Results 71 to 80 of about 167,310 (292)
A Traditional Turkish Fermented Non-Alcoholic Grape-Based Beverage, “Hardaliye” [PDF]
, 2017 Hardaliye is a non-alcoholic fermented beverage produced in a traditional way in Thrace, the European part of Turkey. The nutritional value of hardaliye is derived from the grapes and the fermentation process.
Fatma Coskun, Coşkun, Fatma
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Dietary Artificial Sweeteners: From Chemical Transformation in Food to Gut Microbial Processing
ChemFoodChem, EarlyView.This review article unites classical and recent findings on the stability of artificial sweeteners in food. The focus is on ten sweeteners approved in the European Union: their chemical stability during processing and storage, individual degradation products, and their interactions with the intestinal microbiota.
Jürgen Lassak, Michael Hellwig
wiley +1 more source
Fermented food/beverage and health: current perspectives
, 2022 Fermented products have been gaining a notable importance in recent years due to the health benefits that they can provide in relation to the initial unfermented food matrix, i.e.
Ueda, Jonata Massao +17 more
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ChemFoodChem, EarlyView.Comprehensive two‐dimensional gas chromatography (GC×GC) is gaining importance in food analysis, particularly for volatile and aroma‐related compounds. This review examines recent applications across plant‐, animal‐, and other food matrices, revealing trends in sample preparation, column selection, modulation and detection, while highlighting ...
Ana Jano +3 more
wiley +1 more source
Food Technology and Biotechnology, 2019 The aim of this paper is to determine nutritive, functional, microbiological and sensory properties of probiotic beverages produced from different volume ratios of cow's milk and soy beverage (25:75, 50:50 and 75:25).
Edina Šertović +5 more
doaj +1 more source
The Canadian Journal of Chemical Engineering, EarlyView.Abstract On the centennial of higher education in Chemical Engineering in Mexico, it is pertinent to revisit the key stages that have contributed to its consolidation as a vital discipline for the nation's scientific and technological advancement. Although the initial mission of chemical engineering education was primarily oriented toward the training ...
Agustín López Munguía +3 more
wiley +1 more source
The Canadian Journal of Chemical Engineering, EarlyView.Timeline of key academic milestones and individuals that shaped chemical engineering at FQ‐UNAM and in Mexico. Abstract One hundred years after the beginning of the teaching of Chemical Engineering in Mexico, which started in 1925 in the former National School of Chemical Sciences, currently Faculty of Chemistry (FQ) at National Autonomous University ...
Patricia Pérez‐Salinas +2 more
wiley +1 more source
Production Of Star Fruit Alcoholic Fermented Beverage
, 2017 Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Star fruit (Averrhoa carambola) is a nutritious tropical fruit. The aim of this study was to evaluate the production of a star fruit alcoholic fermented beverage utilizing a lyophilized ...
Rafael Resende +5 more
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Immunomodulatory Effects Associated with Lactofermented Cherry Beverage Consumption in Rats
FermentationCherry is a fruit which contains elevated amounts of antioxidant compounds, such as anthocyanins, pigments, and vitamins. Furthermore, it possesses high water, sugar, mineral, and indolamine contents.
María Garrido +4 more
doaj +1 more source
The Canadian Journal of Chemical Engineering, EarlyView.The teaching of chemical engineering in Mexico started in 1925 at the Faculty of Chemistry (FQ) of the National Autonomous University of Mexico (UNAM). Academic institutions, research centres, chemical companies, technological developments, highly trained personnel, and scientific contributions are part of the legacy from FQ‐UNAM.
Patricia Pérez‐Salinas +4 more
wiley +1 more source