Results 101 to 110 of about 238,088 (240)

Optimizing Bacterial Cellulose Production From Kombucha Tea Utilizing Molasses and Tea Dust in Growth Medium

International Journal of Polymer Science
Kombucha, a potentially probiotic beverage renowned for its health benefits, was brewed using sweetened tea and a microbial consortium known as symbiotic culture of bacteria and yeast (SCOBY).
Suriyapriya Selvaraj, K. Gurumurthy
semanticscholar   +1 more source

Uric Acid‐Lowering and Anti‐Hyperuricemia Effects of Plant‐Based Nutraceuticals and Foods: A Review

Food Chemistry International, Volume 1, Issue 3, Page 216-250, September 2025.
Increased UA production and/or decreased UA secretion cause hyperuricemia. Effects and mechanism of flavonoids in reducing UA are summarized. Terpenoids, saponins, alkaloids, vitamin C, polysaccharides, peptides are effective. Plant‐based foods with UA‐lowering ability are reviewed.
Linwei He, Wenjian Yang, Jianhui Liu
wiley   +1 more source

Effect of Kombucha Tea on Blood Sugar and Blood Lipid Profiles in Diabetic Rats: Short Communication

مجله دانشگاه علوم پزشکی بیرجند, 2015
Background and Aim: Kombucha tea is made through fermentation of sweet tea by Kombucha fungus. It has beneficial therapeutic effects in the treatment of many diseases. The present study aimed at examining the effect of Kombucha tea extract on blood sugar
Mohammad Malekaneh, Sara Sadeghi Zadeh Bafandeh, Fatemeh Hajipoor, Mohsen Naseri   +3 more
doaj  

The Nutritional and Bioactive Components, Potential Health Function and Comprehensive Utilization of Hawthorn: A Review

Food Frontiers, Volume 6, Issue 5, Page 2108-2128, September 2025.
This review systematically and comprehensively analyzes hawthorn (Crataegus spp.), covering its bioactive constituents, properties, and processed products. ABSTRACT Hawthorn is widely cultivated in China, with excellent varieties and steadily increasing production.
Wenteng Yang, Quanhong Gao, Kun Ran, Mingyue Jiao, Xiaodan Fu, Zhenlin Han, Chao Liu, Ningyang Li   +7 more
wiley   +1 more source

Pengaruh Teh Jamur terhadap Kerusakan Hati Tikus [PDF]

, 2009
PENGARUH TEH JAMUR TERHADAP KERUSAKAN HATI ...
Sihombing, M. (Marice), Tuminah, S. (Sulistyowati)   +1 more
core  

EVALUATION OF ANTIOXIDANT ACTIVITIES OF KOMBUCHA GREEN TEA. [PDF]

International Journal of Advanced Research, 2019
Background and Aim:Kombucha Green Tea (KGT)a health promoting fermented beverage traditionally made by fermenting a sweetened green tea with a symbiotic culture of yeast species and acetic acid bacteria. This drink is composed of some probiotics such as acetic acid bacteria and lactic acid bacteria and also tea polyphenols, sugars, ethanol, water ...
Shimaa S. Ibrahim, Salam, Soheir S. Abd-El, Amer, Mahmoud M., Mohamed, Aly F., Sherin M.Emam, Reyad M. El-Sharkawy.   +5 more
openaire   +1 more source

Pseudocereal Proteins: Structural and Nutritional Properties, Applications in Food Matrices, In Vitro Digestibility, and Bioactivity

Sustainable Food Proteins, Volume 3, Issue 3, September 2025.
The trend toward plant‐based proteins has driven the study of unconventional sources, such as pseudocereal proteins (amaranth, quinoa, and buckwheat). This review analyzes their nutritional, techno‐functional, and bio‐functional aspects, their application in food products, especially beverages, and their digestibility through in vitro methods ...
Santiago E. Suárez, Francisco Speroni, María Cristina Añón   +2 more
wiley   +1 more source

Pengaruh Pemberian Minuman Teh Kombucha Terhadap Kadar Trigliserida Pada Wanita Usia 40-55 Tahun Penderita Hipertrigliseridemia [PDF]

, 2016
Latar belakang: Penyakit kardiovaskular dapat disebabkan karena kondisi hipertrigliseridemia. Teh kombucha mengandung tinggi antioksidan dapat membantu menurunkan kadar trigliserida dengan cara meningkatkan aktivitas enzim lipoprotein lipase yang bekerja
F, V. H. (Valendra), Fitranti, D. Y. (Deny)   +1 more
core  

Perbandingan Total Mikroba Kombucha dengan Variasi Jenis Teh dan Lama Fermentasi [PDF]

, 2020
. Kombucha is a fermented beverage made from tea and sugar. This fermentation is a work of bacteria and yeast consorsia that make a powerful symbiosis cooperation resulting kombucha with quality chemically increased. This kombucha is a healthful beverage
Halijah, Halijah, Khaerah, Azrini, Nawir, Nurhilmi   +2 more
core   +2 more sources

GREEN REDUCTION OF GRAPHENE OXIDE BY USING KOMBUCHA TEA

Eskişehir Technical University Journal of Science and Technology A - Applied Sciences and Engineering, 2019
In this study, a simple and efficient method of reduction for the preparation of reduced graphene oxide (RGO) from graphene oxide (GO) using Kombucha Tea (KT) is reported. The graphene oxides (GOs) were produced from natural graphite (Gr) powders based on Hummers’ method. KT was used as natural reductants to reduction of GO.
Kütük, Nurşah, Boran, Filiz, Çetinkaya Gürer, Sevil   +2 more
openaire   +4 more sources