Alternative raw materials in kombucha production
A Freitas, P Sousa, N Wurlitzer - … Journal of Gastronomy and Food Science, 2022 - Elsevier
Kombucha is the fastest growing functional beverage market due to consumers' interest in
healthier foods. Traditionally produced with tea from Camellia sinensis, sugar, and SCOBY …
healthier foods. Traditionally produced with tea from Camellia sinensis, sugar, and SCOBY …
Fermented beverage benefits: A comprehensive review and comparison of kombucha and kefir microbiome
Beverage fermentation is an ancient ritual that has been practised for millennia. It was slowly
disappearing from households and communities due to the advancement of manufacturing …
disappearing from households and communities due to the advancement of manufacturing …
Kombucha fermentation enhances the health-promoting properties of soymilk beverage
X Xia, Y Dai, H Wu, X Liu, Y Wang, L Yin… - Journal of Functional …, 2019 - Elsevier
Soymilk fermentation with kombucha was perfomed at 28° C and 37° C, and changes in the
number of microorganisms, bioactivity and chemical compositions were analyzed during …
number of microorganisms, bioactivity and chemical compositions were analyzed during …
Production process and characteristics of kombucha fermented from alternative raw materials
Kombucha is a beverage obtained by fermenting sweetened green or black tea with a
symbiotic culture of bacteria and yeasts (SCOBY), which claims nutritional characteristics. As …
symbiotic culture of bacteria and yeasts (SCOBY), which claims nutritional characteristics. As …
Kombucha beverages produced from fruits, vegetables, and plants: a review on their pharmacological activities and health benefits
N Anantachoke, R Duangrat, T Sutthiphatkul… - Foods, 2023 - mdpi.com
Kombucha is a traditional health beverage produced by fermenting sweetened tea with a
symbiotic culture of bacteria and yeasts. Consumption of kombucha beverages has been …
symbiotic culture of bacteria and yeasts. Consumption of kombucha beverages has been …
Functional properties and sensory characteristics of kombucha analogs prepared with alternative materials
Y Liu, Y Zheng, T Yang, J Mac Regenstein… - Trends in Food Science & …, 2022 - Elsevier
Background The growing health consciousness among consumers has motivated an
increase in research on functional foods with biologically active components. Among the …
increase in research on functional foods with biologically active components. Among the …
[HTML][HTML] Novel kombucha beverages with antioxidant activity based on fruits as alternative substrates
The consumption of kombucha drinks has remarkably grown during the last decade and,
besides traditional ingredients such as tea leaves, alternative raw materials with interesting …
besides traditional ingredients such as tea leaves, alternative raw materials with interesting …
Kombucha analogues around the world: A review
Kombucha is a traditional healthy beverage usually made by the fermentation of sweetened
tea with a symbiotic culture of bacteria and yeast. The consumption of kombucha is …
tea with a symbiotic culture of bacteria and yeast. The consumption of kombucha is …
[HTML][HTML] Total microbe, physicochemical property, and antioxidative activity during fermentation of cocoa honey into kombucha functional drink
Cocoa honey is a by-product of cocoa bean processing and is rich in sugars and minerals
that is suitable as medium for fermentation, from which then it could be used for making …
that is suitable as medium for fermentation, from which then it could be used for making …
Use of kombucha culture in the production of fermented dairy beverages
Kombucha is a beverage obtained by fermenting tea containing sugar as a result of the
symbiotic relationship between yeast and acetic acid bacteria. In this study, milk and various …
symbiotic relationship between yeast and acetic acid bacteria. In this study, milk and various …