Results 121 to 130 of about 10,512,723 (288)
Food Chemistry International, EarlyView.Preservatives limit microbial development, oxidation, and enzymatic degradation, resulting in better food quality and extended shelf life. Classified as natural, synthetic, or biological, each preservative has distinctive attributes and modes of action. Growing preference for natural preservatives aligns with clean label trends.
Monica Suresh +4 more
wiley +1 more source
Evaluation of Non-Alcoholic Beverages and the Risk Related to Consumer Health among the Romanian Population. [PDF]
Nutrients, 2023 Mititelu M +15 more
europepmc +1 more source
Non-alcoholic beverage and depression [PDF]
European Journal of Clinical Nutrition, 2018 openaire +2 more sources
Nutritional Contributions of Nonalcoholic Beverages to the U.S. Diet: 1998-2003 [PDF]
Using data from U.S. households over the period 1998 to 2003, we examine economic and demographic factors affecting per capita daily intake of calories, calcium, caffeine, and vitamin C derived from the consumption of nonalcoholic beverages.
Clauson, Annette L. +2 more
core
Peer influence in a micro-perspective: Imitation of alcoholic and non-alcoholic beverages
, 2010 Contains fulltext : 90810.pdf (Publisher’s version ) (Closed access)Ample experimental research has found evidence for imitation of alcohol consumption in social encounters.
Granic, I. +11 more
core +1 more source
Mango Seed Valorization: Sustainable Source of Nutrients, Bioactives, and Value‐Added Applications
Food Chemistry International, EarlyView.Highlighting mango seed as a valuable yet overlooked by‐product, promoting its utilization and reducing agroindustrial waste. ABSTRACT Mango (Mangifera indica L.) is one of the most widely cultivated tropical fruits, generating large quantities of by‐products during processing, with mango seed representing 20%–25% of the whole fruit weight ...
Priyanka Yadav +3 more
wiley +1 more source
Food Chemistry International, EarlyView.Industrial botanical marc retained valuable phytochemicals, antioxidants, catechins, and caffeine after ethanol maceration, with composition varying by botanical source and processing. These underutilized by‐products represent promising, safe, and sustainable feedstocks for recovering bioactive compounds for food, nutraceutical, and functional ...
Veronika Šimora +7 more
wiley +1 more source
Whey based beverages - new generation of dairy products
Mljekarstvo, 2008 Whey is a by product in the process of cheese production. Composition and characteristics of whey are depending on the production technology, the end product and the quality of used milk.
Irena Jeličić +2 more
doaj
Demand for Wine in Australia: Systems Versus Single Equation Approach [PDF]
The objective of the study is to estimate demand for wine in Australia, based on both the systems approach and the single equation approach. Both approaches consider demand for three categories of alcoholic drinks (beer, wine and spirits) in a seemingly ...
Chang, Hui-Shung (Christie) +1 more
core
Flavour and Fragrance Journal, EarlyView.This framework transposes the perfumery olfactory pyramid to whisky maturation by sequencing aromas into top, heart, and base notes according to their temporal persistence. Using Log P as a behaviour‐based classification axis and oak macromolecules as natural fixative analogues, it proposes a behaviour‐based aromatic wheel bridging flavour chemistry ...
Magali Picard
wiley +1 more source