Opportunities and challenges for functional and medicinal beverages: Current and future trends
暂无分享,去创建一个
[1] F. Barba,et al. Development of new apple beverages rich in isothiocyanates by using extracts obtained from ultrasound-treated cauliflower by-products: Evaluation of physical properties and consumer acceptance , 2017 .
[2] T. Krahe,et al. Energy drink enhances the behavioral effects of alcohol in adolescent mice , 2017, Neuroscience Letters.
[3] A. Mattioli,et al. Energy Drinks and atrial fibrillation in young adults. , 2017, Clinical nutrition.
[4] T. O'Connor. Developing New Functional Food and Nutraceutical Products , 2017 .
[5] S. C. Bastos,et al. Miracle fruit: An alternative sugar substitute in sour beverages , 2016, Appetite.
[6] D. Hammond,et al. Consumption of Caffeinated Energy Drinks Among Youth and Young Adults in Canada , 2016, Preventive medicine reports.
[7] Yangchao Luo,et al. Development of a novel functional drink from all natural ingredients using nanotechnology , 2016 .
[8] P. Venskutonis,et al. Fractionation of black chokeberry pomace into functional ingredients using high pressure extraction methods and evaluation of their antioxidant capacity and chemical composition , 2016 .
[9] L. Liberatore,et al. FUNCTIONAL FOODS: TRENDS AND DEVELOPMENT OF THE GLOBAL MARKET , 2016 .
[10] M. Auty,et al. Physicochemical assessment of two fruit by-products as functional ingredients: Apple and orange pomace , 2015 .
[11] Á. Gil-Izquierdo,et al. Hydration and chemical ingredients in sport drinks: food safety in the European context. , 2015, Nutricion hospitalaria.
[12] A. Bevilacqua,et al. Functional Beverages: The Emerging Side of Functional Foods , 2014 .
[13] N. Shah,et al. Antiradical and tea polyphenol-stabilizing ability of functional fermented soymilk-tea beverage. , 2014, Food chemistry.
[14] J. Curiel,et al. Manufacture and characterization of a yogurt-like beverage made with oat flakes fermented by selected lactic acid bacteria. , 2014, International journal of food microbiology.
[15] O. Martín‐Belloso,et al. In vitro bioaccessibility of health-related compounds as affected by the formulation of fruit juice- and milk-based beverages , 2014 .
[16] D. Neumark-Sztainer,et al. Adolescent consumption of sports and energy drinks: linkages to higher physical activity, unhealthy beverage patterns, cigarette smoking, and screen media use. , 2014, Journal of nutrition education and behavior.
[17] M. Asbridge,et al. An emerging adolescent health risk: caffeinated energy drink consumption patterns among high school students. , 2014, Preventive medicine.
[18] B. Tomar. Lactose Intolerance and Other Disaccharidase Deficiency , 2014, The Indian Journal of Pediatrics.
[19] H. Attia,et al. A physical stability study of whey-based prickly pear beverages , 2013 .
[20] M. Gänzle,et al. Barley malt wort fermentation by exopolysaccharide‐forming Weissella cibaria MG1 for the production of a novel beverage , 2013, Journal of applied microbiology.
[21] Luc De Vuyst,et al. Metabolomics as a tool for the comprehensive understanding of fermented and functional foods with lactic acid bacteria , 2013 .
[22] Charis M. Galanakis. Emerging technologies for the production of nutraceuticals from agricultural by-products: A viewpoint of opportunities and challenges , 2013 .
[23] H. Rupasinghe,et al. Formulation and characterization of a bioactive-enriched fruit beverage designed for cardio-protection , 2013 .
[24] A. Badejo,et al. Antioxidant properties of cold and hot water extracts of cocoa, Hibiscus flower extract, and ginger beverage blends , 2013 .
[25] H. Rupasinghe,et al. Hypocholesterolemic and hypotensive effects of a fruit-based functional beverage in spontaneously hypertensive rats fed with cholesterol-rich diet , 2013 .
[26] Barbara Bigliardi,et al. Innovation trends in the food industry: The case of functional foods , 2013 .
