Results 31 to 40 of about 3,351,246 (295)

Distinct Roles for Bacterial and Fungal Communities During the Curing of Vanilla

Frontiers in Microbiology, 2020
Vanilla produces aroma after curing. There were a few reports about the possible involvement of microorganisms during the curing process. Bacterial and fungal community was analyzed to explore the distinct roles.
Fei Xu, Fei Xu, Fei Xu, Yonggan Chen, Yingying Cai, Fenglin Gu, Fenglin Gu, Fenglin Gu, Kejing An   +8 more
doaj   +1 more source

Development of Novel Whey-Mango Based Mixed Beverage: Effect of Storage on Physicochemical, Microbiological, and Sensory Analysis

Foods, 2023
The present study was aimed at developing whey-mango-based mixed beverages and characterizing their physicochemical properties. Three different formulations were prepared by varying proportions of whey and mango (sample-1 = 60:20 mL, sample-2 = 65:15 mL,
Tanvir Ahmed, Ashfak Ahmed Sabuz, Anirudha Mohaldar, H. M. Sazzad Fardows, Baskaran Stephen Inbaraj, Minaxi Sharma, Md Rahmatuzzaman Rana, Kandi Sridhar   +7 more
doaj   +1 more source

Functionality of Bread and Beverage Added with Brosimum alicastrum Sw. Seed Flour on the Nutritional and Health Status of the Elderly

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, Julio C. del Hierro-Ochoa, Jesús O. Moreno-Escamilla, Joaquín Rodrigo-García, Laura A. de la Rosa, Emilio Alvarez-Parrilla, José A. López-Díaz, María E. Vidaña-Gaytán, María N. González-Valles, Alfonso Larqué-Saavedra, Nina del Rocío Martínez-Ruiz   +10 more
doaj   +1 more source

Optimisation of a carambola pomace fibre fortified mix fruit beverage powder, its characterization and in vivo study

Journal of the Saudi Society of Agricultural Sciences, 2020
Carambola pomace rich mix fruit juice beverage powder was optimized and developed by spray drying using response surface methodology. Maltodextrin concentration and inlet temperature were taken as two independent variables.
Sangeeta Saikia, Nikhil Kumar Mahnot, Charu Lata Mahanta, Pronobesh Chattopadhyay, Amit Agnihotri   +4 more
doaj   +1 more source

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
openaire   +1 more source

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 [...]
openaire   +2 more sources

Toxicity and Hypolipidemic Activity of Lansiumamide B in Mice [PDF]

Shipin Kexue
Objective: 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
doaj   +1 more source

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, Covadonga Vázquez, Belén Patiño   +2 more
openaire   +3 more sources

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, Nan Zhang, Shan Zheng, Wei Zhang, Jingjing Liu, Liwei He, Anastasia Ngozi Ezemaduka, Guojun Li, Junyu Ning, Bo Xian, Shan Gao   +10 more
doaj   +2 more sources

Potensi minuman bubuk kedelai (var. Galunggung) sebagai minuman fungsional: sifat fisikokimia, efek hipoglikemik dan hipokolesterolemik serta status antioksidan

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, Sri Handajani, Dian Rachmawanti Affandi, Endang Listyaningsih   +3 more
doaj   +1 more source