Have a personal or library account? Click to login
Development and quality assessment of honey nut drink Cover

References

  1. [1] A. Angelov, V. Gotcheva, R. Kuncheva, and T. Hristozova, “Development of a new oat-based probiotic drink”, Int. J. Food Microbiol., 112, Pp. 75–80, 2006.10.1016/j.ijfoodmicro.2006.05.01516854486
  2. [2] C.E. Manyi-Loh, A.M. Clarke, and R.N. Ndip, “An overview of honey: Therapeutic properties and contribution in nutrition and human health-review”, Afr. J. Microbiol. Res., 5, Pp. 844-852, 2011.
  3. [3] O. Escuredo, M. Míguez, M. Fernández-González, C.M. Seijo, “Nutritional value and antioxidant activity of honeys produced in a European Atlantic area”, Food Chem., 138, Pp. 851–856, 2013.10.1016/j.foodchem.2012.11.01523411187
  4. [4] S. Noori, S. Faiza, A. Mohammed, A. Amjed, Y.S. Khelod, and A.A.L.G. Ahmad, “Effects of natural honey on polymicrobial culture of various human pathogens”, Arch. Med. Sci., 10, Pp. 246–250, 2014.10.5114/aoms.2012.28603404202924904656
  5. [5] J.M. Alvarez-Suarez, F. Giampieri, M. Battino, “Honey as a source of dietary antioxidants: Structures, bioavailability and evidence of protective effects against human chronic diseases”, Curr. Med. Chem., 20, Pp. 621–638, 2013.10.2174/09298671380499935823298140
  6. [6] D. Cianciosi, T. Forbes-Hernández, S. Afrin, M. Gasparrini, P. Reboredo-Rodriguez, P. Manna, M. Battino, “Phenolic Compounds in Honey and Their Associated Health Benefits: A Review”, Molecules, 3, Pp. 1-20, 2018.10.3390/molecules23092322622543030208664
  7. [7] R. Segura, C. Javierre, M.A. Lizarraga, and E. Ros, “Other relevant components of nuts, phytosterols, folate and minerals”, Br. J. Nutr., 96, Pp. S36-S44, 2006.10.1017/BJN20061862
  8. [8] R. Blomhoff, M.H. Carlsen, A. L. Frost, and D.R. Jr. Jacobs, “Health benefits of nuts, potential role of antioxidants”, Br. J. Nutr., 96, Pp. S52-S60, 2006.10.1017/BJN2006186417125534
  9. [9] E. Ros, “Health Benefits of Nut Consumption-review”, Nutrients, 2, Pp. 652-682, 2010.10.3390/nu2070652325768122254047
  10. [10] S. Verma, “Development and quality evaluation of selected honey-based food products”, PhD thesis, Department of Home Science, Aligarh Muslim University, India, Pp. 1-200, 2009.
  11. [11] O. Stanislav, and M. Irina, “Nut beer as a functional drink”, Modern Technol.Food Indus., Pp. 38-40, 2012.
  12. [12] B. Oliete, M. Gómez, V. Pando, E. Fernández-Fernández, P.A. Caballero, and F. Ronda, “Effect of Nut Paste Enrichment on Physical Characteristics and Consumer Acceptability of Bread”, Food Sci. Technol. Int., 14, Pp. 259–269, 2008.10.1177/1082013208095691
  13. [13] T.A. Teka, “Analysis of the effect of maturity stage on the postharvest Biochemical quality characteristics of tomato (lycopersicon esculentum mill.) Fruit”, Int. Res. J. Pharm. App. Sci., 3, Pp. 180-186, 2013.
  14. [14] M.C. Roy, M. Alam, A. Saeid, B.C. Das, M.B. Mia, M.A. Rahman, M. Ahmed, “Extraction and characterization of pectin from pomelo peel and its impact on nutritional properties of carrot jam during storage”, J. Food Process. Preserv., 42, 2018. e13411. doi:10.1111/jfpp.1341110.1111/jfpp.13411
  15. [15] A. Reddy, D.F. Norris, S.S. Momeni, B. Waldo, and J.D. Ruby, “The pH of beverages in the United States”, J. Am. Dent. Assoc., 147, Pp. 255–263, 2016.10.1016/j.adaj.2015.10.019480859626653863
  16. [16] C.P. Champagne, and N.J. Gardner, “Effect of storage in a fruit drink on subsequent survival of probiotic lactobacilli to gastro-intestinal stresses”, Food Res. Int., 41, Pp. 539–543, 2008.10.1016/j.foodres.2008.03.003
  17. [17] L.M.A. Tenuta, C.E. Fernández, A.C.S. Brandão, and J.A. Cury, “Titratable acidity of beverages influences salivary pH recovery”, Braz. Oral Res., 29, Pp. 1–6, 2015.10.1590/1807-3107BOR-2015.vol29.003225715032
  18. [18] S.H. Park, H.S. Hwang, and J.H. Han, “Development of drink from composition with medicinal plants and evaluation of its physiological function”, Korean J. Nutr., 37, Pp. 364-372, 2004.
  19. [19] H. Kausar, S. Saeed, M.M. Ahmad, A. Salam, “Studies on the development and storage stability of cucumber-melon functional drink”, J. Agr. Res., 50, Pp. 239-248, 2012.
  20. [20] M. Ahmed, A. Ahmad, Z.A. Chatha, and S.M.R. Dilshad, “Studies on preparation of ready to serve mandarin (citrus reticulata) diet drink”, Pak. J. Agri. Sci., 45, Pp. 470-476, 2008.
  21. [21] P.W. Board, and H.J. Woods, “Compositional variations and sensory acceptability of apple juice drink”, Int. J. Food Sci. Tech., 18, Pp. 763–769, 1983.10.1111/j.1365-2621.1983.tb00314.x
  22. [22] S.M. Vieira, K.H. Theodoro, and M.B.A. Glória, “Profile and levels of bioactive amines in orange juice and orange soft drink”, Food Chem., 100, Pp. 895–899, 2007.10.1016/j.foodchem.2005.10.050
Language: English
Page range: 6 - 10
Published on: Mar 1, 2021
Published by: Sciendo
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year

© 2021 Abu Saeid, Md. Atikur Rahman, Md. Rohit Hasan Utsob, Md. Uzzal Hosen, Md. Morshedul Islam, Md. Saiful Islam, Bishwajit Halder, published by Sciendo
This work is licensed under the Creative Commons Attribution 4.0 License.