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Добірка наукової літератури з теми "Beverages"

Автор: Grafiati

Опубліковано: 4 червня 2021

Оновлено: 29 липня 2024

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Статті в журналах з теми "Beverages"

Kim, Hyeyoung, and Lisa A. House. "Linking Consumer Health Perceptions to Consumption of Nonalcoholic Beverages." Agricultural and Resource Economics Review 43, no. 1 (April 2014): 1–16. http://dx.doi.org/10.1017/s1068280500006870.

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This study explored factors influencing consumers' beverage consumption. Consumers drank greater shares of beverages perceived as healthy and, in most cases, drank smaller shares of a beverage when they perceived alternative beverages as more healthy. One exception was carbonated sugar-sweetened beverages; the share of their consumption increased as health perceptions of 100 percent juice increased and vice versa. Another important determinant of beverage consumption share was objective and subjective health knowledge. Beverage drinking habit, which was measured by whether a beverage was consumed daily or weekly, was the most significant factor in explaining a beverage's diet share.

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Hughes, Abigail, Jennifer Hanson, and Elizabeth Daniels. "University Students’ Knowledge and Perceptions Regarding the Nutrient Content of Plant-Based Beverages." Current Developments in Nutrition 5, Supplement_2 (June 2021): 555. http://dx.doi.org/10.1093/cdn/nzab043_007.

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Abstract Objectives While the consumption of milk in the U.S. continues to decline, plant-based beverages, like almond milk, are becoming increasingly popular. The purpose of this study was to assess university students’ knowledge and perceptions on the nutrient content of plant-based beverages they consume. Methods An online survey was used to collect responses from students at three U.S. universities. Responses were collected from February through September 2020. Students were asked to describe the type of plant-based beverage they drank most often. They were then asked to indicate whether they thought the beverage was greater than, less than, or equal to low-fat cow's milk with regard to energy, protein, vitamin D, and calcium content. Participants were instructed to respond without looking-up their answers, and they were given the option to select “I am not sure” as a response to each question. Using product nutrient labels, responses were scored for accuracy. Results One hundred forty-four students who indicated they drank plant-based beverages completed the survey. Fifty-four % (n = 77) correctly rated the energy content of their beverage, 23% (n = 34) were unsure, 14% (n = 20) overestimated, and 8% (n = 11) underestimated the energy content. When asked about protein, 34% (n = 49) were unsure, 22% (n = 32) overestimated, 21% (n = 30) accurately estimated, and 2% (n = 3) underestimated their beverage's content. For calcium, 43% (n = 58) underestimated, 32% (n = 43) were unsure, 20% (n = 33) answered accurately, and 4% (n = 5) overestimated the content of their beverage. Lastly, for vitamin D, 38% (n = 50) were unsure, 38% (n = 50) underestimated, 23% (n = 30) were accurate, and 1% (n = 1) overestimated the amount of vitamin D in their plant-based beverage. Conclusions Roughly half of all students had an accurate understanding of the energy content of the plant-based beverages they consume. However, the majority did not have an accurate understanding of their beverage's protein, vitamin D, or calcium content. Overall, students appeared to pay attention to the calorie content more than any other nutrient. Although more research is needed, the findings suggest the need to improve students’ awareness of nutrition information and labeling in order to make informed beverage choices. Funding Sources College of Health and Human Sciences, Kansas State University.

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Akter, Rozina, Mohammad Ali Asgor Moral, AKM Bashar, Md Khalequzzaman, Mir Md Mofazzal Hossain, and 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, no. 1 (March 30, 2024): e70826. http://dx.doi.org/10.3329/bsmmuj.v17i1.70826.

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Background: In any beverage, human tooth enamel dissociates into its ionic products at a threshold pH of beverage <5.5. This study was done to illustrate and compare the demineralization level of enamel after exposure to alcoholic (beer, wine, distilled spirit) and non-alcoholic (carbonated beverage, apple cider vinegar, commercial fruit juice) beverages. Methods: Prior to starting this quasi-experimental study of beverage exposure, buccal surface of enamel was scanned under scanning electron microscope to examine the existing score of enamel samples. Twenty-four non-demineralized samples were randomly flushed with attributed beverage and saliva simultaneously for three minutes by a digital automatic flusher. Samples were further scanned under scanning electron microscope after 30 exposures. Results: pH levels of all beverages were <5.5. After exposure to beverages, all samples were demineralized and 66.6% of samples had the demineralization score of 3. Demineralization score of 2 was observed in 33.3% of samples. The demineralization mean score in non-alcoholic beverages was 3.0 compared to alcoholic beverages 2.3 (P=0.02). Conclusion: All tested beverages had potential to demineralize the enamel structure. The enamel demineralization capacity of non-alcoholic beverages was higher compared to alcoholic beverages. The demineralization capacity of beverages is inversely proportional to their pH.

