Results 81 to 90 of about 12,251 (253)

Hybrid Modeling for Bioprocesses: Architectures, Applications, and Perspectives

Engineering Reports, Volume 7, Issue 12, December 2025.
This review analyzes 270 studies on hybrid semi‐parametric modeling in bioprocess engineering, highlighting dominant architectures, applications, and tools. It emphasizes the potential of hybrid models and process‐systems engineering to improve accuracy, extrapolation, and sustainability, aligning bioprocess development with key UN Sustainable ...
Juan Federico Herrera‐Ruiz, Javier Fontalvo, Oscar Andrés Prado‐Rubio   +2 more
wiley   +1 more source

Aktivitas Antioksidan Kombucha Daun Kopi (Coffea arabica) Dengan Variasi Lama Waktu Fermentasi Dan Konsentrasi Ekstrak [PDF]

, 2014
Kombucha adalah teh yang telah difermentasikan melalui penambahan kultur khamir dan bakteri. Kombucha dikenal sebagai salah satu minuman yang memiliki aktivitas antioksidan. Daun kopi merupakan salah satu bagian dari tanaman kopi yang dianggap limbah dan
, Nanik Suhartatik, S.TP, M.P., Wulandari, Agustin   +1 more
core  

Next‐Generation Biosensors for Real‐Time Quality Monitoring in the Food Industry

Food Bioengineering, Volume 4, Issue 4, Page 564-588, December 2025.
This graphical abstract highlights the use of biosensors for real‐time monitoring of food quality and safety across grains, dairy, meat, seafood, fruits, beverages, bakery, and packaging. Central to this is signal processing, enabling rapid, accurate detection of contaminants, spoilage, and adulterants from farm to fork.
Drisya Raj M. P., Roopa Shri B., Chinta Suneetha, Kanimozhi N.V., Sonali L., Pavithra R., Ashok Kumar S., Palpandi Raja R., Sukumar M.   +8 more
wiley   +1 more source

Effects of Fermentation with Kombucha Symbiotic Culture of Bacteria and Yeasts on Antioxidant Activities, Bioactive Compounds and Sensory Indicators of Rhodiola rosea and Salvia miltiorrhiza Beverages

Molecules
Kombucha is a well-known fermented beverage traditionally made from black tea infusion. Recent studies have focused on finding alternative materials to create novel kombucha beverages with various health benefits. In this study, we prepared and evaluated
Jin Cheng, Dan-Dan Zhou, Ruo-Gu Xiong, Si-Xia Wu, Si-Yu Huang, Adila Saimaiti, Xiao-Yu Xu, Guo-Yi Tang, Hua-Bin Li, Sha Li   +9 more
doaj   +1 more source

Pengaruh Lama Fermentasi terhadap Aktivitas Antioksidan Minuman Kombucha Lokal di Bali dengan Substrat Produk Gambir [PDF]

, 2014
Kombucha merupakan air seduhan substrat dan gula yang mengalami proses fermentasi oleh khamir dan bakteri. Substrat yang digunakan dalam penelitian ini adalah produk gambir.
C, C. (Chanjaya), E, L. N. (Leliqia), P, S. N. (Susanti)   +2 more
core  

Nutritional Interventions for Enhancing Sleep Quality: The Role of Diet and Key Nutrients in Regulating Sleep Patterns and Disorders

Food Science &Nutrition, Volume 13, Issue 12, December 2025.
This review highlights the growing evidence linking diet and key nutrients with sleep quality and circadian regulation. Nutrients such as tryptophan, magnesium, and omega‐3 fatty acids, along with dietary patterns like the Mediterranean and plant‐based diets, demonstrate positive associations with sleep duration and efficiency.
Rony Abou‐Khalil
wiley   +1 more source

Pengaruh Pemberian Minuman Teh Kombucha Terhadap Kadar Glukosa Darah Puasa Pada Wanita Usia 40 – 55 Tahun [PDF]

, 2016
Latar Belakang : Penderita prediabetes berisiko 2 sampai 10 kali berkembang menjadi diabetes mellitus tipe 2. Terjadinya diabetes mellitus tipe 2 dapat dicegah salah satunya dengan meningkatkan asupan tinggi antioksidan, salah satunya yaitu teh kombucha.
Fitranti, D. Y. (Deny), Putri, W. D. (Wieda)   +1 more
core   +3 more sources

Uji Aktivitas Antioksidan Minuman Kombucha Lokal di Bali dengan Substrat Gambir [PDF]

, 2013
Minuman Kombucha merupakan salah satu antioksidan eksogen yang berasal dari hasil fermentasi antara substrat dengan gula yang ditambahkan dengan yeast dan bakteri asam asetat.
D, R. N. (Rupadani), E, L. N. (Leliqia), P, S. N. (Susanti)   +2 more
core  

Changes in microbial community structure during adaptation of kombucha symbiotic culture of bacteria and yeast to fermentation of sweet and acid whey.

Journal of Dairy Science
Whey is a liquid byproduct from the dairy industry that is not fully utilized and can be problematic to dispose of. Based on its composition, there is potential to upcycle whey into fermented beverages for human consumption.
Alyssa Thibodeau, Patrick Reardon, Bjarne Bartlett, Chris Curtin   +3 more
semanticscholar   +1 more source

Integrating Microbiomes for Regenerative Food Systems: Recent Insights, Implementations, and Emerging Trends

Food Science &Nutrition, Volume 13, Issue 12, December 2025.
This review explores how the specific understanding of native microbiome dynamics can aid in advancing agricultural practices and food safety. It also reviews recent advances in microbiome‐targeted technologies, including personalized nutrition, functional foods, and engineered approaches.
Muhammad Tayyab Arshad, Sammra Maqsood, Md. Sakhawot Hossain, Farhang Hameed Awlqadr, Abdul Rauf, Iffat Ullah, Ali Ikram, Ayesha Bibi, Sayeed Mukhtar, Muhammed Adem Abdullahi   +9 more
wiley   +1 more source