Zitieren

[1] G. Rocchetti, C. Rizzi, G. Pasini, L. Lucini, G. Giuberti, and B. Simonato, “Effect of Moringa oleifera L. leaf powder addition on the phenolic bioaccessibility and on in vitro starch digestibility of durum wheat fresh pasta”, Foods, Vol. 9, No. 5, Pp. 1-12, 2020. https://doi.org/10.3390/foods905062810.3390/foods9050628727883432422925 Search in Google Scholar

[2] A.T. Oyeyinka, and S.A. Oyeyinka, “Moringa oleifera as a food fortificant: Recent trends and prospects”, Journal of the Saudi Society of Agricultural Sciences, Vol. 17, No. 2, Pp. 127–136, 2018. https://doi.org/10.1016/j.jssas.2016.02.00210.1016/j.jssas.2016.02.002 Search in Google Scholar

[3] K. Jalgaonkar, S.K. Jha, and M.K. Mahawar, “Influence of incorporating defatted soy flour, carrot powder, mango peel powder, and moringa leaves powder on quality characteristics of wheat semolina-pearl millet pasta”, Journal of Food Processing and Preservation, Vol. 42, No. 4, Pp. 1–11, 2018. https://doi.org/10.1111/jfpp.1357510.1111/jfpp.13575 Search in Google Scholar

[4] L. Gopalakrishnan, K. Doriya, and D.S. Kumar, “Moringa oleifera: A review on nutritive importance and its medicinal application”, Food Science and Human Wellness, Vol. 5, No. 2, Pp. 49–56, 2016. https://doi.org/10.1016/j.fshw.2016.04.00110.1016/j.fshw.2016.04.001 Search in Google Scholar

[5] P. Liu, D. Chen, and J. Shi, “Chemical Constituents, Biological Activity and Agricultural Cultivation of Aloe Vera”, Asian Journal Chemistry, Vol. 25, No. 12, Pp. 6477–6485, 2013. https://doi.org/10.14233/ajchem.2013.1441810.14233/ajchem.2013.14418 Search in Google Scholar

[6] K.S. Ahlawat, and B.S. Khatkar, “Processing, food applications and safety of Aloe Vera products: A review”, Journal of Food Science and Technology, Vol. 48, No. 5, Pp. 525–533, 2011. https://doi.org/10.1007/s13197-011-0229-z10.1007/s13197-011-0229-z355111723572784 Search in Google Scholar

[7] A. Ikram, S.Q. Raza, F. Saeed, M. Afzaal, H. Munir, A. Ahmed, M. Babar, and A.F. Muhammad, “Effect of adding Aloe Vera jell on the quality and sensory properties of yogurt”, Food Science and Nutrition, Vol. 9, No. 1, Pp. 480–488, 2021. https://doi.org/10.1002/fsn3.201710.1002/fsn3.2017780254633473309 Search in Google Scholar

[8] A. Saeid, M.A. Rahman, M.R.H. Utsob, M.U. Hosen, M.M. Islam, M.S. Islam, and B. Halder, “Development and quality assessment of honey nut drink”, Malaysian Journal of Halal Research, Vol. 4, No. 1, Pp. 6–10, 2021. https://doi.org/10.2478/mjhr-2021-000210.2478/mjhr-2021-0002 Search in Google Scholar

[9] N.E. Asuquo, S.P. Antai, and R. Tiku, “Microbiological and Nutritional Quality Characteristics of Kunu Drinks Sold in Calabar Metropolis”, Advances in Biotechnology and Microbiology, Vol. 7, Pp. 1–7, 2018.10.19080/AIBM.2017.07.555719 Search in Google Scholar

[10] M.S. Hossin, S. Debnath, M.N. Alam, M.S. Islam, M.K. Miah, M.S.H. Mollah, and A. Saeid, “Physico-chemical, Sensory and Microbiological Characteristics of Strawberry Flavored Milk under Refrigerated Storage”, Asian Journal of Dairy and Food Research, Vol. 40, No. 1, Pp. 82–87, 2021. https://doi.org/10.18805/ajdfr.DR-18710.18805/ajdfr.DR-187 Search in Google Scholar

