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Auswahl der wissenschaftlichen Literatur zum Thema „Beverages“
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Zeitschriftenartikel zum Thema "Beverages"
Kim, Hyeyoung, und Lisa A. House. „Linking Consumer Health Perceptions to Consumption of Nonalcoholic Beverages“. Agricultural and Resource Economics Review 43, Nr. 1 (April 2014): 1–16. http://dx.doi.org/10.1017/s1068280500006870.
Der volle Inhalt der QuelleHughes, Abigail, Jennifer Hanson und Elizabeth Daniels. „University Students’ Knowledge and Perceptions Regarding the Nutrient Content of Plant-Based Beverages“. Current Developments in Nutrition 5, Supplement_2 (Juni 2021): 555. http://dx.doi.org/10.1093/cdn/nzab043_007.
Der volle Inhalt der QuelleAkter, Rozina, Mohammad Ali Asgor Moral, AKM Bashar, Md Khalequzzaman, Mir Md Mofazzal Hossain und Md Helal Uddin. „Demineralization level of human tooth enamel after exposure to alcoholic and non-alcoholic beverages: A scanning electron microscopic study“. Bangabandhu Sheikh Mujib Medical University Journal 17, Nr. 1 (30.03.2024): e70826. http://dx.doi.org/10.3329/bsmmuj.v17i1.70826.
Der volle Inhalt der QuelleMielby, Line, Qian Wang, Sidsel Jensen, Anne Bertelsen, Ulla Kidmose, Charles Spence und Derek Byrne. „See, Feel, Taste: The Influence of Receptacle Colour and Weight on the Evaluation of Flavoured Carbonated Beverages“. Foods 7, Nr. 8 (26.07.2018): 119. http://dx.doi.org/10.3390/foods7080119.
Der volle Inhalt der QuelleZhang, Wenjing, Nan Zhang, Shan Zheng, Wei Zhang, Jingjing Liu, Liwei He, Anastasia Ngozi Ezemaduka et al. „Effects of commercial beverages on the neurobehavioral motility of Caenorhabditis elegans“. PeerJ 10 (14.07.2022): e13563. http://dx.doi.org/10.7717/peerj.13563.
Der volle Inhalt der QuelleFrolova, Yuliya, Valentina Vorobyeva, Irina Vorobyeva, Varuzhan Sarkisyan, Alexey Malinkin, Vasily Isakov und Alla Kochetkova. „Development of Fermented Kombucha Tea Beverage Enriched with Inulin and B Vitamins“. Fermentation 9, Nr. 6 (08.06.2023): 552. http://dx.doi.org/10.3390/fermentation9060552.
Der volle Inhalt der QuelleSikalidis, Angelos K., Anita H. Kelleher, Adeline Maykish und Aleksandra S. Kristo. „Non-Alcoholic Beverages, Old and Novel, and Their Potential Effects on Human Health, with a Focus on Hydration and Cardiometabolic Health“. Medicina 56, Nr. 10 (23.09.2020): 490. http://dx.doi.org/10.3390/medicina56100490.
Der volle Inhalt der QuelleZhong, Victor W., Alan Kuang, Rebecca D. Danning, Peter Kraft, Rob M. van Dam, Daniel I. Chasman und Marilyn C. Cornelis. „A genome-wide association study of bitter and sweet beverage consumption“. Human Molecular Genetics 28, Nr. 14 (02.05.2019): 2449–57. http://dx.doi.org/10.1093/hmg/ddz061.
Der volle Inhalt der QuelleLopes, Mariana, Chloé Pierrepont, Carla Margarida Duarte, Alexandra Filipe, Bruno Medronho und Isabel Sousa. „Legume Beverages from Chickpea and Lupin, as New Milk Alternatives“. Foods 9, Nr. 10 (14.10.2020): 1458. http://dx.doi.org/10.3390/foods9101458.
Der volle Inhalt der QuellePerumal, Aparna Kumar, und Jayaprada Rao Chunduri. „Characterization and development of Novel Whey-based Fermented Fruit Beverages“. International Journal of Agricultural Sciences and Veterinary Medicine 11, Nr. 4 (20.10.2023): 9–16. http://dx.doi.org/10.25303/1104ijasvm09016.
