J Food Sci Technol
February 2023
Unlabelled: The present study investigated the bioaccessibility of minerals, bioactive compounds, and sensory acceptance of isotonic beverages formulated with Ricotta cheese whey (RCW) and passion fruit cv. BRS Sertão Forte. Three formulations were developed: I1 with 50% RCW and 5% passion fruit pulp, I2 with 50% RCW and 8.
View Article and Find Full Text PDFIn this work, the influence of the method of processing on phenolic composition and the in vitro antioxidant activity (AOX) of grape juices was studied. The classic methods of producing "Hot Press" (HP), "Hot Break" (HB), and "Cold Press" (CP), and an artisanal method using steam were compared. Among the methods of elaboration of evaluated grape juices, those that heated the grape showed higher content of bioactive phenolics and AOX.
View Article and Find Full Text PDF"Chimarrao" and "terere" are popular beverages consumed in South America prepared using mate (Ilex paraguariensis St. Hil.).
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