Novel Beverages and Novel Technologies for Their Production-Reference-Cited by-同舟云学术

Novel Beverages and Novel Technologies for Their Production

Published:2023-07-03 Issue:3 Volume:9 Page:57
ISSN:2306-5710
Container-title:Beverages
language:en
Short-container-title:Beverages

Author:

Papadimitriou Konstantinos¹^ORCID,Kapolos John²,Papadelli Marina²

Affiliation:

1. Laboratory of Food Quality Control and Hygiene, Department of Food Science and Human Nutrition, Agricultural University of Athens, 11855 Athens, Greece

2. Department of Food Science and Technology, University of the Peloponnese, 24100 Kalamata, Greece

Abstract

Beverages have been part of human nutrition for millennia [...]

Publisher

MDPI AG

Subject

Food Science

Link

https://www.mdpi.com/2306-5710/9/3/57/pdf

Reference6 articles.

1. Syrokou, M.K., Papadelli, M., Ntaikou, I., Paramithiotis, S., and Drosinos, E.H. (2019). Sugary Kefir: Microbial Identification and Biotechnological Properties. Beverages, 5.

2. Pierce-Feldmeyer, A.M., Josephson, D., Johnson, A., and Wieland, R. (2019). Perception of Bitter Taste through Time-Intensity Measurements as Influenced by Taste Modulation Compounds in Steviol Glycoside Sweetened Beverages. Beverages, 5.

3. Bi, J. (2015). Sensory Discrimination Tests and Measurements, John Wiley & Sons, Ltd.

4. Zerva, I., Remmas, N., and Ntougias, S. (2019). Biocatalyst Potential of Cellulose-Degrading Microorganisms Isolated from Orange Juice Processing Waste. Beverages, 5.

5. Raikos, V., Ni, H., Hayes, H., and Ranawana, V. (2019). Antioxidant Properties of a Yogurt Beverage Enriched with Salal (Gaultheria shallon) Berries and Blackcurrant (Ribes nigrum) Pomace during Cold Storage. Beverages, 5.

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