![](images/graphics/blank.gif)
Fermented tea
-
Fermentation quality of herbal tea residue and its application in fattening cattle under heat stress
Herbal tea residue (HTR) is generally considered to be the waste of herbal tea beverage production while it still retains rich nutrients and active substances. The main aim of the present study was to investigate the effect of fermentation technology on improving the quality of HTRs, and focus on the fermented HTR-induced alleviation of summer heat stress in fattening cattle.
13p
vidarwin
22-02-2022
18
1
Download
-
Three types of Kombucha fermented tea, rice, and barley were produced in order to study their changes of biological and chemical parameters. About a 2-fold increase in mushroom dry weight after 8 days of growth was observed with Kombucha tea.
7p
schindler
30-12-2021
12
2
Download
-
Pectinases find wide application in different industrial applications, e.g., textile, food, tea, paper and pulp, vegetable oil extractions, saccharification of agricultural remains, and in fermented drinks. Three fungal strains were screened for pectinase production. Results indicated that all strains are capable of producing a pectinase enzyme.
7p
mudbound
10-12-2021
26
1
Download
-
In this study, sweetened black and green tea were utilized as substrate for kombucha fermentation. Linden, lemon balm, sage, echinacea, mint, and cinnamon infusions were added to kombucha to design a novel beverage with improved functional and organoleptic characteristics. After fermentation, the antioxidant capacity (AC) of the kombucha increased by 13.96% 2,2-diphenyl-1- picryl-hydrazyl-hydrate (DPPH), 48.90% ferric reducing antioxidant power (FRAP), and 55.54% cupric reducing AC (CUPRAC).
20p
hanthienngao
30-11-2021
23
4
Download
-
In this study, a novel fermented beverage from white mulberry juice was developed using Kombucha tea fungus. Effects of initial sugar concentration, fermentation temperature and recycling number of tea fungus biomass on quality of white mulberry Kombucha were investigated.
14p
caygaocaolon11
18-04-2021
11
4
Download
-
In this study, the levels of bioactive compounds in tea leaves produced by fermenting fresh tea leaves in nitrogen gas are investigated. The fermentation was conducted at different temperatures: room temperature (28±2), 35, and 40ºC; and for each temperature setting, the fermentation times were 6, 9, 12, and 15 hours. The results show that the GABA content increased significantly with fermentation temperature. The most appropriate temperature and time for the anaerobic fermentation to produce GABA and other bioactive compounds were, respectively, 40ºC and 9 hours.
5p
caygaocaolon1
13-11-2019
20
1
Download
-
Nano-cellulose 3D-networks (NA3D) could be produced by Acetobacter xylinum (A. xylinum) living in the fermented aqueous green tea extract. NA3Ds include nano fibers forming networks, which are capable of drug loading to form a prolonged release therapy to improve drug bioavailability.
8p
vitheseus2711
28-10-2019
11
0
Download
CHỦ ĐỀ BẠN MUỐN TÌM
![](images/graphics/blank.gif)