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221  Articles
1 of 23 pages  |  10  records  |  more records»
Consumers tend to buy functional foods which meet the nutritional requirements and additionally provide health benefits. The growing interest in the study of beverages with these characteristics has contributed to the development of products based on mixt... see more

Consumers tend to buy functional foods which meet the nutritional requirements and additionally provide health benefits. The growing interest in the study of beverages with these characteristics has contributed to the development of products based on mixt... see more

This study was carried out to evaluate survival of Bifidobacterium infantis 20088 in fermented beverage formulated from selected traditional Sudanese fruits Gudaim and dom. The viable counts of the strain and physiochemical changes during refrigeration we... see more

In this work, the effect on the addition of oatmeal (Avena sativa) and passion fruit (Passiflora edulis) in the content of fiber, calcium, iron, phosphorus and A vitamin in beverage formulation based on pumpkin (Cucurbita maxima), milk and whey, was deter... see more

Objectives: To determine frequency of esophageal malignancy in Balochistan and to evaluate its correlation with predisposing and dietary factors.Methods: This cross-sectional study was conducted from Jan 2019 to Dec 2020, at two tertiary care hospital of ... see more

ABSTRAK Latar Belakang: Produk pangan fungsional telah menjadi trend sejak beberapa tahun terakhir. Hal ini tentunya sejalan dengan fokus bidang prioritas pada Rencana Induk Riset Nasional 2017-2045 terkait penerapan teknologi pengembangan nutrisi untuk m... see more

Prospects for the use of vegetable raw materials in the technology of sour-milk desserts have been substantiated. According to the results of organoleptic and physicochemical parameters, a rational ratio of recipe components in the product has been establ... see more

There was realized the analysis of priority directions in the production technology of combined products, based on milk and fruit-berry raw materials. It was determined, that the common use of these components is rather limited from the point of view of p... see more

Aim. To develop technology for dietary supplements made from walnuts to increase the biological value of beverages. Methods. The state of plant cells of the nut residue after extraction with various extractants was determined with a help of histological a... see more

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