oalib

Publish in OALib Journal

ISSN: 2333-9721

APC: Only $99

Submit

Search Results: 1 - 10 of 214 matches for " Beverages "
All listed articles are free for downloading (OA Articles)
Page 1 /214
Display every page Item
Uncovering Consumer Mindsets Regarding Raw Beverages  [PDF]
Ryan Zemel, Attila Gere, Petraq Papajorgji, Glenn Zemel, Howard Moskowitz
Food and Nutrition Sciences (FNS) , 2018, DOI: 10.4236/fns.2018.93020
Abstract: Nutritional fads in the health and fitness world are constantly changing. Each new craze has its believers and critics. For the consumer, “what to believe” becomes a topic filled with uncertainty. This paper presents a systematic approach to understanding what consumers believe about the health messaging of “raw beverages”. The paper presents both substantive results from US consumers, as well as demonstrates a general approach by which researchers can more deeply understand the consumer mind with respect to the specifics of health and wellness issues.
Bioavailability and Solubility of Different Calcium-Salts as a Basis for Calcium Enrichment of Beverages  [PDF]
Gaby Kressel
Food and Nutrition Sciences (FNS) , 2010, DOI: 10.4236/fns.2010.12009
Abstract: Background: When usual calcium consumption patterns were analysed most people in the U.S. and Europe consume less than the recommended daily allowance. Supplements and fortified foods offer alternative and additional sources of calcium to traditional food. Calcium carbonate is the most common supplement but it is less soluble in water and, therefore, not suitable for enrichment of beverages. New organic calcium salts have a better solubility but less is known about their bioavailability. In the present study, we assessed the solubility and bioavailability of the new organic calcium salts, calcium lactate citrate and calcium lactate malate, in comparison to the traditional supplements, calcium carbonate and calcium gluconate. Design: Randomized, single-blind, four way cross-over study comparing single doses of 500 mg calcium in the form of four different calcium-salts. Subjects were advised to consume 25 µg vitamin D3 daily two weeks prior to the start of the study and during the whole study period. Subjects: 20 healthy young men, Methods: Blood samples were drawn immediately before and 2, 4, 6, 8, 12 and 24 h after ingestion of the calcium preparation. Concentration of total calcium and intact parathyroid hormone were measured in the serum. Urine was collected at baseline and during the intervals 0-3, 3-6, 9-15 and 15-24 h and excretion of calcium, sodium and creatinine was examined. Results: The tested new salts were easily water soluble, significantly better than calcium gluconate. Calcium carbonate is almost insoluble. The bioavailability of the four different calcium salts was found to be almost identical. The maximum total serum calcium increased by 7.6 % two hours after ingestion calcium lactate citrate, by 7.4 % after calcium lactate malate, by 5.5 % after calcium carbonate, and by 5.8 % after calcium gluconate. Intact parathyroid hormone concentration showed the expected depression for calcium lactate citrate, calcium lactate malate and calcium carbonate, whereas the serum level was significantly higher after ingestion of calcium gluconate. Conclusion: Given an almost equivalent bioavailability of the four tested calcium salts, we conclude that the new salts calcium lactate citrate and calcium lactate malate are well suited for fortification of beverages and thus to increase the average daily calcium intake.
Alcohol dependence: Does the composition of the available beverages promote it?  [PDF]
Mary W. Kuria, Yvonne Olando
Open Journal of Psychiatry (OJPsych) , 2012, DOI: 10.4236/ojpsych.2012.24042
Abstract: Affordability and availability of alcohol are factors that have been associated with alcohol dependence. Ethanol content in the alcoholic beverages is an important determinant in alcohol dependence. Quality control of alcoholic beverages available in the market is important in safeguarding the health of alcohol consumers. Few studies in Kenya have determined the chemical composition of alcohol used by the study participants. Objective: To determine the chemical composition of alcoholic beverages used by a group of alcohol dependent study participants. Design: The study was a clinical trial with pre and post measurements. Method: The CIDI and WHO-ASSIST were administered to 188 alcohol-dependent persons at intake and after six months. A researcher-designed socio demographic questionnaire was also administered at intake. Alcohol beverages were randomly collected from the location of the study area and their chemical composition analyzed using gas chromatography. Results: The mean AUDIT score of the participant was 28.6 for male and 26.6 for females. Three of the alcohol samples collected was illicit brews collected while 11 were licit. Four out of the eleven licit brews had ethanol levels that did not complied with the set government standards. Conclusion: Illicit brews with high ethanol content are available in the Kenyan market, while some of the manufacturers of the licit brew do not comply with government set content recommendations.
Effects of Gaseous Drinks in Wistar Rats Esophagus  [PDF]
Thiago Dornelas de Oliveira, Marcelli Eliotério Gaspar, Larissa Menezes Viana Braga, Joice Meire Rodrigues, Rebeca Nogueira Falc?o Santos, Suelen Gaudino Moura, Nayara Barbosa Bicalho, Lamara Laguardia Valente Rocha, Daniel Almeida da Costa, Marcus Vinicius de Mello Pinto
