Results 121 to 130 of about 195,966 (200)

Reconstruction of Simplified Microbial Consortia to Modulate Sensory Quality of Kombucha Tea. [PDF]

Foods, 2022
Ferremi Leali N, Binati RL, Martelli F, Gatto V, Luzzini G, Salini A, Slaghenaufi D, Fusco S, Ugliano M, Torriani S, Salvetti E.   +10 more
europepmc   +1 more source

Quality Characterization of Kombucha using Black Tea, Pandan Leaves Tea and Raisin Tea

Kombucha is a fermented tea drink that has gained popularity worldwide due to its potential health benefits. The quality of kombucha is influenced by various factors including the type of tea used in its production.
Hendra, Nur Nathasya, Seow, Eng Keng
core  

Analysis of Phenolic Content of Green Tea Kombucha and Butterfly Pea (Clitoria Ternatea L.) Flower Kombucha Using Spectrophotometer Uv-Vis

Kombucha is a health drink that comes from fermented green tea and microorganisms such as Acetobacter xylinum. Kombucha is believed to have high antioxidant content.
Huzainiyah, Sistani, Purnamasari, Risa, Nafisah, Raihana Frika, Wati, Diana Rahma, Agustina, Eva   +4 more
core   +1 more source

A systematic, complexity-reduction approach to dissect the kombucha tea microbiome. [PDF]

Elife, 2022
Huang X, Xin Y, Lu T.
europepmc   +1 more source

Sustainable plant-based kombucha production: Investigating the antimicrobial properties following addition of lemon peel, banana peel, and Calendula officinalis flowers

embargoed_20260227The use of agro-waste in food production offers a sustainable solution to environmental challenges while fostering innovation in the development of functional food products. As an example, kombucha, a fermented beverage produced using a
SALIMIAN, GHAZAL
core  

Enzymatic Effects of Pancreatic Amylase Inhibition by Kombucha Tea [PDF]

, 2013
Kombucha is a fermented tea beverage produced through use of a symbiotic culture of bacteria and yeast (SCOBY). The purported health benefits of this drink are being assessed through the use of an assay simulating breakdown of starches in the mouth.1 ...
Mann, Francis, Villeneuve, Mallory
core  

Antioxidant, Antiproliferative, Antibacterial, and Antimalarial Effects of Phenolic-Rich Green Tea Kombucha

Beverages
Green tea kombucha, produced using a green tea (Camellia sinensis) grown in Brazil, was characterized and its in vitro bioactive properties were evaluated. Overall, 92 phenolic compounds were identified (70.7% flavonoids, 25% phenolic acids, 2.2% lignans,
Udielle Vermelho Lacerda, Carolina Vargas Pereira da Costa, Rodrigo Rezende Cardoso, Carolina Thomaz dos Santos D’Almeida, Mariana Araújo Vieira do Carmo, Amanda dos Santos Lima, Laura da Silva Cruz, Amanda Bubula de Souza, Philipe Oliveira Fernandes, Vinícius Gonçalves Maltarollo, Mariana Simões Larraz Ferreira, Luciana Azevedo, Monique Renon Eller, Viviana Corich, Alessio Giacomini, Frederico Augusto Ribeiro de Barros   +15 more
doaj   +1 more source

Application of Iron Nanoparticles Synthesized from a Bioflocculant Produced by Yeast Strain Pichia kudriavzevii Obtained from Kombucha Tea SCOBY in the Treatment of Wastewater. [PDF]

Int J Mol Sci, 2023
Tsilo PH, Basson AK, Ntombela ZG, Dlamini NG, Pullabhotla RVSR.   +4 more
europepmc   +1 more source

Application of the "SCOBY" and Kombucha Tea for the Production of Fermented Milk Drinks. [PDF]

Microorganisms, 2021
Kruk M, Trząskowska M, Ścibisz I, Pokorski P.   +3 more
europepmc   +1 more source

Kombucha Tea-A Double Power of Bioactive Compounds from Tea and Symbiotic Culture of Bacteria and Yeasts (SCOBY). [PDF]

Antioxidants (Basel), 2021
Antolak H, Piechota D, Kucharska A.
europepmc   +1 more source