[go: up one dir, main page]
More Web Proxy on the site http://driver.im/

Idangodage et al., 2023 - Google Patents

Development and physico-chemical evaluation of an isotonic Nas Narang (Citrus madurensis) sports drink

Idangodage et al., 2023

View PDF
Document ID
7920285371646559945
Author
Idangodage I
De Siva A
Herath H
Jayasinghe J
Publication year
Publication venue
J Adv Food Sci Technol

External Links

Snippet

Isotonic drinks are the type of sports drink with a similar number of osmotically active particles as present in the body plasma (ie osmolality; 275-295 mOsmole/kg) and help for replenishing the loss of electrolytes and sugar after physical workout. The present study …
Continue reading at www.researchgate.net (PDF) (other versions)

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • A23L2/04Extraction of juices
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52Adding ingredients
    • A23L2/56Flavouring or bittering agents
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38Other non-alcoholic beverages
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52Adding ingredients
    • A23L2/68Acidifying substances
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/42Preservation of non-alcoholic beverages
    • A23L2/44Preservation of non-alcoholic beverages by adding preservatives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/385Concentrates of non-alcoholic beverages
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2250/00Food ingredients
    • A23V2250/50Polysaccharides, gums
    • A23V2250/51Polysaccharide
    • A23V2250/5116Other non-digestible fibres
    • AHUMAN NECESSITIES
    • A61MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61KPREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES
    • A61K36/00Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18Magnoliophyta (angiosperms)
    • A61K36/185Magnoliopsida (dicotyledons)
    • A61K36/87Vitaceae or Ampelidaceae (Vine or Grape family), e.g. wine grapes, muscadine or peppervine
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23FCOFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00Tea; Tea substitutes; Preparations thereof
    • A23F3/16Tea extraction; Tea extracts; Treating tea extract; Making instant tea
    • A23F3/163Liquid or semi-liquid tea extract preparations, e.g. gels, liquid extracts in solid capsules
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00Preservation or chemical ripening of fruit or vegetables
    • A23B7/14Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/153Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids

Similar Documents

Publication Publication Date Title
Adubofuor et al. Comparative study related to physico-chemical properties and sensory qualities of tomato juice and cocktail juice produced from oranges, tomatoes and carrots
Islam et al. Studies on the processing and preservation of dragon fruit (Hylocereus undatus) jelly.
Emelike et al. Influence of drying techniques on the sensory properties, physicochemical and mineral composition of beetroot juice
Akhtar et al. Studies on the preparation and storage stability of pomegranate juice based drink
Agbaje et al. Physico-chemical properties and sensory qualities of juices extracted from five selected fruits and their peels
Idangodage et al. Development and physico-chemical evaluation of an isotonic Nas Narang (Citrus madurensis) sports drink
Zaouay et al. Development and quality assessment of new drinks combining sweet and sour pomegranate juices.
Afolabi et al. Evaluation of nutritional and sensory properties of cocoa pulp beverage supplemented with pineapple juice
Jethva et al. Effect of whey protein on sun dried protein enriched kesar mango leather
Devhare et al. Studies on utilization of pomegranate juice in the preparation of peanut chikki
SADY et al. Quality of apple-whey and apple beverages over 12-month storage period
Atta et al. Physicochemical and sensory parameters of cashew apple jam (Anarcadium occidental L.) harvested in Bondoukou area (North East, Côte d’Ivoire)
Olagunju et al. Physicochemical properties and antioxidant activity of novel plant milk beverage developed from extracts of tiger nut, cashew nut and coconut
Aderinola et al. Effects of storage on physicochemical properties of orange-watermelon juice.
Joshi et al. Organoleptic and nutritional evaluation of value added products developed from new varieties of white and pink-fleshed guavas
Borokini et al. Comparative study on physiochemical parameters of functional beverages formulated from sorghum bicolor stem sheath and Hibiscus Sabdariffa
Diabagate et al. Biochemical Characterization and Nutritional Profile of Jam and Syrup from Saba senegalensis fruit in Côte d'Ivoire
Deen Studies on syrup preparation from mango (Mangifera indica L.), citrus (Citrus aurantifolia Swingle.), aloe vera (Aloe barbadensis Miller.) and ginger (Zingiber officinale Rosc.) blends
Yarkwan et al. A Study of the Nutritional Composition of Freshly Squeezed and Processed Orange Juices
Singh et al. Utilization of guava juice by value addition through blended beverages
Bhavya et al. Preparation and quality evaluation of health beverage from pineapple juice blended with beetroot and orange juice
Jevtic et al. The possibility of satisfying vitamin C daily needs by consuming fresh orange and grapefruit.
Saeed et al. Quality assessment, sensory evaluation, and radical scavenging activity (RSA) of orange (Citrus auranthium) pulp
Kobus-Cisowska et al. An effect of pasteurization of functional products on the basis of a mousse-type coconut water on the stability of biologically active compounds and anti-oxidation potential
Ebabhamiegbebho et al. Nutritional quality assessment of Pinasoy: a pineapple and soybean blend drink