https://m2.mtmt.hu/ hun 2026-09-21 13:35 JournalArticle 36190500 VALIDATED true 0 false 2026-09-07T08:25:44.876+0000 2025-07-07T11:26:49.982+0000 2025-06-13T07:41:56.713+0000 true 10015206 Áncsán Gizella /api/admin/10015206 Admin Áncsán Gizella (SE admin) true 10015206 2025-07-01T07:48:42.954+0000 2025-07-01T07:48:42.954+0000 2025-07-01T07:48:55.780+0000 true 10052223 Orbán Zsófia /api/admin/10052223 Admin Orbán Zsófia (SE_ETK_Admin5_OZs, admin) true 10052223 2025-07-07T11:26:50.135+0000 true 10080205 Szalóky-Siki Ágnes /api/admin/10080205 Admin Szalóky-Siki Ágnes (SE_KK_Admin5_SZSA, admin) true true false true 24 24 /api/publicationtype/24 PublicationType Folyóiratcikk 1 true 24 JournalArticle true 1134514 Survey paper true 24 24 /api/publicationtype/24 PublicationType Folyóiratcikk 1 true 24 JournalArticle /api/subtype/1134514 Összefoglaló cikk SubType Összefoglaló cikk (Folyóiratcikk) 102 true 1134514 true 1 /api/category/1 Category Tudományos true 1 Vajdovich, Dorottya Krisztina true true /api/journal/10046482 REVIEWED FOODS 2304-8158 true false 10046482 false 10046482 true 2304-8158 Journal FOREIGN 14 12 2080 2080 34 2025 The demand for functional beverages has increased significantly in recent years as society places more and more emphasis on healthy lifestyles and disease prevention. Functional beverages may contain various health-promoting, bioactive compounds (e.g., antioxidants, vitamins, minerals, prebiotics, probiotics, proteins, etc.). These ingredients originate from sources including fruits (e.g., red berries), vegetables (e.g., spinach), nuts (e.g., flaxseeds), and herbs (e.g., turmeric), or can be added as separate components (e.g., prebiotics). Their nutritional properties qualify pseudocereals (quinoa, buckwheat, and amaranth) as ideal bases for functional beverages. They are high in antioxidants (e.g., polyphenols), vitamins (e.g., folate), and minerals (e.g., iron). Their high protein content (5.7–25.3%, about three times higher than that of maize) improves the nutritional profile of plant-based drinks. They have a balanced protein and amino acid composition, as they contain all the essential amino acids (among which lysine is present in high amounts) and are gluten-free. The in vitro protein digestibility of pseudocereals is also outstanding (PDCAAS: quinoa (0.85), amaranth (0.70), and buckwheat (0.78), while those for wheat, rice, and maize are 0.42, 0.56, and 0.47, respectively). Given these benefits, trends in producing and consuming plant-based, especially pseudocereal-based, functional beverages are highlighted in the present review. true 2025 true true true false true false GOLD 2026-09-07 false http://www.mdpi.com/journal/foods 14 0 14 14 0 14 14 10 10 11 11 11 11 14 0 0 14 14 14 14 0 1 1 Folyóiratcikk Journal Article 24 13 Könyvrészlet Chapter in Book 25 1 Könyv Book 23 0 Egyéb konferenciaközlemény Conference paper 31 0 Egyéb konferenciakötet Conference proceedings 32 0 Oltalmi formák Protection forms 26 0 Disszertáció Thesis 28 0 Egyéb Miscellaneous 29 0 Alkotás Achievement 22 0 Kutatási adat Research data 33 0 Folyóiratcikk Journal Article 24 0 0 0 Könyvrészlet Chapter in Book 25 0 0 0 Könyv Book 23 0 0 0 Egyéb konferenciaközlemény Conference paper 31 0 0 0 Egyéb konferenciakötet Conference proceedings 32 0 0 0 Oltalmi formák Protection forms 26 0 0 0 Disszertáció Thesis 28 0 0 0 Egyéb Miscellaneous 29 0 0 0 Alkotás Achievement 22 0 0 0 Kutatási adat Research data 33 0 0 0 2025 0 4 4 4 4 2026 0 10 10 10 10 D1 480755 false false false false 2025-06-30T07:48:55.494+0000 Dietetikai és Táplálkozástudományi Tanszék (SE / ETK2007); Doktori Iskola (SE) 3 9 2 3 0 true Language 10002 /api/language/10002 Angol Angol English true 2 true PersonAuthorship 126894000 /api/authorship/126894000 Vajdovich, Dorottya Krisztina [Vajdovich, Dorottya (Dietetika, táplál...), szerző] Doktori Iskola (SE) 1 0.333 true false false Author 10090321 /api/author/10090321 Vajdovich Dorottya (Dietetika, táplálkozástudomány) Vajdovich Dorottya true true Vajdovich Dorottya Krisztina true