Results 41 to 50 of about 9,328,051 (330)

Optimization formula of instant powder functional drinks from Brunok (Acaudina molpadioides) using foam drying method

, 2020
This study aims to obtain the right formulation in terms of nutritional and organoleptic value of Brunok instant powder drink. The optimized factor is the amount of Brunok extract used for the manufacture of instant powder drinks with an additional 1 ...
R. Putri, S. Amrizal
semanticscholar   +1 more source

Acidity level control formulation of roselle tea functional drinks based on variations in the addition of flower petals and sugar type

, 2020
Roselle (Hibiscus sabdariffa) tea was a phenolic acid and anthocyanin enriched-functional drink. The high antioxidant content of roselle tea benefits to prevent degenerative diseases, such as diabetes.
I. S. M. Purbowati, Karseno Karseno, A. Maksum   +2 more
semanticscholar   +1 more source

Black Chokeberry (Aronia melanocarpa(Michx.) Elliot) Fruits and Functional Drinks Differ Significantly in Their Chemical Composition and Antioxidant Activity

Journal of chemistry, 2018
Black chokeberry (Aronia melanocarpa) fruits are among the richest sources of polyphenols and anthocyanins in plant kingdom and suitable raw material for production of functional foods.
P. Denev, M. Kratchanova, I. Petrova, Daniela Klisurova, Y. Georgiev, M. Ognyanov, I. Yanakieva   +6 more
semanticscholar   +1 more source

CHANGE OF PECTIN SUBSTANCES OF FUNCTIONAL DRINKS DURING TECHNOLOGICAL PROCESSING

Современная наука и инновации, 2022
This article is about development of functional beverages based on technology using cabbage juice with apple and beetroot pectin concentrates. Data on development of technology of functional drinks on the basis of cabbage juice with the use of apple and ...
Natalia Sergeevna Limareva, Valeria Nikolaevna Orobinskaya   +1 more
doaj  

Characteristics of Forest and Manuka Honey As Well As Their Application As Herbal Honey Drinks With The Addition of Qusthul Hindi and Turmeric

Jurnal Ilmu dan Teknologi Hasil Ternak, 2022
Manuka and forest honeys are types of honeys that are widely consumed because for their antioxidant properties. In this study, the properties of forets and manuka honey and the use of honey as a herbal drink with the addition of Qusthul hindi and ...
Aulia Septiani, Tuti Suryati, Astari Apriantini, Yuni Cahya Endrawati   +3 more
doaj   +1 more source

Nutrient Drinking Test as Biomarker in Functional Dyspepsia

American Journal of Gastroenterology, 2021
INTRODUCTION: Functional dyspepsia (FD) is a prevalent condition with multifactorial pathophysiology, including impaired gastric accommodation (GA), hypersensitivity to gastric distention, and delayed gastric emptying.
Emidio, Scarpellini, Karen, Van den Houte, Jolien, Schol, I-Hsuan, Huang, Ester, Colomier, Florencia, Carbone, Jan, Tack   +6 more
openaire   +3 more sources

Production of suggested healthy drinks using turmeric as a functional food for diabetic and its effect on the bone health [PDF]

مجلة دراسات و بحوث التربیة النوعیة, 2023
In this paper cold and hot drinks turmeric was carried out including turmeric tea, Latte coffee and some supplemented juice with turmeric including Carrot, Orange, and Lemon as functional foods for diabetic and its effect on osteoporosis. The drinks were
Dr. Thnaa M. H. Gouda
doaj   +1 more source

Storage Stability of Novel Functional Drinks Based on Ricotta Cheese Whey and Fruit Juices

Beverages, 2018
To study the storage stability of drinks produced by blending ricotta cheese whey (RCW) with fruit juices, apple-RCW and apple and blueberry mix (50:50)-RCW (juice/RCW ratio: 70/30, 14.5% soluble solids content) were prepared.
G. Cortellino, A. Rizzolo
semanticscholar   +1 more source

African cereal based fermented beverages as functional drinks with potential impact on human gut microbiota and health implications

Discover Food
Traditional cereal-based fermented` beverages have been largely consumed in Africa for centuries. The beverages form the integral cultural component of different ethnic communities.
A. Adesulu-Dahunsi, A. Adesulu, A. Fagbemi, C. Ezeamagu   +3 more
semanticscholar   +1 more source

Development technology of functional drinks made from ginger extracts as products model for developing small-medium enterprises

IOP Conference Series: Earth and Environment, 2018
As society’s awareness of processed products comes from natural ingredients, research on the development of functional beverages that focussing on the antioxidant capacity of the mixture of ginger rhizome extractive products with other spices’extractive ...
S. Yasni
semanticscholar   +1 more source