Journal of Biosciences and Medicines (JBM) , 2017, DOI: 10.4236/jbm.2017.55004
Abstract: The consumption of beverages and processed foods, mainly soft drinks, has been incorporated into the usual diet of children, adolescents and adults frequently in recent years. The present study aimed to study the effects of carbonated drinks on Wistar rats, based on the macroscopic and histological morphology of the esophagus. Fifteen Wistar rats were divided into three groups: control group; group fed with ration and cola-type refrigerant ad libitum and group fed with ration and gas industrialized water ad libitum, for a trial period of 90 days. For histopathology and morphology, the esophagus was removed, prepared in slides and stained with hematoxylineosin. Images of the sections were captured for analysis and classification of the inflammatory infiltrate. For morphometry, ten grid fields of 100 points were evaluated in the 40x eyepiece, totaling 3000 points per animal. The results demonstrate that the refrigerant treatment induced the following structural changes in the rats: significant reduction of weight in relation to the control group; inflammatory infiltrate predominantly diffuse mild to moderate and tissue edema. The rats treated with carbonated water had similar results to the control, besides signs of healing and tissue repair.
Physicochemical and Chromatographic Profiles of Distilled Sugarcane Spirits Produced in Mozambique  [PDF]
Manuel Carlos Minez Tábua, Maria das Gra?as Cardoso, Wilder Douglas Santiago, Gustavo da Silva Gon?alves, Richard Bispo Barbosa, Allan da Silva Lunguinho, Renan Elan da Silva Oliveira, Gabriel Biscotto d’Avila, Maísa Lamounier Magalh?es, David Lee Nelson
American Journal of Plant Sciences (AJPS) , 2018, DOI: 10.4236/ajps.2018.94048
Abstract: Knowledge of the chemical composition of Mozambican spirits is extremely important because the studies of potentially toxic compounds have been a determinant factor in quality control. The objectives of this work were to analyze and physicochemically characterize distilled sugarcane spirits and other raw materials from Mozambique on the basis of the standards established by the Brazilian Ministry of Agriculture, Livestock and Food Supply (MAPA). The samples came from five provinces of southern and central Mozambique, provided by the owners of the stills in the localities of Manhica, Xinavane, Chókwe, Massinga, Mafambisse, Beira and Chimoio. The four samples from Brazil were randomly collected from different regions of Minas Gerais. The parameters analyzed were ethanol, methanol, higher alcohols, aldehydes, volatile acidity, furfural, esters and copper concentrations. The Mozambican spirits produced from different raw materials, compared to Brazilian spirits, contained very variable concentrations of the components analyzed. Mozambican spirits are of much lower quality than Brazilian beverages and are not suitable for consumption.
Consumo de alcohol y tabaco en estudiantes de pregrado de una universidad privada de Medellín, 2007
Rodríguez Gázquez,María de los ángeles; álvarez Gómez,Matilde; Martínez Sánchez,Lina María; Carrillo Trujillo,Diana; Mejía Espinosa,Sergio Andrés; Valencia Ruiz,Ana María; Escobar Espinosa,María Alejandra; Marín González,María Fernanda;
Investigación y Educación en Enfermería , 2009,
Abstract: objective: to identify the demographic, as well as the tobacco and alcohol use characteristics of undergraduate students from a medellín, colombia, well-known university during the first 2007 academic period. methodology: a transversal descriptive study was carried of a representative population of 1.406 undergraduate students from the said educative institution. the study instrument was an auto-applied questionnaire. results: during the study period 1.406 students were interviewed, with an average age of 20,8 years. other general characteristics of the population were: 51,2% of the interviewed people was female and the predominant marital status was single (97,6%). annual prevalence of 94,0% and 42,4% for alcohol and tobacco use were found, respectively. alcoholism risk, according to the cage test, was 8%, while nicotine dependence risk was 6% according to the fagerstr?m test. males and the 16-24 ages group have the highest substance use prevalence and the highest alcoholism and/or nicotine dependence risk. conclusion: alcohol and tobacco use in this studied university is a problem deserving attention from health care offices.
Contribui??o das bebidas para a hidrata??o, antes, durante e depois da actividade física em estudantes universitários
Ferreira,Carla Andreia Lima; Santos,José Augusto Rodrigues dos; Kent-Smith,Luiza; Salcedo,Inês Sofia Morales;
Motricidade , 2008,
