Results 71 to 80 of about 6,359 (211)
, 2019 La amistad y confianza de un equipo de trabajo diverso hacen posible que la empresa “UQU” Kombucha Andina (Significado astrológico “camino de vida”) tiene como principal objetivo desarrollar productos que promuevan bienestar y mejores hábitos ...
Cuadrado Sevillano, Katherine Mishelle
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Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.ABSTRACT Edible insects are increasingly recognized for their high nutritional value and favorable environmental profile, yet their acceptance (defined as the continuum from willingness to try and purchase to repeated consumption) in Western and globalized food systems remains limited by cultural, sensory, regulatory, and economic barriers.
Jose Miguel Alvarez Suarez +1 more
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Journal of Food Science, Volume 91, Issue 7, July 2026.ABSTRACT Portulaca oleracea L., or purslane, is a resilient leafy vegetable increasingly investigated for its nutritional composition, ecological adaptability, and diverse bioactive compounds. Traditionally consumed in Mediterranean, Asian, African, and Latin American cuisines, it is now recognized as a nonconventional food plant (NCFP) relevant to ...
Jhony Silva Ramos +10 more
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Food Bioengineering, Volume 5, Issue 2, Page 314-334, June 2026.Technological and biotechnological processes, including fermentation with selected starter cultures, convert diverse plant raw materials into fermented plant‐based milks. These processes enhance nutritional profiles, functional and probiotic compounds, and improve physicochemical and sensory properties, supported by predictive modeling to optimize ...
Luiz Henrique de Oliveira Cruz +3 more
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Food Science &Nutrition, Volume 14, Issue 6, June 2026.Achillea millefolium Linn., commonly known as yarrow, is an extraordinary medicinal plant. A. millefolium has broad therapeutic potential due to its phytochemistry and essential oil composition. It possesses pharmacological properties, including antidiabetic, antioxidant, anti‐inflammatory, liver‐protective, antimicrobial, and gastroprotective effects,
Tooba Majeed +14 more
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, 2022 A. Distributions obtained from simulated random (red), scale-free (blue) and small-world (green) networks and its comparison to the metrics found in the kombucha network for: degree variance, modularity, average path length, small-world index, and ...
Jazmín Sánchez-Pérez (12475032) +6 more
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Biology, Medicine & Natural Product ChemistryKombucha soap has the ability to inhibit pathogenic microbes. However, the production of soap, particularly kombucha liquid soap, has so far only utilized the kombucha broth.
Meta Yuliana +5 more
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The kombucha from Rhizophora mucronata Lam. herbal tea: Characteristics and the potential as an antidiabetic beverage [PDF]
Journal of Pharmacy & Pharmacognosy Research, 2020 Context: Kombucha from tea is reported to be beneficial for health. Moreover, it can be used as a hepatoprotective, antiproliferative, antimicrobial, antidiabetic, and antilipidemic agent and is capable of healing stomach ulcers.
Hardoko +2 more
doaj
Uji Aktivitas Antimikroba Kombucha Teh Hitam dan Kombucha Teh Kulit Manggis Berdasarkan Lama Fermentasi [PDF]
, 2018 Kombucha merupakan minuman hasil fermentasi dengan bantuan simbiosis antara bakteri dan beberapa jenis khamir yang memiliki manfaat sebagai antimikrob. Substrat umum kombucha adalah teh hitam yang mengandung polifenol dan memiliki efek antimikrob.Tanaman
Martina, A, Asri, Syarilla
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Kombucha Tea Fermentation:A Review
, 2020 Kombucha tea is made by aerobically fermenting a sweetened tea infusion with a kombucha culture, a symbiotic culture of bacteria and yeasts. The resulting beverage is usually non-alcoholic, sour and refreshing, but not naturally sparkling. Many consumers
Britton, Scott J. +2 more
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