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Mielby, Line, Qian Wang, Sidsel Jensen, Anne Bertelsen, Ulla Kidmose, Charles Spence, and Derek Byrne. "See, Feel, Taste: The Influence of Receptacle Colour and Weight on the Evaluation of Flavoured Carbonated Beverages." Foods 7, no. 8 (July 26, 2018): 119. http://dx.doi.org/10.3390/foods7080119.

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A study was designed to assess whether the individual and combined effects of product-intrinsic and product-extrinsic factors influence the perception of, and liking for, carbonated beverages. Four hundred and one participants tasted samples of one of three flavours (grapefruit, lemon, or raspberry) of carbonated aromatised non-alcoholic beer. The beverages were served in receptacles that differed in terms of their colour (red or black) and weight (lighter—no added weight, or heavier—20 g weight added). Each participant received the same beverage in each of the four different receptacles, and rated how much they liked the drink. They also evaluated the intensity of each beverage’s sweetness, bitterness, sourness, and carbonation. The results revealed a significant influence of the colour of the receptacle on perceived carbonation, with the beverages tasted from the red receptacles being rated as tasting more carbonated than when served in black receptacles. In terms of flavour, the participants liked the raspberry beverage significantly more than the others, while also rating it as tasting sweeter and less bitter than either of the other flavours. Furthermore, there was a more complex interaction effect involving the weight of the receptacle: Specifically, the perceived bitterness of the beverage moderated the relationship between the receptacle weight and the perceived carbonation. At high levels of bitterness, the drinks were perceived to be more carbonated when served from the heavier receptacle as compared to the lighter one. These findings highlight the complex interplay of product extrinsic and intrinsic factors on the flavour/mouthfeel perception and preference for beverages, and stress the importance of taking both internal product development and external packaging into account in the design of health-oriented beverages.

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Zhang, 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 (July 14, 2022): e13563. http://dx.doi.org/10.7717/peerj.13563.

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To study the effects of different types of commercially available drinks/beverages on neurobehavior using the model organism C. elegans, and critically review their potential health hazards. Eighteen kinds of beverages from the supermarket were randomly selected and grouped into seven categories namely functional beverage, tea beverage, plant protein beverage, fruit juice beverage, dairy beverage, carbonated beverage and coffee beverage. The pH value, specific gravity and osmotic pressure were also examined. The L4 stage N2 worms were exposed to different concentration of tested beverages (0, 62.5, 125, 250 and 500 µL/mL) for 24 h to measure the survival rate and locomotory behavior such as head thrashing, body bending as well as pharyngeal pumping. All the 18 beverages tested did not induce any visible lethal effects in the nematodes. However, exposure to different types of tested beverages exhibited different effects on the behavioral ability of C. elegans: (1) sports functional beverage and herbal tea drink accelerated the head thrashing and body bending of nematodes when compared to the control group (P < 0.05). (2) The vibration frequency of the pharyngeal pump of nematodes was significantly accelerated after treated with three plant protein beverages (almond milk, coconut milk and milk tea) and dairy products A and B (P < 0.05), and decelerated after treatment with other tested beverages. (3) Carbonated beverage significantly inhibits the head thrashing, body bending and pharyngeal pumping vibration (P < 0.05). Our results indicate that 18 kinds of popular beverages in the market have different influence on the neurobehavior in C. elegans, which may be related to their different components or properties. Further research would be required to conduct a systematic analysis of the effect of beverages by appropriate kinds, taking into consideration other endpoints such as reproduction, lifespan and molecular stress response, etc., and to elucidate the mechanism for its potential health hazards.

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Frolova, Yuliya, Valentina Vorobyeva, Irina Vorobyeva, Varuzhan Sarkisyan, Alexey Malinkin, Vasily Isakov, and Alla Kochetkova. "Development of Fermented Kombucha Tea Beverage Enriched with Inulin and B Vitamins." Fermentation 9, no. 6 (June 8, 2023): 552. http://dx.doi.org/10.3390/fermentation9060552.

