3 - Functional Nonalcoholic Beverages: A Global Trend Toward a Healthy Life
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The medicinal and aromatic plants as ingredients in functional beverage production
2022, Journal of Functional FoodsCitation Excerpt :Recent research has been focused on PEs with the specific composition of BAM, aromatic profile and colors that have not been used so far in the fortified FBs production or for the development of new ones. Furthermore, fruit juice can be considered as an effective carrier in probiotic product development (Bader-Ul-Ain et al., 2019; Granato et al., 2010). Watermelon and orange juices are successfully used as efficient media for the growth of different species of Lactobacillus genus, in order to develop and produce functional beverage for people intolerant to dairy products ingredients (Corbo et al., 2014; Fernandes Pereira & Rodrigues, 2018; Mohan et al., 2013; Patel, 2017).
Fruits and fruit by-products as sources of bioactive compounds. Benefits and trends of lactic acid fermentation in the development of novel fruit-based functional beverages
2021, Food Research InternationalCitation Excerpt :The consumption patterns of fermented beverages depend on the region of the world, while in Asian countries the consumption of fermented juices and soy-based products is common, in Europe is associated with fermented soft drinks and juices, in Latin America drinkable yogurts are preferred, and in the United States kefir-derived products are increasing. However, many of the fermented products are only consumed locally, failing to have an impact at the international level (Bader-Ul-Ain, Abbas, Saeed, Khalid, & Suleria, 2019). From the health point of view, fermented beverages can be classified into drinks with live cultures such as probiotics, and beverages with microorganisms that have evidence of some beneficial, specific effects on health (Marrero et al., 2019).
Development of purple basil (Ocimum basilicum L.) sherbet fortified with propolis extract using response surface methodology
2021, Journal of Food Measurement and Characterization