Kombucha: Technology, Traceability, and Health-Promoting Effects covers both conventional and unconventional sources for the development of kombucha analogues, along with their sensory, functional, and nutritional aspects. Topics include process conditions, their escalation and impact on the chemical composition, the biochemistry to produce scoby, and the functionality of the drinks. Regulatory aspects in different countries, as well as myths and realities of kombucha’s bioactivities, are also covered. Users will find a great resource that also documents the probiotic potential of this popular drink, highlighting metabiotics, nutribiotics, and the pharmabiotics present.
This book will serve as a valuable resource for researchers in food science and beverage science, especially those interested in fermentation.
1. Introduction - p. xvii 2. Part I. Kombucha processing (conventional source) - p. 1 3. 1. The biochemistry behind SCOBY and kombucha tea production - p. 3 4. 2. Traditional and innovative processing of kombucha - p. 23 5. 3. Traditional scaling up to produce kombucha tea - p. 39 6. 4. Applications of machine learning in kombucha fermentation process - p. 53 7. Part II. Nonconventional sources (kombucha analogs) - p. 67 8. 5. Conventional and nonconventional sources for kombucha tea production - p. 69 9. 6. Kombucha analogs: Their quality characteristics - p. 91 10. 7. Chemical composition of kombucha analogs and their influence on sensory acceptability - p. 107 11. Part III. Microbiome of kombucha and its analogs - p. 127 12. 8. Metagenome of the kombucha microbiome - p. 129 13. 9. Production of bacterial cellulose from kombucha - p. 147 14. 10. Use of kombucha for valorization of food wastes an agro-residues managing the circular economy - p. 165 15. Part IV. Kombucha and its analogs: Health-promoting effects - p. 181 16. 11. Biological potential of kombucha constituents - p. 183 17. 12. Kombucha as a therapeutic soft drink targeting gut health - p. 223 18. 13. Relationship of the consumption of kombucha and its analogs in immune responses - p. 239 19. Part V. Regulations - p. 273 20. 14. Safety aspects and toxicological studies in kombucha and its analogs - p. 275 21. Index - p. 295
Kombucha: Technology, Traceability, and Health-Promoting Effects covers both conventional and unconventional sources for the development of kombucha analogues, along with their sensory, functional, and nutritional aspects. Topics include process conditions, their escalation and impact on the chemical composition, the biochemistry to produce scoby, and the functionality of the drinks. Regulatory aspects in different countries, as well as myths and realities of kombucha’s bioactivities, are also covered. Users will find a great resource that also documents the probiotic potential of this popular drink, highlighting metabiotics, nutribiotics, and the pharmabiotics present.
This book will serve as a valuable resource for researchers in food science and beverage science, especially those interested in fermentation.
1. Introduction - p. xvii 2. Part I. Kombucha processing (conventional source) - p. 1 3. 1. The biochemistry behind SCOBY and kombucha tea production - p. 3 4. 2. Traditional and innovative processing of kombucha - p. 23 5. 3. Traditional scaling up to produce kombucha tea - p. 39 6. 4. Applications of machine learning in kombucha fermentation process - p. 53 7. Part II. Nonconventional sources (kombucha analogs) - p. 67 8. 5. Conventional and nonconventional sources for kombucha tea production - p. 69 9. 6. Kombucha analogs: Their quality characteristics - p. 91 10. 7. Chemical composition of kombucha analogs and their influence on sensory acceptability - p. 107 11. Part III. Microbiome of kombucha and its analogs - p. 127 12. 8. Metagenome of the kombucha microbiome - p. 129 13. 9. Production of bacterial cellulose from kombucha - p. 147 14. 10. Use of kombucha for valorization of food wastes an agro-residues managing the circular economy - p. 165 15. Part IV. Kombucha and its analogs: Health-promoting effects - p. 181 16. 11. Biological potential of kombucha constituents - p. 183 17. 12. Kombucha as a therapeutic soft drink targeting gut health - p. 223 18. 13. Relationship of the consumption of kombucha and its analogs in immune responses - p. 239 19. Part V. Regulations - p. 273 20. 14. Safety aspects and toxicological studies in kombucha and its analogs - p. 275 21. Index - p. 295
