WorldWideScience

Sample records for beverage industry

  1. Price Rigidity and Industrial Concentration: Evidence from the Indonesian Food and Beverages Industry

    NARCIS (Netherlands)

    Setiawan, M.; Emvalomatis, G.; Oude Lansink, A.G.J.M.

    2015-01-01

    This paper investigates the relationship between industrial concentration and price rigidity in the Indonesian food and beverages industry. A Cournot model of firm behavior is used in which prices adjust according to a partial adjustment mechanism. The model is applied to panel data of the Indonesia

  2. Obesity, international food and beverage industries and self-regulation

    DEFF Research Database (Denmark)

    Jensen, Jørgen Dejgård; Ronit, Karsten

    2015-01-01

    This article explores how large international companies in the breakfast cereal, snack, and beverage industries address the issue of obesity, and how their strategies are governed by various forms of self-regulation. In a first step, we study websites of ten companies and identify five different......-depth investigation. This analysis reveals different types of self-regulation strategies, reflecting differences in levels of commitment and instrumentation. Some companies pursue defensive strategies, some with an element of “blame-control,” whereas others adopt offensive strategies to promote their products...

  3. Market structure, price rigidity, and performance in the Indonesian food and beverages industry

    NARCIS (Netherlands)

    Setiawan, M.

    2012-01-01

    Keywords: industrial concentration, price rigidity, technical efficiency, price-cost margin, Structure-Conduct-Performance (SCP), new empirical industrial organization (NEIO), Indonesian food and beverages industry, Data Envelopment Analysis (DEA), system of equations The Indonesia

  4. DEVELOPMENT OF TECHNOLOGICAL SOLUTIONS FOR THE BEVERAGE INDUSTRY PREVENTIVE ORIENTATION

    Directory of Open Access Journals (Sweden)

    N. V. Nepovinnykh

    2014-01-01

    Full Text Available Summary. Market demand for foods with low fat content has been expanding, but for low-fat foods good organoleptic properties need new food ingredients and solutions. Food hydrocolloids, polysaccharides and milk proteins, now are widely used in various industries, including the dairy industry, performing various functions: to thicken aqueous solutions, foaming and stabilizing foams and others. We studied the functional and technological properties and developed technology of new types of oxygencontaining beverages (smoothies on the basis of cheese whey, natural fruit and berry juices and purees and dietary fibres «Citri-Fi», including non-starch polysaccharides (guar gum and xanthan gum, contributing to the formation of a specific texture and drink as stabilizers oxygen foam. When creating new kinds of smoothies performed construction flavored beverage profile, the definition of rational parameters of preparation and entering dietary fibres; selection of the optimal concentration of dietary fiber for the formation of the desired consistency (texture drink; study of quality and safety of new types of drinks and justification expiration dates. Based on the studies found that the use as stabilizers structure oxygen smoothie dietary fibres «Citri-Fi» in concentrations of 0.8 – 1 % and non-starch polysaccharides at concentrations of 0.1 - 0.3 % contributes to the production of foams drinks with a sufficiently high magnification. Increasing the dose of dietary fibres in making smoothies viscosity increases and weighting system, drink bad whipped, there is separation of the product into phases, the system becomes thermodynamically unstable. Production technology and recipes for new types of smoothies with dietary fibres. Preventive orientation developed oxygenated drinks allows to include them in the diet of patients with chronic heart failure, which is confirmed by appropriate investigations.

  5. Structure, conduct, and performance: evidence from the Indonesian food and beverages industry

    NARCIS (Netherlands)

    Setiawan, M.; Emvalomatis, G.; Oude Lansink, A.G.J.M.

    2013-01-01

    This article employs the Structure–Conduct–Performance (SCP) paradigm to investigate the simultaneous relationship between industrial concentration, price rigidity, technical efficiency, and price-cost margin in the Indonesian food and beverages industry. This research extends the SCP framework by i

  6. Obesity and industry self-regulation of food and beverage marketing

    DEFF Research Database (Denmark)

    Ronit, Karsten; Jensen, Jørgen Dejgård

    2014-01-01

    -regulation regarding food and beverage marketing and nutrition labelling. Design: Five databases were searched for combinations of the search terms: obesity, nutrition, food, beverages, industry, self-regulation, labelling, advertising and marketing, and papers were selected on the basis of paper titles......-regulation in relation to obesity prevention is an emerging field of research, and further research is needed in such schemes’ definitions of regulatory standards, their monitoring and sanctioning mechanisms, and their interactions with public regulation, if industry self-regulation of marketing behaviour is to become......Objective: Obesity is a growing concern at national and international levels, and it is increasingly recognized that the industry plays a role and needs to be involved to halt the obesity epidemic. The objective of this study is to describe, analyse and evaluate research on industry self...

  7. Trends in the Food and Beverage Sector of the Hospitality Industry

    OpenAIRE

    Melia, Detta

    2011-01-01

    The hospitality sector in Ireland represents an important part of the tourism industry and comprises hotels, restaurants, pubs and clubs, guesthouses and self-catering operations. The largest component within the Irish hospitality sector is hotels. In addition to hotels, food and beverage operations comprise a significant proportion of the industry. These businesses operate in a highly competitive environment as a consequence of a number of factors. First, there is a downturn in the global an...

  8. Sponsorship of physical activity programs by the sweetened beverages industry: public health or public relations?

    Science.gov (United States)

    Gómez, Luis; Jacoby, Enrique; Ibarra, Lorena; Lucumí, Diego; Hernandez, Alexandra; Parra, Diana; Florindo, Alex; Hallal, Pedro

    2011-04-01

    The growing evidence on the association between consumption of sugar-sweetened beverages, obesity and other chronic diseases has highlighted the need to implement policy actions that go beyond programs exclusively focused on individual responsibility. In order to protect their commercial goals in Latin America, the sugar-sweetened beverage industry practices intense lobbying at high government levels in several countries across the region. This strategy is accompanied by corporate social responsibility programs that fund initiatives promoting physical activity. These efforts, although appearing altruistic, are intended to improve the industry's public image and increase political influence in order to block regulations counter to their interests. If this industry wants to contribute to human well being, as it has publicly stated, it should avoid blocking legislative actions intended to regulate the marketing, advertising and sale of their products.

  9. Food and beverage industries' participation in health scientific events: considerations on conflicts of interest.

    Science.gov (United States)

    Canella, Daniela S; Martins, Ana Paula B; Silva, Hugo F R; Passanha, Adriana; Lourenço, Bárbara H

    2015-10-01

    Several sectors of the industry (pharmaceutical, food, and other) often occupy a prominent position in scientific meetings on health. The aim of this article is to discuss the participation of food and beverage industries (Big Food and Big Soda) in events organized by scientific institutions in health and nutrition, highlighting potential conflicts of interest in such partnerships. As an example, the authors report the case of a Brazilian national event organized by a nutrition scientific association in 2011. Focused on the theme "Evidence-based Nutrition," the event's scientific program was largely influenced by corporate sponsors. For example, a symposium at this congress was organized by a beverage company known worldwide for its sugar-sweetened products and classified as the "diamond sponsor" of the event. While debating the adoption of healthy lifestyles in the current scenario of rising occurrence of obesity, the rationale for health promotion was reduced to providing information that would motivate rational individual choices, thus ignoring any political, economic, cultural, marketing, and social factors involved in the global process of nutrition transition. The authors conclude that conflicts of interest are present in the participation of food and beverage industries in health scientific events. The industries' strategy attempts to grant legitimacy to the production and marketing of their products through an association with adequate health practices. Health professionals and policy-makers should reflect on such partnerships because their main purpose is to generate profit, not the promotion of public health.

  10. Beverages-Food Industry Cluster Development Based on Value Chain in Indonesia

    Directory of Open Access Journals (Sweden)

    Lasmono Tri Sunaryanto

    2014-06-01

    Full Text Available This study wants to develop the cluster-based food and beverage industry value chain that corresponds to the potential in the regions in Java Economic Corridor. Targeted research: a description of SME development strategies that have been implemented, composed, and can be applied to an SME cluster development strategy of food and beverage, as well as a proven implementation strategy of SME cluster development of food and beverage. To achieve these objectives, implemented descriptive methods, techniques of data collection through surveys, analysis desk, and the FGD. The data will be analyzed with descriptive statistics. Results of study on PT KML and 46 units of food and drink SMEs in Malang shows that the condition of the SME food-beverage cluster is: not formal, and still as the center. As for the condition of the existence of information technology: the majority of SMEs do not have the PC and only 11% who have it, of which only 23% have a PC that has an internet connection, as well as PC ownership is mostly just used for administration, with WORD and EXCEL programs, and only 4% (1 unit SMEs who use the internet marketing media.

  11. Emission factor development for the malt beverage, wine, and distilled spirits industries

    Energy Technology Data Exchange (ETDEWEB)

    Lapp, T.; Shrager, B. [Midwest Research Institute, Cary, NC (United States); Safriet, D. [Environmental Protection Agency, Research Triangle Park, NC (United States)

    1996-12-31

    Midwest Research Institute is currently developing emission factors for inclusion in AP-42 Chapter 9, Food and Agricultural Industries. Three of the sections cover the production of malt beverages, wine, and distilled spirits. The malt beverage segment focuses on the development of ethanol emission factors for filling operations, which were recently identified as the large source of brewery ethanol emissions. The discussion includes a description of the production process and emissions factors for breweries, a history of emission factories for breweries, a description of emission testing conducted at two large breweries, and a presentation of some of the emission factors for malt beverage production. The wine industry segment focuses on emissions from the fermentation stage for red and white wines, the pomace screen and pomace press for red wines, and bottling of white wine. Emission factors are presented for ethanol emissions from each of these sources as well as other VOC emissions from the fermentation process. A discussion of the wine production process is presented. A discussion of the emission sources and available emission factors is presented for the distilled spirits industry segment. Factors are presented for the fermentation and aging stages. A process description is presented for the production of Bourbon whisky.

  12. Establish Central Kitchen under HACCP Control in Food and Beverage Industry to Ensure Food Safety and Hygiene

    Directory of Open Access Journals (Sweden)

    Cuihua Qi

    2014-04-01

    Full Text Available In recent years, food safety and hygiene have been a social problem. So, it is worth studying in-depth that how to control the safety and hygiene of food and beverage. This paper proposes to establish central kitchens under HACCP control to ensure food safety and hygiene in the food and beverage industry. Considering the practical difficulties in the application of HACCP, this paper introduces the establishment of dishes HACCP system with some examples to give the reference of the food and beverage industry. Central kitchens have many advantages while HACCP is the golden standard to ensure food safety and hygiene, hence, it will ensure food safety and hygiene if both can be combined with in the use of food and beverage industry.

  13. Fluoride concentrations in industrialized beverages consumed by children in the city of Bauru, Brazil

    Directory of Open Access Journals (Sweden)

    Carolina Simonetti Lodi

    2007-06-01

    Full Text Available The increasing consumption of juices, soft drinks and teas among children has increased significantly fluoride ingestion at the age range of risk for development of dental fluorosis. Objective: The purpose of this study was to evaluate fluoride concentrations in some brands of industrialized beverages consumed by children in the city of Bauru, SP, Brazil. Material and Methods: 98 brands of beverages were analyzed, divided into 3 lots, comprising 36, 32 and 30 brands, respectively, for the first, second and third lots. Fluoride concentrations were determined by HMDS-facilitated diffusion, using a fluoride ion-specific electrode (Orion 9409. Results: Fluoride concentrations ranged between 0.04 and 1.76 µg F/mL. It was observed a wide variation in fluoride concentrations among the different brands, as well as the different lots of the same brand. There was no information on fluoride concentrations on the labels of any product. Conclusions: Some of the products analyzed could contribute significantly to the total fluoride intake and, thus, be important risk factors for development of dental fluorosis, which indicates the need of controlling the production of these beverages with respect to fluoride concentration.

  14. Stricter School Soda Limits Offered: Facing Lawsuit Threat, Beverage Industry Vows to Curb High-Calorie Drinks

    Science.gov (United States)

    Samuels, Christina A.

    2006-01-01

    The soft-drink industry vowed to voluntarily curb selling sugary sodas and other high-calorie beverages in schools, a move that was taken under threat of litigation by critics who see the industry as a prime culprit in a national obesity crisis. The promise offered no guarantee that schools would go along with the restrictions, though many…

  15. The interplay of public health law and industry self-regulation: the case of sugar-sweetened beverage sales in schools.

    Science.gov (United States)

    Mello, Michelle M; Pomeranz, Jennifer; Moran, Patricia

    2008-04-01

    It is increasingly recognized that sugar-sweetened beverage consumption contributes to childhood obesity. Most states have adopted laws that regulate the availability of sugar-sweetened beverages in school settings. However, such policies have encountered resistance from consumer and parent groups, as well as the beverage industry. The beverage industry's recent adoption of voluntary guidelines, which call for the curtailment of sugar-sweetened beverage sales in schools, raises the question, Is further policy intervention in this area needed, and if so, what form should it take? We examine the interplay of public and private regulation of sugar-sweetened beverage sales in schools, by drawing on a 50-state legal and regulatory analysis and a review of industry self-regulation initiatives.

  16. EDITORIAL: Advanced Sensors and Instrumentation Systems for the Food and Beverage Industries

    Science.gov (United States)

    Yan, Yong

    2006-02-01

    Advanced sensors and instrumentation systems are becoming increasingly important in the classification, characterization, authentication, quality control and safety management of food products and beverages. To bring together industrialists and academic researchers to discuss the latest developments and trends in this particular area, the ISAT (Instrument Science and Technology) Group of the Institute of Physics organized a highly focused one-day technical meeting, which was held at the Rutherford Conference Centre at the Institute of Physics in London on 15 December 2004. The event was co-sponsored by the Measurement, Sensors, Instrumentation and NDT Professional Network of the Institution of Electrical Engineers and the Measurement Science and Technology Panel of the Institute of Measurement and Control. The special feature in this issue (on pages 229 287) brings together a collection of some of the papers that were presented at the event. Also included in the special feature are two relevant papers that were submitted through the usual route. Technical topics covered, though wide ranging as reflected in part by the diversity of the papers, demonstrate recent developments and possible approaches that may offer solutions to a broad range of sensing and measurement problems in the food and beverage industries. The first paper, reported by Sheridan et al, is concerned with the quality monitoring of chicken, sausages and pastry products during their cooking processes using an optical fibre-based sensing system. Carter et al describe how digital imaging and image processing techniques have been applied to achieve the classification and authentication of rice grains. The challenges in the measurement and control of final moisture content in baked food products such as bread and biscuits are addressed and discussed by McFarlane. Juodeikiene et al report their progress in the development of acoustic echolocation-based techniques for the evaluation of porosity and

  17. Investigation of the prominent barriers to lean manufacturing implementation in Malaysian food and beverages industry using Rasch Model

    Science.gov (United States)

    Khusaini, N. S.; Ismail, A.; Rashid, A. A.

    2016-02-01

    This paper presents a preliminary study on the prominent barriers to lean manufacturing implementation in Malaysian Food and Beverages Industry. A survey was carried out to determine the most prominent barriers of lean manufacturing implementation that are currently being faced in this industry. The amount of barriers identified for this study is twenty seven. Out of 1309 available organizations, a total of 300 organizations have been randomly selected as respondents, and 53 organizations responded. From the variable map, the analysis shows that, the negative perception towards lean manufacturing top the list as the most agreeable barrier, while the technical barriers came after it. It can also be seen from the variable map that averagely, lack of vision and direction is the barrier that is being faced. Finally, this is perhaps the first attempt in investigating the prominent barriers to Lean Manufacturing implementation in Malaysian food and beverages industry using Rasch Model.

  18. Performance evaluation of sequencing batch reactor for beverage industrial wastewater treatment.

    Science.gov (United States)

    El-Kamah, Hala; Mahmoud, Mohamed

    2012-02-01

    Attempts were made in this study to examine the effectiveness of sequencing batch reactor (SBR) for the treatment of beverage industrial wastewater. The SBR was operated at three different organic loading rates (OLRs): 2, 1.7 and 1.1 kg COD/m3 d. Results of continuous long-term operation showed that by decreasing OLR from 2 to 1.7 kg COD/m3 day, the removal efficiency was increased from 95.5 to 99.3% for COD, from 95.3 to 98.1% for BOD and from 87 to 97.7% for TSS. While further decreasing of the OLR to 1.1 kg COD/m3 day, there is no significant adverse effect on organics removal. Also, residual total nitrogen (TN) concentration decreased by decreasing the OLR. However, increasing the OLRs exerted a slightly negative effect on the removal of total phosphorous. On the other hand, the experimental data indicated that the substrate utilization kinetic followed Monod's kinetics model approximately. The maximum specific substrate utilization rate (micro(max), half velocity coefficient (Ks), growth yield coefficient (Y) and decay coefficient (Kd) were 2.94 d(-1), 15.22 mg/L, 0.2384 g VSS/g COD and 0.2019 h(-1), respectively.

  19. Performance evaluation of an side-stream anaerobic membrane bioreactor: Synthetic and alcoholic beverage industry wastewater

    Directory of Open Access Journals (Sweden)

    Nurdan BÜYÜKKAMACI

    2016-06-01

    Full Text Available The treatment performance of a laboratory-scale anaerobic membrane bioreactor (AnMBR using high strength wastewater was evaluated. The AnMBR model system consisted of an up-flow anaerobic sludge blanket reactor (UASB and an ultrafiltration (UF membrane. Its performance was first examined using molasses based synthetic wastewater at different hydraulic retention times (1-3 days and organic loading rates (5-15 kg COD/m3.day. As a result of the experimental studies, maximum treatment efficiency with respect to COD reduction (95% was achieved at 7.5 kg COD/m3.day OLR (CODinfluent=15.000 mg/L, HRT=2 days applications. When OLR was increased to 15 kg COD/m3.day, system performance decreased sharply. Similarly, methane gas production decreased by increasing OLR. After then, feed was changed to real wastewater, which was alcoholic beverage industry effluent. At this study, maximum COD removal efficiency of the system and maximum methane gas production was 88% and 74%, respectively.

  20. Service expectations from high- and low-volume customers in the alcoholic beverage industry

    Directory of Open Access Journals (Sweden)

    Jacques Beukes

    2013-02-01

    Full Text Available Orientation: South Africa has a highly competitive alcoholic beverage market. All role players in this market place a huge emphasis on service delivery and customer service.Research purpose: This research study investigated the relationship between the volume a customer buys from an alcoholic beverage supply company and what influence this volume has on their customer service expectations.Motivation for the study: The main purpose of this study was to evaluate what influence the volume an organisation buys from alcoholic beverage suppliers has on their service quality expectations.Research design, approach and method: A non-probability judgement sample method was used, with a sample size of 220 respondents. The questionnaire requested respondents (high- and low-volume to rank their customer service expectations and opinions with reference to Parasuraman’s service delivery dimensions. Ranking was done using a five-point Likert scale.Main findings: The findings of the study indicated that both the high- and low-volume customers felt that alcoholic beverage supply companies had to deliver on all five service delivery dimensions but failed to do so to full satisfaction.Practical and managerial implications: It is recommended that the alcoholic beverage supply companies should address the problem areas identified in this study to avoid defection of customers.Contribution and value add: This may assist alcoholic beverage supply companies to better understand the customers’ demographic profiles. The study also revealed that the satisfaction level experienced by customers in both sections of the study (high- and low-demand, with a considerable gap between expectations and opinions within the empathy dimension. 

  1. STUDI EMPIRIS TERHADAP DUA FAKTOR YANG MEMPENGARUHI RETURN SAHAM PADA INDUSTRI FOOD & BEVERAGES DI BURSA EFEK JAKARTA

    Directory of Open Access Journals (Sweden)

    Michell Suharli

    2005-01-01

    Full Text Available This research examine two factors that influence return of stock investment. The factors are leverage and systematic risk. Leverage is measured by debt to equity ratio, compute total debts divide total equities. Systematic risk is measured by beta of stock, compute according to capital assets pricing model (CAPM theory. This research focuses on food and beverages industry. The objects are companies that listing in Jakarta Stock Exchange in 2001-2004. Data is analyzed by multi regression analysis, using SPSS program. The result, both of factors have no significant influence toward return of stock. Abstract in Bahasa Indonesia : Riset ini merupakan penelitian empiris terhadap factor yang mempengaruhi return (tingkat pengembalian saham. Objek penelitian adalah perusahaan public di bidang industri food and beverages yang terdaftar di Bursa Efek Jakarta (BEJ dengan periode laporan keuangan tahun 2001-2004. Return saham dihitung dari persentase perubahan harga saham penutupan setiap akhir tahun. Faktor yang diduga mempengaruhi return saham pada penelitian ini adalah rasio hutang (debt to equity ratio dan tingkat risiko yang diukur dengan beta saham berdasarkan teori capital assest pricing model (CAPM. Data dianalisa dengan menggunakan regresi berganda dengan program SPSS. Hasil penelitian menunjukkan, bahwa rasio hutang dan tingkat risiko tidak memberikan pengaruh signifikan terhadap return saham. Kata kunci: return saham, debt to equity ratio, tingkat risiko

  2. How does profitability get affected by working capital management in food and beverages industry?

    OpenAIRE

    Thapa, Priya Darshini Pun

    2013-01-01

    This study examines the working capital management of the Food and Beverage Corporations from the U.S.A. and Canada during the 10 years study period from year 2000 to 2009. Firstly, unlike previous studies which advocate a linear relationship between the working capital management and profitability, it investigates the existence of a possible non-linear relationship. Secondly, the efficiency of working capital management was checked using performance index, utilization index and efficiency in...

  3. Authors’ Financial Relationships With the Food and Beverage Industry and Their Published Positions on the Fat Substitute Olestra

    Science.gov (United States)

    Levine, Jane; Gussow, Joan Dye; Hastings, Diane; Eccher, Amy

    2003-01-01

    Objectives. This study examined the association between authors’ published positions on the safety and efficacy in assisting with weight loss of the Procter & Gamble (P&G) fat substitute olestra and their financial relationships with the food and beverage industry. Methods. Journal articles about olestra, and their authors, were classified as supportive, critical, or neutral with respect to its use. Authors not known to have industry affiliations were surveyed about their financial relationships. Results. Supportive authors were significantly more likely than critical or neutral authors to have financial relationships with P&G (80% vs 11% and 21%, respectively; P < .0001). All authors disclosing an affiliation with P&G were supportive. Conclusions. Because authors’ published opinions were associated with their financial relationships, obtaining noncommercial funding may be more essential to maintaining objectivity than disclosing personal financial interests. PMID:12660215

  4. Effect of Family Ownership towards Tax Aggressiveness on Food and Beverages Industrial Company Listed in Indonesia Stock Exchange

    Directory of Open Access Journals (Sweden)

    Sunaryo Sunaryo

    2016-05-01

    Full Text Available The primary objectives of this research were to learn the effects of family ownership, return on assets, leverage, property plant, and equipment with tax aggressiveness, either simultaneously or partially. This research used quantitative method with secondary data collected by purposive sampling from foods and beverages industrial companies group listed in IDX and preceding journals of scientific articles research. This research used simple regression to test the hypothesis simultaneously with F test and t test for testing the partial hypothesis. Results of this research show that family ownership, return on assets, leverage, and property, plat, and equipment have affected tax aggressiveness simultaneously and significantly. The family ownership and property, plant and equipment have significant effects to tax aggressiveness, but the return on assets and leverage do not have significant effects to tax aggressiveness.

  5. Investigating Food and Beverage Industry Market Structure and Market Power Based on Leo and Bresnahan’s Approach

    Directory of Open Access Journals (Sweden)

    M. Nabishahikitash

    2016-03-01

    lower quantity of demand. The decrease in supply as a result of the exercise of market power creates an economic deadweight loss which is often viewed as socially undesirable. As a result, many countries have anti-trustor other legislation to limit the ability of firms to create market power. Such legislation often regulates mergers and sometimes introduces a judicial power to compel divestiture. A firm usually has market power by virtue of controlling a large portion of the market. In extreme cases—monopoly and monopsony—the firm controls the entire market. However, market size alone is not the only indicator of market power. Highly concentrated markets may be contestable if there are no barriers to entry or exit, limiting the incumbent firm's ability to raise its price above competitive levels. Market power gives firms the ability to engage in unilateral anti-competitive behavior.[1] Some of the behaviors that firms with market power are accused of engaging in include predatory pricing, product tying, and creation of overcapacity or other barriers to entry. If no individual participant in the market has significant market power, then anti-competitive behavior can take place only through collusion, or the exercise of a group of participants' collective market power. The Lerner index and Herfindahl index may be used to measure market power. Examination of market power of different industries provides possibility that policymakers design and deliver model for processing food and beverage producers to guide them to the product that has the most social benefits. Materials and Methods: The main purpose of this study is to assess and identify market structure and market power and estimate coefficient of collusion in the food and beverage industry. Estimates of market power in the food and beverage industry in Iran are few when compared with similar studies overseas. For local studies we can cite papers such as Alijani&Sabuhi (4, Sheikh zeinodin&Bakhshude (3

  6. Flexible Distributed Energy & Water from Waste for Food and Beverage Industry

    Energy Technology Data Exchange (ETDEWEB)

    Shi, Ruijie

    2013-12-30

    Food and beverage plants inherently consume a large quantity of water and generate a high volume of wastewater rich in organic content. On one hand, water discharge regulations are getting more stringent over the time, necessitating the use of different technologies to reduce the amount of wastewater and improve the effluent water quality. On the other hand, growing energy and water costs are driving the plants to extract and reuse valuable energy and water from the wastewater stream. An integrated waste-tovalue system uses a combination of anaerobic digester (AD), reciprocating gas engine/boiler, membrane bioreactor (MBR), and reverse osmosis (RO) to recover valuable energy as heat and/or electricity as well as purify the water for reuse. While individual anaerobic digestion and membrane bioreactors are being used in increasing numbers, there is a growing need to integrate them together in a waste-to-value system for enhanced energy and water recovery. However, currently operation of these systems relies heavily on the plant operator to perform periodic sampling and off-line lab analysis to monitor the system performance, detect any abnormal condition due to variations in the wastewater and decide on appropriate remedial action needed. This leads to a conservative design and operation of these systems to avoid any potential upsets that can destabilize the system.

  7. Rationalizing lipid nanoemulsion formation for utilization in the food and beverage industry

    Science.gov (United States)

    Rao, Jiajia

    There is growing interest in the use of nanoemulsions as delivery systems for lipophilic functional agents in food and beverage products due to their high optical clarity, physical stability and bioavailability. The goal of this research is to establish quantitative structure-function relationships to allow rational formulation of food-grade nanoemulsions for food and beverage applications. Initially, formation of oil-in-water nanoemulsions using a low energy method was examined. Nanoemulsions were formed using the phase inversion temperature (PIT) method, which involves heating a surfactant, oil, water (SOW) systems near the PIT, and then cooling rapidly with stirring. Preliminary experiments were carried out using a model system consisting of a non-ionic surfactant (C12E4), hydrocarbon oil (tetradecane), and water. Nanoemulsions were formed by holding SOW mixtures near their PIT (38.5 °C) and then cooling them rapidly to 10 °C. The PIT was measured using electrical, conductivity and turbidity methods. The optimum storage temperature for PIT-nanoemulsions was about 27 °C lower than the PIT. The stability of PIT-nanoemulsions at ambient temperatures can be improved by adding either Tween 80 (0.2 wt%) or SDS (0.1 wt%) to displace the C12E4 (Brij 30) from the nano-droplet surfaces. Experiments were then carried out to establish if stable nanoemulsions could be formed using the PIT method from food-grade ingredients. Nanoemulsions were fabricated from a non-ionic surfactant (Tween 80) and flavor oil (lemon oil) by heat treatment. Different types of colloidal dispersion could be formed by simple heat treatment (90 °C, 30 minutes) depending on the surfactant-to-oil ratio (SOR): emulsions at SOR 2. The results suggested that there was a kinetic energy barrier in the SOW system at ambient temperature that prevented it from moving from a highly unstable system into a nanoemulsion system. The conditions where stable nanoemulsions could be fabricated were also

  8. The Role of Hybrid Make-to-Stock (MTS) - Make-to-Order (MTO) and Economic Order Quantity (EOQ) Inventory Control Models in Food and Beverage Processing Industry

    Science.gov (United States)

    Najhan Mohd Nagib, Ahmad; Naufal Adnan, Ahmad; Ismail, Azianti; Halim, Nurul Hayati Abdul; Syuhadah Khusaini, Nurul

    2016-11-01

    The inventory model had been utilized since the early 1900s. The implementation of the inventory management model is generally to ensure that an organisation is able to fulfil customer's demand at the lowest possible cost to improve profitability. This paper focuses on reviewing previous published papers regarding inventory control model mainly in the food and beverage processing industry. The author discusses four inventory models, which are the make-to-stock (MTS), make-to-order (MTO), economic order quantity (EOQ), and hybrid of MTS-MTO models. The issues raised by the researchers on the above techniques as well as the elements need to be considered upon selection have been discussed in this paper. The main objective of the study is to highlight the important role played by these inventory control models in the food and beverage processing industry.

  9. Enhanced biohydrogen production from beverage industrial wastewater using external nitrogen sources and bioaugmentation with facultative anaerobic strains.

    Science.gov (United States)

    Kumar, Gopalakrishnan; Bakonyi, Péter; Sivagurunathan, Periyasamy; Kim, Sang-Hyoun; Nemestóthy, Nándor; Bélafi-Bakó, Katalin; Lin, Chiu-Yue

    2015-08-01

    In this work biohydrogen generation and its improvement possibilities from beverage industrial wastewater were sought. Firstly, mesophilic hydrogen fermentations were conducted in batch vials by applying heat-treated (80°C, 30 min) sludge and liquid (LB-grown) cultures of Escherichia coli XL1-Blue/Enterobacter cloacae DSM 16657 strains for bioaugmentation purposes. The results showed that there was a remarkable increase in hydrogen production capacities when facultative anaerobes were added in the form of inoculum. Furthermore, experiments were carried out in order to reveal whether the increment occurred either due to the efficient contribution of the facultative anaerobic microorganisms or the culture ingredients (in particular yeast extract and tryptone) supplied when the bacterial suspensions (LB media-based inocula) were mixed with the sludge. The outcome of these tests was that both the applied nitrogen sources and the bacteria (E. coli) could individually enhance hydrogen formation. Nevertheless, the highest increase took place when they were used together. Finally, the optimal initial wastewater concentration was determined as 5 g/L.

  10. Flexible fermentation of organically loaded industrial waste waters using a beverage manufacturer as an example; Flexible Vergaerung organisch belasteter Industrie-Abwaesser am Beispiel eines Getraenkeherstellers

    Energy Technology Data Exchange (ETDEWEB)

    Ganagin, Waldemar; Loewen, Achim; Nelles, Michael [HAWK Hochschule fuer Angewandte Wissenschaft und Kunst Hildesheim/Holzminden/Goettingen, Goettingen (Germany). Fachgebiet Nachhaltige Energie- und Umwelttechnik (NEUTec)

    2013-10-01

    Industrial organic waste water is usually treated directly in an own or public sewage treatment plant which is highly cost-intensive. The anaerobic digestion of those waste waters is sometimes difficult to control. HAWK is working in a project about this topic, where a fixed bed reactor is investigated for the operation as a flexible plant. For this reason a semi-industrial pilot plant was developed and the capability will be tested on several sites. The gas production ought to run according to the companies demands and is integrated in the operation and processes. This flexible plant is specifically designed to deal with small amounts of waste water with low organic components and even sometimes discontinuously loads. This process is tested in a beverage factory. The reactor was implemented in the existing infrastructure and their waste water is treated. The assessment of the measurements shows, that the fixed bed reactor can handle the organic compounds of the waste water very well and reduce them significantly. Even fluctuating loads and a low organic concentration do not harm the process. The effect of power generation is an additional benefit for this system This innovative approach with low energy input and additional profit from the power sale makes the waste water treatment on site as a real alternative to the conventional treatment. (orig.)

  11. Prospects of Applying 3D Printing Technology in Beverage Industry%3D打印技术在饮料工业中的应用展望

    Institute of Scientific and Technical Information of China (English)

    张明; 姜明洪; 吴光虹; 杨秋玲

    2015-01-01

    The article shows advantages of 3D printing technology in the areas of reaseach and development, supply chain, equipment management, and maketing. Indicating that in beverage industry, 3D printing technology can not only simplify research and development process and increase research and development efficiency but also provide markets with highly personalized products and services and improve operation efficiency of equipments. 3D printing technology will bring revolutionary change in beverage industry.%本文通过3D打印技术在研发、供应链、设备管理、营销中的应用四个方面论述3D打印的优势,指出对饮料工业而言,3D打印技术不仅可以简化研发流程,提高研发效率,而且能够向市场提供高度个性化的产品和服务,并可提升设备的运行效率,3D技术将会给饮料工业带来革命性的变化。

  12. 餐饮业定价策略与经济效益%Pricing Strategy and Economics of Food and Beverage Industry

    Institute of Scientific and Technical Information of China (English)

    潘正宏

    2011-01-01

    The price of food products can affect the price of brand promotion,market stability and the increase in turnover and so on.Therefore,in order to achieve the pricing objectives,business meals must also use some of the strategies and methods in the selected price range within the full account of the potential price changes,various effects,and ultimately determine the price of catering enterprises.The price of food and beverage industry is one of its marketing strategy,prices of food and beverage in-dustry that can use to highlight their market positioning,price can also be used to attract the target market and meet the needs of different levels of interest.%饮食产品的价格可以影响到饮食品牌的提升、市场稳定及营业额的增加等。所以为了实现定价目标,餐食企业还必须使用一定的策略与方法,在选定的价格幅度范围内,充分考虑价格变动可能带来的各种影响,最终确定餐饮企业的产品价格。餐饮业的价格也是其营销策略的一种,餐饮业即可以利用价格突出自己的市场定位,也可以利用价格吸引目标市场并且满足不同层次的利益需要。

  13. 论细分餐饮市场在互联网发展下的新变化%On the New Changes in the Market Segmentation of Food and Beverage Industry under the Background of Internet Development

    Institute of Scientific and Technical Information of China (English)

    周燕琼; 付元伟

    2015-01-01

    本文论述了在互联网发展背景下,餐饮市场出现的一些新格局和新的消费动态.同时,笔者对于细分餐饮市场的目标消费者,提出了一些新的分类方法.%Under the background of Internet development, some new consumer trends appear in food and beverage industry. At the same time, the writer puts forward some new methods of clas-sification on the segmentation of target consumers for food and beverage market.

  14. Implementation of electrical efficiency project in an beverage industry; Implementacao de um projeto de eficiencia eletrica em uma fabrica de bebidas

    Energy Technology Data Exchange (ETDEWEB)

    Vasconcellos, Arnulfo Barroso de; Corral, Marcela Marcote; Festa, Alexandre Vinicius; Silva, Thiago Vieira da [Universidade Federal de Mato Grosso (UFMT), MT (Brazil); Malheiro, Teresa Irene Ribeiro de Carvalho [Instituto Federal Educacao, Ciencia e Tecnologia de Mato Grosso (IFMT), MT (Brazil); Barros, Regiane Silva de [Universidade Estadual de Campinas (UNICAMP), SP (Brazil)

    2010-07-01

    Proper management of electric energy use in industries promotes benefits to these consumers as well as to the Energy Dealers because they can postpone necessary investments in the electrical system and therefore minimize the social and environmental impacts caused by expansion or construction of new projects for generation / distribution energy, thus benefiting society in general. In most cases the electricity is the most significant portion of fixed costs among industrial consumers. The state of Mato Grosso has one of the electricity rates highest in the country. Thus, energy conservation measures can reduce this portion of expenses without changing the level of production. This article reviews the tariff framework, proposes efficiency measures electrical and analyzes the impact on power quality due to the drive motors via electronic systems in a beverage industry in the state of Mato Grosso. The main objective is to reduce energy costs and optimize its electric drive system with the proposed replacement of low-income induction motors for high-income ones. It was found that through the proposed measures can reduce both the demand of active power as electricity consumption without affecting production levels. (author)

  15. Information technology use in the food and beverage industry: a planning model for small and medium manufacturing enterprises

    Directory of Open Access Journals (Sweden)

    Gibson Barcelos Reggiani

    2011-12-01

    Full Text Available The determinant variables of the performance of small and medium companies (SMEs are associated to aspects of entrepreneurial capacity, regional economy, positioning in the market and type of operational management. These aspects are all influenced by the use of information technology (IT. This paper presents the intervening factors in the management process of these companies and a model that contemplates IT as an integrant part of the enterprise planning. The model, based on the Competence Theory, identifies in the business context of the company the critical factors to its success, the capacities and resources necessary to its sustain and the metrical which should reflect the evolution of the results of the company in relation to its objectives. Associated to these capacities IT resources are identified to be applied to upgrade the existing competences, or to develop new ones, according to the strategic focus and positioning of the company in the market. It is presented also a case study of a manufacturing SME of beverages where the model is being applied. The case shows some metrical results which certify the effectiveness of the model, although the short time of implantation. In spite of still being in the validation phase, with implementations in companies of other sectors, the model has shown favorable aspects mainly due to its  cognitive and recurrent approach, which is well appropriate to the management process of  SMEs.

  16. 天津市餐饮业蟑螂侵害状况调查%Survey of infestation of cockroaches in food and beverage industries in Tianjin

    Institute of Scientific and Technical Information of China (English)

    吴彤宇; 郝连义; 王伟; 张静; 秦娜; 李培羽; 李今越

    2011-01-01

    Objective To survey the infestation of cockroaches in food and beverage industries in Tianjin. Methods The infestation status of cockroaches was surveyed by choosing 10 eating houses selected from each district and counties of Tianjin in April,august and October,respectived. Results Totally 180 eating houses were surveyed and the average density of cockroasch was 3.57% ,The infestation rates of cockroach surveyed in April, August and October were 46.1% , 45.0% and 40.56% without significant difference (P>0.05). Blattella germanica was the predominat species. Conclusion Infestation rate of cockroaches in food and beverage industries in Tianjin is serious and effective measures be adopted to control the infestation of cockroach in Tianjin..%目的 调查天津市餐饮业蟑螂侵害状况,为餐饮业蟑螂防治提供依据.方法 分别于2009年4,8,10月三次在全市每区县随机抽取的10家餐馆采用粘捕法进行蟑螂侵害调查.结果 全市18区县共调查180家餐饮业,平均密度为3.57,三次调查的侵害分别为46.1%,45.0%,40.56%,统计学无显著意义(P=0.526);监测中捕获均为德国小蠊,为餐饮业的优势种群;农村与城市侵害比较无显著性差异(P=0.466);餐馆不同部位的侵害不同,操作间侵害最严重.结论 天津市餐饮业蟑螂侵害状况较严重,应采取有效的防治措施,防治中应注重重点部位的防治,以提高防治效果.

  17. Food and Beverage Marketing to Youth.

    Science.gov (United States)

    Cheyne, Andrew; Mejia, Pamela; Nixon, Laura; Dorfman, Lori

    2014-12-01

    After nearly a decade of concern over the role of food and beverage marketing to youth in the childhood obesity epidemic, American children and adolescents - especially those from communities of color - are still immersed in advertising and marketing environments that primarily promote unhealthy foods and beverages. Despite some positive steps, the evidence shows that the food and beverage industry self-regulation alone is not likely to significantly reduce marketing of unhealthy foods and beverages to youth. A variety of research is needed to monitor industry marketing of unhealthy products to young people, and identify the most promising approaches to improve children's food marketing environments. The continued presence of unhealthy marketing toward children despite years of industry self-regulation suggests it is time for stronger action by policymakers to protect young people from harmful marketing practices.

  18. 民族植物学对中国饮料工业发展的作用%Effect of ethnobotany on development of Chinese beverage industry

    Institute of Scientific and Technical Information of China (English)

    李翔; 白大娟; 严海; 邢增通; 李劲松

    2011-01-01

    Along with the improvement of living standard, health drink with ethnic traditional culture will take a big share at beverage market. Ethnobotanical concept, research scope and effect were reviewed and proposed that ethnobotany had great contribution to promote and guide modernization production of ethnic traditional drink and beverage plant research should be an important part of ethnobotany. Finally,some problems and countermeasures at ethnic beverage plant research were outlined.%随着国民生活水平的提高,民族传统文化的养生饮料将成为饮料市场的主流.概述了民族植物学的概念、研究范畴和作用,提出民族植物学对传统饮料现代化生产有着重要的推动和指导作用,民族饮料植物应当作为民族植物学研究中的一项重要内容.最后,提出了民族饮料植物研究中的问题和解决对策.

  19. Beverage Company:Hotter Competition in Summer

    Institute of Scientific and Technical Information of China (English)

    Xiang Kaibiao

    2009-01-01

    @@ Due to the downturn in global economy, the economic growth rate in China sharply decreased in the first quarter of 2009. However, the fluctuating macro economy won't change the uptrend in food and beverage industry. The ratio between added-values of food industry and agriculture industry in China is 0.22 at present, but the ratio in developed western countries averages 1.2, meaning that there is still great potential and room in Chinese food industry. During the "11th five-year" period, the beverage industry is expected to grow at a rate of 15% or above. In this way, the production in this industry in 2010 will reach 68 million tons.

  20. Microbiological Spoilage of Beverages

    Science.gov (United States)

    Lawlor, Kathleen A.; Schuman, James D.; Simpson, Peter G.; Taormina, Peter J.

    Commercially packaged, non-alcoholic, ready-to-drink (RTD) beverages comprise a diverse group of products, both carbonated (sparkling) and non-carbonated (still), that appeal to consumers of all ages and provide refreshment, hydration, energy, and nutrition at home and "on-the-go." Examples of such products include purified, mineral, and spring waters, flavored or enhanced waters, colas, fruit-flavored sodas, sports and energy drinks, fruit or vegetable juices, teas, coffees, smoothies, dairy and yogurt drinks, and fusion beverages (hybrid products that bridge multiple beverage categories).

  1. Research of an Online Service System for Beverages Chain Stores

    Directory of Open Access Journals (Sweden)

    Chih-Yao Lo

    2011-01-01

    Full Text Available Problem statement: In the highly competitive market, the availability of consumer support is the key to market-based beverage stores. Consumer demands for quality service so the industry must be more active to improve the quality of management to ensure that beverage market position. In order to allow market competition to be improved for the beverage store. Approach: The system builds an information network using web-based system provides operators and consumers a direct interaction. Enter the phone number provided by the consumer via the Send Message System (SMS verification code to obtain the online ordering drinks service. Using the Internet Information Technology makes the real-time order so that consumers can enjoy easy ordering and comfortable environment. Results: Using this internet beverage ordering system the online consumers can enjoy the choice of ordering drinks. This internet beverage ordering system would also build some databases to support, such as beverage type database, order database, outgoing regional database, these databases information will enable the industry to conduct drinks promotion strategy adjustments. Conclusion: This study uses cell phone number to enable consumers to obtain authentication codes via SMS. Necessary to convert the current beverage stores different marketing approach, through the information network and Web page interactivity, so that consumers would feel very interesting and fresh.

  2. Substitution of sugar-sweetened beverages with other beverage alternatives

    DEFF Research Database (Denmark)

    Zheng, Miaobing; Allman-Farinelli, Margaret; Heitmann, Berit Lilienthal

    2015-01-01

    BACKGROUND: Excessive consumption of sugar-sweetened beverages (SSBs) has become an intractable public health concern worldwide, making investigation of healthy beverage alternatives for SSBs imperative. AIM: To summarize the available evidence on the effects of replacing SSBs with beverage...... to high. Evidence from both cohort studies and RCTs showed substitution of SSBs by various beverage alternatives was associated with long-term lower energy intake and lower weight gain. However, evidence was insufficient to draw conclusions regarding the effect of beverage substitution on other health...

  3. Polish food industry 2008-2013

    OpenAIRE

    Mroczek, Robert; Drożdż, Jadwiga; Tereszczuk, Mirosława; Roman URBAN

    2014-01-01

    The aim of the study is to evaluate the functioning of the food industry and its various sectors in 2008-2013. Meat and poultry industry. Dairy industry. Fishing industry. Milling industry. Sugar industry. Oil-mill industry. Processing of fruit, vegetables and potatoes. Bakery industry. Confectionery industry. Feed industry. Production of other food products. Production of alcoholic beverages.Tobacco industry. Food industry.

  4. Actuality of Industrialization and the Development Policy of the Lactic acid Bacteria Beverage in China%我国乳酸菌饮料产业化现状及发展策略

    Institute of Scientific and Technical Information of China (English)

    单尹佩; 徐波

    2011-01-01

    The lactic acid bacteria beverage concepts,classifications and health care functions were described in this paper firstly,then the lactic acid bacteria drink beverage production process was analyzed.After that,the development of lactic acid bacteria beverage strategy of China was proposed combined with domestic and international market analysis and development of lactic acid bacteria beverage as well as the domestic problems and disadvantages of lactic acid bacteria beverage market.%本文首先阐述了乳酸菌饮料概念、分类和保健功能,分析了乳酸菌饮料制作工艺,并结合国内外乳酸菌饮料市场分析、发展情况以及国内乳酸菌饮料市场存在的问题和弊端,提出了我国乳酸菌饮料发展战略。

  5. Snacks, sweetened beverages, added sugars, and schools.

    Science.gov (United States)

    2015-03-01

    Concern over childhood obesity has generated a decade-long reformation of school nutrition policies. Food is available in school in 3 venues: federally sponsored school meal programs; items sold in competition to school meals, such as a la carte, vending machines, and school stores; and foods available in myriad informal settings, including packed meals and snacks, bake sales, fundraisers, sports booster sales, in-class parties, or other school celebrations. High-energy, low-nutrient beverages, in particular, contribute substantial calories, but little nutrient content, to a student's diet. In 2004, the American Academy of Pediatrics recommended that sweetened drinks be replaced in school by water, white and flavored milks, or 100% fruit and vegetable beverages. Since then, school nutrition has undergone a significant transformation. Federal, state, and local regulations and policies, along with alternative products developed by industry, have helped decrease the availability of nutrient-poor foods and beverages in school. However, regular access to foods of high energy and low quality remains a school issue, much of it attributable to students, parents, and staff. Pediatricians, aligning with experts on child nutrition, are in a position to offer a perspective promoting nutrient-rich foods within calorie guidelines to improve those foods brought into or sold in schools. A positive emphasis on nutritional value, variety, appropriate portion, and encouragement for a steady improvement in quality will be a more effective approach for improving nutrition and health than simply advocating for the elimination of added sugars.

  6. China’s Red-Canned Beverage

    Institute of Scientific and Technical Information of China (English)

    2010-01-01

    Herbal tea brand Wong Lo Kat gets global recognition for its product quality and embracing the traditional Chinese culture of health c oca Cola isn’t the only company with an iconic red can anymore-Wong Lo Kat herbal tea is gaining recognition worldwide. At the 15th World Congress of Food Science and Technology held on August 23 in Cape Town,South Africa,the canned Wong Lo Kat herbal tea,produced by The JDB Group,won the Global Food Industry Award.It is the first Chinese beverage brand to win this award.

  7. Global Expansion Strategy of Chinese Herbal Tea Beverage

    Directory of Open Access Journals (Sweden)

    Yong Liu

    2015-03-01

    Full Text Available In order to provide insights into the potential future of Chinese herbal tea beverage industry, we analyze serious challenge on how the herbal tea beverage will develop global expansion strategy in china, as well as a series of recommendations as to how the sector might collaborate and respond. This study discusses the key challenges and opportunities factors that Chinese traditional tea industry face, from across the global value chain, representing both producer and consumer countries and including topics ranging from climate change to finance and markets. For these ever-growing problems, factors as diverse as the use of precision farming, biodiversity, production instability and consumer demand for personalization of products were identified. To support the development of Chinese traditional tea industry, increase investment, vigorously promote to transfer Chinese traditional tea into fast, convenient, standardized and normalized tea beverage products for global expansion strategy of Chinese herbal tea beverage, so as to promote the development of Chinese traditional tea industry and make the regional contribution to the realization of Chinese dream.

  8. Designing new foods and beverages for the ageing

    DEFF Research Database (Denmark)

    Costa, Ana I. A.

    2009-01-01

     - Introduction  - Consumer-led new product development: the concept and process in the food and beverage industry  - Consumer-led food product development for the ageing: the case of home meal replacements  - Conclusions and future trends  - Acknowledgements  - References...

  9. Employment Trends; Eating and Beverage Establishments 1958 to 1968, Louisiana.

    Science.gov (United States)

    Louisiana State Dept. of Employment Security, Baton Rouge

    Employment in eating and beverage establishments has grown tremendously in Louisiana. In 1940, United States Census figures showed that 18,400 were employed in the industry, and by 1969, the number had increased to 31,000. The situation in Louisiana may not be typical of other states because of a sharp increase in catering services to offshore oil…

  10. Butanol Production from Leftover Beverages and Sport Drinks

    NARCIS (Netherlands)

    Raganati, Francesca; Procentese, Alessandra; Montagnaro, Fabio; Olivieri, Giuseppe; Marzocchella, Antonio

    2015-01-01

    The aim of this paper is twofold: (1) to identify an alternative disposal process for the industry of high-sugar-content beverages (HSCBs) and (2) to contribute to the study of butanol production from non-edible feedstocks. HSCBs were used as a renewable feedstock to produce butanol by Clostridiu

  11. Tasty Business, Wine & Beverage

    Institute of Scientific and Technical Information of China (English)

    2009-01-01

    @@ Shanghai Waigaoqiao Free Trade Zone attracts many companies to settle down,and China International Exhibition and Trading Center of Wine & Beverage is one of them.It is said that when the first bunch of grapes fell down on the soil,it was the beginning of the art of winemaking.The win is not only the symbol of culture,history,trade,religion,art,etc.,but also one part or one style of our real life.When the technology has shortened the distance of the world,then wine,an important part of the trade in the past,today,or the future,becomes more and more international.

  12. Food and Beverage Management: An Introduction. Food and Beverage Management Module. Operational Management Programme. Increasing Opportunities for Supervisors and Managers.

    Science.gov (United States)

    Jones, Peter

    This self-instructional unit for supervisors and managers in the British hotel and catering industry is designed to prepare them for the more detailed units in this series, including those on food and beverage control, production, and provision. The document begins with advice on how to use the unit. Three sections cover the following topics: (1)…

  13. Fermentation Industry.

    Science.gov (United States)

    Grady, C. P. L., Jr.; Grady, J. K.

    1978-01-01

    Presents a literature review of wastes from the fermentation industry, covering publications of 1976-77. This review focuses on: (1) alcoholic beverage production; (2) pharmaceuticals and biochemicals production; and (3) biomass production. A list of 62 references is also presented. (HM)

  14. Drivers of Acceptance of a New Beverage in Europe

    Directory of Open Access Journals (Sweden)

    Ana Patricia Silva

    2016-05-01

    Full Text Available One of the challenges of studying food consumption behavior is to identify the drivers of choice for a food product. This is particularly important to design and develop new foods for which no previous information is available. Hibiscus sabdariffa L. (Bissap is an herbaceous plant and an important source of vitamins, minerals, and bioactive compounds, which confer a number of potential health benefits to derived products. The consumption of Bissap in beverage form is widespread in Africa and Asia, but not yet in Europe. Therefore, this study aimed to identify the main drivers of consumer acceptance of a traditional African beverage made from Bissap to which they had not been previously exposed. First, three focus groups (n = 22 were performed in Portugal to characterize the sensory profile of four Bissap beverages, to reveal perceptions and attitudes towards Bissap beverages, and to identify potential choice attributes. Subsequently, a full-profile conjoint analysis (n = 99 was performed, where consumers evaluated 37 Bissap beverage profiles, aiming to estimate choice attribute importance and to identify relevant market segments. Focus group findings showed that consumers would choose Bissap because they perceived as a healthy choice, and due to its novelty. The conjoint study showed an ideal profile for a Bissap beverage costing €0.99/L, <18 kcal/100 mL, packaged in Tetra-pack, light red color, and containing labeling information about antioxidants and Bissap. Four clusters of consumers were identified: price sensitive, body concerned, packaging attracted, and demanding, highlighting the most influential choice attributes: price, calories, and packaging. Findings provide useful guidance for new product development of an African product in the European lifestyle. Results might be useful from a nutraceutical point of view and to the food/beverages industry.

  15. PECTIN BEVERAGES WITH PROBIOTIC CHARACTERISTICS

    Directory of Open Access Journals (Sweden)

    Ogneva O. A.

    2015-03-01

    Full Text Available The impact of pectins and its concentration on probiotic characteristics of the beverages has been studied for developing the formulation and technology of pectin beverages. Samples of sour-milk products with dry pectin (Unipectin OB 700 and liquid one (pectin apple extract is produced by SunLand was made. Sour milk microorganisms and bifidobacteria content were defined. High sour milk microorganisms and bifidobacteria content as well as high rate in souring were revealed in the preparatory samples. However, liquid pectin is easier in use. Consequently, the formulation of pectin extract beverages was developed and optimized by using Mathematical Modeling. The samples of beverages were produced and their quality characteristics were evaluated. An optimal fruit/vegetable fillers / whey ration was defined to get the product which combined balanced micronutrient composition, its functional activities and gustatory qualities. For that a three-factor simplex-centroid design was used. The samples produced according to the design matrix were tasted and evaluated by color, flavor, aroma and consistency according to the ten score points scale. The findings were processed with statistical and graphical analysis. The last one used the construction of ternary graphs with the help of «Statistica 7,0» program that allowed to define the most acceptable ranges of fruit/vegetable fillers / whey components in the beverages: fruit juice – 4-16%; pumpkin juice-4-16%; whey -4%. Chemical composition, organoleptical indicators and physicochemical parameters of ready-to drink beverages were examined. As a result, these beverages have been recommended for school feeding as the source of dietary fiber, minerals and vitamins

  16. Food and Beverage Brands that Market to Children and Adolescents on the Internet: A Content Analysis of Branded Web Sites

    Science.gov (United States)

    Henry, Anna E.; Story, Mary

    2009-01-01

    Objective: To identify food and beverage brand Web sites featuring designated children's areas, assess marketing techniques present on those industry Web sites, and determine nutritional quality of branded food items marketed to children. Design: Systematic content analysis of food and beverage brand Web sites and nutrient analysis of food and…

  17. [Osmolality of frequently consumed beverages].

    Science.gov (United States)

    Dini, Elizabeth; De Abreu, Jorge; López, Emeris

    2004-12-01

    The objective of this work was to determine the osmolality of beverages frequently consumed by children and adolescents due to the scarce information available in our country. The samples were grouped as follows: milks; refreshments; beverages based on fruits, vegetables, cereals, and tubers; sport drinks; energizing drinks; oral rehydrating solutions; reconstituted drinks and infusions. A vapor pressure digital osmometer was used, five samples of each beverage from different lots were analyzed. Four osmolality determinations were made on each sample and the average of such values was calculated. When the variation coefficient of the osmolality measurements of the five samples was higher than 10%, five additional samples were analyzed. As many samples as possible were used with breast milk in the time period of the study. Osmolality averages, standard deviation, and the osmolality confidence intervals (95% reliability) were calculated. The osmolality (mmol/kg) of breast milk and that of cow milk were between 273 and 389; refreshments, white, black and flavored colas, and malts ranged between 479-811; and soda and light drinks: 44-62; fresh fruit and commercial drinks (coconut, peach, apple, orange, pear, pineapple, grape, plum, tamarind): 257-1152 and light juices: 274; sports beverages: 367; energizing drinks: 740; drinks based on vegetables and cereals: 213-516; oral rehydrating solutions: 236-397; reconstituted drinks: 145; infusions: 25. Beverages with adequate osmolality levels for children were: milks, light refreshments, soda, fresh and light juices, oral rehydrating, soy, and reconstituted drinks and infusions.

  18. Applications of soluble dietary fibers in beverages

    OpenAIRE

    C. I. Beristain; M. E. Rodríguez-Huezo; C. Lobato-Calleros; F. Cruz-Sosa; R. Pedroza-Islas; J. R. Verde-Calvo

    2006-01-01

    In this work the importance of soluble dietary fibers in the human diet is discussed. Traditional and new sources of soluble dietary fiber are mentioned, and a description of how to apply them in different types of beverages such as energy drinks, sport drinks, carbonated beverages and protein-based beverages in order to achieve enhanced functional properties is given.

  19. Utilization of Whey for the Production of Instant Energy Beverage by Using Response Surface Methodology

    OpenAIRE

    2012-01-01

    Whey is obtained from dairy industries. It is generally disposed into sewage which creates major problem of pollution besides the loss of valuable nutrients. The process of whey utilization involves higher processing cost. Therefore, the aim of the present work was to develop low cost nutritious whey beverage for hard working group of people. Instant energy Ready To Serve (RTS) whey beverage was prepared by hydrolyzing lactose with immobilized β-galactosidase enzyme, isolated from yeast cultu...

  20. Industry

    Energy Technology Data Exchange (ETDEWEB)

    Bernstein, Lenny; Roy, Joyashree; Delhotal, K. Casey; Harnisch, Jochen; Matsuhashi, Ryuji; Price, Lynn; Tanaka, Kanako; Worrell, Ernst; Yamba, Francis; Fengqi, Zhou; de la Rue du Can, Stephane; Gielen, Dolf; Joosen, Suzanne; Konar, Manaswita; Matysek, Anna; Miner, Reid; Okazaki, Teruo; Sanders, Johan; Sheinbaum Parado, Claudia

    2007-12-01

    This chapter addresses past, ongoing, and short (to 2010) and medium-term (to 2030) future actions that can be taken to mitigate GHG emissions from the manufacturing and process industries. Globally, and in most countries, CO{sub 2} accounts for more than 90% of CO{sub 2}-eq GHG emissions from the industrial sector (Price et al., 2006; US EPA, 2006b). These CO{sub 2} emissions arise from three sources: (1) the use of fossil fuels for energy, either directly by industry for heat and power generation or indirectly in the generation of purchased electricity and steam; (2) non-energy uses of fossil fuels in chemical processing and metal smelting; and (3) non-fossil fuel sources, for example cement and lime manufacture. Industrial processes also emit other GHGs, e.g.: (1) Nitrous oxide (N{sub 2}O) is emitted as a byproduct of adipic acid, nitric acid and caprolactam production; (2) HFC-23 is emitted as a byproduct of HCFC-22 production, a refrigerant, and also used in fluoroplastics manufacture; (3) Perfluorocarbons (PFCs) are emitted as byproducts of aluminium smelting and in semiconductor manufacture; (4) Sulphur hexafluoride (SF{sub 6}) is emitted in the manufacture, use and, decommissioning of gas insulated electrical switchgear, during the production of flat screen panels and semiconductors, from magnesium die casting and other industrial applications; (5) Methane (CH{sub 4}) is emitted as a byproduct of some chemical processes; and (6) CH{sub 4} and N{sub 2}O can be emitted by food industry waste streams. Many GHG emission mitigation options have been developed for the industrial sector. They fall into three categories: operating procedures, sector-wide technologies and process-specific technologies. A sampling of these options is discussed in Sections 7.2-7.4. The short- and medium-term potential for and cost of all classes of options are discussed in Section 7.5, barriers to the application of these options are addressed in Section 7.6 and the implication of

  1. Training in the Food and Beverages Sector in Ireland. Report for the FORCE Programme. First Edition.

    Science.gov (United States)

    Hunt, Deirdre; And Others

    The food and beverage industry is of overwhelming strategic importance to the Irish economy. It is also one of the fastest changing sectors. Recent trends in this largely indigenous industry in recent years include the following: globalization, large and accelerating capital outlay, company consolidation, added value product, enhanced quality…

  2. Applying and influence of polymer materials for packaging dairy beverages

    Directory of Open Access Journals (Sweden)

    Milanović Spasenija D.

    2017-01-01

    Full Text Available Functional food is positioned above the traditional, with the potential to improve human health. Thanks to very good physico-mechanical and barrier properties polymers became very popular in food industry as a packaging materials. Wild range of fermented dairy products could be packed in this packaging materials according to their’s inertness as well. Functional milk beverage was obtained from milk with 0,9% milk fat content by applying 10% v/v of kombucha’s inoculum cultivated on a black tea sweetened with sucrose. The beverage was packed in a different packaging materials: polyamid-polyethylen (PA/PE coextruded foil bags and polyprophylen (PP cups closed with aluminium (Al foil lids under atmospheric conditions (ATM. Beverages were storaged for 15 days at 4°C. The quality of kombucha inoculum, milk and obtained kombucha fermented milk beverage were analysed. Characterization of the packaging materials was done by investigating physico-mechanical, barrier and structural properties. The composition and changes in the headspace atmosphere, after production and during the storage, were analysed. The influence of packaging material properties and packaging conditions on the biochemical transformations of the milk’s components (the content of: lactose, L-lactic acid, D-galactose, ethanol, B1 and B2 vitamins influenced by kombucha starter were analysed as well. On the bases of the obtained results of characterisation of packaging materials, it can be concluded that PA/PE and PP materials are proper to be used for analysed beverage’s packaging. Also, there is no significant difference in content of components which were quantified, between analysed materials in correlation with the packed fermented milk beverage. [Projekat Ministarstva nauke Republike Srbije, br. III-46009

  3. Energy Beverages: Content and Safety

    OpenAIRE

    Higgins, John P.; Tuttle, Troy D.; Higgins, Christopher L.

    2010-01-01

    Exercise is making a resurgence in many countries, given its benefits for fitness as well as prevention of obesity. This trend has spawned many supplements that purport to aid performance, muscle growth, and recovery. Initially, sports drinks were developed to provide electrolyte and carbohydrate replacement. Subsequently, energy beverages (EBs) containing stimulants and additives have appeared in most gyms and grocery stores and are being used increasingly by “weekend warriors” and those see...

  4. Chocolate as a Revolutionary Beverage

    OpenAIRE

    Moats, Jean; Freeman, Rebecca

    2016-01-01

    In terms of chocolate revolutionary can mean many things, from the cultural aspect to the change in the way chocolate is prepared. In this paper revolutionary stands for the idea of change, specifically the change in chocolate beverages over time. This change can be seen especially in the variety of flavours that have been and are currently being added to chocolate. Why has there been such a change in this popular drink? What makes it revolutionary in terms of flavours. This interdisciplinary...

  5. Energy beverages: content and safety.

    Science.gov (United States)

    Higgins, John P; Tuttle, Troy D; Higgins, Christopher L

    2010-11-01

    Exercise is making a resurgence in many countries, given its benefits for fitness as well as prevention of obesity. This trend has spawned many supplements that purport to aid performance, muscle growth, and recovery. Initially, sports drinks were developed to provide electrolyte and carbohydrate replacement. Subsequently, energy beverages (EBs) containing stimulants and additives have appeared in most gyms and grocery stores and are being used increasingly by "weekend warriors" and those seeking an edge in an endurance event. Long-term exposure to the various components of EBs may result in significant alterations in the cardiovascular system, and the safety of EBs has not been fully established. For this review, we searched the MEDLINE and EMBASE databases from 1976 through May 2010, using the following keywords: energy beverage, energy drink, power drink, exercise, caffeine, red bull, bitter orange, glucose, ginseng, guarana, and taurine. Evidence regarding the effects of EBs is summarized, and practical recommendations are made to help in answering the patient who asks, "Is it safe for me to drink an energy beverage when I exercise?"

  6. Caloric beverage consumption patterns in Mexican children

    Directory of Open Access Journals (Sweden)

    Rivera Juan A

    2010-10-01

    Full Text Available Abstract Background Mexico has seen a very steep increase in child obesity level. Little is known about caloric beverage intake in this country as well as all other countries outside a few high income countries. This study examines overall patterns and trends in all caloric beverages from two nationally representative surveys from Mexico. Methods The two nationally representative dietary intake surveys (1999 and 2006 from Mexico are used to study caloric beverage intake in 17, 215 children. The volume (ml and caloric energy (kcal contributed by all beverages consumed by the sample subjects were measured. Results are weighted to be nationally representative. Results The trends from the dietary intake surveys showed very large increases in caloric beverages among pre-school and school children. The contribution of whole milk and sugar-sweetened juices was an important finding. Mexican pre-school children consumed 27.8% of their energy from caloric beverages in 2006 and school children consumed 20.7% of their energy from caloric beverages during the same time. The three major categories of beverage intake are whole milk, fruit juice with various sugar and water combinations and carbonated and noncarbonated sugared-beverages. Conclusion The Mexican government, greatly concerned about obesity, has identified the large increase in caloric beverages from whole milk, juices and soft drinks as a key target and is initiating major changes to address this problem. They have already used the data to shift 20 million persons in their welfare and feeding programs from whole to 1.5% fat milk and in a year will shift to nonfat milk. They are using these data to revise school beverage policies and national regulations and taxation policies related to an array of less healthful caloric beverages.

