Cargando…

How a Spanish Group of Millennial Generation Perceives the Commercial Novel Smoothies?

The World Health Organization (WHO) and the Food and Agriculture Organization of the United Nations (FAO) constantly emphasize the importance of increasing fruit and vegetable consumption; these natural products help in the prevention of major diseases. Smoothies are a simple and convenient way of d...

Descripción completa

Detalles Bibliográficos
Autores principales:	Cano-Lamadrid, Marina, Tkacz, Karolina, Turkiewicz, Igor Piotr, Clemente-Villalba, Jesús, Sánchez-Rodríguez, Lucía, Lipan, Leontina, García-García, Elena, Carbonell-Barrachina, Ángel A., Wojdyło, Aneta
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2020
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7555974/ https://www.ncbi.nlm.nih.gov/pubmed/32883021 http://dx.doi.org/10.3390/foods9091213

Ejemplares similares

Volatile Composition and Sensory Attributes of Smoothies Based on Pomegranate Juice and Mediterranean Fruit Purées (Fig, Jujube and Quince)
por: Issa-Issa, Hanán, et al.
Publicado: (2020)

Quality Parameters and Consumer Acceptance of Jelly Candies Based on Pomegranate Juice “Mollar de Elche”
por: Cano-Lamadrid, Marina, et al.
Publicado: (2020)

Sprouts vs. Microgreens as Novel Functional Foods: Variation of Nutritional and Phytochemical Profiles and Their In vitro Bioactive Properties
por: Wojdyło, Aneta, et al.
Publicado: (2020)

Quantitative and qualitative determination of carotenoids and polyphenolics compounds in selected cultivars of Prunus persica L. and their ability to in vitro inhibit lipoxygenase, cholinoesterase, α-amylase, α-glucosidase and pancreatic lipase
por: Nowicka, Paulina, et al.
Publicado: (2023)

Comparison of Traditional and Novel Drying Techniques and Its Effect on Quality of Fruits, Vegetables and Aromatic Herbs
por: Calín-Sánchez, Ángel, et al.
Publicado: (2020)

Evaluation of Dosidicus gigas Skin Extract as An Antioxidant and Preservative in Tuna Pâté
por: Chan-Higuera, Jesús Enrique, et al.
Publicado: (2019)

Antidiabetic, Anticholinesterase and Antioxidant Activity vs. Terpenoids and Phenolic Compounds in Selected New Cultivars and Hybrids of Artichoke Cynara scolymus L.
por: Turkiewicz, Igor Piotr, et al.
Publicado: (2019)

Anti-Oxidant and Anti-Enzymatic Activities of Sea Buckthorn (Hippophaë rhamnoides L.) Fruits Modulated by Chemical Components
por: Tkacz, Karolina, et al.
Publicado: (2019)

Comparison of bioactive compounds and health promoting properties of fruits and leaves of apple, pear and quince
por: Wojdyło, Aneta, et al.
Publicado: (2021)

Nuts as functional foods: Variation of nutritional and phytochemical profiles and their in vitro bioactive properties
por: Wojdyło, Aneta, et al.
Publicado: (2022)

ABTS On-Line Antioxidant, α-Amylase, α-Glucosidase, Pancreatic Lipase, Acetyl- and Butyrylcholinesterase Inhibition Activity of Chaenomeles Fruits Determined by Polyphenols and other Chemical Compounds
por: Turkiewicz, Igor Piotr, et al.
Publicado: (2020)

Sensory Profile and Acceptability of HydroSOStainable Almonds
por: Lipan, Leontina, et al.
Publicado: (2019)

Investigation into Polyphenol Profile and Biological Activities of Enriched Persimmon/Apple Smoothies during Storage
por: Gil, Katarzyna Angelika, et al.
Publicado: (2023)

Nutrition Quality Parameters of Almonds as Affected by Deficit Irrigation Strategies
por: Lipan, Leontina, et al.
Publicado: (2019)

Influence Carrier Agents, Drying Methods, Storage Time on Physico-Chemical Properties and Bioactive Potential of Encapsulated Sea Buckthorn Juice Powders
por: Tkacz, Karolina, et al.
Publicado: (2020)

Antioxidant Activity and Inhibition of Digestive Enzymes of New Strawberry Tree Fruit/Apple Smoothies
por: Gil, Katarzyna Angelika, et al.
Publicado: (2023)

