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Proteomics of fruits and beverages
Current Opinion in Food Science, 2015The present review offers an overview about proteome investigation of fruits, alcoholic and non-alcoholic beverages via combinatorial peptide ligand libraries (CPLLs). The CPLLs methodology is able to capture the entire proteome, formed by abundant, low-abundance and trace proteins.
Elisa Fasoli, Pier Giorgio Righetti
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Phenolic Acids in Berries, Fruits, and Beverages
Journal of Agricultural and Food Chemistry, 2006The contents of soluble and total phenolic acids were analyzed in samples of 29 berries and berry products, 24 fruits and fruit peels, and 12 beverages. Variation of phenolic acids in berries was also studied. Soluble phenolic acids were extracted with methanolic acetic acid, and a tentative quantification was performed by high-performance liquid ...
Mattila, Pirjo +2 more
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Application of Microencapsulated Synbiotics in Fruit-Based Beverages
Probiotics and Antimicrobial Proteins, 2019In the last years, demand for functional products containing both prebiotics and probiotics (known as synbiotic) has increased, which stimulated their incorporation into other food matrices than milk-based ones. Synbiotics improve gut functionality as well as respond to the increasing demand of consumers who have become aware of the health benefits of ...
Camelia Rovinaru, Diana Pasarin
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Survey of Noncarbonated Fruit Juices and Fruit-Flavored Beverages
1972Abstract : The study was initiated by a request to feed 'volunteer' military services foods that are not only nutritious but acceptable. Specifically, beverages were singled out since they constitute products of processed fruit juices and fruit-flavored beverages of which are 100 different types at the marketplace.
Abdul R. Rahman +3 more
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Sensory evaluation of whey‐based fruit beverages
Food / Nahrung, 1993AbstractWhey represents a potentially significant source of many basic ingredients (minerals, vitamins, lactose) for traditional and novel food products. Chemical composition, nutritive value and sensoric quality of whey‐based products make them suitable for the normal nutrition as well as for application in diet therapy.In this article practical ...
V. Vojnović, M. Ritz, N. Vahčić
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PERCEIVED TEXTURAL DIMENSIONS OF FRUIT‐BASED BEVERAGES
Journal of Texture Studies, 1981The major sensory dimensions of the mouthfeel of fruit based beverages were determined by principal components analysis and the degree of correlation between mouthfeel characteristics and the taste and pleasantness of beverages was assessed. Untrained college students rated 35 different beverages on 16 different 10‐point scales containing mouthfeel ...
MARGARET R. INGATE, CAROL M. CHRISTENSEN
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Miracle fruit: An alternative sugar substitute in sour beverages
Appetite, 2016High sugar consumption has been related to several chronic diseases and thus, many alternative sweeteners have been extensively researched. However, there is still controversy regarding the harmful effects of their consumption, mainly regarding the use of artificial sweeteners, controversy which increases the demand for natural sweeteners, such as ...
Jéssica Ferreira Rodrigues +4 more
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Factors influencing consumers’ purchase of fruit beverages
International Journal of Farm Sciences, 2019In India fruit drink consumption has been increasing day by day. It is growing at the rate of 12 per cent per annum. This study aims to define the preference factors and satisfaction of consumer towards branded fruit drinks in Coimbatore city of Tamil Nadu.
SD Sivakumar, P Balaji, S Somasundaram
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Cider, perry, fruit wines and other alcoholic fruit beverages
1996The fermentation of fruit to produce wines, as well as the brewing of beer, is recorded in ancient Egyptian and Greek writings. Although production was based largely on the fermentation of grape juice, there is no doubt that fermentation of fruits other than grape had been practised widely, although because of the lower alcohol content such wines did ...
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