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Literatura académica sobre el tema "Alcoholic cocktails"

Autor: Grafiati

Publicado: 10 de marzo de 2023

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Artículos de revistas sobre el tema "Alcoholic cocktails"

O'Shea, Robert y Arthur J. McCullough. "Steroids or cocktails for alcoholic hepatitis". Journal of Hepatology 44, n.º 4 (abril de 2006): 633–36. http://dx.doi.org/10.1016/j.jhep.2006.01.011.

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Karapotkina, Yu G. y A. M. Agapkin. "On the problem of alcoholic cocktails in Russia". Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products), n.º 10 (20 de octubre de 2022): 653–56. http://dx.doi.org/10.33920/igt-01-2210-04.

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The introduction of sanctions against the Russian Federation had a strong impact on the bar industry as a whole. Now it is impossible to export any alcohol from the USA. The European Union announced a project to ban the supply of elite alcohol and wines more expensive than 300 euros. Problems with logistics have arisen since the times of COVID-19, and at the moment they have become even worse. In order to save their reputation, many companies do not want to interact directly with Russian entrepreneurs.Classic cocktails, almost entirely composed of foreign ingredients, will be difficult to replace with Russian counterparts, but it is possible.

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Souza, Fábio Pereira de, Mariana Teixeira da Costa Machado, Alexandre Santos de Souza, Sandra Regina Gregório, Davy William Hidalgo Chavez, Lara Bruna Brito Castro de Souza, Karina Costa, Luiz Fernando Oliveira Maia y Jairo Lisboa Rodrigues. "Innovative cocktails: Physical-chemical profile during storage". International Journal of Advanced Engineering Research and Science 9, n.º 8 (2022): 470–80. http://dx.doi.org/10.22161/ijaers.98.53.

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For the improvement and inclusion of new food technologies in the market, several evaluations must be carried out carefully in a new product, from its formulation, physical-chemical and microbiological tests to acceptance by the final consumer. This study aimed to evaluate the formulation of bottled alcoholic beverages in relation to physical-chemical aspects and stability during storage at two temperatures, for a period of up to 150 days, analyzing the physical-chemical parameters. Mixed alcoholic beverages, caipirinha, margherita and dulce de leche flavors, were evaluated regarding mandatory parameters of identity and quality standards of the legislation, quantification of chemical elements (Mg, k, Mn, Fe, Cu, Pb, As, Cd and Sn). For the stability study, the Accelerated Shelf-Life Test (TAVP) was performed, the samples were stored at temperatures of 30 and 40 °C in a BOD-type oven, in the absence of light and evaluated at regular intervals of time in relation to the parameters physical-chemical properties and color, in order to verify if there was a significant difference between the standard sample (beginning of storage) in relation to each elapsed temperature and time. With the exception of the caipirinha, which did not reach the minimum limit of 1g/100 mL of lemon juice, but this parameter can be easily corrected. The drinks remained stable throughout the storage time, the physico-chemical parameters analyzed of the three samples did not show changes in behavior at temperatures of 30 and 40 °C, when compared to each other, despite having presented a significant difference by the Tukey test and the non-parametric Kruskal Wallis test at a significance level of 5%. It was noticeable in the visual analysis of color and the comparisons of color parameters (L, Chroma and HUE) that there was a color variation over the storage time, however, this did not influence the shelf life, which was estimated to be greater than 150 days. Thus, it can be concluded that the drinks were stable and commercially acceptable.

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Piper, Luigi, Antonio Mileti, M. Irene Prete y Gianluigi Guido. "Pictorial warning labels as deterrents of alcohol abuse". British Food Journal 123, n.º 13 (5 de octubre de 2021): 469–89. http://dx.doi.org/10.1108/bfj-02-2021-0187.