  7. Stylistic analysis of songs in beverage advertisement

    Institute of Scientific and Technical Information of China (English)

    周双卉

    2012-01-01

    With the development of the advertisement,people tend to study the stylistic analysis of it.However,in this paper,the focus will be on the songs in beverage advertisement.The analysis will be focused on the features of the beverage advertisement songs and the stylistics of it.The aim of the paper is to improve the people and the scholars' understanding of the beverage advertisement songs.

  8. Beverage Consumption Patterns among Norwegian Adults.

    Science.gov (United States)

    Paulsen, Mari Mohn; Myhre, Jannicke Borch; Andersen, Lene Frost

    2016-09-13

    Beverages may be important contributors for energy intake and dietary quality. The purpose of the study was to investigate how beverage consumption varies between different meals (breakfast, lunch, dinner, supper/evening meal, snacks) and between weekdays and weekend-days in Norwegian adults. A cross-sectional dietary survey was conducted among Norwegian adults (n = 1787) in 2010-2011. Two telephone-administered 24 h recalls were used for dietary data collection. Breakfast was the most important meal for milk and juice consumption, dinner for sugar-sweetened beverages and wine, and snacks for water, coffee, artificially sweetened beverages, and beer. Consumption of sugar-sweetened and artificially sweetened beverages did not differ between weekdays and weekend-days among consumers. The average intake of wine and beer (men only) was higher on weekend-days. Higher age was positively associated with wine consumption and negatively associated with consumption of water, sugar-sweetened, and artificially sweetened beverages. Higher education was associated with consumption of water, beer, and wine, whereas lower education was associated with sugar-sweetened beverage consumption. Beverage consumption patterns among Norwegian adults vary between different meal types and in subgroups of the population. Alcohol consumption was higher on weekend-days. Knowledge regarding beverage consumption patterns in the population should be considered when revising dietary guidelines in the future.

  9. Beverage Consumption Patterns among Norwegian Adults

    Directory of Open Access Journals (Sweden)

    Mari Mohn Paulsen

    2016-09-01

    Full Text Available Beverages may be important contributors for energy intake and dietary quality. The purpose of the study was to investigate how beverage consumption varies between different meals (breakfast, lunch, dinner, supper/evening meal, snacks and between weekdays and weekend-days in Norwegian adults. A cross-sectional dietary survey was conducted among Norwegian adults (n = 1787 in 2010–2011. Two telephone-administered 24 h recalls were used for dietary data collection. Breakfast was the most important meal for milk and juice consumption, dinner for sugar-sweetened beverages and wine, and snacks for water, coffee, artificially sweetened beverages, and beer. Consumption of sugar-sweetened and artificially sweetened beverages did not differ between weekdays and weekend-days among consumers. The average intake of wine and beer (men only was higher on weekend-days. Higher age was positively associated with wine consumption and negatively associated with consumption of water, sugar-sweetened, and artificially sweetened beverages. Higher education was associated with consumption of water, beer, and wine, whereas lower education was associated with sugar-sweetened beverage consumption. Beverage consumption patterns among Norwegian adults vary between different meal types and in subgroups of the population. Alcohol consumption was higher on weekend-days. Knowledge regarding beverage consumption patterns in the population should be considered when revising dietary guidelines in the future.

  10. Changes in sensory characteristics and their relation with consumers' liking, wanting and sensory satisfaction: Using dietary fibre and lime flavour in Stevia rebaudiana sweetened fruit beverages

    DEFF Research Database (Denmark)

    Mielby, Line H.; Andersen, Barbara Vad; Jensen, Sidsel

    2016-01-01

    The beverage industry has long revolved around sugar reduction as a response to heightened calorie and health awareness. More recently dietary fibre has also garnered attention to meet the consumer's demands for low calorie and yet more satiating food and beverages. From a health perspective...

  11. Physical Activity and Beverage Consumption among Adolescents

    Directory of Open Access Journals (Sweden)

    Maria del Mar Bibiloni

    2016-06-01

    Full Text Available This study assessed the relationship between physical activity and beverage consumption among adolescents with a population based cross-sectional survey was carried out in the Balearic Islands, Spain (n = 1988; 12–17 years old. Body composition, educational and income level, physical activity (PA, and beverage consumption and energy intake were assessed. Sixty-two percent of adolescents engaged in >300 min/week of PA. Boys were more active than girls, younger adolescents were more active than older counterparts, low parental income was associated with physical inactivity, and time spent watching TV (including, TV, Internet or handheld cellular devices was inversely associated with PA practice. The average beverage intake of the studied adolescents was 0.9 L/day, higher in boys than in girls. Beverage intake was positively associated with PA practice, and the highest amount of energy intake from beverages was observed in active boys and girls. Most of the studied adolescent population met the PA recommendations. Gender, age, parental income, and time spent watching TV were significant determinants of PA. Type and amount of beverages drunk varied according to gender and PA, and general daily total beverage intake was lower than recommended adequate fluid intake. PA behavior should be considered when analyzing beverage consumption in adolescents.

  12. Physical Activity and Beverage Consumption among Adolescents

    Science.gov (United States)

    Bibiloni, Maria del Mar; Özen, Asli Emine; Pons, Antoni; González-Gross, Marcela; Tur, Josep A.

    2016-01-01

    This study assessed the relationship between physical activity and beverage consumption among adolescents with a population based cross-sectional survey was carried out in the Balearic Islands, Spain (n = 1988; 12–17 years old). Body composition, educational and income level, physical activity (PA), and beverage consumption and energy intake were assessed. Sixty-two percent of adolescents engaged in >300 min/week of PA. Boys were more active than girls, younger adolescents were more active than older counterparts, low parental income was associated with physical inactivity, and time spent watching TV (including, TV, Internet or handheld cellular devices) was inversely associated with PA practice. The average beverage intake of the studied adolescents was 0.9 L/day, higher in boys than in girls. Beverage intake was positively associated with PA practice, and the highest amount of energy intake from beverages was observed in active boys and girls. Most of the studied adolescent population met the PA recommendations. Gender, age, parental income, and time spent watching TV were significant determinants of PA. Type and amount of beverages drunk varied according to gender and PA, and general daily total beverage intake was lower than recommended adequate fluid intake. PA behavior should be considered when analyzing beverage consumption in adolescents. PMID:27347993

  13. Commercial Speech Protection and Alcoholic Beverage Advertising.

    Science.gov (United States)

    Greer, Sue

    An examination of the laws governing commercial speech protection and alcoholic beverage advertisements, this document details the legal precedents for and implications of banning such advertising. An introduction looks at the current amount of alcohol consumed in the United States and the recent campaigns to have alcoholic beverage ads banned.…

  14. Alcoholic Beverage Consumption and Chronic Diseases

    Directory of Open Access Journals (Sweden)

    Yue Zhou

    2016-05-01

    Full Text Available Epidemiological and experimental studies have consistently linked alcoholic beverage consumption with the development of several chronic disorders, such as cancer, cardiovascular diseases, diabetes mellitus and obesity. The impact of drinking is usually dose-dependent, and light to moderate drinking tends to lower risks of certain diseases, while heavy drinking tends to increase the risks. Besides, other factors such as drinking frequency, genetic susceptibility, smoking, diet, and hormone status can modify the association. The amount of ethanol in alcoholic beverages is the determining factor in most cases, and beverage types could also make an influence. This review summarizes recent studies on alcoholic beverage consumption and several chronic diseases, trying to assess the effects of different drinking patterns, beverage types, interaction with other risk factors, and provide mechanistic explanations.

  15. Environmental management in the Dutch Food and Beverage industry. A longitudinal study into the joint impact of business network and firm characteristics on the adoption of environmental management capabilities

    NARCIS (Netherlands)

    Haverkamp, D.J.; Omta, S.W.F.

    2007-01-01

    Because of the growing societal concerns regarding industrial environmental pollution, it is essential to get a deeper understanding of the factors influencing firms to reduce their environmental impact. This book considers these concerns by evaluating the importance of these factors in reference to

  16. 29 CFR 779.388 - Exemption provided for food or beverage service employees.

    Science.gov (United States)

    2010-07-01

    ... of food or beverages for human consumption, either on the premises, or by such services as catering... recognized as retail sales or services in the particular industry. (d) If the establishment comes within the... catering, banquet, box lunch, or curb or counter service * * *.” (f) If the establishment by which...

  17. Innovation capabilities in food and beverages and technology-based innovation projects

    NARCIS (Netherlands)

    Tepic, M.; Fortuin, F.T.J.M.; Kemp, R.G.M.; Omta, S.W.F.

    2014-01-01

    Purpose - The aim of this paper is to establish the differences between the food and beverages (F&B) and technology-based industries with regards to the relation between previously identified success factors and innovation project performance. Design/methodology/approach - These differences are

  18. Electrochemical sensing carcinogens in beverages

    CERN Document Server

    Zia, Asif Iqbal

    2016-01-01

    This book describes a robust, low-cost electrochemical sensing system that is able to detect hormones and phthalates – the most ubiquitous endocrine disruptor compounds – in beverages and is sufficiently flexible to be readily coupled with any existing chemical or biochemical sensing system. A novel type of silicon substrate-based smart interdigital transducer, developed using MEMS semiconductor fabrication technology, is employed in conjunction with electrochemical impedance spectroscopy to allow real-time detection and analysis. Furthermore, the presented interdigital capacitive sensor design offers a sufficient penetration depth of the fringing electric field to permit bulk sample testing. The authors address all aspects of the development of the system and fully explain its benefits. The book will be of wide interest to engineers, scientists, and researchers working in the fields of physical electrochemistry and biochemistry at the undergraduate, postgraduate, and research levels. It will also be high...

  19. FUNCTIONAL BEVERAGES BASED ON VEGETABLE JUICES

    Directory of Open Access Journals (Sweden)

    Limareva N. S.

    2014-01-01

    Full Text Available This article covers development of functional beverages technology based on using vegetable juice with apple and beetroot pectin concentrates, content of vitamins, minerals and functional properties

  20. Intake of calorically sweetened beverages and obesity

    DEFF Research Database (Denmark)

    Olsen, N J; Heitmann, B L

    2009-01-01

    The prevalence of obesity has increased in the past 30 years, and at the same time a steep increase in consumption of soft drinks has been seen. This paper reviews the literature for studies on associations between intake of calorically sweetened beverages and obesity, relative to adjustment...... studies were identified. The majority of the prospective studies found positive associations between intake of calorically sweetened beverages and obesity. Three experimental studies found positive effects of calorically sweetened beverages and subsequent changes in body fat. Two experimental studies did...... not find effects. Eight prospective studies adjusted for energy intake. Seven of these studies reported associations that were essentially similar before and after energy adjustment. In conclusion, a high intake of calorically sweetened beverages can be regarded as a determinant for obesity. However...

  1. Advertising of ultra-processed foods and beverages: children as a vulnerable population

    Directory of Open Access Journals (Sweden)

    Christina Mallarino

    2013-10-01

    Full Text Available The rapid nutrition transition occurring in Latin America has resulted in a sharp increase of childhood overweight and obesity. Recent evidence has shown that food and beverage advertising has a great influence on children’s eating behavior. This population has become a key target market for the ultra-processed foods and beverages industry, which is marketing products in an aggressive way. Evidence shows that Latin American countries have poor regulation of ultra-processed foods and beverages advertising, where the discourse of self-regulation still prevails over statutory regulations. The following commentary explores how advertising might play an important role in developing unhealthy dietary patterns and obesity in Latin American children, as well as the urgent need for government action and the involvement of civil society to tackle this public health issue.

  2. Advertising of ultra-processed foods and beverages: children as a vulnerable population.

    Science.gov (United States)

    Mallarino, Christina; Gómez, Luis F; González-Zapata, Laura; Cadena, Yazmín; Parra, Diana C

    2013-10-01

    The rapid nutrition transition occurring in Latin America has resulted in a sharp increase of childhood overweight and obesity. Recent evidence has shown that food and beverage advertising has a great influence on children's eating behavior. This population has become a key target market for the ultra-processed foods and beverages industry, which is marketing products in an aggressive way. Evidence shows that Latin American countries have poor regulation of ultra-processed foods and beverages advertising, where the discourse of self-regulation still prevails over statutory regulations. The following commentary explores how advertising might play an important role in developing unhealthy dietary patterns and obesity in Latin American children, as well as the urgent need for government action and the involvement of civil society to tackle this public health issue.

  3. Effect of Functional Beverage on Blood Pressure and Urinary Electrolytes (Na, K and Ca in Adult Women with Prehypertension

    Directory of Open Access Journals (Sweden)

    Sri Yuni

    2016-10-01

    Full Text Available Summary. This study aimed to analyze the effect of intervention with functional beverage made from banana and soybean on blood pressure and urinary electrolytes’ concentrations in adult women with prehypertension. Subjects in this study were 24 adult women aged 25-59 years. They were assigned into two groups, the control group (n=10 that was given drinking water per day and the intervention group (n=13 that was given 300 ml of functional beverage and drinking water. The results showed that functional beverage consumption over a 14-day period without controlling sodium intake had a significant effect in increasing urinary potassium concentrations by 7.00 +7.55 mmol/24 hours (P<0.05, tended to decrease urinary calcium concentrations by 4.55 + 37.50 mg/24 hours, and tended to lower the systolic blood pressure by 4.77+ 10.87 mmHg and the diastolic blood pressure by 9.84+ 27.75 mmHg. In conclusion, intervention using functional beverage in people with prehypertension was proven to significantly increase urinary potassium concentrations, could control blood pressure and prevent hypertension. Industrial relevance. This study proved that the functional beverage, made from banana and soybeans, could increase the intake of natural potassium and control the blood pressure. This study is also useful as an alternative therapy for people with prehypertension, by using practical and ready-to-drink functional beverage product. Functional beverage is increasingly important nowadays because treatment of prehypertension with synthetic drugs will cause drug dependence and adverse negative effects. This study also provides information to the manufacturers to develop functional beverages, made from cheap and affordable raw ingredients. Therefore, the use of drugs in people with prehypertension can be avoided. Moreover, it is also safe to use to prevent hypertension in long-term. Keywords. blood pressure; functional beverage; prehypertension; urinary electrolytes

  4. Carcinogenic compounds in alcoholic beverages: an update.

    Science.gov (United States)

    Pflaum, Tabea; Hausler, Thomas; Baumung, Claudia; Ackermann, Svenja; Kuballa, Thomas; Rehm, Jürgen; Lachenmeier, Dirk W

    2016-10-01

    The consumption of alcoholic beverages has been classified as carcinogenic to humans by the International Agency for Research on Cancer (IARC) since 1988. More recently, in 2010, ethanol as the major constituent of alcoholic beverages and its metabolite acetaldehyde were also classified as carcinogenic to humans. Alcoholic beverages as multi-component mixtures may additionally contain further known or suspected human carcinogens as constituent or contaminant. This review will discuss the occurrence and toxicology of eighteen carcinogenic compounds (acetaldehyde, acrylamide, aflatoxins, arsenic, benzene, cadmium, ethanol, ethyl carbamate, formaldehyde, furan, glyphosate, lead, 3-MCPD, 4-methylimidazole, N-nitrosodimethylamine, pulegone, ochratoxin A, safrole) occurring in alcoholic beverages as identified based on monograph reviews by the IARC. For most of the compounds of alcoholic beverages, quantitative risk assessment provided evidence for only a very low risk (such as margins of exposure above 10,000). The highest risk was found for ethanol, which may reach exposures in ranges known to increase the cancer risk even at moderate drinking (margin of exposure around 1). Other constituents that could pose a risk to the drinker were inorganic lead, arsenic, acetaldehyde, cadmium and ethyl carbamate, for most of which mitigation by good manufacturing practices is possible. Nevertheless, due to the major effect of ethanol, the cancer burden due to alcohol consumption can only be reduced by reducing alcohol consumption in general or by lowering the alcoholic strength of beverages.

  5. Quality of fermented whey beverage with milk

    Directory of Open Access Journals (Sweden)

    Rakin Marica B.

    2016-01-01

    Full Text Available One of the most economical ways of whey processing is the production of beverages, that represents a single process that exploits all the potential of whey as a raw material. Functional and sensory characteristics of whey based beverages are a criterion that is crucial to the marketing of products and win over consumers. The aim of this study was to determine nutritional and functional characteristics of fermented whey beverage with milk and commercial ABY-6 culture. The results showed that the applied starter culture can be used for the production of fermented whey based beverage with satisfactory nutritional properties. Addition of milk was important not only in the nutritional quality of the resulting product, but also improved the taste, the homogeneity and stability. Analysis of the chemical composition of fermented whey based beverage and nutritional information about it indicates that the product is a good source of protein and calcium. Fermented beverage contained 8.07 log (CFU/mL, showed antioxidant activity of at least 38.1% and the titratable acidity of 28.2°SH corresponding to the acidity of the product in this category. [Projekat Ministarstva nauke Republike Srbije, br. TR 31017 i br. 451-03-00605/2012-16/85

  6. Drinking to our health: can beverage companies cut calories while maintaining profits?

    Science.gov (United States)

    Kleiman, S; Ng, S W; Popkin, B

    2012-03-01

    Carbonated soft drinks and other beverages make up an increasing percentage of energy intake, and there are rising public health concerns about the links between consumption of sugar-sweetened beverages and weight gain, obesity, and other cardiometabolic problems. In response, the food and beverage industry claims to be reformulating products, reducing package or portion sizes and introducing healthier options. Comparative analysis on various changes and their potential effects on public health are needed. We conduct a case study using the two largest and most influential producers of sweetened beverages, The Coca-Cola Company and PepsiCo Inc., who together control 34% of the global soft drink market, examining their product portfolios globally and in three critical markets (the United States, Brazil and China) from 2000 to 2010. On a global basis, total revenues and energy per capita sold increased, yet the average energy density (kJ 100 mL(-1) ) sold declined slightly, suggesting a shift to lower-calorie products. In the United States, both total energy per capita and average energy density of beverages sold decreased, while the opposite was true in the developing markets of Brazil and China, with total per capita energy increasing greatly in China and, to a lesser extent, in Brazil.

  7. Utilization of Whey for the Production of Instant Energy Beverage by Using Response Surface Methodology

    Directory of Open Access Journals (Sweden)

    Karunakar Singh

    2012-04-01

    Full Text Available Whey is obtained from dairy industries. It is generally disposed into sewage which creates major problem of pollution besides the loss of valuable nutrients. The process of whey utilization involves higher processing cost. Therefore, the aim of the present work was to develop low cost nutritious whey beverage for hard working group of people. Instant energy Ready To Serve (RTS whey beverage was prepared by hydrolyzing lactose with immobilized β-galactosidase enzyme, isolated from yeast culture Kluyveromyces marxianus. Sensory attributes, appearance, taste, aroma, overall acceptability and viscosity were the quality control parameters employed for beverage evaluation. Mango pulp concentration, stabilizer and sucrose added in beverage were optimized by the utilization of Response Surface Methodology (RSM. Based on contour plots and variance analysis, optimum values for mango pulp, stabilizer and sucrose were found to be 17.72, 0.17 and 12.0% respectively. The final product exhibited viscosity 1.753 cp. The energy value of prepared beverage was 322±3.08 KJ per 100 mL of product. The electrolyte composition was also found to be almost similar to the desired level.

  8. Quality Characteristics, Nutraceutical Profile, and Storage Stability of Aloe Gel-Papaya Functional Beverage Blend

    Directory of Open Access Journals (Sweden)

    Pushkala Ramachandran

    2014-01-01

    Full Text Available Aloe vera gel, well known for its nutraceutical potential, is being explored as a functional ingredient in a wide array of health foods and drinks. Processing of exotic fruits and herbal botanicals into functional beverage is an emerging sector in food industry. The present study was undertaken to develop a spiced functional RTS beverage blend using Aloe gel (AG and papaya. Aloe gel (30%, papaya pulp (15%, spice extract (5%, and citric acid (0.1% were mixed in given proportion to prepare the blend with TSS of 15 °Brix. The product was bottled, pasteurized, and stored at room temperature. The quality characteristics and storage stability of the spiced beverage blend (SAGPB were compared with spiced papaya RTS beverage (SPB. Periodic analysis was carried out up to five months for various physicochemical parameters, sugar profile, bioactive compounds, microbial quality, instrumental color, and sensory acceptability. The SAGPB exhibited superior quality characteristics compared to SPB both in fresh and in stored samples. The SPB was acceptable up to four months and SAGPB for five months. The results indicate that nutraceutical rich AG could be successfully utilized to develop functional fruit beverages with improved quality and shelf life.

  9. Industrial Fuel Flexibility Workshop

    Energy Technology Data Exchange (ETDEWEB)

    none,

    2006-09-01

    On September 28, 2006, in Washington, DC, ITP and Booz Allen Hamilton conducted a fuel flexibility workshop with attendance from various stakeholder groups. Workshop participants included representatives from the petrochemical, refining, food and beverage, steel and metals, pulp and paper, cement and glass manufacturing industries; as well as representatives from industrial boiler manufacturers, technology providers, energy and waste service providers, the federal government and national laboratories, and developers and financiers.

  10. Beverage consumption and adult weight management: A review.

    Science.gov (United States)

    Dennis, Elizabeth A; Flack, Kyle D; Davy, Brenda M

    2009-12-01

    Total energy consumption among United States adults has increased in recent decades, and energy-containing beverages are a significant contributor to this increase. Because beverages are less satiating than solid foods, consumption of energy-containing beverages may increase energy intake and lead to weight gain; trends in food and beverage consumption coinciding with increases in overweight and obesity support this possibility. The purpose of this review is to present what is known about the effect of beverage consumption on short-term (i.e., meal) energy intake, as well as longer-term effects on body weight. Specific beverages addressed include water, other energy-free beverages (diet soft drinks, coffee and tea), and energy-containing beverages (soft drinks, juices and juice drinks, milk and soy beverages, alcohol). Existing evidence, albeit limited, suggests that encouraging water consumption, and substituting water and other energy-free beverages (diet soft drinks, coffee and tea) for energy-containing beverages may facilitate weight management. Energy-containing beverages acutely increase energy intake, however long-term effects on body weight are uncertain. While there may be health benefits for some beverage categories, additional energy provided by beverages should be compensated for by reduced consumption of other foods in the diet.

  11. Beverage consumption and paediatric NAFLD.

    Science.gov (United States)

    Mosca, Antonella; Della Corte, Claudia; Sartorelli, Maria Rita; Ferretti, Francesca; Nicita, Francesco; Vania, Andrea; Nobili, Valerio

    2016-12-01

    Non-alcoholic fatty liver disease (NAFLD) is the most common chronic liver disease in children and adolescents, due to the increased worldwide incidence of obesity among children. It is now clear enough that of diet high in carbohydrates and simple sugars are associated with hepatic steatosis and non-alcoholic steatohepatitis (NASH). Several studies have shown that an increased consumption of simple sugars is also positively associated with overweight and obesity, and related co-morbidities, such as type 2 diabetes, metabolic syndrome and NAFLD. It is difficult to define the role of the various components of soft drinks and energy drinks in the pathogenesis of NAFLD and its progression in NASH, but the major role is played by high calorie and high sugar consumption, mainly fructose. In addition, other components of these beverages (e.g. xanthine) seem to have an important role in the pathogenesis of metabolic disorders, crucial pathways involved in NAFLD/NASH. The drastic reduction in the consumption of energy drinks and soft drinks is an appropriate intervention for the prevention of obesity and NAFLD in young people.

  12. Gestão estratégica e as competências gerenciais no departamento de marketing: estudo de uma indústria de bebidas Strategic management and the managing competences in the marketing department: a study in a beverage industry

    Directory of Open Access Journals (Sweden)

    Lindiane da Veiga Baisch

    2013-03-01

    Full Text Available DOI: 10.5902/198346597689O presente trabalho apresenta um estudo de caso de uma indústria de bebidas, localizada no município de Santa Maria/RS, que utiliza o planejamento estratégico em suas atividades.  O objetivo desta pesquisa é identificar as competências gerenciais do gerente de marketing da empresa em estudo. Para atingir este objetivo, estudou-se o Modelo Estrada (2007 de gestão estratégica, analisou-se o planejamento estratégico e também as competências, presentes e esperadas do gerente de marketing da empresa em questão. A coleta dos dados ocorreu por meio de levantamento documental, e aplicou-se uma entrevista semiestruturada junto ao gerente de marketing, seu superior direto e seus subordinados. Com essas entrevistas, foi possível fazer a análise das competências gerenciais que esse profissional apresenta e as que deveria apresentar, para o eficiente desempenho de suas funções e a otimização da gestão estratégica da empresa. This work presents the study in a beverage industry, in the city of Santa Maria in the state of Rio Grande do Sul, Brazil, that uses strategic planning in its activities. The research aimed to identify the managing competences of the marketing manager at the studied company. In order to achieve this goal, we studied the Estrada (2007 strategic management model, where we analyzed the present and expected roles and the competences of the marketing manager. In order to collect data, we applied a semi structured interview to the marketing manager, his/her boss and his/her subordinates. We analyze the managing competences that this professional has and should have, for an efficient performs at its functions and the optimization of the company strategic management.

  13. Opportunities and Challenges of the Multinational Giants of Food and Beverage Industry into Second-tier Cities in China: A Case Study Based on Starbucks%探讨餐饮业跨国巨头进入我国二线城市的机遇与挑战——基于星巴克公司的个案研究

    Institute of Scientific and Technical Information of China (English)

    封韵

    2011-01-01

    在全球金融危机蔓延的当下,以星巴克为代表的餐饮业跨国巨头纷纷选择转战二线城市.我国二线城市潜在的强大购买力是吸引外商的最重要的砝码,但是高速的近乎疯狂的扩张以及二线城市本身固有的中国式的特点,都给跨国公司的成功经营带来了巨大的挑战和威胁.笔者将以星巴克扩张为例,由浅入深,循序渐进,进行扩张过程中的利弊得失分析,并提出行之有效的可行性建设意见.%In the current, with global financial crisis spreading, multinational giants of food and beverage industry whose representative is Starbucks have chosen the second-tier cities in China.Potentially powerful purchasing power of the second-tier cities in China attract the foreign, but the frenzied high-speed expansion and the inherent characteristics of second-tier Chinese cities bring tremendous challenges and threats to multinational corporations to operate successfully.Taking the expansion of Starbucks for example, the author analyzed the advantages and disadvantages in the process of expansion step by step and proposed effective advice.

  14. Food, fizzy, and football: promoting unhealthy food and beverages through sport - a New Zealand case study

    Directory of Open Access Journals (Sweden)

    Carter Mary-Ann

    2013-02-01

    children. The findings suggest policies that restrict sponsorship of sports by unhealthy food and beverage manufacturers may help limit children’s exposure to unhealthy food marketing within New Zealand sports settings. Given the global nature of the food industry, the findings of this New Zealand case study may be relevant elsewhere.

  15. Beverages Sales in Mexico before and after Implementation of a Sugar Sweetened Beverage Tax

    Science.gov (United States)

    Colchero, M. A; Guerrero-López, Carlos Manuel; Molina, Mariana; Rivera, Juan Angel

    2016-01-01

    Objective To estimate changes in sales of sugar sweetened beverages (SSB) and plain water after a 1 peso per liter excise SSB tax was implemented in Mexico in January 2014. Material and Methods We used sales data from the Monthly Surveys of the Manufacturing Industry from January 2007 to December 2015. We estimated Ordinary Least Squares models to assess changes in per capita sales of SSB and plain water adjusting for seasonality and the global indicator of economic activity. Results We found a decrease of 7.3% in per capita sales of SSB and an increase of 5.2% of per capita sales of plain water in 2014–2015 compared to the pre-tax period (2007–2013). Conclusions Adjusting for variables that change over time and that are associated with the demand for SSB, we found the tax was associated with a reduction in per capita sales of SSB. The effectiveness of the tax should be evaluated in the medium and long term. PMID:27668875

  16. Yeasts Diversity in Fermented Foods and Beverages

    Science.gov (United States)

    Tamang, Jyoti Prakash; Fleet, Graham H.

    People across the world have learnt to culture and use the essential microorganisms for production of fermented foods and alcoholic beverages. A fermented food is produced either spontaneously or by adding mixed/pure starter culture(s). Yeasts are among the essential functional microorganisms encountered in many fermented foods, and are commercially used in production of baker's yeast, breads, wine, beer, cheese, etc. In Asia, moulds are predominant followed by amylolytic and alcohol-producing yeasts in the fermentation processes, whereas in Africa, Europe, Australia and America, fermented products are prepared exclusively using bacteria or bacteria-yeasts mixed cultures. This chapter would focus on the varieties of fermented foods and alcoholic beverages produced by yeasts, their microbiology and role in food fermentation, widely used commercial starters (pilot production, molecular aspects), production technology of some common commercial fermented foods and alcoholic beverages, toxicity and food safety using yeasts cultures and socio-economy

  17. Beverage Consumption and Adult Weight Management: A Review

    OpenAIRE

    DENNIS, ELIZABETH A.; Flack, Kyle D.; Davy, Brenda M.

    2009-01-01

    Total energy consumption among United States adults has increased in recent decades, and energy-containing beverages are a significant contributor to this increase. Because beverages are less satiating than solid foods, consumption of energy-containing beverages may increase energy intake and lead to weight gain; trends in food and beverage consumption coinciding with increases in overweight and obesity support this possibility. The purpose of this review is to present what is known about the...

  18. Do Alcohol Consumption Patterns of Adolescents Differ by Beverage Type?

    Science.gov (United States)

    Werch, Chudley; Jobli, Edessa C.; Moore, Michele J.; DiClemente, Carlo C.; Heather, Dore S.; Brown, C. Hendricks

    2006-01-01

    The overall purpose of this study was to explore the alcohol consumption patterns of adolescents by beverage type. A total of 705 primarily 9th grade students were recruited to participate in this study in the spring of 2002. Alcoholic beverage use differed significantly across gender and ethnicity on a number of beverage-specific drinking…

  19. Surface-active proteins from Fusarium spp. and their role in gushing in carbonated beverages

    OpenAIRE

    Lutterschmid, Georg

    2011-01-01

    Gushing is the spontaneous over-foaming of bottled carbonated beverages, particularly of beer. Due to its negative economical and image-damaging consequences it is of great interest for the beverage industry. To clarify the molecular causes of malt-related gushing, five surface-active proteins from filamentous fungi and from barley were heterologously expressed in Pichia pastoris. The proteins were isolated and their gushing-inducing activity was determined. The protein FcHyd5p was identified...

  20. Investigating product development strategy in beverage industry using factor analysis

    Directory of Open Access Journals (Sweden)

    Naser Azad

    2013-03-01

    Full Text Available Selecting a product development strategy that is associated with the company's current service or product innovation, based on customers’ needs and changing environment, plays an important role in increasing demand, increasing market share, increasing sales and profits. Therefore, it is important to extract effective variables associated with product development to improve performance measurement of firms. This paper investigates important factors influencing product development strategies using factor analysis. The proposed model of this paper investigates 36 factors and, using factor analysis, we extract six most influential factors including information sharing, intelligence information, exposure strategy, differentiation, research and development strategy and market survey. The first strategy, partnership, includes five sub-factor including product development partnership, partnership with foreign firms, customers’ perception from competitors’ products, Customer involvement in product development, inter-agency coordination, customer-oriented approach to innovation and transmission of product development change where inter-agency coordination has been considered the most important factor. Internal strengths are the most influential factors impacting the second strategy, intelligence information. The third factor, introducing strategy, introducing strategy, includes four sub criteria and consumer buying behavior is the most influencing factor. Differentiation is the next important factor with five components where knowledge and expertise in product innovation is the most important one. Research and development strategy with four sub-criteria where reducing product development cycle plays the most influential factor and finally, market survey strategy is the last important factor with three factors and finding new market plays the most important role.

  1. Raw Material Influence on the Formation of Light Induced Off-Flavors in Cereal Based Beverages

    OpenAIRE

    Munoz Insa, Alicia

    2017-01-01

    Flavor stability has always been of particular interest in the brewing industry. Sunstruck flavor may occur if beer is exposed to light without protection. This work evaluates the potential of different raw materials, malting and brewing process on modifying the content of sunstruck flavor initiators and inhibitors. Furthermore, the results achieved by this work provide a valuable basis for the design of light stable cereal-based beverages. Die Aromastabilität des Bieres ist von jeher von ...

  2. Water Treatment Technologies Inspire Healthy Beverages

    Science.gov (United States)

    2013-01-01

    Mike Johnson, a former technician at Johnson Space Center, drew on his expertise as a wastewater engineer to create a line of kombucha-based probiotic drinks. Unpeeled Inc., based in Minneapolis-St. Paul, Minnesota, employs 12 people and has sold more than 6 million units of its NASA-inspired beverage.

  3. Ozone processing of foods and beverages

    Science.gov (United States)

    Ozone has a long history of use as a disinfectant in food and beverage processing. In the United States, the application of ozone to disinfect bottled water was approved as Generally Recognized As Safe (GRAS) in 1982. Later it was approved as a sanitizing agent for bottled water treatment lines. Ozo...

  4. Ribonucleic acids in different tea fungus beverages

    Directory of Open Access Journals (Sweden)

    Malbaša Radomir V.

    2003-01-01

    Full Text Available In human nutrition, nucleic acids have to be balanced and limited up to 2 g/day because purines are degraded to urate, and excessive production of urate is a cause of gout which primarily affects adult males. Tea fungus beverage is a well known drink with high nutritional value and certain curative effects. Its benefits have been proved in a number of studies but it is still necessary to examine some potential harmful effects of this beverage. The aim of this paper was to investigate content of ribonucleic acids (RNA produced during tea fungus fermentation on a usual substrate sweetened black tea, and on Jerusalem artichoke tubers (J.A.T extract using method by Munro and Fleck (1966. pH, ribonucleic acids and also the production of proteins that affect purity of nucleic acids preparations were monitored. A higher value of RNA has been noticed in J.A.T. beverage (0.57 mg/ml and with observation of usual daily dose of the beverage it is completely safe and useful one.

  5. Probiotic potentials of cereal-based beverages.

    Science.gov (United States)

    Enujiugha, Victor N; Badejo, Adebanjo A

    2017-03-04

    Probiotics offer remarkable potential for the prevention and management of various infective and noninfective disorders. They are reported to play key roles in the suppression of gastrointestinal infections, antimicrobial activity, improvement in lactose metabolism, reduction in serum cholesterol, immune system stimulation, antimutagenic properties, anticarcinogenic properties, anti-diarrheal properties, and improvement in inflammatory bowel disease. Although probiotic foods are classically confined to beverages and cheese, containing live organisms of the lactic acid bacteria family, such health-promoting foods are traditionally dairy-based, comprising milk and its fermented products. However, recent research focuses on the probiotic potentials of fermented cereal-based beverages which are especially consumed in developing countries characterized by low nutritional security and high incidence of gut pathogen infections. Moreover, lactose intolerance and cholesterol content associated with dairy products, coupled with the vegetarian tendencies of diverse populations in the third world, tend to enforce the recent recourse to nondairy beverages. Probiotic microorganisms are mostly of human or animal origin; however, strains recognized as probiotics are also found in nondairy fermented substrates. This review examines the potentials of some traditional cereal-based beverages to serve as probiotic foods, their microbial and functional properties, as well as their process optimization and storage for enhanced utilization.

  6. Solid state fermentation for foods and beverages

    NARCIS (Netherlands)

    Chen, J.; Zhu, Y.; Nout, M.J.R.; Sarkar, P.K.

    2013-01-01

    The book systematically describes the production of solid-state fermented food and beverage in terms of the history and development of SSF technology and SSF foods, bio-reactor design, fermentation process, various substrate origins and sustainable development. It emphasizes Oriental traditional foo

  7. 75 FR 80828 - Draft Compliance Policy Guide Sec. 510.800 Beverages-Serving Size Labeling; Availability

    Science.gov (United States)

    2010-12-23

    ... calories on the PDP of the label per 12 ounces: (1) Sports drinks (this term is used by industry and has not been defined by the Agency), (2) bottled water and water beverages, (3) soft drinks and diet soft... From the Federal Register Online via the Government Publishing Office ] DEPARTMENT OF HEALTH...

  8. AN EMPRICAL INVESTIGATION EMPLOYEE TURNOVER IN THE HOTEL ENTERPRISES FOOD AND BEVERAGE DEPARTMANTS

    Directory of Open Access Journals (Sweden)

    Ömer L. MET

    2010-06-01

    Full Text Available With the expansion of economic and social area in tourism industry, employees’ behavior has been getting important which is one of the basic production factors. Employee mobility is a reflection of employees’ behaviours emerged as a result of external and internal interference. Employee mobility is a concept which examines entering-leaving job movement and which has a great effect on employees and establishments. In the study, views of employees on employee mobility that was working in food-beverage department of hotel establishments was analyzed. The study consists of two parts that are literature review and methodology. In the part of literature review was done about the importance of food-beverage departments in hotel establishments and the concept of employee mobility. In the part of methodology questionnaire was designed and 379 employees that were working in food-beverage department of 4 and 5 star hotels in Çeşme were interviewed. The results showed that employees that were working in food-beverage department of hotel establishments were tend to employee mobility than other sector’s employees.

  9. Estimates of per capita exposure to substances migrating from canned foods and beverages.

    Science.gov (United States)

    Dionisi, G; Oldring, P K T

    2002-09-01

    A study was undertaken by European industry to estimate the consumption of canned beverages and foodstuffs. European can production data were used with adjustments for imports into and out of the EU. It was further assumed that can production, with adjustments, equalled consumption. Owing to the lack of actual consumption country-by-country or household-by-household data throughout Europe, only per capita estimates of consumption were possible. Data were compiled country-by-country for seven major can-producing EU Member States and for eight different types of canned food and two types of canned beverage (beer and soft drinks). The per capita consumption of canned foods was 1.1 cans/person/week, and consumption of canned fish was estimated as 2.2 kg/person/year. The estimate of per capita consumption of canned food was 62 g/person/day or 22.6 kg/person/year. Canned beverages account for about 60% of the consumption of canned foodstuffs. The usefulness of per capita consumption of beverages is questionable because consumption habits may vary more widely than those for canned foods. However, as the migration into beverages is insignificant, these data were added for completeness. Per capita consumption of canned beverages is 67 cans/person/year or 61 g/person/day. From the average can sizes, the surface area of the cans consumed was estimated. The per capita surface area exposure was 0.55 dm(2)/person/day for canned foods and 0.55 dm(2)/person/day for canned beverages, giving 1.1 dm(2)/person/day. Migration of a substance at 0.02 mg dm(2) gives an exposure of 0.01 mg/person/day assuming a per capita consumption, using a surface area model. Migration at 0.12 mg kg(-1) in food gives an exposure of 0.007 mg/person/day using a weight model. Both models assumed migration into all food types at the same level, which is highly unrealistic. Exposure to BADGE from canned foods has been used as a case study. The best estimate for a worst case per capita exposure to BADGE and

  10. Presence of Arsenic in Commercial Beverages

    Directory of Open Access Journals (Sweden)

    Jason Roberge

    2009-01-01

    Full Text Available Problem statement: This study’s goal was to assess the arsenic concentration of various beverages and broths purchased from a local chain supermarket. A source of chronic arsenic exposure occurs via food and beverage consumption. Groundwater levels of total arsenic are regulated (-1 by the Environmental Protection Agency (EPA but few studies have examined arsenic concentrations in common beverages. Approach: In the initial analysis of 19 items, total arsenic concentration was assessed from a variety of fruit juices, sports drinks, sodas and broths. Items found to contain levels of total arsenic ≥5.0 µg L-1 were further evaluated. Additional analysis included purchasing multiple brands of items ≥5.0 µg L-1and analyzing them for total arsenic and chemical species of arsenic. Results: Among the beverages in the initial analysis, apple juice (10.79 µg L-1 and grape juice (49.87 µg L-1 contained the highest levels of total arsenic. Upon examination of items with As concentrations above 5.0 µg L-1, varying concentrations of total arsenic were found in apple cider (range: 5.41-15.27 µg L-1, apple juice (range: 10.67-22.35 µg L-1, baby fruit juice (range: 13.91-16.51 µg L-1 and grape juice (range: 17.69-47.59 µg L-1. Conclusion: Many commercially available juices contained concentrations of arsenic that were higher than the standard for total arsenic allowed in groundwater as set forth by the EPA. The concentration of As in these juices varied between and within brands. In general, those consuming apple and grape juices are the young and elderly and it is these populations that may be more vulnerable to over exposure of heavy metals.

  11. Alcoholic beverages as determinants of traffic fatalities

    OpenAIRE

    José Mª Arranz; Gil, Ana I.

    2008-01-01

    The most important contribution of this research lies in considering the impact of wine, beer and liquors on the ratio of traffic fatalities because each kind of alcoholic beverage is characterized by different ethanol content. The data, drawn for case of Spain, validate our theoretical hypothesis. Our findings support the strategy of incrementing alcohol taxes in order to reduce the negative externalities of alcohol abuse. However, it is necessary to implement non-economic policies because o...

  12. Fermented probiotic beverages based on acid whey

    Directory of Open Access Journals (Sweden)

    Katarzyna Skryplonek

    2015-12-01

    Full Text Available Background. Production of fermented probiotic beverages can be a good method for acid whey usage. The obtained products combine a high nutritional value of whey with health benefits claimed for probiotic bac- teria. The aim of the study was to define quality properties of beverages based on fresh acid whey and milk with addition of buttermilk powder or sweet whey powder. Material and methods. Samples were inoculated with two strains of commercial probiotic cultures: Lac- tobacillus acidophilus La-5 or Bifidobacterium animalis Bb-12. After fermentation, samples were stored at refrigerated conditions. After 1, 4, 7, 14 and 21 days sensory characteristics, hardness, acetaldehyde content, titratable acidity, pH acidity and count of bacteria cells were evaluated. Results. Throughout all storage period, the number of bacteria was higher than 8 log cfu/ml in the all sam- ples. Beverages with La-5 strain had higher hardness and acidity, whilst samples with Bb-12 contained more acetaldehyde. Samples with buttermilk powder had better sensory properties than with sweet whey powder. Conclusions. Obtained products made of acid whey combined with milk and fortified with buttermilk pow- der or sweet whey powder, are good medium for growth and survival of examined probiotic bacteria strains. The level of bacteria was sufficient to provide health benefits to consumers.

  13. Factors that influence beverage choices at meal times

    DEFF Research Database (Denmark)

    Mueller Loose, Simone; Jaeger, S. R.

    2012-01-01

    Beverages are consumed at almost every meal occasion, but knowledge about the factors that influence beverage choice is less than for food choice. The aim of this research was to characterize and quantify factors that influence beverage choices at meal times. Insights into what beverages are chosen...... by whom, when and where can be helpful for manufacturers, dieticians/health care providers, and health policy makers. A descriptive framework – the food choice kaleidoscope [Jaeger et al., 2011, Appetite, 56(2), 412-23] was applied to self-reported 24h food recall data from a sample of New Zealand...... consumers. Participants (n=164) described 8356 meal occasions in terms of foods and beverages consumed, and the contextual characteristics of the occasion. Beverage choice was explored with random-parameter logit regressions to reveal influences linked to food items eaten, context factors and person factors...

  14. Maqui berry vs Sloe berry--liquor-based beverage for new development.

    Science.gov (United States)

    Gironés-Vilaplana, Amadeo; Moreno, Diego A; García-Viguera, Cristina

    2015-01-01

    "Pacharin" is an aniseed liquor-based beverage made with sloe berry (Prunus spinosa L.) that has been produced in northern Spain. On the other hand, maqui berry (Aristotelia chilensis) is a common edible berry from Chile, and currently under study because of its multiple beneficial effects on health. The aim of this work was to design a new aniseed liquor-based beverage with maqui berry, as an industrial alternative to a traditional alcoholic product with bioactive berries. The characterization of its composition, compared with the traditional "Pacharin", and its evolution during maceration (6 and 12 months) showed that the new maqui liquor had significantly-higher anthocyanin retention over time. More studies on the organoleptic properties and bioactivity are underway.

  15. Herbal beverages formulations and bioactive properties: a comparative study.

    OpenAIRE

    Barreira, João C.M.; Morais, Ana L.; Oliveira, M. B. P. P.; Isabel C. F. R. Ferreira

    2011-01-01

    Herbal beverages are among the main products which claim medicinal benefits, specially related with antioxidant properties [1,2]. The definition of herbal beverages (“teas”) as functional drinks might be related with the plant species from which is prepared, formulation or preparation method. In this study the beverages were prepared from Camellia sinensis (black and green tea), Aspalathus linearis (red tea) and Cochlospermum angolensis (borututu tea), available in different formulations (bag...

  16. The 'Sydney Principles' for reducing the commercial promotion of foods and beverages to children.

    Science.gov (United States)

    Swinburn, Boyd; Sacks, Gary; Lobstein, Tim; Rigby, Neville; Baur, Louise A; Brownell, Kelly D; Gill, Tim; Seidell, Jaap; Kumanyika, Shiriki

    2008-09-01

    A set of seven principles (the 'Sydney Principles') was developed by an International Obesity Taskforce (IOTF) Working Group to guide action on changing food and beverage marketing practices that target children. The aim of the present communication is to present the Sydney Principles and report on feedback received from a global consultation (November 2006 to April 2007) on the Principles. The Principles state that actions to reduce marketing to children should: (i) support the rights of children; (ii) afford substantial protection to children; (iii) be statutory in nature; (iv) take a wide definition of commercial promotions; (v) guarantee commercial-free childhood settings; (vi) include cross-border media; and (vii) be evaluated, monitored and enforced. The draft principles were widely disseminated and 220 responses were received from professional and scientific associations, consumer bodies, industry bodies, health professionals and others. There was virtually universal agreement on the need to have a set of principles to guide action in this contentious area of marketing to children. Apart from industry opposition to the third principle calling for a statutory approach and several comments about the implementation challenges, there was strong support for each of the Sydney Principles. Feedback on two specific issues of contention related to the age range to which restrictions should apply (most nominating age 16 or 18 years) and the types of products to be included (31% nominating all products, 24% all food and beverages, and 45% energy-dense, nutrient-poor foods and beverages). The Sydney Principles, which took a children's rights-based approach, should be used to benchmark action to reduce marketing to children. The age definition for a child and the types of products which should have marketing restrictions may better suit a risk-based approach at this stage. The Sydney Principles should guide the formation of an International Code on Food and Beverage

  17. 4 CFR 25.8 - Alcoholic beverages and narcotics.

    Science.gov (United States)

    2010-01-01

    ... alcoholic beverages, narcotic drugs, hallucinogens, marijuana, barbiturates, or amphetamines is prohibited..., marijuana, barbiturate, or amphetamine. This prohibition shall not apply in cases where the drug is...

  18. Public Knowledge about Herbal Beverages in Penang, Malaysia

    Directory of Open Access Journals (Sweden)

    Munaver Nazir

    2009-01-01

    Full Text Available AIM OF STUDY:To explore public knowledge and perceptions of the efficacy, safety and reason to consume herbal beveragesincluding ginseng tea, gingko biloba tea and tongka ali tea.METHOD:This study was conducted in the state of Penang in June 2007. Participants were recruited at random;respondents were interviewed using a 19 item questionnaire. Non- parametric statistics was applied to analysethe data.RESULTS:Four hundred participants were recruited. Most of the respondents 228(57.0% were habitual consumers ofherbal beverages. 249(62.25% respondents believed that herbal beverages improved their health status.193(48.25% believed that herbal beverages boost the energy level of user and 120(30.0% used them toprevent diseases. 300(75% respondents agreed with the statement that herbal beverages are safe to use andthat they have less side effect than conventional medicines available on the market. Female respondents weremore likely to report using herbal beverages for slimming 78(19.5% and for cosmetic purposes 74(18.5%.However, the use of herbal beverages to boost energy levels was more frequent among male respondents.Respondents aged 18 – 25 years were significantly more likely to report the use of herbal beverages to preventcoughs and flu.CONCLUSION:This potentially ill advised and dangerous consumption of herbal beverages may delay appropriate help seekingfor various medical illnesses. In addition lack of knowledge about the side effects of herbal beverages may putusers at risk of side effects.

  19. New Trends in Beverage Packaging Systems: A Review

    Directory of Open Access Journals (Sweden)

    Marina Ramos

    2015-10-01

    Full Text Available New trends in beverage packaging are focusing on the structure modification of packaging materials and the development of new active and/or intelligent systems, which can interact with the product or its environment, improving the conservation of beverages, such as wine, juice or beer, customer acceptability, and food security. In this paper, the main nutritional and organoleptic degradation processes of beverages, such as oxidative degradation or changes in the aromatic profiles, which influence their color and volatile composition are summarized. Finally, the description of the current situation of beverage packaging materials and new possible, emerging strategies to overcome some of the pending issues are discussed.

  20. Oil Price Fluctuations and Industry Stock Return

    OpenAIRE

    Reza Tahmoorespour; Marjan Rezvani; Meysam Safari; Elias Randjbarand

    2015-01-01

    This study investigates the impact of oil price variation on 14 industries in six markets, including Canada, China, France, India, the United Kingdom, and the United States. Panel weekly data were collected from June 1998 to December 2011. The results indicate that price fluctuations primarily affect the Oil and Gas as well as the Mining industries and have the least influence on the Food and Beverage industry. Furthermore, in three out of six of these countries (Canada, France, and the U.K.)...

  1. Patrocinio de programas de actividad física por parte de la industria de bebidas azucaradas: ¿salud pública o relaciones públicas? Patrocínio de programas de atividade física por parte das indústrias de bebidas açucaradas: saúde pública ou relações públicas? Sponsorship of physical activity programs by the sweetened beverages industry: public health or public relations?

    Directory of Open Access Journals (Sweden)

    Luis Gómez

    2011-04-01

    dirigidas a regular a comercialização, comércio e oferta de seus produtos.The growing evidence on the association between consumption of sugar-sweetened beverages, obesity and other chronic diseases has highlighted the need to implement policy actions that go beyond programs exclusively focused on individual responsibility. In order to protect their commercial goals in Latin America, the sugar-sweetened beverage industry practices intense lobbying at high government levels in several countries across the region. This strategy is accompanied by corporate social responsibility programs that fund initiatives promoting physical activity. These efforts, although appearing altruistic, are intended to improve the industry's public image and increase political influence in order to block regulations counter to their interests. If this industry wants to contribute to human well being, as it has publicly stated, it should avoid blocking legislative actions intended to regulate the marketing, advertising and sale of their products.

  2. Quinoa Beverages: Formulation, Processing and Potential Health Benefits

    Directory of Open Access Journals (Sweden)

    Kaur Intelli

    2016-06-01

    Full Text Available Background and Aims: Research on innovative foods and beverages that serve well to the nutritional needs of individuals suffering from metabolic disorders like obesity, hypertension, diabetes, dyslipidemia is an urgent need for today. This study aims to describe a method for preparing gluten free quinoa beverages and to investigate their effects on human health.

  3. Pilot beverage carton collection and recycling 2013: Concise technical report

    NARCIS (Netherlands)

    Thoden Van Velzen, E.U.; Brouwer, M.T.; Keijsers, E.R.P.; Pretz, Th.; Feil, A.; Jansen, M.

    2013-01-01

    This report gives a technological description of the four common collection and recycling schemes that have been tested in the Netherlands as part of the pilot beverage cartons in 2013. During this pilot the collection and recycling of beverage cartons was tested in 37 different municipalities, with

  4. Atrial fibrillation in healthy adolescents after highly caffeinated beverage consumption: two case reports

    Directory of Open Access Journals (Sweden)

    Heyden Marybeth

    2011-01-01

    Full Text Available Abstract Introduction Energy drinks and highly caffeinated drinks comprise some of the fastest growing products of the beverage industry, often targeting teenagers and young adults. Cardiac arrhythmias in children related to high caffeine consumption have not been well described in the literature. This case series describes the possible association between the consumption of highly caffeinated drinks and the subsequent development of atrial fibrillation in the adolescent population. Case presentations We report the cases of two Caucasian adolescent boys of 14 and 16 years of age at the time of presentation, each without a significant cardiac history, who presented with palpitations or vague chest discomfort or both after a recent history of excessive caffeine consumption. Both were found to have atrial fibrillation on electrocardiogram; one patient required digoxin to restore a normal sinus rhythm, and the other self-converted after intravenous fluid administration. Conclusion With the increasing popularity of energy drinks in the pediatric and adolescent population, physicians should be aware of the arrhythmogenic potential associated with highly caffeinated beverage consumption. It is important for pediatricians to understand the lack of regulation in the caffeine content and other ingredients of these high-energy beverages and their complications so that parents and children can be educated about the risk of cardiac arrhythmias with excessive energy drink consumption.

  5. Magazine alcohol advertising compliance with the Australian Alcoholic Beverages Advertising Code.

    Science.gov (United States)

    Donovan, Kati; Donovan, Rob; Howat, Peter; Weller, Narelle

    2007-01-01

    The purpose of this study was to assess the frequency and content of alcoholic beverage advertisements and sales promotions in magazines popular with adolescents and young people in Australia, and assess the extent to which the ads complied with Australia's self-regulatory Alcoholic Beverages Advertising Code (ABAC). Alcohol advertisements and promotions were identified in a sample of 93 magazines popular with young people. The identified items were coded against 28 measures constructed to assess the content of the items against the five sections of the ABAC. Two thirds of the magazines contained at least one alcohol advertisement or promotion with a total of 142 unique items identified: 80 were brand advertisements and 62 were other types of promotional items (i.e. sales promotions, event sponsorships, cross promotions with other marketers and advertorials). It was found that 52% of items appeared to contravene at least one section of the ABAC. The two major apparent breaches related to section B--the items having a strong appeal to adolescents (34%) and to section C--promoting positive social, sexual and psychological expectancies of consumption (28%). It was also found that promotional items appeared to breach the ABAC as often as did advertisements. It is concluded that the self-regulating system appears not to be working for the alcoholic beverages industry in Australia and that increased government surveillance and regulation should be considered, giving particular emphasis to the inclusion of promotional items other than brand advertising.

  6. A new antioxidant beverage produced with green tea and apple.

    Science.gov (United States)

    Rubio-Perez, Jose M; Vidal-Guevara, Maria L; Zafrilla, Pilar; Morillas-Ruiz, Juana M

    2014-08-01

    Green tea and apple are natural products with health benefits. These healthy properties are linked closely to the antioxidant compounds, mainly phenolic compounds. These antioxidant compounds have a potential for preventing and treating cancer, cardiovascular, inflammatory and neurodegenerative diseases in humans. The aim of the present work was to design a new beverage with high antioxidant power combining extracts of green tea and apple, studying the antioxidant composition and activity, organoleptic properties (colour) and stability status during storage at different temperatures. The majority compounds identified in the beverage were flavan-3-ols, being the (-)-epigallocatechin-3-gallate which had the highest concentration. After storage, floridzine was the compound with lower decrease of concentration. The new designed beverage had a good colour, and high antioxidant activity and stability at room temperature, so that the beverage needs no refrigeration, showing potential for the development of new healthy functional beverages.

  7. Flavonoids protecting food and beverages against light.

    Science.gov (United States)

    Huvaere, Kevin; Skibsted, Leif H

    2015-01-01

    Flavonoids, which are ubiquitously present in the plant kingdom, preserve food and beverages at the parts per million level with minor perturbation of sensory impressions. Additionally, they are safe and possibly contribute positive health effects. Flavonoids should be further exploited for the protection of food and beverages against light-induced quality deterioration through: (1) direct absorption of photons as inner filters protecting sensitive food components; (2) deactivation of (triplet-)excited states of sensitisers like chlorophyll and riboflavin; (3) quenching of singlet oxygen from type II photosensitisation; and (iv) scavenging of radicals formed as reaction intermediates in type I photosensitisation. For absorption of light, combinations of flavonoids, as found in natural co-pigmentation, facilitate dissipation of photon energy to heat thus averting photodegradation. For protection against singlet oxygen and triplet sensitisers, chemical quenching gradually decreases efficiency hence the pathway to physical quenching should be optimised through product formulation. The feasibility of these protection strategies is further supported by kinetic data that are becoming available, allowing for calculation of threshold levels of flavonoids to prevent beer and dairy products from going off. On the other hand, increasing understanding of the interplay between light and matrix physicochemistry, for example the effect of aprotic microenvironments on phototautomerisation of compounds like quercetin, opens up for engineering better light-to-heat converting channels in processed food to eventually prevent quality loss.

  8. Beverages in the diets of American teenagers.

    Science.gov (United States)

    Guenther, P M

    1986-04-01

    The purpose of this study was to investigate the role of beverages, particularly soft drinks, in the diets of American teenagers by analyzing data collected in the Nationwide Food Consumption Survey, 1977-78. Interviewers obtained 24-hour recalls of dietary intake, and respondents completed diet records for the following 2 days. Variation in beverage intake was examined by eating occasion, season, day of the week, region, urbanization, race, age, sex, and household income. Soft drink and milk intakes were negatively correlated (r = -.22). Soft drinks were just as likely to be drunk at lunch or supper as for snacks. Those results suggest that teenagers may have substituted soft drinks for milk at meals. The nutritional impact of soft drink consumption was assessed by determining the part correlations of soft drink intake with intakes of energy and 14 nutrients, while controlling for 19 variables related to time, location, and personal and household characteristics. The negative part correlations of soft drink intake with intakes of calcium (-0.11), magnesium (-0.06), riboflavin (-0.09), vitamin A (-0.08), and ascorbic acid (-0.06) indicate that soft drinks may contribute to low intakes of those nutrients by some teenagers.

  9. Effect of beverage glucose and sodium content on fluid delivery

    Directory of Open Access Journals (Sweden)

    Cole Johnny

    2009-02-01

    Full Text Available Abstract Background Rapid fluid delivery from ingested beverages is the goal of oral rehydration solutions (ORS and sports drinks. Objective The aim of the present study was to investigate the effects of increasing carbohydrate and sodium content upon fluid delivery using a deuterium oxide (D2O tracer. Design Twenty healthy male subjects were divided into two groups of 10, the first group was a carbohydrate group (CHO and the second a sodium group (Na. The CHO group ingested four different drinks with a stepped increase of 3% glucose from 0% to 9% while sodium concentration was 20 mmol/L. The Na group ingested four drinks with a stepped increase of 20 mmol/L from 0 mmol/L to 60 mmol/l while glucose concentration was 6%. All beverages contained 3 g of D2O. Subjects remained seated for two hours after ingestion of the experimental beverage, with blood taken every 5 min in the first hour and every 10 min in the second hour. Results Including 3% glucose in the beverage led to a significantly greater AUC 60 min (19640 ± 1252 δ‰ vs. VSMOW.60 min than all trials. No carbohydrate (18381 ± 1198 δ‰ vs. VSMOW.60 min had a greater AUC 60 min than a 6% (16088 ± 1359 δ‰ vs. VSMOW.60 min and 9% beverage (13134 ± 1115 δ‰ vs. VSMOW.60 min; the 6% beverage had a significantly greater AUC 60 min than the 9% beverage. There was no difference in fluid delivery between the different sodium beverages. Conclusion In conclusion the present study showed that when carbohydrate concentration in an ingested beverage was increased above 6% fluid delivery was compromised. However, increasing the amount of sodium (0–60 mmol/L in a 6% glucose beverage did not lead to increases in fluid delivery.

  10. Whey based beverages - new generation of dairy products

    Directory of Open Access Journals (Sweden)

    Irena Jeličić

    2008-08-01

    Full Text Available Whey is a by product in the process of cheese production. Composition and characteristics of whey are depending on the production technology, the end product and the quality of used milk. Liquid whey consists of approximately 93% water and contains almost 50% of total solids present in the milk of which lactose is main constituent. Lactose is the main constituent of whey while proteins represent less than 1% of total solids. Minerals and vitamins are present in fewer amounts also. Production of whey based beverages started in 1970's and until today a wide range of different whey based beverages has been developed. They can be produced from native sweet or acid whey, from deproteinised whey, from native whey which was diluted with water, from whey powder or by whey fermentation. Non alcoholic whey beverages include wide range of products obtained by mixing native sweet, diluted or acid whey with different additives like tropical fruits (but also other fruits like apples, pears, strawberries or cranberries, crops and their products (mainly bran, isolates of vegetable proteins, CO2, chocolate, cocoa, vanilla extracts and other aromatizing agents. Special attention is being paid to production of fermented whey beverages with probiotic bacteria where the most important step is the choice of suitable culture of bacteria in order to produce functional beverage with high nutritional value and acceptable sensory characteristics. Non alcoholic whey beverages also include dietetic beverages, drinks with hydrolyzed lactose, milk like drinks and powder drinks. Whey is a very good raw material for production of alcoholic beverages due to the fact that the main constituent of the solid content is lactose (about 70%. Alcoholic whey beverages include drinks with small amount of alcohol (up to 1,5%, whey beer and whey wine. Whey beverages are suitable for wide range of consumers – from children to the elderly ones. They have very high nutritional value and good

  11. ANTIOXIDANT ACTIVITY AND POLYPHENOL CONTENT OF MALT BEVERAGES ENRICHED WITH BEE POLLEN

    Directory of Open Access Journals (Sweden)

    Miriam Solgajová

    2014-02-01

    Full Text Available In food industry, especially among the brewers, using of natural ingredients is increasingly growing demand. Beer is one of the most popular beverages in the world with evident positive effects on the overall health condition. It can be used as a base for developing a variety of products with specific physiological activity. Bee pollen is considered to be one of the possible sources of active ingredients for that purpose. Activity of phenolic and flavonoid compounds in bee pollen can contribute to the antioxidant potential of beer. The objective of this study was to examine the influence of different types and content of bee pollen on the antioxidant properties of malt beverages and to compare phenolic and flavonoid profiles. The technological process of malt beverages preparation with addition of bee pollen was also verified. It was found out that all beverages enriched with bee pollen had higher polyphenol, flavonoid content and antioxidant potential than control sample – pure wort. The higher antioxidant activities of all extracts was measured in sample R2 - wort with 0.6% of dry rapeseed pollen and sample R4 - wort with 0.6% of frozen rapeseed pollen. The higher phenolic content than in other samples was measured in sample M4 - wort with 0.6% of frozen poppy pollen and sample M1 - wort with 0.256% of dry poppy pollen. Higher total flavonoid content was found out in sample M2 - wort with 0.6% of dry poppy pollen and M4 - wort with 0.6% of frozen poppy pollen. In conclusion, the most noticeable results of antioxidant activity, phenolic and flavonoid content were achieved in samples with higher 0.6% addition of bee pollen, mostly poppy (Papaver somniferum L. pollen.

  12. Sensory quality evaluation of whey-based beverages

    Directory of Open Access Journals (Sweden)

    Veronika Legarová

    2010-12-01

    Full Text Available Whey as a by-product of the cheese industry is a source of biological and functional valuable proteins. The aim of this research was to evaluate the commercial potential of whey-based dairy beverages containing a definite amount of semi-skimmed milk addition. The purpose of this paper was to improve the whey flavour via its fermentation by commercial yogurt starter cultures, and via 25 % and 50 % of milk addition. The course of fermentation was monitored by pH and titratable acidity changes. The sensory profile of non-fermented and fermented drinks was assessed using unstructured graphical scales. No significant differences in acidity were found between the samples which were fermented for 3 or 4 hours, but a significant difference was found between samples of whey drinks without milk and samples with milk addition. Fermentation by yoghurt culture did not bring statistically significant improvement of the whey drink organoleptic properties, while the addition of milk was the most important factor influencing not only the total sensory quality of the whey drinks but also their flavour, appearance, colour, viscosity and homogeneity.

  13. Acidic organic compounds in beverage, food, and feed production.

    Science.gov (United States)

    Quitmann, Hendrich; Fan, Rong; Czermak, Peter

    2014-01-01

    Organic acids and their derivatives are frequently used in beverage, food, and feed production. Acidic additives may act as buffers to regulate acidity, antioxidants, preservatives, flavor enhancers, and sequestrants. Beneficial effects on animal health and growth performance have been observed when using acidic substances as feed additives. Organic acids could be classified in groups according to their chemical structure. Each group of organic acids has its own specific properties and is used for different applications. Organic acids with low molecular weight (e.g. acetic acid, lactic acid, and citric acid), which are part of the primary metabolism, are often produced by fermentation. Others are produced more economically by chemical synthesis based on petrochemical raw materials on an industrial scale (e.g. formic acid, propionic and benzoic acid). Biotechnology-based production is of interest due to legislation, consumer demand for natural ingredients, and increasing environmental awareness. In the United States, for example, biocatalytically produced esters for food applications can be labeled as "natural," whereas identical conventional acid catalyst-based molecules cannot. Natural esters command a price several times that of non-natural esters. Biotechnological routes need to be optimized regarding raw materials and yield, microorganisms, and recovery methods. New bioprocesses are being developed for organic acids, which are at this time commercially produced by chemical synthesis. Moreover, new organic acids that could be produced with biotechnological methods are under investigation for food applications.

