Papers mentioning vegetable juice or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Heat and alkali treatment of food proteins widely used in food processing results in the formation of crosslinked amino acids such as lysinoalanine, ornithinoalanine, lanthionine,... Read full abstract on PubMed →
Rice bran, a good source of protein and fat, is at present underutilized as a food material. The potential of producing rice bran at the global level is 27.3 million t. The presenc... Read full abstract on PubMed →
Experiments were conducted to determine the influence of dietary amino acids on the threonine requirement of chicks. A diet limiting in threonine and containing the equivalent of 2... Read full abstract on PubMed →
Fragrant vegetable oils and animal fats with flavor characteristics have attracted considerable attention in China. In this study, to produce fragrant beef tallow with low oxidatio... Read full abstract on PubMed →
This study investigates pure fermentations of Torulaspora delbrueckii, Metschnikowia pulcherrima, and Lachancea thermotolerans, as well as their mixed fermentations with Lactiplant... Read full abstract on PubMed →
Food intolerances are prevalent and often confused with food allergies. This article reviews the complex landscape of adverse reactions to food, distinguishing between immune-media... Read full abstract on PubMed →
This study attempted to improve commercial Arabica coffee quality by integrating flavor precursors with anaerobic germination. Using raw coffee beans as materials, anaerobic germin... Read full abstract on PubMed →
Most adverse reactions to food are patient self-reported and not based on validated tests but nevertheless lead to dietary restrictions, with patients believing that these restrict... Read full abstract on PubMed →
History suggests that tasteful properties of sugar have been domesticated as far back as 8000 BCE. With origins in New Guinea, the cultivation of sugar quickly spread over centurie... Read full abstract on PubMed →
High-fructose syrups are used as sugar substitutes due to their physical and functional properties. High fructose corn syrup (HFCS) is used in bakery products, dairy products, brea... Read full abstract on PubMed →
Sugars are critical components of fruit juice. The binding of sugars and aroma compounds may affect the release of flavor in juices. In this study, the effects of sucrose, glucose,... Read full abstract on PubMed →
This research aims to determine the effect of High Fructose Syrup (HFS) addition to carbon dioxide (CO2) content, ethanol content and organoleptic properties of green coconut water... Read full abstract on PubMed →
The low-FODMAP diet is a new dietary therapy for the management of irritable bowel syndrome that is gaining in popularity around the world. Developing the low-FODMAP diet required... Read full abstract on PubMed →
Fructose consumption has dramatically increased in the last 30 years. The principal form has been in the form of high-fructose corn syrup found in soft drinks and processed food. T... Read full abstract on PubMed →
High-fructose syrups (HFS) comprise fructose, dextrose, and minor amounts of oligosaccharides. The predominant syrups of commerce contain 42% and 55% fructose. HFS production was m... Read full abstract on PubMed →
Examination of the per capita disappearance data for sweeteners and other sources of fructose showed that during the past two decades there was a considerable increase in the avail... Read full abstract on PubMed →
In this study, the relationship between flavor composition and microbial succession in Moringa oleifera pickles (MOPs) at different stages of spontaneous fermentation was systemati... Read full abstract on PubMed →
Malonic acid (MA) is a high-value chemical with diverse applications in the fields of food, agriculture, medicine, and chemical synthesis. Despite the successful biosynthesis of MA... Read full abstract on PubMed →
PURPOSE: Whether youth who follow plant-based diets in Nordic countries meet their dietary needs for micronutrients remains unclear. This study aims to evaluate micronutrient intak... Read full abstract on PubMed →
Traditional pectin extraction methods involve strong acids, which are environmentally harmful. This study explores an innovative approach using Malonic Acid (MA)-based Deep Eutecti... Read full abstract on PubMed →
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Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.