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PurposeThe purpose of this research is to demonstrate the effectiveness of pictorial warning labels that leverage the risk of obesity as a deterrent against alcohol abuse. It evaluates the impact of three different kinds of warning labels that can potentially discourage alcoholic drinking: (1) a claim, in text format, that cautions consumers about the product (i.e. a responsibility warning statement); (2) a textual warning label, text-format information on the content of the product or the consequences of excessive consumption (i.e. a synthetic nutritional table); (3) a pictorial warning label, an image depicting a food product with a caloric content equivalent to that of an alcoholic beverage.Design/methodology/approachIn Study 1, a 2 × 2 × 2 factorial design is used to evaluate the intention to buy different alcoholic cocktails. The stimuli comprised two cocktails that are similar in alcoholic volume, but different in their caloric content. The images of the products were presented across eight warning label conditions and shown to 480 randomly selected Italian respondents who quantified their intention to buy the product. In Study 2, a different sample of 34 Italian respondents was solicited with the same stimuli considered in Study 1, and neuropsychological measurements through Electroencephalography (EEG) were registered. A post hoc least significance difference (LSD) test is used to analyse data.FindingsThe results show that only the presence of an image representing an alcoholic beverage's caloric content causes a significant reduction in consumers' purchase intentions. This effect is due to the increase in negative emotions caused by pictorial warning labels.Originality/valueThe findings provide interesting insights on pictorial warning labels, which can influence the intention to purchase alcoholic beverages. They confirmed that the use of images in the warning labels has a greater impact than text, and that the risk of obesity is an effective deterrent in encouraging consumers to make healthier choices.

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Pierguidi, Lapo, Sara Spinelli, Caterina Dinnella, John Prescott y Erminio Monteleone. "Individual differences in perceived complexity are associated with different affective responses to alcoholic cocktails". Food Quality and Preference 76 (septiembre de 2019): 47–59. http://dx.doi.org/10.1016/j.foodqual.2019.03.010.

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Cravero, Maria Carla, Monica Laureati, Sara Spinelli, Federica Bonello, Erminio Monteleone, Cristina Proserpio, Maria Rosa Lottero, Ella Pagliarini y Caterina Dinnella. "Profiling Individual Differences in Alcoholic Beverage Preference and Consumption: New Insights from a Large-Scale Study". Foods 9, n.º 8 (17 de agosto de 2020): 1131. http://dx.doi.org/10.3390/foods9081131.

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Alcoholic beverage consumption plays an important role in European culture, and in many contexts drinking alcohol is socially acceptable and considered part of the diet. Understanding the determinants of alcohol preference and consumption is important not only for disease prevention, intervention, and policy management, but also for market segmentation, product development, and optimization. The aim of the study was to investigate the effect of individual responsiveness to various oral sensations on self-reported liking and intake of 14 alcoholic and non-alcoholic beverages (including beers, wines, spirits, and cocktails) considering gender, age, and oral responsiveness (measured through response to 6-n-propyl-2-thiouracil -PROP, basic tastes, astringency, and pungency) in a large sample of Italian consumers. Data were collected from 2388 respondents (age range 18–60 years; mean age = 37.6, SD = 13.1; 58.2% women). These results indicate that notwithstanding the strong gender difference, with women generally liking and consuming fewer alcoholic beverages than men, liking patterns in the two genders were similar. Three liking patterns for different alcoholic beverages largely driven by orosensory properties were identified in both genders. “Spirit-lovers” constituted the smallest group (12%), consumed alcoholic beverages of any kind (not only spirits) more than the other segments, and were mainly men aged 30–45. “Beer/wine lovers” (44%) were the oldest group with no difference by gender. “Mild-drink lovers” (44%) liked alcoholic drinks with intense sweet taste and/or mixers that moderate ethanol perception. They were mainly women, aged 18–29, had a lower consumption of alcohol, and a higher orosensory responsiveness than the other two groups. The results also suggest the opportunity to develop personalized recommendations towards specific consumer segments based not only on socio-demographics but considering also perceptive variables. Finally, our data suggest that increased burning and bitterness from alcohol may act as a sensory hindrance to alcoholic beverage overconsumption.

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XIONG, ZIRUI RAY, ANQI CHEN, GLYCINE ZHUJUN JIANG, ALISHA G. LEWIS, CHRISTINE D. SISLAK, MARIO COBO, RANDY W. WOROBO y PATRICK A. GIBNEY. "Evaluation of Foodborne Pathogen Die-off in Back-Sweetened Wine and Apple Cider Models". Journal of Food Protection 84, n.º 6 (19 de enero de 2021): 1023–32. http://dx.doi.org/10.4315/jfp-20-351.

