Results 91 to 100 of about 3,518 (233)

Development and Evaluation of Piper sarmentosum -Based Kombucha: Fermentation, Bioactivity, and Sensory Acceptance

Polish Journal of Food and Nutrition Sciences
Piper sarmentosum , renowned for its bioactive properties, was explored as a material for kombucha production. This study investigated P. sarmentosum -based kombucha (PSK), focusing on its phytochemical content, antioxidant and antibacterial activities,
Le Bao Xuyen Nguyen, Anh Duy Do, Thach Phan Van   +2 more
doaj   +1 more source

Kombucha–Chlorella–Proteinoid Biosynthetic Classifiers of Audio Signals

Nano Select, Volume 6, Issue 2, February 2025.
Novel bioelectronic composites, which consist of kombucha, chlorella, and proteinoids, exhibit exceptional audio classification capacities. This living material analyzes electrical waveforms obtained from sound sources, identifying complex audio inputs such as the English alphabet.
Panagiotis Mougkogiannis, Anna Nikolaidou, Andrew Adamatzky   +2 more
wiley   +1 more source

بررسی اثربخشی مداخله ی فراشناختی بر علایم مولفه های فراشناختی در بیماران مبتلا به اختلال بدشکلی بدن [PDF]

, 2011
پژوهش حاضر با هدف بررسی اثربخشی مداخله­ی فراشناختی بر کاهش علایم مربوط به مولفه­های فراشناختی درگیر در بیماران اختلال بدشکلی بدن انجام شد. روش­کار: این پژوهش به روش کار آزمایی بالینی با گروه شاهد و با روش نمونه­گیری داوطلبانه بر روی مراجعین به متخصصین ...
احمدی طهور, محسن, بهرامی, فاطمه, ربیعی, مهدی, صفایی راد, ایرج, کاملی, پریسا   +4 more
core  

Pengaruh Pemberian Minuman Teh Kombucha Terhadap Kadar Trigliserida Pada Wanita Usia 40-55 Tahun Penderita Hipertrigliseridemia [PDF]

, 2016
Latar belakang: Penyakit kardiovaskular dapat disebabkan karena kondisi hipertrigliseridemia. Teh kombucha mengandung tinggi antioksidan dapat membantu menurunkan kadar trigliserida dengan cara meningkatkan aktivitas enzim lipoprotein lipase yang bekerja
F, V. H. (Valendra), Fitranti, D. Y. (Deny)   +1 more
core  

Kombucha Tea—A Double Power of Bioactive Compounds from Tea and Symbiotic Culture of Bacteria and Yeasts (SCOBY) [PDF]

, 2021
Hubert Antolak, Dominik Piechota, Aleksandra Kucharska   +2 more
openalex   +1 more source

Changes in microbial community structure during adaptation of kombucha symbiotic culture of bacteria and yeast to fermentation of sweet and acid whey

Journal of Dairy Science
: Whey is a liquid byproduct from the dairy industry that is not fully utilized and can be problematic to dispose of. Based on its composition, there is potential to upcycle whey into fermented beverages for human consumption. Most focus to date has been
Alyssa Thibodeau, Patrick Reardon, Bjarne Bartlett, Christopher Curtin   +3 more
doaj   +1 more source

Antioxidant and Antibacterial Activity of the Beverage Obtained by Fermentation of Sweetened Lemon Balm (Melissa offi cinalis L.) Tea with Symbiotic Consortium of Bacteria and Yeasts

Food Technology and Biotechnology, 2014
Kombucha is a fermented tea beverage which is traditionally prepared by fermenting sweetened black or green tea (Camellia sinensis L.) with symbiotic consortium of bacteria and yeasts (SCOBY).
Aleksandra S. Velićanski, Dragoljub D. Cvetković, Siniša L. Markov, Vesna T. Tumbas Šaponjac, Jelena J. Vulić   +4 more
doaj   +1 more source

Knife-edge based measurement of the 4D transverse phase space of electron beams with picometer-scale emittance

, 2019
Precise manipulation of high brightness electron beams requires detailed knowledge of the particle phase space shape and evolution. As ultrafast electron pulses become brighter, new operational regimes become accessible with emittance values in the ...
Durham, Daniel, Filippetto, Daniele, Ji, Fuhao, Minor, Andrew, Musumeci, Pietro, Navarro, Jorge Giner   +5 more
core   +1 more source

Microrganismos presentes em uma kombucha artesanal gaúcha

Revista Contexto & Saúde
A kombucha é uma bebida fermentada por uma cultura simbiótica de bactérias e leveduras microbiologicamente ativas (SCOBY) com propriedades apontadas como benéficas à saúde.
Alessandra Campani Pizzato, Giulia Bacim de Araujo e Silva, Marina Borba Tósca , Marjo Cadó Bessa, Flávia Seidler, Giovana Alves de Freitas   +5 more
doaj   +1 more source

From Tea Fermentation to New Technologies: Multisectoral Applications of Kombucha SCOBY Through the Lens of Methodi Ordinatio

Fermentation
The Symbiotic Culture of Bacteria and Yeast (SCOBY) is a cellulose-based biofilm resulting from the fermentation of sweetened tea by a microbial consortium of acetic acid bacteria and yeasts.
Nicole de M. Vianna, Gabriel Albagli, Adejanildo da S. Pereira, Priscilla F. F. Amaral   +3 more
doaj   +1 more source