Results 81 to 90 of about 195,966 (200)

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

Eco‐Microbiology: A Frugal‐Circular Framework for Biosafe, Low‐Cost Practical Microbiology in Secondary Education

Microbial Biotechnology, Volume 19, Issue 4, April 2026.
Eco‐Microbiology: a frugal‐circular pedagogical framework for biosafe, low‐cost, low‐impact microbiology in secondary education—This graphical abstract summarises the Eco‐Microbiology framework, which integrates frugality as a behavioural and design principle (minimal extraction, maximal conservation and upstream waste prevention) alongside biosafety ...
Lara Amorim, Kenneth Timmis, Betina da Silva Lopes, Raquel Ribeiro, Conceição Santos   +4 more
wiley   +1 more source

Health Benefits of Kombucha Tea Enriched with Olive Leaf and Honey

Journal of Obesity and Chronic Diseases, 2020
Kombucha is a fermented beverage that is produced by fermenting tea andbeet sugar solution under aerobic conditions by adding symbiotic culture (yeastsand acetic acid bacteria) named as SCOBY. The health benefits of Kombuchaare mainly associated with the phenolic content of substrate and the microbiotaof Kombucha cultures. Olive leave and honey contain
Gürbüz, Ozan, Güldaş, Metin, Yildiz, Elif, Değirmencioğlu, Nurcan   +3 more
openaire   +3 more sources

Kombucha tea beverage: Microbiological characteristic, antioxidant activity, and phytochemical composition [PDF]

, 2019
The aim of the present study was to determine the microbial composition, antioxidant activity, and content of phytochemicals in prepared kombucha tea beverage. Microbiota was identified by MALDI-TOF mass spectrometry, antioxidant activity of beverage was
E. Ivanišová, L. Godočíková, Kačániová, M., Godočíková, L., K. Meňhartová, Árvay, J., M. Terentjeva, J. Árvay, M. Kačániová, Ivanišová, E., Terentjeva, M., Meňhartová, K.   +11 more
core   +1 more source

Effect of Kombucha Prepared from Green Tea on Blood Glucose Level and Lipid Profile in Diabetic Rats

Journal of Medicinal Plants, 2014
Background: Diabetes is chronic and progressive disease in which lipid disorder is one of the common disorders which in turn cause the formation of its short-and long-term effects.
L Rasouli, H Fallah Huseini, SA Hoseini
doaj  

Clinical Use and Application of Neutropenic Diets for Patients With Cancer: A Cross‐Sectional Survey of Dietitians in Australian Hospitals

Journal of Human Nutrition and Dietetics, Volume 39, Issue 2, April 2026.
ABSTRACT Background The neutropenic diet (ND) has historically been prescribed to reduce infection risk in immunocompromised patients with cancer, despite limited supporting evidence. This study aimed to evaluate current practices surrounding ND use in Australian hospitals.
Trinity Gulliver, Melissa Hewett, Panagiotis Konstantopoulos, Lisa Tran, Evangeline Mantzioris   +4 more
wiley   +1 more source

Kombucha tea antioxidant activity (647.47)

The FASEB Journal, 2014
Kombucha is a black tea product that is produced by fermentation using a symbiotic colony of bacteria and yeast. Kombucha originated in China and in recent years has gained popularity because of its proposed health benefits that could include antioxidant protection.
Kelli Rush, Callie Gustafson, Katherine Seehusen, Francis Mann, Ted Wilson   +4 more
openaire   +1 more source

Growers' Attitudes Towards and Experiences of the Soil Microbiome and Soil Inoculants in the UK: Key Insights for a Developing Research Field

Soil Use and Management, Volume 42, Issue 2, April‐June 2026.
ABSTRACT The soil microbiome provides many functions that play an important part in food production. Microbial inoculants are one method of directly boosting specific functions by introducing key microbes, for instance rhizobia—the nitrogen‐fixing partners of legumes. However, the use of inoculants is quite variable amongst food growers.
Mary Eliza, Ellie Harrison, Anna Krzywoszynska   +2 more
wiley   +1 more source

Characterization of kombucha from green tea

, 2021
El té de kombucha es una bebida resultante de la fermentación de té verde y/o negro endulzado y añadido a un cultivo que contiene un consorcio simbiótico de bacterias y levaduras, presentando así un carácter antimicrobiano y antioxidante. La fermentación del té de kombucha tiene lugar a temperatura ambiente durante un periodo de 3 a 60 días.
Dada, Ana Paula, Lazzari, Anderson, Cestário, Andresa Caroline de Oliveira, Silva, Dario Sousa da, Saraiva, Bianka Rocha, Rosa, Cássia Inês Lourenzi Franco, Matumoto-Pintro, Paula Toshimi   +6 more
openaire   +1 more source

Development of kombucha beverage derived from aquilaria malaccensis tea infused with pineapple and mint [PDF]

, 2022
Kombucha is a popular functional beverage known for its health benefits. The production of kombucha involves fermenting a tea with a symbiotic culture of bacteria and yeasts (SCOBY). The common types of tea that are used as the base of kombucha are black
Looi, Tze San
core