Kombucha fermentation: Recent trends in process dynamics, functional bioactivities, toxicity management, and potential applications-Reference-Cited by-同舟云学术

Kombucha fermentation: Recent trends in process dynamics, functional bioactivities, toxicity management, and potential applications

Published:2023-12 Issue: Volume:3 Page:100421
ISSN:2772-753X
Container-title:Food Chemistry Advances
language:en
Short-container-title:Food Chemistry Advances

Author:

Sanwal Nikita,Gupta Achala,Bareen Mohammed Abdullah,Sharma Nitya,Sahu Jatindra K

Publisher

Elsevier BV

Subject

Organic Chemistry,Food Science

Reference129 articles.

1. Evaluation of physicochemical and bioaccessibility properties of goji berry kombucha;Abuduaibifu;Journal of Food Processing and Preservation,2019

2. Biological, chemical and antioxidant activities of different types kombucha;Ahmed;Annals of Agricultural Sciences,2020

3. Production and characterization of a novel beverage from laver (Porphyra dentata) through fermentation with kombucha consortium;Aung;Food Chemistry,2021

4. Impact of time and temperature on the physicochemical, microbiological, and nutraceutical properties of laver kombucha (Porphyra dentata) during fermentation;Aung;LWT,2022

5. Evaluation of bioaccessibility and functional properties of kombucha beverages fortified with different medicinal plant extracts;CANAN ECE TAMER;Turkish Journal of Agriculture and Forestry,2021

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1. From fermentation to cancer prevention: The anticancer potential of Kombucha;Phytomedicine Plus;2024-11

2. Multidisciplinary advances in kombucha fermentation, health efficacy, and market evolution;Archives of Microbiology;2024-08-05

3. Kombucha fungus bio-coating for improving mechanical and antibacterial properties of cellulose composites;Materials Today Communications;2024-08

4. Phytochemical and antioxidant evaluation of Moringa oleifera and Aloe vera in the fermentation of kombucha [pdf];Acta Scientiarum Polonorum Technologia Alimentaria;2024-06-30

5. Microbiological, Functional, and Chemico-Physical Characterization of Artisanal Kombucha: An Interesting Reservoir of Microbial Diversity;Foods;2024-06-20