Results 31 to 40 of about 4,761 (179)

Assessment of propolis-fermented Kombucha tea’s microbiological, physicochemical and sensory characteristics [PDF]

Emirates Journal of Food and Agriculture
The functional properties of fermented foods have a significant impact on human health. Kombucha tea is a functional food that provides numerous prophylactic and therapeutic benefits.
Rabia Turkoğlu Bacanak, Erhan Keyvan
doaj   +3 more sources

Antimicrobial activity of kombucha made from Rtanj tea [PDF]

Hemijska Industrija, 2005
Kombucha is a beverage with special therapeutic properties produced by the metabolic activity of yeasts and acetic acid bacteria in sweetened black tea (traditional cultivation medium).
Cvetković Dragoljub D., Markov Siniša L., Velićanski Aleksandra   +2 more
doaj   +1 more source

Research progress on alternative kombucha substrate transformation and the resulting active components

Frontiers in Microbiology, 2023
Kombucha is a customary tea-based beverage that is produced through the process of fermenting a mixture of tea and sugar water with symbiotic culture of bacteria and yeast (SCOBY).
Jingqian Su, Qingqing Tan, Qian Tang, Zhiyong Tong, Minhe Yang   +4 more
doaj   +1 more source

PENGARUH PEMBERIAN “KOMBUCHA” TEH ROSELLA TERHADAP PROFIL DARAH MENCIT (Mus musculus L)

Agritech, 2015
“Kombucha” rosella tea is a functional fermented beverage product solution from the petals of rosella tea and sugar using a microbial starter “Kombucha” (Acetobacter xylinum and several kind of yeast). The objective of the experiment was to determine the
Mukhani Dwi Hidayanti, Sussi Astuti, Maria Erna Kustyawati   +2 more
doaj   +1 more source

Efficacy of the Kombucha Beverage Derived from Green, Black, and Pu’er Teas on Chemical Profile and Antioxidant Activity

Journal of Food Quality, 2021
Kombucha is a symbiotic culture of bacteria and yeast which produces a high-end fruity fitness beverage by fermentation of normal tea for approximately two weeks.
Yi Hsieh, Ming-Chung Chiu, Jui-Yu Chou
doaj   +1 more source

Batch fermentation of black tea by kombucha: A contribution to scale-up [PDF]

, 2005
Local domestic Kombucha was used in fermentation of 1.5 g L-1 of black tea (Indian tea, " Vitamin ", Horgoš, Serbia and Montenegro), sweetened with approximately 70 g L'1 of sucrose.
Klašnja Mile T., Kolarov Ljiljana A., Lončar Eva S., Malbaša Radomir V., Đurić Mirjana S.   +4 more
core   +1 more source

Changes in Bioactive Compounds, Antioxidant Activities and Chemical Properties of Pickled Tea By-Product Fermentation: Promising Waste Management and Value-Added Product

Fermentation, 2022
Pickled tea is an ethnic fermented product produced using Assam tea (Camellia sinensis var. assamica) leaves. It is produced in large quantities every year and the liquid waste from its production is estimated to be up to 2500 mL per every kilogram of ...
Sawarin Wispen, Pimpinan Somsong, Chalat Santivarangkna, Pimsiri Tiyayon, Wimonphan Chathiran, Karl R. Matthews, Warangkana Srichamnong   +6 more
doaj   +1 more source

Investigation of the Antioxidant Potential of Kombucha Prepared Using Salvia officinalis L.

Turkish Journal of Agriculture: Food Science and Technology
Kombucha is a slightly acidic sugary drink made by fermenting sweetened tea. It is known for its numerous health advantages. The objective of this study is to explore the possible effects of Salvia officinalis on enhancing the biochemical characteristics
Cihan Düşgün
doaj   +1 more source

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., Popović Ljiljana M., Čakarević Jelena C., Malbaša Radomir V., Vukmanović Stefan Z.   +4 more
doaj  

Innovations in Herbal Functional Beverages: From Green Formulation and Bioactivity Preservation to Sensory Optimization and Regulatory Safety

Food Science &Nutrition, Volume 14, Issue 5, May 2026.
Herbal‐extract‐enriched beverages are emerging as promising functional foods that combine sensory appeal with health‐promoting bioactives. This review summarizes their formulation in hot and cold beverages, focusing on processing challenges, physicochemical stability, sensory quality, encapsulation strategies, health benefits, safety, and regulatory ...
Farhang Hameed Awlqadr, Syamand Ahmed Qadir, Ammar B. Altemimi, Rawaa H. Tlay, Mohammed N. Saeed, Othman Abdulrahman Mohammed, Tarek Gamal Abedelmaksoud   +6 more
wiley   +1 more source