Results 21 to 30 of about 46,710 (265)

Plant-based beverages as good sources of free and glycosidic plant sterols [PDF]

, 2017
To address the ever-growing group of health-conscious consumers, more and more nutritional and health claims are being used on food products. Nevertheless, only very few food constituents, including plant sterols, have been appointed an approved health ...
Decloedt, Anneleen, Van Landschoot, Anita, Vanderputten, Dana, Vanhaecke, Lynn, Watson, Hellen   +4 more
core   +2 more sources

Fruit and vegetable juice fermentation with Bifidobacteria [PDF]

Acta Alimentaria, 2014
Consumers are becoming more interested in healthy nutrition. To meet consumer requirements, the possibility of the fruit and vegetable juice fermentation by bifidobacteria was investigated. Sour cherry, orange, carrot, and tomato juice was fermented with five Bifidobacterium strains (from human origin and starter culture). The tested strains have grown
Havas, P., Kun, Sz., Styevkó, G., Slačanac, V., Hardi, J., Rezessy-Szabó, J.   +5 more
openaire   +2 more sources

THE RESEARCH OF VOLUME OF SECONDARY RAW MATERIAL RESOURCES BY PRODUCTION OF FRUIT AND BERRY JUICE

Современная наука и инновации, 2022
The Article is devoted to the study of the volume of secondary raw materials in the production of fruit juices depending on the methods of obtaining juices and raw materials (fresh berries, ice cream), methods and modes of storage of raw materials and to
Olga Yakovlevna Kolman, Galina Valentinovna Ivanova, Alexander Alexandrovich Mashanov   +2 more
doaj   +1 more source

Fermented beverages with health-promoting potential: Past and future perspectives [PDF]

, 2014
peer-reviewedFermentation is an ancient form of food preservation, which also improves the nutritional content of foods. In many regions of the world, fermented beverages have become known for their health-promoting attributes.
Cotter, Paul D., Hill, Colin, Marsh, Alan J., Ross, R Paul   +3 more
core   +1 more source

Development Of Reciptures Of Canned Smothies Made From Zucchini And Fruits [PDF]

, 2018
Rational nutrition for a whole year is possible with a well-established system of storage and processing of plant raw materials. Products with vegetable and fruit raw materials due to their availability and nutritional value are in demand among the ...
Haidai, I. (Iryna), Kharchenko, Z. (Zinaida), Kravchenko, L. (Lesia), Matenchuk, L. (Liudmyla), Palianychka, N. (Nadiia), Povorozniuk, I. (Inna), Tarasenko, V. (Vira), Tokar, A. (Anastasiia), Verkholantseva, V. (Valentуna), Zahorko, N. (Nadiia)   +9 more
core   +2 more sources

Effects of acute consumption of fruit and vegetable puree-based drinks on vasodilation and oxidative status [PDF]

, 2012
Epidemiological studies indicate that diets rich in fruits and vegetables (F&V) are protective against cardiovascular diseases (CVD). Pureed \&V products retain many beneficial components, including flavonoids, carotenoids, vitamin C and dietary fibres ...
George, Trevor, Gordon, Mchael, Lovegrove, Julie, Niwat, Chutamat, Waroonphan, Saran   +4 more
core   +1 more source

Analysis of Water Consumption in Fruit and Vegetable Processing Plants with the Use of Artificial Intelligence

Applied Sciences, 2021
Fruit and vegetable processing has a significant impact on the environment due to its consumption of a significant amount of water. Water consumption mainly depends on the type of production and the technology used.
Jędrzej Trajer, Radosław Winiczenko, Bogdan Dróżdż   +2 more
doaj   +1 more source

Protective Activity of Broccoli Sprout Juice in a Human Intestinal Cell Model of Gut Inflammation [PDF]

, 2016
Benefits to health from a high consumption of fruits and vegetables are well established and have been attributed to bioactive secondary metabolites present in edible plants.
Baima, Simona, Ferruzza, Simonetta, Giusti, Anna Maria, Maldini, Mariateresa, Mattivi, Fulvio, Moneta, Elisabetta, Morelli, Giorgio, Murgia, Chiara, Nardini, Mirella, Natella, Fausta, Ranaldi, Giulia, Rossi, Carlotta, Sambuy, Yula, Scaccini, Cristina, Trošt, Kajetan   +14 more
core   +3 more sources

Research Progress on Bioactive Components and Functional Properties of Probiotic Fermented Fruit and Vegetable Juices [PDF]

Iranian Journal of Chemistry & Chemical Engineering
Nutrients such as carbohydrates, vitamins, minerals, and phenolic compounds are extremely high in fruits and vegetables, internationally recognized as healthy foods.
Zhanxia Li, Na Liu, Pengyan Zhang, Cuijuan Zhang, Xin Liu, Zhifang Ren, Yuan Wang, Xiaoya Wang, Teng Zhao, Xiaokun Li   +9 more
doaj   +1 more source

STUDY OF ZONED VARIETIES OF FRUIT AND VEGETABLE PRODUCTS FOR THE DEVELOPMENT OF TECHNOLOGIES FOR OBTAINING BIOECOLOGICAL PRODUCTS WITH FUNCTIONAL PROPERTIES

Алматы технологиялық университетінің хабаршысы, 2022
This article presents the results of patent and information research with the study of scientific and technical literature of domestic and foreign researchers, with the study of materials of Internet resources, available statistical data on the ...
M. T. VELYAMOV, A. B. OSPANOV, I. POTOROCO, S. M. VELYAMOV, L. A. KURASOVA, A. B. TAGAYEVA, A. Z. SARSENOVA, A. E. KAYIRBAEVA, N. A. SADYKOVA   +8 more
doaj   +1 more source