Results 31 to 40 of about 135,541 (324)
Scientific African, 2021 The production and consumption of locally brewed alcoholic and non-alcoholic beverages from cereals, produced by the informal sector is on the increase in Ghana, but not without concerns because of non-adherence to strict good hygienic and manufacturing ...
C.B. Osei +5 more
doaj +1 more source
Statement on ‘toothkind’ juice drinks
EFSA Journal, 2011 Following a request from the European Commission, the Panel on Dietetic Products, Nutrition and Allergies was asked to deliver advice in relation to ‘toothkind’ juice drinks.
EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA)
doaj +1 more source
Strategies to Improve the Potential Functionality of Fruit-Based Fermented Beverages
Plants, 2021 It is only recently that fermentation has been facing a dynamic revival in the food industry. Fermented fruit-based beverages are among the most ancient products consumed worldwide, while in recent years special research attention has been granted to ...
Ancuța-Liliana Keșa +8 more
doaj +1 more source
Gaceta Sanitaria, 2016 Objective: To describe the association between consumption of different alcoholic beverages and adherence to the Mediterranean diet. Methods: A cross-sectional analysis was conducted of the baseline data of the DiSA-UMH study, an ongoing cohort study ...
Alexander Scholz +7 more
doaj +1 more source
Plant-based beverages as good sources of free and glycosidic plant sterols [PDF]
, 2017 To address the ever-growing group of health-conscious consumers, more and more nutritional and health claims are being used on food products. Nevertheless, only very few food constituents, including plant sterols, have been appointed an approved health ...
Decloedt, Anneleen +4 more
core +2 more sources
A brief provision of non-alcoholic beverages reduces alcohol consumption: A pilot, single-arm study
HeliyonOur previous study demonstrated that providing three cases of non-alcoholic beverages on separate occasions significantly reduced alcohol consumption among heavy drinkers.
Shohei Dobashi +3 more
doaj +1 more source
Saccharomyces cerevisiae in the production of fermented beverages [PDF]
, 2016 Alcoholic beverages are produced following the fermentation of sugars by yeasts, mainly (but not exclusively) strains of the species, Saccharomyces cerevisiae.
Stewart, Graham G., Walker, Graeme M.
core +4 more sources
Wine, alcohol, polyphenols and cardiovascular disease [PDF]
, 2015 . Excessive alcohol consumption is associated with increased morbidity and mortality as well as with labour and traffic accidents. However, current evidence suggests beneficial effects of moderate drinking on cardiovascular events including coronary ...
Estruch Riba, Ramon +1 more
core +2 more sources
Impact of weather changes on consumption of beverages in the hospitality industry
Tourism and Hospitality Management, 2013 Purpose – The trends of consumption of beverages in the hospitality industry are an important segment of managers’ prediction in the creation and planning of future tourist spending.
Zdenko Cerović, Đuro Horvat
doaj +1 more source
The impact of brand communication on brand equity through Facebook [PDF]
, 2015 Purpose: The purpose of this study is to fill the gap in the discussion of the ways in which firm-created and user-generated social media brand communication impacts consumer-based brand equity metrics through Facebook.
Dabrowski, D, Schivinski, B
core +1 more source