Results 71 to 80 of about 238,088 (240)
Kombucha microbiome as a probiotic: a view from the perspective of post-genomics and synthetic ecology [PDF]
, 2012 Probiotics are essential for establishing and maintaining optimal immune health. The probiotic therapy is known from alternative medicine for ages; however, the recent demonstration of the normal microflora to induce innate immunity has introduced the ...
de Vera J.-P. +3 more
core +3 more sources
Journal of Human Nutrition and Dietetics, Volume 39, Issue 1, February 2026.The fermented food intake questionnaire (FFIQ), developed to assess habitual intake in adults aged 18–60 years, was validated against six 24‐h dietary recalls. The FFIQ showed reasonable validity and repeatability for total fermented food intake as well as for most individual foods and food categories.
Aimone Ferri +7 more
wiley +1 more source
Polish Journal of Food and Nutrition Sciences, 2019 Kombucha is a fermented tea beverage, which is traditionally prepared by fermenting sweetened black tea with tea fungus, which is a consortium of yeasts and acetic acid bacteria.
Dragoljub Cvetković +6 more
doaj +1 more source
Textural characteristics of fermented milk beverages produced by kombucha [PDF]
, 2009 Rheological properties of fermented dairy products are very important parameters of the product quality. The behaviour of gel formed during fermentation of milk is influenced by a great number of factors, such as: milk composition, starter culture ...
Duraković Katarina G. +3 more
core +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. +8 more
wiley +1 more source
Probable gastrointestinal toxicity of kombucha tea [PDF]
Journal of General Internal Medicine, 1997 Kombucha tea is a health beverage made by incubating the Kombucha "mushroom" in tea and sugar. Although therapeutic benefits have been attributed to the drink, neither its beneficial effects nor adverse side effects have been reported widely in the scientific literature.
R, Srinivasan +2 more
openaire +2 more sources
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
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 +9 more
wiley +1 more source
The kombucha from Rhizophora mucronata Lam. herbal tea: Characteristics and the potential as an antidiabetic beverage [PDF]
Journal of Pharmacy & Pharmacognosy Research, 2020 Context: Kombucha from tea is reported to be beneficial for health. Moreover, it can be used as a hepatoprotective, antiproliferative, antimicrobial, antidiabetic, and antilipidemic agent and is capable of healing stomach ulcers.
Hardoko +2 more
doaj
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. +2 more
doaj +1 more source