Results 341 to 350 of about 691,892 (384)

Whey-A Valuable Technological Resource for the Production of New Functional Products with Added Health-Promoting Properties. [PDF]

Foods
Czarniecka-Skubina E, Pielak M, Neffe-Skocińska K, Kajak-Siemaszko K, Karp-Paździerska S, Głuchowski A, Moczkowska-Wyrwisz M, Rosiak E, Rutkowska J, Antoniewska-Krzeska A, Zielińska D.   +10 more
europepmc   +1 more source

Revenues of Ahmet I’s (1603-1617) Pious Foundation from Istanbul Taverns and Alcoholic Beverages

Yılmaz, Fikret
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Effects of <i>Clavispora</i> sp. co-fermented with <i>Saccharomyces cerevisiae</i> on physicochemical and aromatic profiles of blueberry wine. [PDF]

Front Microbiol
Ma Y, Guo ZQ, Cheng C, Chen J, Wang ZP.
europepmc   +1 more source

Ultraprocessed Foods Associated With Depressive Symptoms Among Chinese Adolescents: Cross-Sectional Study.

JMIR Public Health Surveill
Xu H, Yang J, Hu D, Li X, Zhou F.
europepmc   +1 more source

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Sugar-Sweetened and Artificially Sweetened Beverages and Risk of Liver Cancer and Chronic Liver Disease Mortality.

Journal of the American Medical Association (JAMA), 2023
Importance Approximately 65% of adults in the US consume sugar-sweetened beverages daily. Objective To study the associations between intake of sugar-sweetened beverages, artificially sweetened beverages, and incidence of liver cancer and chronic liver
Longgang Zhao, Xinyuan Zhang, Mace Coday, David O. Garcia, Xinyi Li, Y. Mossavar-Rahmani, M. Naughton, M. Lopez-Pentecost, N. Saquib, A. Shadyab, M. Simon, L. Snetselaar, F. Tabung, Deirdre K. Tobias, T. VoPham, K. McGlynn, H. Sesso, E. Giovannucci, J. Manson, F. Hu, L. Tinker, Xuehong Zhang   +21 more
semanticscholar   +1 more source

Microplastics contamination in food and beverages: Direct exposure to humans.

Journal of Food Science, 2021
Since microplastics (MPs) bring the potential risks to human health when plastics are ingested, more needs to be known about the presence and abundance of human ingestion of MPs.
M. Jin, Xue Wang, T. Ren, Jian Wang, Jiajia Shan   +4 more
semanticscholar   +1 more source

Probiotic properties of yeasts in traditional fermented foods and beverages

Journal of Applied Microbiology, 2022
The interest in potentiality and functionality of probiotic yeasts from fermented foods has increased drastically over the years. In many fermented foods and beverages, lactic acid bacteria and yeasts exist synergistically by stimulating their growth and
J. Tamang, Sonam Lama
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Beverages | Asian Alcoholic Beverages

2004
Chinese rice wine and Japanese sake are produced by a method based on that developed several thousand years ago in China. This system uses a cooked grain mass with a fungal culture termed qu or jiuqu in Chinese and koji in Japanese. Sake production has developed into highly controlled processes with careful microbiological control, but many Chinese ...
openaire   +1 more source

Cereal grain-based functional beverages: from cereal grain bioactive phytochemicals to beverage processing technologies, health benefits and product features

Critical reviews in food science and nutrition, 2020
Increased consumer awareness of health and wellness has promoted a high demand for foods and beverages with functional and therapeutic properties. Cereals, apart from being important staple crops and primary sources of energy and nutrition, are replete ...
Yun Xiong, Pangzhen Zhang, R. Warner, Shuibao Shen, Z. Fang   +4 more
semanticscholar   +1 more source