Results 31 to 40 of about 3,182,299 (286)

Effect on Ionic Composition and Tonic Parameters of Sweeteners Used in the Production of Functional Beverages

Beverages, 2023
Excessive sugar consumption is a risk factor for becoming overweight. Due to the increase in consumer nutritional awareness, functional beverages with reduced caloric content have attracted great interest in recent years.
Karolina Mroczek, Bogdan Saletnik, Marcin Bajcar, Aneta Saletnik, Czesław Puchalski, Grzegorz Zaguła   +5 more
doaj   +1 more source

Ultrasonication Effects on Quality of Tea-Based Beverages

, 2022
Tea is the most popular consumed drink after water. Teas and tea-based beverages have grown in popularity due to bioactive compounds. Tea-based beverages have started to take their place in the market.
Uzuner, Sibel, Sibel Uzuner
core   +1 more source

The Effect of pH and Sodium Caseinate on the Aqueous Solubility, Stability, and Crystallinity of Rutin towards Concentrated Colloidally Stable Particles for the Incorporation into Functional Foods

Molecules, 2022
Poor water solubility and low bioavailability of hydrophobic flavonoids such as rutin remain as substantial challenges to their oral delivery via functional foods. In this study, the effect of pH and the addition of a protein (sodium caseinate; NaCas) on
Ali Rashidinejad, Geoffrey B. Jameson, Harjinder Singh   +2 more
doaj   +1 more source

Analysis of Food and Beverages

, 2023
We are delighted to introduce the “Analysis of Food and Beverages Section of Separations”, which focuses on developing and applying new approaches based on separation techniques for the characterization of foods and beverages [...
Javier Saurina
core   +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

Plant-based beverages as milk alternatives? nutritional and functional approach through food labelling

, 2023
Plant-based beverages (PBB) market is largely growing. In this study, 136 beverages made of soy, oat, almond, rice, tigernut, and others (mixtures of various plant materials), from the Spanish market were evaluated through labelling information.
Pérez Rodríguez, María Luisa, Sánchez Mata, María De Cortes, Cámara Hurtado, María De La Montaña, Serrano-Carretero, Antonio, García Herrera, Patricia   +4 more
core   +1 more source

Enhanced Aromatic Profile and Functionality of Cheese Whey Beverages by Incorporation of Probiotic Cells Immobilized on Pistacia terebinthus Resin

Foods, 2019
In the present study, cheese whey was utilized for the development of a novel functional beverage, using Lactobacillus casei ATCC 393 probiotic cells immobilized on Pistacia terebinthus resin (pissa Paphos).
Vasiliki Schoina, Antonia Terpou, Aikaterini Papadaki, Loulouda Bosnea, Nikolaos Kopsahelis, Maria Kanellaki   +5 more
doaj   +1 more source

Pemodelan Kanvas Preposisi Nilai Produk Minuman Fungsional untuk segmen konsumen generasi Z dan Y

Jurnal Bisnis dan Kewirausahaan
The COVID-19 pandemic has motivated many people to consume functional beverages to live a healthy life. One of the instances for functional beverages is fruit juice, which has higher economic value than only sold as an ...
Adila Sosianika, Rafiati Kania, Fatya Alty Amalia   +2 more
doaj   +1 more source

Functional and Traditional Nonalcoholic Beverages in Turkey

, 2019
Traditional food is defined as a food having specific property, which differentiate it evidently from other similar foods in the way of the utilization of conventional ingredients or traditional composition or traditional type of manufacturing and/or ...
Tamer, C.E., Çopur, Ö.U., Ömer Utku Çopur, Ömeroğlu, P.Y., Canan Ece Tamer, Perihan Yolci Ömeroğlu   +5 more
core   +1 more source

Antioxidant Status, Physicochemical and Immune-boosting Characteristics of New Formulated Functional Beverages [PDF]

Egyptian Journal of Nutrition
Functional beverages have healthful benefits in reducing the risk of many diseases and enhancing immunity for the consumers. This study aimed to prepare healthy fresh blended beverages from extracts of Kiwi fruit, broccoli, ginseng and black seeds. Seven
Abokhwat1 Batool M, Ashoush1 Ihab S, Mahmoud1 Ramadan M, Attia2 Mohamed Y   +3 more
doaj   +1 more source