Der volle Inhalt der QuelleDissertationen zum Thema "Beverages"
Omoarukhe, Esereosa D. „Natural processing for beverages : from a Hibiscus sabdariffa (Roselle) beverage perspective“. Thesis, University of Reading, 2017. http://centaur.reading.ac.uk/78761/.
Der volle Inhalt der QuelleWilliams, Gareth. „Application of innovative beverage fermentation technology to plums and selected berries“. Thesis, Cape Peninsula University of Technology, 2016. http://hdl.handle.net/20.500.11838/2338.
Der volle Inhalt der QuelleThis study focused on alcoholic fermented fruit beverages that were produced from various types of fruit, value addition and thus potentially increasing the diversity of commercially available fruit wines. Non-grape alcoholic fermented fruit beverages is a complex mixture of water, alcohol, and other components, that are either initially present in the fruit, or are formed during the fermentation process. The evaluation of wine and similar fermented products quality is important for manufacturers and consumers. The routine analysis of alcoholic fermented fruit beverages acts as an important tool that is useful for wine classification, quality control and sensory evaluation. Therefore, the aims of this study were (1) to measure methanol, ethanol, titratable acidity, objective colour, total soluble solids and sensory profile as a function of yeast strain and percentage pulp in order to adapt existing technologies toward producing new fermented fruit beverage products using plums, an under-utilized agricultural produce; and (2) to measure methanol, ethanol, titratable acidity, objective colour, total soluble solids and sensory profile as a function of yeast strain, pulp percentage and sugar levels in order to adapt existing technologies toward producing new fermented fruit beverages based on red and white wine styles, while applying the technology developed in the first part of the study using red-fleshed plums, blueberries and blackberries. The independent variables (ID) were yeast strains (1) Saccharomyces cerevisiae VIN13, (2) Saccharomyces cerevisiae NT116, and (3) Saccharomyces bayanus N96, with formulations containing percentage pulp concentrations at (40%, 50% and 60%). The dependent variables (DV) constituted key quality parameters for white and red wine style, namely methanol, ethanol, titratable acidity, objective colour, total soluble solids, pH and sensory profile were measured. The optimal combination of independent variables was ascertained and in terms of the overall consumer response, for the red-fleshed plum beverage sample treatment N 96, 60% pulp showed the highest preference amongst consumers. In terms of the other dependent variables, namely methanol, ethanol, titratable acidity, objective colour, total soluble solids, pH and sensory profiles of alcoholic fermented fruit beverages based on white and red wine styles. The processing conditions developed and applied in this study towards the development of alcoholic fermented beverages utilizing plums and selected berries demonstrated ways of improving the utilization of fruit commodities by developing niche products. Hence, the development of alcoholic fermented beverages utilizing (plums and selected berries) showed potential for micro agro-industries, as well as the impact on its potential role in employment creation and income generation.
Adas, Samantha Nadia. „An Exploration of American Adolescents' Beverage Intake and Views on Celebrity Endorsement of Beverage Products to Inform Policies that Promote Healthy Beverage Guidelines“. Thesis, Virginia Tech, 2018. http://hdl.handle.net/10919/84426.
Der volle Inhalt der QuelleMaster of Science
Øyangen, Julia. „Photoprotection of riboflavin containing beverages“. Thesis, Norges teknisk-naturvitenskapelige universitet, Institutt for fysikk, 2012. http://urn.kb.se/resolve?urn=urn:nbn:no:ntnu:diva-18386.
Der volle Inhalt der QuelleHedrick, Valisa E. „Development and Evaluation of a Brief Questionnaire to Assess Habitual Beverage Intake (BEVQ-15): Sugar-Sweetened Beverages and Total Beverage Energy Intake“. Diss., Virginia Tech, 2011. http://hdl.handle.net/10919/77240.
Der volle Inhalt der QuellePh. D.
Pittman, Grant Falwell. „Drivers of demand, interrelationships, and nutritional impacts within the nonalcoholic beverage complex“. Texas A&M University, 2004. http://hdl.handle.net/1969.1/2673.
Der volle Inhalt der QuelleHofmann, Saskia Iris. „The mouthfeel of black tea beverages“. Thesis, University of Nottingham, 2018. http://eprints.nottingham.ac.uk/52182/.
