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Microbial and Chemical Diversity of Traditional Non-Cereal Based Alcoholic Beverages of Sub-Saharan Africa

Beverages, 2018
Fermentation remains an important food preparation technique of health, cultural and economic importance throughout the world. In Sub-Saharan Africa, traditional alcoholic fermentation of cereal and non-cereal based substrates into alcoholic beverages is
Koketso Motlhanka, Nerve Zhou, Kebaneilwe Lebani   +2 more
doaj   +2 more sources

The effectiveness of reduction in alcohol consumption achieved by the provision of non-alcoholic beverages associates with Alcohol Use Disorders Identification Test scores: a secondary analysis of a randomized controlled trial [PDF]

BMC Medicine
Background The Alcohol Use Disorders Identification Test (AUDIT) is commonly used in clinical settings to assess the severity of alcohol-related problems, with the effectiveness of alcohol reduction interventions varying across this spectrum. In a recent
Shohei Dobashi, Kyoko Kawaida, Go Saito, Yukiko Owaki, Hisashi Yoshimoto   +4 more
doaj   +2 more sources

Demineralization level of human tooth enamel after exposure to alcoholic and non-alcoholic beverages: A scanning electron microscopic study

Bangabandhu Sheikh Mujib Medical University Journal
Background: In any beverage, human tooth enamel dissociates into its ionic products at a threshold pH of beverage
Rozina Akter, Mohammad Ali Asgor Moral, AKM Bashar, Md Khalequzzaman, Mir Md. Mofazzal Hossain, Md Helal Uddin   +5 more
doaj   +4 more sources

SARS-CoV-2 Survival in Common Non-Alcoholic and Alcoholic Beverages

Foods, 2022
SARS-CoV-2, the causative agent of COVID-19, is known to be transmitted by respiratory droplets and aerosols. Since the virus is shed at high concentrations in respiratory secretions and saliva, SARS-CoV-2 would also be expected to be transmitted through
Mo Jia, Jonathan D. Joyce, Andrea S. Bertke   +2 more
doaj   +2 more sources

Date Fruits as Raw Material for Vinegar and Non-Alcoholic Fermented Beverages

Foods, 2022
Currently, foods and beverages with healthy and functional properties, especially those that claim to prevent chronic diseases, are receiving more and more interest. As a result, numerous foods and beverages have been launched onto the market.
Elsa Cantadori, Marcello Brugnoli, Marina Centola, Erik Uffredi, Andrea Colonello, Maria Gullo   +5 more
doaj   +3 more sources

Is It Possible to Brew Non-Alcoholic Kombucha? Brazilian Scenario after Restrictive Legislation

Fermentation, 2023
Kombucha is a traditional fermented beverage produced via the fermentation of a sweetened Camellia sinensis infusion added to a symbiotic culture of bacteria and yeast (SCOBY).
Daniel Rossini, Cristina Bogsan
doaj   +2 more sources

Pervaporation-based membrane processes for the production of non-alcoholic beverages. [PDF]

J Food Sci Technol, 2019
Castro-Muñoz R.
europepmc   +2 more sources

Composition and Nutrient Information of Non-Alcoholic Beverages in the Spanish Market: An Update. [PDF]

Nutrients, 2016
Serrano Iglesias M, de Lourdes Samaniego Vaesken M, Varela Moreiras G.   +2 more
europepmc   +2 more sources

Optimization of Sample Preparation for Detection of 10 Phthalates in Non-Alcoholic Beverages in Northern Vietnam. [PDF]

Toxics, 2018
Tran-Lam TT, Dao YH, Nguyen DT, Ma HK, Pham TQ, Le GT.   +5 more
europepmc   +2 more sources

Pancreatic cancer risk: alcoholic and non-alcoholic beverages

Терапевтический архив, 2022
This article provides an overview of the metaanalyzes (PubMed, 19952019) of alcohol and non-alcoholic (coffee, tea, dairy products) beverage consumption in relation to risk of pancreatic cancer PC (PubMed, 19952019). Increased the PC risk was associated
Irina N. Grigor’eva
doaj   +1 more source