Chlorella vulgaris functional alcoholic beverage: Effect on propagation of cortical spreading depression and functional properties. [PDF]
PLoS ONE, 2021 Recent advances in microalgae biotechnology have proven that these microorganisms contain a number of bioactive molecules, that can be used as food additives that help prevent disease. The green microalga Chlorella vulgaris presents several biomolecules,
Danielli M M Dantas +8 more
doaj +3 more sources
The impact of various forms of non-alcoholic beverage taxation on sales of non-alcoholic beverages and sugar in the Netherlands: a modelling study [PDF]
BMC Public HealthBackground In January 2024, the flat consumption tax on non-alcoholic beverages in the Netherlands was increased from €8.83 per 100 l to €26.13 per 100 l. In various countries tiered taxes have been implemented.
Michelle Eykelenboom +3 more
doaj +2 more sources
The structure of the Canadian packaged food and non-alcoholic beverage manufacturing and grocery retailing sectors through a public health lens [PDF]
Globalization and Health, 2023 Background Corporate power has been recognized as an important influence on food environments and population health more broadly. Understanding the structure of national food and beverage markets can provide important insight into the power held by ...
Alexa Gaucher-Holm +3 more
doaj +2 more sources
Drinking patterns, alcoholic beverage types, and esophageal cancer risk in Africa: a comprehensive systematic review and meta-analysis [PDF]
Frontiers in Oncology, 2023 Eugene Jamot Ndebia +1 more
exaly +2 more sources
The Study of Mineral Elements Participation in Brewing Products Foam Structure Formation [PDF]
BIO Web of Conferences, 2023 The article is devoted to the study of the metal ion’s role in the formation of the foam colloidal structure. The nitrogenous compounds prominent role as structuring compounds of the colloidal film on the carbon dioxide bubbles surface is noted. Based on
Gribkova Irina +4 more
doaj +1 more source
Evaluation of Melanoidin Contribution to Colour Characteristics of Brewing Products [PDF]
BIO Web of Conferences, 2023 The article focuses on the issue of melanoidin quantification and its influence on the color characteristics of brewing products. It is shown that the reaction conditions (100±2)°C, the processing time of 2 hours and a certain list of sugars and amino ...
Gribkova Irina +4 more
doaj +1 more source
INNOVATIONS IN THE PRODUCTION OF WINE BEVERAGES FROM BERRY RAW MATERIALS
Современная наука и инновации, 2022 The proposed innovation relates to the technology of winemaking. The production of wine drinks from the berries allows to enrich the product range of the industry. The breadth of the range of tastes produced by the product samples will be provided by the
Gennady Ivanovich Kasyanov +4 more
doaj +1 more source
Research Progress on Vanillin in Alcoholic Beverages
Shipin gongye ke-ji, 2022 Vanillin is a very important aroma compound in alcoholic beverages. It has been widely concerned because of its pleasant sweet aroma, vanilla aroma and physiological function.
Xinliang MO +4 more
doaj +1 more source
Plants, 2023 Grape berries are one of the most important sources of phenolic compounds, either consumed fresh or as wine. A pioneer practice aiming to enrich grape phenolic content has been developed based on the application of biostimulants such as agrochemicals ...
Dimitrios-Evangelos Miliordos +6 more
doaj +1 more source
Registration of Geographic Indications of Alcohol Beverages from Abroad in Indonesia
Humaniora, 2022 The research aimed to describe why alcoholic beverage products belonging to foreign countries can be registered in Indonesia's Geographical Indications (GI) protection regime.
Nurasiah Nurasiah +5 more
doaj +1 more source