Kombucha Research & Scientific Studies



2 search results in "Citric Acid"


CHANGES IN CONTENT OF ORGANIC ACIDS AND TEA POLYPHENOLS DURING KOMBUCHA TEA FERMENTATION

By Rasu Jayabalan, Subbaiya Marimuthu, Krishnaswami Swaminathan

Kombucha tea is a fermented tea beverage produced by fermenting sugared black tea with tea fungus (kombucha). Tea polyphenols, which include (-)-epicatechin (EC), (-)-epicatechin gallate (ECG), (-)-epigallocatechin (EGC), (-)-epigallocatechin gallate (EGCG) and theaflavin (TF) have been ...

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MAKE PROCESS AND HEALTH BENEFITS OF DRINK KOMBUCHA TEA

By Ebrahim Azarpour, Maral Moraditochaee, Hamid Reza Bozorgi

Consideration of functional beverages in the world and one of the fastest-growing food categories are considered. Functional fermented tea drinks non-dairy beverages kombucha one is functional. The raw material used to produce functional beverages kombucha tea, tea is sweetened with sugar. ...

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