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Kombucha is a sweet and sour beverage made by fermenting a liquid base with a symbiotic culture of bacteria and yeast. Different tea substrates, carbohydrate sources, and additional ingredients are used to create beverages with different physical and chemical characteristics. The purpose of this work was to create a recipe and technology to study the properties of the beverage based on kombucha with a given chemical composition. The content of added functional ingredients (vitamins and inulin) in quantities comparable with reference daily intake was the specified parameter characterizing the distinctive features of the enriched beverages. For fermentation using symbiotic cultures of bacteria and yeast, a black tea infusion sweetened with sucrose was used as a substrate. The changes in the physicochemical characteristics of the fermented tea beverage base were evaluated. The dynamics of changes in pH, acidity, the content of mono- and disaccharides, ethanol, organic acids, polyphenolic compounds, and volatile organic substances were shown. The fermentation conditions were selected (pH up to 3.3 ± 0.3, at T = 25 ± 1 °C, process duration of 14 days) to obtain the beverage base. Strawberry and lime leaves were used as flavor and aroma ingredients, and vitamins with inulin were used as functional ingredients. Since the use of additional ingredients changed the finished beverage’s organoleptic profile and increased its content of organic acids, the final product’s physical–chemical properties, antioxidant activity, and organoleptic indicators were assessed. The content of B vitamins in the beverages ranges from 29 to 44% of RDI, and 100% of RDI for inulin, which allows it to be attributed to the category of enriched products. The DPPH inhibitory activity of the beverages was 82.0 ± 7%, and the ethanol content did not exceed 0.43%. The beverages contained a variety of organic acids: lactic (43.80 ± 4.82 mg/100 mL), acetic (205.00 ± 16.40 mg/100 mL), tartaric (2.00 ± 0.14 mg/100 mL), citric (65.10 ± 5.86 mg/100 mL), and malic (45.50 ± 6.37 mg/100 mL). The technology was developed using pilot equipment to produce fermented kombucha tea enriched with inulin and B vitamins.

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Sikalidis, Angelos K., Anita H. Kelleher, Adeline Maykish, and 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, no. 10 (September 23, 2020): 490. http://dx.doi.org/10.3390/medicina56100490.

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The Beverage Guidance System has established dietary recommendations for daily intake of commonly consumed beverages including water, tea, coffee, milk, non-calorically sweetened beverages, and calorically sweetened beverages. As obesity in America continues to be a growing problem, this guidance becomes of increasing importance due to many beverages’ potential links to Type 2 Diabetes Mellitus (T2DM), Cardiovascular disease (CVD), and numerous other harmful health effects. However, the growing popularity of “better for you” beverages is causing a shift in the market, with consumers pushing for healthier beverage alternatives. Beverages simultaneously present advantages while posing concerns that need to be evaluated and considered. In this review, health effects of nonalcoholic beverages are discussed including various aspects of consumption and current trends of the beverage market such as the novel Soft Seltzer category as an alternative to Hard Seltzer and various mashups. A variety of advisory boards and agencies responsible for dietary guidelines in various countries suggest drinking water as the preferred practice for hydration.

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Zhong, Victor W., Alan Kuang, Rebecca D. Danning, Peter Kraft, Rob M. van Dam, Daniel I. Chasman, and Marilyn C. Cornelis. "A genome-wide association study of bitter and sweet beverage consumption." Human Molecular Genetics 28, no. 14 (May 2, 2019): 2449–57. http://dx.doi.org/10.1093/hmg/ddz061.

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Abstract Except for drinking water, most beverages taste bitter or sweet. Taste perception and preferences are heritable and determinants of beverage choice and consumption. Consumption of several bitter- and sweet-tasting beverages has been implicated in development of major chronic diseases. We performed a genome-wide association study (GWAS) of self-reported bitter and sweet beverage consumption among ~370 000 participants of European ancestry, using a two-staged analysis design. Bitter beverages included coffee, tea, grapefruit juice, red wine, liquor and beer. Sweet beverages included artificially and sugar sweetened beverages (SSBs) and non-grapefruit juices. Five loci associated with total bitter beverage consumption were replicated (in/near GCKR, ABCG2, AHR, POR and CYP1A1/2). No locus was replicated for total sweet beverage consumption. Sub-phenotype analyses targeting the alcohol, caffeine and sweetener components of beverages yielded additional loci: (i) four loci for bitter alcoholic beverages (GCKR, KLB, ADH1B and AGBL2); (ii) five loci for bitter non-alcoholic beverages (ANXA9, AHR, POR, CYP1A1/2 and CSDC2); (iii) 10 loci for coffee; six novel loci (SEC16B, TMEM18, OR8U8, AKAP6, MC4R and SPECC1L-ADORA2A); (iv) FTO for SSBs. Of these 17 replicated loci, 12 have been associated with total alcohol consumption, coffee consumption, plasma caffeine metabolites or BMI in previous GWAS; none was involved in known sweet and bitter taste transduction pathways. Our study suggests that genetic variants related to alcohol consumption, coffee consumption and obesity were primary genetic determinants of bitter and sweet beverage consumption. Whether genetic variants related to taste perception are associated with beverage consumption remains to be determined.

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Lopes, Mariana, Chloé Pierrepont, Carla Margarida Duarte, Alexandra Filipe, Bruno Medronho, and Isabel Sousa. "Legume Beverages from Chickpea and Lupin, as New Milk Alternatives." Foods 9, no. 10 (October 14, 2020): 1458. http://dx.doi.org/10.3390/foods9101458.

