kombucha: Marketing Perspectives and the Need for Improved Sensory Research
Beverages, 2020 Kombucha is a fermented functional beverage that started as a homemade beverage and grew into a commercial product in the U.S. by the turn of this century.
Juyoung Kim, Koushik Adhikari
doaj +1 more source
Finding Plankton: A Marine Science Scavenger Hunt for Local Communities
Limnology and Oceanography Bulletin, EarlyView.Abstract At a time of increasing political polarization and rapidly accelerating climate change, it is important to build public knowledge and empathy toward nature to foster behavioral changes; however, addressing a knowledge deficit can be insufficient to affect these changes.
Hannah M. Budroe, Holly M. Bik
wiley +1 more source
Chemical Composition of Kombucha
Beverages, 2022 Kombucha is a fermented sweetened tea with a mixed fermenting culture of yeast and acetic acid bacteria. While the history of kombucha is not completely clear, it is now available around the world and has shown an increase in availability and demand in the United States market.
Peyton Bishop +3 more
openaire +2 more sources