Results 31 to 40 of about 3,166,579 (197)

Health, Wellness, and Safety Aspects of the Consumption of Kombucha

Journal of Chemistry, 2015
Functional foods have been identified as whole foods and fortified, enriched, or enhanced products which have a potentially beneficial effect on health when consumed as part of a varied diet on a regular basis, at effective levels.
Mindani I. Watawana, Nilakshi Jayawardena, Chaminie B. Gunawardhana, Viduranga Y. Waisundara   +3 more
doaj   +1 more source

Preparation of a probiotic quinoa beverage by enzymatic hydrolysis of its starches and subsequent lactic acid fermentation

Vitae, 2023
BACKGROUND: The concern about consuming healthy foods has increased in recent years. Not only are they expected to comply with essential feeding functions, but they also provide health benefits.
Carolina Stefany Huapaya Castillo, Juan G. Juscamaita Morales   +1 more
doaj   +1 more source

A Functional Beverage: Lemonade

, 2013
{"references": ["", "Gonz\u00e1lez-Molina, E., Dom\u00ednguez-Perles, R., Moreno, D. A., Garc\u00eda\nViguera, C. 2010. Natural bioactive compounds of Citrus limon for food\nand health. Journal of Pharmaceutical and Biomedical Analysis, 51(2),\n327-345.", "Proteggente, A., Saija, A., De Pasquale, A., Rice-Evans, C. 2003.
F. Z. Yekeler, H. Ozyurek, C. E. Tamer
openaire   +2 more sources

Blueberry (Vaccinium spp.) Anthocyanins and Their Functions, Stability, Bioavailability, and Applications

Foods
Blueberry fruits are rich in anthocyanins. There are 25 known anthocyanidins found in blueberries (Vaccinium spp.) until now. Anthocyanins found in blueberries have attracted considerable interest for their outstanding abilities as antioxidants, anti ...
Li Wang, Wei Lan, Dan Chen
doaj   +1 more source

Functional Properties of Foods and Beverages

Foods
The conception “Let food be thy medicine and medicine be thy food” introduced by the father of medicine “Hippocrates” highlights the significance of bioactive substances in human health [...]
Arshad Mehmood Abbasi, Xinbo Guo, Yongsheng Chen   +2 more
openaire   +3 more sources

Novel Blueberry Leaf Polysaccharide–Xanthan Gum Composite Gels for Curcumin Encapsulation: Enhanced Stability and Controlled Release

Foods
Curcumin is a natural active ingredient with various health benefits but suffers from poor water solubility, chemical instability, and rapid metabolism.
Chuyan Wang, Xiaoying Liu, Yan Zhang, Xiaomin Li, Yuanfei Ge, Wei Lan, Liuqing Yang   +6 more
doaj   +1 more source

Kombucha as a Sustainable Source of Metabiotics: Potential, Applications, and Future Perspectives

Beverages
Kombucha is gaining global recognition for its potential health benefits. While traditionally made from sweetened tea, researchers are increasingly exploring local ingredients and agricultural byproducts as alternative substrates for SCOBY fermentation ...
Atittaya Tandhanskul, Samatcha Krungkaew, Luoluo Li, Sai Aung Kham, Lina Yonekura   +4 more
doaj   +1 more source

Evaluation of functional properties in ready-to-drink beverage formulated with Kalanchoe pinnata (Akkapana) and Aloe vera

Journal of Food and Bioprocess Engineering, 2022
Medicinal plants have a good potency in preventing and curing diseases. This study was done to develop a functional Ready-to-drink beverage from Kalanchoe pinnata (Akkapana) leaf and Aloe vera gel with antiurolithiatic, antioxidant, antidiabetic, and ...
Haloluwe Kankanamge Shanthi Thaksala, Chalani Oshala Hettiarachchi , Katugampalage Don Prasanna Priyantha Gunathilake   +2 more
doaj   +1 more source

Physical, Chemical, Microbiological and Sensory Characteristics of a Probiotic Beverage Produced from Different Mixtures of Cow's Milk and Soy Beverage by Lactobacillus acidophilus La5 and Yoghurt Culture

Food Technology and Biotechnology, 2019
The aim of this paper is to determine nutritive, functional, microbiological and sensory properties of probiotic beverages produced from different volume ratios of cow's milk and soy beverage (25:75, 50:50 and 75:25).
Edina Šertović, Zlatan Sarić, Miroljub Barać, Irena Barukčić, Aleksandar Kostić, Rajka Božanić   +5 more
doaj   +1 more source

Kombucha: Formulation, chemical composition, and therapeutic potentialities.

Current Research in Food Science, 2022
Kombucha is a millennial beverage with great potential due to its functional claims. The infusion of black or green tea leaves (Camellia sinensis) and sugar is fermented by a symbiotic culture of bacteria and yeasts (SCOBY) resulting in an acidic and ...
Jayme César da Silva Júnior, Ísis Meireles Mafaldo, Isabelle de Lima Brito, Angela Maria Tribuzy de Magalhães Cordeiro   +3 more
doaj   +1 more source