Results 61 to 70 of about 12,251 (253)
Exploring the characteristics of kombucha tea fermented with soursop (Annona muricata), Noni (Morinda citrifolia) and pineapple (Ananas comosus) [PDF]
BIO Web of ConferencesThe 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 +4 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
Antioxidants, 2021 Kombucha is a low alcoholic beverage with high content of bioactive compounds derived from plant material (tea, juices, herb extracts) and metabolic activity of microorganisms (acetic acid bacteria, lactic acid bacteria and yeasts).
Hubert Antolak +2 more
semanticscholar +1 more source
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 +1 more
openaire +2 more sources
Journal of Applied Polymer Science, Volume 143, Issue 4, January 20, 2026.From plant cell wall architecture to advanced materials: cellulose and its derivatives as versatile building blocks. ABSTRACT Growing interest in cellulose as a versatile material has driven extensive research into its chemical architecture, processing methods, mechanical properties, aggregation behavior, and structural organization, both in solution ...
Denys M. M. Fertonani +7 more
wiley +1 more source
Embracing Bacterial Cellulose as a Catalyst for Sustainable Fashion [PDF]
, 2017 Bacterial cellulose is a leather-like material produced during the production of Kombucha as a pellicle of bacterial cellulose (SCOBY) using Kombucha SCOBY, water, sugar, and green tea.
Quijano, Luis
core +1 more source
FermentationThis study evaluated the influence of tea, sucrose, and inoculum concentrations on green tea kombucha’s physicochemical properties and antioxidant capacity to optimize its production.
Raniele Oliveira Alves +7 more
semanticscholar +1 more source
Probiotic Potential of Kombucha
, 2020 Kombucha is a beverage of Manchurian origin, generally prepared from black or green tea by the activity of various strain of yeasts and bacteria, especially acetic and lactic acid bacteria. The products (beverages) is rich in acetic, gluconic and glucuronic acids, and lower concentration of citric acid, as well as limited amount of ethanol and CO2 ...
Sengun I.Y., Kirmizigul A.
openaire +2 more sources
Probiotic‐Based Materials as Living Therapeutics
Advanced Materials, Volume 38, Issue 1, 2 January 2026.Recent advances in Engineered Living Materials are highlighted, integrating synthetic biology and advanced materials, with a focus on probiotic‐based therapeutics. Probiotic Living Materials hold great potential for biosensing, infection treatment, osteogenesis, wound healing, vaginal and gastrointestinal disorders, and cancer therapy. breakthroughs in
Laura Sabio +2 more
wiley +1 more source
Food & FunctionThis study aimed to determine the phytochemical profile (flavonoids, phenolic acids, caffeine, vitamin C, and acetic acid), antioxidant potential (DPPH, ABTS, and FRAP method), total polyphenol (TPC) and flavonoid (TFC) content, as well as pH of eight ...
Karolina Jakubczyk +5 more
semanticscholar +1 more source