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ABSTRACT Wine and alcoholic apple cider are commonly back-sweetened with unpasteurized juice to produce fresh, natural, and palatable sweetened alcoholic beverages. Foodborne pathogens may be introduced from unpasteurized juice into alcoholic beverages through this back-sweetening process. Although foodborne pathogens generally do not survive under low pH conditions or a high alcohol environment, the die-off of these pathogens has not been established to ensure the microbiological safety of the products. To establish the holding conditions that would provide the required 5-log pathogen reduction requirements for these back-sweetened beverages, we evaluated the survival of three common foodborne pathogens, E. coli O157:H7, Salmonella enterica, and Listeria monocytogenes, in modified white grape juice and apple juice models. White grape juice and apple juice were modified with hydrochloric acid and sodium hydroxide and with ethanol to achieve conditions that are similar to back-sweetened white wine and alcoholic apple cider in regard to pH and ethanol content. Foodborne pathogen cocktails were inoculated separately into modified juice models, and their survival in the juice models was recorded over a 96-h period. Our results show that a combination of low pH and high ethanol content resulted in faster pathogen die-off compared with higher pH and lower ethanol conditions. The holding times required for different combinations of pH and ethanol concentration for each juice model to achieve a 5-log reduction were reported. This research provides data to validate pathogen die-off to comply with juice hazard analysis and critical control point 5-log pathogen inactivation requirements for back-sweetened wine and alcoholic apple cider. HIGHLIGHTS

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Pierguidi, Lapo, Sara Spinelli, Caterina Dinnella, John Prescott y Erminio Monteleone. "Sensory acceptability and personality traits both determine which contexts are preferred for consumption of alcoholic cocktails". Food Quality and Preference 85 (octubre de 2020): 103978. http://dx.doi.org/10.1016/j.foodqual.2020.103978.

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Coelho, Eduardo, Lina F. Ballesteros, Lucília Domingues, Mar Vilanova y José A. Teixeira. "Production of a Distilled Spirit Using Cassava Flour as Raw Material: Chemical Characterization and Sensory Profile". Molecules 25, n.º 14 (15 de julio de 2020): 3228. http://dx.doi.org/10.3390/molecules25143228.

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Cassava plays a key role in the food production and economies of several countries worldwide. Due to its starch content, alcoholic fermentation is a promising transformation process for adding value to cassava. However, most of the existing cassava beverages are from traditional origin, with the yields and quality often poorly known or controlled due to the use of artisanal production processes. This work aims at the application of easily implementable biotechnological tools for the production of cassava spirits, in order to add value to this raw material. Cassava flour was liquefied and saccharified using enzymatic cocktails, generating a fermentable broth with ~184 g L−1 of fermentable sugars. This was then fermented into an alcoholic product with ~10% ethanol by volume and distilled for spirit production. Cassava spirits with 40% ethanol by volume, with or without application of oak wood, were produced. For further valorization, volatile fractions of cassava spirits were characterized by gas chromatography–flame ionization detection (GC-FID) and GC–MS. These showed a predominance of yeast fermentation metabolites, complemented by wood extractives where oak chips were applied. Both produced spirits showed desirable sensory traits, receiving good acceptance by experienced tasters, demonstrating the feasibility of the proposed process to add value to cassava surplus.

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Allmendinger, Blake. "The Map and the Menu". Gastronomica 23, n.º 1 (2023): 94–99. http://dx.doi.org/10.1525/gfc.2023.23.1.94.

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This article considers Bernard DeVoto’s defense of Frederick Jackson Turner’s influential essay, “The Significance of the Frontier in American History” (1893). DeVoto and other western historians championed Turner’s thesis celebrating westward expansion and Manifest Destiny at the same time that Julia Child was living in France, writing Mastering the Art of French Cooking (1961). While a group of heterosexual males were reviving Turner’s account of the US frontier experience in the mid–twentieth century, Child—along with a cohort of female collaborators and several gay men writing back home in the states—were positing a non-isolationist vision of America and a more cosmopolitan imaginary of its relations with other countries. They did so by writing about seemingly apolitical subjects, such as European cuisine and mixed alcoholic concoctions called “cocktails,” during World War II and the Cold War era.