  14. Comparative Analysis of Aluminum and Aluminum Free Recycled Multilayered Beverage Carton Packaging

    Directory of Open Access Journals (Sweden)

    László Koltai

    2013-11-01

    Full Text Available Packaging industry’s raw material producers face continuous challenges of sustainable development. Besides raw material and energy consumption mitigation, essential functions of product protection must be maintained. Re-use and recycling of waste materials must be provided, which is required by the European Union directives as well. Multi-beverage carton recycling is even more difficult due to the use of various materials, due to their diverse properties and qualities. The introduced paper is part of a complex study, which aims to prove that utilizing dry-grinding technology and no additives, semi-finished products can be produced for the packaging industry.

  15. Sensory profile, soluble sugars, organic acids, and mineral content in milk- and soy-juice based beverages.

    Science.gov (United States)

    Andrés, Víctor; Tenorio, M Dolores; Villanueva, M José

    2015-04-15

    The juice industry has undergone a continuous innovation to satisfy the increasing healthy food demand by developing, among others, beverages based on fruits and milk or soybeans. The comparison among the sensory attributes between nineteen commercial mixed beverages showed significant differences in colour, sweetness, acidity, and consistency. Sucrose and citric acid were found in large proportion due to their natural presence or their addition. Potassium was the major macromineral (148-941 mg/L), especially in soy beverages. The low concentration of sodium in soy drinks is a healthy characteristic. The profile of inorganic anions has been included for the first time. Sulphate (39-278 mg/L) and phosphate (51-428 mg/L) were the predominant anions. High correlations were found between the percentage of fruit and consistency, fructose, malic acid, potassium and phosphate content (r(2)>0.790). Based on the data obtained, these beverages show pleasant organoleptic characteristics and constitute a good source of essential nutrients for regular consumers.

  16. TRANSFORMATION OF THE CATEGORY "INCOME" AND ITS MODERN CONTENT IN THE ACCOUNTING SYSTEM OF ALCOHOL INDUSTRY

    Directory of Open Access Journals (Sweden)

    Manichkina M. V.

    2014-11-01

    Full Text Available The article analyzes the transformation of the category "Income", it is clarified the modern meaning of this concept, taking into account industry characteristics of organizations engaged in the production of alcohol and alcoholic beverages

  17. Relationship between physical properties and sensory attributes of carbonated beverages.

    Science.gov (United States)

    Kappes, S M; Schmidt, S J; Lee, S-Y

    2007-01-01

    Bulk sweeteners provide functional properties in beverages, including sweet taste, bulking, bitter masking, structure, and mouthfeel. Diet beverages come closer to the taste of regular beverages using a blend of high-intensity sweeteners; however, some properties, including bulking, structure, and mouthfeel, remain significantly different. Relating physical properties to sensory characteristics is an important step in understanding why mouthfeel differences are apparent in beverages sweetened with alternative sweeteners compared to bulk sweeteners. The objectives of this research were to (1) measure sweetener profile, Brix, refractive index, viscosity, a(w), carbonation, titratable acidity, and pH of commercial carbonated beverages; and (2) correlate the physical property measurements to descriptive analysis of the beverages. Correlation analysis, partial least squares, canonical correlation analysis, and cluster analysis were used to analyze the data. Brix, viscosity, and sweet taste were highly correlated among one another and were all negatively correlated to a(w). Carbonated and decarbonated pH were highly correlated to each other and were both negatively correlated to mouthcoating. Numbing, burn, bite, and carbonation were highly correlated to total acidity, citric acid, and ascorbic acid and negatively correlated to phosphoric acid. The mouthfeel difference between diet and regular lemon/lime carbonated beverages is small and may be related to overall differences between flavor, acid, and sweetener types and usage levels. This research is significant because it demonstrates the use of both sensory attributes and physical properties to identify types of ingredients and levels that may decrease the mouthfeel perception differences between regular and diet carbonated beverages, which could consequently lead to higher acceptance of diet beverages by the consumers of regular.

  18. Production Efficiency Audit on Tea Beverage Agroindustry

    Directory of Open Access Journals (Sweden)

    Hendra Adiyatna, . Marimin

    2001-04-01

    Full Text Available The objective of this work was to investigate and to apply economic efficiency performance measurement methods for tea beverage agroindustry. These measurements were based on twelve technique and economic efficiency criteria, which illustrate the condition of the processes. This illustration was able to explain the material and the energy utilization, variance of the processes and product, handling of the waste and acceptance in the market. The methodology was divided into three steps: (1 defining the technique and the economic criteria, appropriate to the circumstance of the processes, (2 state efficiency the level status, (3 evaluation and structure prioritizing of the processes improvement alternatives. The results of this work indicates that there are seven appropriate criteria. The status of the efficiency is in the medium level. The improvement priorities recommended include optimization of material and energy usage and minimization of breaktime of the critical processes

  19. Beverages formulated with whey protein and added lutein

    Directory of Open Access Journals (Sweden)

    Juliana de Cássia Gomes Rocha

    Full Text Available ABSTRACT: This study aimed to develop and characterize beverages formulated with whey protein and added lutein. Beverages formulated with 0.5 (F1, 2.0 (F2, 4.0 (F3 and 6.0% w/v (F4 whey protein were physicochemically and microbiologically characterized, and sensory evaluated. The physicochemical analyses indicated that the protein content significantly changed (P0.05 with increased protein content. The F2 formulation showed the highest sensory acceptance. Beverages offer a promising alternative to whey use and enhance the value of the product by the addition of lutein.

  20. Hurdle technology applied to prickly pear beverages for inhibiting Saccharomyces cerevisiae and Escherichia coli.

    Science.gov (United States)

    García-García, R; Escobedo-Avellaneda, Z; Tejada-Ortigoza, V; Martín-Belloso, O; Valdez-Fragoso, A; Welti-Chanes, J

    2015-06-01

    The effect of pH reduction (from 6·30-6·45 to 4·22-4·46) and the addition of antimicrobial compounds (sodium benzoate and potassium sorbate) on the inhibition of Saccharomyces cerevisiae and Escherichia coli in prickly pear beverages formulated with the pulp and peel of Villanueva (V, Opuntia albicarpa) and Rojo Vigor (RV, Opuntia ficus-indica) varieties during 14 days of storage at 25°C, was evaluated. RV variety presented the highest microbial inhibition. By combining pH reduction and preservatives, reductions of 6·2-log10 and 2·3-log10 for E. coli and S. cerevisiae were achieved respectively. Due to the low reduction of S. cerevisiae, pulsed electric fields (PEF) (11-15 μs/25-50 Hz/27-36 kV cm(-1)) was applied as another preservation factor. The combination of preservatives, pH reduction and PEF at 13-15 μs/25-50 Hz for V variety, and 11 μs/50 Hz, 13-15 μs/25-50 Hz for RV, had a synergistic effect on S. cerevisiae inhibition, achieving at least 3·4-log10 of microbial reduction immediately after processing, and more than 5-log10 at fourth day of storage at 25°C maintained this reduction during 21 days of storage (P > 0·05). Hurdle technology using PEF in combination with other factors is adequate to maintain stable prickly pear beverages during 21 days/25°C. Significance and impact of the study: Prickly pear is a fruit with functional value, with high content of nutraceuticals and antioxidant activity. Functional beverages formulated with the pulp and peel of this fruit represent an alternative for its consumption. Escherichia coli and Saccharomyces cerevisiae are micro-organisms that typically affect fruit beverage quality and safety. The food industry is looking for processing technologies that maintain quality without compromising safety. Hurdle technology, including pulsed electric fields (PEF) could be an option to achieve this. The combination of PEF, pH reduction and preservatives is an alternative to obtain safe and minimally processed

  1. 11 CFR 100.77 - Invitations, food, and beverages.

    Science.gov (United States)

    2010-01-01

    ... beverages is not a contribution where such items are voluntarily provided by an individual volunteering... of a political party for party-related activity, to the extent that: The aggregate value of...

  2. Plasma deuterium oxide accumulation following ingestion of different carbohydrate beverages.

    Science.gov (United States)

    Currell, Kevin; Urch, Joanna; Cerri, Erika; Jentjens, Roy L P; Blannin, Andy K; Jeukendrup, Asker E

    2008-12-01

    Optimal fluid delivery from carbohydrate solutions such as oral rehydration solutions or sports drinks is essential. The aim of the study was to investigate whether a beverage containing glucose and fructose would result in greater fluid delivery than a beverage containing glucose alone. Six male subjects were recruited (average age (+/-SD): 22 +/- 2 y). Subjects entered the laboratory between 0700 h and 0900 h after an overnight fast. A 600 mL bolus of 1 of the 3 experimental beverages was then given. The experimental beverages were water (W), 75 g glucose (G), or 50 g glucose and 25 g fructose (GF); each beverage also contained 3.00 g of D2O. Following administration of the experimental beverage subjects remained in a seated position for 180 min. Blood and saliva samples were then taken every 5 min in the first hour and every 15 min thereafter. Plasma and saliva samples were analyzed for deuterium enrichment by isotope ratio mass spectrometry. Deuterium oxide enrichments were compared using a 2-way repeated measures analysis of variance. The water trial (33 +/- 3 min) showed a significantly shorter time to peak than either G (82 +/- 40 min) or GF (59 +/- 25 min), but the difference between G and GF did not reach statistical significance. There was a significantly greater AUC for GF (55 673 +/- 10 020 delta per thousand vs. Vienna Standard Mean Ocean Water (VSMOW).180 min) and W (60 497 +/- 9864 delta per thousand vs. VSMOW.180 min) compared with G (46 290 +/- 9622 delta per thousand vs. VSMOW.180 min); W and GF were not significantly different from each other. These data suggest that a 12.5% carbohydrate beverage containing glucose and fructose results in more rapid fluid delivery in the first 75 min than a beverage containing glucose alone.

  3. Sugary beverages represent a threat to global health.

    Science.gov (United States)

    Popkin, Barry M

    2012-12-01

    Sugary beverages represent a major global threat to the health of all populations. The shifts in distribution, marketing, and sales have made them the plague of the globe in terms of obesity, diabetes, and a host of other chronic health problems. The fructose-laden beverages have unique properties that lead to lack of dietary compensation and direct adverse effects on our health. Global efforts to limit marketing and sales are necessary to protect the health of the planet.

  4. Intelligence in relation to later beverage preference and alcohol intake

    DEFF Research Database (Denmark)

    Mortensen, Laust Hvas; Sørensen, Thorkild I A; Grønbaek, Morten

    2005-01-01

    The health effects of drinking may be related to psychological characteristics influencing both health and drinking habits. This study aims to examine the relationship between intelligence, later beverage preference and alcohol intake.......The health effects of drinking may be related to psychological characteristics influencing both health and drinking habits. This study aims to examine the relationship between intelligence, later beverage preference and alcohol intake....

  5. Probiotic properties of yeasts occurring in fermented food and beverages

    DEFF Research Database (Denmark)

    Jespersen, Lene

    Besides being able to improve the quality and safety of many fermented food and beverages some yeasts offer a number of probiotic traits. Especially a group of yeast referred to as "Saccharomyces boulardii", though taxonomically belonging to Saccharomyces cerevisiae, has been claimed to have...... probiotic properties. Besides, yeasts naturally occurring globally in food and beverages will have traits that might have a positive impact on human health....

  6. IMPACT OF TECHNOLOGICAL DEVELOPMENT ON BUSINESS EFFICIENCY IN THE FOOD AND BEVERAGE DEPARTMENT

    Directory of Open Access Journals (Sweden)

    Slobodan Ivanovic

    2015-12-01

    Full Text Available Technological development has a great significance in the hospitality industry, specifically in the food and beverage department, and particularly in the differentiation of supply and price leadership. Technological development through the 20th century and the beginning of the 21st century led to a revolution in many fields, like communication, computer sciences to the monitoring of operations and better organization. The use of modern technological solutions affects the workforce, but it must be taken into account that the devices and equipment cannot compensate for the skills, knowledge, expertise and creativity of employees, so use of such devices and equipment decreases the need for unskilled and semiskilled workers. Innovations in the food and beverage department are important for competitive differentiation, but also innovations in the hospitality industry are always at risk as they can easily be copied and imitated, which leads the company to further innovation and improvement of services. Standardization of the working procedures, handling the groceries, binds the usage of technological solutions that allow standardization during the work, which regulates the number of employees needed, energy consumption, lower waste, with increased hygiene and cleanliness of the working process and greater effectiveness and cost efficiency for the company itself.

  7. Biopolymers from lactic acid bacteria. Novel applications in foods and beverages.

    Science.gov (United States)

    Torino, María I; Font de Valdez, Graciela; Mozzi, Fernanda

    2015-01-01

    Lactic acid bacteria (LAB) are microorganisms widely used in the fermented food industry worldwide. Certain LAB are able to produce exopolysaccharides (EPS) either attached to the cell wall (capsular EPS) or released to the extracellular environment (EPS). According to their composition, LAB may synthesize heteropolysaccharides or homopolysaccharides. A wide diversity of EPS are produced by LAB concerning their monomer composition, molecular mass, and structure. Although EPS-producing LAB strains have been traditionally applied in the manufacture of dairy products such as fermented milks and yogurts, their use in the elaboration of low-fat cheeses, diverse type of sourdough breads, and certain beverages are some of the novel applications of these polymers. This work aims to collect the most relevant issues of the former reviews concerning the monomer composition, structure, and yields and biosynthetic enzymes of EPS from LAB; to describe the recently characterized EPS and to present the application of both EPS-producing strains and their polymers in the fermented (specifically beverages and cereal-based) food industry.

  8. Biopolymers from lactic acid bacteria. Novel applications in foods and beverages

    Directory of Open Access Journals (Sweden)

    María Inés Torino

    2015-09-01

    Full Text Available Lactic acid bacteria (LAB are microorganisms widely used in the fermented food industry worldwide. Certain LAB are able to produce exopolysaccharides (EPS either attached to the cell wall (capsular EPS or released to the extracellular environment (EPS. According to their composition, LAB may synthesize heteropolysaccharides or homopolysaccharides. A wide diversity of EPS are produced by LAB concerning their monomer composition, molecular mass, and structure. Although EPS-producing LAB strains have been traditionally applied in the manufacture of dairy products such as fermented milks and yogurts, their use in the elaboration of low-fat cheeses, diverse type of sourdough breads, and certain beverages are some of the novel applications of these polymers. This work aims to collect the most relevant issues of the former reviews concerning the monomer composition, structure, and yields and biosynthetic enzymes of EPS from LAB; to describe the recently characterized EPS and to present the application of both EPS-producing strains and their polymers in the fermented (specifically beverages and cereal-based food industry.

  9. Biopolymers from lactic acid bacteria. Novel applications in foods and beverages

    Science.gov (United States)

    Torino, María I.; Font de Valdez, Graciela; Mozzi, Fernanda

    2015-01-01

    Lactic acid bacteria (LAB) are microorganisms widely used in the fermented food industry worldwide. Certain LAB are able to produce exopolysaccharides (EPS) either attached to the cell wall (capsular EPS) or released to the extracellular environment (EPS). According to their composition, LAB may synthesize heteropolysaccharides or homopolysaccharides. A wide diversity of EPS are produced by LAB concerning their monomer composition, molecular mass, and structure. Although EPS-producing LAB strains have been traditionally applied in the manufacture of dairy products such as fermented milks and yogurts, their use in the elaboration of low-fat cheeses, diverse type of sourdough breads, and certain beverages are some of the novel applications of these polymers. This work aims to collect the most relevant issues of the former reviews concerning the monomer composition, structure, and yields and biosynthetic enzymes of EPS from LAB; to describe the recently characterized EPS and to present the application of both EPS-producing strains and their polymers in the fermented (specifically beverages and cereal-based) food industry. PMID:26441845

  10. Role of food emulsifiers in milk coffee beverages.

    Science.gov (United States)

    Ogawa, A; Cho, H

    2015-07-01

    To emphasize the coffee flavor, many milk coffee beverages contain coffee extracts; these are the so-called "rich milk coffee" beverages. When the content of the coffee extracts increases, milk coffee beverages become unstable. The milk ring formation, or oiling off, is accelerated in these kinds of drinks. We prepared a "rich milk coffee" beverage and studied the stability of the emulsion. We also investigated the influence of the food emulsifiers on the stability of the emulsion. We tried to test the emulsifier system in order to improve the emulsion stability. When the milk coffee beverage with a low light value for the roasted coffee beans sterilized by UHT was stored at a low temperature, the milk component strongly separated. We found that the sucrose monoester with a high HLB and diglycerol monoester accelerated the milk separation, and the decaglycerol monoester controlled the milk separation. We discussed the milk separation mechanism and showed that maintaining the hydration of the hydrophilic group in the rich milk coffee beverage was related to the combination of emulsifiers that control the milk separation.

  11. Effects of sports drinks and other beverages on dental enamel.

    Science.gov (United States)

    von Fraunhofer, J Anthony; Rogers, Matthew M

    2005-01-01

    A high percentage of people consume soft drinks that contain sugar or artificial sweeteners, flavorings, and various additives. The popularity of sports (energy) drinks is growing and this pilot study compares enamel dissolution in these and a variety of other beverages. Enamel blocks (approximately 7.0 x 5.0 x 2.5 mm) were sectioned from sound extracted human premolars and molars and measured, weighed, and immersed in the selected beverages for a total of 14 days. The pH of all beverages was measured. The enamel sections were weighed at regular intervals throughout the immersion period with the solutions being changed daily; all studies were performed in duplicate. The data were subjected to one-way ANOVA with post hoc Scheffe testing. Enamel dissolution occurred in all of the tested beverages, with far greater attack occurring in flavored and energy (sports) drinks than previously noted for water and cola drinks. No correlation was found between enamel dissolution and beverage pH. Non-cola drinks, commercial lemonades, and energy/sports drinks showed the most aggressive dissolution effect on dental enamel. Reduced residence times of beverages in the mouth by salivary clearance or rinsing would appear to be beneficial.

  12. [Polyphenols content and antioxidant capacity in beverages made with panela].

    Science.gov (United States)

    Colina, Jhoana; Guerra, Marisa; Guilarte, Doralys; Alvarado, Carlos

    2012-09-01

    The objective of this work was to determine the total polyphenols content and antioxidant capacity in beverages made with panela (a natural sweetener obtained after drying the unrefined whole sugarcane juice) in order to assess their potential as sources of antioxidants. In beverages made with three panela brands (A, B and C) with lemon, tangerine and peach flavors, the total polyphenols content was determined using the Folin-Ciocalteu's reactive and antioxidant capacity was determined by three methods: antiradical efficiency DPPH, ferric reducing power (FRP) and oxygen radical absorbance capacity (ORAC). The total polyphenols content ranged from 0.76 to 1.26 EAG g/mL and 0.73 to 1.32 EAT g/mL. The lemon flavored beverage showed the highest total polyphenols content followed by tangerine and peach flavored beverages. The three beverages had a low antiradical efficiency (AE) and the antioxidant compounds present in the beverages showed a slow kinetic. The ferric reducing power ranged from 8.28 to 10.41 mmol Fe(+2)/L. The ORAC values ranged from 1,536 to 5,220 micromol ET/100 mL. The brand B showed the highest ORAC, followed by brands A and C. The brand-flavor interaction significantly affects the total polyphenols content and the EA, thermal processing also significantly affect the AE (p panela indicate that they are products potentially with antioxidant capacity.

  13. Carbonated beverages and gastrointestinal system: between myth and reality.

    Science.gov (United States)

    Cuomo, R; Sarnelli, G; Savarese, M F; Buyckx, M

    2009-12-01

    A wealth of information has appeared on non-scientific publications, some suggesting a positive effect of carbonated beverages on gastrointestinal diseases or health, and others a negative one. The evaluation of the properties of carbonated beverages mainly involves the carbon dioxide with which they are charged. Scientific evidence suggests that the main interactions between carbon dioxide and the gastrointestinal system occur in the oral cavity, the esophagus and the stomach. The impact of carbonation determines modification in terms of the mouthfeel of beverages and has a minor role in tooth erosion. Some surveys showed a weak association between carbonated beverages and gastroesophageal reflux disease; however, the methodology employed was often inadequate and, on the overall, the evidence available on this topic is contradictory. Influence on stomach function appears related to both mechanical and chemical effects. Symptoms related to a gastric mechanical distress appear only when drinking more than 300 ml of a carbonated fluid. In conclusion there is now sufficient scientific evidence to understand the physiological impact of carbonated beverages on the gastrointestinal system, while providing a basis for further investigation on the related pathophysiological aspects. However, more studies are needed, particularly intervention trials, to support any claim on the possible beneficial effects of carbonated beverages on the gastrointestinal system, and clarify how they affect digestion. More epidemiological and mechanistic studies are also needed to evaluate the possible drawbacks of their consumption in terms of risk of tooth erosion and gastric distress.

  14. Reducing added sugar intake in Norway by replacing sugar sweetened beverages with beverages containing intense sweeteners - a risk benefit assessment.

    Science.gov (United States)

    Husøy, T; Mangschou, B; Fotland, T Ø; Kolset, S O; Nøtvik Jakobsen, H; Tømmerberg, I; Bergsten, C; Alexander, J; Frost Andersen, L

    2008-09-01

    A risk benefit assessment in Norway on the intake of added sugar, intense sweeteners and benzoic acid from beverages, and the influence of changing from sugar sweetened to diet beverages was performed. National dietary surveys were used in the exposure assessment, and the content of added sugar and food additives were calculated based on actual contents used in beverages and sales volumes provided by the manufactures. The daily intake of sugar, intense sweeteners and benzoic acid were estimated for children (1- to 13-years-old) and adults according to the current intake level and a substitution scenario where it was assumed that all consumed beverages contained intense sweeteners. The change from sugar sweetened to diet beverages reduced the total intake of added sugar for all age groups but especially for adolescent. This change did not result in intake of intense sweeteners from beverages above the respective ADIs. However, the intake of acesulfame K approached ADI for small children and the total intake of benzoic acid was increased to above ADI for most age groups. The highest intake of benzoic acid was observed for 1- to 2-year-old children, and benzoic acid intake in Norwegian children is therefore considered to be of special concern.

  15. Beverages contribute extra calories to meals and daily energy intake in overweight and obese women.

    Science.gov (United States)

    Appelhans, Bradley M; Bleil, Maria E; Waring, Molly E; Schneider, Kristin L; Nackers, Lisa M; Busch, Andrew M; Whited, Matthew C; Pagoto, Sherry L

    2013-10-02

    Caloric beverages may promote obesity by yielding energy without producing satiety, but prior laboratory and intervention studies are inconclusive. This study examined whether the diets of free-living overweight and obese women show evidence that calories from beverages are offset by reductions in solid food within individual eating occasions and across entire days. Eighty-two women weighed and recorded all consumed foods and beverages for seven days. Beverages were coded as high-calorie (≥ 0.165 kcal/g) or low-calorie (high-calorie or low-calorie beverages and those with no reported beverage. Energy intake from solid food was also unrelated to the number of high-calorie or low-calorie beverages consumed per day. On average, eating occasions that included a high-calorie beverage were 169 kcal higher in total energy than those with no reported beverage, and 195 kcal higher in total energy than those that included a low-calorie beverage. Each high-calorie beverage consumed per day contributed an additional 147 kcal to women's daily energy intake, whereas low-calorie beverage intake was unrelated to daily energy intake. Beverages contributed to total energy intake in a near-additive fashion among free-living overweight and obese women, suggesting a need to develop more effective interventions to reduce caloric beverage intake in the context of weight management, and to potentially reexamine dietary guidelines.

  16. Analysis and Design of PLC-based Control System for Automatic Beverage Filling Machine

    Directory of Open Access Journals (Sweden)

    Yundan Lu

    2015-01-01

    Full Text Available Automatic filling system is the main equipment in the food machinery industry. With the development of beverage industry and increasing demand of the filling system. The relay control method in traditional Filling machine has low automation and integration level and cannot satisfy the rapid development of automatic production. PLC control method has advantages of simple programming, strong anti-interference and high working reliability, has gradually replace the relay control method. In this study, hardware and software for the automatic filling system based on PLC control is designed, especially the injection section servo control system which adopts the servo motor driver metering pump is carefully analyzed and the filling precision is highly improved.

  17. Latest about Spoilage by Yeasts: Focus on the Deterioration of Beverages and Other Plant-Derived Products.

    Science.gov (United States)

    Krisch, Judit; Chandrasekaran, Muthusamy; Kadaikunnan, Shine; Alharbi, Naiyf S; Vágvölgyi, Csaba

    2016-05-01

    Food and beverage deterioration by spoilage yeasts is a serious problem that causes substantial financial losses each year. Yeasts are able to grow under harsh environmental conditions in foods with low pH, low water activity, and high sugar and/or salt content. Some of them are extremely resistant to the traditional preservatives used in the food industry. The search for new methods and agents for prevention of spoilage by yeasts is ongoing, but most of these are still at laboratory scale. This minireview gives an overview of the latest research issues relating to spoilage by yeasts, with a focus on wine and other beverages, following the interest of the research groups. It seems that a better understanding of the mechanisms to combat food-related stresses, the characteristics leading to resistance, and rapid identification of strains of yeasts in foods are the tools that can help control spoilage yeasts.

  18. Self-regulation and the response to concerns about food and beverage marketing to children in the United States.

    Science.gov (United States)

    Wilde, Parke

    2009-03-01

    The Institute of Medicine reported in 2005 that food and beverage marketing to children and youth is "out of balance with healthful diets". The dominant policy response in the United States has been to encourage self-regulation by the food, beverage, advertising, and media industries. From a nutrition perspective, this deference to the private sector may seem surprising. This article reviews current economic and legal perspectives on food marketing to children that are motivating the policy decision to attempt a period of self-regulation. The empirical literature on this topic has been reinvigorated by new data on marketing practices and expenditures. The article concludes by considering whether more directive policies are possible in the future.

  19. Ergonomics Designs of Aluminum Beverage Cans & Bottles

    Science.gov (United States)

    Han, Jing; Itoh, Ryouiti; Yamazaki, Koetsu; Nishiyama, Sadao; Shinguryo, Takuro

    2005-08-01

    This paper introduced the finite element analyses into the ergonomics designs to evaluate the human feelings numerically and objectively. Two design examples in developing aluminum beverage cans & bottles are presented. The first example describes a design of the tab of the can with better finger access. A simulation of finger pulling up the tab of the can has been performed and a pain in the finger has been evaluated by using the maximum value of the contact stress of a finger model. The finger access comparison of three kinds of tab ring shape designs showed that the finger access of the tab that may have a larger contact area with finger is better. The second example describes a design of rib-shape embossed bottles for hot vending. Analyses of tactile sensation of heat have been performed and the amount of heat transmitted from hot bottles to finger was used to present the hot touch feeling. Comparison results showed that the hot touch feeling of rib-shape embossed bottles is better than that of cylindrical bottles, and that the shape of the rib also influenced the hot touch feeling.

  20. Production of Star Fruit Alcoholic Fermented Beverage.

    Science.gov (United States)

    Valim, Flávia de Paula; Aguiar-Oliveira, Elizama; Kamimura, Eliana Setsuko; Alves, Vanessa Dias; Maldonado, Rafael Resende

    2016-12-01

    Star fruit (Averrhoa carambola) is a nutritious tropical fruit. The aim of this study was to evaluate the production of a star fruit alcoholic fermented beverage utilizing a lyophilized commercial yeast (Saccharomyces cerevisiae). The study was conducted utilizing a 2(3) central composite design and the best conditions for the production were: initial soluble solids between 23.8 and 25 °Brix (g 100 g(-1)), initial pH between 4.8 and 5.0 and initial concentration of yeast between 1.6 and 2.5 g L(-1). These conditions yielded a fermented drink with an alcohol content of 11.15 °GL (L 100 L(-1)), pH of 4.13-4.22, final yeast concentration of 89 g L(-1) and fermented yield from 82 to 94 %. The fermented drink also presented low levels of total and volatile acidities.

  1. Food protein induced enterocolitis syndrome caused by rice beverage.

    Science.gov (United States)

    Caminiti, Lucia; Salzano, Giuseppina; Crisafulli, Giuseppe; Porcaro, Federica; Pajno, Giovanni Battista

    2013-05-14

    Food protein-induced enterocolitis syndrome (FPIES) is an uncommon and potentially severe non IgE-mediated gastrointestinal food allergy. It is usually caused by cow's milk or soy proteins, but may also be triggered by ingestion of solid foods. The diagnosis is made on the basis of clinical history and symptoms. Management of acute phase requires fluid resuscitation and intravenous steroids administration, but avoidance of offending foods is the only effective therapeutic option.Infant with FPIES presented to our emergency department with vomiting, watery stools, hypothension and metabolic acidosis after ingestion of rice beverage. Intravenous fluids and steroids were administered with good clinical response. Subsequently, a double blind placebo control food challenge (DBPCFC) was performed using rice beverage and hydrolyzed formula (eHF) as placebo. The "rice based formula" induced emesis, diarrhoea and lethargy. Laboratory investigations reveal an increase of absolute count of neutrophils and the presence of faecal eosinophils. The patient was treated with both intravenous hydration and steroids. According to Powell criteria, oral food challenge was considered positive and diagnosis of FPIES induced by rice beverage was made. Patient was discharged at home with the indication to avoid rice and any rice beverage as well as to reintroduce hydrolyzed formula. A case of FPIES induced by rice beverage has never been reported. The present case clearly shows that also beverage containing rice proteins can be responsible of FPIES. For this reason, the use of rice beverage as cow's milk substitute for the treatment of non IgE-mediated food allergy should be avoided.

  2. Overview of beverages with anti-aging functions in Chinese market.

    Science.gov (United States)

    Yang, Fan; Song, Jie; Liang, Ming; Ma, Fangli; Mao, Xinliang; Ma, Chung Wah; Zhang, Wanwan; Huang, Zebo

    2014-04-01

    Anti-aging Chinese medicines have been used in traditional beverages to promote health and prevent diseases. Interestingly, these functional beverages may be used differently between men and women, reflecting the "yin-yang" philosophy of Chinese medicine. Modern studies have revealed that some dietary natural products can slow aging in model organisms, and functional beverages containing such products have recently emerged in Chinese market, challenging the dominance of traditional functional beverages. Here we summarize both traditional anti-aging herbs and modern natural dietary compounds currently used in functional beverages in China, and also briefly outline the underlying mechanisms of the beverages in slowing aging process.

  3. Technique for rapid detection of phthalates in water and beverages

    KAUST Repository

    Zia, Asif I.

    2013-05-01

    ), USA. Results showed that the new sensor was able to detect different concentrations of phthalates in energy drinks. The experimental outcomes provided sufficient indication to favour the development of a low cost detection system for rapid quantification of phthalates in beverages for industrial use. © 2012 Elsevier Ltd. All rights reserved.

  4. Beverage-Specific Alcohol Sale and Cardiovascular Mortality in Russia

    Directory of Open Access Journals (Sweden)

    Y. E. Razvodovsky

    2010-01-01

    Full Text Available Objective. Recent research evidence suggests that the consumption of different types of alcoholic beverage may have a differential effect on cardiovascular diseases (CVD mortality rates. The aim of this study was to examine the relation between the consumption of different beverage types and CVD mortality rates in Russia across the later-Soviet and post-Soviet periods. Method. Age-standardized male and female CVD mortality data for the period 1970–2005 and data on beverage-specific alcohol sales were obtained Russian State Statistical Committee (Rosstat. Time-series analytical modeling techniques (ARIMA were used to examine the relation between the sales of different alcoholic beverages and CVD mortality rates. Results. Vodka consumption as measured by sales was significantly associated with both male and female CVD mortality rates: a 1 liter increase in vodka sales would result in a 5.3% increase in the male CVD mortality rate and a 3.7% increase in the female rate. The consumption of beer and wine were not associated with CVD mortality rates. Conclusions. The findings from this study suggest that public health efforts should focus on both reducing overall consumption and changing beverage preference away from distilled spirits in order to reduce cardiovascular mortality rates in Russia.

  5. Evaluation function of drinking ease from aluminum beverage bottles relative to optimum bottle opening diameter and beverage type.

    Science.gov (United States)

    Chihara, Takanori; Yamazaki, Koetsu

    2012-01-01

    In recent years, aluminum beverage bottles having screw tops with opening diameters of 28 and 38 mm have been launched in the Japanese market in keeping with the modern-day drinking habits of consumers. Although Japanese consumers are familiar with such bottles, a majority of them feel that the 28 mm opening is too small and the 38 mm opening is too large. Therefore, we felt the need to develop a method for evaluating consumer feelings when they drink a beverage directly from the bottle opening. For this purpose, we propose an evaluation function of drinking ease that calculates the optimum opening diameter of the bottle. From results of our previous study, we know that there exists an ideal volume of beverage flowing into the mouth, at which consumers feel most comfortable while drinking directly from bottles. Therefore, we define the evaluation function of drinking ease in terms of the difference between the actual volume of fluid in the mouth and the expected ideal volume. If this difference is small, consumers probably feel comfortable while drinking the beverage. We consider a design variable, i.e., the opening diameter, and two state variables, i.e., the volume of beverage remaining in the bottle and the height of consumers, and construct the response surface of the evaluation function by using radial basis function networks. In addition, for investigating the influence of beverage type on the evaluation function, we select green tea and a carbonated beverage (Coke) as test beverages. Results of optimization of the proposed function show that when the opening diameters are 35.4 mm and 34.4 mm in the case of green tea and Coke, respectively, the actual volume of fluid in the mouth is closest to the ideal volume and the participants feel most comfortable. These results are in agreement with results of our previous study that an opening diameter of 33 mm is optimum for young Japanese adults. Thus, we confirm that the proposed function is accurate; it can be used

  6. Associations of alcoholic beverage preference with cardiometabolic and lifestyle factors: the NQplus study

    NARCIS (Netherlands)

    Sluik, D.; Brouwer, E.M.; Vries, de J.H.M.; Geelen, M.M.E.E.; Feskens, E.J.M.

    2016-01-01

    Objectives The preference for a specific alcoholic beverage may be related to an individual's overall lifestyle and health. The objective was to investigate associations between alcoholic beverage preference and several cardiometabolic and lifestyle factors, including adiposity, cholesterol, glycate

  7. A nutritional comparison of foods and beverages marketed to children in two advertising policy environments.

    Science.gov (United States)

    Potvin Kent, Monique; Dubois, Lise; Wanless, Alissa

    2012-09-01

    Childhood obesity is associated with children's exposure to food/beverage marketing. Policy options in this area are being sought in order to reduce childhood obesity rates on a population-level. We examined the nutritional quality of foods advertised to children during their preferred television viewing in Ontario (Canada), where advertising is self-regulated by industry, and in Quebec (Canada), where a child-directed advertising ban exists. A total of 428 children aged 10-12 years completed television viewing diaries for 7 days. Thirty-two television stations were recorded simultaneously between 6 AM and midnight. A content analysis of 90 h of English Ontario, French Quebec, and English Quebec children's preferred viewing was then undertaken. A total of 429 food and beverage advertisements were analyzed and their nutritional quality was assessed. Food advertisements in the Quebec French sample were statistically significantly higher in total fat, saturated fat and protein, and lower in carbohydrates and sugar per 100 g, and as a percentage of energy than food ads in the two English samples. A statistically significantly lower percentage of the Quebec French food advertisements were classified as either high fat, sugar or sodium and a smaller proportion of food ads were classified as "less healthy" compared to the Ontario and Quebec English samples. These results suggest that the Quebec advertising ban is influencing the macronutrient profile of advertised foods viewed by French Quebec children during their preferred viewing and that their promotions are marginally healthier than that viewed by the English samples.

  8. Application of Novel Processing Methods for Greater Retention of Functional Compounds in Fruit-Based Beverages

    Directory of Open Access Journals (Sweden)

    Mariana Morales-de la Peña

    2016-06-01

    Full Text Available Eating habits of western populations are changing due to modern lifestyles. As a result, people are becoming more susceptible to chronic and degenerative diseases. This fact has motivated the food industry to develop functional products that could decrease the incidence of those disorders. It is well known that fruit juices, milk and soymilk possess high concentrations of antioxidant and bioactive substances. Hence, the development of these functional beverages is a potential way to take advantage of their nutritional properties and exotic flavors that could attract the interest of consumers. At the same time, application of the right preservation treatment is of high relevance in order to obtain safe products with convenient shelf life and high concentration of health-related compounds. This fact represents a great challenge that scientists and technologists are currently facing. Today, novel preservation processes such as high hydrostatic pressure (HHP, high intensity pulsed electric fields (HIPEF and ultrasound (US, among others, are being evaluated as an alternative to heat pasteurization, obtaining promising results. Hence, this review gathers the most relevant information about the development of mixed beverages containing fruit juices and milk or soymilk. Furthermore, the advantages and drawbacks of the application of non-thermal treatments for functional beverages’ preservation with high content of bioactive compounds are also mentioned.

  9. Recovery from Cycling Exercise: Effects of Carbohydrate and Protein Beverages

    Directory of Open Access Journals (Sweden)

    Christopher J. Womack

    2012-06-01

    Full Text Available The effects of different carbohydrate-protein (CHO + Pro beverages were compared during recovery from cycling exercise. Twelve male cyclists (VO2peak: 65 ± 7 mL/kg/min completed ~1 h of high-intensity intervals (EX1. Immediately and 120 min following EX1, subjects consumed one of three calorically-similar beverages (285–300 kcal in a cross-over design: carbohydrate-only (CHO; 75 g per beverage, high-carbohydrate/low-protein (HCLP; 45 g CHO, 25 g Pro, 0.5 g fat, or low-carbohydrate/high-protein (LCHP; 8 g CHO, 55 g Pro, 4 g fat. After 4 h of recovery, subjects performed subsequent exercise (EX2; 20 min at 70% VO2peak + 20 km time-trial. Beverages were also consumed following EX2. Blood glucose levels (30 min after beverage ingestion differed across all treatments (CHO > HCLP > LCHP; p < 0.05, and serum insulin was higher following CHO and HCLP ingestion versus LCHP. Peak quadriceps force, serum creatine kinase, muscle soreness, and fatigue/energy ratings measured pre- and post-exercise were not different between treatments. EX2 performance was not significantly different between CHO (48.5 ± 1.5 min, HCLP (48.8 ± 2.1 min and LCHP (50.3 ± 2.7 min. Beverages containing similar caloric content but different proportions of carbohydrate/protein provided similar effects on muscle recovery and subsequent exercise performance in well-trained cyclists.

  10. Sugar-sweetened and diet beverages in relation to visceral adipose tissue

    OpenAIRE

    Odegaard, Andrew O.; Choh, Audrey C.; Czerwinski, Stefan A; TOWNE, BRADFORD; Demerath, Ellen W.

    2011-01-01

    Frequent sugar-sweetened beverage (SSB) intake has been consistently associated with increased adiposity and cardio-metabolic risk, whereas the association with diet beverages is more mixed. We examined how these beverages associate with regional abdominal adiposity measures, specifically visceral adipose tissue (VAT). In a cross-sectional analysis of 791 non-Hispanic white men and women aged 18-70 we examined how beverage consumption habits obtained from a food frequency questionnaire associ...

  11. Progress achieved in restricting the marketing of high-fat, sugary and salty food and beverage products to children.

    Science.gov (United States)

    Kraak, Vivica I; Vandevijvere, Stefanie; Sacks, Gary; Brinsden, Hannah; Hawkes, Corinna; Barquera, Simón; Lobstein, Tim; Swinburn, Boyd A

    2016-07-01

    In May 2010, 192 Member States endorsed Resolution WHA63.14 to restrict the marketing of food and non-alcoholic beverage products high in saturated fats, trans fatty acids, free sugars and/or salt to children and adolescents globally. We examined the actions taken between 2010 and early 2016 - by civil society groups, the World Health Organization (WHO) and its regional offices, other United Nations (UN) organizations, philanthropic institutions and transnational industries - to help decrease the prevalence of obesity and diet-related noncommunicable diseases among young people. By providing relevant technical and policy guidance and tools to Member States, WHO and other UN organizations have helped protect young people from the marketing of branded food and beverage products that are high in fat, sugar and/or salt. The progress achieved by the other actors we investigated appears variable and generally less robust. We suggest that the progress being made towards the full implementation of Resolution WHA63.14 would be accelerated by further restrictions on the marketing of unhealthy food and beverage products and by investing in the promotion of nutrient-dense products. This should help young people meet government-recommended dietary targets. Any effective strategies and actions should align with the goal of WHO to reduce premature mortality from noncommunicable diseases by 25% by 2025 and the aim of the UN to ensure healthy lives for all by 2030.

  12. Beverage intake and obesity in Australian children

    Directory of Open Access Journals (Sweden)

    Clifton Peter M

    2011-12-01

    Full Text Available Abstract Background There have been increases in the obesity and overweight rates in Australian children over the past 25 years and it has been suggested that sugar sweetened beverages (SSB have played a role in this increase. Objective The objectives of this study were to: (1 examine SSB intakes in the 2007 Australian Children's Nutrition and Physical Activity Survey (2 relate SSB intake to rates of overweight and obesity, socio-economic status (SES, TV viewing time, and activity levels and (3 compare 2007 SSB intakes with data from the 1995 National Nutrition Survey. Design A computer assisted 24 h dietary recall in 4,400 children aged 2-16 years was performed. Results In the 2007 survey 47% of all children reported drinking SSBs with 25% consuming sugar sweetened soft drinks on the day of the survey. The mean consumption of soft drink was 436 g/d/consumer. Activity levels were unrelated to SSB consumption. Television viewing was positively related to soft drink consumption with a difference of 55 g/day from bottom to top tertile of time spent TV viewing (p = 0.015 in children aged 9-16 years. 55% of SSB consumption occurred at home and 10% occurred at school. Lower SES status was associated with a greater prevalence of SSB consumption- 30% for the lowest SES quartile vs 19% in the highest quartile. The proportion of overweight who consumed SSBs (which excludes 100% fruit was not different from the non-overweight children although the proportion of SSB consumers in the 6% of children who were obese was significant compared with the non-overweight children (59% vs 47%, p Conclusions This cross-sectional data set provides evidence that SSB consumption for Australian children is still high despite the decrease since 1995 in some age groups. It provides little support to conclude that overweight in children is currently being driven by excessive SSB consumption although it may be factor in some obese children. Conclusions are limited by the cross

  13. Influence of beverage composition on the results of erosive potential measurement by different measurement techniques.

    NARCIS (Netherlands)

    Jager, D.H.; Vieira, A.M.; Ruben, J.L.; Huysmans, M.C.D.N.J.M.

    2008-01-01

    The influence of beverage composition on the measurement of erosive potential is unclear. The aim of this study was to evaluate whether beverage composition influences the measurement of erosive potential and to evaluate the influence of exposure in small and large volumes. Eleven beverages were inc

  14. Influence of beverage composition on the results of erosive potential measurement by different measurement techniques

    NARCIS (Netherlands)

    Jager, D. H. J.; Vieira, A. M.; Ruben, J. L.; Huysmans, M. C. D. N. J. M.

    2008-01-01

    The influence of beverage composition on the measurement of erosive potential is unclear. The aim of this study was to evaluate whether beverage composition influences the measurement of erosive potential and to evaluate the influence of exposure in small and large volumes. Eleven beverages were inc

  15. 76 FR 22913 - Alcoholic Beverage Control Ordinance of the Paiute Tribe of Utah

    Science.gov (United States)

    2011-04-25

    ...: A. ``Alcoholic Beverage(s)'' means and shall include beer, wine, and liquor, as herein defined. B.... N. ``Wine'' means an alcoholic beverage obtained by the fermentation of the natural sugar content of.... Alcohol Training and Education. The Tribe shall require the Licensee of an Off-Premise Beer Retail...

  16. 21 CFR 102.33 - Beverages that contain fruit or vegetable juice.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Beverages that contain fruit or vegetable juice... for Specific Nonstandardized Foods § 102.33 Beverages that contain fruit or vegetable juice. (a) For a... other fruit juices.”) (d) In a diluted multiple-juice beverage or blend of single-strength juices...

  17. Sugar-Sweetened Beverage Consumption among a Subset of Canadian Youth

    Science.gov (United States)

    Vanderlee, Lana; Manske, Steve; Murnaghan, Donna; Hanning, Rhona; Hammond, David

    2014-01-01

    Background: Sugar-sweetened beverages (SSBs) may play a role in increased rates of obesity. This study examined patterns and frequencies of beverage consumption among youth in 3 distinct regions in Canada, and examined associations between beverage consumption and age, sex, body mass index (BMI), physical activity and dieting behavior, as well as…

  18. 11 CFR 100.138 - Sale of food and beverages by vendor.

    Science.gov (United States)

    2010-01-01

    ...) Exceptions to Expenditures § 100.138 Sale of food and beverages by vendor. The sale of any food or beverage..., is not an expenditure, provided that the charge is at least equal to the cost of such food or beverage to the vendor, to the extent that: The aggregate value of such discount given by the vendor...

  19. Fluid or fuel? The context of consuming a beverage is important for satiety.

    Directory of Open Access Journals (Sweden)

    Keri McCrickerd

    Full Text Available Energy-containing beverages have a weak effect on satiety, limited by their fluid characteristics and perhaps because they are not considered 'food'. This study investigated whether the context of consuming a beverage can influence the satiating power of its nutrients. Eighty participants consumed a lower- (LE, 75 kcal and higher-energy (HE, 272 kcal version of a beverage (covertly manipulated within-groups on two test days, in one of four beverage contexts (between-groups: thin versions of the test-drinks were consumed as a thirst-quenching drink (n = 20, a filling snack (n = 20, or without additional information (n = 20. A fourth group consumed subtly thicker versions of the beverages without additional information (n = 20. Lunch intake 60 minutes later depended on the beverage context and energy content (p = 0.030: participants who consumed the thin beverages without additional information ate a similar amount of lunch after the LE and HE versions (LE = 475 kcal, HE = 464 kcal; p = 0.690 as did those participants who believed the beverages were designed to quench-thirst (LE = 442 kcal, HE = 402 kcal; p = 0.213, despite consuming an additional 197 kcal in the HE beverage. Consuming the beverage as a filling snack led participants to consume less at lunch after the HE beverage compared to the LE version (LE = 506 kcal, HE = 437 kcal; p = 0.025. This effect was also seen when the beverages were subtly thicker, with participants in this group displaying the largest response to the beverage's energy content, consuming less at lunch after the HE version (LE = 552 kcal, HE = 415 kcal; p<0.001. These data indicate that beliefs about the consequences of consuming a beverage can affect the impact of its nutrients on appetite regulation and provide further evidence that a beverage's sensory characteristics can limit its satiating power.

  20. Interaction with customers: The Application of Social Media within the Austrian Supply Chain for Food and Beverages

    Directory of Open Access Journals (Sweden)

    Oliver Meixner

    2013-03-01

    Full Text Available Social media marketing has become a powerful tool of interaction with stakeholders. An increasing number of companies are using social media platforms to initiate active interaction and communication with current and prospective customers. Within this study, certain content and contact features, as well as social media activities of companies of the Austrian food and beverage industry were evaluated. Empirical findings concerning the threats, risks, and opportunities connected with the application of social media are presented. The results imply that social media applications are innovative alternatives for customer relationship management. However, more knowledge on how to properly use social media marketing seems to be necessary.

  1. Determination of Caffeine in Beverages by High Performance Liquid Chromatography.

    Science.gov (United States)

    DiNunzio, James E.

    1985-01-01

    Describes the equipment, procedures, and results for the determination of caffeine in beverages by high performance liquid chromatography. The method is simple, fast, accurate, and, because sample preparation is minimal, it is well suited for use in a teaching laboratory. (JN)

  2. Monitoring food and non-alcoholic beverage promotions to children.

    Science.gov (United States)

    Kelly, B; King, L; Baur, L; Rayner, M; Lobstein, T; Monteiro, C; Macmullan, J; Mohan, S; Barquera, S; Friel, S; Hawkes, C; Kumanyika, S; L'Abbé, M; Lee, A; Ma, J; Neal, B; Sacks, G; Sanders, D; Snowdon, W; Swinburn, B; Vandevijvere, S; Walker, C

    2013-10-01

    Food and non-alcoholic beverage marketing is recognized as an important factor influencing food choices related to non-communicable diseases. The monitoring of populations' exposure to food and non-alcoholic beverage promotions, and the content of these promotions, is necessary to generate evidence to understand the extent of the problem, and to determine appropriate and effective policy responses. A review of studies measuring the nature and extent of exposure to food promotions was conducted to identify approaches to monitoring food promotions via dominant media platforms. A step-wise approach, comprising 'minimal', 'expanded' and 'optimal' monitoring activities, was designed. This approach can be used to assess the frequency and level of exposure of population groups (especially children) to food promotions, the persuasive power of techniques used in promotional communications (power of promotions) and the nutritional composition of promoted food products. Detailed procedures for data sampling, data collection and data analysis for a range of media types are presented, as well as quantifiable measurement indicators for assessing exposure to and power of food and non-alcoholic beverage promotions. The proposed framework supports the development of a consistent system for monitoring food and non-alcoholic beverage promotions for comparison between countries and over time.

  3. Heat Transfer in Glass, Aluminum, and Plastic Beverage Bottles

    Science.gov (United States)

    Clark, William M.; Shevlin, Ryan C.; Soffen, Tanya S.

    2010-01-01

    This paper addresses a controversy regarding the effect of bottle material on the thermal performance of beverage bottles. Experiments and calculations that verify or refute advertising claims and represent an interesting way to teach heat transfer fundamentals are described. Heat transfer coefficients and the resistance to heat transfer offered…

  4. The Impact of Standard Nutrition Labels on Alcoholic Beverages

    Science.gov (United States)

    Martinez, Julia A.; Dale, Chelsea F.; Fontana, Victoria C.; Collier, Suzanne L.

    2015-01-01

    Whether or not to mandate nutrition labels on alcoholic beverages is a topic of debate. We examined the effect of nutrition labels on (1) plans for drinking and (2) alcohol expectancies. Study 1, n = 80 underage college drinkers responded to an image of a beer with or without a nutrition label. Study 2, n = 98 community drinkers responded to…

  5. Inhibition of enzymatic browning in foods and beverages.

    Science.gov (United States)

    McEvily, A J; Iyengar, R; Otwell, W S

    1992-01-01

    Enzymatic browning is a major factor contributing to quality loss in foods and beverages. Sulfiting agents are used commonly to control browning; however, several negative attributes associated with sulfites have created the need for functional alternatives. Recent advances in the development of nonsulfite inhibitors of enzymatic browning are reviewed. The review focuses on compositions that are of practical relevance to food use.

  6. PHYSICOCHEMICAL AND RHEOLOGICAL CHARACTERIZATION OF COMMERCIAL DAIRY FERMENTED BEVERAGES

    Directory of Open Access Journals (Sweden)

    KAMILLA SOARES MENDONÇA

    2015-12-01

    Full Text Available The Technical Regulation on Identity and Quality of Whey-based Drinks establish few parameters to dairy beverages, which may impair standardized product providing to the consumer. The ingathering of the physicochemical characteristics provides information that allow the standardization of the product and provide safety to the consumer, whereas the rheological characterization in important for the processing. Samples of five commercial brands of strawberry flavored dairy beverages, with ten to fourteen days of manufacture, from three different batches were analyzed in triplicate in order to study the percentage of protein, fat, pH, titratable acidity, total dry extract, fixed mineral residue and lactose. It was performed a colorimetric determination and verification of the presence of starch .The rheological tests were carried out in a rotational rheometer and the data was adjusted by Herschel-Bulkley’s model. The statistical analysis was executed by an analysis of variance and the Tukey’s test with 5% significance. The analysis showed that the percentages of lipids of three brands were below the required by legislation. Furthermore, the presence of starch in the composition was detected for all analyzed beverages. Both for the physicochemical and rheological parameters the brands of dairy beverage examined differed between themselves in several parameters. These results indicated the need to establish well-defined identity and quality standards aiming at product quality control and consumer safety improvement.

  7. Alcoholic beverage preference and dietary habits: a systematic literature review

    NARCIS (Netherlands)

    Sluik, D.; Bezemer, R.A.; Sierksma, A.; Feskens, E.J.M.

    2016-01-01

    Introduction: The aim of this review is to systematically and critically evaluate the existing literature into the association between alcoholic beverage preference and dietary habits in adults. Methods: A literature search was conducted in the databases of Medline (Pubmed), ISI Web of Knowledge, an

  8. Do alcoholic beverages interfere in the force of orthodontic elastics?

    Directory of Open Access Journals (Sweden)

    Matheus Melo PITHON

    Full Text Available Objective: To evaluate the effects of different alcoholic beverages on the decline in force of orthodontic elastics. Material and method: In a laboratory study, 6 groups of alcoholic beverages were tested. Control group (Group 1 was composed of distilled water. Experimental groups were Whisky (Group 2, Brandy (Group 3, Vodka (Group 4, Beer (Group 5, Sugar Cane Spirit/Rum (Group 6, Wine (Group 7. In the experimental groups, templates were used to enable elastics to be submerged in the alcoholic beverages for 30 seconds once a day. Force was measured with a digital dynamometer in six different time intervals: baseline, 1, 7, 14, 21 and 28 days. Result: There were no significant differences between the treatments in the time intervals: baseline, 7, 14 and 28 days. There were statistical differences between Group 7 and the others in the first 24 hours, and between Group 1 and the others after 21 days. After 28 days, there were no significant differences in the force pattern among all groups (p<0.05. Conclusion: Alcoholic beverages had no influence on the decline in force of the chain elastics.

  9. Mannan-stabilized oil-in-water beverage emulsions

    Science.gov (United States)

    The stabilizing effect of spruce galactoglucomannan (GGM) on a model beverage emulsion system was studied and compared to that of guar gum and locust bean gum galactomannans, konjac glucomannan, and corn arabinoxylan. In addition, enzymatic modification was applied on guar gum to examine the effect ...

  10. What Proportion of Preschool-Aged Children Consume Sweetened Beverages?

    Science.gov (United States)

    Nickelson, Jen; Lawrence, Jeannine C.; Parton, Jason M.; Knowlden, Adam P.; McDermott, Robert J.

    2014-01-01

    Background: Obesity affects nearly 17% of US children and youth 2-19?years old and 10% of infants and toddlers under the age of 2?years. One strategy for addressing obesity is to discourage sugar-sweetened beverage (SSB) consumption. Compared with their older school-aged counterparts, children =5?years depend largely on parents for the purchase…

  11. Alcoholic beverage preference and risk of becoming a heavy drinker

    DEFF Research Database (Denmark)

    Jensen, Majken Karoline; Andersen, Anne T; Sørensen, Thorkild I.A.;

    2002-01-01

    Studies have suggested that wine drinkers are at lower risk of death than beer or spirits drinkers. The aim of this study is to examine whether the risk of becoming a heavy or excessive drinker differs among individuals who prefer different types of alcoholic beverages....

  12. Characteristics of fermented plant beverages in southern Thailand

    Directory of Open Access Journals (Sweden)

    Charernjiratrakul, W.

    2005-05-01

    Full Text Available The characteristics of fermented plant beverages based on a sensory test, physico-chemical properties, enumeration of microorganisms present and their microbiological quality were investigated. A total of 19 samples of beverages collected from various sources in southern Thailand were examined. It was found that odor, color and clarity and the presence of Cu, Zn, K and Na were mainly dependent on the types of plant used and the additive of sugar or honey. Therefore, the appearance of the beverages was light brown and dark brown. An ester smell was occasionally detected. The fermented plant beverages had sour flavor that developed during fermentation and a little sweetness from residual sugar. The taste was related to the amounts of organic acid and sugar as measured in the ranges of 0.98-7.13% (pH 2.63-3.72 and 0.21-4.20%, respectively. The levels of alcohols measured as ethanol were between 0.03-3.32% and methanol in a range of 0.019 0.084%. Methanol production was dependent on both the fermentation process and the plant used. Total coliforms and Escherichia coli were not detected in any sample, whereas other microbes were detected in some samples as were total bacterial count, lactic acid bacteria, yeast and mold in amounts that differed depending on the fermentation time and also the level of sanitation of the production process.

  13. Beer consumers' perceptions of the health aspects of alcoholic beverages.

    Science.gov (United States)

    Wright, C A; Bruhn, C M; Heymann, H; Bamforth, C W

    2008-01-01

    Consumers' perceptions about alcohol are shaped by numerous factors. This environment includes advertisements, public service announcements, product labels, various health claims, and warnings about the dangers of alcohol consumption. This study used focus groups and questionnaires to examine consumers' perceptions of alcoholic beverages based on their nutritional value and health benefits. The overall purpose of this study was to examine beer consumers' perceptions of the health attributes and content of alcoholic beverages. Volunteers were surveyed at large commercial breweries in California, Missouri, and New Hampshire. The anonymous, written survey was presented in a self-explanatory format and was completed in 5 to 10 min. The content and style of the survey were derived from focus groups conducted in California. The data are separated by location, gender, and over or under the age of 30. Parametric data on beverage rating were analyzed using analysis of variance (ANOVA) while the nonparametric data from True/False or Yes/No questions were analyzed using chi-square. Although statistically significant variances did exist between survey location, gender, and age, general trends emerged in areas of inquiry. The findings indicate that a great opportunity exists to inform consumers about the health benefits derived from the moderate consumption of all alcoholic beverages.

  14. Determination of mechanism of flock sediment formation in tea beverages.

    Science.gov (United States)

    Niino, Hitoshi; Sakane, Iwao; Okanoya, Kazunori; Kuribayashi, Syuhei; Kinugasa, Hitoshi

    2005-05-18

    The mechanism of sediment formation during the storage of green tea beverage was investigated. Green tea extract was separated by Diaion HP-20 column chromatography, and a sediment-formation test was performed. Results showed that at least one compound of the substance causing flock sediment was contained in each of the HP-20 nonadsorbed and adsorbed fractions. From the following fractionations and structure analyses, the substance in the HP-20 adsorbed fraction was determined to be 1-O-galloyl-4,6-O-(S)-hexahydroxydiphenoyl-beta-D-glucose (strictinin), which is one of the ellagitannins. Strictinin was hydrolyzed to ellagic acid by heat-sterilization processes such as retort sterilization or the ultra-high temperature processing used during the manufacturing of tea beverages. Ellagic acid combined with proteins in the HP-20 nonadsorbed fraction to form an irreversible sediment of green tea beverage; ellagic acid and proteins were confirmed to be present in that sediment. The HP-20 adsorbed fraction contained little strictinin and formed hardly any sediment, suggesting that control of the strictinin content is significant in avoiding sediment formation during the manufacturing process of tea beverages.

  15. 豇豆饮料加工中酶解条件的研究%Study on the Conditions of Enzymatic Hydrolysis for Cowpeas Beverage

    Institute of Scientific and Technical Information of China (English)

    杨霞; 詹现璞; 唐艳红; 李少华

    2012-01-01

    [目的]研究豇豆饮料加工过程中酶解工艺,为豇豆饮料工业化生产提供理论依据和技术参数.[方法]采用L9(34)正交试验对豇豆饮料酶解条件进行优化.[结果]α-淀粉酶酶解最适温度60℃,pH 7.0,添加量0.4%,时间60 min.[结论]采用该酶解条件,可以得到颜色呈微红色,具有豇豆应有的清香和滋味,香气协调,口感较好,且液体呈均匀乳液状,具有良好的流动性的豇豆饮料.%[ Objective] To study the enzymatic hydrolysis in processing cowpeas beverage, so as to provide theoretical basis and technical parameters for the industrialized production of cowpeas beverage. [Method] An orthogonal design of L,(3 )was adopted to optimize the enzymatic hydrolysis conditions of cowpeas beverage. [ Result] The optimum hydrolysis conditions in this study were 60 ℃ of temperature, 7.0 of pH, 0.4% concentration and 60 min of time. [ Conclusion] In this way, we can get the red cowpeas beverage with fragrance, better harmony, delicious taste and good liquidity.

  16. Titratable acidity of beverages influences salivary pH recovery

    Directory of Open Access Journals (Sweden)

    Livia Maria Andaló TENUTA

    2015-01-01

    Full Text Available A low pH and a high titratable acidity of juices and cola-based beverages are relevant factors that contribute to dental erosion, but the relative importance of these properties to maintain salivary pH at demineralizing levels for long periods of time after drinking is unknown. In this crossover study conducted in vivo, orange juice, a cola-based soft drink, and a 10% sucrose solution (negative control were tested. These drinks differ in terms of their pH (3.5 ± 0.04, 2.5 ± 0.05, and 5.9 ± 0.1, respectively and titratable acidity (3.17 ± 0.06, 0.57 ± 0.04 and < 0.005 mmols OH- to reach pH 5.5, respectively. Eight volunteers with a normal salivary flow rate and buffering capacity kept 15 mL of each beverage in their mouth for 10 s, expectorated it, and their saliva was collected after 15, 30, 45, 60, 90, and 120 s. The salivary pH, determined using a mini pH electrode, returned to the baseline value at 30 s after expectoration of the cola-based soft drink, but only at 90 s after expectoration of the orange juice. The salivary pH increased to greater than 5.5 at 15 s after expectoration of the cola drink and at 30 s after expectoration of the orange juice. These findings suggest that the titratable acidity of a beverage influences salivary pH values after drinking acidic beverages more than the beverage pH.

  17. Titratable acidity of beverages influences salivary pH recovery.

    Science.gov (United States)

    Tenuta, Livia Maria Andaló; Fernández, Constanza Estefany; Brandão, Ana Carolina Siqueira; Cury, Jaime Aparecido

    2015-01-01

    A low pH and a high titratable acidity of juices and cola-based beverages are relevant factors that contribute to dental erosion, but the relative importance of these properties to maintain salivary pH at demineralizing levels for long periods of time after drinking is unknown. In this crossover study conducted in vivo, orange juice, a cola-based soft drink, and a 10% sucrose solution (negative control) were tested. These drinks differ in terms of their pH (3.5 ± 0.04, 2.5 ± 0.05, and 5.9 ± 0.1, respectively) and titratable acidity (3.17 ± 0.06, 0.57 ± 0.04 and pH 5.5, respectively). Eight volunteers with a normal salivary flow rate and buffering capacity kept 15 mL of each beverage in their mouth for 10 s, expectorated it, and their saliva was collected after 15, 30, 45, 60, 90, and 120 s. The salivary pH, determined using a mini pH electrode, returned to the baseline value at 30 s after expectoration of the cola-based soft drink, but only at 90 s after expectoration of the orange juice. The salivary pH increased to greater than 5.5 at 15 s after expectoration of the cola drink and at 30 s after expectoration of the orange juice. These findings suggest that the titratable acidity of a beverage influences salivary pH values after drinking acidic beverages more than the beverage pH.

  18. Frontostriatal and behavioral adaptations to daily sugar-sweetened beverage intake: a randomized controlled trial.

    Science.gov (United States)

    Burger, Kyle S

    2017-03-01

    Background: Current obesity theories suggest that the repeated intake of highly palatable high-sugar foods causes adaptions in the striatum, parietal lobe, and prefrontal and visual cortices in the brain that may serve to perpetuate consumption in a feed-forward manner. However, the data for humans are cross-sectional and observational, leaving little ability to determine the temporal precedence of repeated consumption on brain response.Objective: We tested the impact of regular sugar-sweetened beverage intake on brain and behavioral responses to beverage stimuli.Design: We performed an experiment with 20 healthy-weight individuals who were randomly assigned to consume 1 of 2 sugar-sweetened beverages daily for 21 d, underwent 2 functional MRI sessions, and completed behavioral and explicit hedonic assessments.Results: Consistent with preclinical experiments, daily beverage consumption resulted in decreases in dorsal striatal response during receipt of the consumed beverage (r = -0.46) and decreased ventromedial prefrontal response during logo-elicited anticipation (r = -0.44). This decrease in the prefrontal response correlated with increases in behavioral disinhibition toward the logo of the consumed beverage (r = 0.54; P = 0.02). Daily beverage consumption also increased precuneus response to both juice logos compared with a tasteless control (r = 0.45), suggesting a more generalized effect toward beverage cues. Last, the repeated consumption of 1 beverage resulted in an explicit hedonic devaluation of a similar nonconsumed beverage (P sugar-sweetened beverage intake in altering neurobehavioral responses to the regularly consumed beverage that may also extend to other beverage stimuli. Future research is required to provide evidence of replication in a larger sample and to establish whether the neurobehavioral adaptations observed herein are specific to high-sugar and/or nonnutritive-sweetened beverages or more generally related to the repeated consumption of

  19. Pengaruh Rasio Lancar, Perputaran Modal Kerja, dan Debt to Equity Ratio terhadap Profitabilitas pada Industri Makanan dan Minuman yang ada di Bursa Efek Indonesia

    OpenAIRE

    Rimbun Reka T.

