The effect of sodium benzoate on the quality attributes of improved tamarind beverage during storage was investigated. Tamarind beverages were produced according to a previously reported improved method, with or without chemical preservatives (100 mg/100 mL sodium benzoate). Tamarind beverage produced according to traditional processing method served as the control. The tamarind beverages were ...

The resistance of Listeria monocytogenes, Salmonella spp. and Escherichia coli 0157:H7 to high pressure processing (HPP) in an acidic whey protein beverage (pH 3.8) was evaluated. Five strains of each pathogen were grown to stationary phase at 35°C following two 24-hour transfers. Cells were harvested by centrifugation (2450 rpm, 25°C, 15 min), washed and re-suspended in 0.85% (w/v) sodium chlo...

This manuscript describes the use of a portable and low cost fluorescence setup to quantify the concentration of ochratoxin A (OTA) in beverage samples using an in-house developed system and different color models. It is reported that OTA is naturally fluorescent, for that reason an ultraviolet light at 365 nm was used to excite the samples and a Complementary Metal Oxide Semiconductor (CMOS) s...

Background and Objectives: Whey is a product of cheese production process that has more than half the nutrients of milk. Production of whey-based beverages, is one of the most efficient mechanisms for entering these products into the human food chain butits production is facing challenges. Protein sedimentation as a result of the thermal processing and the appealing sensory properties of the be...

BACKGROUND Soluble fibre has been proposed to suppress appetite-related perceptions and it could thus contribute favourably to the regulation of energy intake and the increasing obesity problem. OBJECTIVE To investigate the effect of an oat ingredient rich in beta-glucan on perceived satiety at different dietary fibre (DF) concentrations, energy levels and viscosity levels. DESIGN A total o...

2%) extracts in manufacture of fermented camel milk beverage. The chemical composition and nutritional values milk, Lemongrass Rosemary were performed. All beverage samples analyzed for chemical, phenolic compounds, antioxidant activity, total volatile free fatty acids (

This study was to investigate the absorption and antioxidant effect of a mangosteen-based functional beverage in humans. The beverage contained mangosteen, aloe vera, green tea, and multivitamins. A randomized, double-blind, placebo-controlled clinical trial was conducted with generally healthy male and female subjects between 18 and 60 years of age. Ten men and 10 women participated in this st...

This paper addresses the need for diet assessment methods that capture the rapidly changing beverage consumption patterns in China. The objective of this study was to develop a 3-day smartphone-assisted 24-hour recall to improve the quantification of beverage intake amongst young Chinese adults (n=110) and validate, in a small subset (n=34), the extent to which the written record and smartphone...