Results 81 to 90 of about 6,359 (211)
AgrointekEncapsulated kombucha was an alternative kombucha product to be added to food product conveniently. This study was investigated the effect of sodium alginate concentration and exposure time on the release of bioactive compounds namely total phenolic ...
Dewi Cakrawati +3 more
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Kombucha from Different Coconut Sugar Concentration as a Carbon Source
Jurnal Teknologi dan Industri Pangan, 2010 Kombucha has been known as traditional medicine that can cure various diseases, such as hypercholesterol. Kombucha made of fermented sweetened tea using symbiotic growth of khamir and bacteria. Functional properties of kombucha related to metabolite that
Merkuria Karyantina, Nanik Suhartatik
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Antioxidant and Antibacterial Test On Kombucha Tea Varian Pedada (Sonneratia caseolaris)
Babali Nursing ResearchIntroduction: Kombucha tea is a health drink that can detoxify, antioxidant, energy source and boost the immune system. Kombucha has many variations in taste, including variations in adding fruit such as strawberries, apples, and peaches.
Nur Lu'Lu Fitriyani +4 more
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In vitro assessment of bioaccessibility of the antioxidant activity of kombucha beverages after gastric and intestinal digestion [PDF]
Food and Feed Research, 2020 Kombucha beverage is a fermented product obtained by kombucha culture fermentation of, usually, black or green tea. Besides black and green tea, kombucha also ferments water extracts of medicinal herbs. The obtained products possess antioxidant activity.
Vitas Jasmina S. +4 more
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Kombucha Bacteria Growth Rate At Different Temperatures [PDF]
, 2023 Many commercially available kombucha products instruct to keep the bottle refrigerated. Kombucha contains probiotic bacteria. Bacteria are known to proliferate at different temperatures.
Korte, Cassandra S +3 more
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Key Kombucha Process Parameters for Optimal Bioactive Compounds and Flavor Quality
FermentationThe relationship between Kombucha fermentation process parameters and microbial composition was investigated. Green tea Kombucha fermented slower, producing a higher sugar/acid ratio, residual sucrose, and sweeter taste compared to black tea Kombucha. No
Saikiran Chaluvadi +7 more
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, 2021 I created a new brand of kombucha with three flavors. I designed the identity for the product, labels, and carrier box/multiple-serving packaging. I also made an advertising campaign for the drink.
Henderson, Gavin
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The determination of anions and metals in kombucha using ion chromatography and inductively coupled plasma optical emission spectroscopy [PDF]
, 2016 Kombucha is a fermented tea that has been consumed since the time of the Tsin Dynasty inChina.1 It is produced from the modification of sweetened tea by a symbiotic culture of bacteriaand yeast.
NC DOCKS at Western Carolina University +1 more
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PELUANG MINUMAN KOMBUCHA SEBAGAI PANGAN FUNGSIONAL [PDF]
, 2020 AbstrakKebiasaan masyarakat Indonesia dalam mengkonsumsi teh, memberikan peluang yang besar dalam pengembangan kombucha. Kombucha merupakan minuman yang terbuat dari teh yang difermentasi menggunakan mikroorganisme, yang mempunyai lebih banyak manfaat ...
Khamidah, Aniswatul -, Antarlina, S. S.
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PENGARUH TEH KOMBUCHA TERHADAP KEKERASAN ENAMEL: EFFECT OF KOMBUCHA TEA ON ENAMEL HARDNESS [PDF]
, 2010 Kombucha tea is a beverage product obtained by the fermentation of sugared tea with Kombucha starter. Kombucha tea believed as a healthy beverage. Healthy beverage kombucha tea consumed for its beneficial effects on human health.
Trimurni Abidin, Mita Zahara Hutagalung
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