Der volle Inhalt der QuelleYan, Bing. „High Pressure Homogenization of Selected Liquid Beverages“. The Ohio State University, 2016. http://rave.ohiolink.edu/etdc/view?acc_num=osu1471376403.
Der volle Inhalt der QuelleSarpong, Eric Mensah. „Essays in labor economics alcohol consumption and socioeconomic outcomes /“. unrestricted, 2006. http://etd.gsu.edu/theses/available/etd-12112006-213322/.
Der volle Inhalt der QuelleIncludes vita. Title from title screen. Shiferaw Gurmu, committee chair; Paula E. Stephan, Erdal Tekin, Gregory B. Lewis, committee members. Electronic text (259 p.). Description based on contents viewed May 9, 2007. Includes bibliographical references (p. 250-258).
Welcher, Robin M. „Pre-meal beverage consumption affects hunger, satiety and energy intake“. Online version, 2009. http://www.uwstout.edu/lib/thesis/2009/2009welcherr.pdf.
Der volle Inhalt der QuelleBücher zum Thema "Beverages"
Dineen, Jacqueline. Beverages. Hillside, N.J: Enslow Publishers, 1988.
Den vollen Inhalt der Quelle findenVarnam, Alan H., und Jane P. Sutherland. Beverages. Boston, MA: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2508-0.
Der volle Inhalt der QuelleDineen, Jacqueline. Beverages. London: Young Library, 1985.
Den vollen Inhalt der Quelle findenShahidi, Fereidoon, und Deepthi K. Weerasinghe, Hrsg. Nutraceutical Beverages. Washington, DC: American Chemical Society, 2003. http://dx.doi.org/10.1021/bk-2004-0871.
Der volle Inhalt der QuelleParliment, Thomas H., Chi-Tang Ho und Peter Schieberle, Hrsg. Caffeinated Beverages. Washington, DC: American Chemical Society, 2000. http://dx.doi.org/10.1021/bk-2000-0754.
Der volle Inhalt der QuelleDennis, Alfred. Nonalcoholic beverages. Washington, DC: Office of Industries, U.S. International Trade Commission, 1997.
Den vollen Inhalt der Quelle findenG, Birch G., und Lindley M. G, Hrsg. Alcoholic beverages. London: Elsevier Applied Science Publishers, 1985.
Den vollen Inhalt der Quelle findenDennis, Alfred Littleton. Nonalcoholic beverages. Washington, DC: Office of Industries, U.S. International Trade Commission, 1997.
Den vollen Inhalt der Quelle findenHarney, Amy K. Malt beverages. Washington, DC: Office of Industries, U.S. International Trade Commission, 1995.
Den vollen Inhalt der Quelle findenDennis, Alfred. Nonalcoholic beverages. Washington, DC: Office of Industries, U.S. International Trade Commission, 1997.
Den vollen Inhalt der Quelle findenBuchteile zum Thema "Beverages"
Potter, Norman N. „Beverages“. In Food Science, 532–63. Dordrecht: Springer Netherlands, 1986. http://dx.doi.org/10.1007/978-94-015-7262-0_19.
Der volle Inhalt der QuelleBourland, Charles T., und Gregory L. Vogt. „Beverages“. In The Astronaut's Cookbook, 166–77. New York, NY: Springer New York, 2009. http://dx.doi.org/10.1007/978-1-4419-0624-3_9.
Der volle Inhalt der QuellePotter, Norman N., und Joseph H. Hotchkiss. „Beverages“. In Food Science Text Series, 437–63. Boston, MA: Springer US, 1995. http://dx.doi.org/10.1007/978-1-4615-4985-7_19.
Der volle Inhalt der QuelleDeakin, Jeffrey J. „Beverages“. In Organic Chemistry, 83–104. Boca Raton: CRC Press, 2024. http://dx.doi.org/10.1201/9781032664927-4.
Der volle Inhalt der QuelleVarnam, Alan H., und Jane P. Sutherland. „Mineral Water and Other Bottled Waters“. In Beverages, 1–25. Boston, MA: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2508-0_1.
Der volle Inhalt der QuelleVarnam, Alan H., und Jane P. Sutherland. „Fruit Juices“. In Beverages, 26–72. Boston, MA: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2508-0_2.
