Results 61 to 70 of about 1,951 (199)

SCoBi Multilayer: A Signals of Opportunity Reflectometry Model for Multilayer Dielectric Reflections

Remote Sensing, 2020
A multilayer module is incorporated into the Signals of Opportunity (SoOp) Coherent Bistatic Scattering model (SCoBi) for determining the reflections and propagation of electric fields within a series of multilayer dielectric slabs. This module can be used in conjunction with other SCoBi components to simulate complex, bistatic simulation schemes that ...
Dylan Boyd, Mehmet Kurum, Orhan Eroglu, Ali Cafer Gürbüz, James L. Garrison, Benjamin Nold, Manuel A. Vega, Jeffrey R. Piepmeier, Rajat Bindlish   +8 more
openaire   +2 more sources

Fermented Plant‐Based Milks: A Review of Physicochemical and Technological Aspects to Sensory and Probiotic Attributes

Food Bioengineering, Volume 5, Issue 2, Page 314-334, June 2026.
Technological and biotechnological processes, including fermentation with selected starter cultures, convert diverse plant raw materials into fermented plant‐based milks. These processes enhance nutritional profiles, functional and probiotic compounds, and improve physicochemical and sensory properties, supported by predictive modeling to optimize ...
Luiz Henrique de Oliveira Cruz, Raíssa Machado Nascimento, Alice Gonçalves Martins Gonzalez, Josiane Roberto Domingues   +3 more
wiley   +1 more source

Production of bacterial cellulose from kombucha SCOBY: optimization of the bioprocess and industrial application

, 2022
Mestrado de dupla diplomação com a Saint-Petersburg State Institute of TechnologyBacterial cellulose (BC) is a natural polymer that has many relevant characteristics such as high water affinity, viscosity and porosity. These properties allow its use in
Petrosian, Artem
core  

A review on health benefits of kombucha nutritional compounds and metabolites

CyTA - Journal of Food, 2018
Kombucha is a beverage made by fermenting sugared tea using a symbiotic culture of bacteria and yeasts. Kombucha consumption has been associated with some health effects such as: the reduction of cholesterol levels and blood pressure, reduction of cancer
Jessica Martínez Leal, Lucía Valenzuela Suárez, Rasu Jayabalan, Joselina Huerta Oros, Anayansi Escalante-Aburto   +4 more
doaj   +1 more source

Innovations in Herbal Functional Beverages: From Green Formulation and Bioactivity Preservation to Sensory Optimization and Regulatory Safety

Food Science &Nutrition, Volume 14, Issue 5, May 2026.
Herbal‐extract‐enriched beverages are emerging as promising functional foods that combine sensory appeal with health‐promoting bioactives. This review summarizes their formulation in hot and cold beverages, focusing on processing challenges, physicochemical stability, sensory quality, encapsulation strategies, health benefits, safety, and regulatory ...
Farhang Hameed Awlqadr, Syamand Ahmed Qadir, Ammar B. Altemimi, Rawaa H. Tlay, Mohammed N. Saeed, Othman Abdulrahman Mohammed, Tarek Gamal Abedelmaksoud   +6 more
wiley   +1 more source

Metagenomic-assembled genomes of kombucha (liquid) and SCOBY (biofilm)

Binned metagenomic-assembled genomes recovered from kombucha (liquid) and SCOBY ...
Magliulo, Raffaele
core   +1 more source

Incorporation of Kombucha Bacterial Cellulose to Produce Tomato Leathers via Cast‐Tape Drying

Journal of Food Process Engineering, Volume 49, Issue 5, May 2026.
Tomato leathers containing kombucha bacterial cellulose (KBC) were produced by cast‐tape drying. The incorporation of KBC changes the drying time of tomato leathers by cast‐tape drying. Tomato leathers containing KBC had antioxidant properties and consumer acceptability similar to tomato leather without KBC.
Fernando Ribeiro de Souza, Raquel da Silva Simão, Diego Castro Squinello, Luisa Maria Figueiredo Lima, João Borges Laurindo, Germán Ayala Valencia   +5 more
wiley   +1 more source

Effect of Green Tea Kombucha Within an Energy‐Restricted Diet on Cardiometabolic Risk Markers in Individuals With Excess Body Weight: A Randomized Controlled Trial

Journal of Food Science, Volume 91, Issue 4, April 2026.
ABSTRACT Green tea kombucha is a fermented beverage notable for its rich content of bioactive compounds, yet it remains underexplored. Thus, this study aimed to evaluate the effect of green tea kombucha consumption, in combination with an energy‐restricted diet, on traditional cardiometabolic risk markers in individuals with excess weight.
Dandara Baia Bonifácio, Gabriela Macedo Fraiz, Udielle Vermelho Lacerda, Rodrigo Rezende Cardoso, Thayná de Souza Coura Dias, Viviana Corich, Alessio Giacomini, Frederico Augusto Ribeiro de Barros, Josefina Bressan   +8 more
wiley   +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

Physicochemical, Sensory, and Microbiological Properties of Butterfly Pea Flower (Clitoria ternatea L.) Kombucha: Effects of Sugar Type and Starter Concentration

Jurnal Pangan dan Agroindustri
Butterfly pea flower (Clitoria ternatea L.) is a promising substrate for functional kombucha because of its anthocyanin and phenolic contents. This study evaluated the effects of sucrose and palm sugar combined with starter concentrations of 2, 4, and 6%
Enrico Valent Haryanto Adhiwono, Fafa Nurdyansyah, Rini Umiyati, M. Khoiron Ferdiansyah   +3 more
doaj   +1 more source