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

Author:

Gupta Achala,Sanwal Nikita,Bareen Mohammed A.,Barua Sreejani,Sharma Nitya,Joshua Olatunji Opeyemi,Prakash Nirmal Nilesh,Sahu Jatindra K.

Funder

Mahidol University

Publisher

Elsevier BV

Subject

Food Science

Reference111 articles.

1. An Ethnobotanical study of Medicinal Plants in high mountainous region of Chail valley (District Swat- Pakistan);Ahmad;Journal of Ethnobiology and Ethnomedicine,2014

2. Teff-based probiotic functional beverage fermented with lactobacillus rhamnosus and lactobacillus plantarum;Alemneh;Foods,2021

3. Alexandru Mihai Grumezescu, A. M. H. (2019). Sports and Energy Drinks: Volume 10: The Science of Beverages - Google Books.

4. Consistency of UHT beverages enriched with insoluble fibre during storage;Alqahtani;Bioactive Carbohydrates and Dietary Fibre,2014

5. Oats as a matrix of choice for developing fermented functional beverages;Angelov;Journal of Food Science and Technology,2018

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