Results 251 to 260 of about 235,406 (308)

Beverages | Asian Alcoholic Beverages

2004
Chinese rice wine and Japanese sake are produced by a method based on that developed several thousand years ago in China. This system uses a cooked grain mass with a fungal culture termed qu or jiuqu in Chinese and koji in Japanese. Sake production has developed into highly controlled processes with careful microbiological control, but many Chinese ...
openaire   +1 more source

Beverages and Beverage Materials

2023
openaire   +1 more source

Processing technologies for manufacturing tea beverages: From traditional to advanced hybrid processes

Trends in Food Science and Technology, 2021
Yongquan Xu, Daniel Granato, Chun Zou
exaly  

Beverage, method for producing beverage, and method for suppressing foaming of beverage

2022
IZUMI AKIKO, URAI SOICHIRO, NISHIBORI TOMOYUKI   +2 more
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Punch, the Beverage

Notes and Queries, 1905
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Low-Calorie Sweetened Beverages and Cardiometabolic Health: A Science Advisory From the American Heart Association

Circulation, 2018
Penny M. Kris-Etherton, Alice H. Lichtenstein, Jean-Pierre Després   +2 more
exaly  

Long-Term Consumption of Sugar-Sweetened and Artificially Sweetened Beverages and Risk of Mortality in US Adults

Circulation, 2019
Yanping Li, An Pan
exaly  

Instrumental Methods (Spectroscopy, Electronic Nose, and Tongue) As Tools To Predict Taste and Aroma in Beverages: Advantages and Limitations

Chemical Reviews, 2013
Daniel Cozzolino, Heather E Smyth
exaly  

Legume Beverages from Chickpea and Lupin, as New Milk Alternatives

Foods, 2020
Isabel Sousa, Carla M Duarte, Medronho, B.   +2 more
exaly  

Development of a Brief Questionnaire to Assess Habitual Beverage Intake (BEVQ-15): Sugar-Sweetened Beverages and Total Beverage Energy Intake

Journal of the Academy of Nutrition and Dietetics, 2012
Brenda M Davy, Jyoti Savla, Kyle D Flack
exaly