Der volle Inhalt der QuelleVarnam, Alan H., und Jane P. Sutherland. „Soft Drinks“. In Beverages, 73–125. Boston, MA: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2508-0_3.
Der volle Inhalt der QuelleVarnam, Alan H., und Jane P. Sutherland. „Tea“. In Beverages, 126–90. Boston, MA: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2508-0_4.
Der volle Inhalt der QuelleVarnam, Alan H., und Jane P. Sutherland. „Coffee“. In Beverages, 191–255. Boston, MA: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2508-0_5.
Der volle Inhalt der QuelleVarnam, Alan H., und Jane P. Sutherland. „Cocoa, Drinking Chocolate and Related Beverages“. In Beverages, 256–95. Boston, MA: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2508-0_6.
Der volle Inhalt der QuelleKonferenzberichte zum Thema "Beverages"
Atsari Dewi, Ika. „PHYSICAL AND CHEMICAL CONTENTS ANALYSIS OF PHYLLANTHUS URINARIA POWDER AS HERBAL BEVERAGES“. In International conference on Innovation and Technology. JOURNAL OF INNOVATION AND APPLIED TECHNOLOGY, 2021. http://dx.doi.org/10.21776/ub.jiat.2021.se.01.019.
Der volle Inhalt der QuelleAbramova, I. M., M. E. Medrish, V. B. Savel'eva, A. G. Romanova und N. V. Matrosova. „ION CHROMATOGRAPHY AND ITS APPLICATIONS IN DISTILLED BEVERAGES QUALITY CONTROL“. In I International Congress “The Latest Achievements of Medicine, Healthcare, and Health-Saving Technologies”. Kemerovo State University, 2023. http://dx.doi.org/10.21603/-i-ic-2.
Der volle Inhalt der QuelleSommer, Abigail, und Yael Vodovotz. „Chemical and Physical Stability of EPA and DHA Fortified Plant Milk Analogs“. In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/iwsn7066.
Der volle Inhalt der QuelleAlsaif, Hussain F., und Mohammed A. Almaghrabi. „Smart Travel Mug for Hot and Cold Beverages“. In ASME 2017 International Mechanical Engineering Congress and Exposition. American Society of Mechanical Engineers, 2017. http://dx.doi.org/10.1115/imece2017-70588.
Der volle Inhalt der QuelleBerdis, Elizabeth, John Buckley und John Kraft. „Citrus Flavor Technologies: Citrus Oils — Processing, Separation, Application“. In ASME 2003 Citrus Engineering Conference. American Society of Mechanical Engineers, 2003. http://dx.doi.org/10.1115/cec2003-4906.
Der volle Inhalt der QuelleParrado, Lina Ximena, Andrés Felipe Bahamon und Nelson Gutierrez. „Physicochemical parameters and consumer acceptance in espresso and american coffee pods“. In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7691.
Der volle Inhalt der QuelleAulia Wicaksari, Sifa, Dian Novita Chandra, Helda Khusun und Diana Sunardi. „Sugar-Sweetened Beverages Consumption and Its Association with Body Mass Index among College Students Living in Dormitory“. In 2nd International Conference on Public Health and Well-being. iConferences (Pvt) Ltd, 2021. http://dx.doi.org/10.32789/publichealth.2021.1003.
Der volle Inhalt der QuelleNikitina, Yulia Aleksandrovna. „Promotion characteristics of alcoholic beverages“. In IV International applied research conference, chair Natal Valerievna Gerkina. TSNS Interaktiv Plus, 2016. http://dx.doi.org/10.21661/r-115404.
Der volle Inhalt der QuelleMayurnikova, L., A. Koksharov, N. Gornikov, T. Krapiva und S. Novosyolov. „Phyto-beverages in diabetes prevention“. In I INTERNATIONAL CONFERENCE ASE-I - 2021: APPLIED SCIENCE AND ENGINEERING: ASE-I - 2021. AIP Publishing, 2021. http://dx.doi.org/10.1063/5.0075967.
Der volle Inhalt der QuelleURBONAVIČIENĖ, Dalia, Ramunė BOBINAITĖ, Jonas VIŠKELIS, Pranas VIŠKELIS und Česlovas BOBINAS. „CHARACTERISATION OF TOMATO JUICE AND DIFFERENT TOMATO-BASED JUICE BLENDS FORTIFIED WITH ISOMERISED LYCOPENE EXTRACT“. In Rural Development 2015. Aleksandras Stulginskis University, 2015. http://dx.doi.org/10.15544/rd.2015.029.
