يعرض 1 - 7 نتائج من 7 نتيجة بحث عن '"Kombucha beverage"', وقت الاستعلام: 2.67s تنقيح النتائج
  1. 1
    Academic Journal
    Isolation, molecular and phylogenetic identification of microorganisms from Kombucha solution and evaluation of their viability using flow cytometery

    المؤلفون: JAFARI, Reyhaneh, NAGHAVI, Nafiseh Sadat, KHOSRAVI-DARANI, Kianoush, DOUDI, Monir, SHAHANIPOUR, Kahin

    المصدر: Food Science and Technology. January 2022 42

    مصطلحات موضوعية: Kombucha beverage, antioxidant capacity, viability, flow cytometery

    وصف الملف: text/html

    URL الوصول: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100537

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  2. 2
    Academic Journal
    Kombucha Beverages Produced from Fruits, Vegetables, and Plants: A Review on Their Pharmacological Activities and Health Benefits

    المؤلفون: Natthinee Anantachoke, Ratchanee Duangrat, Tanyarat Sutthiphatkul, Duangjai Ochaikul, Supachoke Mangmool

    المصدر: Foods; Volume 12; Issue 9; Pages: 1818

    مصطلحات موضوعية: kombucha tea, kombucha beverage, biological activity, pharmacological effect, toxicity

    جغرافية الموضوع: agris

    وصف الملف: application/pdf

    Relation: Nutraceuticals, Functional Foods, and Novel Foods; https://dx.doi.org/10.3390/foods12091818

    الاتاحة: https://doi.org/10.3390/foods12091818

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  3. 3
    Academic Journal
    Fermentation with Tea Residues Enhances Antioxidant Activities and Polyphenol Contents in Kombucha Beverages

    المؤلفون: Dan-Dan Zhou, Adila Saimaiti, Min Luo, Si-Yu Huang, Ruo-Gu Xiong, Ao Shang, Ren-You Gan, Hua-Bin Li

    المصدر: Antioxidants; Volume 11; Issue 1; Pages: 155

    مصطلحات موضوعية: tea, kombucha beverage, tea residue, fermentation, antioxidant activity, polyphenols

    جغرافية الموضوع: agris

    وصف الملف: application/pdf

    Relation: Natural and Synthetic Antioxidants; https://dx.doi.org/10.3390/antiox11010155

    الاتاحة: https://doi.org/10.3390/antiox11010155

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  4. 4
    Academic Journal
    Isolation, molecular and phylogenetic identification of microorganisms from Kombucha solution and evaluation of their viability using flow cytometery

    المؤلفون: Reyhaneh JAFARI, Nafiseh Sadat NAGHAVI, Kianoush KHOSRAVI-DARANI, Monir DOUDI, Kahin SHAHANIPOUR

    المصدر: Food Science and Technology (2021)

    مصطلحات موضوعية: Kombucha beverage, antioxidant capacity, viability, flow cytometery, Nutrition. Foods and food supply, TX341-641, Technology (General), T1-995

    Relation: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021005025203&tlng=en; https://doaj.org/toc/1678-457X; https://doaj.org/article/05553238a998472cafd733e8e3512cbe

    الاتاحة: https://doi.org/10.1590/fst.63220
    https://doaj.org/article/05553238a998472cafd733e8e3512cbe

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  5. 5
    Dissertation/ Thesis
    Bioaktivni sastav i antioksidacijski kapacitet Kombucha napitaka ; The bioactive composition and antioxidant capacity of Kombucha beverages

    المؤلفون: Gašpar, Darija

    المساهمون: Bursać Kovačević, Danijela, Bebek Markovinović, Anica

    مصطلحات موضوعية: Kombucha napitak, bioaktivni spojevi, antioksidacijski kapacitet, skladištenje, Kombucha beverage, bioactive compounds, antioxidant capacity, storage, BIOTEHNIČKE ZNANOSTI. Prehrambena tehnologija, BIOTECHNICAL SCIENCES. Food Technology