    2011-01-01

    This research entitled "Effect of Current Ratio, Working Capital Turnover, and Debt to Equity Ratio on Profitability in Food and Beverage Industry in Indonesia Stock Exchange." The purpose of this research is to investigate and analyze the influence of Current Ratio, Working Capital Turnover, and Debt to Equity Ratio on Profitability in Food and Beverage Industry in Indonesia Stock Exchange. The research methodology used is descriptive analysis method and statistical analysis method. Thi...

  20. Relationship between Research Outcomes and Risk of Bias, Study Sponsorship, and Author Financial Conflicts of Interest in Reviews of the Effects of Artificially Sweetened Beverages on Weight Outcomes: A Systematic Review of Reviews

    Science.gov (United States)

    Kearns, Cristin E; Bero, Lisa A.

    2016-01-01

    Background Artificially sweetened beverage consumption has steadily increased in the last 40 years. Several reviews examining the effects of artificially sweetened beverages on weight outcomes have discrepancies in their results and conclusions. Objectives To determine whether risk of bias, results, and conclusions of reviews of effects of artificially sweetened beverage consumption on weight outcomes differ depending on review sponsorship and authors’ financial conflicts of interest. Methods We performed a systematic review of reviews of the effects of artificially sweetened beverages on weight. Two assessors independently screened articles for inclusion, extracted data, and assessed risks of bias. We compared risk of bias, results and conclusions of reviews by different industry sponsors, authors’ financial conflict of interest and journal sponsor. We also report the concordance between review results and conclusions. Results Artificial sweetener industry sponsored reviews were more likely to have favorable results (3/4) than non-industry sponsored reviews (1/23), RR: 17.25 (95% CI: 2.34 to 127.29), as well as favorable conclusions (4/4 vs. 15/23), RR: 1.52 (95% CI: 1.14 to 2.06). All reviews funded by competitor industries reported unfavorable conclusions (4/4). In 42% of the reviews (13/31), authors’ financial conflicts of interest were not disclosed. Reviews performed by authors that had a financial conflict of interest with the food industry (disclosed in the article or not) were more likely to have favorable conclusions (18/22) than reviews performed by authors without conflicts of interest (4/9), RR: 7.36 (95% CI: 1.15 to 47.22). Risk of bias was similar and high in most of the reviews. Conclusions Review sponsorship and authors’ financial conflicts of interest introduced bias affecting the outcomes of reviews of artificially sweetened beverage effects on weight that could not be explained by other sources of bias. PMID:27606602

  1. Knowledge, perceptions, and behaviors of adults concerning nonalcoholic beverages suggest some lack of comprehension related to sugars.

    Science.gov (United States)

    Rampersaud, Gail C; Kim, Hyeyoung; Gao, Zhifeng; House, Lisa A

    2014-02-01

    Key recommendations in the 2010 Dietary Guidelines for Americans and US Department of Agriculture's MyPlate are to reduce the intake of added sugars, particularly from sugar-sweetened beverages, and drink water instead of "sugary" beverages. However, little is known about consumer knowledge, perceptions, and behaviors regarding sugars in beverages. We hypothesized that consumers would have limited or inaccurate knowledge of the sugars in beverages and that their beverage consumption behaviors would not reflect their primary concerns related to sugars in beverages. An online survey was completed by 3361 adults 18 years and older residing throughout the United States. Water was consumed in the highest amounts followed by (in descending amounts) other beverages (includes coffee and tea), added sugar beverages, milk, diet drinks, and 100% fruit juice and blends. Participants primarily associated the term "sugary" with beverages containing added sugars; however, almost 40% identified 100% fruit juice as sugary. Some participants misidentified the types of sugars in beverages, particularly with respect to milk and 100% fruit juices. Generally, beverage choices were consistent with stated concerns about total, added, or natural sugars; however, less than 40% of participants identified added sugars as a primary concern when choosing beverages despite public health recommendations to reduce the intake of added sugars and sugar-sweetened beverages. Results suggest that there may be a considerable level of consumer misunderstanding or confusion about the types of sugars in beverages. More consumer research and education are needed with the goal of helping consumers make more informed and healthy beverage choices.

  2. Exposure to bisphenol A from drinking canned beverages increases blood pressure: randomized crossover trial.

    Science.gov (United States)

    Bae, Sanghyuk; Hong, Yun-Chul

    2015-02-01

    Bisphenol A (BPA) is a chemical used in plastic bottles and inner coating of beverage cans, and its exposure is almost ubiquitous. BPA has been associated with hypertension and decreased heart rate variability in the previous studies. The aim of the present study was to determine whether increased BPA exposure from consumption of canned beverage actually affects blood pressure and heart rate variability. We conducted a randomized crossover trial with noninstitutionalized adults, who were aged ≥60 years and recruited from a local community center. A total of 60 participants visited the study site 3 times, and they were provided the same beverage in 2 glass bottles, 2 cans, or 1 can and 1 glass bottle at a time. The sequence of the beverage was randomized. We then measured urinary BPA concentration, blood pressure, and heart rate variability 2 hours after the consumption of each beverage. The paired t test and mixed model were used to compare the differences. The urinary BPA concentration increased after consuming canned beverages by >1600% compared with that after consuming glass bottled beverages. Systolic blood pressure adjusted for daily variance increased by ≈4.5 mm Hg after consuming 2 canned beverages compared with that after consuming 2 glass bottled beverages, and the difference was statistically significant. The parameters of the heart rate variability did not show statistically significant differences.The present study demonstrated that consuming canned beverage and consequent increase of BPA exposure increase blood pressure acutely.

  3. Effects of initial air removal methods on microorganisms and characteristics of fermented plant beverages.

    Science.gov (United States)

    Kantachote, Duangporn; Charernjiratrakul, Wilawan

    2008-01-15

    The effects of 3 different methods for removing the initial air on the properties of fermented plant beverages produced from phom-nang seaweed (Gracilaria fisheri) and wild forest noni (Morinda coreia Ham.) were investigated. Only method M which covered the space above the fermentation liquid with a water filled plastic bag produced no surface film of yeast, had the highest acidity and also antibacterial activity from both plants after 90 days of fermentation. However, the yeast count still exceeded the standard guidelines for plant beverages. The fermented beverage from wild forest noni showed more antibacterial activity against 3 of 4 pathogenic bacteria tested than that from the phomnang seaweed, probably for its higher levels of acidity and ethanol content. Lactic Acid Bacteria (LAB) isolated from the fermentation samples from days 1-5 using the method M from both fermented plant beverages were Leuconostoc mesenteroides supsp. mesenteroides and Leu. mesenteroides subsp. dextranicum while presence of Lactobacilus plantarum was only recorded at days 4-5 in the wild forest noni beverage. From days 6-14 the isolates were Lactobacillus plantarum, Lactobacillus fermentum and Lactobacillus brevis from wild forest noni beverage, whereas only L. brevis was not detected in the seaweed beverage. During days 21-45 both beverages had a similar LAB population of L. plantarum and L. brevis while L. coryniformis was only found in the wild forest noni beverage. Between days 60-90 in both plant beverages only L. plantarum and Lactobacillius sp. were detected.

  4. Consuming calories and creating cavities: beverages NZ children associate with sport.

    Science.gov (United States)

    Smith, Moira; Jenkin, Gabrielle; Signal, Louise; McLean, Rachael

    2014-10-01

    Sugar-sweetened beverages (SSBs) are widely available, discounted and promoted, and despite recommendations to the contrary, frequently consumed by children. They provide few nutritional benefits, and their consumption is implicated in a number of poor health outcomes. This study examined the nature of the beverages that sport-playing New Zealand (NZ) children associate with sport. It assessed how well the beverages aligned with nutrition guidelines and relevant regulations, and their likely impacts on health. Eighty-two children (38 girls and 44 boys) aged 10-12 years were purposively selected from netball, rugby and football clubs in low and high socioeconomic neighbourhoods, in Wellington, New Zealand (NZ). Children photographed beverages they associated with sport. The beverages were then purchased and analysed in accordance with NZ nutrition guidelines, and relevant content and labelling regulations, by: package and serving size; energy, sugar, sodium and caffeine content; pH; and advisory statements. The beverages the children associated with sport overwhelmingly had characteristics which do not support children in adhering to NZ nutrition guidelines. Implementing public health mechanisms, such as healthy food and beverage policies, widely promoting water as the beverage of choice in sport, and implementing healthy eating and drinking campaigns in sports clubs, would assist children who play organised sport to select beverages that are in keeping with children's nutrition guidelines. As part of a comprehensive public health approach they would also reduce the substantial, unnecessary and potentially harmful contribution sugar-sweetened beverages make to their diet.

  5. Reduced Availability of Sugar-Sweetened Beverages and Diet Soda Has a Limited Impact on Beverage Consumption Patterns in Maine High School Youth

    Science.gov (United States)

    Whatley Blum, Janet E.; Davee, Anne-Marie; Beaudoin, Christina M.; Jenkins, Paul L.; Kaley, Lori A.; Wigand, Debra A.

    2008-01-01

    Objective: To examine change in high school students' beverage consumption patterns pre- and post-intervention of reduced availability of sugar-sweetened beverages (SSB) and diet soda in school food venues. Design: A prospective, quasi-experimental, nonrandomized study design. Setting: Public high schools. Participants: A convenience sample from…

  6. Characteristics of bacterial and fungal growth in plastic bottled beverages under a consuming condition model.

    Science.gov (United States)

    Watanabe, Maiko; Ohnishi, Takahiro; Araki, Emiko; Kanda, Takashi; Tomita, Atsuko; Ozawa, Kazuhiro; Goto, Keiichi; Sugiyama, Kanji; Konuma, Hirotaka; Hara-Kudo, Yukiko

    2014-01-01

    Microbial contamination in unfinished beverages can occur when drinking directly from the bottle. Various microorganisms, including foodborne pathogens, are able to grow in these beverages at room temperature or in a refrigerator. In this study, we elucidated the characteristics of microorganism growth in bottled beverages under consuming condition models. Furthermore, we provide insight into the safety of partially consumed bottled beverages with respect to food hygiene. We inoculated microorganisms, including foodborne pathogens, into various plastic bottled beverages and analysed the dynamic growth of microorganisms as well as bacterial toxin production in the beverages. Eight bottled beverage types were tested in this study, namely green tea, apple juice drink, tomato juice, carbonated drink, sport drink, coffee with milk, isotonic water and mineral water, and in these beverages several microorganism types were used: nine bacteria including three toxin producers, three yeasts, and five moulds. Following inoculation, the bottles were incubated at 35°C for 48 h for bacteria, 25°C for 48 h for yeasts, and 25°C for 28 days for moulds. During the incubation period, the number of bacteria and yeasts and visible changes in mould-growth were determined over time. Our results indicated that combinations of the beverage types and microorganism species correlated with the degree of growth. Regarding factors that affect the growth and toxin-productivity of microorganisms in beverages, it is speculated that the pH, static/shaking culture, temperature, additives, or ingredients, such as carbon dioxide or organic matter (especially of plant origin), may be important for microorganism growth in beverages. Our results suggest that various types of unfinished beverages have microorganism growth and can include food borne pathogens and bacterial toxins. Therefore, our results indicate that in terms of food hygiene it is necessary to consume beverages immediately after opening

  7. Production, composition, and application of coffee and its industrial residues

    OpenAIRE

    Mussatto, Solange I.; Machado, Ercília M. S.; Martins, Silvia; Teixeira, J.A.

    2012-01-01

    Coffee is one of the most consumed beverages in the world and is the second largest traded commodity after petroleum. Due to the great demand of this product, large amounts of residues are generated in the coffee industry, which are toxic and represent serious environmental problems. Coffee silverskin and spent coffee grounds are the main coffee industry residues, obtained during the beans roasting, and the process to prepare “instant coffee”, respectively. Recently, some attempts have been m...

  8. The Enzymatic Approach to Making of Alcoholic Beverages

    Directory of Open Access Journals (Sweden)

    Dilbar Mirzarakhmetova

    2011-11-01

    Full Text Available Immobilized yeast invertase was applied for treatment of alcoholic beverages with the aim of transformation of higher alcohols into alkylfructosides. Gas-liquid chromatography of treated water-alcoholic medium containing 3.0 mg/l isoamyl alcohol and 4% saccharose by immobilized invertase had shown the convertion of 40% isoamyl alcohol, which amounts to 1.8 mg/l absolute alcohol. Other parameters remained at the previous level. The high level of enzyme activity was observed when the initial concentration of sucrose in the reaction mixture attained 4.0-12.5%. Tasting of treated samples indicated the improvement of quality and degustational properties of beverages, they had softer and more harmonious taste and aroma in comparison with control sample and finished Vodka, which completed the cycle of technological processing.

  9. The prices of alcoholic beverages in the Nordic countries.

    Science.gov (United States)

    Horverak, O; Osterberg, E

    1992-10-01

    Apart from Denmark, all the Nordic countries have state-owned monopolies which handle all of the off-premise retail sales of wine and spirits. In some of the countries, the state monopoly also distributes strong and medium-strong beer. This paper discusses how the prices of beer, wine and spirits are set in the Nordic countries and compares the setting of prices in each. The paper shows that there are great differences both between the prices of alcoholic beverages in the Nordic countries and between the price-fixing mechanisms. The main part of the price differential is due to differences in taxation, but substantial discrepancies still exist when we look at prices exclusive of alcohol taxes. The reason for this is to be found in differences in profits and in the efficiency of producing and distributing alcoholic beverages. According to our data, it seems that some of the state monopolies are more effective than firms in the Danish market.

  10. Kombucha - functional beverage: Composition, characteristics and process of biotransformation

    Directory of Open Access Journals (Sweden)

    Markov Siniša L.

    2003-01-01

    Full Text Available Kombucha is a refreshing beverage obtained by the proces of biotransformation of sugared tea with a tea fungus. Kombucha is also frequently called "tea fungus" in the literature, although there is actually no fungus involved in the fermentation. The tea fungus is a symbiotic association of native yeasts and Acetobacteriaceae species fermenting sugared (5-10% black tea (0.2-0.5% into a kombucha beverage. After about 7-10 days incubation at room temperature, kombucha is ready. Growth patterns of tea fungus microorganisms during the biotransformation process of kombucha are not well documented. Tea fungus produces many substances, which with the supply of tea nutrients, give the drink its unusual flavour and healthy properties.

  11. Photostability of rebaudioside A and stevioside in beverages.

    Science.gov (United States)

    Clos, John F; DuBois, Grant E; Prakash, Indra

    2008-09-24

    The Coca-Cola Company and Cargill, Inc. have initiated the development and commercialization of the Stevia rebaudiana (Bertoni) derived sweetener rebaudioside A. Efforts were focused on high purity rebaudioside A (>97% by HPLC), commonly known as rebiana. In the course of the development program, extensive stability studies were carried out on rebiana, all supporting good stability for use in all food and beverage applications, including conditions where rebiana-sweetened beverages were exposed to light. Our findings on rebiana light stability refute those of an earlier study that suggested rebaudioside A to be unstable to sunlight exposure, while the structurally homologous stevioside is stable. We replicated the earlier study and found no significant photodegradation for either rebaudioside A or stevioside.

  12. Food and beverage policies and public health ethics.

    Science.gov (United States)

    Resnik, David B

    2015-06-01

    Government food and beverage policies can play an important role in promoting public health. Few people would question this assumption. Difficult questions can arise, however, when policymakers, public health officials, citizens, and businesses deliberate about food and beverage policies, because competing values may be at stake, such as public health, individual autonomy, personal responsibility, economic prosperity, and fairness. An ethically justified policy strikes a reasonable among competing values by meeting the following criteria: (1) the policy serves important social goal(s); (2) the policy is likely to be effective at achieving those goal(s); (3) less burdensome options are not likely to be effective at achieving the goals; (4) the policy is fair.

  13. Effect of beverage glucose and sodium content on fluid delivery

    OpenAIRE

    Cole Johnny; Clarke Juliette; Currell Kevin; Jeukendrup Asker E; Blannin Andrew K

    2009-01-01

    Abstract Background Rapid fluid delivery from ingested beverages is the goal of oral rehydration solutions (ORS) and sports drinks. Objective The aim of the present study was to investigate the effects of increasing carbohydrate and sodium content upon fluid delivery using a deuterium oxide (D2O) tracer. Design Twenty healthy male subjects were divided into two groups of 10, the first group was a carbohydrate group (CHO) and the second a sodium group (Na). The CHO group ingested four differen...

  14. Carbohydrate feeding and exercise: effect of beverage carbohydrate content.

    Science.gov (United States)

    Murray, R; Seifert, J G; Eddy, D E; Paul, G L; Halaby, G A

    1989-01-01

    The purpose of this study was to determine the effect of ingesting fluids of varying carbohydrate content upon sensory response, physiologic function, and exercise performance during 1.25 h of intermittent cycling in a warm environment (Tdb = 33.4 degrees C). Twelve subjects (7 male, 5 female) completed four separate exercise sessions; each session consisted of three 20 min bouts of cycling at 65% VO2max, with each bout followed by 5 min rest. A timed cycling task (1200 pedal revolutions) completed each exercise session. Immediately prior to the first 20 min cycling bout and during each rest period, subjects consumed 2.5 ml.kg BW-1 of water placebo (WP), or solutions of 6%, 8%, or 10% sucrose with electrolytes (20 mmol.l-1 Na+, 3.2 mmol.l-1 K+). Beverages were administered in double blind, counterbalanced order. Mean (+/- SE) times for the 1200 cycling task differed significantly: WP = 13.62 +/- 0.33 min, *6% = 13.03 +/- 0.24 min, 8% = 13.30 +/- 0.25 min, 10% = 13.57 +/- 0.22 min (* = different from WP and 10%, P less than 0.05). Compared to WP, ingestion of the CHO beverages resulted in higher plasma glucose and insulin concentrations, and higher RER values during the final 20 min of exercise (P less than 0.05). Markers of physiologic function and sensory perception changed similarly throughout exercise; no differences were observed among subjects in response to beverage treatments for changes in plasma concentrations of lactate, sodium, potassium, for changes in plasma volume, plasma osmolality, rectal temperature, heart rate, oxygen uptake, rating of perceived exertion, or for indices of gastrointestinal distress, perceived thirst, and overall beverage acceptance.(ABSTRACT TRUNCATED AT 250 WORDS)

  15. Building a beverage for recovery from endurance activity: a review.

    Science.gov (United States)

    Spaccarotella, Kim J; Andzel, Walter D

    2011-11-01

    Recovery beverages are commonly used by endurance and team-sport athletes during the time between exercise sessions. Practical recommendations on the optimal nutrient composition of these drinks and timing of their consumption are therefore needed. This article summarizes research to date on the use of recovery beverages after aerobic activities and provides the following recommendations for practitioners on the optimal formula and timing of use for endurance and team-sport athletes. Current evidence suggests that, to maximize glycogen resynthesis, athletes should consume about 1.2 g carbohydrate per kilogram body weight as glucose and sucrose immediately after exercise and each hour thereafter for 4-6 hours postexercise. Alternatively, they may consume 0.8 g·kg(-1)·h(-1) in combination with 0.4 g·kg(-1)·h(-1) amino acids or protein. Liquids provide valuable fluids for rehydration, and an ideal recovery beverage should not only contain carbohydrate and protein but also contain electrolytes, including about 0.3-0.7 g sodium·per liter fluid to help restore sodium lost through sweat. Commercial beverages with this type of nutrient composition are effective, and recent work indicates that chocolate milk may be as effective as or superior to these in promoting recovery. Research regarding the effects of specific types of amino acids and antioxidants on recovery is mixed; thus, further investigation is needed before specific recommendations about these nutrients can be made. Future studies that include women and athletes representing a variety of sports, ages, and training levels and that use consistent methodology will lead to a better understanding of the effects of postexercise intake on recovery.

  16. Iodine content in drinking water and other beverages in Denmark

    DEFF Research Database (Denmark)

    Rasmussen, Lone Banke; Larsen, Erik Huusfeldt; Ovesen, L.

    2000-01-01

    Objective: To investigate the variation in iodine content in drinking water in Denmark and to determine the difference in iodine content between organic and non-organic milk. Further, to analyse the iodine content in other beverages. Design and setting: Tap water samples were collected from 41 ev...... geographical (and seasonal) variations in iodine concentrations were found in different beverages supplying an appreciable part of the iodine in the Danish diet. This knowledge is important when calculating the iodine intake from dietary intake studies.......Objective: To investigate the variation in iodine content in drinking water in Denmark and to determine the difference in iodine content between organic and non-organic milk. Further, to analyse the iodine content in other beverages. Design and setting: Tap water samples were collected from 41...... coupled mass spectrometry. Results: Iodine in tap water varied from 2.1 to 30.2 mu g/l; the iodine content was in general highest in the eastern part of Denmark and lowest in the western part of Denmark. Organic milk was found to have a lower iodine content than non-organic milk. Conclusions: Large...

  17. Caffeine and theobromine levels in selected Nigerian beverages.

    Science.gov (United States)

    Eteng, M U; Eyong, E U; Eka, O U; Umoh, I B; Ebong, P E; Ettarh, R R

    1999-01-01

    Caffeine and theobromine contents (mg/g) were determined in samples of selected Nigerian beverage products. The beverages were cocoa (Milo, Bournvita, Rosevita and Enervita), coffee (Nescafe, Bongo, and Maxwell House decaffeinated) and tea (Lipton). The theobromine contents of samples of Milo, Bournvita, Rosevita, Enervita, Nescafe, Bongo, Maxwell House decaffeinated coffee and Lipton were 62.10+/-5.21, 64.80+/-6.72, 82.80+/-4.43, 80.37+/-6.80, 27.00+/-4.31, 14.67+/-2.90, 23.46+/-3.13 and 12.60+/-1.52, respectively. The corresponding caffeine contents of these samples were 2.78+/-0.43 (Milo), 3.17+/-0.36 (Bournvita), 0.92+/-0.51 (Rosevita), 1.05+/-0.68 (Enervita), 93.66+/-8.91 (Nescafe), 6.47+/-2.42 (Bongo), 37.22+/-5.34 (Lipton), and 0.21+/-0.11 (Maxwell House decaffeinated coffee). Semi-processed cocoa beverages (Rosevita and Enervita) had significantly (p theobromine compared with the finished cocoas (Milo and Bournvita). Similarly, Nescafe contained significantly (p < 0.05) higher levels of caffeine compared to Maxwell House (decaffeinated coffee) and Bongo. Levels of caffeine in Lipton tea were moderate.

  18. Parakari, an indigenous fermented beverage using amylolytic Rhizopus in Guyana.

    Science.gov (United States)

    Henkel, Terry W

    2005-01-01

    The alcoholic beverage parakari is a product of cassava (Manihot esculenta Crantz) fermentation by Amerindians of Guyana. While fermented beverage production is nearly universal among indigenous Amazonians, parakari is unique among New World beverages because it involves the use of an amylolytic mold (Rhizopus sp., Mucoraceae, Zygomycota) followed by a solid substratum ethanol fermentation. The mycological significance of this dual fermentation process previously was unrecognized. A detailed study of parakari fermentation was made in the Wapisiana Amerindian village of Aishalton, South Rupununi, Guyana. Thirty steps were involved in parakari manufacture, and these exhibited a high degree of sophistication, including the use of specific cassava varieties, control of culture temperature and boosting of Rhizopus inoculum potential with purified starch additives. During the fermentation process, changes in glucose content, pH, flavor, odor and culture characteristics were concomitant with a desirable finished product. Parakari is the only known example of an indigenous New World fermentation that uses an amylolytic mold, likely resulting from domestication of a wild Rhizopus species in the distant past. Parakari production is remarkably similar to dual fermentations of Asia, yet it was independently derived.

  19. Evaluation of the stability of concentrated emulsions for lemon beverages using sequential experimental designs.

    Science.gov (United States)

    Almeida, Teresa Cristina Abreu; Larentis, Ariane Leites; Ferraz, Helen Conceição

    2015-01-01

    The study of the stability of concentrated oil-in-water emulsions is imperative to provide a scientific approach for an important problem in the beverage industry, contributing to abolish the empiricism still present nowadays. The use of these emulsions would directly imply a reduction of transportation costs between production and the sales points, where dilution takes place. The goal of this research was to evaluate the influence of the main components of a lemon emulsion on its stability, aiming to maximize the concentration of oil in the beverage and to correlate its physicochemical characteristics to product stability, allowing an increase of shelf life of the final product. For this purpose, analyses of surface and interface tension, electrokinetic potential, particle size and rheological properties of the emulsions were conducted. A 2(4-1) fractional factorial design was performed with the following variables: lemon oil/water ratio (30% to 50%), starch and Arabic gum concentrations (0% to 30%) and dioctyl sodium sulfosuccinate (0 mg/L to 100 mg/L), including an evaluation of the responses at the central conditions of each variable. Sequentially, a full design was prepared to evaluate the two most influential variables obtained in the first plan, in which concentration of starch and gum ranged from 0% to 20%, while concentration of lemon oil/water ratio was fixed at 50%, without dioctyl sodium sulfosuccinate. Concentrated emulsions with stability superior to 15 days were obtained with either starch or Arabic gum and 50% lemon oil. The most stable formulations presented viscosity over 100 cP and ratio between the surface tension of the emulsion and the mucilage of over 1. These two answers were selected, since they better represent the behavior of emulsions in terms of stability and could be used as tools for an initial selection of the most promising formulations.

  20. Interactive food and beverage marketing: targeting adolescents in the digital age.

    Science.gov (United States)

    Montgomery, Kathryn C; Chester, Jeff

    2009-09-01

    Because of their avid use of new media and their increased spending power, adolescents have become primary targets of a new "Media and Marketing Ecosystem." Digital media resonate particularly well with many of the fundamental developmental tasks of adolescence by enabling instantaneous and constant contact with peers, providing opportunities for self-expression, identity exploration, and social interaction, and facilitating mobility and independence. Six key features of interactive media--ubiquitous connectivity, personalization, peer-to-peer networking, engagement, immersion, and content creation--are emblematic of the ways in which young people are both shaping and being shaped by this new digital culture. The advertising industry, in many instances led by food and beverage marketers, is purposefully exploiting the special relationship that teenagers have with new media, with online marketing campaigns that create unprecedented intimacies between adolescents and the brands and products that now literally surround them. Major food and beverage companies, including Coca-Cola, McDonald's, Burger King, and Kentucky Fried Chicken (KFC), have incorporated these elements into their interactive marketing strategies, posing particular risks to adolescents, who are not being addressed in the current U.S. policy and self-regulatory regimens. However, recent and emerging neuroscience and psychological research on adolescents suggests a need to revisit the traditional approach to regulation of advertising. Despite the growth of interactive marketing, academic research on the impact of digital advertising on children and youth remains underdeveloped. Additional research and policy initiatives are needed to address the growing health threat facing youth in the digital marketplace.

  1. Biocatalysts: application and engineering for industrial purposes.

    Science.gov (United States)

    Jemli, Sonia; Ayadi-Zouari, Dorra; Hlima, Hajer Ben; Bejar, Samir

    2016-01-01

    Enzymes are widely applied in various industrial applications and processes, including the food and beverage, animal feed, textile, detergent and medical industries. Enzymes screened from natural origins are often engineered before entering the market place because their native forms do not meet the requirements for industrial application. Protein engineering is concerned with the design and construction of novel enzymes with tailored functional properties, including stability, catalytic activity, reaction product inhibition and substrate specificity. Two broad approaches have been used for enzyme engineering, namely, rational design and directed evolution. The powerful and revolutionary techniques so far developed for protein engineering provide excellent opportunities for the design of industrial enzymes with specific properties and production of high-value products at lower production costs. The present review seeks to highlight the major fields of enzyme application and to provide an updated overview on previous protein engineering studies wherein natural enzymes were modified to meet the operational conditions required for industrial application.

  2. Allergenic Proteins in Foods and Beverages

    Directory of Open Access Journals (Sweden)

    Fernanda Cosme

    2013-01-01

    Full Text Available Food allergies can be defined as immunologically mediated hypersensitivity reactions; therefore, a food allergy is also known as food hypersensitivity. The reactions are caused by the immune system response to some food proteins. The eight most common food allergens are proteins from milk, eggs, peanuts, tree nuts, soya, wheat, fish and shellfish. However, many other foods have been identified as allergens for some people, such as certain fruits or vegetables and seeds. It is now recognized that food allergens are an important food safety issue. A food allergy occurs when the body’s immune system reacts to otherwise harmless substances in certain foods. For these reasons, one of the requirements from the European Union is that allergenic food ingredients should be labelled in order to protect allergic consumers. According to the European Federation of Allergy and Airways Diseases Patients’ Associations, about 8 % of children and 4 % of adults suffer from some type of food allergy. Food allergies often develop during infant or early childhood ages, affecting mainly the gastrointestinal tract (stomach and intestines. In some cases, the allergy may persist in adult age, for example, coeliac disease, which is an abnormal immune response to certain proteins present in gluten, a type of protein composite found in wheat and barley. Almost all allergens are proteins, and highly sensitive analytical methods have been developed to detect traces of these compounds in food, such as electrophoretic and immunological methods, enzyme-linked immunosorbent assay (ELISA and polyacrylamide gel electrophoresis. The purpose of this review is to describe the allergenic components of the most common causes of food allergies, followed by a brief discussion regarding their importance in the food industry and for consumer safety. The most important methods used to detect allergenicity in food will also be discussed.

  3. MARKETING MIX FACTORS THAT INFLUENCE THE DESIRE TO PURCHASE FRUIT BEVERAGES IN THE CITY OF BOGOR

    OpenAIRE

    Iffatul Ulfah; Ujang Sumarwan; Dodik Ridho Nurrochmat

    2016-01-01

    The objectives of this research were 1) to analyze marketing mix factors that influence the desire to purchase fruit beverages, 2) to formulate the marketing strategies of fruit beverages at restaurant based on fruit beverages in the city of Bogor. This research was conducted by using descriptive methods through survey approach. Data was collected in questionnaires, using non probability sample approach with convenience sampling technique. Variables measured  were 7P’s marketing mix factors, ...

  4. Effects of Beverages on Alcohol Metabolism: Potential Health Benefits and Harmful Impacts

    OpenAIRE

    Fang Wang; Yu-Jie Zhang; Yue Zhou; Ya Li; Tong Zhou; Jie Zheng; Jiao-Jiao Zhang; Sha Li; Dong-Ping Xu; Hua-Bin Li

    2016-01-01

    Nonalcoholic beverages are usually consumed accompanying alcoholic drinks, and their effects on alcohol metabolism are unclear in vivo. In this study, the effects of 20 nonalcoholic beverages on alcohol metabolism and liver injury caused by alcohol were evaluated in mice. Kunming mice were orally fed with alcohol (52%, v/v) and beverages. The concentrations of ethanol and acetaldehyde in blood as well as the activities of alcohol dehydrogenase (ADH) and aldehyde dehydrogenase (ALDH) in liver ...

  5. The effects of different beverage intake on blood components during exercise under high-temperature environment

    OpenAIRE

    Baek, Soon Gi

    2013-01-01

    High temperature environment causes detrimental effects on health. In the present study, the effects of intake of several kinds of beverage on blood components during exercise under the high temperature environment were evaluated. The 10 subjects were student of the H University. Exercise intensity was 50–60% O2maxx and treadmill exercise was continued for 1 h. The kinds of beverage were water, ion beverage, cucumber drink. Blood sampling was performed before the exercise, immediately finishi...

  6. Production of indigenous alcoholic beverages in a rural village of Tanzania

    OpenAIRE

    Kubo, Ryosuke

    2014-01-01

    In this study, the production techniques of indigenous alcoholic beverages in a rural village in Tanzania were investigated. In the village, three different kinds of alcoholic beverages were produced: a maize turbid beer (komoni), a straw beer (kimpumu) and a hybrid straw beer (kiambule). In the course of the production of these three alcoholic beverages, two different kinds of porridge, a fermented porridge (nyambo) as a source of yeasts and a sweet porridge (kikonde) as a source of sacchari...

  7. Factors that influence beverage choices at meal times. An application of the food choice kaleidoscope framework.

    Science.gov (United States)

    Mueller Loose, S; Jaeger, S R

    2012-12-01

    Beverages are consumed at almost every meal occasion, but knowledge about the factors that influence beverage choice is less than for food choice. The aim of this research was to characterize and quantify factors that influence beverage choices at meal times. Insights into what beverages are chosen by whom, when and where can be helpful for manufacturers, dieticians/health care providers, and health policy makers. A descriptive framework - the food choice kaleidoscope (Jaeger et al., 2011) - was applied to self-reported 24h food recall data from a sample of New Zealand consumers. Participants (n=164) described 8356 meal occasions in terms of foods and beverages consumed, and the contextual characteristics of the occasion. Beverage choice was explored with random-parameter logit regressions to reveal influences linked to food items eaten, context factors and person factors. Thereby this study contributed to the food choice kaleidoscope research approach by expressing the degree of context dependency in the form of odds ratios and according significance levels. The exploration of co-occurrence of beverages with food items suggests that beverage-meal item combinations can be meal specific. Furthermore, this study integrates psychographic variables into the 'person' mirror of the food choice kaleidoscope. A measure of habit in beverage choice was obtained from the inter-participant correlation.

  8. International Space Station (ISS) Potable Water Dispenser (PWD) Beverage Adapter (BA) Redesign

    Science.gov (United States)

    Edgerly, Rachel; Benoit, Jace; Shindo, David

    2011-01-01

    The Potable Water Dispenser used on the International Space Station (ISS) interfaces with food and drink packages using the Beverage Adapter and Needle. Unexpected leakage has been seen in this interface. The Beverage Adapter used on-orbit was returned to the ground for Test, Teardown, and Evaluation. The results of that investigation prompted a redesign of the Beverage Adapter and Needle. The Beverage Adapter materials will be changed to be more corrosion resistant, and the Needle will be redesigned to preclude leakage. The redesigns have been tested and proven.

  9. Beverage consumption of mother-toddler dyads in families with limited incomes.

    Science.gov (United States)

    Hoerr, Sharon L; Lee, Seung-Yeon; Schiffman, Rachel F; Horodynski, Mildred Omar; McKelvey, Lorraine

    2006-12-01

    Beverage intake and diet quality of toddlers from families with limited incomes were described and compared to their mother's beverage intake. At both 2 and 3 years of age, the children's average milk intake was adequate, the juice intake was twice that recommended, and the intake of sweetened beverages was high. Mothers who consumed more than 12 fl oz of soft drinks per day were nearly four times more likely to have a child with poor diet quality. Health practitioners should do focused screening of mothers' and children's beverage intakes to quickly assess those at high risk for poor diets.

  10. Absorption of folic acid and ascorbic acid from nutrient comparable beverages.

    Science.gov (United States)

    Carter, Brett; Monsivais, Pablo; Drewnowski, Adam

    2010-01-01

    One hundred percent fruit juices can help consumers increase the nutrient content of the diet since these beverages can be naturally rich in micronutrients. Micronutrient-fortified low-calorie beverages are an important alternative to those wishing to minimize their calorie intakes. However, little is known about the bioavailability of nutrients from fortified beverages relative to 100% fruit juices. The present study examined the bioavailability of ascorbic acid (AA) and folic acid (FA) in 100% orange juice (OJ) and a low-calorie beverage fortified with these nutrients. In a within-subjects, cross-over design, 12 adult men consumed a 591 mL serving of OJ, a low-calorie beverage fortified with AA and FA, and 1% low fat milk. Participants were aged 20 to 35 y, with body mass indexes between 20 and 30 kg/m(2). Blood plasma concentrations of AA and serum concentrations of FA were assayed by serial blood draws, made at 30 min intervals for 4.5 h. Blood plasma concentration of AA was significantly greater after ingestion of the fortified beverage compared to after OJ ingestion. However, the bioavailability of AA did not significantly differ from that of OJ. Analyses of FA indicated no significant difference between fortified beverage and OJ. Consumption of both vitamin containing beverages led to higher concentrations of AA and FA than the milk control. This study showed that similar levels of AA and FA bioavailability can be attained through ingestion of 100% OJ and a fortified beverage.

  11. Fluids Intake and Beverage Consumption Pattern among University Students

    Directory of Open Access Journals (Sweden)

    Jamal Ghaemmaghami

    2011-07-01

    Full Text Available Background: Insufficient and inappropriate daily fluid intake in a long period may have adverseeffect on human's health. Therefore, the present study evaluated the amounts and sources of fluidsconsumed by university students to determine whether these amounts and sources of fluid wereenough and appropriate.Methods: In this descriptive study, 245 (142 females and 103 males volunteer students of TabrizUniversity of Medical Sciences in 2009 were recruited. Food and fluid intake of subjects were assessedby 24-hour recall method of 3 days (two week days and one week- end included. Dietaryintake of subjects was analyzed by Nutritionist III software program. The mean total fluid intake(drinking fluid values merged with data on the water content of foods and the rate of metabolicwater were figured out. Comparisons of the results with recommended dietary values were madeusing student's t-test.. Data of dietary intakes for two under-reporter female subjects were notincluded in the statistical analysis.Results: Daily total mean of fluid intake for girls (1598±40ml and boys (1861±59ml reflect thesum of beverages (Girls, 818±29ml; boys, 1147±57ml and food water (Girls, 780±47ml; boys,714±86m. The most consumed beverage for girls and boys were water (40% and tea (49%respectively. Daily mean intake of milk for girls and boys were 106.31±10ml (13% and57.30±11ml (5%, respectively.Conclusion: The mean daily fluid intake of subjects, specially water, and milk was lower than recommendedvalues. Therefore, there is an urgent need for tailored nutrition intervention targetingthe young adults to improve their beverage choices.

  12. Limiting the consumption of sugar sweetened beverages in Mexico's obesogenic environment: a qualitative policy review and stakeholder analysis.

    Science.gov (United States)

    Moise, Nathalie; Cifuentes, Enrique; Orozco, Emanuel; Willett, Walter

    2011-11-01

    Mexico is building a legal framework to address its childhood obesity epidemic. Sugar sweetened beverages (SSB) in the school environment represent a major policy challenge. We addressed the following questions: What barriers inhibit political attention to SSB and childhood obesity? What political instruments, international and national, exist to guide agenda setting in Mexico? What opportunities exist for policy adoption? We conducted a systematic review of international and national legal instruments concerned with SSB consumption. We traced process, conducting interviews with key informants. Thematic analysis helped us identify barriers and opportunities for public health interventions. We found 11 national policy instruments, but detected implementation gaps and weak fiscal policies on SSB consumption in schools: limited drinking water infrastructure, SSB industry interests, and regulatory ambiguities addressing reduction of sugar in beverages. Public policy should target marketing practices and taxation. The school environment remains a promising target for policy. Access to safe drinking water must complement comprehensive and multi-sector policy approaches to reduce access to SSB.

  13. The impact of initiatives to limit the advertising of food and beverage products to children: a systematic review.

    Science.gov (United States)

    Galbraith-Emami, S; Lobstein, T

    2013-12-01

    In response to increasing evidence that advertising of foods and beverages affects children's food choices and food intake, several national governments and many of the world's larger food and beverage manufacturers have acted to restrict the marketing of their products to children or to advertise only 'better for you' products or 'healthier dietary choices' to children. Independent assessment of the impact of these pledges has been difficult due to the different criteria being used in regulatory and self-regulatory regimes. In this paper, we undertook a systematic review to examine the data available on levels of exposure of children to the advertising of less healthy foods since the introduction of the statutory and voluntary codes. The results indicate a sharp division in the evidence, with scientific, peer-reviewed papers showing that high levels of such advertising of less healthy foods continue to be found in several different countries worldwide. In contrast, the evidence provided in industry-sponsored reports indicates a remarkably high adherence to voluntary codes. We conclude that adherence to voluntary codes may not sufficiently reduce the advertising of foods which undermine healthy diets, or reduce children's exposure to this advertising.

  14. Flow injection analysis-isotope ratio mass spectrometry for bulk carbon stable isotope analysis of alcoholic beverages.

    Science.gov (United States)

    Jochmann, Maik A; Steinmann, Dirk; Stephan, Manuel; Schmidt, Torsten C

    2009-11-25

    A new method for bulk carbon isotope ratio determination of water-soluble samples is presented that is based on flow injection analysis-isotope ratio mass spectrometry (FIA-IRMS) using an LC IsoLink interface. Advantages of the method are that (i) only very small amounts of sample are required (2-5 microL of the sample for up to 200 possible injections), (ii) it avoids complex sample preparation procedures such as needed for EA-IRMS analysis (only sample dilution and injection,) and (iii) high throughput due to short analysis times is possible (approximately 15 min for five replicates). The method was first tested and evaluated as a fast screening method with industrially produced ethanol samples, and additionally the applicability was tested by the measurement of 81 alcoholic beverages, for example, whiskey, brandy, vodka, tequila, and others. The minimal sample concentration required for precise and reproducible measurements was around 50 microL L(-1) ethanol/water (1.71 mM carbon). The limit of repeatability was determined to be r=0.49%. FIA-IRMS represents a fast screening method for beverage authenticity control. Due to this, samples can be prescreened as a decisive criterion for more detailed investigations by HPLC-IRMS or multielement GC-IRMS measurements for a verification of adulteration.

  15. Microbial biosurfactants as additives for food industries.

    Science.gov (United States)

    Campos, Jenyffer Medeiros; Stamford, Tânia Lúcia Montenegro; Sarubbo, Leonie Asfora; de Luna, Juliana Moura; Rufino, Raquel Diniz; Banat, Ibrahim M

    2013-01-01

    Microbial biosurfactants with high ability to reduce surface and interfacial surface tension and conferring important properties such as emulsification, detergency, solubilization, lubrication and phase dispersion have a wide range of potential applications in many industries. Significant interest in these compounds has been demonstrated by environmental, bioremediation, oil, petroleum, food, beverage, cosmetic and pharmaceutical industries attracted by their low toxicity, biodegradability and sustainable production technologies. Despite having significant potentials associated with emulsion formation, stabilization, antiadhesive and antimicrobial activities, significantly less output and applications have been reported in food industry. This has been exacerbated by uneconomical or uncompetitive costing issues for their production when compared to plant or chemical counterparts. In this review, biosurfactants properties, present uses and potential future applications as food additives acting as thickening, emulsifying, dispersing or stabilising agents in addition to the use of sustainable economic processes utilising agro-industrial wastes as alternative substrates for their production are discussed.

  16. 36 CFR 702.8 - Use and carrying of food and beverages in Library buildings.

    Science.gov (United States)

    2010-07-01

    ... areas where there exists significant risk to Library materials or property or where there may result a... beverages in Library buildings. 702.8 Section 702.8 Parks, Forests, and Public Property LIBRARY OF CONGRESS CONDUCT ON LIBRARY PREMISES § 702.8 Use and carrying of food and beverages in Library...

  17. Functional beverage products using caseinate–omega-3 oil-oat beta glucan emulsions

    Science.gov (United States)

    Beverages with soluble dietary fiber and Omega 3 oil are highly desired by health conscious consumers. However, Omega 3 oil is prone to oxidation and accompanying deterioration of sensory profiles; there is an issue to incorporate soluble fiber into beverage products that will not interfere with oxi...

  18. Effects of Beverage-Specific Alcohol Consumption on Drinking Behaviors among Urban Youth

    Science.gov (United States)

    Maldonado-Molina, Mildred M.; Reingle, Jennifer M.; Tobler, Amy L.; Komro, Kelli A.

    2010-01-01

    Alcoholic beverage consumption among high school students has shifted from beer to liquor. The current longitudinal study examined the effects of beverage-specific alcohol use on drinking behaviors among urban youth. Data included 731 adolescents who participated in Project Northland Chicago and reported consuming alcohol in 7th grade. Logistic…

  19. Consumption of caffeinated beverages and the awareness of their caffeine content among Dutch students

    NARCIS (Netherlands)

    Mackus, Marlou; van de Loo, Aurora J A E; Benson, Sarah; Scholey, Andrew; Verster, Joris C

    2016-01-01

    The purpose of the current study was to examine the knowledge of caffeine content of a variety of caffeinated beverages among Dutch university students. A pencil-and-paper survey was conducted among N = 800 Dutch students. Most participants (87.8%) reported consuming caffeinated beverages during the

  20. Consumption of caffeinated beverages and the awareness of their caffeine content among Dutch students.

    Science.gov (United States)

    Mackus, Marlou; van de Loo, Aurora J A E; Benson, Sarah; Scholey, Andrew; Verster, Joris C

    2016-08-01

    The purpose of the current study was to examine the knowledge of caffeine content of a variety of caffeinated beverages among Dutch university students. A pencil-and-paper survey was conducted among N = 800 Dutch students. Most participants (87.8%) reported consuming caffeinated beverages during the past 24 h. Their mean ± SD past 24-h caffeine intake from beverages was 144.2 ± 169.5 mg (2.2 ± 3.0 mg/kg bw). Most prevalent sources of caffeine were coffee beverages (50.8%) and tea (34.8%), followed by energy drink (9.2%), cola (4.7%), and chocolate milk (0.5%). Participants had poor knowledge on the relative caffeine content of caffeinated beverages. That is, they overestimated the caffeine content of energy drinks and cola, and underestimated the caffeine content of coffee beverages. If caffeine consumption is a concern, it is important to inform consumers about the caffeine content of all caffeine containing beverages, including coffee and tea. The current findings support previous research that the most effective way to reduce caffeine intake is to limit the consumption of coffee beverages and tea.

  1. Viscosity of Dysphagia-Oriented Cold-Thickened Beverages: Effect of Setting Time at Refrigeration Temperature

    Science.gov (United States)

    Kim, Sung-Gun; Yoo, Byoungseung

    2015-01-01

    Background: Although extensive literature is available on the viscosity of thickened beverages with food thickeners, no attempt has been made to study the effect of setting time on the viscosity of pudding-like cold-thickened beverages with xanthan gum (XG)-based thickeners by using a rheometer. In particular, it is of considerable practical…

  2. Genotoxicity study of an experimental beverage made with quinua, kiwicha and kañiwa

    Directory of Open Access Journals (Sweden)

    Francia D.P. Huaman

    2014-12-01

    Full Text Available Genotoxic evaluation is an important step for a product that is aimed for human consumption. A beverage composed of pseudocereals with highly nutritious elements like quinua (Chenopodium quinoa Willd., kiwicha (Amaranthus caudatus L. and kañiwa (Chenopodium pallidicaule Aellen was prepared to reduce lipid contents in a group of volunteers. The objective of the present study is to evaluate the genotoxic potential of an experimental beverage using two in vitro tests that have been validated by international agencies. For the Ames test, two strains of Salmonella typhimurium (TA98 and TA100 with and without microsomal fraction (S9 were used. Four doses of the beverage were tested and also a possible protective effect (same four doses of beverage added to plates with mutagens. Cultures of binucleated lymphocytes and five doses of the beverage were used for the micronucleus test. Both Ames and the micronucleus tests showed the beverage has not genotoxic effect in all tested doses. However, in evaluating the possible protective effect of the beverage, it would be evident that on the contrary, the mutagenic effect of mutagens used for each strain is enhanced. These results suggest that additional tests should be performed to check the genotoxic potential of this beverage before consumption.

  3. Parental Information, Motivation, and Behavioral Skills Correlate with Child Sweetened Beverage Consumption

    Science.gov (United States)

    Goodell, L. Suzanne; Pierce, Michelle B.; Amico, K. Rivet; Ferris, Ann M.

    2012-01-01

    Objective: To evaluate fit of the Information-Motivation-Behavioral Skills (IMB) model applied to sweetened beverage (SB) consumption in children. Design: Cross-sectional. Parents completed a home beverage inventory and IMB survey regarding SB consumption. Setting: Health fairs, Special Supplemental Nutrition Program for Women, Infants, and…

  4. 27 CFR 19.983 - Spirits rendered unfit for beverage use in the production process.

    Science.gov (United States)

    2010-04-01

    ... beverage use in the production process. 19.983 Section 19.983 Alcohol, Tobacco Products and Firearms... the production process. Where spirits are rendered unfit for beverage use before removal from the production system, the proprietor shall enter into the production records, in addition to the quantity...

  5. Flavonoid values for USDA survey foods and beverages 2007-2010

    Science.gov (United States)

    Comprehensive databases of the flavonoid content of foods are needed to more accurately estimate dietary intakes of these compounds. The Flavonoid Values for Survey Foods and Beverages 2007-2010 allows estimation of flavonoid intakes based on all foods and beverages reported in the national survey,...

  6. Validation of beverage intake methods vs. hydration biomarker: a short review

    Directory of Open Access Journals (Sweden)

    Mariela Nissensohn

    2013-12-01

    Full Text Available Introduction: Fluid intake is difficult to monitor. Biomarkers of beverage intake are able to assess dietary intake / hydration status without the bias of self-reported dietary intake errors and also the intra-individual variability. Various markers have been proposed to assess hydration, however, to date; there is a lack of universally accepted biomarker that reflects changes of hydration status in response to changes in beverage intake. Aim: We conduct a review to find out the questionnaires of beverage intake available in the scientific literature to assess beverage intake and hydration status and their validation against hydration biomarkers. Methods: A scientific literature search was conducted. Only two articles were selected, in which, two different beverage intake questionnaires designed to capture the usual beverage intake were validated against Urine Specific Gravidity biomarker (Usg. Results: Water balance questionnaire (WBQ reported no correlations in the first study and the Beverage Intake Questionnaire (BEVQ, a quantitative Food frequency questionnaire (FFQ in the second study, also found a negative correlation. FFQ appears to measure better beverage intake than WBQ when compared with biomarkers. However, the WBQ seems to be a more complete method to evaluate the hydration balance of a given population. Conclusions: Further research is needed to understand the meaning of the different correlations between intake estimates and biomarkers of hydration in distinct population groups and environments.

  7. Limited Evidence That Competitive Food and Beverage Practices Affect Adolescent Consumption Behaviors

    Science.gov (United States)

    Vericker, Tracy C.

    2013-01-01

    Childhood obesity is emerging as a considerable public health problem with no clear antidote. The school food environment is a potential intervention point for policy makers, with competitive food and beverage regulation as a possible policy lever. This research examines the link between competitive food and beverage availability in school and…

  8. Insights on the Formulation of Herbal Beverages with Medicinal Claims According with Their Antioxidant Properties

    OpenAIRE

    2013-01-01

    Several herbal beverages claim medicinal benefits due to their antioxidant properties. However, operational factors such as the extracted herbal component, preparation method or concentration levels, might influence their biological activity. To assess this effect, the antioxidant activity of beverages prepared with Camellia sinensis, Aspalathus linearis or Cochlospermum angolensis, used solely or mixed with different fruit, plant or algae extracts, was studied using different ...

  9. Energy-dense snacks can have the same expected satiation as sugar-containing beverages.

    Science.gov (United States)

    Martin, Ashley A; Hamill, Liam R; Davies, Sarah; Rogers, Peter J; Brunstrom, Jeffrey M

    2015-12-01

    Sugar-sweetened beverages (SSBs) are thought to be problematic for weight management because energy delivered in liquid form may be less effective at suppressing appetite than solid foods. However, little is known about the relative 'expected satiation' (anticipated fullness) of SSBs and solid foods. This is relevant because expected satiation is an important determinant of portion selection and energy intake. Here, we used a method of constant stimuli to assess the expected satiation of test meals that were presented in combination with different caloric and non-caloric beverages (500 ml) (Experiment 1 and 2), as well as with high-energy solid snack foods (Experiment 2). All energy-containing beverages and snack foods were presented in 210 kcal portions. Both experiments found that expected satiation was greater for meals containing caloric versus non-caloric beverages (201.3 ± 17.3 vs. 185.4 ± 14.1 kcal in Experiment 2; p beverages, indicating a role for learning. Notably, we failed to observe a significant difference in expected satiation between any of the caloric beverages and snack foods in Experiment 2 (range: 192.5-205.2 kcal; p = 0.87). This finding suggests that it may be more appropriate to consider beverages and solid foods on the same continuum, recognizing that the expected satiation of some solid foods is as weak as some beverages.

  10. Randomized clinical trial comparing an oral carbohydrate beverage with placebo before laparoscopic cholecystectomy

    DEFF Research Database (Denmark)

    Bisgaard, T; Kristiansen, V B; Hjortsø, N C;

    2004-01-01

    .5 per cent carbohydrate-rich beverage the evening before operation (100 g carbohydrate) and another 400 ml (50 g carbohydrate) 2 h before initiation of anaesthesia, or the same volume of a placebo beverage. The primary endpoint was general well-being the day after operation. Patients were evaluated from...

  11. Analysis of the structure of a product line of alcoholic beverages

    NARCIS (Netherlands)

    Agalarova, C.; Askadullina, A.; Tilburg, van A.

    2012-01-01

    AB This article deals with marketing decisions on the optimal product line of alcoholic beverages manufactured under the brand name «Praskoveyskoe». KEY WORDS Product line, turnover analysis, ABC-analysis, production of alcoholic beverages, policy to optimize a product line INTRODUCTION A product li

  12. Drinking hot beverages is not associated with risk of oesophageal cancers in a Western population

    OpenAIRE

    2001-01-01

    We performed a nationwide population-based case-control study of hot beverage consumption and oesophageal cancer in Sweden. Drinking beverages very hot did not increase the risk for oesophageal squamous cell carcinoma, oesophageal adenocarcinoma, or gastric cardia adenocarcinoma. © 2001 Cancer Research Campaign http://www.bjcancer.com

  13. Food and Beverage Environment Analysis and Monitoring System (FoodBEAMS™): A Reliability Study in the School Food and Beverage Environment

    OpenAIRE

    Bullock, Sally Lawrence; Craypo, Lisa; Clark, Sarah E.; Barry, Jason; Samuels, Sarah E.

    2010-01-01

    States and school districts around the country are developing policies that set nutrition standards for competitive foods and beverages sold outside of the United States Department of Agriculture reimbursable school lunch program. However, few tools exist for monitoring the implementation of these new policies. The objective of this research was to develop a computerized assessment tool, the Food and Beverage Environment Analysis and Monitoring System (FoodBEAMS™), to collect data on the comp...

  14. Effect of sweetening agents in acidic beverages on associated erosion lesions.

    Science.gov (United States)

    Bassiouny, Mohamed A

    2012-01-01

    Accurate diagnosis of erosion defects caused by acidic beverages is essential when designing a comprehensive management strategy that includes combating possible recurrence. The manifestations of erosion lesions associated with acidic beverages are diverse, as seen in the differences and similarities of lesions associated with various regular and diet varieties of beverages. Erosion lesions caused by regular sugar-sweetened beverages display signs similar to dental caries, while lesions resulting from diet, non-sugar-sweetened soft drinks have defects similar to mechanical wear of the dentition. Aggravating factors such as toothbrushing or compromised oral home care could influence the features of erosion lesions. These diverse characteristics of erosion lesions could make identification difficult. This article describes pertinent signs of erosion defects associated with the regular and diet varieties of acidic beverages and discusses their causative factors. This information is designed to avert an improper diagnosis that would derail any restorative intervention and alter a proper preventive management course.

  15. Sugar-sweetened and diet beverages in relation to visceral adipose tissue.

    Science.gov (United States)

    Odegaard, Andrew O; Choh, Audrey C; Czerwinski, Stefan A; Towne, Bradford; Demerath, Ellen W

    2012-03-01

    Frequent sugar-sweetened beverage (SSB) intake has been consistently associated with increased adiposity and cardio-metabolic risk, whereas the association with diet beverages is more mixed. We examined how these beverages associate with regional abdominal adiposity measures, specifically visceral adipose tissue (VAT). In a cross-sectional analysis of 791 non-Hispanic white men and women aged 18-70 we examined how beverage consumption habits obtained from a food frequency questionnaire associate with overall and abdominal adiposity measures from MRI. With increasing frequency of SSB intake, we observed increases in waist circumference (WC) and the proportion of visceral to subcutaneous abdominal adipose tissue (VAT%), with no change in total body fat (TBF%) or BMI. Greater frequency of diet beverage intake was associated with greater WC, BMI, and TBF%, but was not associated with variation in visceral adiposity We conclude that increased frequency of SSB consumption is associated with a more adverse abdominal adipose tissue deposition pattern.

  16. Food and Beverage Environment Analysis and Monitoring System (FoodBEAMS™): A Reliability Study in the School Food and Beverage Environment

    Science.gov (United States)

    Bullock, Sally Lawrence; Craypo, Lisa; Clark, Sarah E.; Barry, Jason; Samuels, Sarah E.

    2010-01-01

    States and school districts around the country are developing policies that set nutrition standards for competitive foods and beverages sold outside of the United States Department of Agriculture reimbursable school lunch program. However, few tools exist for monitoring the implementation of these new policies. The objective of this research was to develop a computerized assessment tool, the Food and Beverage Environment Analysis and Monitoring System (FoodBEAMS™), to collect data on the competitive school food environment and to test the inter-rater reliability of the tool among research and non-research professionals. FoodBEAMS was used to collect data in spring 2007, on the competitive foods and beverages sold in 21 California high schools. Adherence of the foods and beverages to California's competitive food and beverage nutrition policies for schools (Senate Bills 12 and 965) was determined using the data collected by both research and non-research professionals. The inter-rater reliability between the data collectors was assessed using the intraclass correlation coefficient (ICC). Researcher versus researcher and researcher versus non-researcher inter-rater reliability was high for both foods and beverages, with ICCs ranging from .972 to .987. The results of this study provide evidence that FoodBEAMS is a promising tool for assessing and monitoring adherence to nutrition standards for competitive foods sold on school campuses and can be used reliably by both research and non-research professionals. PMID:20630167

  17. Colorimetric Analysis of Ochratoxin A in Beverage Samples

    Directory of Open Access Journals (Sweden)

    Diana Bueno

    2016-11-01

    Full Text Available This manuscript describes the use of a portable and low cost fluorescence setup to quantify the concentration of ochratoxin A (OTA in beverage samples using an in-house developed system and different color models. It is reported that OTA is naturally fluorescent, for that reason an ultraviolet light at 365 nm was used to excite the samples and a Complementary Metal Oxide Semiconductor (CMOS sensor was used to get a photograph of the OTA under excitation conditions, which is controlled by an executable interface designed in MATLAB. For each concentration of OTA, the coordinates with respect to each model color were obtained and plotted to quantify the mycotoxin present in the sample. It was possible to observe that despite the fact no extraction column was employed, the Red, Green, Blue (RGB model shows a proportional relation to the evaluated concentrations. Despite the fact more analysis and other methods are required to quantify the OTA concentration, the brightness and a,b for the color-opponent dimensions (L*a*b and Hue, Saturation, Value (HSV tests provide results whereby it is possible to identify the concentration of OTA in beverage samples such as beer and wine.

  18. Digital Junk: Food and Beverage Marketing on Facebook

    Science.gov (United States)

    Freeman, Becky; Kelly, Bridget; Baur, Louise; Chapman, Kathy; Chapman, Simon; Gill, Tim; King, Lesley

    2014-01-01

    Objectives. We assessed the amount, reach, and nature of energy-dense, nutrient-poor (EDNP) food and beverage marketing on Facebook. Methods. We conducted a content analysis of the marketing techniques used by the 27 most popular food and beverage brand Facebook pages in Australia. We coded content across 19 marketing categories; data were collected from the day each page launched (mean = 3.65 years of activity per page). Results. We analyzed 13 international pages and 14 Australian-based brand pages; 4 brands (Subway, Coca-Cola, Slurpee, Maltesers) had both national and international pages. Pages widely used marketing features unique to social media that increase consumer interaction and engagement. Common techniques were competitions based on user-generated content, interactive games, and apps. Four pages included apps that allowed followers to place an order directly through Facebook. Adolescent and young adult Facebook users appeared most receptive to engaging with this content. Conclusions. By using the interactive and social aspects of Facebook to market products, EDNP food brands capitalize on users’ social networks and magnify the reach and personal relevance of their marketing messages. PMID:25322294

  19. Miracle fruit: An alternative sugar substitute in sour beverages.

    Science.gov (United States)

    Rodrigues, Jéssica Ferreira; Andrade, Rafaela da Silva; Bastos, Sabrina Carvalho; Coelho, Sandra Bragança; Pinheiro, Ana Carla Marques

    2016-12-01

    High sugar consumption has been related to several chronic diseases and thus, many alternative sweeteners have been extensively researched. However, there is still controversy regarding the harmful effects of their consumption, mainly regarding the use of artificial sweeteners, controversy which increases the demand for natural sweeteners, such as miracle fruit. This tropical plant grows in West Africa is named for its unique ability of changing a sour taste into sweet. Therefore, this study aimed to characterize the temporal profile of miracle fruit and assess its sugar substitute power in sour beverages through time-intensity and temporal dominance of sensations tests. For this, unsweetened lemonade and lemonades with sugar, sucralose and previous miracle fruit ingestions were evaluated. We noted that the dynamic profile of lemonade ingested after miracle fruit ingestion indicates that it seems to be a good sugar substitute, since it provides high sweetness intensity and persistence, reduced product sourness and an absence of aftertastes. The miracle fruit also provided a sensory profile similar to that of sucralose, an established and recognized sugar substitute. The results of this study provide important information for future applications of miracle fruit as a sugar substitute in sour beverages, providing an alternative use for a natural substance as a sweetening agent.

  20. Colorimetric Analysis of Ochratoxin A in Beverage Samples

    Science.gov (United States)

    Bueno, Diana; Valdez, Luis F.; Gutiérrez Salgado, Juan Manuel; Marty, Jean Louis; Muñoz, Roberto

    2016-01-01

    This manuscript describes the use of a portable and low cost fluorescence setup to quantify the concentration of ochratoxin A (OTA) in beverage samples using an in-house developed system and different color models. It is reported that OTA is naturally fluorescent, for that reason an ultraviolet light at 365 nm was used to excite the samples and a Complementary Metal Oxide Semiconductor (CMOS) sensor was used to get a photograph of the OTA under excitation conditions, which is controlled by an executable interface designed in MATLAB. For each concentration of OTA, the coordinates with respect to each model color were obtained and plotted to quantify the mycotoxin present in the sample. It was possible to observe that despite the fact no extraction column was employed, the Red, Green, Blue (RGB) model shows a proportional relation to the evaluated concentrations. Despite the fact more analysis and other methods are required to quantify the OTA concentration, the brightness and a,b for the color-opponent dimensions (L*a*b) and Hue, Saturation, Value (HSV) tests provide results whereby it is possible to identify the concentration of OTA in beverage samples such as beer and wine. PMID:27834900

  1. Nutrient density of beverages in relation to climate impact

    Directory of Open Access Journals (Sweden)

    Annika Smedman

    2010-08-01

    Full Text Available The food chain contributes to a substantial part of greenhouse gas (GHG emissions and growing evidence points to the urgent need to reduce GHGs emissions worldwide. Among suggestions were proposals to alter food consumption patterns by replacing animal foods with more plant-based foods. However, the nutritional dimensions of changing consumption patterns to lower GHG emissions still remains relatively unexplored. This study is the first to estimate the composite nutrient density, expressed as percentage of Nordic Nutrition Recommendations (NNR for 21 essential nutrients, in relation to cost in GHG emissions of the production from a life cycle perspective, expressed in grams of CO2-equivalents, using an index called the Nutrient Density to Climate Impact (NDCI index. The NDCI index was calculated for milk, soft drink, orange juice, beer, wine, bottled carbonated water, soy drink, and oat drink. Due to low-nutrient density, the NDCI index was 0 for carbonated water, soft drink, and beer and below 0.1 for red wine and oat drink. The NDCI index was similar for orange juice (0.28 and soy drink (0.25. Due to a very high-nutrient density, the NDCI index for milk was substantially higher (0.54 than for the other beverages. Future discussion on how changes in food consumption patterns might help avert climate change need to take both GHG emission and nutrient density of foods and beverages into account.