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Recently, milk consumption has been declining and there is a high demand for non-dairy beverages. However, market offers are mainly cereal and nut-based beverages, which are essentially poor in protein (typically, less than 1.5% against the 3.5% in milk) and are not true milk replacers in that sense. In this work, new beverages from different pulses (i.e., pea, chickpea and lupin) were developed using technologies that enable the incorporation of a high level of seed components, with low or no discharge of by-products. Different processing steps were sequentially tested and discussed for the optimization of the sensorial features and stability of the beverage, considering the current commercial non-dairy beverages trends. The lupin beverage protein contents ranged from 1.8% to 2.4% (w/v) and the chickpea beverage varied between 1.0% and 1.5% (w/v). The “milk” yield obtained for the optimized procedure B was 1221 g/100 g of dry seed and 1247 g/100 g of dry seed, for chickpea beverage and lupin beverage, respectively. Sensory results show that chickpea beverage with cooking water has the best taste. All pulses-based beverages are typical non-Newtonian fluids, similarly to current non-dairy alternative beverages. In this respect, the sprouted chickpea beverage, without the cooking water, presents the most pronounced shear-thinning behavior of all formulations.

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Perumal, Aparna Kumar, and Jayaprada Rao Chunduri. "Characterization and development of Novel Whey-based Fermented Fruit Beverages." International Journal of Agricultural Sciences and Veterinary Medicine 11, no. 4 (October 20, 2023): 9–16. http://dx.doi.org/10.25303/1104ijasvm09016.

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Fermented beverages are developed from fruits or cereals or nuts. The development of the beverage changes with the composition of the ingredient, the inoculum and the fermentation conditions. Milk-based fermented beverages are also available commercially. Whey is one of the waste milk products rich in proteins and can be considered for the development of beverages using fruits with rich medicinal value. The current study aims at developing a whey-based fruit-mixed fermented beverage (WFFB). Blueberry, kokum and pomegranate fruit pulps have been considered to prepare whey-based fermented beverages. The characteristic parameters are assessed prior to and post-development of beverages including organoleptic analysis. The results indicated concentration and type of the fruit mixture influence the beverage characteristics and richness with phytochemical composition. The organoleptic studies indicated that whey-based plum and pomegranate beverages are in consumer demand. These novel beverages with increased nutritional value, attractive colors, fruity smells, low alcoholic concentration, eco-friendly and best from waste play a significant role for preferred start-ups.

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Більше джерел

Дисертації з теми "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/.

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The beverage industry is tending towards the production of healthier, low calorie beverages containing only naturally derived ingredients. The use of these ingredients presents an opportunity for a rise in functional beverages but could also present beverage quality challenges. Using Hibiscus sabdariffa (Roselle) extracts, known for its functional properties, this research investigates some quality considerations that may result due to relevant changes to the production, storage and consumption of the beverage to suit clean label considerations. These issues relate to processing, calories reduction and stability. Several research questions have been generated under these categories and addressed in subsequent chapters of the thesis. From a Roselle beverage perspective, pasteurisation (in-bottle, 85oC for 20 minutes) and cold storage (below 4oC) were satisfactory for processing of the beverage. Stevia Rebaudioside A (SRA) was explored as a sugar replacer and displayed promising results such as improving the sensory attributes of the unsweetened Roselle extract. In physical and chemical tests, it matched the attributes of unsweetened beverages. However, it did not perform as well as sugar in either consumer studies and when combined with spice flavours. The spices (cinnamon, ginger and cloves) used for their flavouring and preserving properties did not improve consumer liking of the beverages in general but cinnamon demonstrated stabilising effects on the anthocyanins in a sugar sweetened Roselle beverage through a suspected co-pigmentation mechanism. Furthermore, cinnamon and ginger were deemed congruent with the Roselle flavour profile based on their performance in the consumer study. Further investigative work on spice and sweetener synergies and the understanding of their mechanisms were recommended.

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Williams, 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.

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Thesis (MTech (Food Technology))--Cape Peninsula University of Technology, 2016.
This 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.

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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.

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Food and beverage marketing influences the preferences and diet quality of adolescents. In 2009, about one third (23.8 million US dollars) of the 77 million US dollars spent on celebrity marketing targeted to American adolescents promoted sugar-sweetened beverages (SSB) associated with obesity and type 2 diabetes. Research is limited on how celebrity endorsement influences adolescents' SSB choices and intake. This M.S. thesis describes a study with three research objectives conducted among 28 adolescents in Virginia to explore their beverage intake and views about celebrity endorsement of beverage products. Participants completed four activities including: BEVQ-15 to determine the type and amount of beverages consumed; a familiarity survey with 48 celebrities and their endorsements for six beverage product categories; Q methodology study that used 48 celebrity images depicting beverage brand and product endorsements where participants sorted the images on a normal distribution (+4 to -4) based on perceived celebrity credibility (i.e., expertise, attractiveness and trust); and a post Q sort questionnaire. The BEVQ-15 revealed that 96.3% of participants did not adhere to healthy beverage guidelines. A majority of participants recognized between 51% and 75% of the celebrities, but only 4.9% accurately identified celebrities and their associated beverage endorsement category. The Q methodology study used factor analysis to identify three unique viewpoints: (1) entertainment image emulators; (2) inspirational celebrities for perceived healthier beverages; and (3) multi-cultural celebrity appreciators. Study results may inform future policies and actions to ensure that celebrity endorsement encourages adolescents to buy and consume healthy beverages that align with guidelines.
Master of Science

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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.

