Results 161 to 170 of about 3,182,299 (286)

Emerging applications of non-thermal ultrasound technology in functional beverages processing, a comprehensive review. [PDF]

Ultrason Sonochem
Chaudhary K, Khalid S, Lin M, Abdi G.
europepmc   +1 more source

Strategies for Reuse of Skins Separated From Grape Pomace as Ingredient of Functional Beverages. [PDF]

Front Bioeng Biotechnol, 2020
Gerardi C, D'amico L, Migoni D, Santino A, Salomone A, Carluccio MA, Giovinazzo G.   +6 more
europepmc   +1 more source

Categorization and Sensory Profiling of Functional Beverages

, 2009
The significant influx of a wide variety of commercially-available functional beverages has resulted in a beverage segment that is not clearly defined or understood.
Tamamoto, Lauren Chiemi
core  

Upcycling Real‐World Post‐Consumer Polyolefins Plastics Into Light Olefins Via Microwave‐Assisted Processing

Carbon Energy, EarlyView.
Microwave‐driven Ru@α‐Fe2O3 selectively upgrades real‐world post‐consumer mixed polyolefin waste into light olefins with high gas yields and olefin selectivity at markedly reduced temperatures compared with conventional thermal pyrolysis. Strong tolerance of additives and feed heterogeneity highlights an energy‐efficient and scalable route for circular
Yi Su, Chunlin Luo, Md Emdadul Haque, Kangqi Gao, Brandon Robinson, Yujuan Chen, Debangsu Bhattacharyya, Jianli Hu, Yuxin Wang   +8 more
wiley   +1 more source

Innovations in Herbal Functional Beverages: From Green Formulation and Bioactivity Preservation to Sensory Optimization and Regulatory Safety. [PDF]

Food Sci Nutr
Awlqadr FH, Qadir SA, Altemimi AB, Tlay RH, Saeed MN, Mohammed OA, Abedelmaksoud TG.   +6 more
europepmc   +1 more source

Anthocyanin Metabolites in Human Urine after the Intake of New Functional Beverages. [PDF]

Molecules, 2020
Agulló V, Villaño D, García-Viguera C, Domínguez-Perles R.   +3 more
europepmc   +1 more source

Protein–Anthocyanin Interactions in Food Systems: A Reaction‐Network Perspective on Equilibria, Kinetics, and Degradation Pathways

ChemFoodChem, EarlyView.
Protein–anthocyanin interactions are reinterpreted beyond binding affinity through a reaction‐network perspective. Distinct protein classes modulate anthocyanin behavior through equilibrium shifts, matrix‐driven protection, self‐assembly, or covalent conjugation.
E. Mariana Martins, Victor de Freitas, Susana Soares, Joana Oliveira   +3 more
wiley   +1 more source

Microbial Biotransformation of Agro-Industrial Fibre-Rich By-Products into Functional Beverages. [PDF]

Antioxidants (Basel)
Sentís-Moré P, Robles-Rodríguez I, Leonard K, Tchoumtchoua J, Escoté-Miró X, Del Bas-Prior JM, Ortega-Olivé N.   +6 more
europepmc   +1 more source

Recent Advances in Microbial Fermentation in Foods and Beverages

The interest in food microbial fermentation has progressively increased in recent decades. This Special Issue collected original research and review articles dealing with the use of microbial cultures aimed at improving the organoleptic and nutritional ...
Massimo Iorizzo, Paventi, G., Gianluca Paventi, Iorizzo, M.   +3 more
core   +1 more source

Amino Acid and Biogenic Amine Profiles in Sausages Reformulated With Processed, Fermented Oyster Mushrooms

ChemFoodChem, EarlyView.
This research showed that sausage reformulation preserves high essential amino acid and branched‐chain amino acid content, as well as increasing free amino acids (FAA) related to umami flavor and health‐promoting components such as GABA in the products.
Albert Gashi, György Kenesei, Meltem Boylu Kovács, Zsuzsanna Mednyánszky, Livia Simon Sarkadi   +4 more
wiley   +1 more source