Results 51 to 60 of about 9,654 (229)

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, Eric R. Pitts, Drew Budner, Katherine A. Thompson-Witrick   +3 more
openaire   +2 more sources

Phytochemistry and Bioactivities of Thymol and Carvacrol: Molecular Pathways, Metabolism, and Therapeutic Insights

Food Science &Nutrition, Volume 14, Issue 4, April 2026.
Thymus serpyllum (wild thyme) contains bioactive compounds such as carvacrol, thymol, β‐caryophyllene, γ‐terpinene, and α‐thujene, along with essential vitamins and minerals. These constituents exhibit antioxidant, antimicrobial, anti‐inflammatory, and antidiabetic activities.
Ahmad Mujtaba Noman, Muhammad Tauseef Sultan, Farhang Hameed Awlqadr, Hassan Raza, Shehnshah Zafar, Aimen Mazhar, Duaa Tariq, Muhammed Noori Saeed, Khaled Arab   +8 more
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

Perbandingan Aktivitas Antioksidan Kombucha Teh Hijau (Camelia Sinensis) Dengan Teh Daun Mangga (Mangifera Indica) Dipengaruhi Lama Fermentasi [PDF]

, 2014
Kombucha adalah produk yang dihasilkan melalui fermentasi bakteri Acetobacter xylinum pada teh. Teh hijau (Camenlia sinensis) merupakan salah satu tanaman yang banyak dimanfaatkan dalam pembuatan teh. Di Indonesia daun mangga (Mangifera indica) merupakan
, Nanik Suhartatik, S.TP, M.P., Sari, Nurmala   +1 more
core  

Kombucha: conhecimento e consumo

Revista da Associação Brasileira de Nutrição - RASBRAN, 2023
Kombucha é uma bebida resultante da fermentação de chás de Camellia sinensis, destacando- se o apelo de saudabilidade e potencial efeito benéfico sobre algumas enfermidades. Informações equivocadas e incertezas podem induzir os consumidores à compra da bebida.
Greice Dotto Simões, Rosane Da Silva Rodrigues   +1 more
openaire   +2 more sources

Kombucha fortified with Cascade hops (Humulus lupulus L.): enhanced antioxidative and sensory properties

Applied Microbiology and Biotechnology
In recent years, there has been a surge in the production of kombucha—a functional beverage obtained via microbial fermentation of tea. However, fresh, unpasteurized kombucha is sensitive to quality deterioration as a result of, among other factors ...
Maciej Ditrych, Jakub Jędrasik, Kamil Królak, Nadia Guzińska, Katarzyna Pielech-Przybylska, Sylwia Ścieszka, Mogens Larsen Andersen, Edyta Kordialik-Bogacka   +7 more
doaj   +1 more source

Fermented Tea as a Food with Functional Value—Its Microbiological Profile, Antioxidant Potential and Phytochemical Composition

Foods, 2023
Kombucha is a fermented tea drink produced by a symbiotic culture of bacteria and yeast, known as SCOBY. Its base has traditionally been black tea, which has been recognized for its health-promoting properties, particularly its antioxidant activity based
Karolina Jakubczyk, Łukasz Łopusiewicz, Joanna Kika, Katarzyna Janda-Milczarek, Karolina Skonieczna-Żydecka   +4 more
doaj   +1 more source

Eco‐Microbiology: A Frugal‐Circular Framework for Biosafe, Low‐Cost Practical Microbiology in Secondary Education

Microbial Biotechnology, Volume 19, Issue 4, April 2026.
Eco‐Microbiology: a frugal‐circular pedagogical framework for biosafe, low‐cost, low‐impact microbiology in secondary education—This graphical abstract summarises the Eco‐Microbiology framework, which integrates frugality as a behavioural and design principle (minimal extraction, maximal conservation and upstream waste prevention) alongside biosafety ...
Lara Amorim, Kenneth Timmis, Betina da Silva Lopes, Raquel Ribeiro, Conceição Santos   +4 more
wiley   +1 more source

Study of the properties of kombucha structured with xanthan gum and carrageenan

Beverage Plant Research
Kombucha-type fermented drinks have health benefits due to their diverse chemical composition, which is why they have gained popularity. Concurrently, active research is being conducted to develop food products containing kombucha.
Yuliya Frolova, Roman Sobolev
doaj   +1 more source

Exploring the characteristics of kombucha tea fermented with soursop (Annona muricata), Noni (Morinda citrifolia) and pineapple (Ananas comosus) [PDF]

BIO Web of Conferences
The current study aims to determine the physico-chemical and sensory properties of kombucha tea fermented with soursop (Annona muricata), noni (Morinda citrifolia), and pineapple (Ananas comosus) juices.
Azizan Muhammad Adib, Qadir Rahman, Zakaria Mizatul Athila, Mohsin Aliah Zannierah, Meor Hussin Anis Shobirin   +4 more
doaj   +1 more source