Results 41 to 50 of about 6,754 (213)

Effect of Fermentation Time of Kombucha Tea on Its Hypoglycaemic Activity in Rats

Pharmacology and Clinical Pharmacy Research, 2019
Diabetes mellitus is a chronic metabolic disorder characterized by hyperglycaemia. Functional food, such as kombucha tea, is widely used as complementary treatment for type 2 diabetes mellitus.
Nur A. Setiani, Rika L. Anggriani, Anggi Restiasari   +2 more
doaj   +1 more source

Black and green kombucha tea: microbial dynamics and functional properties.

, 2023
reservedProbiotic rich foods and drinks are becoming more and more popular in the food market, and they have a large impact on human health. Kombucha is a fermented tea drink made from black or green tea and a symbiotic culture of bacterias and yeast ...
LATSONE, KARLINA
core  

Research progress on alternative kombucha substrate transformation and the resulting active components

Frontiers in Microbiology, 2023
Kombucha is a customary tea-based beverage that is produced through the process of fermenting a mixture of tea and sugar water with symbiotic culture of bacteria and yeast (SCOBY).
Jingqian Su, Qingqing Tan, Qian Tang, Zhiyong Tong, Minhe Yang   +4 more
doaj   +1 more source

Aktivitas Antioksidan Kombucha Teh Hijau dan Kombucha Teh Hitam (Camellia sinensis) serta Minat Masyarakat terhadap Minuman Fermentasi Kombucha [PDF]

, 2020
Produk pangan kesehatan sangat dibutuhkan untuk meningkatkan daya tahan tubuh manusian pada situasi pandemi yang sedang terjadi sekarang ini. Kombucha merupakan minuman fermentasi yang memiliki efek menguntungkan bagi kesehatan,
Layadi, Fabiola
core   +1 more source

Development of Kombucha Tea with Gac and Mango Fruits: Sensory, Nutritional, Phytochemical, Physicochemical and Antioxidant Evaluation

, 2023
Kombucha tea is a sweetened black tea beverage that undergoes fermentation with a starter culture of bacteria and yeast (SCOBY). In this study, gac (Momordica cochinchinensis) and mango (Mangifera indica) fruits were primarily chosen for infusion into ...
Dzulkarnain F.M. Farid, Dzulkarnain F.M. Farid, Nurus S.A. Aziz, Nurus S.A. Aziz, Kombucha, Black tea, Gac fruit, Mango, Kombucha, Black tea, Gac fruit, Mango, Tri B. Julianti, Tri B. Julianti   +3 more
core   +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, Jingjing SHEN, Hui DANG, Xianpan BU, Dejian TANG, Baoshan ZHANG, Yu ZHAO   +6 more
doaj   +1 more source

Effect of Fermentation Time on Physiochemical Properties of Kombucha Produced from Different Teas and Fruits: Comparative Study

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, Yang Zhang, Jingrong Gao, Tong Li, Huizhen Li, Adele Mastroyannis, Shan He, Abdul Rahaman, Kun Chang   +8 more
doaj   +1 more source

Impact of different processing techniques on reduction in oil content in deep-fried donuts when using kombucha cellulose hydrolysates

Frontiers in Sustainable Food Systems, 2022
To evaluate the efficiency of the oil-reducing properties of kombucha cellulose, enzymolysis and microwave-assisted enzymolysis methods were developed.
Shan He, Shan He, Shan He, Yang Zhang, Caiqing Gu, Yixiao Wu, Muhammad Adil Farooq, David James Young, Jonathan Woon Chung Wong, Kun Chang, Bin Tian, Ankita Kumari, Abdul Rahaman, Jingrong Gao   +13 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, Namrata Walia, Diana Nemergut, Amar Agadi, Joan W. Bennett   +4 more
doaj   +1 more source

Unveiling opportunities and challenges for a circular approach to macaúba biorefining: a technological roadmap

Biofuels, Bioproducts and Biorefining, EarlyView.
Abstract The macaúba fruit, native to tropical and subtropical regions, has received considerable attention in recent years as a promising raw material for the production of advanced biofuels in Brazil. However, the development of large‐scale biomass requires overcoming significant challenges, such as designing circular biorefineries.
Fábio de A. Oroski, Flávia C. Alves, Maristela D. F. Freitas, José Vitor Bomtempo   +3 more
wiley   +1 more source