Results 21 to 30 of about 135,952 (296)
Non-Alcoholic Beverages from Fermented Cereals with Increased Oligosaccharide Content. [PDF]
Food Technol Biotechnol, 2016 The aim of this study is to develop a new technology for making traditional Lithuanian non-alcoholic beverage kvass from fermented cereals by extending the spectrum of raw materials (extruded rye) and applying new biotechnological resources (xylanolytic ...
Basinskiene L +5 more
europepmc +4 more sources
The individual environment, not the family is the most important influence on preferences for common non-alcoholic beverages in adolescence. [PDF]
Sci Rep, 2017 Beverage preferences are an important driver of consumption, and strong liking for beverages high in energy (e.g. sugar-sweetened beverages [SSBs]) and dislike for beverages low in energy (e.g.
Smith AD +4 more
europepmc +6 more sources
LASSO Regression in Consumer Price Index Malaysia [PDF]
, 2021 This study is aimed to determine the factors contributing to the prediction of the total Consumer Price Index (CPI) in Malaysia through model selection using LASSO regression.
Mohd Padzil, Siti Aisyah +2 more
core +1 more source
Frontiers in Sustainable Food Systems, 2021 The Indian Himalayan Region (IHR) is the center of the diverse food culture comprising fermented and non-fermented ethnic foods and alcoholic beverages. Diverse tribal communities in IHR (Uttarakhand, Himachal Pradesh, Jammu and Kashmir, Laddakh, Sikkim,
Janhvi Mishra Rawat +3 more
doaj +1 more source
Influence of process temperature on ethanol content in kombucha products obtained by fermentation of flotated must effluent [PDF]
Acta Periodica Technologica, 2019 The aim of this paper was ethanol content determination in kombucha products obtained by fermentation of effluent from white wine production. Used substrate contained 5% of total sugars and production process was conducted at 20, 25 and 30°C ...
Vitas Jasmina S. +3 more
doaj +1 more source
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 +8 more
doaj +1 more source
Analysis of methanol content in fake alcoholic beverages during a methanol mass poisoning outbreak (Bojnourd- Northeast of Iran, 2018) [PDF]
Asia Pacific Journal of Medical Toxicology, 2020 Background: Consumption of non-commercial alcoholic drinks is the main cause of methanol poisoning in the world. Non-standardized production methods or deliberate spiking of methanol in non-commercial and homemade alcoholic beverages have been reported ...
Babak Salahshour +2 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 +3 more
core +1 more source
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 +6 more
doaj +1 more source
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 +2 more
doaj +1 more source