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Riboflavin, also known as vitamin B2 and one of the most easily absorbed nutrients,can be found in many different organisms. The most abundant source of riboflavin ismilk and dairy products; however it is also present in meat, fish and certain types ofvegetables and fruit. Riboflavin is an important part of a healthy diet in order to keep skin, eyes and nervous systems healthy. Some studies indicate that riboflavin plays an important role in cancer and cardiovascular diseases.As known, milk is extremely sensitive to light. Riboflavin is one of the factorsresponsible for the light-induced degradation of milk. In combination with light andoxygen riboflavin may act as a photosensitizer. When vitamin B2 absorbs blue-greenlight, an excited triplet state of riboflavin is generated through a process called intersystem crossing. Reactive oxygen species, such as singlet oxygen, is then formed by reaction of excited riboflavin triplet with dissolved oxygen present in milk. Light exposure of milk can lead to off-flavor and damage of vitamins by reaction of singlet oxygen with amino acids and lipids in milk. Unfortunately, most of the packaging materials today do not protect milk from light completely. The formation of singlet oxygen can also be prevented by adding quenchers that are able to deactivate riboflavin triplets.Certain amino acids and carotenoids are well known flavin quenchers.The purpose of this study was to investigate how well riboflavin triplets can bequenched by amino acids cysteine, histidine, methionine, tyrosine and tryptophan. Thequenching properties of hydrophilic carotenoid crocin were studied as well. Crocinhas been under investigation of researches at the Departement of Physics at NTNU.Lumiflavin, which is one of the riboflavin’s photodegradation products, was used instead of riboflavin. The former is more stable and has similar photochemical characteristics as the latter.The quenching of lumiflavin triplets was studied by using laser flash photolysis. Itconsists of irradiating the sample under investigation with a short-lived laser flash. The method was used to measure the kinetic decay rate of lumiflavin in aqueous buffer with and without different concentrations of a quencher. The data were fitted to two different decay models. From pseudo-first-order rate constants the quenching rate constants were determined for each amino acid and crocin. All amino acids and crocin used in this study showed a quenching effect on the lumiflavin triplets. Further, it was determined whether the fitting models are suitable for these kind of measurements by simulating the decay of lumiflavin with and without any quencher. More studies on the fitting models have to be done to be able to get reliable results.

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Hedrick, 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.

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Attention on beverage intake, specifically sugar-sweetened beverages (SSB), has increased in recent years (1). Energy-containing beverages do not provide the same satiety as solid foods, and intake of solid food is not spontaneously reduced when energy-containing beverages are consumed (2,3). This may contribute to positive energy balance (1). Conversely, a reduction in energy intake occurs by replacing SSB with water and may facilitate weight loss (4,5). A valid, reliable and sensitive assessment tool for quantifying beverage consumption and determining its influence on weight status could help advance research on this topic. Three studies were conducted to develop the BEVQ, a self-administered quantitative beverage intake questionnaire. First study (n=105): the 19-item BEVQ's validity was examined by comparing participant's beverage intake to the "gold standard" of dietary intake assessment, food intake records; reliability was assessed by comparing two BEVQ's, administered two weeks apart. The BEVQ demonstrated acceptable validity (R2=0.53, water g; 0.46, 0.61 total beverage g, kcal; 0.49, 0.59 SSB g, kcal) as well as reliability (all correlations P<0.001) (6). Second study (n=1,596): the BEVQ underwent exploratory factor analyses (EFA) to identify the potential to reduce items. Three beverage items, which contributed <10% to total beverage intake g, kcal, were eliminated; EFA identified beer and light beer as a combined category. The refinement led to the 15-item BEVQ, which produced a lower readability score of 4.8 and shorter administration time (~2 min) (7). Third study (n=70): the ability of the BEVQ-15 to detect changes in beverage intake was evaluated by increasing participant water and fruit juice consumption and evaluating BEVQ-15 outcomes before and after the feeding period. Increases in water, juice and total beverage (g) were detected during the intervention period (P<0.001) (8). This rapid, valid, reliable and sensitive beverage intake assessment tool may determine the habitual intake of SSB and other beverages, and evaluate the effectiveness of clinical and public health interventions which aim to address national SSB recommendations. Future work is needed to evaluate the validity and reliability of the BEVQ-15 in children, as well as develop cost-effective noninvasive biomarkers that can objectively estimate intake of specific foods/dietary components (9).
Ph. D.

