Results 31 to 40 of about 128,455 (258)

Consumption of alcoholic and non-alcoholic beverages: ELSA-Brasil results.

Ciência & Saúde Coletiva, 2021
The study aims to describe the consumption of alcoholic and non-alcoholic beverages according to sociodemographic, health and location variables. Cross-sectional study with ELSA-Brasil data (2008-2010).
J. Siqueira, Nathália Miguel Teixeira Santana, T. S. S. Pereira, A. D. Moreira, I. Benseñor, S. Barreto, G. Velásquez-Melendez, M. Molina   +7 more
semanticscholar   +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., Vukmanović Stefan Z., Malbaša Radomir V., Tepić-Horecki Aleksandra N.   +3 more
doaj   +1 more source

The role of sugar products and non-alcoholic beverages in the food budget: change across birth cohorts and between socio-economic groups

British Food Journal, 2021
PurposeThis study investigates how the consumption of sugar products and non-alcoholic beverages has changed across birth cohorts. In addition, this study examines how the socio-economic gaps in the consumption of said products have evolved across birth ...
A. Kähäri
semanticscholar   +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, Sajjad Sadeghi, Kambiz Soltaninejad   +2 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

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