Results 61 to 70 of about 4,761 (179)

The availability of a lactose medium for tea fungus culture and Kombucha fermentation [PDF]

Archives of Biological Sciences, 2012
Kombucha is a traditional beverage that is prepared by fermenting sucrose-sweetened black tea. A medium is inoculated with a cellulose pellicle (popularly known as a “tea fungus”) or fermentation brought from previous cultivation process.
Markov S.L., Cvetković D.D., Velićanski Aleksandra S.   +2 more
doaj   +1 more source

Process‐Based Design of Light Kombucha From Mulberry Coproducts: Effects of Agavins Degree of Polymerization on Physicochemical, Technofunctional, and Functional Potential

International Journal of Food Science, Volume 2026, Issue 1, 2026.
Reducing residual sugars in kombucha while preserving fermentation performance and consumer acceptance remains a key technological challenge. This study evaluated the effect of partially replacing sucrose with agavins of different degrees of polymerization (DPs) on the physicochemical, technofunctional, and functional properties of kombucha formulated ...
Joshua David Castro-Sánchez, Rosa Isela Ortiz-Basurto, Nuria Elizabeth Rocha-Guzmán, Martha Rocío Moreno-Jiménez, Silvia Marina González-Herrera, Karen Marlenne Herrera-Rocha, Saúl Alberto Álvarez, Blanca Morales-Contreras, Seydi Yıkmış   +8 more
wiley   +1 more source

Exploring the microbial composition and metabolites in dark tea Kombucha: a comparative analysis with green tea Kombucha

Beverage Plant Research
Kombucha is typically fermented from green or black tea using symbiotic colonies of bacteria and yeasts (SCOBY), known for its rich bioactive components. However, dark tea kombucha, particularly its nonvolatile metabolites, remains underexplored.
Qing Nie, Shuqia Ding, Mingwei Xie, Huan Wu, Qing Guo, Jiayi Yuan, Yuelan Pang, Xianjun Liao, Zhusheng Liu, Zhonghua Liu, Shuxian Cai   +10 more
doaj   +1 more source

Next‐Generation Biosensors for Real‐Time Quality Monitoring in the Food Industry

Food Bioengineering, Volume 4, Issue 4, Page 564-588, December 2025.
This graphical abstract highlights the use of biosensors for real‐time monitoring of food quality and safety across grains, dairy, meat, seafood, fruits, beverages, bakery, and packaging. Central to this is signal processing, enabling rapid, accurate detection of contaminants, spoilage, and adulterants from farm to fork.
Drisya Raj M. P., Roopa Shri B., Chinta Suneetha, Kanimozhi N.V., Sonali L., Pavithra R., Ashok Kumar S., Palpandi Raja R., Sukumar M.   +8 more
wiley   +1 more source

PENGARUH KONSENTRASI STARTER DAN LAMA FERMENTASI TERHADAP KUALITAS KOMBUCHA BELIMBING WULUH (Averrhoa bilimbi L.) [PDF]

, 2009
At the time the bilimbi produce great at crop moment, its very abundance so a lot of destroy till cause damage making bilimbi many castaway. That happens caused the useful of bilimbi is relative low and limit of prosessing. People still didn’t know about
Sugiarti, Wiwik
core  

Nutritional Interventions for Enhancing Sleep Quality: The Role of Diet and Key Nutrients in Regulating Sleep Patterns and Disorders

Food Science &Nutrition, Volume 13, Issue 12, December 2025.
This review highlights the growing evidence linking diet and key nutrients with sleep quality and circadian regulation. Nutrients such as tryptophan, magnesium, and omega‐3 fatty acids, along with dietary patterns like the Mediterranean and plant‐based diets, demonstrate positive associations with sleep duration and efficiency.
Rony Abou‐Khalil
wiley   +1 more source

KARAKTERISTIK FISIKOKIMIA DAN SENSORI KOMBUCHA CASCARA (KULIT KOPI RANUM)

Jurnal Teknologi dan Industri Pangan, 2020
Kombucha is usually made from tea leaves (Camellia sinensis L.) extracts added with sugar which is fermented with kombucha starter symbiotic culture of bacteria and yeast (SCOBY) containing.
Nurhayati, Sih Yuwanti, Aurora Urbahillah   +2 more
doaj   +1 more source

Integrating Microbiomes for Regenerative Food Systems: Recent Insights, Implementations, and Emerging Trends

Food Science &Nutrition, Volume 13, Issue 12, December 2025.
This review explores how the specific understanding of native microbiome dynamics can aid in advancing agricultural practices and food safety. It also reviews recent advances in microbiome‐targeted technologies, including personalized nutrition, functional foods, and engineered approaches.
Muhammad Tayyab Arshad, Sammra Maqsood, Md. Sakhawot Hossain, Farhang Hameed Awlqadr, Abdul Rauf, Iffat Ullah, Ali Ikram, Ayesha Bibi, Sayeed Mukhtar, Muhammed Adem Abdullahi   +9 more
wiley   +1 more source

Pengaruh Pemberian Minuman Teh Kombucha Terhadap Kadar Glukosa Darah Puasa Pada Wanita Usia 40 – 55 Tahun [PDF]

, 2016
Latar Belakang : Penderita prediabetes berisiko 2 sampai 10 kali berkembang menjadi diabetes mellitus tipe 2. Terjadinya diabetes mellitus tipe 2 dapat dicegah salah satunya dengan meningkatkan asupan tinggi antioksidan, salah satunya yaitu teh kombucha.
Fitranti, D. Y. (Deny), Putri, W. D. (Wieda)   +1 more
core   +3 more sources

Feeding the Skin Barrier: The Impact of Macro‐ and Micronutrients on Skin Barrier Function

Clinical and Translational Allergy, Volume 15, Issue 11, November 2025.
Created in BioRender. Ryczaj, K. (2025) https://BioRender.com/svad2e8. ABSTRACT Background Skin is the largest organ of the human body, and acts as a fundamental barrier. Beyond its protective role, it serves as a key immune organ, mediating immune surveillance and regulation. Exposure to environmental factors such as mechanical trauma, detergents, air
Klaudia Ryczaj, Burcin Beken, Cezmi Akdis   +2 more
wiley   +1 more source