Results 51 to 60 of about 3,366,701 (284)

Heteroatom‐Mediated Covalent Organic Framework Membranes With Nitrogen‐Enriched Nanochannels for Efficient Desalination

Advanced Science, EarlyView.
Heteroatom precursor engineering serves as a molecular‐level strategy to tailor hydrazide monomer reactivity and diffusion kinetics, enabling controlled assembly of highly crystalline COF membranes with ultramicroporous channels. The nitrogen‐enriched nanochannels deliver high water/ion selectivity via simultaneous water transport acceleration and ion ...
Guishan Hu, Muning Chen, Yunqiu Zhou, Yu Zhen, Miaomiao Tian, Yatao Zhang, Jingwei Hou, Junyong Zhu, Yong Wang   +8 more
wiley   +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

Effect of Fermentation on the Biochemical Parameters Antioxidant Capacity and Dispersed Composition of Plant Beverages Based on Barley and Hemp Seeds

, 2022
Enzymatic processes play a key role in the production of grain-containing food due to their effect on the nutritional properties, rheological characteristics, and contribution to improving the functional and antioxidant proprieties.
Rinat Fatkullin, Svetlana Merenkova, Irina Kalinina   +2 more
core   +1 more source

Formulation of functional beverages from the combination of lime, tomato, and carrot using foam-mat drying method [PDF]

Pharmaciana, 2019
Lime, tomato, and carrot are natural ingredients widely used both as food and herbal medicines particularly because these plants contain various antioxidant compounds such as vitamin C, phenolics, flavonoids, and carotenoids.
Kartini Kartini, Alfian Hendra Krisnawan, Lisa Calista Silvanus, Tiffanny Putri Wijaya   +3 more
doaj   +1 more source

Changes of Physicochemical and Microbiological Properties of Blended Sweet and Sour Pomegranate Juices During Refrigerated Storage

Indonesian Food and Nutrition Progress, 2022
Physicochemical and microbiological properties changes of new beverages combining sour (‘Garoussi 2’, ‘Mezzi 1’, ‘Mezzi 2’) and sweet (‘Gabsi’, ‘Tounsi’) pomegranate juices with different proportions (10% and 20% of sour juices) were studied over a 14 ...
Faten Boussaa, Faten Zaouay, Messaoud Mars   +2 more
doaj   +1 more source

Polydopamine‐Wool Textiles for Sustainable Interfacial Solar Vapor Generation

Advanced Science, EarlyView.
A natural wool textile engineered for high solar absorbance and a fast‐wicking structure serves as a highly efficient, single‐layer system for interfacial solar vapor generation (ISVG). This integrated evaporator seamlessly couples rapid water transport with continuous evaporation. Ultimately, this sustainable photothermal design offers a scalable, eco‐
Kyuin Park, Jintong Gao, Hansadi Jayamaha, Yipu Wang, Mia Bressler, Lenan Zhang, Larissa M. Shepherd   +6 more
wiley   +1 more source

Acknowledgement to Reviewers of Beverages in 2015

, 2016
The editors of Beverages would like to express their sincere gratitude to the following reviewers for assessing manuscripts in 2015.
Beverages Editorial Office
core   +1 more source

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

Design of a New Fermented Beverage from Medicinal Plants and Organic Sugarcane Molasses via Lactic Fermentation

Applied Sciences, 2021
Functional beverages obtained using medicinal plants and fermented with lactic acid bacteria are gaining much interest from the scientific community, driven by the growing demand for food and beverages with beneficial properties.
Hamza Gadhoumi, Maria Gullo, Luciana De Vero, Enriqueta Martinez-Rojas, Moufida Saidani Tounsi, El Akrem Hayouni   +5 more
doaj   +1 more source

Molecular Atlas of Key Food Odorants Reveals Mixture‐Level Organization and Enables Generative Aroma Design

Advanced Science, EarlyView.
KFO‐Atlas reveals how real‐world aromas are organized as structured mixtures rather than individual molecules. Building on these principles, KFO‐Gen, a generative AI framework, designs perceptually valid aroma formulations and reconstructs meat‐like aromas exclusively from plant‐derived odorants, providing a foundation for mixture‐level studies and AI ...
Jingzhi Zhang, Huadong Xing, Antonella Di Pizio, Qinfei Ke, Xingran Kou, Dachuan Zhang   +5 more
wiley   +1 more source