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18.442  Articles
1 of 1.845 pages  |  10  records  |  more records»
Functional beverages from lemongrass (Cymbopogon citratus), white ginger (Zingiber officinale Roscoe) and black tea (Camelia sinensis) were developed based on their a-glucosidase inhibitory (AGI) activities and sensory acceptance. The AGI was evaluated us... see more

The relevance of the study is due to the establishment of scientific data on the inferiority of child nutrition and the possibility of improving the diet through innovative technologies of beverages based on vegetable raw materials.The data on the substan... see more

In this study, functional fruit beverages were produced by mixing whey with fruit concentrates (apple and cherry) or pulp (apricot) at certain amounts, and some physical, chemical and sensory characteristics of the beverages were revealed during storage. ... see more

Consuming fermented milk drinks dates back to ancient times. Probiotics are one of the bioactive components that decide to give the food product the title of functional food. The viability of probiotic bacteria throughout the product's lifecycle depends o... see more

The aim of this study was to compare the main ferments selected to be used in the process of mead making: Saccharomyces cerevisiae yeast and pollen, the latter having been used in ancient times as ferment. It has only been recently that the market has exh... see more

This study aimed to develop a functional beverage for patients with prehypertension. Raja Bulu banana (Musa paradisiaca L.) and Wilis variety of soy beans (Glycine max L.) are used as ingredients for functional beverages production. This study used a comp... see more

Functional food consumption is on the rise and has a significant market value. Indonesia is one of the largest mangosteens (a functional food source commodity) exporting countries globally. Unfortunately, the mangosteen export is still in fresh fruit cond... see more

Physicochemical and microbiological properties changes of new beverages combining sour (‘Garoussi 2’, ‘Mezzi 1’, ‘Mezzi 2’) and sweet (‘Gabsi’, ‘Tounsi’) pomegranate juices with different proportions (10% and 20% of sour juices) were studied over a 14 day... 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

1 of 1.845 pages  |  10  records  |  more records»