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22 articles for “beverage”
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Physico-Chemical and Antioxidative Properties of Whey Protein Beverages
Abstract: Whey, the liquid left after milk casein precipitation, was utilized, and its physicochemical properties were assessed. The aim of the research was to analyze the availability of nutrients in whey by preparing a modified whey protein beverage. Natural and artificial whey protein beverages were prepared. We studied the shelf life of these beverages over a period of 0 to 11 days and compared them based on their acidity, viscosity, pH, …
Published in Emerging Trends in Metabolites · Vol. 1, Issue 1, 2024 · pp. 1–6 Read article
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Utilization of Whey in Functional Dairy Beverages: Nutritional, Technological, and Industrial Perspectives
Abstract: The dairy industry plays a vital role in global nutrition and the economy, producing a wide range of products that contribute significantly to human health. Among its by-products, whey is generated in large quantities during cheese and paneer production and has traditionally been considered a waste material, posing environmental challenges due to its high biochemical oxygen demand. However, in recent years, whey has gained considerable attention as a valuable resource …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 15, Issue 1, 2026 · pp. 18–23 Read article
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The Emerging Role of Nutraceuticals in Functional Beverages
Abstract: Nutraceuticals, derived from food sources, are gaining prominence for their potential health benefits beyond basic nutrition, often serving as remedies for chronic diseases. This includes functional beverages, such as energy drinks, sports drinks, nutraceutical drinks, and functional waters, which are formulated to provide specific health benefits, from energy enhancement to immune support. Nutraceutical beverages often contain bioactive compounds, vitamins, minerals, probiotics, herbal extracts, and adaptogens, offering a convenient way to …
Published in Research and Reviews: A Journal of Medicine · Vol. 15, Issue 1, 2025 · pp. 16–24 Read article
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Spherified Kombucha: An Innovative Alternative from Probiotic Potencial Beverage for Gastronomy
Abstract: This study is focused on the development of spherified kombucha through the application of modern mixology techniques, aiming to diversify its culinary applications and increase its appeal in the field of gastronomy. Kombucha, a fermented tea known for its probiotic properties and health benefits, was transformed into a spherified form to enhance its visual and sensory appeal. Sensory evaluation revealed a significant difference between the color and other organoleptic attributes, …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 14, Issue 2, 2025 · pp. 1–9 Read article
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Development and Assessment of a Nutraceutical Herbal Soft Drink
Abstract: The objective of this research was to develop and assess a nutraceutical herbal soft drink as a healthier alternative to conventional soft drinks, which have been scrutinized for their potential health risks due to high consumption rates. With an increasing number of individuals looking for healthier drink options, this study introduced a soft drink crafted from traditional herbs known for their nutritional benefits. The primary ingredients chosen for this soft …
Published in Research and Reviews: A Journal of Pharmaceutical Science · Vol. 15, Issue 3, 2024 · pp. 37–43 Read article
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A Review on Nutritional Benefits of the Black Tea
Abstract: Black tea, a cornerstone of global beverage culture, boasts a fascinating history and captivating journey from plant to cup. Derived from the Camellia sinensis plant, black tea distinguishes itself from its green tea cousin through a unique processing method. Unlike green tea, which undergoes minimal processing to preserve its fresh character, black tea undergoes full fermentation. This controlled oxidation process unlocks a deeper layer of flavor and aroma, resulting in …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 13, Issue 1, 2024 · pp. 21–27 Read article
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Design and Implementation of an Automatic Tea Vending Machine Using Arduino Uno and Android-Based Customization System
Abstract: The Android app-based Automatic Tea Vending Machines are a clever and creative way to automate the tea-making process while providing consumers with a customized experience. The Arduino Uno microcontroller, which powers key functions like ingredient delivery, water heating, and customizable settings, is the foundation of this system. To ensure consistent and superior tea preparation, a kettle is used to heat water to the ideal temperature. Users may simply and remotely …