  2. Fluoride and aluminum in teas and tea-based beverages

    Directory of Open Access Journals (Sweden)

    Hayacibara Mitsue Fujimaki

    2004-01-01

    Full Text Available OBJECTIVE: To evaluate fluoride and aluminum concentration in herbal, black, ready-to-drink, and imported teas available in Brazil considering the risks fluoride and aluminum pose to oral and general health, respectively. METHODS: One-hundred and seventy-seven samples of herbal and black tea, 11 types of imported tea and 21 samples of ready-to-drink tea were divided into four groups: I-herbal tea; II-Brazilian black tea (Camellia sinensis; III-imported tea (Camellia sinensis; IV-ready-to-drink tea-based beverages. Fluoride and aluminum were analyzed using ion-selective electrode and atomic absorption, respectively. RESULTS: Fluoride and aluminum levels in herbal teas were very low, but high amounts were found in black and ready-to-drink teas. Aluminum found in all samples analyzed can be considered safe to general health. However, considering 0.07 mg F/kg/day as the upper limit of fluoride intake with regard to undesirable dental fluorosis, some teas exceed the daily intake limit for children. CONCLUSIONS: Brazilian and imported teas made from Camellia sinensis as well as some tea-based beverages are sources of significant amounts of fluoride, and their intake may increase the risk of developing dental fluorosis.

  3. Flavor chemistry of lemon-lime carbonated beverages.

    Science.gov (United States)

    Hausch, Bethany J; Lorjaroenphon, Yaowapa; Cadwallader, Keith R

    2015-01-14

    The most potent aroma-active components of Sprite (SP), Sierra Mist (SM), and 7UP (7UP) were identified. Aroma extracts were prepared by liquid–liquid continuous extraction/solvent-assisted flavor evaporation (LLCE/SAFE). Twenty-eight compounds were detected by gas chromatography–olfactometry (GC-O) with linalool (floral, lavender), octanal (pungent orange), and 2,3-dehydro-1,8-cineole (minty) determined to be predominant aroma compounds based on their high flavor dilution (FD) factors by aroma extract dilution analysis (AEDA). The data indicate that lemon-lime flavor is composed of a small number of compounds (22 at the most in SM), and only a subset of these may be important because many compounds were detected only at low FD factors. Predominant aroma compounds (23) were quantified using static headspace solid phase microextraction (SPME) combined with stable isotope dilution assays (SIDA). In contrast to FD factors, the calculated odor-activity values (OAVs) indicate that octanal and limonene make the greatest contribution to the overall aroma of lemon-lime carbonated beverages, followed by nonanal, decanal, linalool, 1,8-cineole, and geranyl acetate. The results demonstrate that lemon-lime carbonated beverages share many of the same compounds but the relative abundance of these compounds varies by brand.

  4. Energy efficiency R and D [research and development] opportunities in the food and beverage sector

    Energy Technology Data Exchange (ETDEWEB)

    1993-10-01

    A study was carried out to determine the energy efficiency research and development (R and D) requirements of the food and beverage industry, and those new technologies that are considered to be most important for competitiveness and the environment. Twenty six interviews were conducted with a cross-section of organizations across Canada. Companies were asked to define their energy efficiency R and D wants and needs, and the new technologies most promising for their organization. The main areas of interest that were indicated for the application of new technologies are advanced control systems, advanced cooling and freezing systems, emission reduction, enhanced fermentation, heat recovery, new efficient processes, packaging, separation and clarification, thermal processing, waste stream purification/treatment, and water use reduction and reutilization. Technologies identified by companies included advanced cooling/absorption chillers, computer controls/expert systems, high efficiency blanching systems, high frequency ovens, infrared technologies, membranes, microwaves, natural gas operated air compressors, new packaging, radio frequency heating, spinning cone columns, and vapour recompression/evaporation systems. 17 refs., 5 figs., 3 tabs.

  5. General Consumer Awareness of Warnings Regarding the Consumption of Alcoholic Beverages

    Directory of Open Access Journals (Sweden)

    Ohtsu,Tadahiro

    2010-08-01

    Full Text Available Over the past two decades, the liquor industry in Japan has strived to address alcohol-related problems through initiatives such as warnings in the various media. In this study, we conducted an Internet-based questionnaire survey to examine general consumer awareness of such warnings, and the media by which they are conveyed, on the consumption of alcoholic beverages. A total of 985 subjects (males:487, females:498 in age groups ranging from 20s to 70s responded (response rate:22.4%. The awareness rates for warnings regarding underage drinking, drunk driving, and drinking during pregnancy, and those for messages encouraging moderation in drinking, were 96.4%, 83.7%, 59.6%, and 45.5%, respectively. Logistic regression analysis adjusted for habitual alcohol consumption demonstrated significant gender- and/or age-based differences in the rates of awareness of warnings and the media publicizing them. For example, the odds ratio of awareness among women of warnings against underage drinking was significantly higher than that of awareness among men. Issues that must be addressed in the future include:(1 increasing public awareness about messages regarding drinking during pregnancy and drinking in moderation;(2 reviewing the wording of warnings to make them more effective;and (3 devising and employing, on a regular basis, more effective means of transmitting messages in consideration of gender and age.

  6. Anti-listerial Bactericidal Activity of Lactobacillus plantarum DM5 Isolated from Fermented Beverage Marcha.

    Science.gov (United States)

    Das, Deeplina; Goyal, Arun

    2013-09-01

    The strain Lactobacillus plantarum DM5 was isolated from fermented beverage Marcha of Sikkim and explored for its antagonistic activity against food-borne pathogens. The cell-free supernatant of L. plantarum DM5 showed antibacterial activity of 6,400 AU/mL in MRS medium (pH 6.0) against the indicator strain Staphylococcus aureus. MRS medium supplemented with 15 g/L of maltose at 37 °C under static condition yielded highest antimicrobial activity (6,400 AU/mL) with 3 % increase in specific activity when compared to 20 g/L glucose. The antimicrobial compound was heat stable (60 min at 100 °C) and was active over a wide pH range. It showed bactericidal effect on S. aureus and Listeria monocytogenes by causing 96 and 98 % of cell lysis, respectively. The cell morphology of the treated S. aureus and L. monocytogenes was completely deformed as revealed by scanning electron microscopy, suggesting the high potential of L. plantarum DM5 as natural preservatives in food industry. The antimicrobial compound was purified by 80 % ammonium sulphate precipitation and showed antimicrobial activity of 12,800 AU/mL with 19-fold purification and a molecular mass of 15.2 kDa, indicating the proteinaceous nature of the compound.

  7. The impact of slow privatisation in the beverage and textile industry in Eritrea

    NARCIS (Netherlands)

    Hailemariam, Stifanos; Eije, Henk van

    2001-01-01

    In many developing countries the privatisation of state owned enterprises is receiving increased attention but the selling of the enterprises is difficult. In Eritrea state owned enterprises were offered for sale at the end of 1996, but many of the relatively large companies are not privatised yet.

  8. Low Complexity Business Status Update Framework: One Touch Approach for Food and Beverage Industry

    Directory of Open Access Journals (Sweden)

    E. M. Ang

    2015-11-01

    Full Text Available Today, many individuals are used to dine-out. However, they are unaware of the business operation on that particular moment of the day. Several times, we end up arriving at the restaurant only to find that it is closed/having a break. Hence, we propose a framework for a system of related applications which solves the above problem by being informative regarding the business operability to the customers. Firstly, a trader side framework that allows food stall operators to inform the status and nature of their business to their customers whether they are open for business or not. Secondly, a customer side framework for the food stall operator customers to view restaurant status, menu and to place booking. Mobile applications are developed based on the proposed framework for both trader and customer. And lastly, a website is developed for the general public to view the business status of the stall operators. By being able to inform customers the status of the business, it will provide convenience to many people in our society. Our contribution will be the aforementioned framework as well as mobile apps and website which provides convenience to many people in our society, in terms of reducing time wastage as well as fuel costs to the stall’s destination.

  9. The story of FiZZ: an advocacy group to end the sale of sugar sweetened beverages in New Zealand.

    Science.gov (United States)

    Thornley, S; Sundborn, G

    2014-03-01

    FIZZ (which stands for fighting sugar in soft-drinks) is a new advocacy group started to reduce population consumption of sugar-sweetened soft drinks in New Zealand. The vision of FIZZ is for New Zealand to be sugary drink free by 2025. This means that sugar sweetened beverages will comprise drinks will be the norm. In this paper, we outline the story of FIZZ: to reiterate why we believe the group is needed, reflect on what the group has achieved to date, consider what it aims to accomplish, and outline what methods it will seek to achieve these aims. Put simply, we believe that the epidemiological evidence that sugar intake, particularly in liquid form, causes poor physical and mental health is overwhelming. Swapping sugar sweetened drinks for sugar free alternatives, water or milk, is, in our view, an urgently needed and important step which is likely to reduce the epidemic of unhealthy weight (obesity) and its sequelae. The nutrition environment in New Zealand is now out of step with scientific evidence, with virtually unrestricted access to, and sales and marketing of, sugary drinks to both children and adults. FIZZ is seeking the implementation of local and nationwide policy, similar to those implemented for tobacco, to limit advertising, restrict marketing, raise purchase prices and ultimately curb the sales of sugary drinks in New Zealand. FIZZ is also working in communities to raise people's awareness of the harms sugary drinks pose to health. We at FIZZ also acknowledge that the beverage industry may play an important role in accomplishing this vision, and have established that there is common ground upon which FIZZ and industry can engage to reduce the sugary drink intake.

  10. Industrial Provision of Practice Skills of Students Training Gastronomy Education (Case of Turkey)

    Science.gov (United States)

    Sarioglan, Mehmet

    2013-01-01

    Purpose of this study is to determine to what extent practice skills of students, training in gastronomy education, meet the expectations of food and beverage industry. In the study, 197 students training internship in 27 different firms of total 1540 students training in gastronomy education at higher education level in Turkey were reached by…

  11. IDENTIFIKASI KERAGAMAN JENIS BAKTERI PADA PROSES PENGOLAHAN LIMBAH CAIR INDUSTRI MINUMAN DENGAN LUMPUR AKTIF LIMBAH TAHU

    Directory of Open Access Journals (Sweden)

    Ritni Megasari

    2016-10-01

    Full Text Available The method of activated sludge is a wastewater treatment method that utilizes microbial growth processes are suspended.  One of the microbes that play a role in wastewater treatment systems with activated sludge are bacteria. The purpose of this research was to determine the effect of sampling time and the combination of retention time on levels of pH, BOD, TSS, H2S and turbidity effluent of beverage industry with waste activated sludge of tofu and identify the bacterial isolates obtained from the beverage industry wastewater treatment with activated sludge waste of tofu and to know the diversity of types of bacteria that play a role in it.  The diversity of bacteria identified in the beverage industry wastewater treatment by activated sludge are five types of Bacillus sp, Acinetobacter sp, Staphylococcos sp, Cardiobacterium sp, and Mycoplasma sp.  These bacteria are most likely a bacterium that plays a role in the degradation of the beverage industry wastewater. Activated sludge method, it is also able to improve water quality, especially for TSS parameter (<200 mg/l and H2S (<0.05 mg/l.  Sampling time in the morning better than afternoon in the improvement of water quality parameters; for the retention time of 8 hours of sample treatment is better than 6 hours.  Thus, the retrieval time (morning, afternoon and the retention time of wastewater samples generate all test parameters better than the control.

  12. Food industry firms' economic incentives to provide nutritional information to the market

    DEFF Research Database (Denmark)

    Jensen, Jørgen Dejgård; Ronit, Karsten

    2013-01-01

    Information asymmetries between producers and consumers exist with respect to nutritional characteristics of foods and beverages. This paper aims to analyze firms’ methods to supply nutritional information, focusing on three specific food industries: breakfast cereals, snacks and soft drinks...... have important implications for the design of regulations to increase efficiency in the supply of nutritional information to consumers....

  13. Trends in Sugar-Sweetened Beverages: Are Public Health and the Market Aligned or in Conflict?

    Directory of Open Access Journals (Sweden)

    William Shrapnel

    2015-09-01

    Full Text Available Adverse health consequences of consuming sugar-sweetened beverages are frequently cited as an example of market failure, justifying government intervention in the marketplace, usually in the form of taxation. However, declining sales of sugar-sweetened beverages in Australia and a corresponding increase in sales of drinks containing non-nutritive sweeteners, in the absence of significant government regulation, appear to reflect market forces at work. If so, the public health challenge in relation to sugar-sweetened beverages may have less to do with regulating the market and more to do with harnessing it. Contrary to assertions that consumers fail to appreciate the links between their choice of beverage and its health consequences, the health conscious consumer appears to be driving the changes taking place in the beverage market. With the capacity to meet consumer expectations for convenience and indulgence without unwanted kilojoules, drinks containing non-nutritive sweeteners enable the “small change” in health behaviour that individuals are willing to consider. Despite the low barriers involved in perpetuating the current trend of replacing sugar-sweetened beverages with drinks containing non-nutritive sweeteners, some public health advocates remain cautious about advocating this dietary change. In contrast, the barriers to taxation of sugar-sweetened beverages appear high.

  14. A Review of Heavy Metal Concentration and Potential Health Implications of Beverages Consumed in Nigeria

    Directory of Open Access Journals (Sweden)

    Sylvester Chibueze Izah

    2016-12-01

    Full Text Available Beverages are consumed in Nigeria irrespective of age, sex, and socioeconomic status. Beverages may be alcoholic (wine, spirits, and beers or non-alcoholic (soft drink, energy drinks, candies, chocolates, milks. Notwithstanding, most beverages are packed in cans, bottles, and plastics. This paper reviews the concentration of heavy metals from some commercially-packaged beverages consumed in Nigeria. The study found that heavy metal concentrations, including iron, mercury, tin, antimony, cadmium, zinc, copper, chromium, lead, and manganese, seldom exceed the maximum contaminant level recommended by the Standard Organization of Nigeria (SON and the World Health Organization (WHO as applicable to drinking water resources. The occurrence of heavy metals in the beverages could have resulted from the feedstocks and water used in their production. Consumption of beverages high in heavy metal could be toxic and cause adverse effect to human health, depending on the rate of exposure and accumulation dosage. This study concludes by suggesting that heavy metal concentration in the feedstocks and water should be monitored by producers, and its concentration in beverages should also be monitored by appropriate regulatory agencies.

  15. Effects of sodium benzoate on storage stability of previously improved beverage from tamarind (Tamarindus indica L.).

    Science.gov (United States)

    Adeola, Abiodun A; Aworh, Ogugua C

    2014-01-01

    The effect of sodium benzoate on the quality attributes of improved tamarind beverage during storage was investigated. Tamarind beverages were produced according to a previously reported improved method, with or without chemical preservatives (100 mg/100 mL sodium benzoate). Tamarind beverage produced according to traditional processing method served as the control. The tamarind beverages were stored for 4 months at room (29 ± 2°C) and refrigerated (4-10°C) temperatures. Samples were analyzed, at regular intervals, for chemical, sensory, and microbiological qualities. Appearance of coliforms or overall acceptability score of 5.9 was used as deterioration index. The control beverages deteriorated by 2nd and 10th days at room and refrigerated temperatures, respectively. Improved tamarind beverage produced without the inclusion of sodium benzoate was stable for 3 and 5 weeks at room and refrigerated temperatures, respectively. Sodium benzoate extended the shelf life of the improved tamarind beverage to 6 and 13 weeks, respectively, at room and refrigerated temperatures.

  16. CURRENT TRENDS IN HOSPITALITY INDUSTRY

    Directory of Open Access Journals (Sweden)

    Ivica Batinić

    2013-10-01

    Full Text Available Hospitality industry is a complex product-service economic activity which besides accommodation, food and beverages offers a variety of complementary and ancillary services in order to meet modern needs, demands and desires of tourists consumers. Contemporary needs, demands and desires of tourists consumers (increased need for security and preservation of health; emphasis on ecology and healthy food; pure nature stay; growing demand for adventure activities and excitement; convention facilities and incentive offerings; visits to towns, big sports, cultural, religious, business events; new travel motivation have led to the emergence of new trends in hospitality offering design. Wellness and spa hotels, boutique hotels, all inclusive hotels, slow-food restaurants, and wine and lounge bars are just some of the main trends, and successful hoteliers and caterers will examine each of the trends and devise development politics in accordance with the new requirements and global market needs.

  17. Beverage patterns and trends among school-aged children in the US, 1989-2008

    Directory of Open Access Journals (Sweden)

    Popkin Barry M

    2011-10-01

    Full Text Available Abstract Background High intake of sugar-sweetened beverages in childhood is linked to increased risk of obesity and type II diabetes later in life. Using three nationally representative surveys of dietary intake, we investigated beverage patterns and trends among US school-aged children from 1989/91 to 2007/08. Methods 3, 583 participants ages 6-11 y old were included. We reported per capita trends in beverage consumption, percent consuming, and amount per consumer for the following categories of beverages: sugar-sweetened beverages (SSB, caloric nutritional beverages (CNB and low calorie beverages (LCB. Statistically significant differences were tested using the Student's t test in Stata 11. Results While per capita kcal contribution from total beverages remained constant over the study period, per capita consumption of SSBs increased and CNBs decreased in similar magnitude. The substantial increase in consumption of certain SSBs, such as fruit drinks and soda, high fat high sugar milk, and sports drinks, coupled with the decrease in consumption of high fat low sugar milk was responsible for this shift. The percent consuming SSBs as well as the amount per consumer increased significantly over time. Per capita intake of total milk declined, but the caloric contribution from high fat high sugar milk increased substantially. Among ethnicities, important differences in consumption trends of certain SSBs and 100% juice indicate the complexity in determining strategies for children's beverage calorie reduction. Conclusions As upward trends of SSB consumption parallel increases in childhood obesity, educational and policy interventions should be considered.

  18. Industrial Chain: Industrial Vertical Definition

    Institute of Scientific and Technical Information of China (English)

    YifeiDu; GuojunJiang; ShimingLi

    2004-01-01

    Like value chain and supply chain, “industrial chain” becomes the focus of attention. The implication of “industrial chain” has gained a large range of extension. It not only expresses the industrial “chain” structure and relationship of “back and forward”in order or “up and down” in direction, but also it represents a cluster of large scale of firms in an area or colony. It is a network, or a community. Consequently, we conclude that “industrial chain” is a synthesis of industrial chain, industrial cluster, or industrial network.In this article, firstly we will distinguish industry chain from industry. An industry is the collection of firms that have the same attribute, so an industry can be defined by firm collection of certain attribute. We indicate that industrial chain is a kind of vertical and orderly industrial link. It is defined according to a series of specific product or service created. Secondly we analyze the vertical orderly defiinition process from the aspects of social division of labor and requirement division, self-organization system, and value analysis.Non-symmetry and depending on system or community of large scale of industrial units lead to entire industry to “orderly” structure. On the other hand, the draught of diversity and complexity of requirement simultaneously lead to entire industry to be more “orderly”. Along with processes of self-organization, industrial will appi'oach the state of more orderly and steady, and constantly make industrial chain upgrade. Each firm or unit, who will gain the value, has to establish channels of value, which we called “industrial value chain”. Lastly,we discuss the consequence of vertical and orderly definition, which is exhibited by a certain relationship body. The typical forms of industrial chain include industrial cluster, strategy alliance and vertical integration etc.

  19. TLC analysis of some phenolic compounds in kombucha beverage

    Directory of Open Access Journals (Sweden)

    Malbaša Radomir V.

    2004-01-01

    Full Text Available Black and green tea contains a wide range of natural phenolic compounds Flavanoids and their glycosides, catechins and the products of their condensation, and phenolic acids are the most important. Kombucha beverage is obtained by fermentation of tea fungus on black or green tea sweetened with sucrose. The aim of this paper was to investigate the composition of some phenolic compounds, catechin, epicatechin, quercetin, myricetin, gallic and tanic acid, and monitoring of their status during tea fungus fermentation. The method used for this study was thin layer chromatography with two different systems. The main phenolic compounds in the samples with green tea were catechin and epicatechin, and in the samples with black tea it was quercetin.

  20. Sugar-Sweetened Beverages and Obesity among Children and Adolescents

    DEFF Research Database (Denmark)

    Keller, Amélie; Bucher Della Torre, Sophie

    2015-01-01

    BACKGROUND: The prevalence of overweight and obesity among children and adolescents has increased worldwide and has reached alarming proportions. Currently, sugar-sweetened beverages (SSBs) are the primary source of added sugar in the diet of children and adolescents. Contradictive findings from......-analyses by providing an up-to-date synthesis of recent evidence regarding the association between SSB consumption and weight gain, overweight, and obesity in a population of 6-month-old to 19-year-old children and adolescents. The secondary aim was to assess the quality of included reviews using the Assessment...... concluded that there was a direct association between SSBs and obesity in children and adolescents and four others did not. The quality of the included reviews was low to moderate, and the two reviews with the highest quality scores showed discrepant results. CONCLUSIONS: The majority of reviews concluded...

  1. Sugar-sweetened beverages, vascular risk factors and events

    DEFF Research Database (Denmark)

    Keller, Amelie; Heitmann, Berit L; Olsen, Nanna

    2015-01-01

    OBJECTIVE: A high intake of sugar-sweetened beverages (SSB) has been linked to weight gain, obesity and type 2 diabetes; however, the influence on CVD risk remains unclear. Therefore, our objective was to summarize current evidence for an association between SSB consumption and cardiovascular risk...... pressure, blood lipid or blood sugar. CONCLUSIONS: The reviewed studies generally showed that SSB intake was related to vascular risk factors, whereas associations with vascular events were less consistent. Due to a limited number of published papers, especially regarding vascular events, the strength...... factors and events. DESIGN: The article search was performed in August 2013. Two independent researchers performed the article search and selection, data extraction and quality assessment. Eligible studies reported the intake of SSB and one of the following outcomes: change in blood pressure, blood lipid...

  2. Spectrofluorometric determination of histamine in wines and other alcoholic beverages.

    Science.gov (United States)

    Vidal-Carou, M C; Izquierdo-Pulido, M L; Mariné-Font, A

    1989-01-01

    The spectrofluorometric determination of histamine in wines, other alcoholic beverages, and vinegars is described. Histamine is extracted with n-butanol, transferred to hydrochloric acid, and subjected to a condensation reaction with o-phthalaldehyde (OPT). The method was tested for sensitivity (0.03 ppm limit of detection and 0.08 ppm limit of determination), precision (6.4% CV for a content of 1.25 ppm and 19.5% CV for a content of 0.25 ppm), accuracy (97.1%), recovery (90.6-96.9%), and lack of interference by histidine. The method can be applied to wine, must, beer, champagne, cider, vermouth, and vinegar with satisfactory results.

  3. Beverage preference and risk of alcohol-use disorders

    DEFF Research Database (Denmark)

    Flensborg-Madsen, Trine; Knop, Joachim; Mortensen, Erik Lykke;

    2008-01-01

    OBJECTIVE: The purpose of this study was to examine whether preferred type of alcoholic beverage influences the later risk of alcohol-use disorders (AUD). METHOD: A prospective cohort study was used, comprising three updated measures of alcohol intake and covariates, and 26 years of follow-up data...... had a risk of 3.1 (CI: 1.8-5.4), whereas those whose total alcohol intake comprised more than 35% wine had a risk of 0.8 (CI: 0.3-2.1). Consuming more than 35% beer increased the risk of AUD for women, whereas the percentage of distilled spirits intake did not influence the risk of AUD for either...... on 18,146 individuals from the Copenhagen City Heart Study, Denmark. The study population was linked to three different registers to detect AUD registrations. RESULTS: For both genders, wine drinking was associated with lower risk of AUD irrespective of the weekly amount of alcohol consumed. Women...

  4. Artificial Sweetened Beverages and Pediatric Obesity: The Controversy Continues

    Directory of Open Access Journals (Sweden)

    Peter N Freswick

    2014-05-01

    Full Text Available The pediatric obesity epidemic has gathered public and political interest recently. People often choose “diet” or artificial sweetened beverages (ASB to combat this epidemic, but the obesity incidence continues to rise. First, I review the pediatric studies on the effect of ASB consumption with subsequent food intake. Next, I present pediatric studies of chronic ASB consumption and weight change. Some epidemiologic pediatric studies have supported an association between artificial sweetener use and increased BMI but cannot prove causation. Randomized control trials have provided some evidence of weight loss with ASB ingestion among children, but study limitations may minimize these conclusions. Finally, I summarize the possible mechanisms that may drive potential effects of artificial sweeteners.

  5. Production of struvite from beverage waste as phosphorus source

    Directory of Open Access Journals (Sweden)

    Edson Luiz Foletto

    2013-02-01

    Full Text Available In this work was investigated the influence of pH on the synthesis of struvite using cola beverage waste as source of phosphorus. The process was operated in a batch reactor. The reaction time was 20 minutes, and the chemicals MgCl2.6H2O and NH4Cl were used in the experiment, with a molar ratio of Mg+2:NH4+:PO4(3- = 1:1:1. The products were characterized by X-ray diffraction (XRD, atomic force microscopy (AFM, surface area (BET, thermogravimetric analysis (TGA and infra-red (IR. From the results was verified the formation of a crystalline phase at pH 9.5, with a surface area of 6.59 m² g-1 and a particle size of about 0.25 µm.

  6. Production of struvite from beverage waste as phosphorus source

    Directory of Open Access Journals (Sweden)

    Edson Luiz Foletto

    2012-01-01

    Full Text Available In this work was investigated the influence of pH on the synthesis of struvite using cola beverage waste as source of phosphorus. The process was operated in a batch reactor. The reaction time was 20 minutes, and the chemicals MgCl2.6H2O and NH4Cl were used in the experiment, with a molar ratio of Mg+2:NH4+:PO4(3- = 1:1:1. The products were characterized by X-ray diffraction (XRD, atomic force microscopy (AFM, surface area (BET, thermogravimetric analysis (TGA and infra-red (IR. From the results was verified the formation of a crystalline phase at pH 9.5, with a surface area of 6.59 m² g-1 and a particle size of about 0.25 µm.

  7. Anticancer activity of botanical compounds in ancient fermented beverages (review).

    Science.gov (United States)

    McGovern, P E; Christofidou-Solomidou, M; Wang, W; Dukes, F; Davidson, T; El-Deiry, W S

    2010-07-01

    Humans around the globe probably discovered natural remedies against disease and cancer by trial and error over the millennia. Biomolecular archaeological analyses of ancient organics, especially plants dissolved or decocted as fermented beverages, have begun to reveal the preliterate histories of traditional pharmacopeias, which often date back thousands of years earlier than ancient textual, ethnohistorical, and ethnological evidence. In this new approach to drug discovery, two case studies from ancient Egypt and China illustrate how ancient medicines can be reconstructed from chemical and archaeological data and their active compounds delimited for testing their anticancer and other medicinal effects. Specifically, isoscopoletin from Artemisia argyi, artemisinin from Artemisia annua, and the latter's more easily assimilated semi-synthetic derivative, artesunate, showed the greatest activity in vitro against lung and colon cancers. In vivo tests of these compounds previously unscreened against lung and pancreatic cancers are planned for the future.

  8. Sugar-sweetened beverage consumption among adults -- 18 states, 2012.

    Science.gov (United States)

    Kumar, Gayathri S; Pan, Liping; Park, Sohyun; Lee-Kwan, Seung Hee; Onufrak, Stephen; Blanck, Heidi M

    2014-08-15

    Reducing consumption of calories from added sugars is a recommendation of the 2010 Dietary Guidelines for Americans and an objective of Healthy People 2020. Sugar-sweetened beverages (SSB) are major sources of added sugars in the diets of U.S. residents. Daily SSB consumption is associated with obesity and other chronic health conditions, including diabetes and cardiovascular disease. U.S. adults consumed an estimated average of 151 kcal/day of SSB during 2009-2010, with regular (i.e., nondiet) soda and fruit drinks representing the leading sources of SSB energy intake. However, there is limited information on state-specific prevalence of SSB consumption. To assess regular soda and fruit drink consumption among adults in 18 states, CDC analyzed data from the 2012 Behavioral Risk Factor Surveillance System (BRFSS). Among the 18 states surveyed, 26.3% of adults consumed regular soda or fruit drinks or both ≥1 times daily. By state, the prevalence ranged from 20.4% to 41.4%. Overall, consumption of regular soda or fruit drinks was most common among persons aged 18‒34 years (24.5% for regular soda and 16.6% for fruit drinks), men (21.0% and 12.3%), non-Hispanic blacks (20.9% and 21.9%), and Hispanics (22.6% and 18.5%). Persons who want to reduce added sugars in their diets can decrease their consumption of foods high in added sugars such as candy, certain dairy and grain desserts, sweetened cereals, regular soda, fruit drinks, sweetened tea and coffee drinks, and other SSBs. States and health departments can collaborate with worksites and other community venues to increase access to water and other healthful beverages.

  9. The role of a pre-load beverage on gastric volume and food intake: comparison between non-caloric carbonated and non-carbonated beverage

    Directory of Open Access Journals (Sweden)

    Zito Francesco

    2011-10-01

    Full Text Available Abstract Background There is conflicting data on the effects of carbon dioxide contained in beverages on stomach functions. We aimed to verify the effect of a pre-meal administration of a 300 ml non-caloric carbonated beverage (B+CO2 compared to water or a beverage without CO2 (B-CO2, during a solid (SM and a liquid meal (LM on: a gastric volume, b caloric intake, c ghrelin and cholecystokinin (CCK release in healthy subjects. Methods After drinking the beverages (Water, B-CO2, B+CO2, ten healthy subjects (4 women, aged 22-30 years; BMI 23 ± 1 were asked to consume either an SM or an LM, at a constant rate (110 kcal/5 min. Total gastric volumes (TGV were evaluated by Magnetic Resonance Imaging after drinking the beverage and at maximum satiety (MS. Total kcal intake at MS was evaluated. Ghrelin and CCK were measured by enzyme immunoassay until 120 min after the meal. Statistical calculations were carried out by paired T-test and analysis of variance (ANOVA. The data is expressed as mean ± SEM. Results TGV after B+CO2 consumption was significantly higher than after B-CO2 or water (p 2: 837 ± 66; B+CO2: 774 ± 66 or the LM (630 ± 111; 585 ± 88; 588 ± 95. Area under curve of ghrelin was significantly (p 2 compared to B+CO2 and water (26.2 ± 4.5; 27.1 ± 5.1. No significant differences were found for ghrelin during LM, and for CCK during both SM and LM after all beverages. Conclusions The increase in gastric volume following a 300 ml pre-meal carbonated beverage did not affect food intake whether a solid or liquid meal was given. The consistency of the meal and the carbonated beverage seemed to influence ghrelin release, but were unable, under our experimental conditions, to modify food intake in terms of quantity. Further studies are needed to verify if other food and beverage combinations are able to modify satiation.

  10. Industrial Engineering

    DEFF Research Database (Denmark)

    Karlsson, Christer

    2015-01-01

    Industrial engineering is a discipline that is concerned with increasing the effectiveness of (primarily) manufacturing and (occasionally).......Industrial engineering is a discipline that is concerned with increasing the effectiveness of (primarily) manufacturing and (occasionally)....

  11. Determination of Aspartame, Caffeine, Saccharin, and Benzoic Acid in Beverages by High Performance Liquid Chromatography.

    Science.gov (United States)

    Delaney, Michael F.; And Others

    1985-01-01

    Describes a simple and reliable new quantitative analysis experiment using liquid chromatography for the determinaiton of caffeine, saccharin, and sodium benzoate in beverages. Background information, procedures used, and typical results obtained are provided. (JN)

  12. Research on Design Method of Intelligent Vending Machine for Cupped Beverage

    Directory of Open Access Journals (Sweden)

    Xiaowei Jiang

    2014-09-01

    Full Text Available The purpose of this study is to design an intelligent vending machine for cupped beverage, specifically researching its humanized design, shape design, color design and the main mechanism design including the beverage powder transporting mechanism, paper cups detaching mechanism and paper cups slide mechanism. The study elaborates that the design of beverage powder transporting mechanism is mainly the selection of electromagnet and the determination of electromagnet stroke, requiring that the electromagnet stroke and the maximum weight that the electromagnet could bear should have rationality, to ensure its safe operation; the design of paper cups detaching mechanism mainly includes selecting electric motor and V belt; the design of paper cups slide mechanism mainly presents the design of slide structure. And then the design of control modules of the intelligent vending machine for cupped beverage is introduced, based on which the conclusion has been reached.

  13. 77 FR 10545 - Coushatta Tribe of Louisiana-Alcoholic Beverage Control Ordinance

    Science.gov (United States)

    2012-02-22

    ..., including malt, vinous, spirituous, alcoholic or intoxicating liquors, beer, porter, ale, stout fruit juices..., including among other things, ale, beer, stout, porter, and the like. Malt beverages are exclusive of...

  14. Nutrition Policy Decreases Sugar-Sweetened Beverages in Municipal Parks: Lessons Learned From Carson, California.

    Science.gov (United States)

    Narain, Kimberly; Mata, Alfred; Flores, Jeanette

    2016-01-01

    In light of the childhood obesity epidemic, many cities are adopting healthy park vending policies, but the evidence on the effectiveness of these policies is scant. This study examines how implementation of a healthy vending policy in Carson, California, changes the types of beverages that are available in park vending machines. The study design is a pre-posttest with post-only comparison group. The main outcome is proportion of beverages in vending machines that is consistent with caloric and sugar content guidelines for children as defined by the Nutrition Environment Measures-Vending (NEMS-V) tool. This study finds that prior to implementation of the vending policy, 70% of the beverages did not meet NEMS-V guidelines, on average. After implementation of the vending policy, this number declined to 7%. This study suggests that healthy vending policies can have an impact on the types of beverages that are available in city parks.

  15. Calories Consumed from Alcoholic Beverages by U.S. Adults, 2007-2010

    Science.gov (United States)

    ... beverages on a given day, exceeding one drink. Definitions Calorie, kilocalorie : A calorie is a measure of ... Infants, and Children, or WIC; and the National School Lunch Program. Data sources and methods National Health ...

  16. Design and Research on Auto-vending Machine for Cupped Beverage

    Directory of Open Access Journals (Sweden)

    Xiaowei Jiang

    2014-12-01

    Full Text Available The aim of this research is to design an auto-vending machine for cupped beverage, specifically researching its working principle, the design of beverage powder transporting mechanism, paper cups detaching mechanism and paper cups slide mechanism. The article elaborates that the design of beverage powder transporting mechanism is mainly the selection of electromagnet and the determination of electromagnet stroke, requiring that the electromagnet stroke and the maximum weight that the electromagnet could bear should have rationality, to ensure its safe operation; the design of paper cups detaching mechanism mainly includes selecting electric motor and V belt; the design of paper cups slide mechanism includes the design of slide structure and the force analysis when the paper cup slides on the slide. And then the working principle and working process of the auto-vending machine for cupped beverage is introduced, based on which the conclusion has been reached.

  17. Using state diagrams for predicting colloidal stability of whey protein beverages.

    Science.gov (United States)

    Wagoner, Ty B; Ward, Loren; Foegeding, E Allen

    2015-05-06

    A method for evaluating aspects of colloidal stability of whey protein beverages after thermal treatment was established. Three state diagrams for beverages (pH 3-7) were developed representing protein solubility, turbidity, and macroscopic state after two ultrahigh-temperature (UHT) treatments. Key transitions of stability in the state diagrams were explored using electrophoresis and chromatography to determine aggregation propensities of β-lactoglobulin, α-lactalbumin, bovine serum albumin, and glycomacropeptide. The state diagrams present an overlapping view of high colloidal stability at pH 3 accompanied by high solubility of individual whey proteins. At pH 5, beverages were characterized by poor solubility, high turbidity, and aggregation/gelation of whey proteins with the exception of glycomacropeptide. Stability increased at pH 6, due to increased solubility of α-lactalbumin. The results indicate that combinations of state diagrams can be used to identify key regions of stability for whey protein containing beverages.

  18. Design and Application on Auto-vending Machine for Cupped Beverage

    Directory of Open Access Journals (Sweden)

    Xiaowei Jiang

    2014-12-01

    Full Text Available The purpose of this study is to design an auto-vending machine for cupped beverage, specifically studying its shape design and color design. The article elaborates that the shape design of this auto-vending machine for cupped beverage should follow the art rule of variation and unity and meanwhile the whole shape still should be simple and direct; the color design of the auto-vending machine for cupped beverage not only should satisfy the request of man-machine coordination and environment and function, but also should value the choice of tone, match the new age request of appreciation beauty and notice novelty. And then the working principle and working process of the auto-vending machine for cupped beverage is introduced, based on which the conclusion has been reached.

  19. Aroma Characterization and Safety Assessment of a Beverage Fermented by Trametes versicolor.

    Science.gov (United States)

    Zhang, Yanyan; Fraatz, Marco Alexander; Müller, Julia; Schmitz, Hans-Joachim; Birk, Florian; Schrenk, Dieter; Zorn, Holger

    2015-08-12

    A cereal-based beverage was developed by fermentation of wort with the basidiomycete Trametes versicolor. The beverage possessed a fruity, fresh, and slightly floral aroma. The volatiles of the beverage were isolated by liquid-liquid extraction (LLE) and additionally by headspace solid phase microextraction (HS-SPME). The aroma compounds were analyzed by a gas chromatography system equipped with a tandem mass spectrometer and an olfactory detection port (GC-MS/MS-O) followed by aroma (extract) dilution analysis. Thirty-four different odor impressions were perceived, and 27 corresponding compounds were identified. Fifteen key odorants with flavor dilution (FD) factors ranging from 8 to 128 were quantitated, and their respective odor activity values (OAVs) were calculated. Six key odorants were synthesized de novo by T. versicolor. Furthermore, quantitative changes during the fermentation process were analyzed. To prepare for the market introduction of the beverage, a comprehensive safety assessment was performed.

  20. Quantitative analysis of ethyl carbamate in Korean alcoholic beverages by chromatography with mass selective detection

    Energy Technology Data Exchange (ETDEWEB)

    Park, G.B.; Lee, S.G. [Korea Research Institute of Chemical Technology, Taejon (Korea)

    2002-02-01

    In order to determine the contents of ethyl carbamate in Korean traditional alcoholic beverages and general beverages, GC/MS-SIM method was used after extraction of beverages with dichloromethane. The contents of ethyl carbamate in Korean traditional alcoholic beverages, non-distilled alcohol, and whisky were detected in the rage of 4.6-50.2 {mu}g/L, 27.8-45.4 {mu}g/L, and 24.8-55.1 {mu}g/L, respectively. The recoveries were ranged from 83.3 to 104.8 %. The values of relative standard deviation were ranged from 1.8 to 14.8% and the detection limit was 0.3 {mu}g/L. (author). 13 refs., 2 tabs., 4 figs.

  1. Effect of alcoholic beverages on surface roughness and microhardness of dental composites.

    Science.gov (United States)

    DA Silva, Marcos Aurélio Bomfim; Vitti, Rafael Pino; Sinhoreti, Mário Alexandre Coelho; Consani, Rafael Leonardo Xediek; Silva-Júnior, José Ginaldo da; Tonholo, Josealdo

    2016-01-01

    The aim of this study was to evaluate the microhardness and surface roughness of composite resins immersed in alcoholic beverages. Three composite resins were used: Durafill (Heraeus Kulzer), Z250 (3M-ESPE) and Z350 XT (3M-ESPE). The inital surface roughness and microhardness were measured. The samples were divided into four groups (n=30): G1-artificial saliva; G2-beer; G3-vodka; G4-whisky. The samples were immersed in the beverages 3× a day for 15 min and 30 days. The surface roughness and microhardness assays were repeated after immersion period. The data were statistically analyzed by two-way ANOVA and Tukey-HSD test (pMicrohardness of all groups decreased after immersion in alcoholic beverages. The effect of these beverages on dental composites is depended upon the chemical composition, immersion time, alcohol content and pH of solutions.

  2. Contribution of chlorogenic acids to the iron-reducing activity of coffee beverages.

    Science.gov (United States)

    Moreira, Daniel P; Monteiro, Mariana C; Ribeiro-Alves, Mirna; Donangelo, Carmen M; Trugo, Luiz C

    2005-03-09

    The iron-reducing activity of coffee beverages was determined by the ferric reducing antioxidant power (FRAP) assay. The influence on FRAP due to the degree of roasting (light, medium, and dark), species (Coffea arabica and Coffea robusta), and caffeine content (regular and decaffeinated) was investigated using ground and soluble coffee samples. The concentration of specific chlorogenic acids and caffeine in the beverages was determined by high-performance liquid chromatography and related to FRAP using Pearson correlation coefficients. All measurements were expressed per unit of soluble solids. Beverages prepared with ground coffee had, on average, 27% higher FRAP values than those prepared with soluble coffee (p 0.91) was found between FRAP and the total content of chlorogenic acids, particularly that of the caffeoylquinic acid isomers. The iron-reducing activity of coffee beverages was not influenced by caffeine.

  3. 75 FR 47312 - Seminole Tribe of Florida Alcohol Beverage Control Act of 2009

    Science.gov (United States)

    2010-08-05

    ... liquor ordinance was published in 60 FR 53431. The tribal lands are located in Indian country and this... beverages. Section 562.51. license suspension. license suspension. Prostitution; Lewd and lascivious...

  4. Caloric beverages were major sources of energy among children and adults in Mexico, 1999-2012.

    Science.gov (United States)

    Stern, Dalia; Piernas, Carmen; Barquera, Simon; Rivera, Juan A; Popkin, Barry M

    2014-06-01

    Mexico, with 1 of the highest obesity prevalences in the world, instituted a 10% excise tax for any sugar-sweetened beverage (SSB) starting on 1 January 2014. Understanding the recent patterns and trends in beverage intake and sales in Mexico provides both background and baseline data for the importance of SSBs and other beverages in the Mexican diet. We analyzed a single 24-h dietary recall from 2 nationally representative surveys: the Mexican Nutrition Survey 1999 (n = 6049) and the National Health and Nutrition Survey 2012 (n = 10,343). To describe trends and patterns in beverages, we calculated the volume and energy intake per capita and per consumer and the proportion of consumers of each beverage group in each survey. A commercial sales dataset was used to describe beverage sales trends from 1999 to 2012. From 1999 to 2012, total daily energy from beverages increased among children aged 5-11 y (+45.3 kcal), females aged 12-19 y (+57.3 kcal), and adult females aged 20-49 y (+96.4 kcal) (P agua fresca (fruit water made in stalls or at home, usually with added sugars), and fruit drinks among children aged 5-11 y and females aged 12-19 y and caloric coffee/tea, soda, and agua fresca among adult females aged 20-49 y. In 2012, beverages represented 17.5% (325 kcal) and 19.0% (382 kcal) of the total daily energy intake per capita in children aged 1-19 y and adults aged ≥20 y, respectively. In 2012, flavored milk beverages, caloric soda, and high-fat milk were the top 3 major contributors to total daily energy intake per capita in all children aged 1-19 y. Caloric soda, caloric coffee/tea, and agua fresca were the top 3 major energy contributors in adults aged ≥20 y. From 1999 to 2012, sales of soda, fruit-flavored drinks, and flavored waters increased. In conclusion, consumption of several beverages with added sugars increased among children and adult females in Mexico. Because caloric soda is currently 1 of the top beverages consumed, a 10% tax on SSBs might

  5. Cajá-flavored drinks: a proposal for mixed flavor beverages and a study of the consumer profile

    Directory of Open Access Journals (Sweden)

    Maria Eugênia de Oliveira Mamede

    2015-03-01

    Full Text Available Mixed flavor beverages represent a trend that is gaining the allegiance of potential fruit juice consumers. The present study proposed to prepare mixed flavor beverages and verify their consumer acceptance. Cajá beverage (sample A was used as the standard. The other beverages were prepared by mixing the cajá-flavored product with other flavors: strawberry (B, pineapple (C, jabuticaba (D, mango (E and cashew (F. The consumer profiles in the two regions studied were similar. Overall beverages B, A and F were the most accepted, with scores of 7.7, 6.4 and 6.2, respectively. Internal Preference Mapping showed that most of the consumers were located near beverages A, B and F, confirming the acceptance results. The consumers indicated appearance and flavor as the most appreciated characteristics in beverages A, B and F. Beverages A, B and F presented higher total soluble solids contents and viscosities than the other beverages. Consumer segmentation did not depend on the different levels of familiarity with the cajá flavor. Thus the preparation of mixed flavor beverages of cajá-strawberry and cajá-cashew is an excellent proposal because it presents flavors with good potential for marketing in different regions of Brazil.

  6. Food industry: friend or foe?

    Science.gov (United States)

    Yach, D

    2014-01-01

    Open discourse and tolerance between the food industry and public sector is limited. As a result, the public and private sectors are reluctant to collaborate on pressing nutritional issues. Those in the public sector have never heard what they could do to encourage a food company's transition towards healthier foods and beverages, whereas many in the private sector dismissed policies and actions initiated within the public sector. During my career, I have sought to engage the broadest possible stakeholder groups required to develop evidence-based policies and with the aim of improving public health. My recent experience in industry confirmed my view about the need for scientific exchange regardless of the disagreements about policy. Open discourse and partnering is essential if we are to tackle complex food and health issues and improve the global food system. Private-public engagement can provide faster and more sustainable results than government alone without impacting profits. Moreover, a high-quality product in smaller portions will have higher profit margins than a bargain-sized product of lower quality. The food industry and private sector must come together to implement innovative strategies to address urgent nutritional needs.

  7. Fructose and Cardiometabolic Health: What the Evidence from Sugar-Sweetened Beverages Tells Us

    OpenAIRE

    Malik, Vasanti S; Hu, Frank B.

    2015-01-01

    Recent attention has focused on fructose as having a unique role in the pathogenesis cardiometabolic diseases. However since we rarely consume fructose in isolation, the major source of fructose in the diet comes from fructose-containing sugars, sucrose and high fructose corn syrup, in sugar sweetened beverages. Intake of these beverages has been consistently linked to increased risk of obesity, type 2 diabetes and cardiovascular disease in various populations. Putative underlying mechanisms ...

  8. Effect of Beverage Containing Fermented Akebia quinata Extracts on Alcoholic Hangover

    OpenAIRE

    2016-01-01

    The present study was conducted to investigate the effects of beverages containing fermented Akebia quinata extracts on alcoholic hangover. For this study, 25 healthy young men were recruited. All participants consumed 100 mL of water (placebo), commercial hangover beverage A or B, fermented A. quinata leaf (AQL) or fruit (AQF) extract before alcohol consumption. After 1 h, all participants consumed a bottle of Soju, Korean distilled liquor (360 mL), containing 20% alcohol. Blood was collecte...

  9. Quality Evaluation of Coffee-like Beverage from Baobab (Adansonia diditata Seed

    Directory of Open Access Journals (Sweden)

    Olaitan

    2014-10-01

    Full Text Available Coffee, one of the most consumed beverages in the world is slightly acidic (pH 5.0-5.1 and contains caffeine which has stimulating effect on human and also found to have negative effect on the brain, kidney, cardiovascular and respiratory systems hence the need to produce coffee-like beverages without such negative effects on the body. Baobab (Adansonia digitata

  10. Sluggish gallbladder emptying and gastrointestinal transit after intake of common alcoholic beverages.

    Science.gov (United States)

    Kasicka-Jonderko, A; Jonderko, K; Gajek, E; Piekielniak, A; Zawislan, R

    2014-02-01

    To study the movement along the gut and the effect upon the gallbladder volume of alcoholic beverages taken in the interdigestive state. The study comprised three research blocks attended by 12 healthy subjects each. Within a given research block volunteers underwent three examination sessions held on separate days, being offered an alcoholic beverage, or an aqueous ethanol solution of an identical proof, or a corresponding volume of isotonic glucose solution; the order of administration of the drinks was randomized. The beverages tested were: beer (4.7% vol, 400 ml), red wine (13.7% vol, 200 ml), whisky (43.5% vol, 100 ml) within the "Beer", "Wine", and "Whisky" research block, respectively. Gastric myoelectrical activity was examined electrogastrographically, gastric emptying with ¹³C-sodium acetate breath test, orocaecal transit with lactulose H₂ breath test, gallbladder emptying with ultrasonography, breath ethanol with alcotest. The study showed that alcoholic beverages were emptied from the stomach significantly slower than isotonic glucose. Alcoholic beverages produced by fermentation only (beer, red wine) were emptied from the stomach more slowly than ethanol solutions of identical proof, while gastric evacuation of whisky (distillation product) and matching alcohol solution was similar. The slower gastric evacuation of alcoholic beverages and ethanol solutions could not be ascribed to a disorganization of the gastric myoelectrical activity. The orocaecal transit of beer and red wine did not differ from that of isotonic glucose, whereas the orocaecal transit of whisky and high proof ethanol was markedly prolonged. Red wine and whisky, and to a similar extent control ethanol solutions caused an inhibition and delay of gallbladder emptying. We concluded that alcoholic beverages taken on an empty stomach exert a suppressive effect upon the transport function of the digestive tract and gallbladder emptying. The extent of this action depends on the type of a

  11. Repeated exposure of acidic beverages on esthetic restorative materials: an in-vitro surface microhardness study

    OpenAIRE

    Xavier, Arun M.; Sunny, Steffy M.; Rai, Kavita; Amitha M Hegde

    2016-01-01

    Background A manifold increase in the consumption of aerated beverages has witnessed a twin increase in tooth wear and raised demand for esthetic restorative materials. This study aimed to evaluate the surface microhardness changes of esthetic restorative materials following treatment with aerated beverages in an in-vitro situation. Material and Methods The initial surface microhardness of the restorative materials GC Fuji II LC, GC Fuji IX, Nano Glass ionomer, Resin and Nano composite was re...

  12. Impact of the Coffea canephora gene introgression on beverage quality of C. arabica.

    Science.gov (United States)

    Bertrand, B; Guyot, B; Anthony, F; Lashermes, P

    2003-08-01

    Lines of Coffea arabica derived from the Timor Hybrid (hybrid between C. arabica and C. canephora) are resistant to coffee leaf rust (Hemileia vastatrix) and to the nematode Meloidogyne exigua. The introgression of C. canephora resistance genes is suspected of causing a drop in beverage quality. Coffee samples from pure lines, compared in a Trial 1, and from F1 hybrids and parental lines from a half-diallel trial in a Trial 2, were studied for beverage quality, chemical composition and amount of introgressed genetic material. Chemical analyses (caffeine, chlorogenic acids, fat, trigonelline, sucrose) were carried out with near-infrared spectrometry by reflectance of green coffee. The number of amplified fragment length polymorphic (AFLP) markers introgressed from the Timor Hybrid varied from 1 to 37 for the lines studied. There were significant differences between lines for all of the biochemical compounds analysed and for the acidity and the overall standard of the beverage. Two lines (T17927, T17924) were significantly poorer than the controls for sucrose and beverage acidity. T17924 also had more chlorogenic acids and was poorer for the overall standard. However, two highly introgressed lines, T17934 and T17931 (25 and 30 AFLP markers, respectively), did not differ from the non-introgressed controls. There were no correlations between the number of AFLP markers and the chemical contents or beverage attributes. Significant correlations were found between the performance of the parents and their general combining ability for beverage quality. It was concluded that it should be possible to find lines with both the desired resistance genes and good beverage quality. Selection can avoid accompanying the introgression of resistance genes with a drop in beverage quality.

  13. Prevalence of Food and Beverage Brands in Movies: 1996–2005

    Science.gov (United States)

    Sutherland, Lisa A.; MacKenzie, Todd; Purvis, Lisa A.; Dalton, Madeline

    2010-01-01

    OBJECTIVE The objective of this study was to describe food and beverage brand placements in a large representative sample of popular movies. METHODS We identified and coded brand placements for foods, beverages, and food retail establishments in the top 20 US box office movie hits for each year from 1996 to 2005. We also coded general movie characteristics (Motion Picture Association of America rating, run time, genre, and information about major characters). We summarized the number and types of food, beverage, and food retail establishment brands by movie characteristics and also identified manufacturers that are associated with each of the brands. RESULTS Of the 200 movies coded, 138 (69%) contained at least 1 food, beverage, or food retail establishment brand. Movies rated PG-13 and R were significantly more likely to have brand placements compared with movies in other rating categories. Comedies, action/adventures, and horror films had more brand placements than other genres. We did not detect a significant difference in the number of movies with brand placements or mean number of placements per movie by year of movie release. A total of 1180 brand placements were identified and verified, including 427 food, 425 beverage, and 328 food retail establishment brand placements. Candy/confections (26%) and salty snacks (21%) were the most prevalent food brands, sugar-sweetened beverages (76%) were the most prevalent beverage brands, and fast food composed two thirds of the food retail establishment brand placements. CONCLUSIONS Food, beverage, and food retail establishment brands are frequently portrayed in movies, and most of the brand placements are for energy-dense, nutrient-poor foods or product lines. Movies are a potent source of advertising to children, which has been largely overlooked. PMID:20142289

  14. Finnish customers'beverage choice and the potential of Vietnamese wine in Finland

    OpenAIRE

    Nguyen, Nga

    2014-01-01

    The aim of the thesis is to discover the potential of selling Asian wine and beverages in Vaasa in particular and in Finland in general. The Asian wine means all of the alcohol made locally Asian with different ingredients including fruit, rice and grapes. The thesis primarily concentrated on the combination of Asian food along with wine in different theory. From that, it gives the outlook of pairing Asian food with local Asian beverages. It presents general information about Asian food and i...

  15. Parent support and parent-mediated behaviors are associated with children's sugary beverage consumption.

    Science.gov (United States)

    Lopez, Nanette V; Ayala, Guadalupe X; Corder, Kirsten; Eisenberg, Christina M; Zive, Michelle M; Wood, Christine; Elder, John P

    2012-04-01

    Consumption of sugary beverages has been identified as a contributor to childhood obesity. Studies have established the importance of specific parenting practices to children's beverage consumption; however, no study has examined multiple operationalizations of parenting to better understand where to focus future interventions. The present study examined the relationship between children's sugary beverage consumption and a parenting model that included household food rules, parent modeling of food rules, parent-mediated behaviors, and parent support. Baseline data from Project MOVE/me Muevo were used. Participants included 541 children, aged 5 to 8 years old, and their parents. Parents completed a 45-minute self-administered survey in Spanish or English, providing information about their child's dietary intake, as well as their parenting practices. Children's sugary beverage consumption included nondiet soda, noncarbonated sugary drinks, and sport drinks. Household food rules and parent modeling of food rules were assessed with seven items each. Parent-mediated behaviors consisted of four behaviors. Parent support was assessed with five items. Parent support and parent-mediated behaviors, including total screen time and eating at fast-food restaurants at least weekly, were associated with greater consumption of sugary beverages in children. No other parenting variables were significant. Encouraging caregivers to promote healthy dietary behaviors and provide healthy choices, limiting children's television and computer use, and reducing fast-food consumption can contribute to reductions in sugary beverage consumption among children.

  16. An electronic nose for reliable measurement and correct classification of beverages.

    Science.gov (United States)

    Mamat, Mazlina; Samad, Salina Abdul; Hannan, Mahammad A

    2011-01-01

    This paper reports the design of an electronic nose (E-nose) prototype for reliable measurement and correct classification of beverages. The prototype was developed and fabricated in the laboratory using commercially available metal oxide gas sensors and a temperature sensor. The repeatability, reproducibility and discriminative ability of the developed E-nose prototype were tested on odors emanating from different beverages such as blackcurrant juice, mango juice and orange juice, respectively. Repeated measurements of three beverages showed very high correlation (r > 0.97) between the same beverages to verify the repeatability. The prototype also produced highly correlated patterns (r > 0.97) in the measurement of beverages using different sensor batches to verify its reproducibility. The E-nose prototype also possessed good discriminative ability whereby it was able to produce different patterns for different beverages, different milk heat treatments (ultra high temperature, pasteurization) and fresh and spoiled milks. The discriminative ability of the E-nose was evaluated using Principal Component Analysis and a Multi Layer Perception Neural Network, with both methods showing good classification results.

  17. Trace metal levels in fruit juices and carbonated beverages in Nigeria.

    Science.gov (United States)

    Williams, Akan B; Ayejuyo, Olusegun O; Ogunyale, Adekunle F

    2009-09-01

    Trace metal levels in selected fruit juices and carbonated beverages purchased in Lagos, Nigeria were determined using atomic absorption spectrophotometer (Unicam model 969) equipped with SOLAAR 32 windows software. Fruit juices analysed were grape, pineapple, apple, orange, lemon juices and their brand names were used. Some carbonated drinks were also evaluated for metal levels. Trace metals investigated were Cr, Cu, Pb, Mn, Ni, Zn, Sn, Fe, Cd and Co. Trace metal contents of fruit juices were found to be more than the metallic contents of carbonated beverages. Pb level in the fruit juices ranged from 0.08 to 0.57 mg/l but was not detected in the carbonated drinks. Concentrations of Pb in lemon juice and Mn in pineapple juice were relatively high. Cd and Co were not detected in the selected juices and beverages. Additionally, Pb, Cu, Cr and Fe were not detected in canned beverages but were present in bottled beverages. However, the metal levels of selected fruit juices and carbonated beverages were within permissible levels except for Mn in pineapple juice and Pb in lemon juice.

  18. Effect of preservation method and storage condition on ascorbic acid loss in beverages

    Directory of Open Access Journals (Sweden)

    Jokanović Marija R.

    2009-01-01

    Full Text Available Global market is flooded with vitamin-enriched foods, mainly beverages. Major vitamins for enriching beverages are the antioxidant vitamins A, C and E. Ascorbic acid is readily oxidized and lost during storage of the beverages, at rates depending on the conditions of storage. This fact is of great importance for the consumer who must know how to store beverages and when to consume them in order to get the maximum benefit of added vitamin C. The objective of this paper was to determine the amount of ascorbic acid lost in beverages applying different preservation methods and storage condition. Beverage was made in laboratory conditions with synthetic L-ascorbic acid added according to the national legislations. After 30 days of storage at 4-8oC ascorbic acid overall loss was from 81.01% to 90.27% in thermally pasteurized samples and from 97.83 % to almost complete loss in samples preserved with sodium benzoate.

  19. [Commercial orange juice beverages detection by fluorescence spectroscopy combined with PCA-ED and PLSR methods].

    Science.gov (United States)

    Hu, Yang-jun; Zhu, Chun; Chen, Guo-qing; Zhang, Yong; Kong, Fan-biao; Li, Run; Zhu, Zhuo-wei; Wang, Xu; Gao, Shu-mei

    2014-08-01

    In order to classify the orange juiice beverages effectively, the fluorescence character differences of two kinds of orange juice beverages including 100% orange juice and orange drink were analyzed and compared, principal component analysis combined with Euclidean distance was adopted to classify two kinds of orange juice beverages, and ideal classification results were obtained. Meanwhile, the orange juice content estimation model was established by using fluorescence spectroscopy combined with partial least squares regression method, and the correlation coefficient R, root mean square error of calibration RMSEC and root mean square error of prediction RMSEP were 0.997, 0.87% and 2.05%, respectively. The experimental results indicate that the calibration model offers comparatively accurate content estimation, which reflect the actual orange juice content in the commercial orange juice beverages. The exploration to classify orange juice beverages was carried out from two aspects of qualitative and quantitative analysis by employing fluorescence spectroscopy combined with chemometrics method, which can provide a new idea for the classification and adulteration detection of commercial orange juice beverages, and also can give certain reference basis for the quality control of orange juice raw material.

  20. An Electronic Nose for Reliable Measurement and Correct Classification of Beverages

    Directory of Open Access Journals (Sweden)

    Mahammad A. Hannan

    2011-06-01

    Full Text Available This paper reports the design of an electronic nose (E-nose prototype for reliable measurement and correct classification of beverages. The prototype was developed and fabricated in the laboratory using commercially available metal oxide gas sensors and a temperature sensor. The repeatability, reproducibility and discriminative ability of the developed E-nose prototype were tested on odors emanating from different beverages such as blackcurrant juice, mango juice and orange juice, respectively. Repeated measurements of three beverages showed very high correlation (r > 0.97 between the same beverages to verify the repeatability. The prototype also produced highly correlated patterns (r > 0.97 in the measurement of beverages using different sensor batches to verify its reproducibility. The E-nose prototype also possessed good discriminative ability whereby it was able to produce different patterns for different beverages, different milk heat treatments (ultra high temperature, pasteurization and fresh and spoiled milks. The discriminative ability of the E-nose was evaluated using Principal Component Analysis and a Multi Layer Perception Neural Network, with both methods showing good classification results.

  1. Effect of dissolved oxygen in alcoholic beverages and drinking water on alcohol elimination in humans.

    Science.gov (United States)

    Rhee, Su-jin; Chae, Jung-woo; Song, Byung-jeong; Lee, Eun-sil; Kwon, Kwang-il

    2013-02-01

    Oxygen plays an important role in the metabolism of alcohol. An increased dissolved oxygen level in alcoholic beverages reportedly accelerates the elimination of alcohol. Therefore, we evaluated the effect of dissolved oxygen in alcohol and the supportive effect of oxygenated water on alcohol pharmacokinetics after the excessive consumption of alcohol, i.e., 540 ml of 19.5% alcohol (v/v). Fifteen healthy males were included in this randomized, 3 × 3 crossover study. Three combinations were tested: X, normal alcoholic beverage and normal water; Y, oxygenated alcoholic beverage and normal water; Z, oxygenated alcoholic beverage and oxygenated water. Blood alcohol concentrations (BACs) were determined by conversion of breath alcohol concentrations. Four pharmacokinetic parameters (C(max), T(max), K(el), and AUCall) were obtained using non-compartmental analysis and the times to reach 0.05% and 0.03% BAC (T(0.05%) and T(0.03%)) were compared using one-way analysis of variance (ANOVA) and Duncan's post hoc test. With combination Z, the BAC decreased to 0.05% significantly faster (p water augments the effect of oxygen in the alcoholic beverage in alcohol elimination. Therefore, it is necessary to investigate the supportive effect of ingesting additional oxygenated water after heavy drinking of normal alcoholic beverages.

  2. Chemical, Sensorial and Rheological Properties of a New Organic Rice Bran Beverage

    Institute of Scientific and Technical Information of China (English)

    Gerson Luis FACCIN; Leila do Nascimento VIEIRA; Letícia Adélia MIOTTo; Pedro Luiz Manique BARRETO; Edna Regina AMANTE

    2009-01-01

    Rice bran is a solid residue from rice polishing that is used in animal nutrition and rice oil production. Cultivation conditions with agro-toxics, lipids instability, and tendency for mycotoxin contamination restrict its application in human nutrition. Therefore, organic agriculture is an alternative to use the properties of rice bran. Rice bran beverage is a new cereal product from organic rice. This work presents the preliminary results of the chemical and rheological studies of a bath pasteurized rice bran beverage. Compared with integral defatted milk, soy extracts, and brown rice low-fat milk, the rice bran beverage studied in this work presents itself as an important source of minerals and unsaturated lipids. All essential amino acids were found in this product. Glutamic and aspartic acids were predominant. Bath pasteurization at boiling water temperature for 15 and 30 min was adequate for microbiological safety. Refrigeration storage for 20 days, evaluated by pH and acidity variations, was ideal for assessment of the beverage conservation time. The beverage viscosity was of the Newtonian standard behavior, and its viscosity during storage was not a good parameter to evaluate shelf life. Sensory preference tests showed positive perspectives for this new beverage.

  3. Consumers’ behaviour and motives for selection of dairy beverages in Kvarner region: a pilot study

    Directory of Open Access Journals (Sweden)

    Greta Krešić

    2010-03-01

    Full Text Available Since food choice is always a unique and personal experience, consumer behaviour is important for food manufacturers and marketers in term of product success. Due to the beneficial healthprotective effects of dairy beverages, this market segment is very innovative and fast-growing. The aim of this pilot-study was to examine the consumption patterns, purchasing behaviour and motivesfor selection of dairy beverages. The sample of this study included 114 participants (44 males and 70 females which were interviewed face-to-face at the entrance of 5 shopping centres. The surveyinstrument consisted of closed questions regarding habits of consumption, purchasing habits and motives for selection of dairy beverages. Gender specific differences were tested. The results obtained have shown that females consumed more milk and milk drinks (p<0.001 and fermented milk drinks (p=0.002 than males. The consumption of whey-based beverages was sporadical in both genders. Females in higher percentage purchase low-fat dairy beverages (p=0.043, while males exhibited a higher level of loyalty to a certain product (p=0.034. Sensory appeals were the most important motivational factor for both genders. Brand was ranked second for males (p<0.001 and health aspect for females. The products’ origin was ranked third, while price was ranked fifth for both genders. The results obtained could be useful to researchers and dairy market sector in developing and promotinga group of dairy beverage products based on innovations and health.

