Trends in functional beverages: Functional ingredients, processing technologies, stability, health benefits, and consumer perspective

Regulatory Effects and Molecular Mechanisms of Tea and Its Active Compounds on Nonalcoholic Fatty Liver Disease

(2023) Jia Xu et al.   Journal of Agricultural and Food Chemistry

Bioactive compounds in kombucha: A review of substrate effect and fermentation conditions

(2022) Bruna Milena Bortolomedi et al.   FOOD CHEMISTRY

Optimization of formulation and process conditions of chestnut-based functional beverage using response surface methodology

(2022) Buse Usta-Gorgun et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Optimization of fermentation conditions for fermented green jujube wine and its quality analysis during winemaking

(2021) Lu Yuan et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Nanoencapsulation of Promising Bioactive Compounds to Improve Their Absorption, Stability, Functionality and the Appearance of the Final Food Products

(2021) Mirian Pateiro et al.   MOLECULES

Novel approaches for co-encapsulation of probiotic bacteria with bioactive compounds, their health benefits and functional food product development: A review

(2021) Sourav Misra et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

International Analysis of the Nutritional Content and a Review of Health Benefits of Non-Dairy Plant-Based Beverages

(2021) Winston J. Craig et al.   Nutrients

Exopolysaccharides from lactic acid bacteria: Techno-functional application in the food industry

(2021) Evelin Korcz et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Development of functional ice cream with egg white hydrolysates

(2021) M.I. López-Martínez et al.   International Journal of Gastronomy and Food Science

A comprehensive review on polarity, partitioning, and interactions of phenolic antioxidants at oil–water interface of food emulsions

(2021) Shahzad Farooq et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

A review on packed non-alcoholic beverages: Ingredients, production, trends and future opportunities for functional product development

(2021) Suzan Tireki   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Tackling older adults’ malnutrition through the development of tailored food products

(2021) Jean-Michel Fernandes et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Kefir as a Functional Beverage Gaining Momentum towards Its Health Promoting Attributes

(2021) Vassilios Ganatsios et al.   Beverages

Seaweeds as a Fermentation Substrate: A Challenge for the Food Processing Industry

(2021) Pedro Monteiro et al.   Processes

Omega−3 Polyunsaturated Fatty Acids (PUFAs): Emerging Plant and Microbial Sources, Oxidative Stability, Bioavailability, and Health Benefits—A Review

(2021) Ramesh Kumar Saini et al.   Antioxidants

Scientific basis for a milk permeate-based sports drink – A critical review

(2021) Craig W. Berry et al.   INTERNATIONAL DAIRY JOURNAL

Energy drink consumption, psychological distress, and suicidality among middle and high school students

(2020) Lydie Masengo et al.   JOURNAL OF AFFECTIVE DISORDERS

Bioactives from Agri-Food Wastes: Present Insights and Future Challenges

(2020) Sana Ben-Othman et al.   MOLECULES

Production of a Protein Concentrate from Hazelnut Meal Obtained as a Hazelnut Oil Industry By-Product and Its Application in a Functional Beverage

(2020) Dilay Sen et al.   Waste and Biomass Valorization

Psychobiotics: An emerging alternative to ensure mental health amid the COVID-19 outbreak?

(2020) Fábio Fernandes de Araújo et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Monoterpenes and Their Derivatives—Recent Development in Biological and Medical Applications

(2020) Mariola Zielińska-Błajet et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Supercritical CO2 Processing of a Functional Beverage Containing Apple Juice and Aqueous Extract of Pfaffia glomerata Roots: Fructooligosaccharides Chemical Stability after Non-Thermal and Thermal Treatments

(2020) Eric Keven Silva et al.   MOLECULES

High fiber, low glycaemic index (GI) prebiotic multigrain functional beverage from barnyard, foxtail and kodo millet

(2020) S.S. Arya et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The Protective Effects of Flavonoids in Cataract Formation through the Activation of Nrf2 and the Inhibition of MMP-9

