Results 231 to 240 of about 128,455 (258)

Report on Flavors and Non-Alcoholic Beverages

Journal of AOAC INTERNATIONAL, 1950
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Report on Flavors and Non-Alcoholic Beverages

Journal of AOAC INTERNATIONAL, 1937
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Trends in Non-alcoholic Beverages

, 2020

semanticscholar   +2 more sources

A review on packed non-alcoholic beverages: Ingredients, production, trends and future opportunities for functional product development

, 2021
Background Packed ready-to drink non-alcoholic beverages are grouped mainly as carbonated soft drinks, still drinks, juices and bottled waters. This industry has a considerable effect on global economy with a revenue of 1038054 million US $ and average ...
Suzan Tireki
semanticscholar   +1 more source

Artificial sweeteners in non-alcoholic beverages: Occurrence and exposure estimation of the Portuguese population

Food Additives and Contaminants Part A-chemistry Analysis Control Exposure & Risk Assessment, 2020
Artificial sweeteners such as acesulfame-potassium (ACE-K). saccharin (SAC), and aspartame (ASP), play a vital role in the food industry. Despite apparent benefits, several studies report adverse reactions on consumers.
M. Basílio, Liliana J. G. Silva, A. Pereira, A. Pena, C. Lino   +4 more
semanticscholar   +1 more source

The caffeine contents of non-alcoholic beverages

Food and Chemical Toxicology, 1989
The caffeine content of a number of non-alcoholic beverages was determined using HPLC. It was found that Diet Coke had a greater caffeine content than Coke (4.15 compared with 3.13 mg/fl oz), Tab is virtually caffeine free, and Lucozade, sold as a tonic, contains more caffeine than any of the other carbonated beverages tested (5.17 mg/fl oz).
G T, Galasko, K I, Furman, E, Alberts
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Bisphenol A migration to alcoholic and non-alcoholic beverages – An improved molecular imprinted solid phase extraction method prior to detection with HPLC-DAD

, 2020
The great concern about food contamination and human exposure to bisphenol A (BPA) necessitated the development of a green and highly selective method for the efficient monitoring of BPA migration from the packaging materials to alcoholic and non ...
Athanasios Tsalbouris, N. Kalogiouri, A. Kabir, K. Furton, V. Samanidou   +4 more
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Non-Alcoholic Beverages and Concentrates

1971
Carbonated beverages constitute by far the largest volume of foods sold in this category, excluding fruit juices and concentrates, which are discussed in Chapter 11. Many of these are sweetened with artificial sweeteners instead of sugar and sold as low calorie or dietetic drinks.
F. Leslie Hart, Harry Johnstone Fisher
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Cereal Based Fermented Foods and Non-alcohol Beverages

2022
Refereed/Peer-reviewed Cereal grains constitute major source of carbohydrates, proteins, B-complex vitamins, vitamin E, fiber, and micronutrients. Traditionally, fermentation was the simple and inexpensive technique to increase the shelf-life, organoleptic properties, nutritional attributes, and functional qualities.
Gayatri Mishra, Brajesh Kumar Panda
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