Journal
JOURNAL OF FUNCTIONAL FOODS
Volume 44, Issue -, Pages 95-102Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.jff.2018.02.019
Keywords
Fermentation; Kombucha; Yarrow; Infusions; Subcritical water extracts
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Funding
- Ministry of Education, Science and Technological Development, Republic of Serbia [III 46009]
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Kombucha beverages were produced by fermentation of new types of substrates - yarrow infusions and yarrow subcritical water extracts (SWE). Fermentation process parameters (pH, total acidity and yield of biomass), chemical composition (organic acids, total phenols and flavonoids and vitamin C content) and sensory analysis indicated that SWE were more suitable substrates for successful fermentation. Products obtained on infusions had more pronounced anticancer and antimicrobial properties whereas beverages produced on SWE had higher antioxidant potential.
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