Results 61 to 70 of about 3,182,299 (286)
THE DEVELOPMENT OF TECHNOLOGY OF FUNCTIONAL BEVERAGES BASED ON WHEY AND PLANT EXTRACTS [PDF]
Техника и технология пищевых производств, 2015 Nowadays, the range diversification of functional whey-based beverages has lots of interest. The use of plant extracts or their compositions in the formulation of such beverages is relevant as it increases concentrations of biologically active substances
Cherevach E.I., Tenkovskaya L.A.
doaj
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 +8 more
wiley +1 more source
Fermented Beverages Revisited: From Terroir to Customized Functional Products
Fermented beverages have been a constant companion of humans throughout their history. A wide range of products have been developed with time, depending on the availability of raw materials and ambient conditions.
Jayanta Kumar Patra +3 more
core +2 more sources
Caffeine in beverages: Cardiovascular effects [PDF]
, 2019 Caffeine is one of the neuroactive substances most prevalent in western countries. Its cardiovascular effects are well known, as well as different cardiovascular responses were observed in individuals who usually take caffeine-containing beverages and ...
Farinetti A. +5 more
core +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 +6 more
wiley +1 more source
Canapa Sativa L. and Moringa Oleifera as naturally functional beverages. Innovative trends
, 2019 In recent years, the demand of functional products has increased, demonstrating that consumers are paying more attention to product labels, showing the growing preference for natural and local ingredients that have a positive benefit on body and mental ...
Mattia Rapa +3 more
core +1 more source
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 +5 more
wiley +1 more source
อาหารและเครื่องดื่มฟังก์ชัน: Functional foods and beverages
, 2023 Nowadays, consumers are becoming more conscious about health. Because of COVID-19, consumers have changed their consumption behavior. They are interested in both food safety and potential health benefits of products such as boosting the immune system and
รอดขวัญ, ณฐิฒา
core +1 more source
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 +4 more
wiley +1 more source
Fibers for instant drink [PDF]
Brazilian Journal of BiologyThis study examines the influence of temperature on the sorption capacity of dietary fiber and the degradation kinetics of vitamin C in aqueous solutions.
A. Kazhymurat +3 more
doaj +1 more source