搜索结果: 1-15 共查到“工学 beverages”相关记录17条 . 查询时间(0.351 秒)
Comparison of global nutrient profiling systems for restricting the commercial marketing of foods and beverages of low nutritional quality to children in Canada
food processing healthfulness marketing restrictions children nutrition policy
2018/11/21
Background: The Canadian government recently committed to introduce legislation to restrict the commercial marketing of unhealthy foods and beverages to children.
Chronic fructose substitution for glucose or sucrose in food or beverages has little effect on fasting blood glucose, insulin, or triglycerides: a systematic review and meta-analysis
sugar replacement fructose glucose sucrose insulin triglycerides diabetes body weight
2018/11/15
Background: Conflicting evidence exists on the role of long-term fructose consumption on health. No systematic review has addressed the effect of isoenergetic fructose replacement of other sugars and ...
Trends in racial/ethnic and income disparities in foods and beverages consumed and purchased from stores among US households with children, 2000–2013
calories purchased children disparities energy intake socio-economic
2018/12/14
Background: It is unclear whether racial/ethnic and income differences in foods and beverages obtained from stores contribute to disparities in caloric intake over time.
A randomized trial to assess the potential of different beverages to affect hydration status: development of a beverage hydration index
fluid balance dehydration rehydration euhydration electrolytes macronutrients gastric emptying intestinal absorption renal excretion urine
2018/11/28
Background: The identification of beverages that promote longer-term fluid retention and maintenance of fluid balance is of real clinical and practical benefit in situations in which free access to fl...
Application of lactic acid bacteria for production of fermented beverages based on rice flour
cITP HPLC fermentation rice sensory analysis viscosity
2015/10/9
We investigated the suitability of rice flour for fermented beverage production using various strains of lactic acid bacteria. Fermentation led to a decrease in pH from 5.04–5.17 to 3.74–4.35. At the ...
Fermentative Activity of Promising Yeasts for Cereal-based Beverages using CO2 Headspace Analysis
carbon dioxide modelling metabolic response
2015/3/4
This article proposes an approach based on the evaluation of CO2
produced by Saccharomyces cerevisiae var. boulardii,
Kluyveromyces lactis × Saccharomyces cerevisiae, Saccharomyces pastorianus var...
Voltammetric Determination of Tannic Acid in Beverages using Pencil Graphite Electrode
carbon electrode phenolic compound
2015/3/4
The pretreated pencil graphite electrode (Pre-PGE) prepared by a chronoamperometry technique was applied for
the determination of tannic acid using anodic stripping differential pulse voltammetry.
Biochemical Indices and Sensory Scores of Kunu-zaki Beverages Produced from Sprouted and Unsprouted Guinea Corn and Their Correlations
Biochemical Indices Kunu-zaki Beverages Produced
2016/6/2
Kunu-zaki beverage is a popular cereal-grain based non-alcoholic drink traditionally produced from sprouted cereal grains like sorghum, millet, maize or their mixtures. Unsprouted grains can also be u...
Utilization Whey in Production of Functional Healthy Beverage “Whey-mango Beverages”
Healthy Beverage Utilization
2016/6/2
Beverages can be a refreshing way for consumers to get an increasing range of health-promoting ingredients. The main objective of this investigation was utilizing whey in production of functional beve...
Effect of thickening agents on perceived viscosity and acidity of model beverages
sensory evaluation acid taste cellulose derivatives model samples viscosimeter
2014/2/25
The effect of thickening agents – methyl cellulose, hydroxyethyl cellulose, sodium carboxymethyl cellulose, and xanthan gum – solutions on the sensory viscosity was investigated in the concentration r...
Identification of Filamentous Fungi Isolated from Aseptic Filling System for Tea Beverages and Their Microbiological Characteristics
Arthrinium sacchari aseptic filling basic heat resistance
2009/7/8
Two filamentous fungi isolated from contaminated samples which were thought to have occurred stochastically in the medium fill test in the aseptic filling production line for tea beverage were identif...
A New Oxidase-Peroxidase Kit for Ethanol Assays in Alcoholic Beverages
ethanol enzymatic analysis alcoholic beverages
2009/3/20
The paper presents analytical parameters of an enzymatic method for alcohol assay in alcoholic beverages by the use of a new kit based on alcohol oxidase and peroxidase catalyzed reactions (AOP). Sens...
Black mulberry (Morus nigra) is a fruit not known only for its nutritional qualities and its flavour, but also for its traditional use in natural medicine as it has a high content of active therapeuti...
Asaia sp. as a Bacterium Decaying the Packaged Still Fruit Beverages
Asaia sp. fruit drink preservative benzoate sorbate dimethyldicarbonate
2014/3/10
Several cases of consumer complaints to the still soft beverages – fruit drinks and ice teas were analysed. The visible impurities and slight sensory changes were observed, sediment was formed by micr...
The Effect of Metabolism-Boosting Beverages on 24-hr Energy Expenditure
Obesity metabolism weight loss energy expenditure
2009/1/16
The effect of thermogenic meal replacement beverages (TMRB) containing 90 mg EGCG and 100 mg of caffeine on resting energy expenditure (REE) was tested. Thirty adults (19 women, 11 men) were stratifie...