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Tesis sobre el tema "Alcoholic cocktails"

Cipriani, Aquise Eduardo Alejandro, Saavedra Samantha Isabella Incio, Nolazco Diana Antonella Lopez, Gonzales Yoshy Alexandra Maldonado y Julca Thalia Minetti Melgarejo. "Proyecto Ronda Cocktails". Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2021. http://hdl.handle.net/10757/656939.

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El presente proyecto lleva el nombre de “Ronda Cocktails”, esta es una empresa que ofrece la opción de poder preparar sus propios cócteles, teniendo todos los insumos necesarios para realizarlo. Con el objetivo de facilitar y reducir el tiempo que se usa para la compra de ingredientes y finalmente compartir experiencias para su mayor satisfacción y aprendizaje. Para su desarrollo, se identificó un interés de preparar cócteles, sin embargo, no suelen encontrar todos los ingredientes en un mismo lugar y por ello sienten que es mejor preparar las bebidas tradicionales. Asimismo, los consumidores no están informados sobre la cantidad necesaria a usar para la preparación, existe mucha información que genera dudas e inseguridades sobre el cóctel y de su procedencia de la receta. Por ello, Ronda Cocktails está dirigido a hombres y mujeres de Lima Metropolitana y Callao, de un rango de edad de 18 a 45 que son amantes de los cócteles. Nuestra principal comunicación con los clientes será por medio de Facebook e Instagram, ya que facilita la interacción, mostrándoles los productos de nuestra carta, experiencia de otros clientes, promociones y atributos de nuestro box de Ronda para un mayor interés, seguridad y confianza. Para poder llevar a cabo el presente trabajo de investigación, se han analizado factores del entorno, análisis del cliente, campañas publicitarias, aprendizajes y estrategias para desarrollar exitosamente nuestro proyecto. Para finalizar, se han realizado los pronósticos y plan financiero, mostrando el resultado del sustento sobre la viabilidad del negocio de Ronda Cocktails.
This project is called "Ronda Cocktails", this is a company that offers the option to prepare their own cocktails, having all the necessary inputs to do so. With the objective of facilitating and reducing the time used for the purchase of ingredients and finally sharing experiences for greater satisfaction and learning. For its development, an interest in preparing cocktails was identified, however, they do not usually find all the ingredients in one place and therefore feel it is better to prepare traditional drinks. Also, consumers are not informed about the necessary amount to use for the preparation, there is a lot of information that generates doubts and insecurities about the cocktail and its origin of the recipe. For this reason, Ronda Cocktails is aimed at men and women in Metropolitan Lima and Callao, between 18 and 45 years of age, who are cocktail lovers. Our main communication with customers will be through Facebook and Instagram, as it facilitates interaction, showing them the products of our menu, experience of other customers, promotions and attributes of our Ronda box for greater interest, security and confidence. In order to carry out this research work, we have analyzed environmental factors, customer analysis, advertising campaigns, learning and strategies to successfully develop our project. Finally, we have made forecasts and financial plans, showing the result of the support on the viability of the business of Ronda Cocktails.
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Enlil, Rhiannon. "Drinking Decisions: Twentieth-Century Marketing and Tradition in New Orleans Alcoholic Beverage Trends". ScholarWorks@UNO, 2019. https://scholarworks.uno.edu/honors_theses/125.

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Over the past twenty years, the national beverage industry adapted to a growing interest in historic cocktails and classic recipes. Among the many rediscovered classics, New Orleans’ own century-old recipes, like the Sazerac cocktail, garnered praise, national attention, and consumer embrace – even legislative endorsement. However, for most of the past forty years, the city retained a reputation as a place for wild abandon doused in alcoholic beverages of mediocre pedigree. Rather than dismiss the evolution of drinking trends from elegant, classic recipes to indulgent, high-proof booze-bombs as an inherent choice of local drinkers, this paper explores evidence in historic menus and the scholarship in New Orleans tourism marketing. From a careful examination of bar guides, advertisements, newspaper articles, menus and reviews, it is apparent that New Orleans did not eschew its appreciation for traditional, old-time cocktail customs. Rather, two parallel stories unfold; locals continued to demand beverages from previous generations, while business owners recognized the need to accommodate visitors wanting to experience the city’s liberal relationship with liquor. Though the local community is not always harmonious with the dependency on tourism, local bar operators continually offered traditional, historic drink options while also catering to the needs of tourists who chose New Orleans for the escapist experience the city marketed.

