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Effect of Carrier Materials in Foam-Mat Drying on the Flow Properties of Kombucha Tea Powder
Indonesian Journal of Pharmaceutical EducationThe high water content in kombucha tea drinks will trigger decomposition through chemical reactions and microbial contamination. The formulation of beverages into powders can reduce the water content in the preparation so as to extend the product's ...
Nooryza Martihandini, Nuri Handayani
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Physico-chemical properties and sensory evaluation of kombucha tea-based gummy candy
Letters in Food ResearchGrowing consumer demand for functional and health-promoting confectionery products has driven the development of innovative gummy formulations incorporating functional beverages, including kombucha tea.
M.I. Ismauddin +2 more
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DEVELOPMENT OF KOMBUCHA FROM BLACK TEA AND DRIED ORANGE PEEL TEA
ICCMETS Conference Proceedings 2023, 2023Kombucha is a fermented tea beverage prepared by inoculating sweetened tea with symbiotic culture of bacteria and yeast (SCOBY). SCOBY is generally perceived as a cellulose-based thick biofilm floating in kombucha. Kombucha has been gaining increasing attention globally owing to its numerous health benefits.
Panchalee Pathanibul +2 more
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ChemistrySelect
This study introduces a green synthesis approach for producing tin dioxide (SnO2) nanoparticles (NPs) using Kombucha tea and evaluates their photocatalytic effectiveness in degrading the Procion Red MX‐5B (PR) dye.
Zeynep Özserçe Haste +3 more
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This study introduces a green synthesis approach for producing tin dioxide (SnO2) nanoparticles (NPs) using Kombucha tea and evaluates their photocatalytic effectiveness in degrading the Procion Red MX‐5B (PR) dye.
Zeynep Özserçe Haste +3 more
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Proceedings of International Conference on Halal Food and Health Nutrition
Kombucha is a fermentation product between green tea and microorganisms. The basic ingredients for kombucha can be obtained from plants that contain high antioxidants, such as green tea, butterfly pea flowers, rosella flowers, chamomile flowers and lavender flowers. The aim of this research was to determine the phenolic content and functional groups in
Eva Agustina +7 more
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Kombucha is a fermentation product between green tea and microorganisms. The basic ingredients for kombucha can be obtained from plants that contain high antioxidants, such as green tea, butterfly pea flowers, rosella flowers, chamomile flowers and lavender flowers. The aim of this research was to determine the phenolic content and functional groups in
Eva Agustina +7 more
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International Journal of Health and Medicine
Kombucha tea is a drink produced through a fermentation process of a mixture of tea and sugar using kombucha culture or also called SCOOBY ( Symbiotic Culture of Bacteria and Yeast) .
Sri Bulan Nasution +4 more
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Kombucha tea is a drink produced through a fermentation process of a mixture of tea and sugar using kombucha culture or also called SCOOBY ( Symbiotic Culture of Bacteria and Yeast) .
Sri Bulan Nasution +4 more
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ISTEK
Kombucha tea is a beverage produced from sweet tea using symbiotic bacteria and yeast. This study aims to investigate and compare the pH, carbohydrate reduction, vitamin C content, and antioxidant content of different varieties of kombucha, analysing the
Mutiara Sani Gunawan, Nunung Kurniasih
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Kombucha tea is a beverage produced from sweet tea using symbiotic bacteria and yeast. This study aims to investigate and compare the pH, carbohydrate reduction, vitamin C content, and antioxidant content of different varieties of kombucha, analysing the
Mutiara Sani Gunawan, Nunung Kurniasih
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Review of the benefits of kombucha tea: chemical components and pharmacological activities
Food ResearchKombucha tea is a type of tea that undergoes fermentation through the inclusion of tea leaves, sugar, and a symbiotic culture of bacteria and yeast (SCOBY). The fermentation process typically spans a period of around 10 to 15 days.
D.F. Mohd Farid +2 more
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JOURNAL OF BIOCHEMISTRY, MICROBIOLOGY AND BIOTECHNOLOGY
Miracle berry (Synsepalum dulcificum) is a plant with unique taste-altering properties, which converts the sour taste of foods into sweetness. Therefore, it is highly interesting to incorporate it into kombucha, a well-known fermented product. This study
Aida Nurin Nasril Hidzir +1 more
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Miracle berry (Synsepalum dulcificum) is a plant with unique taste-altering properties, which converts the sour taste of foods into sweetness. Therefore, it is highly interesting to incorporate it into kombucha, a well-known fermented product. This study
Aida Nurin Nasril Hidzir +1 more
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International Journal of Food Science & Technology
Fermented foods, such as kombucha, have gained popularity due to their rich content of beneficial bioactive compounds. Papaya leaves, known for their abundance of bioactive substances such as alkaloids, flavonoids, and phenolic compounds, have garnered ...
Anh Duy Do +5 more
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Fermented foods, such as kombucha, have gained popularity due to their rich content of beneficial bioactive compounds. Papaya leaves, known for their abundance of bioactive substances such as alkaloids, flavonoids, and phenolic compounds, have garnered ...
Anh Duy Do +5 more
semanticscholar +1 more source