Results 41 to 50 of about 6,359 (211)

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

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, Chang Liu, Annu Mehta, Hinal Suresh Gala, Natalia Rutendo Mazive, Yuzheng Chen, Yuwei Zhang, Shichang Wang, Luca Serventi   +8 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  

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

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

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

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   +2 more sources

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, Matteo Bonomo, Nilgun Karatepe, Marta Feroci   +3 more
wiley   +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

Beyond Bia Hơi? Distinction and Aspiration in Hanoi's Craft Beer Scene

Asia Pacific Viewpoint, EarlyView.
ABSTRACT In this article we examine the emergence of Hanoi's craft beer scene as a window into shifting class identities, aspirational consumption, and local–global negotiations in contemporary Vietnam. We bring together Bourdieu's theorisation of taste as symbolic capital with Appadurai's concept of aspiration to analyse how consumption practices ...
Sarah Turner, Chính Trọng Nguyễn
wiley   +1 more source