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Pierguidi, Lapo. "Individual differences in cocktail perception and appreciation". Doctoral thesis, 2020. http://hdl.handle.net/2158/1185004.

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Mariz, Pedro Maria Gorjão Machado de Melo. "Port Wine : a fashionable cocktail drink? : a cluster's marketing and branding approach". Master's thesis, 2015. http://hdl.handle.net/10400.14/19969.

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Founded in 1933, the Douro and Port Wines Institute (Instituto de Vinhos do Douro e Porto – IVDP), is the most relevant governmental institution on what concerns the Port wine industry regulation, control and promotion. Worldwide recognized and awarded by its quality, Port wine is a fortified wine that can only be produced in the Douro Demarcated Region, the oldest in the world. With such a distinguished competitive advantage, the Port wine cluster has underperformed in the recent past, by failing to change the people’s perception of Port as a “boring old-man’s drink”, only to be drank at special occasions. At the same time, the alcoholic beverages industry, has been seeing some innovations that Port wine’s competitors have been taking advantage of. Drinks like Gin, Licor Beirão, Caipirinha or Martini, have been leading the way in marketing strategies innovation, and by doing so, have achieved a competitive advantage over Port wine. In this case is studied how IVDP can use its governmental institution powers, in the Port wine cluster, to bring Port back into fashion. It will be done by analyzing the alcoholic beverages industry trends, Port’s competitors and how the cluster functionalities can be used in order to face the upcoming challenges, and to take advantage of the market opportunities.

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Kreuzerová, Barbora. "Fenomén baru a barmana za socialismu". Master's thesis, 2014. http://www.nusl.cz/ntk/nusl-330440.

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This dissertation deals with the profession of bartender between years 1958 and 1988 in socialist Czechoslovakia. It describes the development of mixology after the WW2 and difficulties it was facing in the socialist period up to late Eighties. Through interviews with contemporary witnesses, the author examines bad habits, shortcomings and abuses of the system behind the bar. Attention is paid to the availability and shortages of different kinds of alcohol and non-alcoholic drinks. The author also looks at bartenders as illicit moneychangers. The work analyses regulatory laws valid at this period and offers compact description of the most interesting and popular bars in Prague at that time.

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Libros sobre el tema "Alcoholic cocktails"

Primiceri, Antonio. Cocktails. Barcelona: De Vecchi, 1992.

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Blue, Anthony Dias. The complete book of mixed drinks: More than 1,000 alcoholic and non-alcoholic cocktails. New York: HarperCollins Publishers, 1993.

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Edible cocktails. Avon, Mass: Adams Media, 2012.

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Larousse des cocktails. Paris]: Larousse, 2009.

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Calabrese, Salvatore. Cocktails for wimps. New York: Sterling, 2002.

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The book of cocktails. Tucson, AZ: HP Books, 1986.

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Ridgwell, Jenny. The book of cocktails. London: Salamander Bks., 1986.

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Difford, Simon. Diffordsguide cocktails, volume 5: Over 1500 cocktails. London: Sauce Guides Ltd., 2003.

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Cocktails. Paris: Larousse, 2006.

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Muliar, Doris. Cocktails for drivers: 100-proof pleasure. Munich, Germany: Silverback Books, Inc., 2003.

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Capítulos de libros sobre el tema "Alcoholic cocktails"

Schruers, Matthew. "An IP Lawyer Walks Into a Bar". En Creativity without Law. NYU Press, 2017. http://dx.doi.org/10.18574/nyu/9781479841936.003.0003.

