Kombucha Research & Scientific Studies
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COPPER CONTENT IN KOMBUCHA FERMENTED MILK PRODUCTS
By Ana D urovi, Sneana Kravi, Zvonimir J Suturovi, Zorica S Stojanovi
Copper belongs to a group of essential elements and needs to be replenished through food in certain quantities every day. But on the other hand, the ingestion of large amounts of copper has an adverse effect on the human body, so that food should be subject to control in terms of copper ...
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CORRELATION OF THE MICROSTRUCTURE WITH VISCOSITY AND TEXTURAL PROPERTIES DURING MILK FERMENTATION BY KOMBUCHA INOCULUM
By Vladimir R Vuki, Katarina G Kanuri, Spasenija D Milanovi, Mirela D Ilii, Dajana V Hrnjez, Marjan I Ranogajec
The aim of this study was to examine the changes in the microstructure, textural properties, and viscosity of the gel formed during milk fermentation with kombucha inoculum and to establish a relationship between the microstructure and these properties. The values of the analyzed ...
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COSMECEUTICAL EFFECT OF ETHYL ACETATE FRACTION OF KOMBUCHA TEA BY INTRADERMAL ADMINISTRATION IN THE SKIN OF AGED MICE
By Nafiseh Pakravan PhD, Elaheh Mahmoudi PhD, Seyed Ali Hashemi PhD, Jamal Kamali BSc, Reza Hajiaghayi PhD, Mitra Rahimzadeh PhD, Vajiheh Mahmoodi MSc
Background/Purpose: Natural ingredients have been always an interesting approach to prolong the youthful appearance of skin. One of the natural compounds is Kombucha tea (KT), which has been mainly used as an energy drink in Asian countries for a long time. Previous reports indicated that it ...
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COSMETIC OR DERMOPHARMACEUTICAL COMPOSITIONS CONTAINING KOMBUCHA
By Karl Lintner
Cosmetic or dermo pharmaceutical compositions which contain kombucha are disclosed. The present invention further relates to the use of kombucha and cosmetic or dermo pharmaceutical compositions containing the same, alone or in combination, for the care of the skin, mucosae and skin appendages, ...
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CULTIVATION OF TEA FUNGUS ON MALT EXTRACT MEDIUM
By Dragoljub D. Cvetkovi, Sinia L. Markov
The possibility of application of malt extract as a source of carbohydrate in a medium for tea fungus was investigated. The beverage obtained on such a medium was compared with that prepared in a traditional way with sucrose medium. The presence of easily adoptable sugars, glucose, and ...
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CULTURE YOUR LIFE: KEFIR AND KOMBUCHA FOR EVERY DAY NOURISHMENT
By Louise Kane Buckley
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CURRENT EVIDENCE ON PHYSIOLOGICAL ACTIVITY AND EXPECTED HEALTH EFFECTS OF KOMBUCHA FERMENTED BEVERAGE
By Ilmra Vna, Pvels Semjonovs, Raimonds Linde, Ilze Denina
Consumption of kombucha fermented tea (KT) has always been associated with different health benefits. Many personal experiences and testimonials of KT drinkers are available throughout the world on the ability of KT to protect against a vast number of metabolic and infectious diseases, but very ...
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CYTOTOXIC ACTIVITY ASSAY OF N-HEXANE EXTRACT OF SOLANUM NIGRUM L. FRUITS FERMENTED BY KOMBUCHA AGAINST MCF-7 BREAST CANCER CELL LINE
By Rahma Ziska, A Agustina, Dadih Supriadi
Background: Breast cancer is the second leading cause of cancer-related deaths among women worldwide. Anticancer drugs therapy causes unwanted side effects problems that occur when treatment affects healthy tissues or organs. It is quite essential to find potential herbal as an alternative ...
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