Abstract: introduction: intake of liquids before, during and after physical activity has beneficial effects on body hydration of physically active individuals, preventing dehydration and increasing the physical capacity. objectives: to evaluate the knowledge, contribution and consumption beverages before, during and after physical activity in a group of physically active university students, to evaluate the body composition, physical activity and energy expenditure during weekly physical activity. methodology: we carried out a survey of 348 students, 140 female and 208 male, currently attending from the 1st to the 4th year of the faculty of sport of the university of porto. they were appraised through a specific questionnaire and anthropometrical evaluation. statistical treatment was performed using spss, version 13.0 for windows and microsoft excel 2003 for p <0.05. results: it was verified that 1st and 2nd year students practice and spend more calories with physical activity in a typical week. about 95% of the students consider it necessary to consume beverages before, during and after physical activity. hydration is mentioned more often by students as justification for the need and consumption of beverages, before, during and after physical activity. of the students that practiced physical activity, about 85% consume beverages before, during and after physical activity, in at least one sport modality practiced. discussion: hydration is for the surveyed students the main justification for the need and consumption of beverages before, during and after physical activity. water is the students' preferred beverage for consumption during physical activity.
Effect of an acid diet allied to sonic toothbrushing on root dentin permeability: an in vitro study
Pinto, Shelon Cristina Souza;Batitucci, Roberta Grasseli;Pinheiro, Michele Carolina;Zandim, Daniela Leal;Spin-Neto, Rubens;Sampaio, José Eduardo Cezar;
Brazilian Dental Journal , 2010, DOI: 10.1590/S0103-64402010000500002
Abstract: this study quantified alterations in root dentin permeability after exposure to different acid beverages. twenty-five third molars were sectioned below the cementoenamel junction, the root segment was collected, and the pulp tissue was removed. the root segments were connected to a hydraulic pressure apparatus to measure the permeability of root dentin after the following sequential steps, with 5 specimens in each: 1) phosphoric acid etching for 30 s (maximum permeability), 2) root planning to create new smear layer, 3) exposure to different acid substances for 5 min (orange, cola drink, vinegar, white wine, lemon juice), 4) toothbrushing with sonic toothbrush for 3 min, 5) toothbrushing with sonic toothbrush plus dentifrice for 3 min. considering step i as 100%, the data were converted into percentage and each specimen was its own control. data were analyzed statistically by kruskal-wallis and dunn's post test at 5% significance level. all acidic substances increased dentin permeability significantly after scraping (p< 0.05). toothbrushing after exposure to acid substances decreased dentin permeability and the association with dentifrice accentuated the decrease (p< 0.05), except for the specimens treated with cola drink. thus, it may be concluded that all tested acid fruit juices increased dentin permeability, and toothbrushing with or without dentifrice can decrease root dentin permeability after dentin exposure to acid diet.
Associa??o entre consumo de refrigerantes, sucos e leite, com o índice de massa corporal em escolares da rede pública de Niterói, Rio de Janeiro, Brasil
Nogueira, Fernanda de Albuquerque Melo;Sichieri, Rosely;
Cadernos de Saúde Pública , 2009, DOI: 10.1590/S0102-311X2009001200018
Abstract: the association between consumption of soft drinks, fruit juice, and milk and body mass index (bmi) was evaluated in 1,423 students 9 to 16 years of age from public schools in niterói, rio de janeiro state, brazil. beverage intake was measured using 24-hour recall and a food frequency questionnaire. weight and height were measured to calculate bmi. regression analyses took into account the cluster (classes) effect. analyses were stratified by gender and adjusted for physical activity and age. the results showed a positive association between soft drink intake and age (p = 0.05) and a negative association between milk and age (p = 0.004). for girls only, there was a significant association between frequent fruit juice intake and bmi (β = 0.02; p = 0.03). for the other beverages, there were no significant associations between bmi and frequent consumption in either gender. soft drinks and juices accounted for 20% of mean daily energy intake. the results showed that efforts to reduce energy intake from beverages should include consumption of fruit juice.
Caracteriza??o de bebidas lácteas funcionais fermentadas por probióticos e acrescidas de prebiótico
Thamer, Karime Gianetti;Penna, Ana Lúcia Barretto;
Ciência e Tecnologia de Alimentos , 2006, DOI: 10.1590/S0101-20612006000300017
Abstract: the attempt to find healthier foods combined with the use of whey by the dairy industry has favored the production of fermented dairy beverages based on milk whey. the aim of this research is to characterize functional dairy beverages fermented by probiotics which have a prebiotic supplement added and which have been developed according to 12 treatments. the samples were analysed for the ph, acidity, fat content, total solids, protein, ashes and carbohydrates. the ph value of 4.8 was a suitable parameter to complete the fermentation of the beverages, thus ensuring the viability of probiotics. there was a variation in the centesimal composition of the dairy beverages according to the formulation. the higher the whey content, the lower the titratable acidity and the lower the protein content. the dairy beverages showed the highest total solids and carbohydrate contents when formulated with higher percentages of sugar and fructooligossacharides. the lower ash contents were observed in the beverages prepared with the highest sugar contents. the samples complied with current brazilian legislation, and the products were considered nonfat because they presented less than 0.5% fat, regardless of the formulations.
Page 1 /214
Display every page Item


Home
Copyright © 2008-2017 Open Access Library. All rights reserved.