Kombucha, or fermented tea, has become popular in recent years due to its unique taste and health benefits. Kombucha: Technology, traceability, and health-promoting effects covers both conventional and unconventional sources for the development of kombucha analogues as well as the sensory, functional, and nutritional aspects of kombucha beverages. 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. Kombucha: Technology, traceability, and health-promoting documents the probiotic potential of this popular drink, highlighting the metabiotics, nutribiotics, and pharmabiotics present. This book will serve as a valuable resource for researchers in food science and beverage science, especially those interested in fermentation.

Book Information
ISBN 9780443132971
Author Nuria Elizabeth Rocha-Guzmán
Format Paperback
Page Count 300
Imprint Academic Press Inc
Publisher Elsevier Science Publishing Co Inc