Results 111 to 120 of about 128,455 (258)

A comparative evaluation of the effect of alcoholic and non alcoholic beverages on tooth enamel surface pretreated with β-tricalcium phosphate, bioactive glass and amine fluoride: an in vitro study. [PDF]

Med Pharm Rep, 2023
Shah A, Hiremath H, Ojha K, Khandelwal S, Patidar S, Trivedi S.   +5 more
europepmc   +1 more source

[Non-alcoholic beverages: russian priorities].

Voprosy pitaniia
The article presents data of a survey of 11 850 persons of both sexes and various age groups (from 12 to 60 years) conducted in all Federal Districts of Russia, from 2013 to 2016. The analysis of consumption by the population of various widely consumed beverages, including different types of tea, low-calorie and dietary carbonated soft drinks and ...
K G, Gurevich, R A, Khanferyan, A O, Kambarov   +2 more
openaire   +1 more source

Aloe vera Tannin Ameliorates Fructose‐Induced Dyslipidaemia and Oxidative Stress in Wistar Rats

Food Chemistry International, EarlyView.
Aloe vera tannin (AVT) significantly enhances liver reduced glutathione and superoxide dismutase activities in rats. Fructose consumption creates dyslipidaemia in rats by significantly increasing serum cholesterol and LDL levels. AVT prevented fructose‐induced dyslipidaemia in rats by controlling the lipid profile. AVT did not affect liver, hippocampus
Nathan Isaac Dibal, Fatimah Buba, Luteino Lorna Hamman, Sunday Joseph Manye, Zainab Abubakar Abdullahi, Nafisah Ibrahim Umar, Usman Aliyu, Abdulhamid Mahmud, Naim Muazu, Yahaya Musa Dugje, Patience Friday, Yakubu Garba Bilyaminu, Hadiza Ali Makinta   +12 more
wiley   +1 more source

Caffeinated non-alcoholic beverages on the postpartum mental health related to the COVID-19 pandemic by a cross-sectional study in Argentina. [PDF]

Hum Nutr Metab, 2023
Miranda AR, Cortez MV, Scotta AV, Soria EA.   +3 more
europepmc   +1 more source

Effect of Acacia nilotica Gum on the Physicochemical and Sensory Characteristics of Sterilised Flavoured Milk

Food Chemistry International, EarlyView.
Acacia nilotica gum fortification improved the physicochemical and sensory characteristics of sterilised flavoured milk. A. nilotica gum significantly increased the dietary fibre content of sterilised flavoured milk (1.9 g per 100 g). ABSTRACT Flavoured milks are widely preferred by people of all age groups globally. There is also a significant rise in
Deepak Mudgil, Nikul Chaudhary, Sheweta Mudgil   +2 more
wiley   +1 more source

Assessing the potential of C-phycocyanin as a natural colorant for non-alcoholic carbonated beverages

Journal of Applied Phycology
The multibillion-dollar carbonated beverage industry is currently facing questions from health-conscious consumers over negative health effects of such beverages. Decreasing consumption trends have forced companies to look for healthier choices for their
Tonmoy Ghosh, I. Rawat, Kiran Bala, Sandhya Mishra, F. Bux   +4 more
semanticscholar   +1 more source

Anthropologist, heal thyself: Toward an anthropology of healing through relational interbeing

Feminist Anthropology, EarlyView.
Abstract I call for an anthropology that confronts its own woundedness. Anthropologists often bear witness to suffering but rarely examine how our own grief, trauma, and institutional distress shape the affective tone of our work. Drawing on fieldwork with Runa (Quechua) women affected by forced sterilization in Peru and guided by my collaborator and ...
Lucía Isabel Stavig
wiley   +1 more source

Understanding protein–flavor interactions: Factors, characterization techniques, and the effect of processing

Food Biomacromolecules, EarlyView.
Abstract The perception of flavor in a food system depends on its release from the protein matrix. Apart from hydrogen bonding, hydrophobic interactions and van der Waal's forces, the formation of covalent adducts between the flavor and protein highly impacts the release of flavor from the protein matrix.
Arshita Verma, Somnath Basak, Rekha S. Singhal   +2 more
wiley   +1 more source

Whey based beverages - new generation of dairy products

Mljekarstvo, 2008
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.
Irena Jeličić, Rajka Božanić, Ljubica Tratnik   +2 more
doaj  

Non-alcoholic beverage and depression [PDF]

European Journal of Clinical Nutrition, 2018
openaire   +2 more sources