Volatile Composition of Smoked and Non-Smoked Iranian Rice
por: Lipan, Leontina, et al.
Publicado: (2016)

Hydroxycinnamic Acids and Carotenoids of Dried Loquat Fruit cv. ‘Algar’ Affected by Freeze-, Convective-, Vacuum-Microwave- and Combined-Drying Methods
por: López-Lluch, David Bernardo, et al.
Publicado: (2020)

Fruit–Carrot-Based Smoothies as Innovative Products with a Complex Matrix of Bioactive Compounds Effected on Activities of Selected Digestive Enzymes and Cholinesterases In Vitro
por: Yusuf, Emel Hasan, et al.
Publicado: (2023)

Coriandrum sativum L.—Effect of Multiple Drying Techniques on Volatile and Sensory Profile
por: Łyczko, Jacek, et al.
Publicado: (2021)

New Insight on Phenolic Composition and Evaluation of the Vitamin C and Nutritional Value of Smoothies Sold on the Spanish Market
por: Razola-Díaz, María del Carmen, et al.
Publicado: (2022)

Microalgae as a Potential Functional Ingredient: Evaluation of the Phytochemical Profile, Antioxidant Activity and In-Vitro Enzymatic Inhibitory Effect of Different Species
por: Vieira, Marta Vinha, et al.
Publicado: (2021)

The Types of Polysaccharide Coatings and Their Mixtures as a Factor Affecting the Stability of Bioactive Compounds and Health-Promoting Properties Expressed as the Ability to Inhibit the α-Amylase and α-Glucosidase of Chokeberry Extracts in the Microencapsulation Process
por: Haładyn, Kamil, et al.
Publicado: (2021)

Millennials and COVID-19
por: Hidalgo, Benjamin, et al.
Publicado: (2022)

Smoothies Marketed in Spain: Are They Complying with Labeling Legislation?
por: Da Silva-Mojón, Lorena, et al.
Publicado: (2023)

Acrylamide and 5-Hydroxymethylfurfural in Synthetic Sugar Cane Syrup: Mitigation by Additives
por: Phaeon, Nuchnicha, et al.
Publicado: (2023)

Influence of Different Drying Techniques on Phenolic Compounds, Antioxidant Capacity and Colour of Ziziphus jujube Mill. Fruits
por: Wojdyło, Aneta, et al.
Publicado: (2019)

Volatile Composition, Sensory Profile and Consumer Acceptability of HydroSOStainable Table Olives
por: Sánchez-Rodríguez, Lucía, et al.
Publicado: (2019)

The Millennial Myth
por: Kadakia, Crystal
Publicado: (2017)

Marketing to Millennials
por: Fromm, Jeff
Publicado: (2013)

Millennials with Kids
por: Fromm, Jeff
Publicado: (2015)

Cyanide Toxicity of Freshly Prepared Smoothies and Juices Frequently Consumed
por: Baker, A., et al.
Publicado: (2018)

Smoothie Drinks: Possible Source of Resistant and Biofilm-Forming Microorganisms
por: Šilha, David, et al.
Publicado: (2022)

Proximate Analysis and Fiber Content of Smoothies Fortified with Chia Seeds
por: Paramita, Farah, et al.
Publicado: (2022)

Valorization of Wild Edible Plants as Food Ingredients and Their Economic Value
por: Clemente-Villalba, Jesús, et al.
Publicado: (2023)

Millennials in the Workplace: A Communication Perspective on Millennials’ Organizational Relationships and Performance
por: Myers, Karen K., et al.
Publicado: (2010)

Microbial Safety of Smoothie Drinks from Fresh Bars Collected in Slovakia
por: Krahulcová, Monika, et al.
Publicado: (2021)

Development and Quality Evaluation of Freeze-Dried Instant Green Smoothie Powder
por: Dilrukshi, S. H. B., et al.
Publicado: (2021)

Millennial Money Makeover
por: Richardson, Conor
Publicado: (2019)

The Millennial Generation and “The Lecture”
por: Hart, Danielle, et al.
Publicado: (2011)

Cannot write session to /tmp/vufind_sessions/sess_5bmu9lq8c6c0ughg04hm2946ru