Kombucha - Rocha-Guzmán, Nuria Elizabeth; González-Laredo, Rubén Francisco; Gallegos-Infante, José Alberto; Moreno-Jiménez, Martha Rocío
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Erscheint vorauss. 1. Januar 2025
  • Broschiertes Buch

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…mehr

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Produktbeschreibung
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.
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Autorenporträt
Dra. Nuria Elizabeth Rocha-Guzmán (NERG) is a member of the Mexican System of Researchers (SNI) Level III and the Mexican Academy of Sciences. She is a Research-Professor at the Chemical and Biochemical Engineering Department in TecNM/ITD and a founding faculty professor of the M.Sc. in Science and Technology in Functional Foods Graduate Program, as well as a Founder of the Ethics Committee in Research of TecNM / I.T. Durango. She is also a faculty member of the Graduate Doctoral Program in Biochemical Engineering and is responsible for the Research lab in Functional Foods of the Graduate and Research Unit at TecNM-ITD, where she leads research projects on Functional Foods and plant bioactives. Particularly, she is interested in molecular and cellular mechanisms activated after exposure to active constituents from diet and its metabolic derivatives. She has directed more than 30 master's theses and 8 doctoral theses. She has been responsible for more than 24 successful research proposals, is author in more than a hundred publications, and has over 2200 citations.