  4. An Application of Conjoint Analysis to Consumer Preference for Beverage Products in Nigeria

    Directory of Open Access Journals (Sweden)

    Emmanuel Olateju Oyatoye

    2013-12-01

    Full Text Available Conjoint analysis is a technique for establishing the relative importance of different attributes in the provision of a good or a service. In this study, conjoint analysis was applied to characterize beverage product preferences for customers. information during buyer-seller purchasing decision interactions. It identify the influence certain consumers preferences have on beverage purchasing behavior. Using focus group discussion, major attributes were specified. The attributes were then used to generate a plan card using the orthogonal array method. A conjoint based survey using 29 ranked beverages attributes formed the basis of the questionnaires that were randomly administered to 200 purchasers. of beverages drinks between January and March 2013 to specify their preferences. Conjoint analysis was used and the result indicates that the preference range that would deliver the most utility for beverage consumers include products attributes such as reduced price (- 0.478, cylindrical package (-5.822, moderately dissolving beverage granule (-1.833 and taste (- 0.333. The findings conclude that producer need to take the issue of packaging serious in production by ensuring that their product is packaged in cylindrical container which will attract optimum attention of consumers thereby leading to profitability in the long run.

  5. Beverage Consumption Habits in Italian Population: Association with Total Water Intake and Energy Intake

    Directory of Open Access Journals (Sweden)

    Lorenza Mistura

    2016-10-01

    Full Text Available Background: The aim of this study was to investigate total water intake (TWI from water, beverages and foods among Italian adults and the elderly. Methods: Data of 2607 adults and the elderly, aged 18–75 years from the last national food consumption survey, INRAN-SCAI 2005-06, were used to evaluate the TWI. The INRAN-SCAI 2005-06 survey was conducted on a representative sample of 3323 individuals aged 0.1 to 97.7 years. A 3-day semi-structured diary was used for participants to record the consumption of all foods, beverages and nutritional supplements. Results: On average, TWI was 1.8 L for men and 1.7 L for women. More than 75% of women and 90% of men did not comply with the European Food Safety Authority (EFSA Adequate Intake. The contribution of beverages to the total energy intake (EI was 6% for the total sample. Water was the most consumed beverage, followed by alcoholic beverages for men and hot beverages for women. Conclusion: According to the present results, adults and elderly Italians do not reach the adequate intake for water as suggested by the EFSA and by the national reference level of nutrient and energy intake. Data on water consumption should also be analyzed in single socio-demographic groups in order to identify sub-groups of the population that need more attention and to plan more targeted interventions.

  6. Munkoyo beverage, a traditional Zambian fermented maize gruel using Rhynchosia root as amylase source.

    Science.gov (United States)

    Zulu, R M; Dillon, V M; Owens, J D

    1997-03-03

    A typical munkoyo beverage was made by fermenting Rhynchosia heterophylla root extract-cooked maize meal mixture with Lactobacillus confusus LZI and Saccharomyces cerevisiae YZ20. The fermented munkoyo beverage had a pH of 3.3, lactic acid content of 60 mmol/l, ethanol 320-410 mmol/l and a characteristic 'munkoyo' aroma. L. confusus, used alone, produced a beverage with a faint munkoyo flavour note whilst beverage produced with S. cerevisiae alone seemed not to have a typical munkoyo note. R. heterophylla root extract converted 75% of the starch in sterile cooked maize meat to maltose (80% of total sugars), maltotriose (17%) and glucose (3%) in I h at 45 degrees C. During fermentation by the mixed culture or the yeast alone most of the maltose was utilised but little or none of the maltotriose. The ratio of yeast to lactic acid bacteria in the starter culture affected the rate of production of ethanol but had no effect on the growth or acid production by the bacterium. To obtain a munkoyo beverage with the desired low alcohol concentration (culture should be 1:1000 or less and the beverage should be fermented for 24 h only.

  7. Averting obesity and type 2 diabetes in India through sugar-sweetened beverage taxation: an economic-epidemiologic modeling study.

    Directory of Open Access Journals (Sweden)

    Sanjay Basu

    2014-01-01

    Full Text Available Taxing sugar-sweetened beverages (SSBs has been proposed in high-income countries to reduce obesity and type 2 diabetes. We sought to estimate the potential health effects of such a fiscal strategy in the middle-income country of India, where there is heterogeneity in SSB consumption, patterns of substitution between SSBs and other beverages after tax increases, and vast differences in chronic disease risk within the population.Using consumption and price variations data from a nationally representative survey of 100,855 Indian households, we first calculated how changes in SSB price alter per capita consumption of SSBs and substitution with other beverages. We then incorporated SSB sales trends, body mass index (BMI, and diabetes incidence data stratified by age, sex, income, and urban/rural residence into a validated microsimulation of caloric consumption, glycemic load, overweight/obesity prevalence, and type 2 diabetes incidence among Indian subpopulations facing a 20% SSB excise tax. The 20% SSB tax was anticipated to reduce overweight and obesity prevalence by 3.0% (95% CI 1.6%-5.9% and type 2 diabetes incidence by 1.6% (95% CI 1.2%-1.9% among various Indian subpopulations over the period 2014-2023, if SSB consumption continued to increase linearly in accordance with secular trends. However, acceleration in SSB consumption trends consistent with industry marketing models would be expected to increase the impact efficacy of taxation, averting 4.2% of prevalent overweight/obesity (95% CI 2.5-10.0% and 2.5% (95% CI 1.0-2.8% of incident type 2 diabetes from 2014-2023. Given current consumption and BMI distributions, our results suggest the largest relative effect would be expected among young rural men, refuting our a priori hypothesis that urban populations would be isolated beneficiaries of SSB taxation. Key limitations of this estimation approach include the assumption that consumer expenditure behavior from prior years, captured in price

  8. Functional fermented whey-based beverage using lactic acid bacteria.

    Science.gov (United States)

    Pescuma, Micaela; Hébert, Elvira María; Mozzi, Fernanda; de Valdez, Graciela Font

    2010-06-30

    Whey protein concentrate (WPC) is employed as functional food ingredient because of its nutritional value and emulsifying properties. However, the major whey protein beta-lactoglobulin (BLG) is the main cause of milk allergy. The aim of this study was to formulate a fermented whey beverage using selected lactic acid bacteria and WPC35 (WPC containing 35% of proteins) to obtain a fermented product with low lactose and BLG contents and high essential amino acid concentration. Cell viability, lactose consumption, lactic acid production, proteolytic activity, amino acid release and BLG degradation by the selected strains Lactobacillus acidophilus CRL 636, Lactobacillus delbrueckii subsp. bulgaricus CRL 656 and Streptococcus thermophilus CRL 804, as single or mixed (SLaB) cultures were evaluated in WPC35 (10%, w/v) incubated at 37 degrees C for 24h. Then, the fermented WPC35 was mixed with peach juice and calcium lactate (2%, w/v) and stored at 10 degrees C for 28 days. During fermentation, single cultures grew 1.7-3.1 log CFU/ml and produced 25.1-95.0 mmol/l of lactic acid as consequence of lactose consumption (14.0-41.8 mmol/l) after 12h fermentation. L. delbrueckii subsp. bulgaricus CRL 656 was the most proteolytic strain (626 microg/ml Leu) and released the branched-chain essential amino acids Leu (16 microg/ml), Ile (27 microg/ml) and Val (43 microg/ml). All strains were able to degrade BLG in a range of 41-85% after 12h incubation. The starter culture SLaB grew 3.0 log CFU/ml, showed marked pH reduction, produced 122.0 mmol/l of lactic acid, displayed high proteolytic activity (484 microg/ml Leu) releasing Leu (13 microg/ml), Ile (18 microg/ml) and Val (35 microg/ml), and hydrolyzed 92% of BLG. The addition of calcium lactate to WPC35 maintained the drink pH stable during shelf life; no contamination was detected during this period. After 28 days, a decrease in cell viability of all strains was observed being more pronounced for L. delbrueckii subsp. bulgaricus

  9. A Statistical study of effects of bacterial Decaffeination on Beverages

    Directory of Open Access Journals (Sweden)

    Naina Thangaraj

    2013-06-01

    Full Text Available Caffeine degradation has been popularized due to its promising scope in food applications and environmental safety. Hence we conducted a study of bacterial caffeine degradation and its effect on sensory qualities through a survey and reported the data using Correspondence Analysis- Symmetrical Model of SPSS software to identify key sensory attributes and study what factors could lead to them. The decaffeinated beverages showed undesirable sensory attributes, especially those containing milk and other extraneous substances and hence it was concluded that decaffeination is most desirable during raw material processing. Also a background study of the bacterial growth curve and its relation with caffeine degradation and N-Methyl Urea formation was done using Origin software and ways to ensure the release of non-toxic products were hypothesized. An alternate glyoxylate pathway was considered to avoid the release of toxic metabolites, which is possible by media starvation. Thus avoiding degradation of sensory qualities and alternating the production of N-methylurea would reflect positively on human consumption and acceptance and this can be a scope of future study.

  10. Beverage preference and risk of alcohol-use disorders

    DEFF Research Database (Denmark)

    Flensborg-Madsen, Trine; Knop, Joachim; Mortensen, Erik Lykke

    2008-01-01

    on 18,146 individuals from the Copenhagen City Heart Study, Denmark. The study population was linked to three different registers to detect AUD registrations. RESULTS: For both genders, wine drinking was associated with lower risk of AUD irrespective of the weekly amount of alcohol consumed. Women......OBJECTIVE: The purpose of this study was to examine whether preferred type of alcoholic beverage influences the later risk of alcohol-use disorders (AUD). METHOD: A prospective cohort study was used, comprising three updated measures of alcohol intake and covariates, and 26 years of follow-up data...... drinking 15-21 drinks per week of only beer and distilled spirits had a risk of 15.8 (95% confidence interval [CI]: 7.8-33.3) for AUD, whereas those whose total alcohol intake comprised more than 35% wine had a risk of 2.0 (CI: 0.7-5.2). Men drinking 15-21 drinks per week of only beer and distilled spirits...

  11. Tea beverage in chemoprevention and chemotherapy of prostate cancer

    Institute of Scientific and Technical Information of China (English)

    Imtiaz A SIDDIQUI; Mohammad SALEEM; Vaqar M ADHAMI; Mohammad ASIM; Hasan MUKHTAR

    2007-01-01

    Prostate cancer (Pca) is the most frequently diagnosed malignancy and the sec-ond leading cause of cancer-related deaths in American males with similar trends in many western countries. The existing treatment approaches and surgical inter-vention have not been able to effectively cope with this dreaded disease. For these reasons, it is necessary to intensify our efforts for a better understanding of the disease process and for the development of novel approaches for its preven-tion and treatment. Based on considerable evidence from in vivo and in vitro data and epidemiological studies, in recent years the beverage tea has gained consid-erable attention for reducing the risk of several cancers. Much of the cancerpreventive effects of tea, especially green tea appear to be mediated by the polyphe-nols present therein. Geographical evidence suggests that the incidence and occurrence of Pca is lower in populations that consume tea regularly. This evi-dence suggests that tea polyphenols could be extrapolated to optimize their chemopreventive properties against Pca. Pca represents an excellent candidate disease for chemoprevention because it is typically diagnosed in men over 50 years of age and therefore, even a modest delay in neoplastic development achieved through pharmacological or nutritional intervention could result in a substantial reduction in the incidence of clinically detectable disease. In this review we address the issue of possible use of tea, especially green tea, for the prevention aswell as treatment of Pca.

  12. Antioxidants of the beverage tea in promotion of human health.

    Science.gov (United States)

    Siddiqui, Imtiaz A; Afaq, Farrukh; Adhami, Vaqar M; Ahmad, Nihal; Mukhtar, Hasan

    2004-06-01

    Tea that contains many antioxidants is a pleasant and safe drink that is enjoyed by people across the globe. Tea leaves are manufactured as black, green, or oolong. Black tea represents approximately 78% of total consumed tea in the world, whereas green tea accounts for approximately 20% of tea consumed. The concept of "use of tea for promotion of human health and prevention and cure of diseases" has become a subject of intense research in the last decade. Diseases for which tea drinkers appear to have lower risk are simple infections, like bacterial and viral, to chronic debilitating diseases, including cancer, coronary heart disease, stroke, and osteoporosis. Initial work on green tea suggested that it possesses human health-promoting effects. In recent years, the research efforts have been expanded to black tea as well. Research conducted in recent years reveals that both black and green tea have very similar beneficial attributes in lowering the risk of many human diseases, including several types of cancer and heart diseases. For cancer prevention, evidence is so overwhelming that the Chemoprevention Branch of the National Cancer Institute has initiated a plan for developing tea compounds as cancer-chemopreventive agents in human trials. Thus, modern medical research is confirming the ancient wisdom that therapy of many diseases may reside in an inexpensive beverage in a "teapot."

  13. Microbiological and physical-chemical characteristics of fermented milk beverages

    Directory of Open Access Journals (Sweden)

    E.H.P. Andrade

    2015-12-01

    Full Text Available This study aimed to evaluate some microbiological and physical-chemical characteristics of fermented milk beverages collected at the main supermarkets in Belo Horizonte (MG. 40 samples of the products corresponding to five distinct brands were collected. They were submitted to the following analyses: Most Probable Number (MPN of total (30ºC and thermal tolerant coliforms (45ºC, Salmonella spp., coagulase positive Staphylococcus, molds and yeasts, lactic acid bacteria, pH, titratable acidity and contents of moisture, total solids, protein and fat. The analyses were carried out during the last week of shelf life. The microbiological quality of the samples was good and the counts of lactic bacteria were above the minimum established by the official legislation. Streptococcus and Lactobacillus were isolated and identified from the products and Lactobacillus delbrueckii was molecularly identified in three samples. The mean values for the contents of fat and protein, titratable acidity, pH, moisture and total solids ranged from 1.24 to 1.98%; 1.88 to 2.22%; 0.54 to 0.66%; 3.91 to 4.16; 81.18 to 83.25% and 16.75 to 18.82%, respectively. All samples had protein content in agreement with the official legislation.

  14. Sucrose-replacement by rebaudioside a in a model beverage.

    Science.gov (United States)

    Majchrzak, Dorota; Ipsen, Annika; Koenig, Juergen

    2015-09-01

    Rebaudioside A (RA), a component of Stevia rebaudiana, is a non-caloric sweetener of natural origin, suitable to meet consumers' demand for sweet taste, but undesirable flavors were reported at high concentrations. Aim of this study was to create a model beverage (ice-tea) in which sucrose was replaced increasingly by RA to identify optimal sensory profile for consumer acceptance. Samples with 20 % and 40 % sucrose replacement by RA, respectively, showed very similar sensory profiles but were significantly higher in some flavor attributes, such as artificial sweetness, licorice-like and metallic, as well as in sweet and bitter aftertaste (p < 0.05) compared to the reference ice-tea. In both hedonic tests, preference and acceptance samples with RA have been judged as comparable to the reference despite perception of some undesirable notes. In view of the results of our study it can be stated that a replacement of 20 % or 40 % sucrose by RA in an ice-tea is achievable.

  15. Donkey Milk for Manufacture of Novel Functional Fermented Beverages.

    Science.gov (United States)

    Perna, Annamaria; Intaglietta, Immacolata; Simonetti, Amalia; Gambacorta, Emilio

    2015-06-01

    The aim of this work was to investigate on the functional features of a donkey milk probiotic berevage as a novel food. Particularly, it was to study the decrease of lactose content and the antioxidant activity of standard yogurt (YC) and probiotic yogurt (YP; Lactobacillus acidophilus, Lactobacillus casei) from donkey milk during the storage up to 30 d at 4 ºC. The evolution of lactose content using enzymatic-spectrophotometric kits was analyzed. Antioxidant activity of yogurt was measured using 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS), ferric reducing antioxidant power (FRAP), and thiol assays. Parallel consumer sensory studies were carried out as consumer test in order to gain information about the impact of these novel fermented beverages on sensory perceptions. The statistical analysis has shown significant effect of studied factors. The results showed that the lactose content gradually decreased during storage in both yogurts, reaching values of 2.36% and 2.10% in YC and YP, respectively, at 30 d (P donkey milk could be configured as health and nutraceutical food, which aims to meet nutritional requirements of certain consumers groups with lactose or cow milk protein intolerance.

  16. Aluminum Laminates in Beverage Packaging: Models and Experiences

    Directory of Open Access Journals (Sweden)

    Gabriella Bolzon

    2015-08-01

    Full Text Available Aluminum laminates are among the main components of beverage packaging. These layered material systems are coupled to paperboard plies except in the cap opening area, where the human force limit sets a requirement on the material properties to allow open-ability and the mechanical characteristics are of particular interest. Experimental investigations have been carried out on this composite and on its components by either traditional or full-field measurement techniques. The interpretation of the collected data has been supported by the simulation of the performed tests considering either a homogenized material model or the individual laminate layers. However, different results may be recovered from similar samples due to physical factors like the material processing route and the embedded defectiveness. In turn, the conclusions may vary depending on the model assumptions. This contribution focuses on the physical effects and on the modeling of the large localized deformation induced by material singularities. This topic is discussed at the light of some experimental results.

  17. Industrial Waste

    DEFF Research Database (Denmark)

    Christensen, Thomas Højlund

    2011-01-01

    generation rates and material composition as well as determining factors are discussed in this chapter. Characterizing industrial waste is faced with the problem that often only a part of the waste is handled in the municipal waste system, where information is easily accessible. In addition part...... of the system industry has to inform at the planning stage and afterwards in yearly reports on their waste arising and how the waste is managed. If available such information is very helpful in obtaining information about that specific industry. However, in many countries there is very little information...... available about industrial waste – maybe also influenced by the policy of the industry as to making information publicly available. The data presented in this chapter is scarce and maybe not fully representative for the industrial sectors and hence should be used with caution only....

  18. Low Calorie Beverage Consumption Is Associated with Energy and Nutrient Intakes and Diet Quality in British Adults

    OpenAIRE

    Gibson, Sigrid A.; Horgan, Graham W.; Francis, Lucy E.; Amelia A. Gibson; Stephen, Alison M

    2016-01-01

    It is unclear whether consumption of low-calorie beverages (LCB) leads to compensatory consumption of sweet foods, thus reducing benefits for weight control or diet quality. This analysis investigated associations between beverage consumption and energy intake and diet quality of adults in the UK National Diet and Nutrition Survey (NDNS) (2008–2011; n = 1590), classified into: (a) non-consumers of soft drinks (NC); (b) LCB consumers; (c) sugar-sweetened beverage (SSB) consumers; or (d) consum...

  19. Major multinational food and beverage companies and informal sector contributions to global food consumption: implications for nutrition policy

    OpenAIRE

    Yach Derek; Alexander Eleanore; Mensah George A

    2011-01-01

    Abstract Background In recent years, 10 major multinational food and beverage companies have worked together within the International Food and Beverage Alliance (IFBA) to increase their commitments to public health. Current IFBA commitments include initiatives to improve the nutrition quality of products and how these products are advertised to children. The impact and magnitude of IFBA member contributions to the total market share of packaged foods and beverages consumed remain incompletely...

  20. Soy and Brazil nut beverage: processing, composition, sensory, and color evaluation Bebida de soja e castanha do Brasil: processamento, composição, avaliação sensorial e de cor

    Directory of Open Access Journals (Sweden)

    Ilana Felberg

    2009-09-01

    Full Text Available Despite its high nutritional value, soymilk consumption in Western countries is limited mainly due to undesirable flavors developed during the traditional elaboration process. Brazil nut (Bertholletia excelsa has pleasant flavor and recognized nutritional value. Thus, the aim of this work was to elaborate a soy and Brazil nut beverage exploring the use of two national products of high nutritional quality. The process for manufacturing a soy and Brazil nut beverage consisted of elaboration, formulation, and homogenization of soymilk and Brazil nut milk. The addition of five levels (10, 20, 30, 40, and 50% of Brazil nut milk to soy beverages was investigated. Although no significant differences in consumer average preference (p > 0.05 were observed among the beverages, analyzing both the consumer preference frequency distribution of the products and the Internal Preference Mapping (IPM, it was possible to conclude that the beverage with 30% of Brazil nut milk reached the most adequate performance demonstrating the sensory benefits Brazil nuts brought to the product. Regarding proximate composition, it did not present a better performance in terms of nutritional value, except for the oil content. The soy and Brazil nut beverage presented visual stability and no phase separation despite the non-stability shown by Brazil nut beverage itself. When Brazil nut milk was added to soy beverage, the final product became whiter than soy beverage, which is appealing to consumers who normally search for a clearer soymilk. The soy and Brazil nut beverage processing can be considered an alternative to increase the use of Brazil nuts in the Brazilian diet.Apesar do alto valor nutricional do extrato de soja, seu consumo nos países do ocidente ainda é limitado principalmente devido às características sensoriais desagradáveis resultantes do seu tradicional processo de obtenção. A castanha do Brasil (Bertholletia excelsa apresenta sabor agradável e

  1. Longshoring Industry

    Science.gov (United States)

    2001-01-01

    a)(1). (5) ANSI Z-89.1-1986, Personnel Protection-Protective Headwear for Industrial Workers-Requirements; IBR approved for 1917.93(b). (6) ANSI Z-41... Headwear for Industrial Workers-Requirements.” (c) Protective hats previously worn shall be cleaned and disinfected before issuance by the employer to... Headwear for Industrial Workers-Requirements; IBR approved for §1918.103(b). (6) ANSI Z-41-1991, American National Standard for Personal Protection

  2. Biotechnology Industry

    Science.gov (United States)

    2007-01-01

    Countries Growing GMO , 2007). Herbicide and insect resistance traits will continue to be pursued since 25% of food crops are lost each year to insect...daily lives from the clothing we wear, the fuel we use, the food we eat, and the medicines we take. From the earliest days, humans have used the...industry is very broad and includes health care, food , agriculture, industrial, and environmental industries. It is one of the fastest growing sciences

  3. Formulation and characterization of novel functional beverages with antioxidant and anti-acetylcholinesterase activities

    Directory of Open Access Journals (Sweden)

    Suree Nanasombat

    2015-01-01

    Full Text Available Background: Nowadays, there is increased consumer demand for high-antioxidant foods. Drinking high-antioxidant beverages may help to protect against aging, Alzheimer’s disease, and other chronic diseases. Grapes and some plants including Phyllanthus emblica, Terminalia chebula, Kaempferia parviflora, Centella asiatica, Nelumbo nucifera, Rauvolfia serpentina, Ginkgo biloba, Crocus sativus, Clitoria ternatea and others are well-known to possess antioxidant, neuroprotective and other health-promoting activities. Thus, it is possible to use these plants for the development of new functional beverages. Methods: Ten formulations of beverages were produced. The 5 non-alcoholic beverages contained dried medicinal plants, fresh grapes and others and are as follows: beverage B1: 10.2% K. parviflora rhizomes, 5.1% brown sugar and 84.7% water; beverage B2: 0.45% Ardisia polycephala leaves, 0.45% C. asiatica leaves, 0.36% C. ternatea flowers, 0.45% C. sativus pollens, 0.45% G. biloba leaves, 0.45% Melodorum fruticosum flowers, 0.90% N. nucifera petals, 0.45% Nymphaea lotus petals, 5.43% crystalline sugar and 90.58% water; beverage B3: 0.62% A. polycephala fruits, 0.35% C. ternatea flowers, 0.44% G. biloba leaves, 2.64% K. parviflora rhizomes, 1.76% P. emblica fruits, 0.88% T. chebula fruits, 5.28% brown sugar and 88.03% water; beverage B4: 0.51% Acorus calamus stems, 0.68% C. ternatea flowers, 4.23% K. parviflora rhizomes, 0.85% N. nucifera petals, 0.85% N. lotus petals, 0.85% M. fruticosum flowers, 0.34% R. serpentina roots, 0.34% U. gambir, 1.69% Zingiber officinale rhizomes, 5.08% brown sugar and 84.60% water; beverage B5: 53.09% fresh grapes, 2.65% brown sugar and 44.25% water. After heating, filtering, and cooling, these beverages were put in sterile bottles. One part of each beverage was stored at 4C for 23 weeks before analyzing, but the other two parts were used to prepare the alcoholic beverage of each formulation. Grapes were mixed with the

  4. Caffeine content of prepackaged national-brand and private-label carbonated beverages.

    Science.gov (United States)

    Chou, K-H; Bell, L N

    2007-08-01

    Caffeine is a well-known stimulant that is added as an ingredient to various carbonated soft drinks. Due to its stimulatory and other physiological effects, individuals desire to know the exact amount of caffeine consumed from these beverages. This study analyzed the caffeine contents of 56 national-brand and 75 private-label store-brand carbonated beverages using high-performance liquid chromatography. Caffeine contents ranged from 4.9 mg/12 oz (IGA Cola) to 74 mg/12 oz (Vault Zero). Some of the more common national-brand carbonated beverages analyzed in this study with their caffeine contents were Coca-Cola (33.9 mg/12 oz), Diet Coke (46.3 mg/12 oz), Pepsi (38.9 mg/12 oz), Diet Pepsi (36.7 mg/12 oz), Dr Pepper (42.6 mg/12 oz), Diet Dr Pepper (44.1 mg/12 oz), Mountain Dew (54.8 mg/12 oz), and Diet Mountain Dew (55.2 mg/12 oz). The Wal-Mart store-brand beverages with their caffeine contents were Sam's Cola (12.7 mg/12 oz), Sam's Diet Cola (13.3 mg/12 oz), Dr Thunder (30.6 mg/12 oz), Diet Dr Thunder (29.9 mg/12 oz), and Mountain Lightning (46.5 mg/12 oz). Beverages from 14 other stores were also analyzed. Most store-brand carbonated beverages were found to contain less caffeine than their national-brand counterparts. The wide range of caffeine contents in carbonated beverages indicates that consumers would benefit from the placement of caffeine values on food labels.

  5. Competitive foods and beverages available for purchase in secondary schools--selected sites, United States, 2006.

    Science.gov (United States)

    2008-08-29

    Schools are in a unique position to help improve youth dietary behaviors and prevent and reduce obesity. In most schools, foods and beverages are made available to students through the U.S. Department of Agriculture (USDA) school meal programs and the sale of competitive foods, which are any foods and beverages sold at a school separately from the USDA school meal programs. Foods and beverages sold through the USDA school meal programs must meet federal nutrition requirements. Competitive foods are not subject to any federal nutrition standards unless they are sold inside the food service area during mealtimes. A 2007 Institute of Medicine (IOM) report concluded that schools should limit the availability of less nutritious competitive foods or include more nutritious foods and beverages if they make competitive foods available. To identify the types of competitive foods and beverages available for purchase from vending machines or at school stores, canteens, or snack bars, CDC analyzed data from the 2006 School Health Profiles for public secondary schools in 36 states and 12 large urban school districts. CDC also compared 2004 and 2006 data among 24 states and nine large urban school districts. This report summarizes the results of these analyses, which indicated that, from 2004 to 2006, the median percentage of secondary schools across states allowing students to purchase chocolate candy and salty snacks that are not low in fat decreased; however, in 2006, secondary schools still offered less nutritious foods and beverages that compete with school meals. School and public health officials should work together with families to provide foods and beverages at school that follow the IOM recommendations.

  6. Biomarker discovery and applications for foods and beverages: proteomics to nanoproteomics.

    Science.gov (United States)

    Agrawal, Ganesh Kumar; Timperio, Anna Maria; Zolla, Lello; Bansal, Vipul; Shukla, Ravi; Rakwal, Randeep

    2013-11-20

    Foods and beverages have been at the heart of our society for centuries, sustaining humankind - health, life, and the pleasures that go with it. The more we grow and develop as a civilization, the more we feel the need to know about the food we eat and beverages we drink. Moreover, with an ever increasing demand for food due to the growing human population food security remains a major concern. Food safety is another growing concern as the consumers prefer varied foods and beverages that are not only traded nationally but also globally. The 21st century science and technology is at a new high, especially in the field of biological sciences. The availability of genome sequences and associated high-throughput sensitive technologies means that foods are being analyzed at various levels. For example and in particular, high-throughput omics approaches are being applied to develop suitable biomarkers for foods and beverages and their applications in addressing quality, technology, authenticity, and safety issues. Proteomics are one of those technologies that are increasingly being utilized to profile expressed proteins in different foods and beverages. Acquired knowledge and protein information have now been translated to address safety of foods and beverages. Very recently, the power of proteomic technology has been integrated with another highly sensitive and miniaturized technology called nanotechnology, yielding a new term nanoproteomics. Nanoproteomics offer a real-time multiplexed analysis performed in a miniaturized assay, with low-sample consumption and high sensitivity. To name a few, nanomaterials - quantum dots, gold nanoparticles, carbon nanotubes, and nanowires - have demonstrated potential to overcome the challenges of sensitivity faced by proteomics for biomarker detection, discovery, and application. In this review, we will discuss the importance of biomarker discovery and applications for foods and beverages, the contribution of proteomic technology in

  7. ON THE EROSIVE EFFECT OF SOME BEVERAGES FOR SPORTSMEN UPON DENTAL ENAMEL

    Directory of Open Access Journals (Sweden)

    Cosmin ARNAUTEANU

    2015-06-01

    Full Text Available The aim of the study was to compare the surface morphology of enamel and the variation of the mineral ions concentration after the manifestation of the erosive effect determined by various commercial beverages for athletes. 14 premolars extracted from orthodontic reasons have been cut in two halves. On each section, an enamel surface of 3x3 mm was preserved for investigations. The samples have been divided into 4 groups. In the control group, the 7 sections were kept in artificial saliva while, in the other 3 groups, the sections were introduced in 3 beverages for athletes: Gatorade Citron (Pepsi Cola Co., 5-hour Energy (Living Essentials, Powerade Cherry (Coca Cola Co.. The samples were analyzed on an electronic microscope with Vega II LSH scanning device, coupled with EDX Quantax QX2 detector. SEM analysis evidenced erosion zones at the level of enamel, which appears pinched in the samples subjected to the action of acid beverages. A decreasing tendency of the average values of calcium ion concentrations was observed in the batches in which the enamel samples had been subjected to the action of beverages for athletes. The highest relative variations of calcium and phosphorous ions (10%, respectively 8% were recorded for Gatorade, followed, in decreasing order, by Powerade, for which variations of 9%, respectively 6%, were noticed, and by the 5-hour Energy beverage, in which the relative losses were of 5%, respectively 3%. All beverages for athletes tested in the present study showed erosion potential upon the dental enamel. Gatorade appeared as the most aggressive beverage for athletes followed by Powerade and 5-hour Energy.

  8. 食用仙人掌饮料的研究%Research of the Edible Cactus Beverage

    Institute of Scientific and Technical Information of China (English)

    隽东

    2011-01-01

    This article regards Nation tower edible cactus of rice as main raw materials,probe into the production technology of the cactus beverage,fill a prescription technology,protect with citric acid,ascorbic acid,sodium chloride,etc.color pharmaceutical partial to color research to the cactus beverage on this basis,make the green of the beverage try one's best to keep.In order to remove the big particle and molecule in beverages,improve clarification degree of the beverage,different honeys have been clarified in the experiment.Finally,because the beverage is unstable,it is apt to present precipitating or strata,so stabilizer go on steady research to the cactus beverage with marine alga sour sodium,gelatin,agar-agar,CMC-Na,etc.%以‘米邦塔’食用仙人掌为主要原料,探讨仙人掌饮料的生产工艺、配方技术。用柠檬酸、抗坏血酸、氯化钠等护色剂对仙人掌饮料进行护色,使饮料的绿色尽量保持。为了除去饮料中的大颗粒分子,提高饮料的澄清度,用不同的蜂蜜对其进行澄清试验;由于饮料不稳定,易出现沉淀或者分层,故用海藻酸钠、明胶、琼脂、CMC-Na等稳定剂对仙人掌饮料进行稳定研究。

  9. Industrial Communications.

    Science.gov (United States)

    Lindsay, Dan

    Intended for seniors planning a career in industry as skilled laborers, this specialized course in Industrial Communications offers the student basic communications skills which he will need in his work and in his daily life. Since class activities center around short, factual oral reports, class size will be limited to 20, providing a maximum of…

  10. Industry honoured

    CERN Multimedia

    2008-01-01

    CERN has organised a day to thank industry for its exceptional contributions to the LHC project. Lucio Rossi addresses CERN’s industrial partners in the Main Auditorium.The LHC inauguration provided an opportunity for CERN to thank all those who have contributed to transforming this technological dream into reality. Industry has been a major player in this adventure. Over the last decade it has lent its support to CERN’s teams and participating institutes in developing, building and assembling the machine, its experiments and the computing infrastructure. CERN involved its industrial partners in the LHC inauguration by organising a special industry prize-giving day on 20 October. Over 70 firms accepted the invitation. The firms not only made fundamental contributions to the project, but some have also supported LHC events in 2008 and the inauguration ceremony through generous donations, which have been coordinated by Carmen Dell’Erba, who is responsible for secu...

  11. Macronutrients contribution from beverages according to sex and age: findings from the ANIBES Study in Spain.

    Science.gov (United States)

    Ruiz-Moreno, Emma; Rodríguez-Alonso, Paula; Ávila-Torres, José Manuel; Valero-Gaspar, Teresa; Del Pozo de la Calle, Susana; Varela-Moreiras, Gregorio

    2016-07-13

    Methodologies and procedures used in dietary surveys have been widely developed with the aim of evaluating the nutritional status of a population. However, beverages are often either disregarded at national and international assessment of nutrients intake or poorly mentioned. Moreover, there is no standardized questionnaire developed as a research tool for the evaluation of beverages intake in the general population. Moreover, the contribution of different beverages to macronutrients intake is rarely provided. The latter in the context of a continuous expansion and innovation of the beverages market in Spain. Therefore, the main goal of the present study was to evaluate non-alcoholic and alcoholic beverages macronutrients contribution in the ANIBES study in Spain (9-75 years old).As expected, those contributed to dietary macronutrient intake mainly as total carbohydrates and sugar. The contribution to other macronutrients (proteins and lipids) by the beverage groups was of much less importance. For non-alcoholic beverages, contribution to carbohydrates was much higher in younger populations (children: 10.91 ± 9.49%, mean ± SD for boys and 9.46 ± 8.83% for girls; adolescents: 11.97 ± 11.26% for men and 13.77 ± 10.55% in women) than in adults: 9.01 ± 9.84% for men and 7.77 ± 8.73% in women. Finally, a much lower contribution was observed in the elderly: 4.22 ± 6.10% for men and 4.46 ± 6.56% for women. No sex differences, however, across all age groups were found. Results for sugar contribution showed a similar trend: children (23.14 ± 19.00% for boys and 19.77 ± 17.35% for girls); adolescents (28.13 ± 24.17% for men and 29.83 ± 21.82% in women); adults 20.42 ± 20.35% for men and 16.95 ± 17.76% in women, p ≤ 0.01; and elderly: 14.63% ± 9.97 for men and 9.33 ± 12.86% in women. The main contribution corresponded to sugared soft drinks, juices and nectars, more relevant and significant in the younger populations. As for alcoholic beverages, the

  12. Vision-based level control for beverage-filling processes

    Science.gov (United States)

    Ley, Dietmar; Braune, Ingolf

    1994-11-01

    This paper presents a vision-based on-line level control system which is used in beverage filling machines. Motivation for the development of this sensor system was the need for an intelligent filling valve, which can provide constant filling levels for all container/product combinations (i.e. juice, milk, beer, water, etc. in glass or PET bottles with various transparency and shape) by using a non-tactile and completely sterile measurement method. The sensor concept being presented in this paper is based on several CCD-cameras imaging the moving containers from the outside. The stationary lighting system illuminating the bottles is located within the filler circle. The field of view covers between 5 and 8 bottles depending on the bottle diameter and the filler partitioning. Each filling element's number is identified by the signals of an angular encoder. The electro-pneumatic filling valves can be opened and closed by computer control The cameras continuously monitor the final stages of the filling process, i.e. after the filling height has reached the upper half of the bottle. The sensor system measures the current filling height and derives the filling speed. Based on static a priori- knowledge and dynamic process knowledge the sensor system generates a best estimate of the particular time when the single valve is to be closed. After every new level measurement the system updates the closing time. The measurement process continues until the result of the next level calculation would be available after the estimated closing time would have been passed. The vision-based filling valve control enables the filling machine to adapt the filling time of each valve to the individual bottle shape. Herewith a standard deviation between 2 and 4 mm (depending on the slew rate in the bottle neck) can be accomplished, even at filling speed > 70.000 bottles per hour. 0

  13. MARKETING MIX FACTORS THAT INFLUENCE THE DESIRE TO PURCHASE FRUIT BEVERAGES IN THE CITY OF BOGOR

    Directory of Open Access Journals (Sweden)

    Iffatul Ulfah

    2016-01-01

    Full Text Available The objectives of this research were 1 to analyze marketing mix factors that influence the desire to purchase fruit beverages, 2 to formulate the marketing strategies of fruit beverages at restaurant based on fruit beverages in the city of Bogor. This research was conducted by using descriptive methods through survey approach. Data was collected in questionnaires, using non probability sample approach with convenience sampling technique. Variables measured  were 7P’s marketing mix factors, namely product, place, price, promotion, physical evidence, process and people. The analysis that were used were descriptive analysis and discriminant analysis. The result of this research shows that price and physical evidence were two factors that discriminate consumer behaviour. This means that the purchase intention (desire between consumers who buy and consumers who do not buy fruit beverages were affected by price and physical evidence factors. The discriminant function that discriminate consumers purchase intention is D = -3,339+0,619Physical+0,899Price and cut-off value -0,18624. This means that if discriminant value (Dis higher than -0,18624, the consumer belongs to the group of consumer who will buy the fruit beverages and vice versa.Keywords: consumer behaviour, purchase intention, marketing mix, discriminant analysis

  14. The Food and Beverage Occurrence of Furfuryl Alcohol and Myrcene—Two Emerging Potential Human Carcinogens?

    Directory of Open Access Journals (Sweden)

    Alex O. Okaru

    2017-03-01

    Full Text Available For decades, compounds present in foods and beverages have been implicated in the etiology of human cancers. The World Health Organization (WHO International Agency for Research on Cancer (IARC continues to classify such agents regarding their potential carcinogenicity in humans based on new evidence from animal and human studies. Furfuryl alcohol and β-myrcene are potential human carcinogens due to be evaluated. The major source of furfuryl alcohol in foods is thermal processing and ageing of alcoholic beverages, while β-myrcene occurs naturally as a constituent of the essential oils of plants such as hops, lemongrass, and derived products. This study aimed to summarize the occurrence of furfuryl alcohol and β-myrcene in foods and beverages using literature review data. Additionally, results of furfuryl alcohol occurrence from our own nuclear magnetic resonance (NMR analysis are included. The highest content of furfuryl alcohol was found in coffee beans (>100 mg/kg and in some fish products (about 10 mg/kg, while among beverages, wines contained between 1 and 10 mg/L, with 8 mg/L in pineapple juice. The content of β-myrcene was highest in hops. In conclusion, the data about the occurrence of the two agents is currently judged as insufficient for exposure and risk assessment. The results of this study point out the food and beverage groups that may be considered for future monitoring of furfuryl alcohol and β-myrcene.

  15. Potentially synbiotic fermented beverage with aqueous extracts of quinoa (Chenopodium quinoa Willd) and soy.

    Science.gov (United States)

    Bianchi, F; Rossi, E A; Gomes, R G; Sivieri, K

    2015-09-01

    The aim of this study was to develop a potentially synbiotic beverage fermented with Lactobacillus casei LC-1 based on aqueous extracts of soy and quinoa with added fructooligosaccharides (FOS). Five formulations with differing proportions of soy and quinoa extracts were tested. The viability of the microorganism, the pH, and the acidity of all formulations were monitored until the 28th day of storage at 5 ℃. The chemical composition of the extracts and beverages and the rheological and sensory properties of the final products were analyzed. Although an increase in acidity and a decrease in pH were observed during the 28 days of storage, the viability of the probiotic microorganism was maintained at 10(8) CFU·mL(-1) in all formulated beverages throughout the storage period. An increase in viscosity and consistency in the formulations with higher concentrations of quinoa (F1 and F2) was observed. Formulation F4 (70% soy and 30% quinoa extracts) showed the least hysteresis. Formulations F4 and F5 (100% soy extract) had the best sensory acceptance while F4 resulted in the highest intention to purchase from a group of 80 volunteers. For chemical composition, F3 (50% soy and 50% quinoa extracts) and F4 showed the best results compared to similar fermented beverages. The formulation F4 was considered the best beverage overall.

  16. Relationships between tea and other beverage consumption to work performance and mood.

    Science.gov (United States)

    Bryan, Janet; Tuckey, Michelle; Einöther, Suzanne J L; Garczarek, Ursula; Garrick, Adam; De Bruin, Eveline A

    2012-02-01

    The aim of this research was to examine relationships between tea, coffee and other beverage consumption and associates of work performance and mood among individuals in relatively stressful and cognitively demanding work-place settings. Using a naturalistic, cross-sectional study design, 95 professional and academic staff logged their beverage intake and completed self-reports of associates of work performance (fatigue/exhaustion, mindfulness, work engagement), subjective work performance, mood, work-related strain and recovery four times daily during ten working days. Data were analysed using multilevel modelling in keeping with the hierarchical structure of the data. Tea consumption was associated with increased perceived work performance and reduced tiredness, especially when consumed without milk or sugar. Consumption of non-caffeinated beverages was associated with increased relaxation and recovery from work. In contrast, tea and other caffeinated beverages were found to enhance the negative effects of evening recovery and morning mood on mindfulness during the day. The findings suggest that beverage intake may have a role in optimising work-related psychological states and performance.

  17. Evaluation of healthy and sensory indexes of sweetened beverages using an electronic tongue.

    Science.gov (United States)

    Dias, Luís G; Sequeira, Cédric; Veloso, Ana C A; Sousa, Mara E B C; Peres, António M

    2014-10-27

    Overconsumption of sugar-sweetened beverages may increase the risk of health problems and so, the evaluation of their glycemic load and fructose-intolerance level is essential since it may allow establishing possible relations between physiologic effects of sugar-rich beverages and health. In this work, an electronic tongue was used to accurately classify beverages according to glycemic load (low, medium or high load) as well to their adequacy for people suffering from fructose malabsorption syndrome (tolerable or not): 100% of correct classifications (leave-one-out cross-validation) using linear discriminant models based on potentiomentric signals selected by a meta-heuristic simulated annealing algorithm. These results may be partially explained by the electronic tongue's capability to mimic the human sweetness perception and total acid flavor of beverages, which can be related with glycemic load and fructose-intolerance index. Finally, the E-tongue was also applied to quantify, accurately, healthy and sensory indexes using multiple linear regression models (leave-one-out cross-validation: Radj>0.99) in the following dynamic ranges: 4.7fructose intolerance index≤1.5; 32beverage's healthy and sensory evaluation.

  18. Sugar-sweetened beverage intake and cancer recurrence and survival in CALGB 89803 (Alliance.

    Directory of Open Access Journals (Sweden)

    Michael A Fuchs

    Full Text Available BACKGROUND: In colon cancer patients, obesity, sedentary lifestyle, and high dietary glycemic load have been associated with increased risk of cancer recurrence. High sugar-sweetened beverage intake has been associated with obesity, diabetes, and cardio-metabolic diseases, but the influence on colon cancer survival is unknown. METHODS: We assessed the association between sugar-sweetened beverage consumption on cancer recurrence and mortality in 1,011 stage III colon cancer patients who completed food frequency questionnaires as part of a U.S. National Cancer Institute-sponsored adjuvant chemotherapy trial. Hazard ratios (HRs and 95% confidence intervals (CIs were calculated with Cox proportional hazard models. RESULTS: Patients consuming ≥ 2 servings of sugar-sweetened beverages per day experienced an adjusted HR for disease recurrence or mortality of 1.67 (95% CI, 1.04-2.68, compared with those consuming <2 servings per month (P(trend = 0.02. The association of sugar-sweetened beverages on cancer recurrence or mortality appeared greater among patients who were both overweight (body mass index ≥ 2 5 kg/m(2 and less physically active (metabolic equivalent task-hours per week <18 (HR = 2.22; 95% CI, 1.29-3.81, P(trend = 0.0025. CONCLUSION: Higher sugar-sweetened beverage intake was associated with a significantly increased risk of cancer recurrence and mortality in stage III colon cancer patients.

  19. Sugar content of popular sweetened beverages based on objective laboratory analysis: focus on fructose content.

    Science.gov (United States)

    Ventura, Emily E; Davis, Jaimie N; Goran, Michael I

    2011-04-01

    The consumption of fructose, largely in the form of high fructose corn syrup (HFCS), has risen over the past several decades and is thought to contribute negatively to metabolic health. However, the fructose content of foods and beverages produced with HFCS is not disclosed and estimates of fructose content are based on the common assumption that the HFCS used contains 55% fructose. The objective of this study was to conduct an objective laboratory analysis of the sugar content and composition in popular sugar-sweetened beverages with a particular focus on fructose content. Twenty-three sugar-sweetened beverages along with four standard solutions were analyzed for sugar profiles using high-performance liquid chromatography (HPLC) in an independent, certified laboratory. Total sugar content was calculated as well as percent fructose in the beverages that use HFCS as the sole source of fructose. Results showed that the total sugar content of the beverages ranged from 85 to 128% of what was listed on the food label. The mean fructose content in the HFCS used was 59% (range 47-65%) and several major brands appear to be produced with HFCS that is 65% fructose. Finally, the sugar profile analyses detected forms of sugar that were inconsistent with what was listed on the food labels. This analysis revealed significant deviations in sugar amount and composition relative to disclosures from producers. In addition, the tendency for use of HFCS that is higher in fructose could be contributing to higher fructose consumption than would otherwise be assumed.

  20. Removing energy from a beverage influences later food intake more than the same energy addition.

    Science.gov (United States)

    McCrickerd, K; Salleh, N B; Forde, C G

    2016-10-01

    Designing reduced-calorie foods and beverages without compromising their satiating effect could benefit weight management, assuming that consumers do not compensate for the missing calories at other meals. Though research has demonstrated that compensation for overfeeding is relatively limited, the extent to which energy reductions trigger adjustments in later food intake is less clear. The current study tested satiety responses (characterised by changes in appetite and later food intake) to both a covert 200 kcal reduction and an addition of maltodextrin to a soymilk test beverage. Twenty-nine healthy male participants were recruited to consume three sensory-matched soymilk beverages across four non-consecutive study days: a medium energy control (ME: 300 kcal) and a lower energy (LE: 100 kcal) and higher energy (HE: 500 kcal) version. The ME control was consumed twice to assess individual consistency in responses to this beverage. Participants were unaware of the energy differences across the soymilks. Lunch intake 60 min later increased in response to the LE soymilk, but was unchanged after consuming the HE version. These adjustments accounted for 40% of the energy removed from the soymilk and 13% of the energy added in. Rated appetite was relatively unaffected by the soymilk energy content. No further adjustments were noted for the rest of the day. These data suggest that adult men tested were more sensitive to calorie dilution than calorie addition to a familiar beverage.

  1. Does consumption of high-fructose corn syrup beverages cause obesity in children?

    Science.gov (United States)

    Morgan, R E

    2013-08-01

    The consumption of high-fructose corn syrup (HFCS) beverages has increased since the 1970s. At the same time, childhood obesity is on the rise, causing children to be at risk of heart disease, diabetes and other diseases. Healthcare providers have attributed childhood obesity to the consumption of HFCS in the form of beverages. This article will look at the available research and determine if there is scientific evidence underlying the idea that sweetened soft drinks, especially those containing HFCS, could cause or contribute to childhood obesity. A thorough literature search was performed using the ISI Web of Sciences, PubMed and Scopus databases within the years 2006-2012. The search generated 19 results. The articles were screened, and six were deemed eligible: four systematic reviews and two meta-analyses. Two systematic reviews found that there is no relationship between consumption of HFCS beverages and obesity in children. The other two systematic reviews found possible links between HFCS and childhood obesity. The meta-analysis articles found that consumption of HFCS beverages can contribute to childhood obesity, and limitation of sweetened beverages may help decrease obesity in children. Available research studies demonstrate inconclusive scientific evidence definitively linking HFCS to obesity in children.

  2. The influence of beverage composition on delivery of phenolic compounds from coffee and tea.

    Science.gov (United States)

    Ferruzzi, Mario G

    2010-04-26

    Epidemiological data suggest that consumption of coffee and tea is associated with a reduced risk of several chronic and degenerative diseases including cardiovascular disorders, diabetes, obesity and neurodegenerative disorders. Both coffee and tea are a rich source of phenolic compounds including chlorogenic acids in coffee; and flavan-3-ols as well as complex theaflavins and thearubigens in tea. Coffee and tea are two of the most commonly consumed beverages in the world and thus represent a significant opportunity to positively affect disease risk and outcomes globally. Central to this opportunity is a need to better understand factors that may affect the bioavailability of specific phenolic components from coffee and tea based beverages. An overview of the phenolic composition of coffee and tea is discussed in the context of how processing and composition might influence phenolic profiles and bioavailability of individual phenolic components. Specifically, the impact of beverage formulation, the extent and type of processing and the influence of digestion on stability, bioavailability and metabolism of bioactive phenolics from tea and coffee are discussed. The impact of co-formulation with ascorbic acid and other phytochemicals are discussed as strategies to improve absorption of these health promoting phytochemicals. A better understanding of how the beverage composition impacts phenolic profiles and their bioavailability is critical to development of beverage products designed to deliver specific health benefits.

  3. Non-dairy probiotic beverages: the next step into human health.

    Science.gov (United States)

    Gawkowski, D; Chikindas, M L

    2013-06-01

    Probiotics are live microorganisms that, when administered in adequate amounts, confer a health benefit to the host. The two main genera of microorganisms indicated as sources of probiotic bacteria are Lactobacillus and Bifidobacterium. Historically used to produce fermented dairy products, certain strains of both genera are increasingly utilised to formulate other functional foods. As the consumers' understanding of the role of probiotics in health grows, so does the popularity of food containing them. The result of this phenomenon is an increase in the number of probiotic foods available for public consumption, including a rapidly-emerging variety of probiotic-containing non-dairy beverages, which provide a convenient way to improve and maintain health. However, the composition of non-dairy probiotic beverages can pose specific challenges to the survival of the health conferring microorganisms. To overcome these challenges, strain selection and protection techniques play an integral part in formulating a stable product. This review discusses non-dairy probiotic beverages, characteristics of an optimal beverage, and commonly used probiotic strains, including spore-forming bacteria. It also examines the most recent developments in probiotic encapsulation technology with focus on nano-fibre formation as a means of protecting viable cells. Utilising bacteria's natural armour or creating barrier mechanisms via encapsulation technology will fuel development of stable non-dairy probiotic beverages.

  4. Cola beverage consumption delays alveolar bone healing: a histometric study in rats

    Directory of Open Access Journals (Sweden)

    Juliana Mazzonetto Teófilo

    2010-06-01

    Full Text Available Epidemiological studies have suggested that cola beverage consumption may affect bone metabolism and increase bone fracture risk. Experimental evidence linking cola beverage consumption to deleterious effects on bone is lacking. Herein, we investigated whether cola beverage consumption from weaning to early puberty delays the rate of reparative bone formation inside the socket of an extracted tooth in rats. Twenty male Wistar rats received cola beverage (cola group or tap water (control group ad libitum from the age of 23 days until tooth extraction at 42 days and euthanasia 2 and 3 weeks later. The neoformed bone volume inside the alveolar socket was estimated in semi-serial longitudinal sections using a quantitative differential point-counting method. Histological examination suggested a decrease in the osteogenic process within the tooth sockets of rats from both cola groups, which had thinner and sparser new bone trabeculae. Histometric data confirmed that alveolar bone healing was significantly delayed in cola-fed rats at three weeks after tooth extraction (ANOVA, p = 0.0006, followed by Tukey's test, p < 0.01. Although the results of studies in rats cannot be extrapolated directly to human clinical dentistry, the present study provides evidence that cola beverage consumption negatively affect maxillary bone formation.

  5. The effect of different beverages on surface hardness of nanohybrid resin composite and giomer

    Directory of Open Access Journals (Sweden)

    Saijai Tanthanuch

    2014-01-01

    Full Text Available Aims: To investigate the effects of five beverages (apple cider, orange juice, Coca-Cola, coffee, and beer on microhardness and surface characteristic changes of nanohybrid resin composite and giomer. Materials and Methods: Ninety-three specimens of each resin composite and giomer were prepared. Before immersion, baseline data of Vicker′s microhardness was recorded and surface characteristics were examined using scanning electron microscopy (SEM. Five groups of discs (n = 18 were alternately immersed in 25 mL of each beverage for 5 s and in 25 mL of artificial saliva for 5 s for 10 cycles. Specimens were then stored in artificial saliva for 24 h. This process was repeated for 28 days. After immersion, specimens were evaluated and data were analyzed by two-way repeated analysis of variance (ANOVA, Tukey′s honestly significant difference (HSD, and a t-test (α = 0.05. Results: Microhardness of all groups significantly decreased after being immersed in the tested beverages (P < 0.05. SEM photomicrographs presented surface degradation of all groups. Conclusions: The effect of these beverages on the surface of both restorative materials also depended upon the exposure time and chemical composition of the restorative materials and beverages.

  6. Development of a Filtration-Based Bioluminescence Assay for Detection of Microorganisms in Tea Beverages.

    Science.gov (United States)

    Shinozaki, Yohei; Igarashi, Toshinori; Harada, Yasuhiro

    2016-03-01

    The market for tea drinks as healthy beverages has been steadily expanding, and ready-to-drink beverages in polyethylene terephthalate bottles have been popular. To more rapidly and accurately test tea beverages bottled in polyethylene terephthalate for microbial contamination, a newly developed filtration device and a washing method with a commercial bioluminescence assay were combined to detect low numbers of bacterial spores, fungal conidia, and ascospores. Washing buffers were formulated with nonionic detergents from the Tween series. Commercially available tea beverages were used to evaluate the filtration capacity of the filtration device, the effect of washing buffers, and the performance of the assay. The assay was tested with serially diluted suspensions of colonies of two bacterial strains, spores of three Bacillus strains, conidia of five fungal strains, and ascospores of four fungal strains. The filtration device enabled filtration of a large sample volume (100 to 500 ml), and the washing buffer significantly decreased the background bioluminescence intensity of tea samples when compared with the no-washing method. Low numbers (1 to 10 CFU/100 ml) of the tested strains of bacteria were detected within 8 to 18 h of cultivation, and fungi were detected within 24 to 48 h. Furthermore, a whole bottle (500 ml) of mixed tea was filtered through the filtration device and microbes were detected. This method could be used for quality control of bottled beverages without preincubation.

  7. Diet beverages and the risk of obesity, diabetes, and cardiovascular disease: a review of the evidence.

    Science.gov (United States)

    Pereira, Mark A

    2013-07-01

    "Diet beverage" is a common term used to describe beverages that are sweetened with non-nutritive or artificial sweeteners (ASBs). Marketing strategies often imply that consuming these beverages holds promise for weight control or weight loss. The objective of the present review is to provide a synthesis of the literature on the effects of ASBs on body weight, cardiovascular disease, and type 2 diabetes. Consumption of diet beverages is much lower than that of sugar-sweetened beverages (SSBs), and people trying to lose weight report the highest levels of ASB consumption. To date, prospective observational studies have revealed mixed results, and it appears that reverse causality is a particular problem, since individuals who are at higher risk for weight gain may choose to consume ASBs in an attempt to control their weight or reduce disease risk. As for experimental studies, the evidence currently suggests that obesity risk may be lower when ASBs replace SSBs in the diet. Still, additional evidence from experimental studies is needed to more definitively determine the benefits and risks of frequent ASB consumption.

  8. Brand Mentions in Social Media as a Key Performance Indicator in the German Fast Moving Consumer Goods Industry

    Directory of Open Access Journals (Sweden)

    Olga AZARKINA

    2014-11-01

    Full Text Available This research aims to explore correlations between consumer-generated social media activity and the level of sales of German brands from the fast moving consumer goods industry. In particular, the objective was to examine whether there is a correlation between the number of brand mentions in social media and the sales of these products. The results indicate that the number of brand mentions and sales correlate positively in relation to products from the food and beverages category while this is not the case with respect to the non-food product category. Hence, marketers need to promote consumer-generated social media activity particularly for food and beverages.

  9. Industrial vision

    DEFF Research Database (Denmark)

    Knudsen, Ole

    1998-01-01

    This dissertation is concerned with the introduction of vision-based application s in the ship building industry. The industrial research project is divided into a natural seq uence of developments, from basic theoretical projective image generation via CAD and subpixel analysis to a description...... of the experienc e achieved during the project is provided. The project is industrial oriented. An essential part of the project has been focused on the possi-bilities for immediate use of the results. A full implemented application doing vision ba sed positioning is described. It is concluded that visionbased...

  10. 果蔬汁饮料现状及发展前景分析%Analysis on prospects and current situation of fruit and vegetable juice beverages

    Institute of Scientific and Technical Information of China (English)

    石超; 吕长鑫; 冯叙桥; 李萌萌; 刘苏苏

    2014-01-01

    Fruit and vegetable juice is more easy to store. Development of fruit and vegetable juice indus-try is conducive to reducing the loss of fruit and vegetable raw materials and improving the added value of fruit and vegetable. In this paper, the advantages of fruit and vegetable juice beverages were reviewed, the advan-tages of fruit and vegetable juice in the beverage industry were described. Status and application processing technology, the development prospects of industry of fruit and vegetable juice in domestic and foreign were analyzed and problems existing currently in the production process and propose feasible solutions were dis-cussed.%果蔬制汁后较原果易于贮藏,发展果蔬汁产业有利于减少果蔬原料损失且提高了附加值。本文综述了果蔬汁饮料营养成分及其保健功能等优点,通过分析国内外果蔬汁饮料行业的现状与前景,对果蔬汁在饮料行业中的发展优势与加工技术的应用进行了介绍,对目前果蔬汁饮料加工生产中所存在的关键问题进行了讨论分析,并提出可行性解决方案。

  11. Effect of impurities in industrial salts on aluminum scrap melting

    Energy Technology Data Exchange (ETDEWEB)

    Ye, J.; Sahai, Y. [Ohio State Univ., Columbus, OH (United States). Dept. of Materials Science and Engineering; Revet, A. [Kalium Canada, ltd., Regina, Saskatchewan (Canada)

    1996-10-01

    Aluminum scrap such as Used Beverage Containers (UBC) is melted under a protective molten salt cover. An appropriate salt protects metal from oxidation, promotes coalescence of molten droplets, and separates clean metal from the oxide contamination. Generally, the salt compositions for aluminum scrap recycling are based on equimolar mixtures of NaCl and KCl. A small amount of fluoride is also added in the salt. In the past, laboratory research at universities and industrial laboratories have been limited to pure salts. However, the industrial salts have impurities such as sulfates and other insoluble materials. These impurities have a pronounced effect on the efficiency of the scrap remelting process. In this paper, the role of impurities in industrial salts in terms of their chemical interactions with the metal are summarized. The efficiency of different industrial grade salts containing varying amounts of sulfates and other insoluble impurities for scrap recycling is compared.

  12. Fast quantitative detection of cocaine in beverages using nanoextractive electrospray ionization tandem mass spectrometry.

    Science.gov (United States)

    Hu, Bin; Peng, Xuejiao; Yang, Shuiping; Gu, Haiwei; Chen, Huanwen; Huan, Yanfu; Zhang, Tingting; Qiao, Xiaolin

    2010-02-01

    Without any sample pretreatment, effervescent beverage fluids were manually sprayed into the primary ion plume created by using a nanoelectrospray ionization source for direct ionization, and the analyte ions of interest were guided into an ion trap mass spectrometer for tandem mass analysis. Functional ingredients (e.g., vitamins, taurine, and caffeine, etc.) and spiked impurity (e.g., cocaine) in various beverages, such as Red Bull energy drink, Coco-cola, and Pepsi samples were rapidly identified within 1.5 s. The limit of detection was found to be 7-15 fg (S/N = 3) for cocaine in different samples using the characteristic fragment (m/z 150) observed in the MS(3) experiments. Typical relative standard deviation and recovery of this method were 6.9%-8.6% and 104%-108% for direct analysis of three actual samples, showing that nanoextractive electrospray ionization tandem mass spectrometry is a useful technique for fast screening cocaine presence in beverages.

  13. Changes in the food and beverage consumption pattern in Argentina, 1996-2013

    Directory of Open Access Journals (Sweden)

    María Elisa Zapata

    2016-12-01

    Full Text Available The dietary pattern of the population has shifted in recent years as a result of cultural changes and modifications in food accessibility. In order to describe the changes in food and beverage consumption patterns in the last two decades in Argentina, the National Survey of Household Expenditure [Encuesta Nacional de Gastos de los Hogares] was analyzed for the periods 1996-1997, 2004-2005 and 2012-2013. The average apparent consumption of food and beverages in grams or milliliters of net weight per adult equivalent was estimated for each period. The variation in the amount of food and beverages available for consumption between 1996 and 2013 shows that the structure of the dietary pattern has changed, appearing to indicate shifts in the ways of buying, preparing and consuming foods related to greater convenience and accessibility and less time spent on food preparation.

  14. Chocolate milk: a post-exercise recovery beverage for endurance sports.

    Science.gov (United States)

    Pritchett, Kelly; Pritchett, Robert

    2012-01-01

    An optimal post-exercise nutrition regimen is fundamental for ensuring recovery. Therefore, research has aimed to examine post-exercise nutritional strategies for enhanced training stimuli. Chocolate milk has become an affordable recovery beverage for many athletes, taking the place of more expensive commercially available recovery beverages. Low-fat chocolate milk consists of a 4:1 carbohydrate:protein ratio (similar to many commercial recovery beverages) and provides fluids and sodium to aid in post-workout recovery. Consuming chocolate milk (1.0-1.5•g•kg(-1) h(-1)) immediately after exercise and again at 2 h post-exercise appears to be optimal for exercise recovery and may attenuate indices of muscle damage. Future research should examine the optimal amount, timing, and frequency of ingestion of chocolate milk on post-exercise recovery measures including performance, indices of muscle damage, and muscle glycogen resynthesis.

  15. [Changes in the food and beverage consumption pattern in Argentina, 1996-2013].

    Science.gov (United States)

    Zapata, María Elisa; Rovirosa, Alicia; Carmuega, Esteban

    2016-01-01

    The dietary pattern of the population has shifted in recent years as a result of cultural changes and modifications in food accessibility. In order to describe the changes in food and beverage consumption patterns in the last two decades in Argentina, the National Survey of Household Expenditure [Encuesta Nacional de Gastos de los Hogares] was analyzed for the periods 1996-1997, 2004-2005 and 2012-2013. The average apparent consumption of food and beverages in grams or milliliters of net weight per adult equivalent was estimated for each period. The variation in the amount of food and beverages available for consumption between 1996 and 2013 shows that the structure of the dietary pattern has changed, appearing to indicate shifts in the ways of buying, preparing and consuming foods related to greater convenience and accessibility and less time spent on food preparation.

  16. A novel antioxidant beverage for body weight control based on coffee silverskin.

    Science.gov (United States)

    Martinez-Saez, Nuria; Ullate, Mónica; Martin-Cabrejas, María A; Martorell, Patricia; Genovés, Salvador; Ramon, Daniel; del Castillo, María Dolores

    2014-05-01

    The present research aimed to add value to coffee silverskin by looking for new innovative applications. Formulation of novel beverages based on coffee silverskin for body fat reduction and body weight control was proposed. Conditions for beverage preparation were optimised. Data on chemical composition and sensorial quality of the new drink were acquired. Health benefits were evaluated in vitro and in vivo employing as animal model Caenorhabditis elegans. An antioxidant beverage containing physiological active concentrations of caffeine and chlorogenic acid for prevention body fat accumulation and possessing acceptable sensorial properties was obtained. Our findings support that the use of coffee silverskin for obtaining bioactive extract is an innovative way for revalorisation of coffee by-product.

  17. Fluorescent Nanoparticles from Several Commercial Beverages: Their Properties and Potential Application for Bioimaging.

