Results 51 to 60 of about 1,951 (199)

Innocell Bioreactor: An Open-Source Development to Produce Biomaterials for Food and Packaging Based on Fermentation Processes

Fermentation, 2023
A growing number of science and design scholars and design practitioners have recently embarked on studying fermentation processes to produce alternative materials.
Nitzan Cohen, Emma Sicher, Camilo Ayala-Garcia, Ignacio Merino Sanchez-Fayos, Lorenza Conterno, Secil Ugur Yavuz   +5 more
doaj   +1 more source

Bioactive Components and Functional Applications of Sea Buckthorn: A Review

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
Sea buckthorn (Hippophae rhamnoides L.) is a multifunctional food resource whose bioactive composition and functional potential depend strongly on plant part, extraction method, and processing matrix. Fruits and juices are rich in vitamin C, organic acids, carotenoids, phenolic acids, and flavonol glycosides; leaves provide abundant flavonoids ...
Xiaogang Guo, Laifeng Zhuo, Yanru Feng, Menghui Lin, Thanh Ninh Le, Minjie Zhao, Haiying Cai   +6 more
wiley   +1 more source

The effect of red seaweed substitution (Gracilaria sp.) and sugar concentration on the chemical and sensory characteristics of kombucha tea

Depik Jurnal
Kombucha is a traditional fermented beverage known for its biological activities and health benefits. Typically, kombucha is produced from brewed tea fermented with a Symbiotic Culture of Bacteria and Yeast (SCOBY) starter, but other substrates such as ...
Romauli Juliana Napitupulu, Devi Wulansari, Resmi Rumenta Siregar, Sumartini Sumartini, Liliek Soeprijadi   +4 more
doaj   +1 more source

Folate‐Containing Fermented Foods of Plant and Animal Origin: The Value of Traditional Foods to Tackle Folate Deficiency

Food Science &Nutrition, Volume 14, Issue 7, July 2026.
Traditional fermented foods consumed around the world are natural sources of folate. Certain microbes, particularly Lactiplantibacillus plantarum, enhance folate production during the fermentation process, making fermented foods a promising dietary approach to improve folate status and help prevent folate deficiency.
Rida Khan, Sanaullah Iqbal, L. Suzanne Suggs, Pedro Marques‐Vidal   +3 more
wiley   +1 more source

Quality characteristics and antioxidant activity of fermented symbiotic beverages supplemented with Eucheuma cottonii

Discover Food
Seaweeds are an excellent source of nutrients and bioactive compounds associated with health benefits. In this study, symbiotic beverages were prepared by submerged fermentation with Lactobacillus and SCOBY as fermented materials and using Eucheuma ...
Muhammad Qasim Ali, Mohd Akmal Azhar, Mimi Sakinah Abdul Munaim, Nur Fathin Ruslan, Abdurahman Hamid Nour, Noormazlinah Ahmad, Abeer Essam Noman, Luay M. Alsubhi   +7 more
doaj   +1 more source

Separation of Ni (II) from Industrial Wastewater by Kombucha Scoby as a Colony Consisted from Bacteria and Yeast: Kinetic and Equilibrium Studies

Acta Chimica Slovenica, 2019
Kombucha Scoby is a colony consisted from bacteria, yeast and cellulosic pellicle which has unique outcomes and performances in variety of fields. Along with antimicrobial and anti-toxicity of kombucha, it can be adapted to develop reactors for removal ...
Seyyed Mojtaba Mousavi, Seyyed Alireza Hashemi, Aziz Babapoor, Amir Savardashtaki, Hossein Esmaeili, Yaghoub Rahnema, Fatemeh Mojoudi, Sonia Bahrani, Sara Jahandideh, Marziyeh Asadi   +9 more
doaj   +1 more source

Kombucha Tea Fortified With Spirulina Maxima and Haematococcus pluvialis: Impact on Physicochemical Properties, Bioactive Profile, and Antioxidant Capacity

Food Science &Nutrition, Volume 14, Issue 7, July 2026.
The 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 ...
Ayşe Janseli Denizkara, Gökhan Akarca
wiley   +1 more source

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

Characteristics of bioactive components in fermented Sargassum and Ulva Seaweed using SCOBY as potential anti-diabetic candidates [PDF]

BIO Web of Conferences
Sargassum and Ulva are abundant seaweeds in Indonesia, renowned for their bioactive compounds with diverse biological activities, including anti-diabetic properties.
Hardiningtyas Safrina Dyah, Jauharah Nafisyah, Tarman Kustiariyah   +2 more
doaj   +1 more source

Stephen Scobie: Autobiographical

, 2009
The interview focuses on McAlmon's Chinese Opera, a collection which won the Governor General's Award for poetry in 1980. Scobie also discusses other writers in the circle around Gertrude Stein in Paris in the 1920s, and some of Scobie's contempories.
openaire   +1 more source