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FUNCTIONAL DRINK TECHNOLOGY WITH CHIA SEEDS
Zernovì Produkti ì Kombìkorma, 2021 This article mainly introduces the necessity of the emergence of functional foods and the current market development. Using chia seeds as the characteristic raw material, adding apple juice and hawthorn juice, it is developed to be suitable for ...
Wang Haiyan, Melnyk Oksana, Li Bo
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Relevance of expanding the range of phytodrinks based on honey and ginger
Алматы технологиялық университетінің хабаршысы, 2022 The Republic of Kazakhstan has a unique natural and climatic potential for the production of beekeeping products with high functional properties. Today, Kazakhstan produces about 12 thousand tons of honey per year, but the share of honey used in the ...
Sh. M. Velyamov +3 more
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The effect of adding curcuma powder on the quality of the active components in instant cocoa drinks [PDF]
E3S Web of Conferences, 2022 Instant drinks in powder-shaped drinks are made from foodstuffs such as fruits, spices, grains, and leaves. The instant cocoa drink is made from cocoa powder with Curcuma powder which has a functional effect due to the content of polyphenols and curcumin
Nurhafsah +4 more
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Production of Functional Buttermilk and Soymilk Using Pediococcus acidilactici BD16 (alaD+)
Molecules, 2021 Functional foods or drinks prepared using lactic acid bacteria (LAB) have recently gained considerable attention because they can offer additional nutritional and health benefits.
Anshula Sharma +4 more
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Healthy Drinks with Lovely Colors: Phenolic Compounds as Constituents of Functional Beverages
Beverages, 2021 Consumers increasingly prefer and seek food and beverages, which, due to their natural characteristics, bring health benefits, both in the prevention of diseases and in their curative power.
T. Pinto, A. Vilela
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Molecules, 2021 High levels of osmolalities have been found in manufactured carbohydrate-based functional drinks that occasionally include added protein; however, fruit components rich in bioactive ingredients have been absent. It has proved difficult to obtain recovery
A. Sadowska +3 more
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Development of a technology for the production of a functional food based on plant raw materials [PDF]
E3S Web of Conferences, 2020 The purpose of the work is to develop a technology for the production of a functional beverage. Methodology of the work. The experiments have been carried out using modern generally accepted techniques. Results of the work.
Isrigova T.A. +4 more
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, 2020 The objective of the research is to analyze the content of the bioactive compounds of extracts made of snake fruit skin, Aloe vera, and Stevia as materials to make functional drinks. Salacca zalacca (Gaert.) Voss.
Amalya Nurul Khairi +1 more
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, 2020 The study aimed to obtain a functional drink formula from the cardamom rhizomes (FdCarrhi) in terms of total phenol content and its vitamin C. A total of five formulations of drinks containing cardamom rhizomes and other spices have been made by boiling ...
H. Winarsi +3 more
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THE INCREASING THE DURATION OF FUNCTIONAL BEVERAGES METHODS
Пищевые системы, 2019 In the Russia beverage market, functional beverages are increasingly popular with the population due to their intensive lifestyle and worsening environmental situation. Of great importance is the shelf life of drinks, since they determine the presence in
Marina V. Gernet +2 more
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