[11] M.C. Roy, M. Alam, A. Saeid, B.C. Das, M.B. Mia, M.A. Rahman, J.B. Eun, and M. Ahmed, “Extraction and characterization of pectin from pomelo peel and its impact on nutritional properties of carrot jam during storage”, Journal of Food Processing and Preservation, Vol. 42, No. 1, Pp. 1–9, 2018. https://doi.org/10.1111/jfpp.1341110.1111/jfpp.13411 Search in Google Scholar

[12] A. Ahmed, S.W. Ali, Khalil-Ur-Rehman, S. Manzoor, and S.R. Ayub, “Development and organoleptic evaluation of moringa - Aloe Vera blended nutraceutical drink”, Journal of Hygienic Engineering and Design, Vol. 17, Pp. 72–76, 2016. Search in Google Scholar

[13] T.O. Adedeji, K.A. Taiwo, and S.O. Gbadamosi, “Comparative analysis on some quality attributes of sorghum stem sheath-moringa instant and infused drinks”, MOJ Food Processing & Technology, Vol. 9, No. 1, Pp. 18–26, 2021. https://doi.org/10.15406/mojfpt.2021.09.00256 Search in Google Scholar

[14] S.B.B. Fasoyiro, S.O.O. Babalola, and T. Owosibo, “Chemical Composition and Sensory Quality of Fruit-Flavoured Roselle (Hibiscus sabdariffa) Drinks”, World Journal of Agricultural Sciences, Vol. 1, No. 2, Pp. 161–164, 2005. Search in Google Scholar

[15] A.R. Khalid, F.S. Elsharbasy, and A.A. Fadlelmula, “Nutritional Values of Moringa oleifera, Total Protein, Amino Acid, Vitamins, Minerals, Carbohydrates, Total Fat and Crude Fiber, under the Semi-Arid Conditions of Sudan”, Journal of Microbial & Biochemical Technology, Vol. 10, No. 2, Pp. 56–58, 2018. https://doi.org/10.4172/1948-5948.100039610.4172/1948-5948.1000396 Search in Google Scholar

[16] M.A. Masood, F. Shah, S. Bashir, and R. Jamil, “Effect of storage on the physicochemical and antioxidant properties of Aloe Vera drink”, International Journal of Food Science and Nutrition, Vol. 4, No. 4, Pp. 201–205, 2019. Search in Google Scholar

[17] 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 Research International, Vol. 41, No. 5, Pp. 539–543, 2008. https://doi.org/10.1016/j.foodres.2008.03.00310.1016/j.foodres.2008.03.003 Search in Google Scholar

[18] L.K. Mishra, and D. Sangma, “Quality attributes, phytochemical profile and storage stability studies of functional ready to serve (RTS) drink made from blend of Aloe Vera, sweet lime, amla and ginger”, Journal of Food Science and Technology, Vol. 54, No. 3, Pp. 761–769, 2017. https://doi.org/10.1007/s13197-017-2516-910.1007/s13197-017-2516-9533423528298690 Search in Google Scholar

[19] A.M. Yessuf, B. Srinivasan, and B.C. Eranna, “Development of functional drink from the leaves of moringa stenopetala”, Journal of Chemistry and Chemical Science, Vol. 10, Pp. 296–310, 2020. Search in Google Scholar

[20] H. Kausar, S. Saeed, and M.M. Ahmad, “Studies on the Development and Storage Stability of Cucumber-Melon Functional Drink”, Journal of Agriculture Research, Vol. 50, No. 2, Pp. 239-248, 2012. https://doi.org/10.13140/RG.2.2.35674.18886 Search in Google Scholar

eISSN:
2616-1923
Sprache:
Englisch
Zeitrahmen der Veröffentlichung:
2 Hefte pro Jahr
Fachgebiete der Zeitschrift:
Wirtschaftswissenschaften, Betriebswirtschaft, Marketing, Vertrieb, Kundenbeziehungen, Medizin, Vorklinische Medizin, Grundlagenmedizin, andere, Klinische Medizin