Results 91 to 100 of about 9,480 (223)

Effects of pasteurisation and storage conditions on folate retention and microbiological quality of beetroot juice

Food Chemistry Advances
This study investigates how pasteurisation and storage conditions affect folate content, microbial quality, and physicochemical properties in beetroot juice.
Sarah Mwaijibe, Victor Vicent
doaj   +1 more source

From Tobacco to Ultraprocessed Food: How Industry Engineering Fuels the Epidemic of Preventable Disease

The Milbank Quarterly, Volume 104, Issue 1, Page 76-115, March 2026.
Policy Points Ultraprocessed foods (UPFs) are engineered to heighten reward and accelerate delivery of reinforcing ingredients, driving compulsive consumption and disrupting appetite regulation. This is a growing challenge for health policy. UPFs share key engineering strategies adopted from the tobacco industry, such as dose optimization and hedonic ...
ASHLEY N. GEARHARDT, KELLY D. BROWNELL, ALLAN M. BRANDT   +2 more
wiley   +1 more source

Efficacy of Beetroot Juice Consumption on the Lipid Profile of Female Soccer Players

Medical Laboratory Journal, 2020
Background and Objective: It is desirable for athletes, especially female soccer players, to consume beetroot beverage during training as a way of improving both health and performance ,.
maryam lotfi, mohammad azizi, worya tahmasebi, parviz bashiri   +3 more
doaj  

ANTHOCYANINS, CAROTENOIDS AND ANTIOXIDANT ACTIVITY OF COLOURED COMMERCIALLY AVAILABLE JUICES

Studia Universitatis Babes-Bolyai Chemia, 2019
The phytochemical composition of apple, cranberry, pomegranate, carrot, and beetroot juices was determined in terms of carotenoids, anthocyanins, betalains and ascorbic acid concentration. Antioxidant potential of these beverages was also assessed using
Andrea BUNEA, Sanda ANDREI, Cristina EL-MAHDI, Alina CUCERDEAN, Florin Dumitru BORA, Zorita DIACONEASA, Adela PINTEA   +6 more
doaj   +1 more source

Sports foods and dietary supplements for optimal function and performance enhancement in track and field athletes [PDF]

, 2009
Numerous nutritional products are marketed with claims of optimizing athlete health and function and/or enhancing performance. Products that fall under the banner of “Sports Foods” or “Dietary Supplements,” may be used to support performance during ...
Peeling, Peter, Castell, Linda M., Derave, Wim, de Hon, Olivier, Burke, Louise M.   +4 more
core   +1 more source

The Incorporation of Sorghum and Cowpea Protein Isolate Into Plant‐Based Burgers Improved Their Physicochemical and Sensory Properties

Journal of Food Science, Volume 91, Issue 3, March 2026.
ABSTRACT This study aimed to evaluate the consumer acceptance test, purchase intention, and physicochemical and technological properties of cooked plant‐based burgers formulated with sorghum and cowpea protein isolate, compared with a commercial burger (CO).
Andressa Alvarenga Silva, Valéria Aparecida Vieira Queiroz, Francielle Barbosa Pena, Cícero Beserra de Menezes, Mária Herminia Ferrari Felisberto, Renata Celi Lopes Toledo, Barbara Pereira da Silva, Hércia Stampini Duarte Martino   +7 more
wiley   +1 more source

Chemical and sensorial properties of beetroot jam [PDF]

, 2015
The objective of the present work was to develop an innovative food product with nutritional properties as well as appealing organoleptic qualities.
Ana Rita, Roque, Correia, Paula, Gonçalves, Fernando, Guiné, Raquel   +3 more
core  

Letters to the editor represent the apogee of peer review: A current exemplar

Experimental Physiology, EarlyView.
Timothy I. Musch, Kiana M. Schulze, David C. Poole   +2 more
wiley   +1 more source

A Comparative Study of Cast‐Tape, Freeze, and Oven Drying on the Physicochemical and Bioactive Properties of Red Cabbage Microgreen (Brassica oleracea var. capitata f. rubra) Foam Powders

Journal of Food Science, Volume 91, Issue 3, March 2026.
ABSTRACT The aim was to produce red cabbage microgreen foams and dry them by cast‐tape drying (CTD), freeze‐drying (FD), and oven drying (OD) to obtain powder and characterize them. The foam composition was water (74.7%), microgreens (14.2%), emulsifier (6.5%), pre‐gelatinized starch (2.8%), and maltodextrin (1.8%).
Islaine De Jesus Silva, Mônica Silva De Jesus, Hannah Caroline Santos Araujo, Regina Santiago Campos Nascimento, Maria Terezinha Santos Leite Neta, João Paulo Natalino De Sá, Simone Mazzutti, Frederico Alberto De Oliveira, Marcelo Augusto Gutierrez Carnelossi, Angelise Durigon   +9 more
wiley   +1 more source

Effects of beetroot juice supplementation on intermittent high-intensity exercise efforts

Journal of the International Society of Sports Nutrition, 2018
Beetroot juice contains high levels of inorganic nitrate (NO3 −) and its intake has proved effective at increasing blood nitric oxide (NO) concentrations.
Raúl Domínguez, José Luis Maté-Muñoz, Eduardo Cuenca, Pablo García-Fernández, Fernando Mata-Ordoñez, María Carmen Lozano-Estevan, Pablo Veiga-Herreros, Sandro Fernandes da Silva, Manuel Vicente Garnacho-Castaño   +8 more
doaj   +1 more source