false false AuthorshipType 1 /api/authorshiptype/1 Szerző 0 true 0 true false true PersonAuthorship 126894001 /api/authorship/126894001 Csajbókné Csobod, Éva [Csajbókné Csobod, Éva (Dietetika), szerző] Dietetikai és Táplálkozástudományi Tanszék (SE / ETK2007) 2 0.333 false false false Author 10023489 /api/author/10023489 Csajbókné Csobod Éva (Dietetika) Csajbókné Csobod Éva true 10023489 true Csajbókné Csobod Éva true false false AuthorshipType 1 /api/authorshiptype/1 Szerző 0 true 0 true false true PersonAuthorship 126894002 /api/authorship/126894002 Benedek, Csilla ✉ [Benedek, Csilla (Élelmiszerkémia), szerző] Dietetikai és Táplálkozástudományi Tanszék (SE / ETK2007) 3 0.333 false true true Author 10014744 /api/author/10014744 Benedek Csilla (Élelmiszerkémia) Benedek Csilla true 10014744 true Benedek Csilla true false false AuthorshipType 1 /api/authorshiptype/1 Szerző 0 true 0 true false true PublicationIdentifier 29481229 /api/publicationidentifier/29481229 DOI: 10.3390/foods14122080 PlainSource 6 /api/publicationsource/6 DOI PublicationSourceType 10001 /api/publicationsourcetype/10001 DOI true true true DOI DOI https://doi.org/@@@ true true 6 true IDENTICAL 10.3390/foods14122080 https://doi.org/10.3390/foods14122080 false true PublicationIdentifier 29543786 /api/publicationidentifier/29543786 WoS: 001515637800001 PlainSource 1 /api/publicationsource/1 WoS PublicationSourceType 10003 /api/publicationsourcetype/10003 Indexelő adatbázis false true true WoS WoS https://www.webofscience.com/wos/woscc/full-record/@@@ true true 1 true IDENTICAL 001515637800001 https://www.webofscience.com/wos/woscc/full-record/001515637800001 true true PublicationIdentifier 29564341 /api/publicationidentifier/29564341 Scopus: 105009122020 PlainSource 3 /api/publicationsource/3 Scopus PublicationSourceType 10003 /api/publicationsourcetype/10003 Indexelő adatbázis false true true Scopus Scopus http://www.scopus.com/record/display.url?origin=inward&eid=2-s2.0-@@@ true true 3 true IDENTICAL 105009122020 http://www.scopus.com/record/display.url?origin=inward&eid=2-s2.0-105009122020 true true PublicationIdentifier 29564348 /api/publicationidentifier/29564348 PubMed: 40565689 PlainSource 17 /api/publicationsource/17 PubMed PublicationSourceType 10003 /api/publicationsourcetype/10003 Indexelő adatbázis false true true PubMed PubMed http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_uids=@@@&dopt=Abstract true true 17 true IDENTICAL 40565689 http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_uids=40565689&dopt=Abstract true true PredatorRating 11744011 /api/predatorrating/11744011 Norvég listás folyóirat:480755 FOODS 2304-8158 RatingType 10033 /api/ratingtype/10033 Norvég listás folyóirat norveg true true 480755 true true SjrRating 11587739 /api/sjrrating/11587739 sjr:D1 (2025) Scopus - Health Professions (miscellaneous) FOODS 2304-8158 6 0.1 journal RatingType 10002 /api/ratingtype/10002 sjr sjr true true ClassificationExternal 3601 /api/classificationexternal/3601 Scopus - Health Professions (miscellaneous) true 3601 true D1 DIRECT true true Reference 66327429 /api/reference/66327429 1. 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(2025) FOODS 2304-8158 14 12<div class="JournalArticle Publication long-list"> <div class="authors"> <img title="Forrásközlemény" style="float: left" src="/frontend/resources/grid/publication-core-icon.png"> <img title="Idézőközlemény" style="float: left" src="/frontend/resources/grid/publication-citation-icon.png"> <div class="autype autype0"> <span class="author-name" mtid="10090321"><a href="/gui2/?type=authors&mode=browse&sel=10090321" target="_blank">Vajdovich Dorottya Krisztina (<span class="authorship-author-name">Vajdovich Dorottya</span> <span class="authorAux-mtmt"> Dietetika, táplálkozástudomány</span>) </a> </span> <span class="author-affil"><span title="Semmelweis Egyetem">SE</span>/Doktori Iskola</span> ;&nbsp;&nbsp;&nbsp; <span class="author-name" mtid="10023489"><a href="/gui2/?type=authors&mode=browse&sel=10023489" target="_blank">Csajbókné Csobod