Results 41 to 50 of about 3,351,246 (295)

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, Nicoleta E. BORZA, Maria TOFANĂ, Carmen R. POP, Elena MUDURA, Mihaela MIHAI   +5 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

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

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

Antioxidant and Antibacterial Properties of a Functional Sports Beverage Formulation

, 2023
Athletes often consume functional beverages in order to improve performance and reduce oxidative stress caused by high-intensity exercise. The present study aimed to evaluate the antioxidant and antibacterial properties of a functional sports beverage ...
Dimitrios Stagos, Stamatis Mourtakos, Nikolaos Goutzourelas, Varvara Trachana, Dimitris Mossialos, Christina Tsadila, Smaro Kiroglou, Olga Gortzi, Patroklos Vareltzis, Alexandros Kolonas, Kolonas, Alexandros, Trachana, Varvara, Mossialos, Dimitris, Gortzi, Olga, Vareltzis, Patroklos, Mourtakos, Stamatis, Kiroglou, Smaro, Goutzourelas, Nikolaos, Stagos, Dimitrios, Tsadila, Christina   +19 more
core   +1 more source

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

Formulation and Optimization of Functional Milk Beverage using D ???????? optimal Mixture Design

Madras Agricultural Journal, 2023
Functional foods are in great demand worldwide because of their many health benefits. As milk is a nutrient-dense diet that comprises all vital nutrients, it can be utilized as the primary base to produce a variety of functional foods.
Mohanakkaviya I, Murugan B, Rita Narayanan, Esther Magdalene Sharon M   +3 more
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