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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.

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This study analyzes the economic and demographic drivers of household demand for at-home consumption of nonalcoholic beverages in 1999. Drivers of available intake of calories, calcium, vitamin C, and caffeine associated with the purchase of nonalcoholic beverages also are analyzed. The 1999 ACNielsen HomeScan Panel, purchased by the U. S. Department of Agriculture, Economic Research Service, is the source of the data for this project. Many different classifications of beverages were analyzed including milk(whole, reduced fat, flavored, and non-flavored), regular and low-calorie carbonated soft drinks, powdered soft drinks, isotonics(sports drinks), juices(orange, apple, vegetable, and other juices), fruit drinks, bottled water, coffee(regular and decaffeinated), and tea(regular and decaffeinated). Probit models were used to find demographic drivers that affect the choice to purchase a nonalcoholic beverage. Heckman sample selection models and cross tabulations were used to find demographic patterns pertaining to the amount of purchase of the nonalcoholic beverages. The nutrient analysis indicated that individuals receive 211 calories, 217 mg of calcium, 45 mg of vitamin C, and 95 mg of caffeine per day from all nonalcoholic beverages. A critical finding for the nutrient analysis was that persons within households below 130% of poverty were receiving more calories and caffeine from nonalcoholic beverages compared to persons within households above 130% of poverty. Likewise, persons in households below 130% of poverty were receiving less calcium and vitamin C from nonalcoholic beverages compared to persons in households above 130% of poverty. Price and cross-price elasticities were examined using the LA/AIDS model. Methodological concerns of data frequency, beverage aggregations, and censoring techniques were explored and discussed. Own-price and cross-price elasticities for the beverages were uncovered. Price elasticities by selected demographic groups also were investigated. Results indicated that price elasticities varied by demographics, specifically for race, region, and presence of children within the household. The information uncovered in this dissertation helps to update consumer demand knowledge and nutritional intake understanding in relation to nonalcoholic beverages. The information can be used as a guide for marketing strategists for targeting and promotion as well as for policy makers looking to improve nutritional intake received from nonalcoholic beverages.

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Hofmann, Saskia Iris. "The mouthfeel of black tea beverages." Thesis, University of Nottingham, 2018. http://eprints.nottingham.ac.uk/52182/.

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The mouthfeel and texture of food and beverage products play an important role in consumer liking. However, to date these key sensory properties have received limited attention from researchers and our understanding of texture and mouthfeel perception in food remains restricted. For tea, a popular beverage enjoyed around the globe, astringency is the most frequently highlighted mouthfeel attribute. Since black tea is commonly consumed with milk and sugar, research investigating the mouthfeel of tea as impact by these added ingredients is of commercial interest. The aim of this PhD research was to gain a better understanding of the mouthfeel perception of black tea beverages using sensory and instrumental methods. In order to achieve this, a model system consisting of black tea instant powder, sugar, and fat (added as oil-in-water emulsion) was developed which allowed for the independent variation of the design factors (tea, sugar, fat). Firstly, a mouthfeel lexicon was developed using Quantitative Descriptive Analysis (QDA), and the impact of tea, sugar and fat on the perception of selected attributes was assessed by a trained panel (n=10) using a Design of Experiments approach to generate predictive polynomial models from a D-optimal design. Furthermore, the temporal perception of astringency and bitterness over multiple sips of tea was assessed by a trained panel(n=9) using Time Intensity measures. The effect of sweetness and viscosity from sucrose was decoupled using sweeteners and thickeners and the effect of sugar on astringency and bitterness perception was investigated in more detail. Once the mouthfeel perception of black tea beverages was explored, instrumental methods were deployed to reveal possible correlations between instrumental parameters and mouthfeel perception. Two instrumental methods were used: a force plate to measure the frictional and vibrational behaviour of tea samples, whilst an accelerometer was used to measure vibrations related to tongue movements using a technique called “acoustic tribology”. The results showed that besides astringency, fat-driven attributes, such as “thickness”, “slipperiness” and “mouth coating”, play a significant role in the mouthfeel perception of black tea beverages. Predictive polynomial models revealed the complex effects of key ingredients on the mouthfeel of tea. The results showed that tea was not a significant factor (p > 0.05) for the attributes “thickness” and “mouth coating”, whereas for all other attributes all three design factors affected perception significantly (p < 0.001). It was found that astringent and bitter intensity was reduced by the addition of fat and sugar in a similar fashion. However, when evaluated over time, it was found that astringency and bitterness had distinctly different temporal profiles in tea, illustrating the importance of temporal ratings. A build-up in astringency and bitterness intensity with increasing number of sips gave further insight into the perception of both attributes during tea consumption, representing a normal tea drinking behaviour. Furthermore, the data indicated that sugar reduces astringency due to its sweetness and not the rise in viscosity. The results from the force plate experiment showed that the addition of 5% fat significantly reduced the friction coefficient of tea samples (p < 0.0001) and that an addition of 10% fat did not reduce the friction coefficient further (p=0.97). It was also shown that the friction coefficient did not vary significantly between tea levels (p=0.324). The results also revealed that fat-driven attributes were negatively correlated to friction and that astringency was a complex precept, which was difficult to predict using instrumental methods, resulting in a poor correlation between friction coefficient and astringency (R2=0.16). The results from the “acoustic tribology” experiment indicated that mouthfeel was linked to measured vibrations caused by tongue movements. Furthermore, differences in tea composition resulted in different oral vibrations, and it was observed that for example “thick” is positively correlated to low frequency vibrations. The results of this research on the perceived mouthfeel of tea provide much needed insight into this key sensory property of tea. These results will be further useful for product developers interested in producing ready-todrink tea beverages where mouthfeel is likely to be a critical factor for consumer liking and commercial success.

