Opportunities and challenges for functional and medicinal beverages: Current and future trends

[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.