Results 81 to 90 of about 157,795 (289)
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
Food Chemistry International, EarlyView.Pulsed light technology uses short high‐intensity broad‐spectrum flashes (200–1100 nm) to inactivate microbes via DNA damage. It preserves food quality, extends shelf life, and works on liquids, meats, and produce, often combined with other hurdles for enhanced efficacy.
Abdul Mueez Ahmad +4 more
wiley +1 more source
Food Chemistry International, EarlyView.This review highlights green recovery, purification, stabilisation, bioavailability, health relevance, and novel food applications of anthocyanins from natural and agro‐industrial sources. ABSTRACT Anthocyanins are water‐soluble natural pigments and multifunctional food ingredients that support clean‐label colour, antioxidant activity, and value‐added ...
Chandan Kumar Sahu +4 more
wiley +1 more source
Fermented buttermilk-based beverage: impact on young volunteers' health parameters
Czech Journal of Food Sciences, 2016 The technology of a functional fermented buttermilk-based beverage was developed and the impact of beverage consumption on the health parameters of young volunteers was studied.
Raimondas Narkevičius +5 more
doaj +1 more source
Food Chemistry International, EarlyView.Preservatives limit microbial development, oxidation, and enzymatic degradation, resulting in better food quality and extended shelf life. Classified as natural, synthetic, or biological, each preservative has distinctive attributes and modes of action. Growing preference for natural preservatives aligns with clean label trends.
Monica Suresh +4 more
wiley +1 more source
Boza: A traditional cereal-based, fermented Turkish beverage
, 2012 Cereal grains are considered to be one of the most important sources of dietary proteins, carbohydrates, vitamins, minerals, and fiber for people all over the world.
Yegin S., Fernández-Lahore M.
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Mango Seed Valorization: Sustainable Source of Nutrients, Bioactives, and Value‐Added Applications
Food Chemistry International, EarlyView.Highlighting mango seed as a valuable yet overlooked by‐product, promoting its utilization and reducing agroindustrial waste. ABSTRACT Mango (Mangifera indica L.) is one of the most widely cultivated tropical fruits, generating large quantities of by‐products during processing, with mango seed representing 20%–25% of the whole fruit weight ...
Priyanka Yadav +3 more
wiley +1 more source
Flavour and Fragrance Journal, EarlyView.This framework transposes the perfumery olfactory pyramid to whisky maturation by sequencing aromas into top, heart, and base notes according to their temporal persistence. Using Log P as a behaviour‐based classification axis and oak macromolecules as natural fixative analogues, it proposes a behaviour‐based aromatic wheel bridging flavour chemistry ...
Magali Picard
wiley +1 more source
Development and Volatile Flavor Substances Analysis of Purple Carrot Compound Fermented Beverage
Shipin gongye ke-jiUsing kale, Mesembryanthemum crystallinum and purple carrot as the main raw materials, and angel Lactobacillus as fermentation strains, the purple carrot compound fermented beverage was prepared.
Xinrui YUAN +3 more
doaj +1 more source
Texas Alcoholic Beverage Commission Report on Customer Service: 2016
, 2016 Report on the customer service of Texas Alcoholic Beverage Commission representatives. The report was based on surveys and concluded that there is evidence of good customer service by the agency and it is improving over ...
Texas Alcoholic Beverage Commission
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