Published in Recent Trends in Electronics Communication Systems · Vol. 12, Issue 2, 2025 · pp. 1–7 Read article
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Food Processing and Membrane Technologies: Food Industry and Microfiltration
Abstract: Membrane technologies are being used extensively in food processing because they improve the process efficiency as well quality of end product. Microfiltration is one of these most important process in food and beverage industry for separation and purification. Along with a unique pressure driven separation process, microfiltration membranes provide the removal of suspended solids, bacteria and colloids from your product while preserving valuable nutrients and flavors. Microfiltration is extensively used …
Published in International Journal of Membranes · Vol. 1, Issue 2, 2024 · pp. 23–27 Read article
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Investigations on Anthocyanin and Its Regulatory Role
Abstract: Anthocyanin is the most widely studied and abundant group of natural pigments. It has been gaining increased attention for its potential health benefits. This vibrant, water-soluble pigment is found in fruits, vegetables, and flowers, and is responsible for the colors of many of the foods we eat. Anthocyanins are not only responsible for the aesthetic appeal of these foods, but they are also believed to have powerful antioxidant, anti-inflammatory, and …
Published in Research and Reviews : A Journal of Biotechnology · Vol. 14, Issue 1, 2024 · pp. 32–37 Read article
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POTENTIAL BIOPRESERVATIVE EFFECT OF ANTIMICROBIAL PEPTIDES OF SEEDS OF Vigna unguiculata (Cow Pea) ON Hibiscus sabdariffa L. (Roselle) Calyces (Zobo) DRINK
Abstract: Natural and efficient food preservatives are in greater demand because of growing concerns about the safety and quality of processed beverages. Antimicrobial peptides have emerged as promising natural substitutes for synthetic preservatives, boasting advantages like wide-ranging activity and reduced toxicity. In this research, we investigate the inhibitory effects of these peptides against common spoilage microorganisms in 'Zobo' drink. Peptides were extracted and purified from germinated Vigna unguiculata) seeds harvested on …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 14, Issue 1, 2025 · pp. 26–41 Read article
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Sugar Substitutes: Benefit or Burden
Abstract: The ubiquitous presence of sugar in our daily diet poses a considerable impact on both dental and overall health. The consensus is clear: an excess of sugar is far from ideal. Moreover, controversial conjectures have emerged, suggesting a pivotal role of excessive sugar intake in certain degenerative diseases. In response to these concerns, artificial sweeteners, also known as sugar substitutes or low-calorie sweeteners, have become increasingly appealing to consumers.Artificial sweeteners, …
Published in Research and Reviews: A Journal of Dentistry · Vol. 15, Issue 1, 2024 · pp. 7–11 Read article
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Psychosomatic and Psychodynamic Nature of Migraine and its Emerging Homeopathic Remedies.
Abstract: A unilateral headache with or without aura with throbbing or pulsating pain, associated with nausea or vomiting, and light and sound sensitivity is Migraine. The most common type of migraine is without aura (75% of cases). The triggers for Migraine are Sensory: Visual, Auditory, and Olfactory; Somatosensory-Touch; Physiological: Hunger, Physical exertion, and Change in sleep pattern, Linked to the Menstrual cycle; Dietary aspects: Chocolate, Alcoholic Beverages, Cheese, Processed Meat, Food …
Published in Research & Reviews : A Journal of Unani, Siddha and Homeopathy · Vol. 11, Issue 1, 2024 · pp. 26–31 Read article
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Assess the Knowledge Regarding Usage of Plastic Leading to Cancer Risk and Their Preventive Measures Among House Wives in Selected Area Vaniyamkulam
Abstract: This study explores the level of awareness among housewives in Vaniyamkulam about the potential cancer risks associated with the use of plastic materials in households, along with their knowledge of preventive measures. The proliferation of plastic usage in daily life has raised significant health concerns, particularly its potential to release carcinogenic compounds such as bisphenol A and dioxins, which can leach into food and beverages. Given the critical role housewives …
Published in International Journal of Oncological Nursing and Practices · Vol. 2, Issue 1, 2024 · pp. 12–17 Read article
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Analysis of benzoic acid in fruit juice and some soft drinks in Benghazi market by UV- spectrophotometric method
Abstract: The utilization of preservative substances is extensive in various industries, with particular prominence in the food industry. In this study, we investigated the estimate of benzoic acid as a preservative substance, which is widely used to preserve juices and carbonated beverages. Fifteen samples were collected from some markets in Benghazi . The spectrophotometer was utilized to take measurements at a wavelength of 228nm The pH value was measured using a …
