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Functional Beverages in the 21st Century

Beverages, 2023
Underlying the dawn of humanity was primarily the search for food and access to drinking water. Over the course of civilization, there has been a significant increase in drinking water quality. By the average of the nutritional standards, the daily water demand is 2.5 L (also including liquid products such as tea, coffee, or soup). However, it is worth
Mateusz Sugajski, Magdalena Buszewska-Forajta, Bogusław Buszewski   +2 more
openaire   +2 more sources

Quality Characteristics, Nutraceutical Profile, and Storage Stability of Aloe Gel-Papaya Functional Beverage Blend

International Journal of Food Science, 2014
Aloe vera gel, well known for its nutraceutical potential, is being explored as a functional ingredient in a wide array of health foods and drinks. Processing of exotic fruits and herbal botanicals into functional beverage is an emerging sector in food ...
Pushkala Ramachandran, Srividya Nagarajan   +1 more
doaj   +1 more source

Multi-Objective Optimization of Beverage Based on Lactic Fermentation of Goat’s Milk Whey and Fruit Juice Mixes by Kefir Granules

Fermentation, 2022
Numerous fruits are produced in Ecuador, of which about 40% are never eaten. In addition, fresh goat cheeses are in high demand. However, goat cheese generates goat milk whey with high contamination loads, and, therefore, it must be adequately treated ...
Diana Alexandra Nastar Marcillo, Valeria Olmedo Galarza, Nicolás Sebastián Pinto Mosquera, Rosario del Carmen Espín Valladares, Jimmy Núñez Pérez, José Manuel Pais-Chanfrau   +5 more
doaj   +1 more source

Development of a novel sugar-free functional beverage containing pistachio green hull extract

Applied Food Research
This study aimed to develop a novel phenolic-rich functional beverage utilizing pistachio green hull extract (PGHE) and to evaluate its physicochemical and sensory properties. An acute oral toxicity evaluation demonstrated that LD50 of extract is greater
Maedeh Tavakoli, Mohsen Barzegar, Mohammad Ali Sahari, Narges Hosseinmardi   +3 more
doaj   +1 more source

Beer as a functional beverage?

VII naučno-stručni simpozijum sa međunarodnim učešćem "Pivo, pivarske sirovine i tržište" - zbornik radova
The expansion of the beer industry has enabled many possibilities for improvement regarding the taste, aroma and functionality of this drink. Health-related issues and a general wish for healthier lifestyles has resulted in increased demand for functional beers.
Kristina Habschied, Vinko Krstanović, Krešimir Mastanjević   +2 more
openaire   +1 more source

Other title: Rules and Regulations Relating to Alcoholic Liquor

, 1949
Issued by: State Director of Alcoholic Beverage Control, 1949-1968; Division of Alcoholic Beverage Control, Kansas Department of Revenue, 1973 ...
Kansas. Division of Alcoholic Beverage Control
core   +1 more source

Perception, acceptability and decision-making determinants of Soft Seltzer, a novel winegrape non-alcoholic carbonated beverage category to health-conscious College students in California

Journal of Marketing and Consumer Behaviour in Emerging Markets, 2020
The beverage industry is a signifi cant market that is seeing a growth albeit certain types of beverages such as wine and soda-type drinks are seemingly declining.
Angelos K. Sikalidis, Aleksandra S. Kristo, Anita H. Kelleher, Adeline Maykish   +3 more
doaj   +1 more source

Functional beverages: recent trends and prospects as potential meal replacers

Food Materials Research
Increased consciousness for health, well-being, and changes in eating habits, such as a shift towards veganism among the masses, has resulted in rapid growth in the functional foods market.
Ravneet Kaur, Shubhra Shekhar, Kamlesh Prasad   +2 more
doaj   +1 more source

The Effect of Garam Masala Levels Addition on Chocolate Based Functional Beverage

Journal of Applied Food Technology, 2020
The increasing popularity of cocoa-based beverage has encouraged the development of various chocolate beverage formulations. Chocolate beverage formulations with addition of garam masala were carried out to produce functional beverage products which are ...
Ratih Hardiyanti, Anjar Ruspita Sari
doaj   +1 more source

Production of Kefir Powdered Milk Beverage Based on Probiotic Bacteria Enriched with Lupin, Kiwicha, and Quinoa

Biology and Life Sciences Forum
The production of functional foods has aroused growing interest due to its proven health benefits and potential to improve quality of life. One of the products that have gained importance due to its practicality is enriched beverages.
Nisde Nayeli Trujillo, Nancy Ascencion Chasquibol, Silvia Patricia Ponce   +2 more
doaj   +1 more source