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Foods, 2021 Physiological changes in elderly individuals (EI) can contribute to nutritional deterioration and comorbidities that reduce their quality of life. Factors such as diet can modulate some of these effects. The aim was to evaluate the functionality of foods
Alejandra Rodríguez-Tadeo +10 more
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Erythritol. Functionality in noncaloric functional beverages [PDF]
Pure and Applied Chemistry, 2002 Abstract Noncaloric functional beverages are a key segment in the rapidly growing functional food market. Erythritol, an all-natural bulk sweetener, offers sensorial as well as functional benefits for use in such beverages. It can improve taste quality by adding body and mouthfeel, and it is capable of masking unwanted off-flavors often ...
Peter de Cock, Claire-Lise Bechert
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Phenolic Compounds and Functional Beverages [PDF]
Beverages, 2021 The rise in the prevalence of non-communicable diseases (NCDs) over the last few years has promoted the need to afford consumers with accurate health data on food and beverage products as part of their right to health [...]
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Toxicity and Hypolipidemic Activity of Lansiumamide B in Mice [PDF]
Shipin KexueObjective: To explore the hypolipidemic activity and toxic side effect of lansiumamide B (LB) from chicken-heart shaped wampee (Clausena lansium) seeds in C57BL/6J mice fed on a high-fat-diet (HFD) model.
CHEN Danni, WANG Sainan, YIN Zhaochun, XU Zewen, GUO Xiaomin, LI Kangyuan, WANG Jiawei, CHEN Liping, CAO Yong, XIAO Suyao
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Effects of commercial beverages on the neurobehavioral motility of Caenorhabditis elegans [PDF]
PeerJ, 2022 To study the effects of different types of commercially available drinks/beverages on neurobehavior using the model organism C. elegans, and critically review their potential health hazards.
Wenjing Zhang +10 more
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Mycotoxins in Functional Beverages: A Review [PDF]
Beverages, 2020 Consumer dietary habits have drastically changed in recent decades and functional beverages now have a strong position in the market. The majority of these beverages are produced using simple processes that use raw products, such as cereals, legumes, fruits, and nuts, among others, and these are known to be frequently contaminated with mycotoxins. This
Jéssica Gil-Serna +2 more
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Role of Functional Beverages on Sport Performance and Recovery [PDF]
Nutrients, 2018 Functional beverages represent a palatable and efficient way to hydrate and reintegrate electrolytes, carbohydrates, and other nutrients employed and/or lost during physical training and/or competitions. Bodily hydration during sporting activity is one of the best indicators of health in athletes and can be a limiting factor for sport performance ...
Stefania Orrù +8 more
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Jurnal Gizi Klinik Indonesia, 2012 Background: Powdered soy beverage is one of the functional drink products that grow rapidly in Indonesia. The beverage comes with variety of health claims including lower blood glucose level and improve antioxidant status. Galunggung is one of Indonesian
Setyaningrum Aviriani +3 more
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, 2002 This second edition of the best selling textbook Food and Beverage Management has been updated and revised to take account of current trends within the hospitality industry. In particular the consideration of food and beverage (or foodservice) operations
Cousins, J. +2 more
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Comparison of Ferments in the Process of Functional Beverage Making
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, 2018 The aim of this study was to compare the main ferments selected to be used in the process of mead making: Saccharomyces cerevisiae yeast and pollen, the latter having been used in ancient times as ferment.
Liana Claudia SALANŢĂ +5 more
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