Results 131 to 140 of about 3,351,246 (295)

Development of a synbiotic water kefir, dragon fruit, and inulin–medium-chain triglyceride drink as a candidate for an antihyperlipidemic beverage

Journal of Advanced Pharmaceutical Technology & Research
Consumer demand for palatable functional beverages with metabolic health benefits is increasing. Water kefir is a plant-based probiotic drink associated with improved metabolic profiles, immune modulation, and anti-inflammatory effects.
Senny Yesery Esar, Kuncoro Foe, Caroline, Yudy Tjahjono, Hendy Wijaya, Martha Ervina   +5 more
doaj   +1 more source

Wine as a Functional Alcoholic Beverage

, 2012
"Fonksiyonel gıda" terimi temel besin ögelerine sahip olmasının yanı sıra, sağlık için yararlı kimi bileşenleri de içeren gıdaları tanımlamaktadır. Fonksiyonel gıdaların ortak özellikleri, içerdikleri besin bileşenlerinin insan sağlığı üzerinde olumlu ...
Ünal Rıza Yaman, Nazan Kavas, Ufuk Yücel   +2 more
core  

Development and characterization of functional beverage based on soursop (Annona muricata L.), inulin, and whey powders

This study aimed to develop and evaluate ''functional'' beverages made from a blend of soursop (Annona muricata L.), whey, and/or inulin using a selected Lactobacillus strain.
P. Hernández-Carranza, S. Fernández-Huazo, C.E. Ochoa-Velasco, I.I. Ruiz-López   +3 more
core   +1 more source

Extending the Technology Acceptance Model to a Circular Economy Context: A Study of Hungary's REpont Deposit‐Refund System

Business Strategy and the Environment, EarlyView.
ABSTRACT The aim of the study is to examine the public acceptance of the deposit‐refund system (DRS), introduced in the European Union, through an extended version of the Technology Acceptance Model (TAM). The research supplemented the classic constructs of TAM (behavioral intension, perceived usefulness, and perceived ease of use) with environmental ...
József Ráti, Zalán Márk Maró
wiley   +1 more source

Ethnobotany of Zmeyovski pelin: A Traditional Artemisia-Flavored Wine from Bulgaria

Beverages
Flavoring wine with Artemisia species, together with other aromatic herbs and/or fruits, is a practice that has evolved in different parts of Bulgaria.
Vanya Boneva, Teodora Ivanova, Neli Grozeva, Mariya Slavcheva, Dessislava Dimitrova   +4 more
doaj   +1 more source

Phytonutritional and Sensorial Assessment of a Novel Functional Beverage Formulated from an Underutilized Fruit of Carissa spinarum L. [PDF]

ACS Omega, 2023
Mamoona T, Rafique N, Zubair Khan M, Shafique Ahmad K, Bashir S, Ali Shah T, Salamatullah AM, Mekonnen AB, Bourhia M.   +8 more
europepmc   +1 more source

What Do We Know About Scope 3 Emissions in Small‐ and Medium‐Sized Enterprises? Mapping Current Knowledge and Advancing a Theory–Practice‐Oriented Framework

Business Strategy and the Environment, EarlyView.
ABSTRACT Although SMEs comprise over 90% of firms globally, research on their engagement with Scope 3 (value‐chain) greenhouse gas emissions remains limited. This PRISMA‐guided systematic review synthesises 49 SME‐relevant studies to develop a theory‐informed, practice‐oriented framework for more credible and sustained Scope 3 engagement.
Chidinma Uchendu, Okechukwu Okorie, Fatemeh Khosravi, Stuart Connop, Hebba Haddad, Mike Medas   +5 more
wiley   +1 more source

Towards an Integrated Approach to Corporate Sustainability: The Role of Multi‐Stakeholder Value Co‐Creation in the Food and Beverage Sector

Business Strategy and the Environment, EarlyView.
ABSTRACT The growing emphasis on sustainability has prompted companies to engage with stakeholders in addressing environmental and social challenges. This paper investigates how companies and stakeholders co‐create value through a collaborative and iterative process that facilitates the formulation and implementation of sustainable strategies.
Meryem Altaf, Shanta Davie, Nosheen Khan, Chen Su   +3 more
wiley   +1 more source

Physicochemical Properties and Antioxidant Profile of a Fermented Dairy Beverage Enriched with Coffee By-Products

Beverages
Functional beverages are increasingly sought as components of a healthy diet, and goat milk offers a nutritious base with unique sensory attributes. This study aimed to develop a novel fermented goat milk beverage enriched with spent coffee grounds (SCG)
Maria Alexandraki, Ioannis Maisoglou, Michalis Koureas, Vasiliki Kossyva, Anastasia Tzereme, Ermioni Meleti, Mariastela Vrontaki, Vasileios Manouras, Lamprini Dimitriou, Eleni Malissiova, Athanasios Manouras   +10 more
doaj   +1 more source

Agentic AI and Circular Procurement Performance: An Empirical Study

Business Strategy and the Environment, EarlyView.
ABSTRACT Organizations that practice circular procurement in this rapidly changing world face many uncertainties. However, emerging digital technologies, such as agentic AI, can help manage resources and improve responsiveness to better serve both internal and external customers.
Surajit Bag, Susmi Routray, Andrea Chiarini, Rasem Qudaih   +3 more
wiley   +1 more source