[27] M. Chikindas,et al. Non-dairy probiotic beverages: the next step into human health. , 2013, Beneficial microbes.
[28] M. Duncan,et al. The effect of a caffeinated energy drink on various psychological measures during submaximal cycling , 2013, Physiology & Behavior.
[29] L. Barbosa-Pereira,et al. Fractionation and Purification of Bioactive Compounds Obtained from a Brewery Waste Stream , 2013, BioMed research international.
[30] A. Mortazavian,et al. Effects of Milk and Milk Products Consumption on Cancer: A Review , 2013 .
[31] Azzurra Annunziata,et al. Consumer perception of functional foods: A conjoint analysis with probiotics☆ , 2013 .
[32] A. Gad,et al. Utilization Whey in Production of Functional Healthy Beverage "Whey-mango Beverages" , 2013 .
[33] John M. Grigor,et al. Functional food product development – Opportunities and challenges for food manufacturers , 2013 .
[34] Bruce J. Grattan. Plant Sterols as Anticancer Nutrients: Evidence for Their Role in Breast Cancer , 2013, Nutrients.
[35] J. Ofori,et al. Novel technologies for the production of functional foods. , 2013 .
[36] H. Mishra,et al. Fermented Milks and Milk Products as Functional Foods—A Review , 2013, Critical reviews in food science and nutrition.
[37] A. E. Özen. Assessment of functional food and beverage consumption among the Balearic Islands population: gender, socio-demographic and lifestyle determinants , 2012 .
[38] D. de Beer,et al. Enhancing the polyphenol content of a red-fleshed Japanese plum (Prunus salicina Lindl.) nectar by incorporating a polyphenol-rich extract from the skins. , 2012, Journal of the science of food and agriculture.
[39] Reijo Karjalainen,et al. Fortification of blackcurrant juice with crowberry: impact on polyphenol composition, urinary phenolic metabolites, and postprandial glycemic response in healthy subjects , 2012 .
[40] M. Médici,et al. Soybean-based functional food with vitamin B12-producing lactic acid bacteria , 2012 .
[41] O. Kennedy,et al. Food health claims – What consumers understand , 2012 .
[42] Charis M. Galanakis. Recovery of high added-value components from food wastes: Conventional, emerging technologies and commercialized applications , 2012 .
[43] A. Alegría,et al. Sterol stability in functional fruit beverages enriched with different plant sterol sources , 2012 .
[44] P. Mena,et al. A novel beverage rich in antioxidant phenolics: Maqui berry (Aristotelia chilensis) and lemon juice , 2012 .
[45] P. Mena,et al. New beverages of lemon juice with elderberry and grape concentrates as a source of bioactive compounds. , 2012, Journal of food science.
[46] M. Britten,et al. Use of oregano extract and oregano essential oil as antioxidants in functional dairy beverage formulations , 2012 .
[47] Yanyun Zhao. Specialty Foods : Processing Technology, Quality, and Safety , 2012 .
[48] Y. H. Hui,et al. Handbook of Plant-Based Fermented Food and Beverage Technology , 2012 .
[49] S. Pandiella,et al. Production of potentially probiotic beverages using single and mixed cereal substrates fermented with lactic acid bacteria cultures. , 2012, Food microbiology.
[50] M. Serafini,et al. Functional foods: traditional use and European legislation , 2012, International journal of food sciences and nutrition.
[51] C. Soccol,et al. Development of an Innovative Nutraceutical Fermented Beverage from Herbal Mate (Ilex paraguariensis A.St.-Hil.) Extract , 2012, International journal of molecular sciences.
[52] L. Ryan,et al. Improving public health?: The role of antioxidant-rich fruit and vegetable beverages , 2011 .
[53] H. Qian,et al. Melanoidins produced by the Maillard reaction: Structure and biological activity , 2011 .
[54] Hans Verhagen,et al. Functional foods and dietary supplements: products at the interface between pharma and nutrition. , 2011, European journal of pharmacology.
[55] M. Carvajal,et al. Composition and antioxidant capacity of a novel beverage produced with green tea and minimally-processed byproducts of broccoli , 2011 .
