Results 21 to 30 of about 3,182,299 (286)
Oats as a matrix of choice for developing fermented functional beverages [PDF]
Journal of Food Science and Technology, 2018 Angel Angelov, Velitchka Gotcheva
exaly +2 more sources
Foods and Raw Materials, 2023 Brown algae are a source of hydrothermal extracts that can serve as an effective raw material for instant beverages. This article offers new formulations of functional instant beverages made of concentrated fruit juices and algal extracts of Saccharina japonica and Sargassum miyabei Yendo.
Anton Tabakaev +2 more
openaire +2 more sources
A Novel Bio-Fermented Beverages from Dairy By-Products Based with Papaya Pulp and Stevia Leaves. [PDF]
Journal of Food and Dairy Sciences, 2019 Current trends and changing consumer needs indicate a great opportunity for innovations and developments in functional beverages. Scientific and clinical evidence is also mounting to corroborate the consumer perception of health from healthy beverages ...
Neimate H. Elewa +3 more
doaj +1 more source
Safety of Probiotics: Functional Fruit Beverages and Nutraceuticals [PDF]
Foods, 2020 Over the last decade, fruit juice consumption has increased. Their rise in popularity can be attributed to the belief that they are a quick way to consuming a dietary portion of fruit. Probiotics added to fruit juices produce various bioactive compounds, thus probiotic fruit juices can be considered as a new type of functional foods.
Irena Žuntar +3 more
openaire +5 more sources
Acknowledgment to Reviewers of Beverages in 2020
, 2021 Peer review is the driving force of journal development, and reviewers are gatekeepers who ensure that Beverages maintains its standards for the high quality of its published papers [...
Beverages Editorial Office Beverages Editorial Office
core +1 more source
Analysis of foreign experience in functional drinks production
Новые технологии, 2019 The article analyzes foreign experience in the production of functional beverages. It’s been noted that all global functional markets are united by steady growth due to the increasing consumer demand for functional drinks from year to year conditioned by
A. I. Ferzauli +3 more
doaj +1 more source
Date Fruits as Raw Material for Vinegar and Non-Alcoholic Fermented Beverages
Foods, 2022 Currently, foods and beverages with healthy and functional properties, especially those that claim to prevent chronic diseases, are receiving more and more interest. As a result, numerous foods and beverages have been launched onto the market.
Elsa Cantadori +5 more
doaj +1 more source
Nutritional Evaluation of Fermented Camels’ Milk Permeate Pomegranate Beverage [PDF]
Journal of Food and Dairy Sciences, 2020 This study aimed to produce fermented beverage from camels’ milk permeate mixed with different concentrations (control, 2.5, 5 and 10%) pomegranate syrup.
E. Abdeen, Marwa El-Gendy
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
Beverages, 2021 Functional beverages can be a valuable component of the human diet with the ability to not only provide essential hydration but to deliver important bioactive compounds that can contribute to chronic disease treatment and prevention.
Amanda Bulman +5 more
doaj +1 more source