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Yan, Bing. "High Pressure Homogenization of Selected Liquid Beverages." The Ohio State University, 2016. http://rave.ohiolink.edu/etdc/view?acc_num=osu1471376403.

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Sarpong, Eric Mensah. "Essays in labor economics alcohol consumption and socioeconomic outcomes /." unrestricted, 2006. http://etd.gsu.edu/theses/available/etd-12112006-213322/.

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Thesis (Ph. D.)--Georgia State University, 2006.
Includes 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).

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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.

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Книги з теми "Beverages"

Dineen, Jacqueline. Beverages. Hillside, N.J: Enslow Publishers, 1988.

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Varnam, Alan H., and Jane P. Sutherland. Beverages. Boston, MA: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2508-0.

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Dineen, Jacqueline. Beverages. London: Young Library, 1985.

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Shahidi, Fereidoon, and Deepthi K. Weerasinghe, eds. Nutraceutical Beverages. Washington, DC: American Chemical Society, 2003. http://dx.doi.org/10.1021/bk-2004-0871.

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Parliment, Thomas H., Chi-Tang Ho, and Peter Schieberle, eds. Caffeinated Beverages. Washington, DC: American Chemical Society, 2000. http://dx.doi.org/10.1021/bk-2000-0754.

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Dennis, Alfred. Nonalcoholic beverages. Washington, DC: Office of Industries, U.S. International Trade Commission, 1997.

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G, Birch G., and Lindley M. G, eds. Alcoholic beverages. London: Elsevier Applied Science Publishers, 1985.

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Dennis, Alfred Littleton. Nonalcoholic beverages. Washington, DC: Office of Industries, U.S. International Trade Commission, 1997.

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Harney, Amy K. Malt beverages. Washington, DC: Office of Industries, U.S. International Trade Commission, 1995.

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Dennis, Alfred. Nonalcoholic beverages. Washington, DC: Office of Industries, U.S. International Trade Commission, 1997.

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Частини книг з теми "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.

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Bourland, Charles T., and 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.

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Potter, Norman N., and 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.

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Deakin, Jeffrey J. "Beverages." In Organic Chemistry, 83–104. Boca Raton: CRC Press, 2024. http://dx.doi.org/10.1201/9781032664927-4.

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Varnam, Alan H., and 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.

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Varnam, Alan H., and 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.

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Varnam, Alan H., and 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.

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Varnam, Alan H., and 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.

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Varnam, Alan H., and 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.

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Varnam, Alan H., and 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.

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Тези доповідей конференцій з теми "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.

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The development of Indonesian heritage herbal beverages from traditional forms to powder herbal beverages which are processed into powder or beverage form is expected to be able to improve the quality of these herbal beverages. This herbal drink has several health benefits such as the presence of antioxidant compounds that can scavenge free radicals to maintain immunity. The powdered herbal drink is made to make it easier to consume, efficiently, and maintain health. This study aims to produce herbal beverages from herbal medicine from commodities of meniran, ginger, java ginger, lemongrass, and palm sugar to determine the physical, chemical, and antioxidant activity of powder herbal beverages. The research method used foam mat drying with herbal formulas in the form of meniran, ginger, java cucumber, lemongrass, and palm sugar. This study was observed with several parameters, namely physical analysis with pH measurement, chemical analysis of moisture content and ash content, and analysis of DPPH antioxidant activity. The form of the product is a powdered powder herbal drink based on SNI standards the quality of traditional powdered beverages. The results obtained in comparing four samples of herbal drink powder from the parameters of the optimum moisture content, ash content, pH and antioxidant activity were, respectively, 2.72%; 3,63%; 6.31; 5.33 μg/ml.