Published in Journal of Modern Chemistry & Chemical Technology · Vol. 15, Issue 1, 2024 · pp. 75–80 Read article
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Effects of the Embryonic Bisphenol an Exposure on The Postnatal Development, Learning and Memory of Rat Offspring: Fundamental Study
Abstract: We studied the morphologic changes in some organs and changes of learning and memory of the rat offspring after the embryonic bisphenol A exposure. Background: Bisphenol A, widely used as polycarbonate plastics material to manufacture food packaging, toys, glasses, computers, kitchen utensils and medical instruments, is one of the most common endocrine-disrupting chemicals. It is demonstrated that bisphenol A may be mingled with foodstuff and beverage from package and receptacle. …
Published in Research and Reviews : A Journal of Medical Science and Technology · Vol. 13, Issue 2, 2024 · pp. 58–63 Read article
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Bacterial Spectral in UTI in a Hospital Environment
Abstract: Urinary tract infections (UTIs) represent a significant public health issue, primarily caused by a variety of pathogens such as Escherichia coli, Klebsiella pneumoniae, Proteus mirabilis, Enterococcus faecalis, and Staphylococcus saprophyticus. UTIs contribute substantially to illness and complications in individuals with pre-existing health conditions and account for a large portion of hospital visits globally. UTIs are usually self-limiting in people with no structural or functional problems, but they do tend to …
Published in Research and Reviews: A Journal of Health Professions · Vol. 14, Issue 2, 2024 · pp. 1–11 Read article
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Applications of Nanomaterials in Soil Science and Agriculture: Enhancing Stability and Bioavailability through Nano-Encapsulation
Abstract: This research project focuses on the development and use of nanomaterials (NMs) for enhancing natural security in agricultural, feed, and food sectors. Protein-based and polysaccharide-based NMs, which self-assemble into micelle-like structures, have shown promise in improving the stability, bioavailability, and delivery of vital nutrients, agrochemicals, and medications through nano-encapsulation techniques. Nanomaterials such as modified nanoclays, including montmorillonite, have been employed in food packaging to enhance mechanical strength and create barriers …
Published in Research & Reviews : Journal of Agricultural Science and Technology · Vol. 13, Issue 3, 2024 · pp. 23–28 Read article
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Innovative Water Distribution Systems: Raspberry Pi Based Adaptive Water Vending Solutions
Abstract: Technology has advanced to the point that many complex equipment and gadgets are now indispensable tools for humankind. Among these, automated vending machines have become a mainstay, simplified a variety of tasks and greatly increased productivity while reduced the need for human involvement. These devices, which have numerous inputs and outputs, can dispense snacks, cold beverages, coffee, tea, water, and more to meet the needs of a diverse clientele. The …
Published in Journal of Microcontroller Engineering and Applications · Vol. 11, Issue 3, 2024 · pp. 33–42 Read article
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Gender Specifications for Stress and Dietary Behaviour Among First Year University Students
Abstract: Background & Aims: Research indicates that significant percentage of university students experience stress. The association between psychological stress and dietary behaviour still inconclusive. This study aimed to investigate the relationship between stress and dietary behaviour among first-year university students and assess the study participants' dietary behaviour. Material & Method: A cross-sectional study was conducted with 311 first-year university students (120 male and 191 female students), aged over 18 years at …
Published in Research and Reviews: A Journal of Medicine · Vol. 15, Issue 2, 2025 Read article
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A Review on Microbial Enzymes in the Food Industry: Current Innovations and Future Prospects
Abstract: Over the past few decades, microbial enzymes have become indispensable biocatalysts in food production, fundamentally revolutionizing how we approach manufacturing processes while simultaneously enhancing the quality of what we produce. Today, approximately 200 of the 4,000 known enzymes are deployed commercially with proteases, amylases, lipases, and lactases leading the charge in industrial food applications. This review brings together the latest innovations in how we use microbial enzymes for food processing, …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 15, Issue 1, 2026 · pp. 43–53 Read article