7 search results for your query
RESEARCH ON THE EFFECT OF CULTURE TIME ON THE KOMBUCHA TEA BEVERAGE'S ANTIRADICAL CAPACITY AND SENSORY VALUE.
By Anna Gramza-Michaowska, Bartosz Kulczyski, Yuan Xindi, Magorzata Gumienna
Background. Recent consumption trends show high consumer acceptability and growing medicinal interest in the biological value of kombucha tea. This tea is a sweetened tea leaf brew fermented with a layer containing mainly acetic acid bacteria, yeast, and lactic acid bacteria. The main ...
Viewed 33 times • 0 likes
RESPONSE SURFACE METHODOLOGY FOR OPTIMIZATION OF GLUCURONIC ACID PRODUCTION USING KOMBUCHA LAYER ON SOUR CHERRY JUICE
By Nafiseh Yavari, Mahnaz Mazaheri Assadi, Kambiz Larijani, M B Moghadam
The optimum conditions for the glucuronic acid production (the important key component for its detoxifying action through conjugation to the xenobiotic metabolism of the substances in the liver) using kombucha layer on sweetened sour cherry juice were determined using response surface ...
Viewed 92 times • 1 likes
By Jose Manuel Pais-Chanfrau, Luis Enrique Trujillo Toledo, Paola Margarita Alvarado Condor, Milton Jimmy Cuaran Guerrero, Jimmy Nunez Perez, Leonor Margarita Rivera Intriago
Kefiran is an edible biopolymer formed by a galactose and glucose chain in nearly equal proportions. This biopolymer has important applications in the pharmaceutical and food industries. This is produced by the action of an acid-lactic bacteria and yeast consortium on lactose present in the ...
Viewed 31 times • 0 likes
By Changhyun Nam, Young-A Lee
Inspired by the concept of "sustainability" and Suzanne Lee's celluloid clothing, the part of her project called BioCouture (Llanos, 2012), we further challenged ourselves to rethink what constitutes sustainable consumer products in a world of increasingly stressed natural resources. We ...
Viewed 36 times • 0 likes
By Young-A Lee, Armine Ghalachyan
Everything around us is changing fast. We sometimes find ourselves feeling confused and fragile in this world. The purpose of the design was to reflect our ever-changing minds. We created various images of the textile designs that express different emotional statuses, and then displayed them ...
Viewed 27 times • 0 likes
By Radomir V. Malbaa, Eva S. Lonar, Ljiljana A. Kolarov
In human nutrition, nucleic acids have to be balanced and limited up to 2 g/day because purines are degraded to urate, and excessive production of urate is a cause of gaut, which primarily affects adult males. Tea fungus beverage is a well-known drink with high nutritional value and certain ...
Viewed 26 times • 0 likes
By Ola Ali Gharib
Objective: Cell phone usage has increased significantly nowadays. The present study has highlighted the negative effect of cell phone exposure in rats and the possible protective role of Kombucha tea to overcome these effects. Methods: The control group received a black tea only, while KT group ...
Viewed 46 times • 0 likes