Activation energy for the viscoelastic flow: Analysis of the microstructure-at-rest of (water- and milk-based) fruit beverages.
Sign Up to like & getrecommendations! Published in 2019 at "Food chemistry"
DOI: 10.1016/j.foodchem.2019.05.012
Abstract: Fresh fruit beverages are a tasty way to follow the recommendations of World Health Organization. A study on the rheological behaviour of water-based and milk-based fruit beverages with emphasis on the temperature effect was made.… read more here.
Keywords: activation energy; fruit beverages; fruit; temperature ... See more keywords
Probiotics in anthocyanin-rich fruit beverages: research and development for novel synbiotic products.
Sign Up to like & getrecommendations! Published in 2022 at "Critical reviews in food science and nutrition"
DOI: 10.1080/10408398.2022.2104806
Abstract: Anthocyanin-rich fruit beverages are of special interest as functional products due to their antioxidant activity, antimicrobial properties against pathogens, and, more recently, evidence of prebiotic potential. The stability and bioactivity of anthocyanins, probiotics, prebiotics, and… read more here.
Keywords: anthocyanin rich; development; fruit beverages; rich fruit ... See more keywords