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Matt Schruers demonstrates that from their earliest days as delivery mechanisms for medicines, to the era of patent elixirs, to today’s resurgence of craft cocktails, alcoholic beverages have been fruitful ground for innovation. Although cocktail recipes are unprotected by copyright or patent law, new cocktail recipes are far from scarce, despite the fact that these inventions can be freely copied and used by competitors. While culinary creations are regulated through informal norms, innovation in the mixological arts is driven by market strategies, in particular by cross-financing the investments made in easily copied information. Cocktails are often devised and sold as services, rather than products, as well as promotion for the spirits they contain. As this chapter colorfully illustrates, classic intellectual property theory often fails to account for market-based innovation incentives.

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Miller, Adrian. "Seeing through a Glass Darkly". En President's Kitchen Cabinet. University of North Carolina Press, 2017. http://dx.doi.org/10.5149/northcarolina/9781469632537.003.0006.

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This chapter explores the ways that presidents have used beverages as either subterfuge or a symbol for their presidency. This chapter shows how the power of the U.S. temperance movement in the eighteenth and nineteenth centuries affected the public drinking habits of presidents and the presence of alcoholic drinks at White House functions. Such power also affected public acknowledgement of a wine cellar in the White House and to what extent such cellar was stocked with wine. This chapter chronologically profiles Arthur Brooks (White House wine cellar custodian), Charles Ficklin (White House wine steward), and Alonzo Fields. The chapter elaborates on presidential drinkways through a succession of beverages: wine, punch, eggnog, cocktails, and beer. The chapter ends with recipes for Inauguration punch, White House eggnog, and White House honey ale.

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"Dangerous cocktails: drugs and alcohol within the family". En Psychoanalytic Theory for Social Work Practice, 162–73. Routledge, 2004. http://dx.doi.org/10.4324/9780203341155-22.

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Lehman, David. "Here’s to Crime!" En The Mysterious Romance of Murder, 95–102. Cornell University Press, 2022. http://dx.doi.org/10.7591/cornell/9781501763625.003.0006.

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This chapter details alcohol consumption in noir. The hard-boiled detective novel came into being during the raucous last years of Prohibition, hence the genre is soaked in whiskey, sinfulness, and the dark. The detective in Chandler, Hammett, and their successors is a loner who may not have a secretary, but he reliably has a bottle of whiskey in the desk drawer and a hip flask in his pocket, and he reaches for one or the other when bad news hits. The cocktail occurs in the narrative stream of Chandler's prose quite frequently. Though his detective doesn't mind drinking alone, he also revels in the cocktail hour as a social ritual, regardless of the venue.

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Ford, Chris y Tom Carnwath. "Polydrug use: cocktails and combinations, including benzodiazepines, alcohol and cannabis". En Care of Drug Users in General Practice, 43–56. 2^a ed. CRC Press, 2021. http://dx.doi.org/10.1201/9780429091322-5.

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Phillips, Victoria. "Triumphing over “Exhaustion,” 1963–1974". En Martha Graham's Cold War, 165–200. Oxford University Press, 2020. http://dx.doi.org/10.1093/oso/9780190610364.003.0007.

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“She may be too tired to tour again,” announced a State Department official at a meeting to discuss Martha Graham’s 1962 tour. Performance shots of Graham’s sexually explicit Phaedra showed her as the aging protagonist in a long, bejeweled cocktail dress costume, with an extended leg inarticulate and bent, foot unpointed, its rounded, bunioned joints in evidence. Although she had used the cover of modernism to challenge the boundaries of sexuality with Phaedra on tour in 1962 in order to keep herself relevant, the strategy backfired. After touring for the Kennedys, the company performed at the Edinburgh Festival, and Graham came under congressional scrutiny for her work. In addition, foundation funding began to dry up as ageism enveloped Graham and modernism. After the assassination of Kennedy, Graham performed in London and Portugal with State Department support under Lyndon B. Johnson, but her failing physicality became a press refrain. With great reluctance, she retired and lapsed into an alcoholic coma. As the company struggled to survive, Graham recovered and retook control with Ron Protas. With renewed vigor, Graham tapped old contacts in Washington and staged fundraising events, drawing on her expertise with glamour and diplomacy. She obtained a tour under the Richard M. Nixon administration back to Asia, a primary area of diplomatic concern. After Nixon’s resignation, Secretary of State Henry Kissinger continued to support Graham, and she also latched on to the new first lady, Betty Ford, and left for Asia as the “First Lady of Modern Dance.”

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