[56] S. M. Mousavi,et al. Pomegranate seed oil as a functional ingredient in beverages , 2011 .
[57] M. Servili,et al. Functional milk beverage fortified with phenolic compounds extracted from olive vegetation water, and fermented with functional lactic acid bacteria. , 2011, International journal of food microbiology.
[58] D. Sun-Waterhouse. The development of fruit‐based functional foods targeting the health and wellness market: a review , 2011 .
[59] Jared A Brown,et al. Energy drinks: health risks and toxicity , 2011, The Medical journal of Australia.
[60] J. P. Higgins,et al. Energy beverages: content and safety. , 2010, Mayo Clinic proceedings.
[61] M. Corredig,et al. Addition of soluble soybean polysaccharides to dairy products as a source of dietary fiber. , 2010, Journal of food science.
[62] Benno Kunz,et al. Sensory quality of functional beverages: bitterness perception and bitter masking of olive leaf extract fortified fruit smoothies. , 2010, Journal of food science.
[63] P. Bradford,et al. Modulation of signal transduction in cancer cells by phytosterols , 2010, BioFactors.
[64] Gabriel Favalli Branco,et al. Functional Foods and Nondairy Probiotic Food Development: Trends, Concepts, and Products. , 2010, Comprehensive reviews in food science and food safety.
[65] E. D. de Mejia,et al. Energy Drinks: An Assessment of Their Market Size, Consumer Demographics, Ingredient Profile, Functionality, and Regulations in the United States. , 2010, Comprehensive reviews in food science and food safety.
[66] M. Chan,et al. An Overview of Functional Food Regulation in North America, European Union, Japan and Australia , 2010 .
[67] L. Sanguansri,et al. Microencapsulation in functional food product development. , 2010 .
[68] C. Rizzello,et al. Synthesis of γ-aminobutyric acid (GABA) by Lactobacillus plantarum DSM19463: functional grape must beverage and dermatological applications , 2010, Applied Microbiology and Biotechnology.
[69] Barbaros Özer,et al. Functional milks and dairy beverages , 2010 .
[70] J. Howlett,et al. Functional foods in Europe: international developments in science and health claims , 2009, European journal of nutrition.
[71] L. Day,et al. Incorporation of functional ingredients into foods , 2009 .
[72] R. Coppola,et al. Fermentative ability of alginate-prebiotic encapsulated Lactobacillus acidophilus and survival under simulated gastrointestinal conditions , 2009 .
[73] T. Woyengo,et al. Anticancer effects of phytosterols , 2009, European Journal of Clinical Nutrition.
[74] P. Paquin. Functional and Specialty Beverage Technology , 2009 .
[75] JoAnne Labrecque,et al. Functional foods: a conceptual definition , 2008 .
[76] Wim Verbeke,et al. Impact of communication on consumers' food choices , 2008, Proceedings of the Nutrition Society.
[77] A. B. Newell,et al. Ethnic teas and their bioactive components , 2007 .
[78] J. Sanderson,et al. Review article: lactose intolerance in clinical practice – myths and realities , 2007, Alimentary pharmacology & therapeutics.
[79] K. Mihalev,et al. Colour stability improvement of strawberry beverage by fortification with polyphenolic copigments naturally occurring in rose petals , 2007 .
[80] M. Drake,et al. Sensory Properties of Whey and Soy Proteins , 2006 .
[81] E. Spitznagel,et al. Meta‐analysis of soy food and risk of prostate cancer in men , 2005, International journal of cancer.
[82] R. Boileau,et al. Dietary protein and exercise have additive effects on body composition during weight loss in adult women. , 2005, The Journal of nutrition.
[83] P. Whelton,et al. Effect of Soybean Protein on Blood Pressure: A Randomized, Controlled Trial , 2005, Annals of Internal Medicine.
[84] M. Katan,et al. Promises and Problems of Functional Foods , 2004, Critical reviews in food science and nutrition.
[85] K. Kailasapathy,et al. A Review of Oxygen Toxicity in Probiotic Yogurts: Influence on the Survival of Probiotic Bacteria and Protective Techniques. , 2004, Comprehensive reviews in food science and food safety.