(2020) Aaron Hilliard et al.   Nutrients

Vegan probiotic products: A modern tendency or the newest challenge in functional foods

(2020) Tatiana Colombo Pimentel et al.   FOOD RESEARCH INTERNATIONAL

New concept of fortified yogurt formulation with encapsulated carrot waste extract

(2020) Vanja Šeregelj et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Functional beverage production using acetous fermentation of soursop: Physicochemical, toxicity and organoleptic properties

(2020) Chin Wai Ho et al.   Food Bioscience

Impact of ultrasonication, ultraviolet and atmospheric cold plasma processing on quality parameters of tomato-based beverage in comparison with thermal processing

(2019) Deepak Mehta et al.   Innovative Food Science & Emerging Technologies

Protein beverages made of a mixture of egg white and chocolate milk: Microbiology, nutritional and sensory properties

(2019) Fahimeh Lotfian et al.   Food Science & Nutrition

A review on selection of fermentative microorganisms for functional foods and beverages: the production and future perspectives

(2019) Tolulope Joshua Ashaolu   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Health-Promoting Components in Fermented Foods: An Up-to-Date Systematic Review

(2019) Francesca Melini et al.   Nutrients

Polyphenols: A concise overview on the chemistry, occurrence, and human health

(2019) Alessandra Durazzo et al.   PHYTOTHERAPY RESEARCH

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

(2019) Misbah Nazir et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

The tannins from Punica granatum L, natural regulator of TGF-β1/Smad signaling activity improves nephrectomy and adriamycin induced focal segmental glomerulosclerosis in vivo

(2019) Qiaoling Li et al.   Journal of Functional Foods

Milk Analog: Plant based alternatives to conventional milk, production, potential and health concerns

(2019) Anna Aleena Paul et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Survival of microencapsulated Lactobacillus casei (prepared by vibration technology) in fruit juice during cold storage

(2019) Araceli Olivares et al.   ELECTRONIC JOURNAL OF BIOTECHNOLOGY

Multiscale design of a dairy beverage model composed of Candida utilis single cell protein supplemented with oleic acid

(2019) H.M. Buitrago Mora et al.   JOURNAL OF DAIRY SCIENCE

Production of Functional Yogurt Drink, Apple and Orange Juice Using Nano-Encapsulated L. brevis Within Sodium Alginate-Based Biopolymers

(2019) Mohammed Jawad M. Mohaisen et al.   Science of Advanced Materials

The Role of the Anabolic Properties of Plant- versus Animal-Based Protein Sources in Supporting Muscle Mass Maintenance: A Critical Review

(2019) Insaf Berrazaga et al.   Nutrients

Vitamin D microencapsulation and fortification: Trends and technologies

(2019) Vaibhav Kumar Maurya et al.   JOURNAL OF STEROID BIOCHEMISTRY AND MOLECULAR BIOLOGY

Oats as a matrix of choice for developing fermented functional beverages

(2018) Angel Angelov et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Physicochemical changes and microbial inactivation after high-intensity ultrasound processing of prebiotic whey beverage applying different ultrasonic power levels

(2018) Jonas T. Guimarães et al.   ULTRASONICS SONOCHEMISTRY

Kombucha: a systematic review of the empirical evidence of human health benefit

(2018) Julie M. Kapp et al.   ANNALS OF EPIDEMIOLOGY

Use of kombucha consortium to transform soy whey into a novel functional beverage

(2018) Chuanhai Tu et al.   Journal of Functional Foods

Improvements in emulsion stability of dairy beverages treated by high pressure homogenization: A pilot-scale feasibility study

(2017) Sergio I. Martínez-Monteagudo et al.   JOURNAL OF FOOD ENGINEERING

How well do plant based alternatives fare nutritionally compared to cow’s milk?

