Results 21 to 30 of about 208,383 (189)

KOMBREAD, Kombucha as a Functional Starter for Sourdough Bread: Physicochemical Properties, Microbiological Characterization, and Quality Evaluation. [PDF]

Food Sci Nutr
Kombucha can be used as a microbial starter to accelerate sourdough fermentation, reducing maturation time from 10–14 days to about 5 days. The resulting bread maintains comparable texture, structure, and sensory qualities to traditional sourdough while offering enhanced functional benefits, including higher phenolic content and antioxidant capacity ...
Chinello M, Tawfik RNR, Canazza E, Nadai C, de Barros FAR, Lomolino G, Lante A, Corich V, Giacomini A.   +8 more
europepmc   +2 more sources

A Toxic Hepatitis Caused the Kombucha Tea – Case Report

Macedonian Journal of Medical Sciences, 2014
Background: Toxic hepatitis may clinically manifest as other diseases of the liver, where it must always be considered in differential diagnoses of unexplained liver damage, such as poisoning with kombucha tea.Case report: 47-year old female patient was hospitalized and has consumed daily ounces of kombucha tea.
Kovacevic Z., Davidovic, Goran, Vučković-Filipović, Jelena, Janićijević-Petrović M., Janicijevic, Katarina, Popovic A.   +5 more
core   +6 more sources

Acute and Chronic Effects of Green Tea Kombucha With and Without Grape Skin Extract on Immune and Oxidative Stress Markers in Beginner Runners: A Randomized Controlled Trial. [PDF]

J Food Sci
ABSTRACT Green tea kombucha is an antioxidant‐rich beverage with promising health benefits. However, evidence regarding its effects in physically active individuals remains limited. This study investigated the acute and chronic effects of green tea kombucha, with or without grape skin extract, on immune and oxidative stress markers in beginner runners.
Bonifácio DB, de Paulo RS, Mendes PHV, Lacerda UV, Cardoso RR, Souza HS, de Barros FAR, Bressan J.   +7 more
europepmc   +2 more sources

Exploring the characteristics of kombucha tea fermented with soursop (Annona muricata), Noni (Morinda citrifolia) and pineapple (Ananas comosus) [PDF]

BIO Web of Conferences
The current study aims to determine the physico-chemical and sensory properties of kombucha tea fermented with soursop (Annona muricata), noni (Morinda citrifolia), and pineapple (Ananas comosus) juices.
Azizan Muhammad Adib, Qadir Rahman, Zakaria Mizatul Athila, Mohsin Aliah Zannierah, Meor Hussin Anis Shobirin   +4 more
doaj   +2 more sources

Physicochemical, Bioactive, and Clinical Evaluation of Blueberry-Enriched Kombucha as a Functional Beverage. [PDF]

J Food Sci
ABSTRACT This study aimed to develop a blueberry‐flavored kombucha and evaluate its functional properties and effects on human intestinal health. The beverage was produced from green tea and sucrose, fermented with a symbiotic culture of bacteria and yeasts (SCOBY), followed by the addition of blueberry syrup and a second fermentation stage.
Anselmini AM, Lorandi G, Peruzzolo M, Gonçalves IL, Cansian RL, Zeni J, Valduga E, Hsu AKW, Zanardo VPS, Toniazzo Backes G.   +9 more
europepmc   +2 more sources

Isolation of Kombucha Microorganisms for Application in Perilla Beverage Fermentation. [PDF]

Food Sci Nutr
Five commercial kombucha samples from Vietnam were screened, yielding 37 isolates (22 AAB, 6 LAB, 9 yeasts). Three representative strains—Komagataeibacter saccharivorans, Levilactobacillus brevis, and Wickerhamomyces anomalus—were identified and combined into a defined starter consortium (yeast: AAB: LAB = 2:2:1).
Chi NTY, Duong NA, Nguyen TTK, Nho TQ.
europepmc   +2 more sources

Development of Kombucha Tea with Gac and Mango Fruits: Sensory, Nutritional, Phytochemical, Physicochemical and Antioxidant Evaluation

, 2023
Kombucha tea is a sweetened black tea beverage that undergoes fermentation with a starter culture of bacteria and yeast (SCOBY). In this study, gac (Momordica cochinchinensis) and mango (Mangifera indica) fruits were primarily chosen for infusion into ...
Dzulkarnain F.M. Farid, Dzulkarnain F.M. Farid, Nurus S.A. Aziz, Nurus S.A. Aziz, Kombucha, Black tea, Gac fruit, Mango, Kombucha, Black tea, Gac fruit, Mango, Tri B. Julianti, Tri B. Julianti   +3 more
core   +8 more sources

Development of Low-Caffeine Kombucha Using Lotus Root Tea and an Evaluation of Its Functional Properties

Beverages
Kombucha, traditionally fermented from black or green tea, is well known for its potential health benefits. However, its high caffeine content may limit consumption for certain individuals.
Jin Seon Baek, Younhee Nam, Sunghee Kim, Hee Song Kim, Eun Jin Lee, Mee-Ryung Lee, Soo Rin Kim   +6 more
doaj   +2 more sources

Fermented Tea as a Food with Functional Value—Its Microbiological Profile, Antioxidant Potential and Phytochemical Composition

Foods, 2023
Kombucha is a fermented tea drink produced by a symbiotic culture of bacteria and yeast, known as SCOBY. Its base has traditionally been black tea, which has been recognized for its health-promoting properties, particularly its antioxidant activity based
Karolina Jakubczyk, Łukasz Łopusiewicz, Joanna Kika, Katarzyna Janda-Milczarek, Karolina Skonieczna-Żydecka   +4 more
doaj   +1 more source

Erosive potential of ice tea beverages and kombuchas

Acta Odontologica Scandinavica, 2023
Kombuchas and other tea-based beverages are often perceived as healthy products despite the lack of knowledge on their effects on oral health. This in vitro study determined the erosive potential of commercial kombuchas, and ice teas compared to cola drinks.The pH and fluoride content of 7 kombuchas and 18 tea drinks were measured with ion-selective ...
Lind Elisa, Mähönen Hilma, Latonen Rose-Marie, Lassila Lippo, Pöllänen Marja, Loimaranta Vuokko, Laine Merja   +6 more
openaire   +2 more sources