Results 21 to 30 of about 135,541 (324)

EFFECT OF PRIORITY DRINKING WATER CONTAMINANTS ON THE QUALITY INDICATORS OF BEVERAGES DURING THEIR PRODUCTION AND STORAGE [PDF]

Foods and Raw Materials, 2018
Currently, water from the centralized domestic drinking water supply system is mainly used to make non- alcoholic carbonated beverages and nectars. The classical technology does not always provide the purification of water from organic compounds.
Krasnova T.A., Timoshchuk I.V. , Gorelkina A.K., Belyaeva O.V.   +3 more
doaj   +1 more source

Mixed Mulberry Fruit and Mulberry Leaf Fermented Alcoholic Beverages: Assessment of Chemical Composition, Antioxidant Capacity In Vitro and Sensory Evaluation

Foods, 2022
The fruit and leaves of mulberry (Morus alba L.) contain a variety of health-beneficial components. At present, although both alcoholic and non-alcoholic mulberry beverages are commercially available, studies on fermented alcoholic beverages mixed with ...
Tengqi Gao, Jinling Chen, Feng Xu, Yilin Wang, Pengpeng Zhao, Yunfei Ding, Yongbin Han, Jie Yang, Yang Tao   +8 more
doaj   +1 more source

Validation of the Australian beverage picture set: A controlled picture set for cognitive bias measurement and modification paradigms

Australian Journal of Psychology, 2020
Objective Research on implicit biases toward alcoholic stimuli require validated picture sets that (a) contain a wide range of alcoholic and non‐alcoholic beverages recognised by the sample population, (b) control for featural differences that do not ...
Sandersan Onie, Sharon Gong, Elizabeth Manwaring, Dayanna Grageda, Kyra Webb, Wing See Yuen, Steven B. Most   +6 more
doaj   +1 more source

Unawareness of Alcoholic Content of Alcopops among 13-Year Old Italian Teenagers. [PDF]

, 2013
Aims: Alcopops are ready-mixed drinks containing approximately the same amount of alcohol as beer, usually sweet, and flavoured, particularly appealing to young people. The present study was aimed to investigate whether young adolescents aged 12-14 years,
AGABIO, ROBERTA, CONTU, PAOLO, Gessa GL, MEREU, ALESSANDRA   +3 more
core   +1 more source

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   +1 more source

Patterns of alcohol and alcohol-flavoured non-alcoholic beverage advertisements over Japanese free-to-air television networks

BMC Public Health, 2022
Background Alcohol use is a serious public health challenge worldwide. Japan has no government regulations or legal penalties against advertising alcoholic beverages on television (TV).
Mio Kato, Hirono Ishikawa, Takahiro Kiuchi, Miki Akiyama, Yoko Kawamura, Tsuyoshi Okuhara, Naoko Ono, Rina Miyawaki   +7 more
doaj   +1 more source

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   +1 more source

Homemade non-alcoholic fermented beverages [PDF]

, 2021
Εισαγωγή: Στη σύγχρονη εποχή παρατηρείται ένα αυξανόμενο ενδιαφέρον για την προετοιμασία και κατανάλωση τροφίμων και ποτών οικιακής παρασκευής. Τα ζυμούμενα τρόφιμα και ποτά, ως παραδοσιακά ή οικιακής παρασκευής προϊόντα, συμβάλλουν στην συντήρηση του μη επεξεργασμένου φαγητού, καθώς και στην παρασκευή τροφίμων τόσο με ποικίλα οργανοληπτικά ...
openaire   +1 more source

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   +3 more sources

The reported intakes of sugar sweetened beverages by 10-11 year old children participating in the CHANGE! healthy eating intervention [PDF]

, 2016
Free sugars in foods and particularly sugar sweetened beverages (SSB) have increasingly, and somewhat controversially, been the focus of public health concerns. SSB are considered to form part of an ‘unhealthy diet’ which with other dietary and lifestyle
Abayomi, J.C, Dagger, R, Davies, I G, Fairclough, S.J, Mackintosh, K, Stone, Genevieve   +5 more
core   +1 more source