Desenvolvimento e Caracterização de Kombucha Produzida com Ingredientes Orgânicos e Convencionais
Revista Contexto & Saúde, 2023 Kombucha é uma bebida fermentada obtida facilmente e com grande potencial terapêutico. O processo de produção da bebida não é padronizado. Apesar disso, deve estar de acordo com o padrão de identidade e qualidade determinado pelo Ministério da ...
Luana Lermen Becchi +5 more
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Journal of Materials Exploration and Findings, 2023 The cellulose from Symbiotic Culture of Bacteria and Yeast (SCOBY) can be used as a biosorbent for dye adsorption, such as Methylene Blue and Brilliant Green.
Leonard Mateus Sigiro +2 more
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Kombucha Tea Fortified With <i>Spirulina Maxima</i> and <i>Haematococcus pluvialis</i>: Impact on Physicochemical Properties, Bioactive Profile, and Antioxidant Capacity. [PDF]
Food Sci NutrThe fortification of kombucha tea with microalgae significantly enhances its bioactive profile, where Spirulina maxima (4%) acts as the optimal fermentation enhancer by increasing phenolics and organic acids, while Haematococcus pluvialis (4%) serves as the best astaxanthin source, with both microalgae contributing to elevated antioxidant activity ...
Denizkara AJ, Akarca G.
europepmc +2 more sources
"Scobie and the 'Stigmata of Loneliness'"
Creative Saplings, 2022 The Heart of the Matter is usually considered a 'Catholic' novel as the protagonist, Major Scobie, is a Catholic by religion. His broken rosary points to the muddle of religious belief set up in him. Scobie is nailed to the cross by his compassion and feeling of responsibility for the pain and misery of others.
openaire +1 more source
SCOBY cellulose applied to the food industry: alternative in obtaining and purification methods
, 2023 This study aimed to relate the benefits, uses and limitations of vegetable, bacterial and SCOBY cellulose in the food industry, focusing on obtaining and applying SCOBY cellulose (CS) as a food raw material and its use in the reuse of food waste.
Fernandes, Laylla Nunes
core +1 more source
Kombucha Healthy Drink—Recent Advances in Production, Chemical Composition and Health Benefits
Fermentation, 2023 Kombucha, one of the ordinary fermented beverages consumed worldwide, is produced by fermenting tea and sugar with a symbiotic culture of bacteria and yeasts or so-called SCOBY.
Haruthairat Kitwetcharoen +6 more
doaj +1 more source
Characteristics and biochemical composition of kombucha – fermented tea
Medycyna Ogólna i Nauki o Zdrowiu, 2020 Introduction Kombucha is a fermented tea beverage produced by using a symbiotic culture of bacteria and yeast, so-called SCOBY. The tea fungus comes from the regions f East Asia, and was brought to Europe from eastern Siberia.
Karolina Jakubczyk Patrycja Jakubczyk +2 more
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Composite of polylactic acid and microcellulose from kombucha membranes
e-Polymers, 2020 Polylactic acid (PLA) is one of the main components of biodegradable and biocompatible composites. Bacterial cellulose from kombucha membranes is an excellent candidate to be used as a natural filler of eco-composites because it is renewable, has low ...
Arteaga-Ballesteros Bárbara Estefanía +4 more
doaj +1 more source
Effect of Sugar and Tea Concentration on the Yield and Quality of Kombucha Tea Drinks with SCOBY Fermentation [PDF]
BIO Web of ConferencesKombucha tea is a fermented beverage made from tea (black or green), sugar, and a symbiotic colony of bacteria and yeast (SCOBY). Kombucha has gained popularity as a health-promoting beverage due to several potential benefits, including the presence of ...
Sugianto Agus, Sholihah Anis
doaj +1 more source
Microbial and Chemical Profiles of Kombucha Made from Freeze-dried SCOBY
, 2022 Kombucha is a traditional fermented tea whose consumption has increased in recent years due to its anti-inflammatory, antioxidant properties. A review of literature revealed opportunities to improve the kombucha fermentation process and to look more ...
Ramakrishnan, Iswarya
core +5 more sources