Results 61 to 70 of about 9,654 (229)
Batch fermentation of black tea by kombucha: A contribution to scale-up [PDF]
, 2005 Local domestic Kombucha was used in fermentation of 1.5 g L-1 of black tea (Indian tea, " Vitamin ", Horgoš, Serbia and Montenegro), sweetened with approximately 70 g L'1 of sucrose.
Klašnja Mile T. +4 more
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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
Journal of Human Nutrition and Dietetics, Volume 39, Issue 2, April 2026.ABSTRACT Background The neutropenic diet (ND) has historically been prescribed to reduce infection risk in immunocompromised patients with cancer, despite limited supporting evidence. This study aimed to evaluate current practices surrounding ND use in Australian hospitals.
Trinity Gulliver +4 more
wiley +1 more source
Pengaruh Pemberian “Kombucha” Teh Rosella terhadap Profil Darah Mencit (Mus Musculus L) [PDF]
, 2014 “Kombucha” teh rosella merupakan produk minuman fungsional hasil fermentasi larutan teh dari kelopak bunga rosella dan gula menggunakan starter mikroba “Kombucha” (Acetobacter xylinum dan beberapa jenis khamir).
Astuti, S. (Sussi) +2 more
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Uji Aktivitas Imunomodulator Fermentasi Teh Hitam Jamur Kombucha Terhadap Roliferasi Sel Limfosit Mencit Galur Balb/c Secara in Vitro [PDF]
, 2014 Teh kombucha diperoleh dari hasil fermentasi larutan teh, gula dan koloni kombucha. Fermentasi teh hitam jamur kombucha (FTHJK) secara empiris, terbukti dapat meningkatkan sistem kekebalan tubuh.
Qodriyan Sofiakmi, Rahma Laila +2 more
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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
Fast and Slow Signal Propagation in Abiotic Polypeptide Assemblies
ChemBioChem, Volume 27, Issue 6, 27 March 2026.Proteinoid microspheres formed by thermal polymerization of amino acids exhibit spontaneous electrical potential fluctuations without genetic material, membranes, or ion channels. Multi‐electrode recordings and electron microscopy reveal composition‐dependent voltage oscillations, long‐term drifts, and correlated signals across electrodes.
Panagiotis Mougkogiannis +1 more
wiley +1 more source
UJI ANTI JAMUR KOMBUCHA COFFEE (KC) TERHADAP Tricophyton rubrum [PDF]
, 2007 Penyakit infeksi jamur yang menyebabkan penyakit kulit dan kuku masih banyak dijumpai. Penyakit tersebut disebabkan oleh beberapa jamur salah satunya adalah Tricophyton rubrum.
NUGROHO , PRIO WAHYU
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Textural characteristics of fermented milk beverages produced by kombucha [PDF]
, 2009 Rheological properties of fermented dairy products are very important parameters of the product quality. The behaviour of gel formed during fermentation of milk is influenced by a great number of factors, such as: milk composition, starter culture ...
Duraković Katarina G. +3 more
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Effectuation, Causation and Bricolage in Regional Small Business: A Qualitative Study
Business Strategy &Development, Volume 9, Issue 1, March 2026.ABSTRACT Globally, regional small businesses underpin many flourishing economic activities by playing a key role in employment and expansion of opportunity; however, they face unique challenges as they often struggle to define success metrics, navigate unclear and potentially limited markets, secure capital and build strong networks with stakeholders ...
Alistair Chong +3 more
wiley +1 more source