Results 141 to 150 of about 135,541 (324)

Assessment of Metabolites in Noni Fruit Slurry Fermented With Four Non‐Saccharomyces Yeasts

Food Frontiers, EarlyView.
Dried noni fruit slurry (DNFS) was fermented for 14 days with selected non‐Saccharomyces yeasts. GCMS, HPLC and amino acid analysis showed that Pichia kluyveri Frootzen and Williopsis saturnus NCYC22 grew well, reduced off‐flavor fatty acids, generated fruity aroma compounds and preserved total phenolic content. ABSTRACT Noni products often suffer from
Zhuoran Zhang, Shao Quan Liu, Yuyun Lu
wiley   +1 more source

Stability of the pigment from eider in non-alcoholic beverages. 3. Anthocyanin stability in non-alcoholic beverage Vinea. [PDF]

, 1989
Fadhliyah Malik, M. Drdák, G. VOJTEKOVÁ, A. HANÚSKOVÁ   +3 more
openalex   +1 more source

Protein Energy Malnutrition: Opportunities for Cold Plasma Technologies

Food Frontiers, EarlyView.
Protein energy malnutrition (PEM) is a major global health concern driven by biological, environmental, and nutritional factors, including gut microbiota imbalance and low protein intake. Cold atmospheric plasma technologies offer promising, sustainable solutions by improving food security, enhancing protein quality and absorption, and modulating gut ...
Karthika Prasad, Syamlal Sasi, Nina Recek, Janith Weerasinghe, Elena P. Ivanova, Igor Levchenko, Katia Alexander   +6 more
wiley   +1 more source

Dietary Exposure to Mycotoxins through Alcoholic and Non-Alcoholic Beverages in Valencia, Spain. [PDF]

Toxins (Basel), 2021
Carballo D, Fernández-Franzón M, Ferrer E, Pallarés N, Berrada H.   +4 more
europepmc   +1 more source

Advertising in the U.S. Non-Alcoholic Beverage Industry: Are Spillover Effects Negative or Positive? Revisited using a Dynamic Approach [PDF]

Agricultural and Food Policy, Consumer/Household Economics, Demand and Price Analysis, D11, D12,
Capps, Oral, Jr., Clauson, Annette L., Dharmasena, Senarath   +2 more
core   +1 more source

Understanding protein–flavor interactions: Factors, characterization techniques, and the effect of processing

Food Biomacromolecules, EarlyView.
Abstract The perception of flavor in a food system depends on its release from the protein matrix. Apart from hydrogen bonding, hydrophobic interactions and van der Waal's forces, the formation of covalent adducts between the flavor and protein highly impacts the release of flavor from the protein matrix.
Arshita Verma, Somnath Basak, Rekha S. Singhal   +2 more
wiley   +1 more source

Composition and Functional Properties of Tender Coconut Water: Effect of Variety and Maturity Stage

Future Postharvest and Food, EarlyView.
The study highlights the effect of coconut variety and maturity stage on tender coconut water's composition and functional properties. Sugars, enzyme activities, antioxidant levels, mineral profile, and flavor profile vary across stages, affecting quality.
Raja Vijayakumar, Suruthi Muthusamy, Shubham Nimbkar, Thirukumaran Ramesh, Aditi Negi, Jeyan Arthur Moses, Vadakkepulppara Ramachandran Nair Sinija   +6 more
wiley   +1 more source

Assessment of artificial and natural sweeteners present in packaged non-alcoholic beverages (NABs) sold on the Singapore market. [PDF]

BMC Public Health, 2021
Tan R, Chew S, Cleanthous X, Anastasiou K, Brooker PG, Pham T, Smith BPC.   +6 more
europepmc   +1 more source

Nonthermal Food Processing Technologies: A Comprehensive Review

Future Postharvest and Food, EarlyView.
The graphical abstract illustrates the shift from traditional thermal food preservation methods to advanced nonthermal technologies. Traditional methods, represented by heating, often compromise the nutritional and sensory quality of foods. In contrast, nonthermal approaches such as high‐pressure processing (HPP), pulsed electric field (PEF ...
Ashok Kumar Yadav, Dinesh Chandra Rai, Aman Rathaur, Hradesh Rajput, Sudhir Kumar, Zeenat Aman   +5 more
wiley   +1 more source

[Trends in the Intake of Non-alcoholic Beverages, 2012-2021]. [PDF]

Jugan Geongang Gwa Jilbyeong, 2023
europepmc   +1 more source