    وصف الملف: application/pdf

    Relation: https://zir.nsk.hr/islandora/object/pbf:5217; https://urn.nsk.hr/urn:nbn:hr:159:851035; https://repozitorij.unizg.hr/islandora/object/pbf:5217; https://repozitorij.unizg.hr/islandora/object/pbf:5217/datastream/PDF

    الاتاحة: https://zir.nsk.hr/islandora/object/pbf:5217
    https://urn.nsk.hr/urn:nbn:hr:159:851035
    https://repozitorij.unizg.hr/islandora/object/pbf:5217
    https://repozitorij.unizg.hr/islandora/object/pbf:5217/datastream/PDF

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  6. 6
    Academic Journal
    Determination of suitability of black carrot (Daucus carota L. spp. sativus var. atrorubens Alef.) juice concentrate, cherry laurel (Prunus laurocerasus), blackthorn (Prunus spinosa) and red raspberry (Rubus ideaus) for kombucha beverage production

    المساهمون: Ziraat Fakültesi, Gıda Mühendisliği, Gıda Teknolojisi Bölümü, Ulusoy, Abubekir, Tamer, Canan Ece, AAG-8503-2021, 57206255061, 8228159500

    مصطلحات موضوعية: Kombucha beverage, Fermentation, Antioxidant capacity, Anthocyanins, Phenolic-compounds, Oxidative stress, Tea, Health, Extracts, Ability, Damage, Antioxidants, Anthocyanin content, Beverage production, Cherry laurel, Material usage, Nutritional value, Sensory properties, Total phenolic content, Beverages, Food science & technology, Kombucha, Antioxidant, Gluconacetobacter Liquefaciens

    Relation: Makale - Uluslararası Hakemli Dergi; Journal of Food Measurement and Characterization; https://hdl.handle.net/11452/39670; 000466353500064; 1524; 1536; 13

    الاتاحة: https://hdl.handle.net/11452/39670
    https://doi.org/10.1007/s11694-019-00068-w
    https://link.springer.com/article/10.1007/s11694-019-00068-w

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  7. 7
    Dissertation/ Thesis
    Karayemiş (Prunus laurocerasus), siyah havuç (Daucus carota L. ssp. sativus var. atrorubens Alef.), güvem (Prunus spinosa) ve ahududu (Rubus idaeus) kullanılarak üretilen kombucha çaylarının antioksidan aktivitelerininin araştırılması ve antosiyanin miktarının belirlenmesi ; Determination of antioxidant activity and anthocyanin content of kombucha teas produced by using cherry laurel (Prunus laurocerasus), black carrot (Daucus carota L. ssp. sativus var. atrorubens Alef.), blackthorn (Prunus spinosa) and raspberry (Rubus idaeus)

    المؤلفون: Ulusoy, Abubekir

    المساهمون: Tamer, Canan Ece, Bursa Uludağ Üniversitesi/Fen Bilimleri Enstitüsü/Gıda Mühendisliği Anabilim Dalı., orcid:0000-0002-6550-9540, orcid:0000-0003-0441-1707

    مصطلحات موضوعية: Antioksidan kapasite, Antosiyanin, Fermentasyon, Kombucha, Antioxidant capacity, Anthocyanin, Fermentation, Kombucha beverage

    وصف الملف: VIII, 58 sayfa; application/pdf

    Relation: Tez; Ulusoy, A. (2019). Karayemiş (Prunus laurocerasus), siyah havuç (Daucus carota L. ssp. sativus var. atrorubens Alef.), güvem (Prunus spinosa) ve ahududu (Rubus idaeus) kullanılarak üretilen kombucha çaylarının antioksidan aktivitelerininin araştırılması ve antosiyanin miktarının belirlenmesi. Yayınlanmamış yüksek lisans tezi. Bursa Uludağ Üniversitesi Fen Bilimleri Enstitüsü.; http://hdl.handle.net/11452/11630

    الاتاحة: http://hdl.handle.net/11452/11630

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