Éva (<span class="authorship-author-name">Csajbókné Csobod Éva</span> <span class="authorAux-mtmt"> Dietetika</span>) </a> </span> <span class="author-affil"><span title="Semmelweis Egyetem">SE</span>/<span title="Egészségtudományi Kar">ETK2007</span>/Dietetikai és Táplálkozástudományi Tanszék</span> ;&nbsp;&nbsp;&nbsp; <span class="author-name" mtid="10014744"><a href="/gui2/?type=authors&mode=browse&sel=10014744" target="_blank">Benedek Csilla ✉ (<span class="authorship-author-name">Benedek Csilla</span> <span class="authorAux-mtmt"> Élelmiszerkémia</span>) </a> </span> <span class="author-affil"><span title="Semmelweis Egyetem">SE</span>/<span title="Egészségtudományi Kar">ETK2007</span>/Dietetikai és Táplálkozástudományi Tanszék</span> </div> </div> <div class="title"><a href="/gui2/?mode=browse&params=publication;36190500" target="_blank">Pseudocereal-Based Functional Beverages: Main Properties and Nutritional Evaluation with an Emphasis on Amino Acid Content: A Review</a></div> <div> <span class="journal-title">FOODS</span> <span class="journal-issn">( <a target="_blank" href="https://portal.issn.org/resource/ISSN/2304-8158">2304-8158</a>)</span>: <span class="journal-volume">14</span> <span class="journal-issue">12</span> <span class="page"> Paper 2080. 34 p. </span> <span class="year">(2025)</span> </div> <div class="pub-footer"> <span class="language" xmlns="http://www.w3.org/1999/html">Nyelv: Angol | </span> <span class="identifiers"> <span class="id identifier oa_none" title="none"> <a style="color:blue" title="10.3390/foods14122080" target="_blank" href="https://doi.org/10.3390/foods14122080"> DOI </a> </span> <span class="id identifier oa_none" title="none"> <a style="color:blue" title="001515637800001" target="_blank" href="https://www.webofscience.com/wos/woscc/full-record/001515637800001"> WoS </a> </span> <span class="id identifier oa_none" title="none"> <a style="color:blue" title="105009122020" target="_blank" href="http://www.scopus.com/record/display.url?origin=inward&eid=2-s2.0-105009122020"> Scopus </a> </span> <span class="id identifier oa_none" title="none"> <a style="color:blue" title="40565689" target="_blank" href="http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_uids=40565689&dopt=Abstract"> PubMed </a> </span> </span> <OnlyViewableByAuthor><div class="ratings"> <div class="journal-subject">Folyóirat szakterülete: Scopus - Health Professions (miscellaneous)&nbsp;&nbsp;&nbsp;SJR indikátor:&nbsp;D1</div> <div class="journal-subject">Folyóirat szakterülete: Scopus - Food Science&nbsp;&nbsp;&nbsp;SJR indikátor:&nbsp;Q1</div> <div class="journal-subject">Folyóirat szakterülete: Scopus - Health (social science)&nbsp;&nbsp;&nbsp;SJR indikátor:&nbsp;Q1</div> <div class="journal-subject">Folyóirat szakterülete: Scopus - Plant Science&nbsp;&nbsp;&nbsp;SJR indikátor:&nbsp;Q1</div> <div class="journal-subject">Folyóirat szakterülete: Scopus - Microbiology&nbsp;&nbsp;&nbsp;SJR indikátor:&nbsp;Q2</div> <div class="journal-subject">Norvég listás folyóirat</div> </div></OnlyViewableByAuthor> <div class="publication-citation" style="margin-left: 0.5cm;"> <span title="Nyilvános idézőközlemények összesen, említések nélkül" class="citingPub-count">Nyilvános idéző összesen: 14</span> | Független: 14 | Függő: 0 | Nem jelölt: 0 | WoS jelölt: 10 | Scopus jelölt:&nbsp;10 | WoS/Scopus jelölt:&nbsp;11 | DOI jelölt:&nbsp;14 </div> <div class="publication-citation"> <a target="_blank" href="/api/publication?cond=citations.related;eq;36190500&sort=publishedYear,desc&sort=title"> Idézett közlemények száma: 1 </a> </div> <div class="mtid"><span class="long-pub-mtid">Közlemény: 36190500</span> | <span class="status-data status-VALIDATED"> Egyeztetett </span> Forrás Idéző | <span class="type-subtype">Folyóiratcikk ( Összefoglaló cikk ) </span> | <span class="pub-category">Tudományos</span> | <span class="publication-sourceOfData">kézi felvitel</span> </div> <div class="lastModified">Utolsó módosítás: 2025.07.07. 13:26 Szalóky-Siki Ágnes (SE_KK_Admin5_SZSA, admin) </div> </div></div>