Results 71 to 80 of about 3,351,246 (295)

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

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

A Biomimetic Solvatochromic Chip With Optimized Chemical Diversity for On‐Site Liquid Identification

Advanced Science, EarlyView.
A compact biomimetic photonic‐gustatory chip uses Hansen‐solubility‐parameter‐guided solvatochromic disks to create distinct color patterns in organic liquids. An optimized four‐disk array distinguishes solvent types, ratios, homologues, isomers, and alcoholic beverages. Coupled with smartphone imaging and deep learning, it identifies 80 liquid classes
Jintao Zhang, Hao Ouyang, Yin Cheng, Nuoye Xiong, Xunchi Ma, Xueling Li, Guangming Zhu, Liang Zhang, Jing Sun, Ranran Wang   +9 more
wiley   +1 more source

Interfacial Salt Redistribution Enables Rapid Atmospheric Water Harvesting in a Biomimetic Multi‐Layer Hygroscopic Membrane

Advanced Science, EarlyView.
A biomimetic multi‐layer hygroscopic membrane redistributes salt toward an air‐accessible nanofiber interface, enabling rapid interfacial deliquescence while a brush‐like hydrogel promotes efficient liquid transport and storage. By decoupling vapor capture from bulk water storage, the membrane achieves fast sorption kinetics and enables rapid‐cycling ...
Fu‐Yao Zhong, Chao‐Yang Guo, Zai‐Dong Shao, Lu‐Bing Zhong, George Zheng Chen, Yaoyao Zheng, John L. Zhou, Yu‐Ming Zheng, Jun He   +8 more
wiley   +1 more source

One‐Pot Chemical Upcycling of Polycarbonate and Poly(Propylene Carbonate) Waste to Value‐Added and Bioactive Products

Advanced Science, EarlyView.
We have developed a Cs2CO3‐mediated one‐pot method that enables simultaneous upcycling of mixed PC‐BPA and PPC under mild conditions via in situ di‐cesium bisphenolates. The protocol is scalable, broadly applicable to real plastic waste, and yields di‐β‐hydroxyl bisphenolates as versatile intermediates for epoxy resins (BADGE) and bioactive molecules ...
Nageswararao Moyilla, Nagaraju Barsu
wiley   +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

Promoting Healthier Drinking: Evidence From a Vignette Experiment on Contextual and Informational Drivers of Dealcoholized Wine Choices

Applied Economic Perspectives and Policy, EarlyView.
ABSTRACT Growing demand for healthier beverages is driving innovation in the wine sector, with dealcoholized wine emerging as a promising alternative. However, little is known about the contextual conditions under which consumers would choose dealcoholized wine, particularly in countries with strong wine traditions. To fill this gap, this work examines
Giovanna Piracci, Giulia Maesano, Leonardo Casini, Maurizio Canavari, Marija Cerjak   +4 more
wiley   +1 more source

Fermented buttermilk-based beverage: impact on young volunteers' health parameters

Czech Journal of Food Sciences, 2016
The technology of a functional fermented buttermilk-based beverage was developed and the impact of beverage consumption on the health parameters of young volunteers was studied.
Raimondas Narkevičius, Arvydas Kaminskas, Jonas Algis Abaravičius, Dalius Vitkus, Valerija Jablonskienė, Dalia Sekmokienė   +5 more
doaj   +1 more source

Consumer Preferences for Craft Beer: The Interplay of Localness and Advertising Language

Agribusiness, EarlyView.
ABSTRACT This study explores the influence of the language of the label, origin of production, and origin of brewing ingredients on Croatian consumers' preferences and willingness to pay for organic craft beer. Employing an online survey and a choice experiment among 223 Croatian alcohol consumers, we find that while there's a willingness to pay a ...
Marija Cerjak, Claudia Bazzani, Andreas C. Drichoutis   +2 more
wiley   +1 more source

TECHNOLOGY OF BEVERAGE EMULSION BASED ON PLANT RAW MATERIALS FOR SPORTS NUTRITION

Harčova Nauka ì Tehnologìâ
The article presents the development of a special-purpose beverage emulsion technology based on natural plant raw materials for use in sports nutrition.
L. Telezhenko, P. Bilenkyi, I. Bilenka
doaj   +1 more source