Results 51 to 60 of about 6,754 (213)
CHEMKON, EarlyView.Die Circular Economy gilt als zentrales Leitbild für eine nachhaltige Ressourcennutzung und sollte daher stärker in der naturwissenschaftlichen Bildung verankert werden. Der Artikel stellt ein Schülerlaborprogramm im TüChemLab vor, das Schülerinnen und Schülern den Beitrag moderner Chemie zu einer Circular Economy anhand aktueller Forschung vermittelt.
Alexander Fritz, Stefan Schwarzer
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
, 2014 Effects of kombucha origins and fermentation time on their antioxidant properties were investigated using in vitro free radical scavenging assays. Kombucha from various sources demonstrated different antioxidant activities, and most showed the time ...
Chen, C.S. +3 more
core +1 more source
Journal of the Science of Food and Agriculture, EarlyView.Abstract Background Kombucha, a fermented tea containing symbiotic bacteria and yeast, and aerobic exercise each confer distinct health benefits, but their combined effects remain poorly understood. This study investigated the combined effects of consuming kombucha fermented for 7 days and performing moderate aerobic exercise on physiological outcomes ...
Jean Carlos Costa Nogueira +8 more
wiley +1 more source
Applied Microbiology and BiotechnologyIn 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 +7 more
doaj +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
eLife, 2022 Reducing the microbial diversity in a type of fermented tea reveals the core metabolic interactions responsible for the drink’s signature taste and characteristics.
openaire +3 more sources
Modulation of kombucha microbial community by different tea types and probiotic supplementation
Discover FoodThis study investigated the impact of tea type and probiotic supplementation on the microbial communities in kombucha. The research focused on four kombucha variations: Control Kombucha (black tea), Hibiscus Kombucha, Lavender Kombucha, and Probiotic ...
Doğan Kürşad Aktas +4 more
doaj +1 more source
Brain and Behavior, Volume 16, Issue 10, October 2026.Abstract Background Research on probiotics and health outcomes has produced mixed findings. While the gut–brain axis provides a theoretical framework for probiotics to influence psychological and cognitive health, evidence remains inconsistent, particularly in community samples.
Kim Marie Gehrke +2 more
wiley +1 more source