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Plant-Based Fermented Beverages: Nutritional Composition, Sensory Properties, and Health Benefits
FoodsPlant-based beverages have gained consumers’ attention for being the main substitutes for dairy milk, especially for people with lactose intolerance, milk allergies, and a prevalence of hypercholesterolemia. Moreover, there is a growing demand for a more
Belén Hidalgo-Fuentes +8 more
semanticscholar +1 more source
Biomimetics, 2022 The objectives of this study were to investigate the pH of common beverages and to evaluate the effects of common acidic beverages on the surface hardness and weight loss of human tooth specimens. A total of 106 beverages were conveniently purchased from
Naresh Kumar +9 more
doaj +1 more source
Mineral composition through soil-wine system of portuguese vineyards and its potential for wine traceability [PDF]
, 2018 The control of geographic origin is one of a highest priority issue regarding traceability and wine authenticity. The current study aimed to examine whether elemental composition can be used for the discrimination of wines according to geographical ...
Brady +13 more
core +1 more source
British medical journal, 2016 Study question What has been the effect on purchases of beverages from stores in Mexico one year after implementation of the excise tax on sugar sweetened beverages?
M. A. Colchero +3 more
semanticscholar +1 more source
Lactic Acid Bacteria-Fermentable Cereal- and Pseudocereal-Based Beverages
Microorganisms, 2021 Plant beverages are becoming more popular, and fermented cereal- or pseudocereal-based beverages are increasingly used as alternatives for fermented products made from cow milk.
M. Ziarno, Patrycja Cichońska
semanticscholar +1 more source
Healthy Drinks with Lovely Colors: Phenolic Compounds as Constituents of Functional Beverages
Beverages, 2021 Consumers increasingly prefer and seek food and beverages, which, due to their natural characteristics, bring health benefits, both in the prevention of diseases and in their curative power.
T. Pinto, A. Vilela
semanticscholar +1 more source
Comprehensive Classification and Regression Modeling of Wine Samples Using 1H NMR Spectra
Foods, 2020 Recently, 1H NMR (nuclear magnetic resonance) spectroscopy was presented as a viable option for the quality assurance of foods and beverages, such as wine products.
Gábor Barátossy +4 more
doaj +1 more source
FEBS Open Bio, EarlyView.Chemotherapies such as doxorubicin can have toxic effects on healthy cardiovascular/heart tissue. Following up on a doxorubicin toxicity study in mice without tumors where nitrate water was cardioprotective (lessened toxicity), this study with tumor‐bearing mice undergoing doxorubicin treatment showed no negative effect of nitrate and nitrite on drug ...
Rama D. Yammani +7 more
wiley +1 more source
Food Applications and Potential Health Benefits of Pomegranate and its Derivatives
Foods, 2020 Pomegranate (Punica granatum L.) is an ancient fruit that is particularly cultivated in west Asia, though it is also cultivated in the Mediterranean region and other parts of the world.
Panagiotis Kandylis +1 more
doaj +1 more source
FEBS Open Bio, EarlyView.This research protocol outlines a workflow for nuclear magnetic resonance (NMR)‐based metabolomics in the agri‐food sector. Using two case studies—strawberry leaves (solid matrix) and wine (liquid matrix)—it details the procedures for sample preparation, data acquisition, and processing.
Andrea Fernández‐Veloso +4 more
wiley +1 more source