[86] Joachim Scholderer,et al. Consumer acceptance of functional foods: issues for the future , 2003 .
[87] M. Holick,et al. Fortification of orange juice with vitamin D: a novel approach for enhancing vitamin D nutritional health. , 2003, The American journal of clinical nutrition.
[88] M. Zemel,et al. Functional properties of whey, whey components, and essential amino acids: mechanisms underlying health benefits for active people (review). , 2003, The Journal of nutritional biochemistry.
[89] N. Asp,et al. PASSCLAIM – Synthesis and review of existing processes , 2003, European journal of nutrition.
[90] L. Burke,et al. Nutritional needs for exercise in the heat. , 2001, Comparative biochemistry and physiology. Part A, Molecular & integrative physiology.
[91] Lara Manzocco,et al. Review of non-enzymatic browning and antioxidant capacity in processed foods ☆ , 2000 .
[92] J. Milner,et al. Functional foods: the US perspective. , 2000, The American journal of clinical nutrition.
[93] D. Costill,et al. Carbohydrates for Exercise: Dietary Demands for Optimal Performance , 1988, International journal of sports medicine.
[94] B. Campbell. Sports Nutrition: Enhancing Athletic Performance , 2017 .
[95] H. Gunes,et al. Does an energy drink cause a transient ischemic attack? , 2015, The American journal of emergency medicine.
[96] E. Daliri,et al. Current Trends and Future Perspectives on Functional Foods and Nutraceuticals , 2015 .
[97] C. Soccol,et al. Development and evaluation of a fermented coconut water beverage with potential health benefits , 2015 .
[98] S. Turgeon,et al. Effect of processing treatments and storage conditions on stability of fruit juice based beverages enriched with dietary fibers alone and in mixture with xanthan gum , 2014 .
[99] Paula Varela,et al. Why buying functional foods? Understanding spending behaviour through structural equation modelling , 2013 .
[100] L. Oro,et al. Role of yeast bioactive compounds in food and fermented beverages , 2013 .
[101] G. Mohan,et al. PROBIOTICATION OF FRUIT JUICES BY Lactobacillus acidophilus , 2013 .
[102] Mushtaq Ahmad,et al. STUDIES ON THE DEVELOPMENT AND STORAGE STABILITY OF CUCUMBER-MELON FUNCTIONAL DRINK , 2012 .
[103] J. Jacquier,et al. Feverfew as a source of bioactives for functional foods: Storage stability in model beverages , 2011 .
[104] M. Bakovic,et al. Functional foods, nutraceuticals and degenerative disease prevention. , 2011 .
[105] Jonathan B Roses. Food allergen law and the Food Allergen Labeling and Consumer Protection Act of 2004: falling short of true protection for food allergy sufferers. , 2011, Food and drug law journal.
[106] Raj K. Keservani,et al. Nutraceutical and functional food as future food: a review. , 2010 .
[107] P. B. Ottaway. Fortification of beverages with vitamins and minerals. , 2009 .
[108] D. Sorenson,et al. Consumer-oriented development of functional beverages , 2009 .
[109] Azzurra Annunziata,et al. Consumers' behaviours and attitudes toward healthy food products: The case of organic and functional foods , 2009 .
[110] C. Heck,et al. Teas and tea-based functional beverages , 2009 .
[111] C. Soccol,et al. TRENDS IN NON-DAIRY PROBIOTIC BEVERAGES , 2008 .
[112] Stein Alexander Jivraj,et al. Functional Food in the European Union , 2008 .
[113] Liisa Lähteenmäki,et al. Consumers’ changing attitudes towards functional foods , 2007 .
[114] Garima Lal. Getting specific with functional beverages , 2007 .
[115] D. Mastrocola,et al. VINO COTTO COMPOSITION AND ANTIOXIDANT ACTIVITY AS AFFECTED BY NON ENZYMATIC BROWNING , 2007 .
[116] Julian Mellentin,et al. The Functional Foods Revolution: Healthy People, Healthy Profits? , 2001 .
[117] R. Maughan,et al. Fluid and electrolyte loss and replacement in exercise. , 1991, Journal of sports sciences.