(2017) Sai Kranthi Vanga et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Hen egg carotenoids (lutein and zeaxanthin) and nutritional impacts on human health: a review

(2017) K. Zaheer   CyTA-Journal of Food

Characterization and evaluation of stability of bioactive compounds in fruit smoothies

(2017) Sílvia Cristina Sobottka Rolim de MOURA et al.   Food Science and Technology

Medicinal plants of the family Lamiaceae as functional foods – a review  

(2016) K. Carović-Stanko et al.   CZECH JOURNAL OF FOOD SCIENCES

Determination of Terpene Profiles in Potential Superfruits

(2016) Magdalena Kupska et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Plant-based milk alternatives an emerging segment of functional beverages: a review

(2016) Swati Sethi et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Natural phytochemicals and probiotics as bioactive ingredients for functional foods: Extraction, biochemistry and protected-delivery technologies

(2016) Beatriz Vieira da Silva et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

A review of the health benefit potentials of herbal plant infusions and their mechanism of actions

(2015) Vahid Farzaneh et al.   INDUSTRIAL CROPS AND PRODUCTS

Fruit juice drink production containing hydrolyzed collagen

(2015) Seda Ersus Bilek et al.   Journal of Functional Foods

Sonorensin: A new bacteriocin with potential of an anti-biofilm agent and a food biopreservative

(2015) Lipsy Chopra et al.   Scientific Reports

Functional Beverages: The Emerging Side of Functional Foods

(2014) Maria Rosaria Corbo et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

The Cyclic Antibacterial Peptide Enterocin AS-48: Isolation, Mode of Action, and Possible Food Applications

(2014) María Grande Burgos et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Effects of Carbonation on Probiotic Survivability, Physicochemical, and Sensory Properties of Milk-Based Symbiotic Beverages

(2014) Helen Walsh et al.   JOURNAL OF FOOD SCIENCE

Consuming a Buttermilk Drink Containing Lutein-Enriched Egg Yolk Daily for 1 Year Increased Plasma Lutein but Did Not Affect Serum Lipid or Lipoprotein Concentrations in Adults with Early Signs of Age-Related Macular Degeneration

(2014) Sanne M. van der Made et al.   JOURNAL OF NUTRITION

Diabetic and non-diabetic consumers' perception of an apple juice beverage supplemented with a Fraxinus excelsior L. seed extract having potential glucose homeostasis benefits

(2014) Paula Varela et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Pomegranate juice functional constituents after alcoholic and acetic acid fermentation

(2014) Stella A. Ordoudi et al.   Journal of Functional Foods

An Ethnobotanical study of Medicinal Plants in high mountainous region of Chail valley (District Swat- Pakistan)

(2014) Mushtaq Ahmad et al.   Journal of Ethnobiology and Ethnomedicine

The hydroxycinnamic acid content of barley and brewers’ spent grain (BSG) and the potential to incorporate phenolic extracts of BSG as antioxidants into fruit beverages

(2013) Aoife L. McCarthy et al.   FOOD CHEMISTRY

Beverage emulsions: Recent developments in formulation, production, and applications

(2013) Daniel T. Piorkowski et al.   FOOD HYDROCOLLOIDS

Physicochemical and functional characteristics of a novel fermented pepper (Capsiccum annuum L.) leaves-based beverage using lactic acid bacteria

(2013) Young-Ran Song et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Nanoencapsulation of EPA/DHA with sodium caseinate–gum arabic complex and its usage in the enrichment of fruit juice

(2013) Hulya Ilyasoglu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Microencapsulation of passion fruit (Passiflora) juice with n-octenylsuccinate-derivatised starch using spray-drying

(2012) Daniela Borrmann et al.   FOOD AND BIOPRODUCTS PROCESSING

Microencapsulated Lactobacillus rhamnosus GG Powders: Relationship of Powder Physical Properties to Probiotic Survival during Storage

(2010) Dan Yang Ying et al.   JOURNAL OF FOOD SCIENCE