    Science.gov (United States)

    Liao, Han; Jiang, Chengkun; Liu, Wenqiang; Vera, Juan Manuel; Seni, Oscar David; Demera, Kevin; Yu, Chenxu; Tan, Mingqian

    2015-09-30

    The presence of nanoparticles in beverages has raised great concern in terms of potential impacts to consumer health. Herein, carbon dots in beverages kvass, pony malta, pilsner beer, Vivant Storm, and Profit were identified. They were shown to have a strong fluorescence under the excitation of ultraviolet light. The emission peaks shift to longer wavelengths accompanied by a remarkable fluorescence intensity decrease. The carbon dots are in the nanosized range and roughly spherical in appearance. Elemental analysis by X-ray photoelectron spectroscopy demonstrated the composition of Kvass carbon dots to be C 83.17%, O 13.83%, and N 3.00%. No cytotoxicity was found at concentrations up to 20 mg/mL for human tongue squamous carcinoma cells, and they can be directly applied in both carcinoma and onion epidermal cell imaging. This work represents the first report of the carbon dots present in beverages, providing valuable insights into these nanoparticles for future biological imaging.

  18. Detection of cheese whey and caseinomacropeptide in fermented milk beverages using high performance liquid chromatography

    Directory of Open Access Journals (Sweden)

    E.H.P. Andrade

    2014-06-01

    Full Text Available Cheese whey level and caseinomacropeptide (CMP index of fermented milk beverages added with four levels of cheese whey (0, 10, 20, and 40% and stored at 8-10oC for 0, 7, 14 and 21 days were determined by high performance liquid chromatography-gel filtration (HPLC-GF. Additionally, the interference of the starter culture and the storage time on the detection of cheese whey and CMP were investigated. Refrigerated storage up to 21 days did not affect (P>0.05 cheese whey and CMP amounts in milk (0% of cheese whey and in fermented milk beverages added with 10 and 20% of cheese whey (P>0.05. However, cheese whey and CMP amounts were higher than expected (P<0.05 in fermented milk beverages added with 40% of cheese whey and stored for 21 days.

  19. Yeasts associated with the production of Mexican alcoholic nondistilled and distilled Agave beverages.

    Science.gov (United States)

    Lappe-Oliveras, Patricia; Moreno-Terrazas, Rubén; Arrizón-Gaviño, Javier; Herrera-Suárez, Teófilo; García-Mendoza, Abisaí; Gschaedler-Mathis, Anne

    2008-11-01

    The great variety of agaves and their multiple uses have played an important role in the cultural identification of Mexico. They have been exploited in many ways for over 10,000 years, and one of these applications is the production of alcoholic nondistilled and distilled beverages. Most of the production processes of these Mexican beverages involve a complex fermentation in which bacteria (mainly lactic and acetic acid) and yeasts (non-Saccharomyces and Saccharomyces) are present in stable mixed populations, or succeeding one another, and have a significant impact on the sensorial characteristics and nutritive value of the final product. This minireview focuses on several nondistilled and distilled Agave beverages, their production area, the Agave species used in their elaboration, the functional microbiota involved in the fermentation process, their fermentation products (when known), the biochemical changes of these unique fermentations, and their impact on the quality and sensorial characteristics of the product.

  20. Potential of volatile compounds produced by fungi to influence sensory quality of coffee beverage

    DEFF Research Database (Denmark)

    Iamanaka, B. T.; Teixeira, A. A.; Teixeira, A. R. R.

    2014-01-01

    Fungi are known producers of a large number of volatile compounds (VCs). Several VCs such as 2,4,6 trichloroanisole (TCA), geosmin and terpenes have been found in coffee beverages, and these compounds can be responsible for off-flavor development. However, few studies have related the fungal...... contamination of coffee with the sensory characteristics of the beverage. The aim of this research was to investigate the production of VCs by fungi isolated from coffee and their potential as modifiers of the sensory coffee beverage quality. Three species were isolated from coffee from the southwest of São...... Paulo state and selected for the study: Penicillium brevicompactum, Aspergillus luchuensis (belonging to section Nigri) and Penicillium sp. nov. (related to Penicillium crustosum). VCs produced by the fungal inoculated in raw coffee beans were extracted and tentatively identified by SPME...

  1. Industrial pioneers

    NARCIS (Netherlands)

    Wassink, J.

    2014-01-01

    With their knowledge of metallurgy, mechanics and thermodynamics, mechanical engineers had to give shape to the industrial revolution in the Netherlands 150 years ago. This revolution only slowly gathered momentum, however, especially in comparison with England.

  2. Electronics Industry

    Science.gov (United States)

    2006-01-01

    companies to begin listing stock options as expenses on financial reports (Chappell, 2005). The industry had used stock options extensively to help... stock options (Chappell, 2005). Industry representatives interviewed by the group argued against the requirement since they predict U.S. companies...may be less inclined now to offer stock options , and subsequently talent may be lost to aggressive foreign competition (Anonymous interviews, 2006

  3. Sugar-sweetened beverage consumption by adult caregivers and their children: the role of drink features and advertising exposure

    NARCIS (Netherlands)

    Hennessy, M.; Bleakley, A.; Piotrowski, J.; Mallya, G.; Jordan, A.

    2015-01-01

    Objective. To examine how parents’ beliefs about beverage attributes and exposure to sugar-sweetened beverage (SSB) advertising are associated with parents’ and their children’s SSB consumption. Design. Cross-sectional representative telephone survey of Philadelphia parents in households with childr

  4. 40 CFR 180.522 - Fumigants for processed grains used in production of fermented malt beverage; tolerances for...

    Science.gov (United States)

    2010-07-01

    .... (2) Methyl bromide is used to fumigate corn grits and cracked rice in the production of fermented... production of fermented malt beverage; tolerances for residues. 180.522 Section 180.522 Protection of... production of fermented malt beverage; tolerances for residues. (a) General. Fumigants for processed...

  5. Sweet-beverage consumption and risk of pancreatic cancer in the European Prospective Investigation into Cancer and Nutrition (EPIC)

    NARCIS (Netherlands)

    Navarrete-Muñoz, Eva M.; Wark, Petra A.; Romaguera, Dora; Bhoo-Pathy, Nirmala; Michaud, Dominique; Molina-Montes, Esther; Tjønneland, Anne; Olsen, Anja; Overvad, Kim; Boutron-Ruault, Marie Christine; Clavel-Chapelon, Françoise; Fagherazzi, Guy; Katzke, Verena A.; Kühn, Tilman; Steffen, Annika; Trichopoulou, Antonia; Klinaki, Eleni; Papatesta, Eleni Maria; Masala, Giovanna; Krogh, Vittorio; Tumino, Rosario; Naccarati, Alessio; Mattiello, Amalia; Peeters, Petra H.; Rylander, Charlotta; Parr, Christine L.; Skeie, Guri; Weiderpass, Elisabete; Quirós, J. Ramón; Duell, Eric J.; Dorronsoro, Miren; Huerta, José María; Ardanaz, Eva; Wareham, Nick; Khaw, Kay Tee; Travis, Ruth C.; Key, Tim; Stepien, Magdalena; Freisling, Heinz; Riboli, Elio; Bueno-De-mesquita, H. Bas

    2016-01-01

    Background: The consumption of sweet beverages has been associated with greater risk of type 2 diabetes and obesity, which may be involved in the development of pancreatic cancer. Therefore, it has been hypothesized that sweet beverages may increase pancreatic cancer risk as well. Objective: We exam

  6. Lycopene fortification on the quality characteristics of beverage formulations developed from pink flesh guava (Psidium guajava L.).

    Science.gov (United States)

    Pasupuleti, Vijayanand; Kulkarni, Shyamrao Gururao

    2014-12-01

    Pink flesh guava (Psidium guajava L) is an important tropical fruit widely cultivated in different parts of India. The fruit apart from its characteristic pink flesh color is a good source of ascorbic acid, reducing sugars and pectin. Pink color of guava pulp is attributed to the presence of carotenoid pigment lycopene. Incorporation of lycopene in the form of tomato puree to the guava pulp resulted in changes in the quality characteristics of the guava beverage formulations. Lycopene in guava beverage improved the color and appearance and also the nutritional quality of the beverage. Guava beverage having 6 % tomato puree had acceptable color, flavor and overall quality. Increasing levels of tomato puree in the beverage affected the flavor and decreased the sensory acceptability. Beverage formulations showed increase in lycopene concentration from 760 μg/100 g to 2010 μg/100 g with increase in concentration of tomato puree. Ascorbic acid and lycopene decreased by 25.7 % and 12.23 % respectively in beverage stored at room temperature. Guava beverage fortified with lycopene was stable with acceptable sensory quality during the storage of 6 months at room temperature.

  7. Alcoholic beverage preference and diet in a representative Dutch population: the Dutch national food consumption survey 2007-2010

    NARCIS (Netherlands)

    Sluik, D.; Lee, van L.; Geelen, A.; Feskens, E.J.M.

    2014-01-01

    Background/Objectives: The habitual consumption of a specific type of alcoholic beverage may be related to the overall dietary pattern. The objective of this cross-sectional study was to investigate associations between alcoholic beverage preference and dietary intake in The Netherlands. Subjects/Me

  8. Development of navy bean-soybean milk substitute beverages and evaluation of its nutritional and physical properties

    Science.gov (United States)

    As health-conscious consumers are increasingly looking for plant-based milk substitute beverages for weight management, cancer prevention, and overall cardiovascular health, we are exploring pulse based healthful beverages with soybean-navy bean blends of 100:0, 80:20, 60:40, 20:80, and 0:100 ratios...

  9. Sugar-sweetened beverage but not diet soda consumption is positively associated with progression of insulin resistance and prediabetes

    Science.gov (United States)

    Background: Previous studies have shown an inconsistent relationship between habitual beverage consumption and insulin resistance and prediabetes. Objective: The objective of the present study was to test the hypothesis that the consumption of sugar-sweetened beverages (SSBs), rather than diet soda,...

  10. Sugar-Sweetened Beverage Consumption by Adult Caregivers and Their Children: The Role of Drink Features and Advertising Exposure

    Science.gov (United States)

    Hennessy, Michael; Bleakley, Amy; Piotrowski, Jessica Taylor; Mallya, Giridhar; Jordan, Amy

    2015-01-01

    Objective: To examine how parents' beliefs about beverage attributes and exposure to sugar-sweetened beverage (SSB) advertising are associated with parents' and their children's SSB consumption. Design: Cross-sectional representative telephone survey of Philadelphia parents in households with children between the ages of 3 and 16 years.…

  11. Consumption of sweet beverages and type 2 diabetes incidence in European adults : Results from EPIC-InterAct

    NARCIS (Netherlands)

    Romaguera, D.; Norat, T.; Wark, P. A.; Vergnaud, A. C.; Schulze, M. B.; van Woudenbergh, G. J.; Drogan, D.; Amiano, P.; Molina-Montes, E.; Sanchez, M.J.; Balkau, B.; Barricarte, A.; Beulens, J. W. J.; Clavel-Chapelon, F.; Crispim, S. P.; Fagherazzi, G.; Franks, P. W.; Grote, V. A.; Huybrechts, I.; Kaaks, R.; Key, T. J.; Khaw, K. T.; Nilsson, P.; Overvad, K.; Palli, D.; Panico, S.; Quiros, J. R.; Rolandsson, O.; Sacerdote, C.; Sieri, S.; Slimani, N.; Spijkerman, A.M.W.; Tjonneland, A.; Tormo, M. J.; Tumino, R.; van den Berg, S. W.; Wermeling, P. R.; Zamora-Ros, R.; Feskens, E. J. M.; Langenberg, C.; Sharp, S. J.; Forouhi, N. G.; Riboli, E.; Wareham, N. J.

    2013-01-01

    Consumption of sugar-sweetened beverages has been shown, largely in American populations, to increase type 2 diabetes incidence. We aimed to evaluate the association of consumption of sweet beverages (juices and nectars, sugar-sweetened soft drinks and artificially sweetened soft drinks) with type 2

  12. Consumption of sweet beverages and type 2 diabetes incidence in European adults: results from EPIC-InterAct

    NARCIS (Netherlands)

    Romaguera, D.; Norat, T.; Wark, P.A.; Vergnaud, A.C.; Schulze, M.B.; Woudenbergh, van G.J.; Beulens, J.W.J.; Feskens, E.J.M.; The InterAct Consortium, A.

    2013-01-01

    Aims/hypothesis Consumption of sugar-sweetened beverages has been shown, largely in American populations, to increase type 2 diabetes incidence. We aimed to evaluate the association of consumption of sweet beverages (juices and nectars, sugar-sweetened soft drinks and artificially sweetened soft dri

  13. Effects of carbonation on probiotic survivability, physicochemical, and sensory properties of milk-based symbiotic beverages.

    Science.gov (United States)

    Walsh, Helen; Cheng, Jianjun; Guo, Mingruo

    2014-04-01

    Drinkable yogurt is a popular beverage in the United States and there may be a niche for carbonated drinkable yogurt in the functional foods market. Pomegranate (P) and vanilla (V) yogurt beverages were formulated, containing inulin as a prebiotic, along with probiotic bacteria Lactobacillus acidophilus and Bifidobacterium, to produce symbiotic products. These beverages were stabilized with high-methoxyl pectin and whey protein concentrate and compared to samples with approximately 2 volumes of added carbon dioxide (CO2 ). Samples were stored in sealed glass bottles at 4 °C for 9 wk for evaluation of physicochemical and functional properties. Trials were carried out in triplicate and 3 replicates from each trial were analyzed. Physicochemical attributes were analyzed using standard AOAC methods. Survivability of the probiotics and changes in pH and viscosity were measured weekly. Chemical composition of the carbonated beverages was: protein: 1.58 ± 0.05%, 1.59 ± 0.06%, fat: 1.24 ± 0.2%, 1.18 ± 0.11%, total solids: 14.78 ± 0.11%, 14.93 ± 0.05%, ash: 0.49 ± 0.02%, 0.46 ± 0.03%, and carbohydrate (by difference): 11.47 ± 0.12%, 11.69 ± 0.14% for P and V, respectively. Both L. acidophilus and Bifidobacterium were stable and remained above 10(6) CFU/g for both flavors of beverage both with and without carbonation. The new manufacturing technology for these prototypes may have potential for commercialization of carbonated symbiotic milk-based beverages.

  14. Marketing nutrition & health-related benefits of food & beverage products: enforcement, litigation & liability issues.

    Science.gov (United States)

    Roller, Sarah; Pippins, Raqiyyah

    2010-01-01

    Over the past decade, the liability risks associated with food and beverage product marketing have increased significantly, particularly with respect to nutrition and health-related product benefit claims. FDA and FTC enforcement priorities appear to have contributed to the increasing liability trends that are associated with these nutrition and health-related claims. This article examines key enforcement and litigation developments involving conventional food and beverage product marketing claims during the first 18 months of President Obama's administration: Part I considers FDA enforcement priorities and recent warning letters; Part II considers FTC enforcement priorities, warning letters, and consent orders; and Part III considers the relationship between FDA and FTC enforcement priorities and recent false advertising cases brought by private parties challenging nutrition and health-related marketing claims for food and beverage products. The article makes recommendations concerning ways in which food and beverage companies can help minimize liability risks associated with health-related marketing claims. In addition, the article suggests that federal policy reforms may be required to counter the perverse chilling effects current food liability trends appear to be having on health-related marketing claims for food and beverage products, and proposes a number of specific reforms that would help encourage the responsible use of well-substantiated marketing claims that can help foster healthy dietary practices. In view of the obesity prevention and other diet-related public health priorities of the Obama administration, the article suggests that this is an opportune time to address the apparent chilling effects increasing food liability risks are having on nutrition and health-related marketing claims for healthy food and beverage products, and potential adverse consequences for public health.

  15. Impact of fruit juice and beverage portion size on snack intake in preschoolers.

    Science.gov (United States)

    Norton, Erin M; Poole, Seletha A; Raynor, Hollie A

    2015-12-01

    It has been recommended that beverages other than 100% fruit juice, such as water, be served at meals and snacks for preschool-aged children to reduce excessive energy intake. Using a 2 × 2 × 2 design (between-subjects factor of order and within-subjects factors of beverage type and size), 26 children (3.9 ± 0.6 years of age, 50% female, 73% white, and 88.5% non-Hispanic or Latino) completed four, 20-min snack sessions consisting of 200 g of applesauce, 60 g of graham crackers, and either 6 oz. (approximately 180 g) or 12 oz. (approximately 360 g) of 100% berry fruit juice or water, to examine the influence of 100% fruit juice and the portion size of the provided fruit juice, on beverage, food, and overall snack intake. Mixed-factor analyses of covariance revealed a significant (p juice condition consuming the greatest amount of beverage (226.6 ± 116.4 g), and for energy consumed from food, with the 12 oz. water condition consuming more than the 12 oz. juice condition (117.7 ± 69.1 kcal vs. 88.5 ± 64.1 kcal). A main effect of beverage type was found on overall snack energy intake, with more overall energy consumed when juice was provided (175.4 ± 50.0 kcal vs. 104.8 ± 62.8 kcal, p juice led to greater overall snack energy intake. Future research should examine the role of 100% fruit juice, and beverage portion size, in contributing to excessive daily energy intake in preschool-aged children.

  16. Sensory properties of meal replacement bars and beverages made from whey and soy proteins.

    Science.gov (United States)

    Childs, J L; Yates, M D; Drake, M A

    2007-08-01

    Whey and soy proteins have a variety of applications. Previous work has documented flavors of rehydrated whey and soy proteins. It is necessary to understand what flavors whey and soy proteins contribute to product applications to optimize protein performance in desired applications. This research was conducted to characterize sensory properties of meal replacement products containing whey and soy proteins. Flavor and texture lexicons were developed for meal replacement bars and beverages. Commercial peanut butter-flavored meal replacement bars and vanilla meal replacement shakes were evaluated by an experienced, trained descriptive panel (n= 9). Prototypes of bars and beverages were developed with 3 levels of whey and soy protein and subsequently evaluated. Consumer acceptance testing (n= 85) was conducted on the prototype bars and beverages. Protein type as well as product-specific formulation contributed differences in flavor and texture of commercial bars and beverages (P whey protein were characterized by sweet aromatic and vanillin flavor notes while the texture was characterized by adhesiveness and cohesiveness. Prototype bars made with soy protein were characterized by nutty flavor while the texture was characterized by tooth-pack and denseness. Whey protein contributed to sweet aromatic and vanillin flavors in prototype beverages while soy protein contributed cereal/grainy flavors. Consumer acceptance scores were higher for prototype bars and beverages containing whey protein or a mixture of whey/soy protein than for products made with soy protein alone (P < 0.05). These results will aid researchers and product developers in optimizing sensory quality in meal replacement products.

  17. Physical and perceptual cooling with beverages to increase cycle performance in a tropical climate.

    Directory of Open Access Journals (Sweden)

    Florence Riera

    Full Text Available PURPOSE: This study compares the effects of neutral temperature, cold and ice-slush beverages, with and without 0.5% menthol on cycling performance, core temperature (Tco and stress responses in a tropical climate (hot and humid conditions. METHODS: Twelve trained male cyclists/triathletes completed six 20-km exercise trials against the clock in 30.7°C±0.8°C and 78%±0.03% relative humidity. Before and after warm-up, and before exercise and every 5 km during exercise, athletes drank 190 mL of either aromatized (i.e., with 0.5 mL of menthol (5 gr/L or a non-aromatized beverage (neutral temperature: 23°C±0.1°C, cold: 3°C±0.1°C, or ice-slush: -1°C±0.7°C. During the trials, heart rate (HR was continuously monitored, whereas core temperature (Tco, thermal comfort (TC, thermal sensation (TS and rate of perceived exertion (RPE were measured before and after warm-up, every 5 km of exercise, and at the end of exercise and after recovery. RESULTS: Both the beverage aroma (P<0.02 and beverage temperature (P<0.02 had significant and positive effects on performance, which was considerably better with ice-slush than with a neutral temperature beverage, whatever the aroma (P<0.002, and with menthol vs non-menthol (P<0.02. The best performances were obtained with ice-slush/menthol and cold/menthol, as opposed to neutral/menthol. No differences were noted in HR and Tco between trials. CONCLUSION: Cold water or ice-slush with menthol aroma seems to be the most effective beverage for endurance exercise in a tropical climate. Further studies are needed to explore its effects in field competition.

  18. Ten-Year Trends in Children’s Caloric-Beverage Consumption and Behavioral Intent

    OpenAIRE

    Carnot MJ; Sutliffe JT; Palmer. SE; Elliott E

    2015-01-01

    Soft drinks, fruit juice and milk are the most common caloric-beverages consumed by adolescents and teens. We report the ten-year trends in the percentage of daily calories consumed in the form of caloric-beverages from a broad sample of fifth-grade students in the United States. This is a major area of concern related to dietary quality and body weight amongst children. The study was conducted from 2001-2011 through the Healthy Hearts for Kids (HH4K) online instructional ...

  19. Acute effects of traditional Japanese alcohol beverages on blood glucose and polysomnography levels in healthy subjects

    OpenAIRE

    Megumi Kido; Akihiro Asakawa; Koyama, Ken-Ichiro K.; Toshio Takaoka; Aya Tajima; Shigeru Takaoka; Yumiko Yoshizaki; Kayu Okutsu; Kazunori T. Takamine; Yoshihiro Sameshima; Akio Inui

    2016-01-01

    Background. Alcohol consumption is a lifestyle factor associated with type 2 diabetes. This relationship is reportedly different depending on the type of alcohol beverage. The purpose of this study was to examine the acute effects of traditional Japanese alcohol beverages on biochemical parameters, physical and emotional state, and sleep patterns. Methods. Six healthy subjects (three men and three women; age, 28.8 ± 9.5 years; body mass index, 21.4 ± 1.6 kg/m2) consumed three different types ...

  20. Calorie Underestimation When Buying High-Calorie Beverages in Fast-Food Contexts.

    Science.gov (United States)

    Franckle, Rebecca L; Block, Jason P; Roberto, Christina A

    2016-07-01

    We asked 1877 adults and 1178 adolescents visiting 89 fast-food restaurants in New England in 2010 and 2011 to estimate calories purchased. Calorie underestimation was greater among those purchasing a high-calorie beverage than among those who did not (adults: 324 ±698 vs 102 ±591 calories; adolescents: 360 ±602 vs 198 ±509 calories). This difference remained significant for adults but not adolescents after adjusting for total calories purchased. Purchasing high-calorie beverages may uniquely contribute to calorie underestimation among adults.

  1. Influences of Randomly Distributed Wall THickness of Beverage Can on Its Strength and Stiffness

    Institute of Scientific and Technical Information of China (English)

    XuJing-jing; WANGZhi-ling; 等

    2001-01-01

    This paper describes the research undertaken on the strength and stiffness of fluctuation on the wall thickness of steel beverage cans using the Monte-Carlo stochastic finite element method.Sample distributions were firestly assumed and then proven using the data observations of the wall thickness.the APDL language was then applied,and the stresses and displacements of the can were calculated by using the ANSYS software.It is concluded that the structureal reliability of a steel-making beverage can be estimated accurately.

  2. Beverage Consumption among U.S. Children Aged 0–24 Months: National Health and Nutrition Examination Survey (NHANES)

    Science.gov (United States)

    Grimes, Carley A.; Szymlek-Gay, Ewa A.; Nicklas, Theresa A.

    2017-01-01

    Data on beverage consumption patterns in early life are limited. The aim of this study was to describe beverage consumption by sociodemographic characteristics, along with water intake and sources of water among U.S. children aged 0–24 months. Data from 2740 children in the 2005–2012 NHANES were analysed. Food intake was determined via one 24-h dietary recall. Beverages were categorised according to What We Eat In America groups. Poverty–Income ratio was used to define household income. During infancy (0–5.9 months and 6–11.9 months) infant formulas were the most commonly consumed beverage, 74.1% and 78.6% of children consuming, respectively. Comparatively fewer children, 41.6% and 24.3%, consumed breast milk. In toddlers (12–24 months), the most commonly consumed beverages were plain milk (83.6% of children consuming), water (68.6%), 100% fruit juice (51.8%) and sweetened beverages (31.2%). Non-Hispanic black and Mexican-American children were more likely to consume sweetened beverages, 100% fruit juice and infant formula than Non-Hispanic white children. Children from lower income households were more likely to consume sweetened beverages and 100% fruit juice and less likely to consume breast milk than children from higher income households. Total water intake increased with age and the contribution of water from food and beverage sources was ~20% and ~80% for all children, respectively. Disparities in beverage consumption by race/ethnicity and income level are apparent in early life. PMID:28335374

  3. Arsenic and Chromium in Canned and Non-Canned Beverages in Nigeria: A Potential Public Health Concern

    Directory of Open Access Journals (Sweden)

    Orish E. Orisakwe

    2007-03-01

    Full Text Available Numerous studies have described environmental exposure of humans to heavy metals in African populations. Little is known about the exposure to heavy metal toxins from processed or unprocessed foods consumed in Africa, and no data exists on the food concentrations of arsenic and chromium, which are potential carcinogens and systemic toxicants. This study determined the concentrations of arsenic and chromium in beverages and fruit drinks commonly sold in Nigeria. Fifty samples of commonly consumed canned and non-canned beverages (imported and locally manufactured purchased in Nigeria were digested in nitric acid and analyzed by atomic absorption spectrophotometry (AAS. 33.3% of the canned beverages had arsenic levels that exceeded the maximum contaminant level (MCL of 0.01 mg/L set by U.S. EPA while 55.2% of non-canned beverages had their arsenic levels exceeding the MCL. The arsenic concentrations ranged from 0.003 to 0.161 mg/L for the canned and 0.002 to 0.261 mg/l for the non-canned beverages. Whereas 68.9% of the non-canned beverages showed chromium levels that exceeded the US EPA’s MCL of 0.10 mg/L, 76.2% of the canned beverages had chromium levels that were greater than the MCL. The concentration range of total chromium in the canned beverages was 0.04 to 0.59 mg/L and 0.01 to 0.55 mg/L for the non-canned beverages. The sources of arsenic and chromium in the commercially available beverages are unclear and merit further investigation. This preliminary study highlights the need to study the toxicological implications of chronic low-level exposure to heavy metals from African markets.

  4. Optimize Production Process of Mandarin Orange & Lemon Compound Beverage by Response Surface Methodology%响应面法优化蜜橘柠檬复合饮料制作工艺

    Institute of Scientific and Technical Information of China (English)

    柏红梅; 游敬刚; 潘红梅; 陈功

    2012-01-01

    With mandarin orange and lemon as raw materials, research Mandarin Orange & Lemon compound beverage production process and process optimization. The Design-Expert 7.0 software was used to design the experiment. The sensory evaluation of mandarin orange and lemon compound beverage was used an indicator. The experiment data was analyzed by response surface analysis method. The results showed that: the proportion of beating mandarin orange and lemon was 3:1; the additive amount of mandarin orange lemon juice was 35.33%; the additive amount of sugar was 5.22%; the additive amount of citric acid was 0.11%. On this condition the value of sensory score of mandarin orange lemon compound beverage was 85.62 points. The beverage was not only good flavor and taste but also satisfactory color, as well as suitable for industrial production.%以蜜橘和柠檬为原料,研究蜜桔柠檬复合饮料的制作工艺,并对工艺进行优化.采用Design-Expert7.0软件设计实验并通过蜜橘柠檬复合饮料的感官评分作为指标,并对实验数据进行响应面分析,结果表明:蜜橘柠檬鲜果打浆比例3∶1、蜜橘柠檬汁35.33%、白砂糖5.22%、柠檬酸0.11%.在此条件下蜜橘柠檬汁复合饮料感官评分值为85.62分,得到的这款饮料色泽风味佳、口感好,适合于工业化生产.

  5. 农村乳酸饮料消费状况及影响因素调查研究%Survey of Consumption Status and Influencing Factors of Lactic Acid Beverage in Rural Areas

    Institute of Scientific and Technical Information of China (English)

    张黎

    2012-01-01

    A random-sampled questionnaire survey was undertaken in Xiqiao Town of Chifeng City, Inner Mongolia to evaluate the consumption status, influencing factors and the change after learning the nutrition of lactic acid beverage. As indicated by the result, purchase ratio of lactic acid beverage is low. Purchase intention of consumers is influenced by brand, type of packaging, flavor and price. After learning the nutrition of lactic acid beverage, consumers' attitude changed. It was suggested that the dairy industry should pay attention to brand effect, quality safety, focus on the market positioning exactly, develop many varieties of lactic acid beverage.%对内蒙古赤峰市西桥镇农村居民乳酸饮料消费状况进行随机抽样调查,了解农村消费者乳酸饮料消费状况、影响因素及进行乳酸饮料营养价值宣教后消费者消费态度改变状况.结果表明,农村消费者乳酸饮料购买率总体较低,品牌、包装类型、口味、价格等影响消费者的购买意向,消费者在了解乳酸饮料营养价值后消费态度有所转变.建议乳制品企业注重产品的品牌效应及质量安全,准确把握市场定位,多品种开发产品.

  6. Industrial diamond

    Science.gov (United States)

    Olson, D.W.

    2013-01-01

    Estimated 2012 world production of natural and synthetic industrial diamond was about 4.45 billion carats. During 2012, natural industrial diamonds were produced in at least 20 countries, and synthetic industrial diamond was produced in at least 12 countries. About 99 percent of the combined natural and synthetic global output was produced in Belarus, China, Ireland, Japan, Russia, South Africa and the United States. During 2012, China was the world’s leading producer of synthetic industrial diamond followed by the United States and Russia. In 2012, the two U.S. synthetic producers, one in Pennsylvania and the other in Ohio, had an estimated output of 103 million carats, valued at about $70.6 million. This was an estimated 43.7 million carats of synthetic diamond bort, grit, and dust and powder with a value of $14.5 million combined with an estimated 59.7 million carats of synthetic diamond stone with a value of $56.1 million. Also in 2012, nine U.S. firms manufactured polycrystalline diamond (PCD) from synthetic diamond grit and powder. The United States government does not collect or maintain data for either domestic PCD producers or domestic chemical vapor deposition (CVD) diamond producers for quantity or value of annual production. Current trade and consumption quantity data are not available for PCD or for CVD diamond. For these reasons, PCD and CVD diamond are not included in the industrial diamond quantitative data reported here.

  7. 脉冲电场在饮料加工中的应用研究进展%Progress in Pulsed Electric Fields of Beverage

    Institute of Scientific and Technical Information of China (English)

    杨东升; 罗先群; 王新广

    2016-01-01

    PEF技术是一种新型的、可替代传统巴氏灭菌的食品加工技术,可以提供长货架期的、有营养的、有自然风味的接近新鲜的高品质食品。近年来,出现了针对开发PEF应用于饮料工业的研究、软饮料或酒精饮料中腐败细菌的灭活、工业化生产中提高饮料产品质量等。PEF作为一种替代传统热处理的保藏技术应用于饮料生产可以达到完全相同的保藏效果,它有一个特点是处理过程不产生热量,所以被认为是一种非热加工方法。对比其它的非热加工方法,PEF技术仅需要非常短的处理时间,而且可以连续操作。在具体应用方面,高强度脉冲电场(HIPEF)处理主要用来灭活保藏,而温和PEF则用来提高生物活性物质的萃取效率。近10年研究显示温和PEF处理可以提高固体组织的萃取、扩散等参数指标。本文的目标是回顾PEF的研究,更重要的是发现PEF在饮料工业中将面对挑战和要解决的应用问题。%Technology of pulsed electric fields (PEF) could be a alternative and novel preservation method of food liquids compared to traditional heat pasteurisation ,which provides high-quality and fresh-like foods with good shelf life,nutritional value,and flavor. In recent years,various studies have examined the potential appli-cations of PEF in beverages industry:the inactivation of spoilage microorganisms in soft beverage or alcoholic drink and the improvement of the quality of products during manufacture process and etc. PEF technology is ap-plied in beverage industry and achieved the same effects ,no heat generated compare with thermal processes ,re-garded as an alternative for pasteurization of beverage as a method of non-thermal preservation. In contrast to other non-thermal processes,PEF technology requires very short processing times and the treatment can be ap-plied in continuous flow. Moreover,high-intensity PEF(HIPEF) treatment can be an

  8. Hospitality Industry

    Directory of Open Access Journals (Sweden)

    Marian Ionel

    2017-03-01

    Full Text Available Development of accommodation, as basic services offered to tourists, led to the creation of a genuine hospitality industry. Currently, the hospitality industry is no longer just the accommodation service itself but also requires an atmosphere that ensures leisure tourists in the hotel. Thus, hospitable unit manager offers its service in addition to accommodation and catering services, leisure services, treatment services, business services required.. The existence of factors such as revenue growth, increasing leisure time, the development of transport services, the emergence of new tourist attractions have caused increasing international flows of tourists, with consequent development of units hospitable, and therefore a strong hospitality industry. In Romania, after 1990, the tourism sector experienced a true expansion, both through the development of the hotel sector, but also by developing rural hospitality units.

  9. Industrial Networks

    DEFF Research Database (Denmark)

    Karlsson, Christer

    2015-01-01

    the focus of operations management from managing the own organization to continuously developing and managing a network of external and internal resources forming a production system. This perspective may be called managing an “extraprise” rather than an “enterprise.” It should be noted that “an industrial...... network” should not be seen as an organizational form but as a perspective that can be used to enrich one's understanding of organizations. The industrial network perspective has three basic building blocks: actors, resources, and activities. The three building blocks and their relations constitute...

  10. Fiabilidad industrial

    OpenAIRE

    Griful Ponsati, Eulàlia

    2001-01-01

    El presente libro ha sido escrito y editado para los estudios de segundo ciclo de Ingeniería de Organización Industrial que se imparten en la ETSEIT de la UPC. La materia de fiabilidad que se imparte en este texto es una introducción a las técnicas estadísticas para resolver cuestiones de fiabilidad industrial. Se estudian distintos modelos probabilísticos del tiempo de vida y se presentan distintas formas de recabar información y de estimar, en cada caso, la fiabilidad de los componentes y s...

  11. Co-fermentation of water hyacinth and beverage wastewater in powder and pellet form for hydrogen production.

    Science.gov (United States)

    Lay, Chyi-How; Sen, Biswarup; Chen, Chin-Chao; Wu, Jou-Hsien; Lee, Shih-Chi; Lin, Chiu-Yue

    2013-05-01

    Hydrogen (H2) production potential of water hyacinth (WH) and beverage wastewater (BW) mixture in powder and pellet form at various combination ratios were evaluated. Batch co-fermentation results showed peak biogas production of 105.5 mL and H2 production of 55.6 mL at the combination ratio of 1.6 g WH and 2.4 g BW in pellet form. With the same ratio in pellet form, the maximum H2 production rate 542 mL H2/L-d, maximum specific H2 production rate 869 mL H2/g VSS-d and H2 yield 13.65 mL/g feedstock were obtained, and were 88, 88 and 34% higher than its powder form. The predominant soluble metabolite was acetate in the concentration of 1059-2639 mg COD/L (40-79% of total metabolites) in most runs during co-fermentation of mixed feedstock. Carbon-to-nitrogen ratio and the physical form of the combined feedstock are essential criteria for optimum H2 production. Co-fermentation also alleviates the waste disposal problem of the industries.

  12. Analysis on Food Safety Management System of Food and Beverage%餐饮食品安全管理体系浅析

    Institute of Scientific and Technical Information of China (English)

    李晓山; 曾丽仪

    2016-01-01

    食品安全直接关系民生问题,但是近年来餐饮行业频频发生食物中毒事件早已引起了各级政府和消费群众的高度重视。本文结合HACCP提出一些食品安全管理体系的相关方针。%Food safety is directly related to people's livelihood, but in recent years, the food and beverage industry in recent years has caused the high attention of all levels of government and the consumer. In this paper, we put forward some relevant policies of food safety management system based on HACCP.

  13. Functional beverage of Garcinia mangostana (mangosteen) enhances plasma antioxidant capacity in healthy adults.

    Science.gov (United States)

    Xie, Zhuohong; Sintara, Marsha; Chang, Tony; Ou, Boxin

    2015-01-01

    This study was to investigate the absorption and antioxidant effect of a mangosteen-based functional beverage in humans. The beverage contained mangosteen, aloe vera, green tea, and multivitamins. A randomized, double-blind, placebo-controlled clinical trial was conducted with generally healthy male and female subjects between 18 and 60 years of age. Ten men and 10 women participated in this study. Participants were randomly divided into two groups, treatment and placebo group. Participants received either a daily single dose (245 mL) of the beverage or a placebo. Blood samples were collected from each participant at time points 0, 1, 2, 4, and 6 h. The plasma samples were analyzed by LC/MS for α-mangostin and vitamins B2 and B5. Results indicated that the three analytes were bioavailable, with observed C max at around 1 h. The antioxidant capacity measured with the oxygen radical absorbance capacity (ORAC) assay was increased with a maximum effect of 60% after 1 h, and the elevated antioxidant level lasted at least 6 h. This study demonstrated the bioavailability of α-mangostin and B vitamins from a xanthone-rich beverage and the mechanisms of the increase in plasma antioxidant may be direct effects from antioxidants, enhancement of endogenous antioxidant activity through activation of Nrf2 pathway, and synergism of the antioxidants.

  14. The government policy related to sugar-sweetened beverages in Indonesia

    Directory of Open Access Journals (Sweden)

    Mohamad Thahir Haning

    2016-09-01

    Full Text Available Background: There are several options to enforce reduction in the use of sugary drinks such as strengthening regulations, taxation on the products and food labeling.  Aims & Objectives: 1 Identify the policy in Indonesia that regulates the quantity and the use of sugar in a beverage product; 2 Describe the sugar content in sugar-sweetened beverages (SSB and its impact on human health. Material & Methods: Literature search on sugar use and tax policies on SSB was conducted and 6 relevant documents were found. A total of 91 SSB products were selected systematically by randomly selecting 5 beverages per day for 20 days. Beverages chosen were certified Halal by Majelis Ulama Indonesia, having product labeling, and certified by BPOM. Results: Indonesia has no policy related to restriction of sugar use. The contribution of sugar to energy of SSB products is quite high (75.68%. SSB intake may increase the risk of obesity and non-communicable diseases. Conclusion: The absence of tax policy and rules for regulating the use of sugar in a product can cause an increase in sugar consumption per day. It could potentially lead to non-communicable diseases and could have enormous consequences in health financing. The government needs to create policies for preventing the widespread impact of sugar consumption. Advocacy efforts to encourage the establishment of SSB taxation should be done.

  15. Beverage Consumption: Are Alcoholic and Sugary Drinks Tipping the Balance towards Overweight and Obesity?

    Directory of Open Access Journals (Sweden)

    Sally D. Poppitt

    2015-08-01

    Full Text Available The role that energy-containing beverages may play in the development of overweight and obesity remains highly controversial, in particular the alcoholic and sugar-sweetened beverages (SSB. Both of these beverage formats have been increasing as a percentage of the westernized diet over the past 20 years, and both have contributed significantly to an increase in energy consumed in liquid form. Data from epidemiology and intervention studies however have long been contradictory, despite mechanistic evidence pointing towards poor compensation for addition of “liquid” energy from these two sources into the diet providing a strong rational for the balance to be tipped towards weight gain. Regulatory and government intervention has been increasing globally, particularly with respect to intake of SSBs in children. This narrative review presents evidence which both supports and refutes the link between alcohol and carbohydrate-containing liquids and the regulation of body weight, and investigates mechanisms which may underpin any relationship between increased beverage consumption and increased energy intake, body weight and adiposity.

  16. Household production of alcoholic beverages in early eighteenth-century Connecticut.

    Science.gov (United States)

    Saracino, M E

    1985-05-01

    In light of the recent controversy concerning the applicability of the household economy model to early American history, this study examines the case of alcoholic beverages produced in the households of early-eighteenth-century Connecticut. All probate inventories from Hartford, New London and Fairfield counties for 1700, 1710, 1720, 1730 and 1740 (a total of 274 inventories) were examined with a checklist of items (e.g., hops, malt, cider presses and stills) crucial to the production of alcoholic beverages during that period. The presence of these beverages themselves was also noted. Of the inventories read, 133 (49%) suggested that beverage making took place in the household. The three counties sampled showed surprisingly little deviation in the percentages of inventories suggesting alcohol production and in the preferences for specific types of drinks. Of all inventories bearing references to alcohol production, beer brewing was indicated in 83% and cider in only 55%--despite the traditional opinion of cider's predominance. The independence of cider entries from the seasonal bias of the inventories was also demonstrated. These findings, insofar as they show the pervasiveness of alcohol production within the households inventoried, thus argue strongly for the validity of the household economy model. Some implications of this model for alcohol studies are also discussed.

  17. Oral Liquid Formulation of Levothyroxine Is Stable in Breakfast Beverages and May Improve Thyroid Patient Compliance

    Directory of Open Access Journals (Sweden)

    Alberto Bernareggi

    2013-12-01

    Full Text Available Patients on treatment with levothyroxine (T4 are informed to take this drug in the morning, at least 30 min before having breakfast. A significant decrease of T4 absorption was reported, in fact, when T4 solid formulations are taken with food or coffee. According to preliminary clinical study reports, administration of T4 oral solution appears to be less sensitive to the effect of breakfast beverages on oral bioavailability. In the present study, stability of T4 oral solution added to breakfast beverages was investigated. A 1 mL ampoule of single-dose Tirosint® oral solution (IBSA Farmaceutici Italia, Lodi, Italy was poured into defined volumes of milk, tea, coffee, and coffee with milk warmed at 50 °C, as well as in orange juice at room temperature. Samples were sequentially collected up to 20 min and analyzed by validated liquid chromatography-tandem mass spectrometry (LC-MS/MS methods. The results of the study demonstrated that T4 is stable in all beverages after 20 min incubation. Demonstration of T4 stability is a prerequisite for a thorough evaluation of the effect of breakfast beverages on the bioavailability of T4 given as oral solution and for a better understanding of the reasons underlying a decreased T4 bioavailability administered as solid formulations.

  18. Elaboration of fermented dairy beverages: acceptability and viability of probiotic cultures

    Directory of Open Access Journals (Sweden)

    Adriana Carla Santos de Menezes Ramos

    2013-12-01

    Full Text Available This work aims to develop formulations of fermented dairy beverages with probiotic cultures (Lactobacillus acidophilus, Streptococcus thermophilus e Bifidobacterium bifidum yellow monbin flavored, to characterize the chemical composition and to evaluate the stability during refrigerated storage for 28 days.The dairy beverages were developed from an experimental design 3x3, with two factors and three levels each: yellow monbin pulp (15, 20 and 25% and whey (20, 30 and 40%. Nine formulations were produced and submitted to a sensory acceptability test. Thereafter three selected formulations were evaluated based on their microbiological characteristics, proximate composition, pH and titratable acidity. As the acceptance was higher than 70% in all the formulations, were selected that had a higher proportion of whey. Thus, the formulations F3, F6 e F9 were selected. Considering the proximate composition, the selected formulations not differed regarding for carbohydrates. The dairy beverages showed stability with respect to pH and acidity during the shelf life of 28 days and satisfactory results as the investigation of pathogenic microorganisms within the standards established. Quantification of lactic acid bacteria evidenced high numbers to Lactobacillus acidophilus and Streptococcus thermophilus, values between 11.6 to 10.2 CFU log/mL and 8.9 to 11 CFU log/mL, respectively. The species Bifidobacterium bifidum presented less than 6 log/ mL CFU for the formulations. Based on these results, the selected dairy beverages formulations had nutrition, technology and sensorial feasibility.

  19. Effect of type of alcoholic beverages on carbohydrate-deficient transferrin, sialic acid, and liver enzymes

    NARCIS (Netherlands)

    Sillanaukee, P.; Gaag, M.S. van der; Sierksma, A.; Hendriks, H.F.J.; Strid, N.; Pönniö, M.; Nikkari, S.T.

    2003-01-01

    Background: There are only limited data obtained under well controlled conditions on the effects of moderate drinking on markers of alcohol use disorders. The aim of this study was to investigate the effects of moderate intake of different alcoholic beverages on these markers, including carbohydrate

  20. Acute and chronic effects of dinner with alcoholic beverages on nitric oxide metabolites in healthy men

    NARCIS (Netherlands)

    Sierksma, A.; Gaag, M.S. van der; Grobbee, D.E.; Hendriks, H.F.J.

    2003-01-01

    1. The present study investigated the acute and chronic effect of dinner with alcoholic beverages on serum nitric oxide (NO) metabolites, namely nitrate and nitrite (NOx), in 11 healthy, non-smoking middle-aged men. 2. In a randomized, diet-controlled, cross-over trial, subjects consumed dinner with

  1. A Qualitative Study to Explore How Parental Expectations and Rules Influence Beverage Choices in Early Adolescence

    Science.gov (United States)

    Roth-Yousey, Lori; Chu, Yen Li; Reicks, Marla

    2012-01-01

    Objective: To understand parent beverage expectations for early adolescents (EAs) by eating occasion at home and in various settings. Methods: Descriptive study using focus group interviews and the constant comparative method for qualitative data analysis. Results: Six focus groups were completed, and 2 were conducted in Spanish. Participants (n =…

  2. The effect of different beverages on the color and translucency of flowable composites.

    Science.gov (United States)

    Karadas, Muhammet

    2016-11-01

    This study examined the changes in color and translucency of flowable composites after immersion in different beverages. Thirty composite samples were prepared from four flowable composites (G-aenial Universal Flo, Filtek Ultimate, Esthelite Flow Quick, and Clearfil Majesty ES Flow) and a microhybrid composite (Filtek Z-250) and stored in distilled water at 37°C for 24 h. The samples were randomly divided into seven groups and then immersed in different beverages (Red Bull, coffee, black tea, Pepsi Cola, orange juice, and distilled water) for 7 days. The CIE L*a*b* values of each sample were measured against white and black backgrounds using a spectrophotometer before and after immersion. Data were analyzed using two-way analysis of variance and Tukey's post-hoc test (p  0.05). Among the beverages, black tea and coffee caused the highest discoloration of all the materials. Immersion in coffee and black tea resulted in the highest negative changes in the translucency of the materials. The degree of discoloration for the composite resins depended on the material used and drinking beverage. SCANNING 38:701-709, 2016. © 2016 Wiley Periodicals, Inc.

  3. Developing media interventions to reduce household sugar-sweetened beverage consumption

    NARCIS (Netherlands)

    A. Jordan; J. Piotrowski; A. Bleakley; G. Mallya

    2012-01-01

    In 2010, the city of Philadelphia launched a media campaign to reduce the consumption of sugar-sweetened beverages (SSBs) in homes with children as a strategy to combat obesity. Using the integrative model (IM) of behavioral change and prediction, a theory-based precampaign survey of Philadelphia pa

  4. Pulque, a Traditional Mexican Alcoholic Fermented Beverage: Historical, Microbiological, and Technical Aspects

    Science.gov (United States)

    Escalante, Adelfo; López Soto, David R.; Velázquez Gutiérrez, Judith E.; Giles-Gómez, Martha; Bolívar, Francisco; López-Munguía, Agustín

    2016-01-01

    Pulque is a traditional Mexican alcoholic beverage produced from the fermentation of the fresh sap known as aguamiel (mead) extracted from several species of Agave (maguey) plants that grow in the Central Mexico plateau. Currently, pulque is produced, sold and consumed in popular districts of Mexico City and rural areas. The fermented product is a milky white, viscous, and slightly acidic liquid beverage with an alcohol content between 4 and 7° GL and history of consumption that dates back to pre-Hispanic times. In this contribution, we review the traditional pulque production process, including the microbiota involved in the biochemical changes that take place during aguamiel fermentation. We discuss the historical relevance and the benefits of pulque consumption, its chemical and nutritional properties, including the health benefits associated with diverse lactic acid bacteria with probiotic potential isolated from the beverage. Finally, we describe the actual status of pulque production as well as the social, scientific and technological challenges faced to preserve and improve the production of this ancestral beverage and Mexican cultural heritage. PMID:27446061

  5. Pulque, a Traditional Mexican Alcoholic Fermented Beverage: Historical, Microbiological, and Technical Aspects.

    Science.gov (United States)

    Escalante, Adelfo; López Soto, David R; Velázquez Gutiérrez, Judith E; Giles-Gómez, Martha; Bolívar, Francisco; López-Munguía, Agustín

    2016-01-01

    Pulque is a traditional Mexican alcoholic beverage produced from the fermentation of the fresh sap known as aguamiel (mead) extracted from several species of Agave (maguey) plants that grow in the Central Mexico plateau. Currently, pulque is produced, sold and consumed in popular districts of Mexico City and rural areas. The fermented product is a milky white, viscous, and slightly acidic liquid beverage with an alcohol content between 4 and 7° GL and history of consumption that dates back to pre-Hispanic times. In this contribution, we review the traditional pulque production process, including the microbiota involved in the biochemical changes that take place during aguamiel fermentation. We discuss the historical relevance and the benefits of pulque consumption, its chemical and nutritional properties, including the health benefits associated with diverse lactic acid bacteria with probiotic potential isolated from the beverage. Finally, we describe the actual status of pulque production as well as the social, scientific and technological challenges faced to preserve and improve the production of this ancestral beverage and Mexican cultural heritage.

  6. An examination of the nutrient content and on-package marketing of novel beverages.

    Science.gov (United States)

    Dachner, Naomi; Mendelson, Rena; Sacco, Jocelyn; Tarasuk, Valerie

    2015-02-01

    Changing regulatory approaches to fortification in Canada have enabled the expansion of the novel beverage market, but the nutritional implications of these new products are poorly understood. This study assessed the micronutrient composition of energy drinks, vitamin waters, and novel juices sold in Canadian supermarkets, and critically examined their on-package marketing at 2 time points: 2010-2011, when they were regulated as Natural Health Products, and 2014, when they fell under food regulations. We examined changes in micronutrient composition and on-package marketing among a sample of novel beverages (n = 46) over time, compared micronutrient content with Dietary Reference Intakes and the results of the 2004 Canadian Community Health Survey to assess potential benefits, and conducted a content analysis of product labels. The median number of nutrients per product was 4.5, with vitamins B6, B12, C, and niacin most commonly added. Almost every beverage provided at least 1 nutrient in excess of requirements, and most contained 3 or more nutrients at such levels. With the exception of vitamin C, there was no discernible prevalence of inadequacy among young Canadian adults for the nutrients. Product labels promoted performance and emotional benefits related to nutrient formulations that go beyond conventional nutritional science. Label graphics continued to communicate these attributes even after reformatting to comply with food regulations. In contrast with the on-package marketing of novel beverages, there is little evidence that consumers stand to benefit from the micronutrients most commonly found in these products.

  7. The Epidemiology of Sleep Quality and Consumption of Stimulant Beverages among Patagonian Chilean College Students

    Directory of Open Access Journals (Sweden)

    Juan Carlos Vélez

    2013-01-01

    Full Text Available Objectives. (1 To assess sleep patterns and parameters of sleep quality among Chilean college students and (2 to evaluate the extent to which stimulant beverage use and other lifestyle characteristics are associated with poor sleep quality. Methods. A cross-sectional study was conducted among college students in Patagonia, Chile. Students were asked to complete a self-administered questionnaire to provide information about lifestyle and demographic characteristics. The Pittsburgh Sleep Quality Index (PSQI was used to evaluate sleep quality. In addition, students underwent a physical examination to collect anthropometric measurements. Results. More than half of students (51.8% exhibited poor sleep quality. Approximately 45% of study participants reported sleeping six hours or less per night and 9.8% used medications for sleep. In multivariate analysis, current smokers had significantly greater daytime dysfunction due to sleepiness and were more likely to use sleep medicines. Students who reported consumption of any stimulant beverage were 1.81 times as likely to have poor sleep quality compared with those who did not consume stimulant beverages (OR:1.81, 95% CI:1.21–2.00. Conclusions. Poor sleep quality is prevalent among Chilean college students, and stimulant beverage consumption was associated with the increased odds of poor sleep quality in this sample.

  8. The production of glucans via glucansucrases from Lactobacillus satsumensis isolated from a fermented beverage starter culture

    Science.gov (United States)

    Several starter cultures used in the production of fermented beverages were screened for lactic acid bacteria that produced water-insoluble polysaccharides from sucrose. The strain producing the greatest amount was identified as Lactobacillus satsumensis by its 16S RNA sequence. This strain produc...

  9. Analysis of Citric Acid in Beverages: Use of an Indicator Displacement Assay

    Science.gov (United States)

    Umali, Alona P.; Anslyn, Eric V.; Wright, Aaron T.; Blieden, Clifford R.; Smith, Carolyne K.; Tian, Tian; Truong, Jennifer A.; Crumm, Caitlin E.; Garcia, Jorge E.; Lee, Soal; Mosier, Meredith; Nguyen, Chester P.

    2010-01-01

    The use of an indicator displacement assay permits the visualization of binding events between host and guest molecules. An undergraduate laboratory experiment is described to demonstrate the technique in the determination of citric acid content in commercially available beverages such as soda pop and fruit juices. Through the technique, students…

  10. Aspects of the manufacture and consumption of Kenyan traditional fermented beverages

    NARCIS (Netherlands)

    Nout, M.J.R.

    1981-01-01

    This study was aimed at providing fundamental information con ern ing the manufacture, composition, and consumption of the major Kenyan traditional fermented beverages.In Chapter 1, the reader is introduced to Kenya, its population and climate, and several aspects of its agriculture underlying this

  11. Study on Processing Technology and a Complex Stabilizer for Peanut Protein Beverage

    Directory of Open Access Journals (Sweden)

    Xihong Zhao

    2015-08-01

    Full Text Available The development of the processing technology and a complex stabilizer for the peanut protein beverage processed was presented in this study. The suitable peeling conditions for peanut were: to made it soak with soft water containing 5% NaHCO3 for 12 h. The best homogenizing temperature, pressure and times were 75C, 30MPa and twice. The sterilization condition of 121C and 15 min was the foundation to achieve the best stability. The composition of the stabilizer was optimized by uniform design combined with regression analysis based on sensory evaluation, which was achieved using fuzzy comprehensive evaluation method. The 100 mL of peanut protein beverage added with 0.4 g of sodium carboxymethyl cellulose (CMC-Na, 0.2 g of sodium alginate and 0.6 g of gelatin displayed good stability. CMC-Na amount had the largest effect on beverage stability and the effect of gelatin amount was the smallest. The peanut protein beverage with added optimized complex stabilizer was medium preference grade.

  12. Cars of the Future—Powered by Poison? Prehistoric Beverage Choices; Health Benefits of Chamomile

    Science.gov (United States)

    King, Angela G.

    2005-04-01

    This Report from Other Journals: Research Advances surveys articles of interest to chemists that have been recently published in other science journals. Topics surveyed include a report on a new approach to hydrogen fuel cells; findings about alcoholic beverages from 7000 B.C. that have been subjected to modern analyses; and research that supports claims regarding chamomile's medicinal properties.

  13. Multiple data sets and modelling choices in a comparative LCA of disposable beverage cups

    NARCIS (Netherlands)

    Harst, van der E.J.M.; Potting, J.; Kroeze, C.

    2014-01-01

    This study used multiple data sets and modelling choices in an environmental life cycle assessment (LCA) to compare typical disposable beverage cups made from polystyrene (PS), polylactic acid (PLA; bioplastic) and paper lined with bioplastic (biopaper). Incineration and recycling were considered as

  14. Fluid intake from beverages in Spanish adults: cross-sectional study

    Directory of Open Access Journals (Sweden)

    Cíntia Ferreira-Pêgo

    2014-05-01

    Full Text Available Introduction: Dietary questionnaires usually only assess the intake of drinks that provide calories, but do not accurately evaluate total fluid or water intake. The evaluation of the fluid consumption pattern of a population has been the main objective of only a very few studies. Objective: To evaluate the total fluid intake from different types of beverages in Spanish adults. Methods: A total of 1,262 adults aged 18-70 years were randomly recruited from all Spanish regions. The information about the quantity and quality of daily fluid intake from different types of beverages was collected using a 24h fluid-specific diary over 7 consecutive days. Results: 50.4% of the study population had a fluid intake 10% total energy intake from beverages alone. Conclusion: Half of the adults studied do not meet the EFSA fluid intake recommendations. Water is the main fluid consumed. Differences in the pattern of fluid consumption were observed between ages and genders. A quarter of the population studied consumes from beverages alone already more sugar than recommended from the total diet.

  15. STS-31 Pilot Bolden with beverages on the FB-SMS middeck during JSC training

    Science.gov (United States)

    1988-01-01

    STS-31 Pilot Charles F. Bolden holds three beverage containers while in front of the galley on the middeck of the fixed based (FB) shuttle mission simulator (SMS) during a training simulation at JSC's Mission Simulation and Training Facility Bldg 5. From the middeck, Bolden, wearing lightweight headset, simulates a communications link with ground controllers and fellow crewmembers.

  16. Effects of Beverages on Alcohol Metabolism: Potential Health Benefits and Harmful Impacts

    Directory of Open Access Journals (Sweden)

    Fang Wang

    2016-03-01

    Full Text Available Nonalcoholic beverages are usually consumed accompanying alcoholic drinks, and their effects on alcohol metabolism are unclear in vivo. In this study, the effects of 20 nonalcoholic beverages on alcohol metabolism and liver injury caused by alcohol were evaluated in mice. Kunming mice were orally fed with alcohol (52%, v/v and beverages. The concentrations of ethanol and acetaldehyde in blood as well as the activities of alcohol dehydrogenase (ADH and aldehyde dehydrogenase (ALDH in liver were assessed to indicate alcohol metabolism. The levels of aspartate aminotransferase (AST and alanine transaminase (ALT in serum as well as the levels of malonaldehyde (MDA and superoxide dismutase (SOD in liver were measured to reflect the alcohol-induced liver injury. The results showed that the treatment of soda water, green tea and honey chrysanthemum tea could accelerate ethanol metabolism and prevent liver injuries caused by alcohol when companied with excessive alcohol drinking. They might be potential dietary supplements for the alleviation of harmful effects from excessive alcohol consumption. On the contrary, some beverages such as fresh orange juice and red bull are not advised to drink when companied with alcohol consumption due to their adverse effects on ethanol induced liver injury.

  17. A protocol of measurement of In Vivo Aroma release from beverages.

    NARCIS (Netherlands)

    Weel, K.G.C.; Boelrijk, A.E.M.; Burger, J.J.; Gruppen, H.; Voragen, A.G.J.; Smit, G.

    2003-01-01

    The quality of in vivo aroma release measurements of beverages can be improved when a strict protocol is used to control variation in aroma release due to human factors. A trained panel was able to significantly discriminate between aqueous aroma solutions with a concentration difference as low as 1

  18. Obesity and sugar-sweetened beverages in African-American preschool children: a longitudinal study.

    Science.gov (United States)

    Lim, Sungwoo; Zoellner, Jamie M; Lee, Joyce M; Burt, Brian A; Sandretto, Anita M; Sohn, Woosung; Ismail, Amid I; Lepkowski, James M

    2009-06-01

    A representative sample of 365 low-income African-American preschool children aged 3-5 years was studied to determine the association between sugar-sweetened beverage consumption (soda, fruit drinks, and both combined) and overweight and obesity. Children were examined at a dental clinic in 2002-2003 and again after 2 years. Dietary information was collected using the Block Kids Food Frequency Questionnaire. A BMI score was computed from recorded height and weight. Overweight and obesity were defined by national reference age-sex specific BMI: those with an age-sex specific BMI>or=85th, but or=95th age-sex specific percentile as obese. The prevalence of overweight was 12.9% in baseline, and increased to 18.7% after 2 years. The prevalence of obesity increased from 10.3 to 20.4% during the same period. Baseline intake of soda and all sugar-sweetened beverages were positively associated with baseline BMI z-scores. After adjusting for covariates, additional intake of fruit drinks and all sugar-sweetened beverages at baseline showed significantly higher odds of incidence of overweight over 2 years. Among a longitudinal cohort of African-American preschool children, high consumption of sugar-sweetened beverages was significantly associated with an increased risk for obesity.

  19. 76 FR 64810 - Beverages: Bottled Water Quality Standard; Establishing an Allowable Level for di(2-ethylhexyl...

    Science.gov (United States)

    2011-10-19

    ... HUMAN SERVICES Food and Drug Administration 21 CFR Part 165 Beverages: Bottled Water Quality Standard...: Final rule. SUMMARY: The Food and Drug Administration (FDA) is amending its bottled water quality... minimum quality of bottled water, as affected by DEHP, will be no less protective of the public...

  20. The Role of Sugar-Sweetened Beverage Consumption in Adolescent Obesity: A Review of the Literature

    Science.gov (United States)

    Harrington, Susan

    2008-01-01

    Soft drink consumption has increased by 300% in the past 20 years, and 56-85% of children in school consume at least one soft drink daily. The odds ratio of becoming obese among children increases 1.6 times for each additional can or glass of sugar-sweetened drink consumed beyond their usual daily intake of the beverage. Soft drinks currently…

  1. Associations between Responsible Beverage Service Laws and Binge Drinking and Alcohol-Impaired Driving

    Science.gov (United States)

    Linde, Ann C.; Toomey, Traci L.; Wolfson, Julian; Lenk, Kathleen M.; Jones-Webb, Rhonda; Erickson, Darin J.

    2016-01-01

    We explored potential associations between the strength of state Responsible Beverage Service (RBS) laws and self-reported binge drinking and alcohol-impaired driving in the U.S. A multi-level logistic mixed-effects model was used, adjusting for potential confounders. Analyses were conducted on the overall BRFSS sample and drinkers only. Seven…

  2. Perceived parenting style and practices and the consumption of sugar-sweetened beverages by adolescents

    NARCIS (Netherlands)

    K. van der Horst (Klazine); S. Kremers (Stef); A. Ferreira (Isabel); A. Singh (Amika); A. Oenema (Anke); J. Brug (Hans)

    2007-01-01

    textabstractThe purpose of this study was to investigate whether perceived parenting practices and parenting style dimensions (strictness and involvement) are associated with adolescents' consumption of sugar-sweetened beverages. In this cross-sectional study, secondary school students (n = 383, mea

  3. 27 CFR 24.215 - Wine or wine products not for beverage use.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Wine or wine products not... AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS WINE Production of Other Than Standard Wine § 24.215 Wine or wine products not for beverage use. (a) General. Wine, or wine products made from...

  4. Strategies to Improve Marketing and Promotion of Foods and Beverages at School

    Science.gov (United States)

    Centers for Disease Control and Prevention, 2014

    2014-01-01

    Food and beverage marketing often appears throughout schools in the form of posters, vending machine fronts, in-school television advertisements, school newspapers, textbook covers, sports equipment, and scoreboards. Many foods marketed in schools are of poor nutritional quality. The Centers for Disease Control and Prevention, Institute of…

  5. Measuring weight outcomes for obesity intervention strategies: the case of a sugar-sweetened beverage tax.

    Science.gov (United States)

    Lin, Biing-Hwan; Smith, Travis A; Lee, Jonq-Ying; Hall, Kevin D

    2011-12-01

    Taxing unhealthy foods has been proposed as a means to improve diet and health by reducing calorie intake and raising funds to combat obesity, particularly sugar-sweetened beverages (SSBs). A growing number of studies have examined the effects of such food taxes, but few have estimated the weight-loss effects. Typically, a static model of 3500 calories for one pound of body weight is used, and the main objective of the study is to demonstrate its bias. To accomplish the objective, we estimate income-segmented beverage demand systems to examine the potential effects of a SSB tax. Elasticity estimates and a hypothetical 20 percent effective tax rate (or about 0.5 cent per ounce) are applied to beverage intake data from a nationally representative survey, and we find an average daily reduction of 34-47 calories among adults and 40-51 calories among children. The tax-induced energy reductions are translated into weight loss using both static and dynamic calorie-to-weight models. Results demonstrate that the static model significantly overestimates the weight loss from reduced energy intake by 63 percent in year one, 346 percent in year five, and 764 percent in year 10, which leads to unrealistic expectations for obesity intervention strategies. The tax is estimated to generate $5.8 billion a year in revenue and is found to be regressive, although it represents about 1 percent of household food and beverage spending.