Der volle Inhalt der QuelleBerichte der Organisationen zum Thema "Beverages"
Audrine, Pingkan. Policy Reforms for Safe Online Access to Alcoholic Beverages in Indonesia. Jakarta, Indonesia: Center for Indonesian Policy Studies, 2021. http://dx.doi.org/10.35497/333030.
Der volle Inhalt der QuelleAllcott, Hunt, Benjamin Lockwood und Dmitry Taubinsky. Should We Tax Sugar-Sweetened Beverages? An Overview of Theory and Evidence. Cambridge, MA: National Bureau of Economic Research, Mai 2019. http://dx.doi.org/10.3386/w25842.
Der volle Inhalt der QuelleCawley, John, und David Frisvold. The Incidence of Taxes on Sugar-Sweetened Beverages: The Case of Berkeley, California. Cambridge, MA: National Bureau of Economic Research, August 2015. http://dx.doi.org/10.3386/w21465.
Der volle Inhalt der QuelleObbagy, Julie, Laural English, Tricia Psota, Perrine Nadaud, Kirsten Johns, Yat Ping Wong, Nancy Terry et al. Timing of Introduction of Complementary Foods and Beverages and Bone Health: A Systematic Review. U.S. Department of Agriculture, Food and Nutrition Service, Center for Nutrition Policy and Promotion, Nutrition Evidence Systematic Review, April 2019. http://dx.doi.org/10.52570/nesr.pb242018.sr0309.
Der volle Inhalt der QuelleObbagy, Julie, Laural English, Tricia Psota, Perrine Nadaud, Kirsten Johns, Yat Ping Wong, Nancy Terry et al. Types and Amounts of Complementary Foods and Beverages and Bone Health: A Systematic Review. U.S. Department of Agriculture, Food and Nutrition Service, Center for Nutrition Policy and Promotion, Nutrition Evidence Systematic Review, April 2019. http://dx.doi.org/10.52570/nesr.pb242018.sr0310.
Der volle Inhalt der QuelleObbagy, Julie, Laural English, Tricia Psota, Perrine Nadaud, Kirsten Johns, Yat Ping Wong, Nancy Terry et al. Types and Amounts of Complementary Foods and Beverages and Micronutrient Status: A Systematic Review. U.S. Department of Agriculture, Food and Nutrition Service, Center for Nutrition Policy and Promotion, Nutrition Evidence Systematic Review, April 2019. http://dx.doi.org/10.52570/nesr.pb242018.sr0302.
Der volle Inhalt der QuelleObbagy, Julie, Laural English, Tricia Psota, Perrine Nadaud, Kirsten Johns, Yat Ping Wong, Nancy Terry et al. Timing of Introduction of Complementary Foods and Beverages and Micronutrient Status: A Systematic Review. U.S. Department of Agriculture, Food and Nutrition Service, Center for Nutrition Policy and Promotion, Nutrition Evidence Systematic Review, April 2019. http://dx.doi.org/10.52570/nesr.pb242018.sr0301.
Der volle Inhalt der QuelleWiecha, Jean L., und Mary K. Muth. Agreements Between Public Health Organizations and Food and Beverage Companies: Approaches to Improving Evaluation. RTI Press, Januar 2021. http://dx.doi.org/10.3768/rtipress.2021.op.0067.2101.
Der volle Inhalt der QuelleEnglish, Laural, Julie Obbagy, Yat Ping Wong, Tricia Psota, Perrine Nadaud, Kirsten Johns, Nancy Terry et al. Types and Amounts of Complementary Foods and Beverages Consumed and Developmental Milestones: A Systematic review. U.S. Department of Agriculture, Food and Nutrition Service, Center for Nutrition Policy and Promotion, Nutrition Evidence Systematic Review, April 2019. http://dx.doi.org/10.52570/nesr.pb242018.sr0308.
Der volle Inhalt der QuelleShchurenko, Anastasia. PATENT PROTECTION OF MODERN SMART TECHNOLOGIES. Intellectual Archive, März 2024. http://dx.doi.org/10.32370/iaj.3045.
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