Results 101 to 110 of about 14,985 (217)

Development of a fermented alcoholic agave beverage (Agave tequilana) featuring prebiotic and probiotic properties, using an innovative, low-cost industrial process.

The development of an alcoholic fermented beverage based on agave juice is proposed, employing a two-stage fermentation: aerobic for growth and anaerobic for alcohol production. Substrate dilution, activation times, and co-culture with S. cerevisiae were evaluated to optimize probiotic viability and ethanol production.
openaire   +1 more source

Foodborne Carcinogens: Formation Pathways, Health Risks, and Cutting‐Edge Physical and Chemical Prevention Strategies

eFood, Volume 7, Issue 3, June 2026.
This review highlights the formation of foodborne carcinogens during processing and evaluates different mitigation strategies, including natural antioxidants and modern cooking techniques, to reduce associated cancer risks and enhance food safety. ABSTRACT Food processing methods, though vital for improving food safety, taste, and shelf life, can ...
Naglaa S. Ashmawy, Ahmed A. Zaky, Noha H. Badr, Ali Korin, Mohamed A. Farag   +4 more
wiley   +1 more source

Chemical constitutes and anti-hypertension potential of Gaocha (Acer ginnala Maxim) in spontaneously hypertensive rat

Beverage Plant Research
Gaocha is a kind of succedaneous tea beverage made by the tender shoots of Acer ginnala Maxim, widely distributed in China and Korea, which is used as a functional tea beverage with a long history dating back to 2000 BC. It has been used as folk medicine
Wenzhao Wang, Jing Ma, Yafeng Ma, Yumeng Bao, Zijiang Long, Shengping Lei, Yan Xu, Qianying Dai, Liping Gao, Haiyan Wang   +9 more
doaj   +1 more source

Nanoshell Fabrication Techniques for Probiotic Encapsulation: A Comprehensive Review

eFood, Volume 7, Issue 3, June 2026.
ABSTRACT Probiotics, beneficial microorganisms, confer numerous health benefits when administered. However, their efficacy is hindered by harsh gut conditions, including acidity, bile acids, and enzymatic degradation. To overcome these challenges, encapsulation and nanoshell technology have emerged as a pivotal strategy to enhance probiotic stability ...
Tuba Mustafa, Muhammad Afzaal, Farhan Saeed, Amna Shahbaz, Zainab Hira, Ayesha Adil, Tayyaba Sohail, Faiyaz Ahmed, Maryam Amanullah, Hina Sarwar, Noor Akram, Saad Mansoor, Gebremichael Gebremedhin Hailu   +12 more
wiley   +1 more source

Proliv Essence-3 (PE3): a nutricosmetic botanical blend as a dietary beverage for skin wellness and general health

Beverage Plant Research
A natural product-based dietary approach could offer a safe and effective method for slowing down or preventing age-related deterioration in skin appearance and function, including issues like hyperpigmentation, dryness and wrinkles.
Nor Hafizah Zakaria, Fadzilah Adibah Abdul Majid, Anis Fadhlina, Siti Noorwanie Abdul Hamid, Mohd Nur Nasyriq Anuar, Tengku Nurfarhana Tengku Aziz   +5 more
doaj   +1 more source

Trends versus cycles in global wine export shares [PDF]

The global wine market has witnessed major changes in recent years. Some of these changes are structural in nature or trend-following, whereas others are cyclical.
Cohen, Bruce C., Labys, Walter C.
core   +1 more source

Elimination of acrolein from cider by addition of sulphur dioxide

Journal of Chemical Technology &Biotechnology, Volume 101, Issue 6, Page 1254-1262, June 2026.
Abstract BACKGROUND Acrolein is a toxic substance that sometimes appears in ciders, imparting an unpleasant taste and odour, which spoils the beverage entirely. Based on the reaction between acrolein and sulphur dioxide to form adducts, some oenologists of the Basque Country and Navarre (Northern Spain) use sulphur dioxide to remove acrolein.
Enaitz de las Heras, Andoni Zuriarrain‐Ocio, Juan Zuriarrain, Oier Etxebeste, Iñaki Berregi   +4 more
wiley   +1 more source

Technological Advances in Mung Bean (Vigna radiata (L.) Wilczek) Milling, Processing, and Utilization

Legume Science, Volume 8, Issue 2, June 2026.
ABSTRACT Mung bean (Vigna radiata (L.) Wilczek) is emerging as a valuable ingredient in modern food systems due to its nutritional benefits, functional versatility, and alignment with plant‐based, clean‐label, and sustainable food trends. This review highlights recent technological advancements in mung bean processing, covering primary processing steps
Suresh Sakhare, Ashlyn Rairdin, Venkata Naresh Boddepalli, Amrita Ray, Arti Singh   +4 more
wiley   +1 more source

Effect of cider maturation on the chemical and sensory characteristics of fresh cider spirits [PDF]

, 2012
The influence of cider maturation on the chemical and sensory characteristics of fresh cider spirits was evaluated in the present study. To this end, a single-factor experiment with three maturation levels and five replicates (ciders) per level was ...
Mangas, J.J. (Juan), Picinelli, A.M. (Anna), Rodríguez, Roberto   +2 more
core  

Lupin Species and Protein Fraction Type Affect the Conformational State and Functional Performance of the Proteins

Sustainable Food Proteins, Volume 4, Issue 2, June 2026.
Defatted white and blue lupin seed flours were each sequentially fractionated into albumin, globulin, and glutelin followed by structure and function evaluation. The albumins had the best solubility profile, globulins produced emulsions with smallest oil droplet sizes, while glutelins had the highest foaming capacity.
Stanley Chukwuejim, Rotimi E. Aluko
wiley   +1 more source