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Use of Green Powders as Ingredients in Functional Beverages Cover

Use of Green Powders as Ingredients in Functional Beverages

Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 29 (2025): Issue 1 (June 2025)
By: Anna Korus,  Jarosław Korus and  Magdalena Surma  
Open Access
|Sep 2025

Authors

Anna Korus

rrkorusa@cyf-kr.edu.pl

Department of Plant Product Technology and Nutrition Hygiene, Faculty of Food Technology, University of Agriculture in Krakow, Krakow, Poland

Jarosław Korus

Department of Carbohydrate Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, Krakow, Poland

Magdalena Surma

Department of Plant Product Technology and Nutrition Hygiene, Faculty of Food Technology, University of Agriculture in Krakow, Krakow, Poland
DOI: https://doi.org/10.2478/aucft-2025-0009 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496
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Language: English
Page range: 113 - 128
Submitted on: Mar 10, 2025
|
Accepted on: May 30, 2025
|
Published on: Sep 22, 2025
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
green powders,
non-alcoholic beverages,
antioxidant properties,
colour,
turbidity
Related subjects:
Industrial chemistry,
Industrial chemistry, other,
Food science and technology

© 2025 Anna Korus, Jarosław Korus, Magdalena Surma, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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