Results 91 to 100 of about 691,892 (384)
Physiology of Acetic Acid Bacteria and Their Role in Vinegar and Fermented Beverages.
Comprehensive Reviews in Food Science and Food Safety, 2019 Acetic acid bacteria (AAB) have, for centuries, been important microorganisms in the production of fermented foods and beverages such as vinegar, kombucha, (water) kefir, and lambic beer. Their unique form of metabolism, known as "oxidative" fermentation,
Kieran M Lynch +4 more
semanticscholar +1 more source
Nanozymes Integrated Biochips Toward Smart Detection System
Advanced Science, EarlyView.This review systematically outlines the integration of nanozymes, biochips, and artificial intelligence (AI) for intelligent biosensing. It details how their convergence enhances signal amplification, enables portable detection, and improves data interpretation.
Dongyu Chen +10 more
wiley +1 more source
Determinants of sleep quality among undergraduate students of universities of Karachi
Annals of Psychophysiology, 2016 Background: The goal of this study is to evaluate the extent to which caffeine consumption, cigarette smoking, technology use, and academics are associated with the sleeping habits of university students. Methods: 643 undergraduate students aged 18 to 23
Fahad Khan +3 more
doaj +1 more source
Annual review of nutrition, 2019 During the past decade, dozens of countries, regions, and cities have enacted taxes on sugar-sweetened beverages (SSBs). They have been primarily motivated by a desire to raise prices, reduce sales and consumption, improve population health, and raise ...
J. Cawley +3 more
semanticscholar +1 more source
Nanozymes for Energy and Environmental Sustainability
Advanced Science, EarlyView.At present, the widely used nanozymes are oxidoreductase and hydrolase, which have proved to have great application prospects in energy and environment. ABSTRACT Nanozymes have shown remarkable promise in addressing pressing challenges in energy and environmental sustainability.
Xiaoqi Li, Jinxing Chen, Shaojun Dong
wiley +1 more source
Wild edible plants as potential antioxidant or nutritional supplements for beverages minimally processed [PDF]
, 2015 Wild edible plants (WEP) with high antioxidant capacity, Rosa canina fruits, Quercus ballota acorns and Sanguisorba minor (young leaves and stems), were added to orange and kiwifruit juices for increase the nutritional properties.
Egea Sánchez, María Isabel +3 more
core +2 more sources
Analysis of the Impact of COVID-19 on the Food and Beverages Manufacturing Sector
Sustainability, 2020 The globe has been subjected to an unprecedented health challenge in the form of COVID-19, indiscriminately impacting the global economy, global supply chains, and nations.
A. Telukdarie, M. Munsamy, P. Mohlala
semanticscholar +1 more source
An All‐Soft Wearable Electrochemiluminescence Chip for Sweat Metabolite Detection
Advanced Science, EarlyView.A wearable electrochemiluminescence chip for sweat metabolite monitoring is pioneered, integrating “all‐soft” components: a flexible closed bipolar electrode (c‐BPE) array based on laser‐induced graphene (LIG), a laser‐cut microfluidic layer for sweat collection, and deep eutectic solvents (DES)‐based conductive ionogels for ECL emission.
Wei Nie +7 more
wiley +1 more source
Fermentation, 2019 Fermented foods and beverages serve as vehicles for beneficial microorganisms that play an important role in human health and remain the oldest prevalent means of food processing and preservation. Traditional fermented foods are popular in Asia for their
A. K. Anal
semanticscholar +1 more source
Legume Beverages from Chickpea and Lupin, as New Milk Alternatives
Foods, 2020 Recently, milk consumption has been declining and there is a high demand for non-dairy beverages. However, market offers are mainly cereal and nut-based beverages, which are essentially poor in protein (typically, less than 1.5% against the 3.5% in milk)
Mariana Lopes +5 more
semanticscholar +1 more source