  6. Exploring the Theory of Planned Behavior to Explain Sugar-Sweetened Beverage Consumption

    Science.gov (United States)

    Zoellner, Jamie; Estabrooks, Paul A.; Davy, Brenda M.; Chen, Yi-Chun; You, Wen

    2012-01-01

    Objective: To describe sugar-sweetened beverage (SSB) consumption and to establish psychometric properties and utility of a Theory of Planned Behavior (TPB) instrument for SSB consumption. Methods: This cross-sectional survey included 119 southwest Virginia participants. Most of the respondents were female (66%), white (89%), and had at least a…

  7. Effects of Beverages on Alcohol Metabolism: Potential Health Benefits and Harmful Impacts

    Science.gov (United States)

    Wang, Fang; Zhang, Yu-Jie; Zhou, Yue; Li, Ya; Zhou, Tong; Zheng, Jie; Zhang, Jiao-Jiao; Li, Sha; Xu, Dong-Ping; Li, Hua-Bin

    2016-01-01

    Nonalcoholic beverages are usually consumed accompanying alcoholic drinks, and their effects on alcohol metabolism are unclear in vivo. In this study, the effects of 20 nonalcoholic beverages on alcohol metabolism and liver injury caused by alcohol were evaluated in mice. Kunming mice were orally fed with alcohol (52%, v/v) and beverages. The concentrations of ethanol and acetaldehyde in blood as well as the activities of alcohol dehydrogenase (ADH) and aldehyde dehydrogenase (ALDH) in liver were assessed to indicate alcohol metabolism. The levels of aspartate aminotransferase (AST) and alanine transaminase (ALT) in serum as well as the levels of malonaldehyde (MDA) and superoxide dismutase (SOD) in liver were measured to reflect the alcohol-induced liver injury. The results showed that the treatment of soda water, green tea and honey chrysanthemum tea could accelerate ethanol metabolism and prevent liver injuries caused by alcohol when companied with excessive alcohol drinking. They might be potential dietary supplements for the alleviation of harmful effects from excessive alcohol consumption. On the contrary, some beverages such as fresh orange juice and red bull are not advised to drink when companied with alcohol consumption due to their adverse effects on ethanol induced liver injury. PMID:27005619

  8. Total Dietary Fiber Content of Selected Traditional Beverages in Egypt: A Brief Profile

    Directory of Open Access Journals (Sweden)

    Basil H. Aboul-Enein

    2015-11-01

    Full Text Available Escalating obesity rates have become a major public health concern in North Africa and the Middle East. Culturally-congruent dietary health education and strategies continue to be warranted to address this increasing public health crisis. Knowledge and familiarity with traditional foods and their nutritive value would assist public health practitioners in becoming culturally competent when educating on healthy eating patterns. The aim of this study is to provide a brief dietary profile of the total dietary fiber (TDF contents of selected traditional beverages in Egypt. Five cookbooks for Egyptian food recipes were reviewed for traditional beverages. Beverage recipes (n = 19 were selected and reviewed for their TDF content using the United States Department of Agriculture (USDA National Nutrient Database for Standard Reference (Release 27. The published values for TDF content were tabulated and reported per 100 mL of consumable portions. The highest TDF content was found in carob juice (8.0 g and the lowest found in peppermint tea (0.0 g with an overall TDF mean content of 2.8 g. Traditional beverages could be regarded as important sources of TDF within a healthy Egyptian dietary pattern. Cultural awareness and familiarities to traditional foods and their respective dietary profiles should be encouraged as an objective towards building culturally-competent health professionals and combating obesity in Egypt. Furthermore, developments of a traditional Egyptian food nutrient database for public access should be explored.

  9. The French Paradox: Determining the Superoxide-Scavenging Capacity of Red Wine and Other Beverages

    Science.gov (United States)

    Logan, Barry A.; Hammond, Matthew P.; Stormo, Benjamin M.

    2008-01-01

    Plant-derived phenolic compounds such as those found in red wine, tea, and certain fruit juices may protect against cardiovascular disease by detoxifying (scavenging) superoxide and other unstable reactive oxygen species. We present a laboratory exercise that can be used to assess the superoxide-scavenging capacity of beverages. Among the…

  10. Beverage Consumption: Are Alcoholic and Sugary Drinks Tipping the Balance towards Overweight and Obesity?

    Science.gov (United States)

    Poppitt, Sally D

    2015-08-11

    The role that energy-containing beverages may play in the development of overweight and obesity remains highly controversial, in particular the alcoholic and sugar-sweetened beverages (SSB). Both of these beverage formats have been increasing as a percentage of the westernized diet over the past 20 years, and both have contributed significantly to an increase in energy consumed in liquid form. Data from epidemiology and intervention studies however have long been contradictory, despite mechanistic evidence pointing towards poor compensation for addition of "liquid" energy from these two sources into the diet providing a strong rational for the balance to be tipped towards weight gain. Regulatory and government intervention has been increasing globally, particularly with respect to intake of SSBs in children. This narrative review presents evidence which both supports and refutes the link between alcohol and carbohydrate-containing liquids and the regulation of body weight, and investigates mechanisms which may underpin any relationship between increased beverage consumption and increased energy intake, body weight and adiposity.

  11. Patterns in consumption of potentially erosive beverages among adolescent school children in the Netherlands

    NARCIS (Netherlands)

    Gambon, D.L.; Brand, H.S.; Boutkabout, C.; Levie, D.; Veerman, E.C.I.

    2011-01-01

    AIM: To determine the frequency of intake and patterns in consumption of potentially erosive beverages in school children in the Netherlands. METHODS: A cross-sectional, single centre study was performed among 502 school children in Rotterdam, in age varying between 12 and 19 years. Data on consumpt

  12. Estimated intake of intense sweeteners from non-alcoholic beverages in Denmark, 2005

    DEFF Research Database (Denmark)

    Leth, Torben; Jensen, U.; Fagt, Sisse

    2008-01-01

    In 2005, 76 out of 177 analysed samples of non-alcoholic beverages were found to contain the intense sweeteners cyclamate, acesulfame-K, aspartame, and saccharin. The content of cyclamate did not exceed the now permitted maximum level in the European Union of 250 mg l(-1) in soft drinks...

  13. Estimated intake of intense sweeteners from non-alcoholic beverages in Denmark

    DEFF Research Database (Denmark)

    Leth, Torben; Fabricius, N.; Fagt, Sisse

    2007-01-01

    In 1999, 116 samples of non-alcoholic beverages were analysed for the intense sweeteners cyclamate, acesulfame-K, aspartame and saccharin. High contents of cyclamate close to the maximum permitted level in 1999 of 400 mgl(-1) were found in many soft drinks. The estimated intake of the sweeteners...

  14. Effect of inulin and oligofructose on the physicochemical, microbiological and sensory characteristics of symbiotic dairy beverages

    Directory of Open Access Journals (Sweden)

    Anderson Rodrigo Fornelli

    2014-12-01

    Full Text Available The aim of this study was to verify the effect of inulin and oligofructose on the physicochemical, microbiological and sensory characteristics of symbiotic dairy beverages. Four formulations were made: 1 a control (C; 2 a sample with added Lactobacillus paracasei (P; 3 a sample with added L. paracasei and inulin (PI; and 4 a sample with added L. paracasei and oligofructose (PO. The probiotic population, pH, and acidity of the products were evaluated once a week for 21 days while refrigerated (5±1°C. Possible contaminating microorganisms (coliforms, E. coli, and Salmonella spp. were investigated after three days of storage. Sensorial acceptance and purchase intention were evaluated seven days after manufacture. Dairy beverages presented with L. paracasei populations above 8.50 log CFU/mL during the whole storage period. Significantly (p<0.05 lower pH values were observed in P and PI, and higher acidity values were found in all formulations throughout storage. The dairy beverages were considered to be a promising matrix for the probiotic microorganism L. paracasei. The prebiotic additions (inulin and oligofructose did not interfere with the overall acceptance and intention to purchase the beverages.

  15. [Glycemic, insulinemic index, glycemic load of soy beverage with low and high content of carbohydrates].

    Science.gov (United States)

    Torres y Torres, Nimbe; Palacios-González, Berenice; Noriega-López, Lilia; Tovar-Palacio, Armando R

    2006-01-01

    Consumption of soy has increased in Western countries due to the benefits on health and the attitude of the people to consume natural products as alternative to the use of pharmacological therapies. However, there is no evidence whether the consumption of 25 g of soy protein as recommended by the Food and Drug Administration has some effect on glucose absorption and consequently on insulin secretion. The aim of the present study was to determine glycemic index (GI), insulinemic index (InIn), and glycemic load (GL) of several soy beverages containing low or high concentration of carbohydrates, and compare them with other foods such as peanuts, whole milk, soluble fiber and a mixed meal on GI and InIn. The results showed that soy beverages had low or moderate GI, depending of the presence of other compounds like carbohydrates and fiber. Consumption of soy beverages with low concentration of carbohydrates produced the lowest insulin secretion. Therefore, these products can be recommended in obese and diabetic patients. Finally soy beverages should contain low maltodextrins concentration and be added of soluble fiber.

  16. Food and Beverage Provision. Food and Beverage Management Module. Operational Management Programme. Increasing Opportunities for Supervisors and Managers.

    Science.gov (United States)

    Jones, Peter

    This self-instructional unit for supervisors and managers in the British hotel and catering industry is intended to consolidate work covered in a 1-day course. The unit covers the essential elements in the final stage of supplying food and drink--the point at which these items are served and sold to the customer. The document begins with an…

  17. Food and Beverage Production. Food and Beverage Management Module. Operational Management Programme. Increasing Opportunities for Supervisors and Managers.

    Science.gov (United States)

    Jones, Peter

    This self-instructional unit for supervisors and managers in the British hotel and catering industry is intended to consolidate work covered in a 1-day course. The document begins with an introduction and advice on how to use the unit. The following topics are covered in the unit: (1) planning the menu; (2) food production systems; (3) kitchen…

  18. Food and Beverage Control. Food and Beverage Management Module. Operational Management Programme. Increasing Opportunities for Supervisors and Managers.

    Science.gov (United States)

    Jones, Peter

    This self-instructional unit for supervisors and managers in the British hotel and catering industry is intended to consolidate work covered in a 1-day course. The unit covers the key management functions needed to implement an effective purchasing and supply policy. The document begins with an introduction and advice on how to use the unit. The…

  19. Shifting Industries

    Institute of Scientific and Technical Information of China (English)

    2011-01-01

    Coastal city Beihai aspires to revive its economy by developing its electronic information industry Against a clear sky,the blue sea hums along a shining beach,with villas in the distance.This beautiful scene is in Beihai,in south China’s Guangxi Zhuang Autonomous Region.

  20. The Bottle of Beverage Label Detection Device Based on Machine Vision%基于机器视觉的饮料瓶标签检测设备

    Institute of Scientific and Technical Information of China (English)

    张树君; 辛莹莹; 陈大千

    2014-01-01

    In the packaging testing industry, consumers pay attention to the quality of the products.How to realize the bottles and efficient full label detection is the important problems facing with the beverage industry. Basing on the above problem, The company developed to test the beverage bottle label of special equipment, the control system by TM258LD42DT,the main characteristic is to be able to elaborate testing (for example the tag of beverage bottle high or low, the tag such as crease, labels), and the equipment of detection have the high efficiency (its detection precision can be achieved 4 mm × 4 mm). This machine has the following functions, for example, the machine-vision detection for tag,the historical data display,the abnormal situation alarm and taking out of the unqualified bottle. And these functions used in the high-speed automatic production line , replace the artificial detection, improve the quality of the testing efficiency and testing,provide the basis for developing the more superior performance model.%在包装检测行业,产品的质量引起了广大消费者的关注。如何实现饮料瓶高效的全标签检测是饮料行业面临的重要问题。基于上述问题,研发了对饮料瓶标签进行检测的专用设备,其控制系统采用的是TM258LD42DT,主要特点是能够精细的检测缺陷(如饮料瓶上标签的高低、标签的破损、标签的折皱等现象),而且设备的检测效率高(其检测精度可达到4 mm×4 mm)。它是集机器视觉的标签检测、历史数据显示、异常情况报警和不合格瓶子的剔除等功能为一体,运用在高速自动化生产线上,代替了人工检测,提高了检测的效率和检测的质量,为开发性能更优越的机型提供基础。

  1. Empirical analysis on industrial advantage choice of the food industry in Jilin Province%吉林省食品工业优势产业选择的实证分析

    Institute of Scientific and Technical Information of China (English)

    徐硕; 杨兴龙; 聂英

    2012-01-01

    Based on the synthesis of the location quotient and market share these two indexes of Jilin Province in 2006—2010 food industry the main industrial comparative advantage and competitive advantage for quantitative analysis,including agricultural food processing industry,food industry,beverage manufacturing and tobacco products industry.The analysis results showed that the agricultural food processing with strong comparative advantage and competitive advantage,it is the advantage industry of the food industry in Jilin province;and the food manufacturing,beverage manufacturing and tobacco products industry is not in conformity with the standards of industrial advantage choice of the food industry in Jilin province.%综合采用区位商和市场占有率2项指标对2006—2010年吉林省食品工业中主要产业的比较优势和竞争优势进行测算分析。结果表明,农副食品加工业具有极强的比较优势和竞争优势,是吉林省食品工业中的优势产业;而食品制造业、饮料制造业及烟草制品业不符合优势产业的选择标准。

  2. Electronic Noses and Tongues in Wine Industry

    Directory of Open Access Journals (Sweden)

    Maria Luz Rodriguez-Mendez

    2016-10-01

    Full Text Available The quality of wines is usually evaluated by a sensory panel formed of trained experts or traditional chemical analysis. Over the last few decades, electronic noses and electronic tongues have been developed to determine the quality of foods and beverages. They consist of arrays of sensors with cross-sensitivity, combined with pattern recognition software, which provide a fingerprint of the samples that can be used to discriminate or classify the samples. This holistic approach is inspired by the method used in mammals to recognize food through their senses. They have been widely applied to the analysis of wines, including quality control, aging control or the detection of fraudulence, among others. In this paper, the current status of research and development in the field of electronic noses and tongues applied to the analysis of wines is reviewed. Their potential applications in the wine industry are described. The review ends with a final comment about expected future developments.

  3. Analisis Industri Pengolahan Susu di Indonesia

    Directory of Open Access Journals (Sweden)

    lim Sanny

    2011-05-01

    Full Text Available Milk is the main food for all ages. In addition, many products can be made from milk such as food, beverages, cheese, butter, yogurt, etc.. Opportunities milk processing industry in Indonesia is very good, considering that Indonesia with a population based on census 2010 reached 237.6 million people. If viewed from the supply side, current milk production in Indonesia is still very low, the number of dairy farmers around 118.75 thousand breeders. National dairy cow productivity stagnated, the average milk production ranges between 8-12 liters per day, with a scale of 2-3 maintenance per family breeder breeding. In addition, 90% of milk production resulting from farm people, so the quality and productivity cannot fulfill the demand of milk in the country, so most still have to import. 

  4. 脱脂玉米胚芽饮料的研制%Development of defatted corn germ beverage

    Institute of Scientific and Technical Information of China (English)

    安广杰; 罗双群; 王娜娜; 杨迎英

    2009-01-01

    以干法脱胚的玉米胚芽为原料,制取脱脂玉米胚芽饮料.采用水酶法从玉米胚芽中提取玉米胚芽油的同时将水解液制成脱脂玉米胚芽饮料.结果表明:碱性蛋白酶能显著提高玉米胚芽油的提取率,提取的较优工艺条件是:碱性蛋白酶的添加量为4 000 U/g,pH 9.0,浸提温度60℃,底物浓度为10%,提油率可达85.96%.通过试验得出了玉米胚芽饮料的最佳生产工艺条件为:所添加的复合乳化剂总量为0.1%,其最适复配比为蔗糖酯:单甘酯=2:1,所添加的增稠剂为0.3%的明胶.试验结果可为玉米胚芽的工业化生产提供参考.%Objective:The processing of corn germ milk beverage was studied in this paper, and made skim corn germ beverage. Method: An aqueous enzymatic method was developed to extract corn oil from corn germ, at the same time, corn germ drinks made from defatted part. Results: Results showed that the alkaline protease can significantly improve extraction rate of the corn germ oil. The optimum parameters are as follows: alkaline protease dosage 4 000 U/g, pH value is 9.0, temperature is 60 ℃, substrate concentration is 12.5%, and the oil rate is 85.96%. The best conditions of processing of the corn germ drink are as follows: The total amount of compound stabilizer is 0.1%,and the best-ratio between the sucrose esters and the monoglyeerides is 2 : 1, adding 0.3% gelatin as the thickener, conclusion: The above-mentioned optimum production parameters for corn germ could be a valuable reference for industrial production.

  5. Can Parenting Practices Explain the Differences in Beverage Intake According to Socio-Economic Status: The Toybox-Study

    Directory of Open Access Journals (Sweden)

    An-Sofie Pinket

    2016-09-01

    Full Text Available Previous research indicated that preschoolers of lower socioeconomic status (SES consume less healthy beverages than high SES preschoolers. The purpose of this study is to investigate the mediating role of parenting practices in the relationship between SES and plain water, soft drink and prepacked fruit juice (FJ consumption in European preschoolers. Parents/caregivers of 3.5 to 5.5 years old (n = 6776 recruited through kindergartens in six European countries within the ToyBox-study completed questionnaires on socio-demographics, parenting practices and a food frequency questionnaire. Availability of sugared beverages and plain water, permissiveness towards sugared beverages and lack of self-efficacy showed a mediating effect on SES-differences in all three beverages. Rewarding with sugared beverages significantly mediated SES-differences for both plain water and prepacked FJ. Encouragement to drink plain water and awareness significantly mediated SES-differences for, respectively, plain water and prepacked FJ consumption. Avoiding negative modelling did not mediate any associations. Overall, lower SES preschoolers were more likely to be confronted with lower levels of favourable and higher levels of unfavourable parenting practices, which may lead to higher sugared beverage and lower plain water consumption. The current study highlights the importance of parenting practices in explaining the relation between SES and both healthy and unhealthy beverage consumption.

  6. Can Parenting Practices Explain the Differences in Beverage Intake According to Socio-Economic Status: The Toybox-Study

    Science.gov (United States)

    Pinket, An-Sofie; De Craemer, Marieke; De Bourdeaudhuij, Ilse; Deforche, Benedicte; Cardon, Greet; Androutsos, Odysseas; Koletzko, Berthold; Moreno, Luis A.; Socha, Piotr; Iotova, Violeta; Manios, Yannis; Van Lippevelde, Wendy

    2016-01-01

    Previous research indicated that preschoolers of lower socioeconomic status (SES) consume less healthy beverages than high SES preschoolers. The purpose of this study is to investigate the mediating role of parenting practices in the relationship between SES and plain water, soft drink and prepacked fruit juice (FJ) consumption in European preschoolers. Parents/caregivers of 3.5 to 5.5 years old (n = 6776) recruited through kindergartens in six European countries within the ToyBox-study completed questionnaires on socio-demographics, parenting practices and a food frequency questionnaire. Availability of sugared beverages and plain water, permissiveness towards sugared beverages and lack of self-efficacy showed a mediating effect on SES-differences in all three beverages. Rewarding with sugared beverages significantly mediated SES-differences for both plain water and prepacked FJ. Encouragement to drink plain water and awareness significantly mediated SES-differences for, respectively, plain water and prepacked FJ consumption. Avoiding negative modelling did not mediate any associations. Overall, lower SES preschoolers were more likely to be confronted with lower levels of favourable and higher levels of unfavourable parenting practices, which may lead to higher sugared beverage and lower plain water consumption. The current study highlights the importance of parenting practices in explaining the relation between SES and both healthy and unhealthy beverage consumption. PMID:27669290

  7. Beverage-consumption patterns and associations with metabolic risk factors among low-income Latinos with uncontrolled type 2 diabetes.

    Science.gov (United States)

    Wang, Monica L; Lemon, Stephenie C; Olendzki, Barbara; Rosal, Milagros C

    2013-12-01

    In the United States, Latinos experience disproportionately higher rates of type 2 diabetes and diabetes-related complications than non-Latino whites. Sugar-sweetened beverage (SSB) consumption is strongly associated with increased risk of developing type 2 diabetes. Reducing caloric intake, particularly from energy-dense, low-nutrient foods or beverages, can be an effective and key strategy for metabolic and weight control. However, little is known about the contribution of various types of beverages, including but not limited to SSBs, to total caloric intake among Latinos with type 2 diabetes. Low-income Latinos (87.7% Puerto Rican) participating in a diabetes self-management intervention trial (N=238) provided cross-sectional, descriptive data on beverage-consumption patterns, anthropometric outcomes, and metabolic characteristics. Beverages accounted for one fifth of the total daily caloric intake. SSBs and milk beverages, respectively, contributed 9.6% of calories to overall daily caloric intake. Interventions directed at diabetes risk factors among low-income Latinos with diabetes can benefit from consideration of beverage-consumption behaviors as an important strategy to reduce caloric and sugar intake.

  8. A Price Survey Comparison of Alcoholic Beverages with the Five Basic Food Groups in Paraiba, Brazil

    Directory of Open Access Journals (Sweden)

    Charles I. Abramson

    2006-01-01

    Full Text Available The study of alcohol abuse is relatively new in Brazil. Government estimates suggest that 11.2% of the Brazilian population is alcohol dependent. Problems associated with alcohol dependence include domestic violence, increased risk of traffic accidents, poor self-esteem and weak academic performance. A factor known to correlate with alcohol abuse in 12-17 year olds is to have the money necessary to purchase alcoholic beverages. No data is available, however, on the price of alcoholic beverages. The objective of the present study was to provide data on price and to compare the price of alcoholic beverages to basic food items in the Brazilian diet. We also had interest in studying a population in the northeast region of Brazil. This region is the poorest in Brazil, has the highest percentage of alcohol dependency and is seldom the focus of research on dependency. We report that the prices of many alcoholic beverages are less than the price of basic food items. Prices of alcoholic beverages including beer, wine and spirits were compared to the prices of select food items as represented in the Food Pyramid. Food items were selected from the categories of Grain, Dairy, Fruit, Meat and Vegetable. Data was gathered from 32 supermarkets in 8 cities in the northeast state of Paraiba. The price of alcohol is generally less expensive than most basic food group items, especially brands of cachaça (a spirit distilled from sugar cane and beer. Data on price should be considered in any alcohol dependency program in Brazil.

  9. Enhancing micronutrient content of beverage powder by incorporating malted finger millet

    Directory of Open Access Journals (Sweden)

    Jaya Tripathi

    2014-12-01

    Full Text Available Introduction: There is growing interest in the role of the micronutrients in optimizing health, and in prevention or treatment of disease. Micronutrients play a central part in metabolism and in the maintenance of tissue function, an adequate intake therefore is necessary. Rationale: This research work was concerned with the development of micronutrient especially calcium rich instant health beverage powder from malted finger millet (Eleusine coracana and gurhal powder (Hibiscus rosa- sinensis. Aims & Objectives: In this study attempts have been made to investigate that whether the extruded malted finger millet flour and hibiscus flower powder has improved the nutritional and phytochemical quality of instant health beverage powder without deteriorating their sensory properties and whether it can be a supplement for calcium deficit sedentary women. Materials and methods: Instant health beverage powder was prepared by adding malted and extruded finger millet with glucose, hibiscus flower powder, citric acid and vanilla essence. All the ingredients were mixed well. Prior to consumption this powder was dissolved in water and stirred well manually. Further Instant health beverage powder was assessed for nutritional composition. Results: Results shows that beverage powder has very high content of protein (12.25 % and calcium (96.5 % along with highly beneficial neutraceutical properties as compared with the health drinks available in market, it is because of enhanced antioxidant activity resulted due to the incorporation of gurhal leaf powder and malting of the finger millet. Conclusion: This study may prove as a potential step to utilise malted finger millet as a supplement for calcium deficit women. The nutritional composition was found sufficient enough to meet approximately one fourth of RDA of Protein and Calcium as prescribed by NIN, India for sedentary women who are the main sufferers of calcium deficiencies in various life stages like

  10. Essential Oils in Ginger, Hops, Cloves, and Pepper Flavored Beverages-A Review.

    Science.gov (United States)

    Ameh, Sunday J; Ibekwe, Nneka N; Ebeshi, Benjamin U

    2014-08-28

    ABSTRACT In the West, sugar-based, ginger flavored beverages may contain hops, other flavorings, fruit juices, and varying levels of ethanol. Ginger ales contain 0.5%v/v; ginger beers >0.5%; and alcoholic ginger beers 0.5 ≤ 11%. Ales are carbonated by pressurized CO2, while beers and alcoholic beers are carbonated by yeast or ginger beer plant (GBP). In Africa, grain-based beverages include "fura da nono," "kunu," and "akamu," which are spiced with one or more flavorings including ginger, black pepper, clove, chili pepper, or Aframomum alligator peppers. Spices have flavor because they contain essential oils (EOs), which are composed of aroma-active compounds (AACs). The benefits and toxicities of spices are ascribed to their EOs/AACs contents. Aim: Given the toxic potentials of EOs/AACs vis-à-vis their benefits, this review aimed to investigate the means by which the levels of EOs/AACs in spiced beverages are regulated. Methodology: The benefits and liabilities of key EOs/AACs of spices were identified and described. The methods for assaying them in raw materials and beverages were also identified. Results: There was a dearth of data on the levels of EOs/AACs in both raw and finished goods. Moreover, their assay methods were found to be tedious and costly. The implications of these findings on regulation are discussed. Conclusions: Owing to the practical difficulties in assaying flavors in beverages, both manufacturers and regulators should focus on: (i) the wholesomeness of raw materials; and (ii) good manufacturing practice (GMP). However, studies aimed at developing more robust methods for flavor should continue.

  11. Sweetened beverages, coffee, and tea and depression risk among older US adults.

    Directory of Open Access Journals (Sweden)

    Xuguang Guo

    Full Text Available Sweetened beverages, coffee, and tea are the most consumed non-alcoholic beverages and may have important health consequences. We prospectively evaluated the consumption of various types of beverages assessed in 1995-1996 in relation to self-reported depression diagnosis after 2000 among 263,923 participants of the NIH-AARP Diet and Health Study. Odds ratios (OR and 95% confidence intervals (CI were derived from multivariate logistic regressions. The OR (95% CI comparing ≥4 cans/cups per day with none were 1.30 (95%CI: 1.17-1.44 for soft drinks, 1.38 (1.15-1.65 for fruit drinks, and 0.91 (0.84-0.98 for coffee (all P for trend<0.0001. Null associations were observed for iced-tea and hot tea. In stratified analyses by drinkers of primarily diet versus regular beverages, the ORs were 1.31 (1.16-1.47 for diet versus 1.22 (1.03-1.45 for regular soft drinks, 1.51 (1.18-1.92 for diet versus 1.08 (0.79-1.46 for regular fruit drinks, and 1.25 (1.10-1.41 for diet versus 0.94 (0.83-1.08 for regular sweetened iced-tea. Finally, compared to nondrinkers, drinking coffee or tea without any sweetener was associated with a lower risk for depression, adding artificial sweeteners, but not sugar or honey, was associated with higher risks. Frequent consumption of sweetened beverages, especially diet drinks, may increase depression risk among older adults, whereas coffee consumption may lower the risk.

  12. Evaluation of healthy and sensory indexes of sweetened beverages using an electronic tongue

    Energy Technology Data Exchange (ETDEWEB)

    Dias, Luís G., E-mail: ldias@ipb.pt [CIMO – Escola Superior Agrária, Instituto Politécnico de Bragança, Campus Santa Apolónia, Apartado 1172, 5301-855 Bragança (Portugal); Sequeira, Cédric, E-mail: cedric.b.s@hotmail.com [CIMO – Escola Superior Agrária, Instituto Politécnico de Bragança, Campus Santa Apolónia, Apartado 1172, 5301-855 Bragança (Portugal); Veloso, Ana C.A., E-mail: anaveloso@isec.pt [Instituto Politécnico de Coimbra, ISEC, DEQB, Rua Pedro Nunes, Quinta da Nora, 3030-199 Coimbra (Portugal); CEB – Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga (Portugal); Sousa, Mara E.B.C., E-mail: mebsousadias@gmail.com [CIMO – Escola Superior Agrária, Instituto Politécnico de Bragança, Campus Santa Apolónia, Apartado 1172, 5301-855 Bragança (Portugal); Peres, António M., E-mail: peres@ipb.pt [LSRE – Laboratory of Separation and Reaction Engineering – Associate Laboratory LSRE/LCM, Escola Superior Agrária, Instituto Politécnico de Bragança, Campus Santa Apolónia, Apartado 1172, 5301-855 Bragança (Portugal)

    2014-10-27

    Highlights: • Overconsumption of soft-drinks and fruit-beverages may enhance health risks. • Beverage’s healthy and sensory indexes were calculated using chromatographic data. • A potentiometric electronic tongue with multivariate linear models was applied. • E-tongue discriminated samples according to glycemic load or fructose-intolerance levels. • Healthy and sensory indexes were accurately quantified using E-tongue data. - Abstract: Overconsumption of sugar-sweetened beverages may increase the risk of health problems and so, the evaluation of their glycemic load and fructose-intolerance level is essential since it may allow establishing possible relations between physiologic effects of sugar-rich beverages and health. In this work, an electronic tongue was used to accurately classify beverages according to glycemic load (low, medium or high load) as well to their adequacy for people suffering from fructose malabsorption syndrome (tolerable or not): 100% of correct classifications (leave-one-out cross-validation) using linear discriminant models based on potentiomentric signals selected by a meta-heuristic simulated annealing algorithm. These results may be partially explained by the electronic tongue’s capability to mimic the human sweetness perception and total acid flavor of beverages, which can be related with glycemic load and fructose-intolerance index. Finally, the E-tongue was also applied to quantify, accurately, healthy and sensory indexes using multiple linear regression models (leave-one-out cross-validation: R{sub adj} > 0.99) in the following dynamic ranges: 4.7 < glycemic load ≤ 30; 0.4 < fructose intolerance index ≤ 1.5; 32 < sweetness perception < 155; 1.3 < total acid flavor, g L{sup −1} < 8.3; and, 5.8 < well-balanced flavor ≤ 74. So, the proposed electronic tongue could be used as a practical, fast, low-cost and green tool for beverage’s healthy and sensory evaluation.

  13. FINANCIAL SECURITY OF FOOD INDUSTRY ENTERPRISES IN POLAND

    Directory of Open Access Journals (Sweden)

    Anna Bieniasz

    2016-06-01

    Full Text Available The aim of the study was to evaluate the fi nancial security of food industry enterprises in Poland in 2009–2013, with particular emphasis on the processing industry of milk and cheese production, including those operating in the form of dairy cooperatives. The analysis was conducted using unpublished data of GUS, as well as individual fi nancial data on dairy cooperatives. The study indicates that the manufacturing sector of food and beverage production, as well as milk processing and cheese making, according to the established measures of fi nancial security, can be considered safe. This assessment, however, is varied and results from the specifi c industries, especially in relation to capital management.

  14. Beverages have an appreciable contribution to the intake of soluble dietary fibre: a study in the Spanish diet.

    Science.gov (United States)

    Diaz-Rubio, M Elena; Saura-Calixto, Fulgencio

    2011-11-01

    Beverages are generally not taken into account to determine the intakes of dietary fibre (DF) in diets. Soluble dietary fibre (SDF) content was determined in common alcoholic and non-alcoholic beverages - ranging from 0.18 g/l in white wine to 9.01 g/l in instant coffee - and their contribution to the DF intake in the Spanish Mediterranean diet was estimated as 2.13 g/person/day. It is concluded that beverages provide an appreciable amount of SDF in the diet, and the omission of its contribution may lead to underestimate DF intakes.

  15. R & D and trend of herbal (plant) beverage%天然草本(植物)饮料新品研发与市场趋势的思考

    Institute of Scientific and Technical Information of China (English)

    朱向东

    2012-01-01

    从药食同源的概念形成与经营基础,天然草本(植物)饮料的定义与目前发展概况、新品研发思路、法规风险、品牌建设、以及市场趋势等多方面、多角度地阐述了天然草本(植物)饮料新品研发与市场趋势的思考.中华草本饮料有着丰富的文化底蕴与良好的市场营销基础,市场前景广阔,目前处于成长上升阶段,在营销上要关注品牌建设和消费理念的引导,在食品工业越来越倡导天然、健康的今天,天然草本(植物)饮料在国内及国际市场必将大有所为.结合饮料市场与食品科技发展的实际,建议天然草本(植物)饮料的新品研发上要关注中国要素、健康要素、愉悦要素、创新要素等四大构思要素;同时关注新品的原料策略、产品结构策略、产品开拓策略、产品开发成本策略、市场定位策略、生产成本策略等六大开发策略.结合自身的工作实际谈到食用香精在饮料工业中的定位和作用,并列举了在饮料工业中的应用实例.%Based on traditional concept of food as medicine, and definition of natural herb (plant) beverage, new product development and market trends of natural herbs ( plant) beverage was introduced from various aspects and multi- angle views, including the overview of the current developments, the new product development ideas, regulatory and risks, brand building and market trends, etc. Herbal beverage has a rich cultural heritage, favorable marketing basis, and broad marketing in the future. It is growing fast and marketing should be focused on brand establishment and consuming philosophy guiding. Nature and health is increasingly advocated in current food industry. Therefore, natural herbs (plant) beverage will perform very well in the domestic and international markets. Combining with beverage market and position of food science developed, four elements regarding new product research and development for natural herbs (plant

  16. 合肥超市茶饮料市场调查研究%A Survey on Tea Beverage in Hefei Supermarket

    Institute of Scientific and Technical Information of China (English)

    白蕊; 雷鸣; 华再欣; 齐灿; 戴前颖; 宛晓春; 李大祥

    2013-01-01

    茶饮料具有口感舒适,滋味香甜,有利健康等优势,茶饮料工业已成为茶产业的重要支柱.通过对2011年夏季合肥五大超市中的茶饮料(奶茶饮料除外)的品牌与种类、销售价格以及茶饮料的配料成分、营养成分、感官品质等进行调查分析.结果发现,合肥市场茶饮料的品牌主要为康师傅、统一、雀巢原味、立顿等;茶饮料种类中红茶和绿茶饮料占到67%;茶饮料售价均价为2.55元,价格在2.0~2.9元的占67%;茶饮料的茶配料主要以速溶茶粉为主,并大多数种类添加有甜味剂(含代糖成分)、酸味剂、防腐剂等食品添加剂;茶饮料的感官品质符合该类型茶饮料的风味特点;茶饮料中无糖和低糖型饮料占调查总数的66.1%,且均为无蛋白、无脂肪型、无钠或非常低钠型液体饮料.同时还对茶饮料的热量值、pH、标签上的茶多酚含量标注以及茶饮料标准GB/T 21733-2008中茶多酚含量的测定方法等进行了讨论.%Tea beverage is popular in soft drink market with its delicious mouthfeel,sweet flavor and healthy benefits and become a backbone support on tea industry.The brand and types,marketing price,ingredients and nutrition of tea beverage (except milk teas) as well as its sensory quality were surveyed on five supermarkets at Hefei during summer 2011.The results showed that the major brands are Masterkong,Unipresident,Nestle and lipton.Among those,black tea and green tea beverage accounts for 67%.The marketing price between 2.0 to 2.9 yuan accounts for 67% and their average were 2.55 yuan.The ingredients in most of them are instant tea powders and food additives including sugar and artificial sweeteners,acids and preservatives.Their sensory quality have their true flavor.Tea beverage is a non-protein,non-fat,non-sodiumor super low-sodium beverage and 66.1% of totals are non-sugar or low-sugar.The energy,pH,the labelled amount of tea polyphenols in

  17. Acute effects of traditional Japanese alcohol beverages on blood glucose and polysomnography levels in healthy subjects

    Directory of Open Access Journals (Sweden)

    Megumi Kido

    2016-04-01

    Full Text Available Background. Alcohol consumption is a lifestyle factor associated with type 2 diabetes. This relationship is reportedly different depending on the type of alcohol beverage. The purpose of this study was to examine the acute effects of traditional Japanese alcohol beverages on biochemical parameters, physical and emotional state, and sleep patterns. Methods. Six healthy subjects (three men and three women; age, 28.8 ± 9.5 years; body mass index, 21.4 ± 1.6 kg/m2 consumed three different types of alcohol beverages (beer, shochu, and sake, each with 40 g ethanol or mineral water with dinner on different days in the hospital. Blood samples were collected before and 1, 2, and 12 h after drinking each beverage, and assessments of physical and emotional state were administered at the same time. In addition, sleep patterns and brain waves were examined using polysomnography. Results. Blood glucose levels at 1 h and the 12-h area under the curve (AUC value after drinking shochu were significantly lower than that with water and beer. The 12-h blood insulin AUC value after drinking shochu was significantly lower than that with beer. Blood glucose × insulin level at 1 h and the 2-h blood glucose × insulin AUC value with shochu were significantly lower than that with beer. The insulinogenic indexes at 2 h with beer and sake, but not shochu, were significantly higher than that with water. The visual analogue scale scores of physical and emotional state showed that the tipsiness levels with beer, shochu, and sake at 1 h were significantly higher than that with water. These tipsiness levels were maintained at 2 h. The polysomnography showed that the rapid eye movement (REM sleep latency with shochu and sake were shorter than that with water and beer. Conclusions. Acute consumption of alcohol beverages with a meal resulted in different responses in postprandial glucose and insulin levels as well as REM sleep latency. Alcohol beverage type should be taken into

  18. Acute effects of traditional Japanese alcohol beverages on blood glucose and polysomnography levels in healthy subjects

    Science.gov (United States)

    Kido, Megumi; Asakawa, Akihiro; Koyama, Ken-Ichiro K.; Takaoka, Toshio; Tajima, Aya; Takaoka, Shigeru; Yoshizaki, Yumiko; Okutsu, Kayu; Takamine, Kazunori T.; Sameshima, Yoshihiro

    2016-01-01

    Background. Alcohol consumption is a lifestyle factor associated with type 2 diabetes. This relationship is reportedly different depending on the type of alcohol beverage. The purpose of this study was to examine the acute effects of traditional Japanese alcohol beverages on biochemical parameters, physical and emotional state, and sleep patterns. Methods. Six healthy subjects (three men and three women; age, 28.8 ± 9.5 years; body mass index, 21.4 ± 1.6 kg/m2) consumed three different types of alcohol beverages (beer, shochu, and sake, each with 40 g ethanol) or mineral water with dinner on different days in the hospital. Blood samples were collected before and 1, 2, and 12 h after drinking each beverage, and assessments of physical and emotional state were administered at the same time. In addition, sleep patterns and brain waves were examined using polysomnography. Results. Blood glucose levels at 1 h and the 12-h area under the curve (AUC) value after drinking shochu were significantly lower than that with water and beer. The 12-h blood insulin AUC value after drinking shochu was significantly lower than that with beer. Blood glucose × insulin level at 1 h and the 2-h blood glucose × insulin AUC value with shochu were significantly lower than that with beer. The insulinogenic indexes at 2 h with beer and sake, but not shochu, were significantly higher than that with water. The visual analogue scale scores of physical and emotional state showed that the tipsiness levels with beer, shochu, and sake at 1 h were significantly higher than that with water. These tipsiness levels were maintained at 2 h. The polysomnography showed that the rapid eye movement (REM) sleep latency with shochu and sake were shorter than that with water and beer. Conclusions. Acute consumption of alcohol beverages with a meal resulted in different responses in postprandial glucose and insulin levels as well as REM sleep latency. Alcohol beverage type should be taken into consideration

  19. Comparing the rehydration potential of different milk-based drinks to a carbohydrate-electrolyte beverage.

    Science.gov (United States)

    Desbrow, Ben; Jansen, Sarah; Barrett, Abby; Leveritt, Michael D; Irwin, Christopher

    2014-12-01

    The aim of this study was to compare the rehydration potential of a carbohydrate-electrolyte beverage with several varieties of milk following exercise-induced fluid losses. Fifteen male participants (age 24.9 ± 5.5 years, height 179.3 ± 4.9 cm, body mass 75.8 ± 6.6 kg (mean ± SD)) lost 2.0% ± 0.2% body mass through intermittent cycling before consuming a different beverage on 4 separate occasions. Drinks included cow's milk (286 kJ·100 mL(-1)), soy milk (273 kJ·100 mL(-1)), a milk-based liquid meal supplement (Sustagen Sport (Nestle); 417 kJ·100 mL(-1)), and a sports drink (Powerade (Coca Cola Ltd); 129 kJ·100 mL(-1)). Beverages were consumed over 1 h in volumes equivalent to 150% of body mass loss. Body mass, blood and urine samples, and measures of gastrointestinal tolerance were obtained before and hourly for 4 h after beverage consumption. Net body mass at the conclusion of each trial was significantly less with Powerade (-1.37 ± 0.3 kg) than with cow's milk (-0.92 ± 0.48 kg), soy milk (-0.78 ± 0.37 kg), and Sustagen Sport (-0.48 ± 0.39 kg). Net body mass was also significantly greater for Sustagen Sport compared with cow's milk trials, but not soy milk. Upon completion of trials, the percentage of beverage retained was Sustagen Sport 65.1% ± 14.7%, soy milk 46.9% ± 19.9%, cow's milk 40.0% ± 24.9%, and Powerade 16.6% ± 16.5%. Changes in plasma volume and electrolytes were unaffected by drink treatment. Subjective ratings of bloating and fullness were higher during all milk trials compared with Powerade whereas ratings of overall thirst were not different between beverages. Milk-based drinks are more effective rehydration options compared with traditional sports drinks. The additional energy, protein, and sodium in a milk-based liquid meal supplement facilitate superior fluid recovery following exercise.

  20. 红茶饮料液态发酵影响因素研究进展%Research Status of the Influencing Factors in Liquid Fermentation of Black Tea Beverage

    Institute of Scientific and Technical Information of China (English)

    杨宇宙; 午勇泉; 尹军峰; 夏珍珠; 王志岚

    2011-01-01

    In recent yeas, in order to solve the problems of the traditional black tea beverage industry, many scholars study the liquid fermentation which was using for producing the black tea beverage. This article mainly discussed the effects in liquid fermentation system of black tea beverage: included the substrate concentration and the activity of polyphenol oxidase and peroxidase, pretreatment of fresh leaves, temperature, pH, oxygen supplements, and time. By affecting the concentration and ratio of theaflavins, thearubigins and theabrownins, these factors can affect the system and the quality of black tea. They played the vital roles in liquid fermentation system of black tea beverage. According to the domestic and international tea beverage liquid fermentation technology, combining the current research situation of the existing problems, the author advanced some measures, such as raw material, enzyme and automatic control. They provided theoretical basis for lucubrating and extensive application of this technology.%为解决传统红茶饮料产业所面临的问题,近年来国内外许多学者对液态发酵生产红茶饮料产品进行了研究.主要从红茶饮料液态发酵体系中影响发酵效果的主要因素方面进行研究.包括底物浓度、多酚氧化酶和过氧化物酶活性、鲜叶预处理和液态发酵的技术参数.这些因素通过影响体系中茶黄素、茶红素、茶褐素的含量和比例影响红茶品质.从而对红茶饮料液态发酵过程起着至关重要的作用.根据国内外红茶饮料液态发酵技术的研究现状,结合当前所存在的问题,从原料、酶和自动控制方面提出改进措施,为这一技术的深入研究和广泛应用提供理论基础.

  1. 27 CFR 19.58 - Use of taxpaid distilled spirits to manufacture products unfit for beverage use.

    Science.gov (United States)

    2010-04-01

    ... PLANTS Administrative and Miscellaneous Provisions Activities Not Subject to This Part § 19.58 Use of...) Toilet, medicinal, and antiseptic preparations and solutions that are unfit for use for beverage...

  2. Key volatile aroma compounds of lactic acid fermented malt based beverages - impact of lactic acid bacteria strains.

    Science.gov (United States)

    Nsogning Dongmo, Sorelle; Sacher, Bertram; Kollmannsberger, Hubert; Becker, Thomas

    2017-08-15

    This study aims to define the aroma composition and key aroma compounds of barley malt wort beverages produced from fermentation using six lactic acid bacteria (LAB) strains. Gas chromatography mass spectrometry-olfactometry and flame ionization detection was employed; key aroma compounds were determined by means of aroma extract dilution analysis. Fifty-six detected volatile compounds were similar among beverages. However, significant differences were observed in the concentration of individual compounds. Key aroma compounds (flavor dilution (FD) factors ≥16) were β-damascenone, furaneol, phenylacetic acid, 2-phenylethanol, 4-vinylguaiacol, sotolon, methional, vanillin, acetic acid, nor-furaneol, guaiacol and ethyl 2-methylbutanoate. Furthermore, acetaldehyde had the greatest odor activity value of up to 4266. Sensory analyses revealed large differences in the flavor profile. Beverage from L. plantarum Lp. 758 showed the highest FD factors in key aroma compounds and was correlated to fruity flavors. Therefore, we suggest that suitable LAB strain selection may improve the flavor of malt based beverages.

  3. 77 FR 54924 - Temporary Concession Contract for the Operation of Lodging, Food and Beverage and Retail Services...

    Science.gov (United States)

    2012-09-06

    ... Retail Services in Canyon de Chelly National Mounument AGENCY: National Park Service, Interior. ACTION... a term not to exceed 3 years. The visitor services include lodging, food and beverage and...

  4. Marriott Café sebagai Outlet Pendukung Food and Beverage Department di Hotel J. W. Marriot Medan

    OpenAIRE

    Mahfuza, Raudatul

    2012-01-01

    Makan dan minum adalah kegiatan untuk memenuhi kebutuhan pokok manusia. Pada masa sekarang ini mudah sekali dijumpai tempat yang menjual makanan dan minuman. Tempat yang menjual makanan dan minuman itu antara lain di rumah makan, café dan restoran, yang berada di hotel maupun diluar hotel. Restoran adalah salah satu outlet Food and Beverage Department dihotel dan berada di bawah tamggung jawab Food and Beverage Department. Pada hotel dengan klasifikasi Bintang (*****) biasanya terdapat lebih ...

  5. [High Throughput Screening Analysis of Preservatives and Sweeteners in Carbonated Beverages Based on Improved Standard Addition Method].

    Science.gov (United States)

    Wang, Su-fang; Liu, Yun; Gong, Li-hua; Dong, Chun-hong; Fu, De-xue; Wang, Guo-qing

    2016-02-01

    Simulated water samples of 3 kinds of preservatives and 4 kinds of sweeteners were formulated by using orthogonal design. Kernel independent component analysis (KICA) was used to process the UV spectra of the simulated water samples and the beverages added different amounts of the additive standards, then the independent components (ICs), i. e. the UV spectral profiles of the additives, and the ICs' coefficient matrices were used to establish UV-KICA-SVR prediction model of the simulated preservatives and sweeteners solutions using support vector regression (SVR) analysis. The standards added beverages samples were obtained by adding different amounts level of additives in carbonated beverages, their UV spectra were processed by KICA, then IC information represented to the additives and other sample matrix were obtained, and the sample background can be deducted by removing the corresponding IC, other ICs' coefficient matrices were used to estimate the amounts of the additives in the standard added beverage samples based on the UV-KICA-SVR model, while the intercept of linear regression equation of predicted amounts and the added amounts in the standard added samples is the additive content in the raw beverage sample. By utilization of chemometric "blind source separation" method for extracting IC information of the tested additives in the beverage and other sample matrix, and using SVR regression modeling to improve the traditional standard addition method, a new method was proposed for the screening of the preservatives and sweeteners in carbonated beverages. The proposed UV-KICA-SVR method can be used to determine 3 kinds of preservatives and 4 kinds of sweetener in the carbonate beverages with the limit of detection (LOD) are located with the range 0.2-1.0 mg · L⁻¹, which are comparable to that of the traditional high performance liquid chromatographic (HPLC) method.

  6. Qualitative Study of Functional Groups and Antioxidant Properties of Soy-Based Beverages Compared to Cow Milk

    OpenAIRE

    Alessandra Durazzo; Paolo Gabrielli; Pamela Manzi

    2015-01-01

    Soy-based beverages are a source of high quality proteins and balanced nutrients; they thus represent an alternative to milk in case of allergy to cow milk proteins or intolerance to lactose. In this research, antioxidant properties of soy-based beverages and UHT cow milk were studied. In addition, color parameters, by a quick and non-destructive methodology, were studied in order to verify a possible correlation with antioxidant properties and a qualitative analysis of the major functional ...

  7. The influence of water management and environmental conditions on the chemical composition and beverage quality of coffee beans

    OpenAIRE

    Silva,Emerson A da; MAZZAFERA, Paulo; Brunini,Orivaldo; Sakai,Emílio; Flávio B. Arruda; Mattoso,Luiz Henrique C.; Carvalho, Cássia R. L.; Pires, Regina Célia M.

    2005-01-01

    The influence of environmental conditions and irrigation on the chemical composition of green coffee beans and the relationship of these parameters to the quality of the beverage were investigated in coffee plantations in the regions of Adamantina, Mococa and Campinas, in the state of São Paulo, Brazil. The chemical composition and physical aspects of green coffee beans produced in the three regions were related through Principal Component Analyses (PCA) to the quality of beverage, as determi...

  8. In vitro and in vivo probiotic assessment of Leuconostoc mesenteroides P45 isolated from pulque, a Mexican traditional alcoholic beverage

    OpenAIRE

    Giles-Gómez, Martha; Sandoval García, Jorge Giovanni; Matus, Violeta; Campos Quintana, Itzia; Bolívar, Francisco; Escalante, Adelfo

    2016-01-01

    Pulque is a Mexican traditional alcoholic, non-distilled, fermented beverage produced by the fermentation of the sap, known as aguamiel, extracted from several maguey (Agave) species. Pulque has traditionally been considered a healthy beverage due to its nutrient content and also a traditional medicine for the treatment of gastrointestinal disorders and intestinal infections. During pulque fermentation, the development of acidity, alcohol and viscosity define its final sensorial properties, d...

  9. Beverage Consumption Habits and Association with Total Water and Energy Intakes in the Spanish Population: Findings of the ANIBES Study

    Directory of Open Access Journals (Sweden)

    Mariela Nissensohn

    2016-04-01

    Full Text Available Background: Inadequate hydration is a public health issue that imposes a significant economic burden. In Spain, data of total water intake (TWI are scarce. There is a clear need for a national study that quantifies water and beverage intakes and explores associations between the types of beverages and energy intakes. Methods: The Anthropometry, Intake and Energy Balance Study ANIBES is a national survey of diet and nutrition conducted among a representative sample of 2285 healthy participants aged 9–75 years in Spain. Food and beverage intakes were assessed in a food diary over three days. Day and time of beverage consumption were also recorded. Results: On average, TWI was 1.7 L (SE 21.2 for men and 1.6 L (SE 18.9 for women. More than 75% of participants had inadequate TWI, according to European Food Safety Authority (EFSA recommendations. Mean total energy intake (EI was 1810 kcal/day (SE 11.1, of which 12% was provided by beverages. Water was the most consumed beverage, followed by milk. The contribution of alcoholic drinks to the EI was near 3%. For caloric soft drinks, a relatively low contribution to the EI was obtained, only 2%. Of eight different types of beverages, the variety score was positively correlated with TWI (r = 0.39 and EI (r = 0.23, suggesting that beverage variety is an indicator of higher consumption of food and drinks. Conclusions: The present study demonstrates that well-conducted surveys such as the ANIBES study have the potential to yield rich contextual value data that can emphasize the need to undertake appropriate health and nutrition policies to increase the total water intake at the population level promoting a healthy Mediterranean hydration pattern.

  10. Beverage Consumption Habits and Association with Total Water and Energy Intakes in the Spanish Population: Findings of the ANIBES Study

    OpenAIRE

    Mariela Nissensohn; Almudena Sánchez-Villegas; Rosa M Ortega; Javier Aranceta-Bartrina; Ángel Gil; Marcela González-Gross; Gregorio Varela-Moreiras; Lluis Serra-Majem

    2016-01-01

    Background: Inadequate hydration is a public health issue that imposes a significant economic burden. In Spain, data of total water intake (TWI) are scarce. There is a clear need for a national study that quantifies water and beverage intakes and explores associations between the types of beverages and energy intakes. Methods: The Anthropometry, Intake and Energy Balance Study ANIBES is a national survey of diet and nutrition conducted among a representative sample of 2285 healthy participant...

  11. Low Calorie Beverage Consumption Is Associated with Energy and Nutrient Intakes and Diet Quality in British Adults.

    Science.gov (United States)

    Gibson, Sigrid A; Horgan, Graham W; Francis, Lucy E; Gibson, Amelia A; Stephen, Alison M

    2016-01-02

    It is unclear whether consumption of low-calorie beverages (LCB) leads to compensatory consumption of sweet foods, thus reducing benefits for weight control or diet quality. This analysis investigated associations between beverage consumption and energy intake and diet quality of adults in the UK National Diet and Nutrition Survey (NDNS) (2008-2011; n = 1590), classified into: (a) non-consumers of soft drinks (NC); (b) LCB consumers; (c) sugar-sweetened beverage (SSB) consumers; or (d) consumers of both beverages (BB), based on 4-day dietary records. Within-person data on beverage consumption on different days assessed the impact on energy intake. LCB consumers and NC consumed less energy and non-milk extrinsic sugars than other groups. Micronutrient intakes and food choices suggested higher dietary quality in NC/LCB consumers compared with SSB/BB consumers. Within individuals on different days, consumption of SSB, milk, juice, and alcohol were all associated with increased energy intake, while LCB and tea, coffee or water were associated with no change; or reduced energy intake when substituted for caloric beverages. Results indicate that NC and LCB consumers tend to have higher quality diets compared with SSB or BB consumers and do not compensate for sugar or energy deficits by consuming more sugary foods.

  12. Low Calorie Beverage Consumption Is Associated with Energy and Nutrient Intakes and Diet Quality in British Adults

    Directory of Open Access Journals (Sweden)

    Sigrid A. Gibson

    2016-01-01

    Full Text Available It is unclear whether consumption of low-calorie beverages (LCB leads to compensatory consumption of sweet foods, thus reducing benefits for weight control or diet quality. This analysis investigated associations between beverage consumption and energy intake and diet quality of adults in the UK National Diet and Nutrition Survey (NDNS (2008–2011; n = 1590, classified into: (a non-consumers of soft drinks (NC; (b LCB consumers; (c sugar-sweetened beverage (SSB consumers; or (d consumers of both beverages (BB, based on 4-day dietary records. Within-person data on beverage consumption on different days assessed the impact on energy intake. LCB consumers and NC consumed less energy and non-milk extrinsic sugars than other groups. Micronutrient intakes and food choices suggested higher dietary quality in NC/LCB consumers compared with SSB/BB consumers. Within individuals on different days, consumption of SSB, milk, juice, and alcohol were all associated with increased energy intake, while LCB and tea, coffee or water were associated with no change; or reduced energy intake when substituted for caloric beverages. Results indicate that NC and LCB consumers tend to have higher quality diets compared with SSB or BB consumers and do not compensate for sugar or energy deficits by consuming more sugary foods.

  13. Development of an Innovative Nutraceutical Fermented Beverage from Herbal Mate (Ilex paraguariensis A.St.-Hil. Extract

    Directory of Open Access Journals (Sweden)

    José Luiz Parada

    2012-01-01

    Full Text Available Herbal mate (Ilex paraguariensis A.St.-Hil. leaves are traditionally used for their stimulant, antioxidant, antimicrobial, and diuretic activity, presenting as principal components polyphenolic compounds. The aim of this work was to develop an innovative, non-dairy, functional, probiotic, fermented beverage using herbal mate extract as a natural ingredient which would also be hypocholesterolemic and hepatoprotective. Among different strains used, Lactobacillus acidophilus was selected as the best for fermentation. The addition of honey positively affected the development of L. acidophilus and the formulated beverage maintained microbial stability during shelf life. Key ingredients in the extract included xanthines, polyphenols and other antioxidants with potential health benefits for the consumer. Caffeine levels and antioxidant activity were also studied. Acceptable levels of caffeine and large antioxidant capacity were observed for the formulation when compared to other antioxidant beverages. An advantage of this product is the compliance to organic claims, while providing caffeine, other phyto-stimulants and antioxidant compounds without the addition of synthetic components or preservatives in the formulation. Sensorial analysis demonstrated that the beverage had good consumer acceptance in comparison to two other similar commercial beverages. Therefore, this beverage could be used as a new, non-dairy vehicle for probiotic consumption, especially by vegetarians and lactose intolerant consumers. It is expected that such a product will have good market potential in an era of functional foods.

  14. Association between Intake of Sugar-Sweetened Beverages and Circulating 25-Hydroxyvitamin D Concentration among Premenopausal Women

    Directory of Open Access Journals (Sweden)

    Caroline S. Duchaine

    2014-07-01

    Full Text Available Intake of sugar-sweetened beverages has increased in North America and seems to have several adverse health effects possibly through decreased circulating 25-hydroxyvitamin D (25(OHD concentrations. The aim of this cross-sectional study was to evaluate the association between sugar-sweetened beverages intake and 25(OHD concentrations among premenopausal women. Intake of sugar-sweetened beverages including colas, other carbonated beverages and sweet fruit drinks was assessed using a validated food frequency questionnaire among 741 premenopausal women. Plasma concentrations of 25(OHD were quantified by radioimmunoassay. The association between sugar-sweetened beverages intake and 25(OHD concentrations was evaluated using multivariate generalized linear models and Spearman correlations. A higher intake of colas was associated with lower mean 25(OHD levels (67.0, 63.7, 64.7 and 58.5 nmol/L for never, <1, 1–3 and >3 servings/week, respectively; r = −0.11 (p = 0.004. A correlation was observed between intake of other carbonated beverages and 25(OHD concentrations but was not statistically significant (r = −0.06 (p = 0.10. No association was observed between intake of sweet fruit drinks and 25(OHD concentrations. This study suggests that high intake of colas may decrease 25(OHD levels in premenopausal women. Considering the high consumption of these drinks in the general population and the possible consequences of vitamin D deficiency on health, this finding needs further investigation.

  15. The presence of gamma-hydroxybutyric acid (GHB) and gamma-butyrolactone (GBL) in alcoholic and non-alcoholic beverages.

    Science.gov (United States)

    Elliott, Simon; Burgess, Victoria

    2005-07-16

    Gamma-hydroxybutyric acid (GHB) and its precursor gamma-butyrolactone (GBL) are regularly implicated in instances of surreptitious drug administration, particularly in beverages (so-called "spiked drinks"). In order to assist in the interpretation of cases where analysis of the actual beverage is required, over 50 beverages purchased in the UK were analysed for the presence of GHB and GBL. It was found that naturally occurring GHB and GBL were detected in those beverages involving the fermentation of white and particularly red grapes. No GHB or GBL was detected in other drinks such as beer, juice, spirits or liqueurs. GHB/GBL was detected in red wine vermouth (8.2 mg/L), sherry (9.7 mg/L), port (GBL), red wine (4.1-21.4 mg/L) and white wine (GBL did not appear to be influenced by the alcohol content or the pH of the beverage. In addition, the concentration in wines did not appear to be related to the geographical origin of the grape type. This is believed to be the first published data concerning the endogenous presence of GHB and GBL in the beverages described.

  16. Qualitative Study of Functional Groups and Antioxidant Properties of Soy-Based Beverages Compared to Cow Milk

    Directory of Open Access Journals (Sweden)

    Alessandra Durazzo

    2015-07-01

    Full Text Available Soy-based beverages are a source of high quality proteins and balanced nutrients; they thus represent an alternative to milk in case of allergy to cow milk proteins or intolerance to lactose. In this research, antioxidant properties of soy-based beverages and UHT cow milk were studied. In addition, color parameters, by a quick and non-destructive methodology, were studied in order to verify a possible correlation with antioxidant properties and a qualitative analysis of the major functional groups undertaken by Fourier Transformed Infrared Spectroscopy (FTIR on Attenuated Total Reflectance (ATR was carried out. Extractable and hydrolysable polyphenols were studied in soy-based beverages. However, only the extractable fraction was studied in UHT milk, which was characterized by a small amount of polyphenols. All color parameters showed highly significant differences among soy-based beverages and between soy-based beverages and cow milk. FTIR-ATR spectra of soy-based beverages and cow milk showed several differences in the various regions depending on both the specific contribution of molecular groups and different food items.

  17. Qualitative Study of Functional Groups and Antioxidant Properties of Soy-Based Beverages Compared to Cow Milk.

    Science.gov (United States)

    Durazzo, Alessandra; Gabrielli, Paolo; Manzi, Pamela

    2015-07-15

    Soy-based beverages are a source of high quality proteins and balanced nutrients; they thus represent an alternative to milk in case of allergy to cow milk proteins or intolerance to lactose. In this research, antioxidant properties of soy-based beverages and UHT cow milk were studied. In addition, color parameters, by a quick and non-destructive methodology, were studied in order to verify a possible correlation with antioxidant properties and a qualitative analysis of the major functional groups undertaken by Fourier Transformed Infrared Spectroscopy (FTIR) on Attenuated Total Reflectance (ATR) was carried out. Extractable and hydrolysable polyphenols were studied in soy-based beverages. However, only the extractable fraction was studied in UHT milk, which was characterized by a small amount of polyphenols. All color parameters showed highly significant differences among soy-based beverages and between soy-based beverages and cow milk. FTIR-ATR spectra of soy-based beverages and cow milk showed several differences in the various regions depending on both the specific contribution of molecular groups and different food items.

  18. Association between intake of sugar-sweetened beverages and circulating 25-hydroxyvitamin D concentration among premenopausal women.

    Science.gov (United States)

    Duchaine, Caroline S; Diorio, Caroline

    2014-07-28

    Intake of sugar-sweetened beverages has increased in North America and seems to have several adverse health effects possibly through decreased circulating 25-hydroxyvitamin D (25(OH)D) concentrations. The aim of this cross-sectional study was to evaluate the association between sugar-sweetened beverages intake and 25(OH)D concentrations among premenopausal women. Intake of sugar-sweetened beverages including colas, other carbonated beverages and sweet fruit drinks was assessed using a validated food frequency questionnaire among 741 premenopausal women. Plasma concentrations of 25(OH)D were quantified by radioimmunoassay. The association between sugar-sweetened beverages intake and 25(OH)D concentrations was evaluated using multivariate generalized linear models and Spearman correlations. A higher intake of colas was associated with lower mean 25(OH)D levels (67.0, 63.7, 64.7 and 58.5 nmol/L for never, 3 servings/week, respectively; r = -0.11 (p = 0.004)). A correlation was observed between intake of other carbonated beverages and 25(OH)D concentrations but was not statistically significant (r = -0.06 (p = 0.10)). No association was observed between intake of sweet fruit drinks and 25(OH)D concentrations. This study suggests that high intake of colas may decrease 25(OH)D levels in premenopausal women. Considering the high consumption of these drinks in the general population and the possible consequences of vitamin D deficiency on health, this finding needs further investigation.

  19. National trends in beverage consumption in children from birth to 5 years: analysis of NHANES across three decades

    Directory of Open Access Journals (Sweden)

    Fulgoni Victor L

    2012-10-01

    Full Text Available Abstract Background Given the epidemic of childhood obesity, it is crucial to assess food and beverage intake trends. Beverages can provide a large number of calories and since consumption patterns seem to develop at a young age we examined beverage consumption trends over three decades. The objective of this study was to assess the beverage (milk, fruit juice, fruit drinks, tea, soy beverages, and soft drinks consumption trends in children Methods Data from individuals ages Results During the NHANES 1976–1980 and 1988–1994 periods, approximately 84–85% of children were consuming milk, whereas only 77% were consuming milk during NHANES 2001–2006. Flavored milk intake was relatively low, but increased to 14% during the last decade (p  Conclusions Given concerns about childhood obesity and the need to meet nutrition requirements, it is prudent that parents, educators and child caretakers replace some of the nutrient poor beverages young children are currently consuming with more nutrient dense sources like low-fat and fat-free milk.

  20. Qualitative Study of Functional Groups and Antioxidant Properties of Soy-Based Beverages Compared to Cow Milk

    Science.gov (United States)

    Durazzo, Alessandra; Gabrielli, Paolo; Manzi, Pamela

    2015-01-01

    Soy-based beverages are a source of high quality proteins and balanced nutrients; they thus represent an alternative to milk in case of allergy to cow milk proteins or intolerance to lactose. In this research, antioxidant properties of soy-based beverages and UHT cow milk were studied. In addition, color parameters, by a quick and non-destructive methodology, were studied in order to verify a possible correlation with antioxidant properties and a qualitative analysis of the major functional groups undertaken by Fourier Transformed Infrared Spectroscopy (FTIR) on Attenuated Total Reflectance (ATR) was carried out. Extractable and hydrolysable polyphenols were studied in soy-based beverages. However, only the extractable fraction was studied in UHT milk, which was characterized by a small amount of polyphenols. All color parameters showed highly significant differences among soy-based beverages and between soy-based beverages and cow milk. FTIR-ATR spectra of soy-based beverages and cow milk showed several differences in the various regions depending on both the specific contribution of molecular groups and different food items. PMID:26783841