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Abramova, I. M., M. E. Medrish, V. B. Savel'eva, A. G. Romanova, and 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.

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This work describes the ionic composition studies of several distilled alcoholic beverages by ion chromatography with conductometric detection. Typical mass concentrations ranges for cations and anions have been established. Microelement migration from filter cardboard used in alcoholic beverage production has been researched. Introducing the described express methods into the quality control system for alcoholic beverages obtained from herbal raw materials will make it possible to control the critical points in their production, thereby timely eliminating the drinks quality deterioration causes.

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Sommer, Abigail, and 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.

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Fish oil and its component fatty acids, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), have demonstrated health benefits including reducing cardiac death risk and lowering inflammation. Yet, fish consumption is below recommended levels, indicating a need for accessible and safe sources of EPA and DHA. The objective of this study was to incorporate EPA- and DHA-rich oils from various sources into plant milks. It was hypothesized that physical and oxidative stability of fortified plant milks would differ by beverage and oil type due to varying structures, viscosity, and endogenous antioxidant compounds. Four beverage types (water, oat milk, soymilk, and almond milk) and three oil types (high-oleic sunflower oil, fish oil, and yeast oil plus algae oil) were utilized. The physical and chemical properties of the beverages were monitored over 15 days at 4°C and 55°C. Turbidity, viscosity, and color were analyzed. The oil droplet size was measured using dynamic light scattering. Oxidation was measured using peroxide value, thiobarbituric acid reactive substances, and low-field nuclear magnetic resonance. Turbidity did not differ between samples. Viscosity was influenced by beverage type (water, 0.5 mPa⋅s; soy, 9 mPa⋅s; oat, 39 mPa⋅s, almond, 48 mPa⋅s) but not oil type. Color was affected by beverage and oil type. Beverage but not oil type influenced mean particle size (D32) (soy, 533nm; water, 776nm; oat, 1190nm; almond, 1688nm). Beverages with no oil or sunflower oil had approximately 50% lower levels of oxidation as compared to those with fish oil and yeast/algae oil. Soymilk samples with fish or yeast/algae oil oxidized approximately 25-140% less than other beverages. Future work will include sensory evaluation and a clinical study to assess bioavailability, safety, and compliance. The analysis of fortified plant milks will help determine the optimal source and vehicle for EPA and DHA, ultimately resulting in a commercially viable beverage.

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Alsaif, Hussain F., and 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.

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Disposable cups tend to be a viable solution as a packaging method for hot or cold beverages, but they have adverse environmental impact. They represent a concern for consumers due to the excessive use of trees during production of paper cups and non-biodegradability of plastic cups. The mobility and convenience of reheating the beverage in a microwave oven, for example, encourages the use of disposable cups. In this project, an environmentally-friendly solution is presented to reduce the use of plastic and paper cups that harm the environment. Compared to other existing products, this device maintains a desired temperature of a hot or cold beverage for extended periods of time using insulation and power from a thermoelectric cooler. The proposed design consists of a double-wall mug with outer steel and inner copper cylinders. The base of the copper cylinder is integrated with a thermoelectric cooler and a control system. The development of the device is governed by the performance of preserving desired temperature of beverages for longer times compared to conventional mugs and containers. Testing methods consist of thermal FEA simulation, CFD simulation and physical prototype testing showing a temperature difference of 30 °C with the added thermal system to the mug.

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Berdis, Elizabeth, John Buckley, and 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.

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Citrus flavors play a significant role in the beverage industry. Citrus-based beverages and those containing citrus flavor components lead the flavor category for beverages today. The essential oils used in flavors are obtained during fruit juice processing. In order to process these essential oils for flavor applications, various separation technologies are used. The purpose of this paper is to present an overview of various aspects of citrus flavor technology. It will give a brief review of factors that affect oil quality during processing operations. Basic distillation principles and factors affecting distillation are presented as well as flavor application, separation technology and alternative process technologies. Paper published with permission.

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Parrado, Lina Ximena, Andrés Felipe Bahamon, and 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.

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This study presents the consumer acceptance of coffee beverages made from espresso coffee pods (CCE) and american coffee pods (CCA), six quality attributes were evaluated by a sensory panel conformed to judges of different experience level. A physicochemical characterization was made for the coffee powder in CCA and CCE. The beverage preparation via different machines was made for to observe the influence on the consumers acceptance. The coffee powder in CCA showed high aw and high moisture content, this factors should affect the consumer perception; in general, a low acceptance level of coffee beverages made from CCE and CCA was observed, maybe because of the strong habit of consuming filtered coffees. Keywords: Coffee; Espresso; American; sensory; physiochemical.

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Aulia Wicaksari, Sifa, Dian Novita Chandra, Helda Khusun, and 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.

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The global prevalence of excess adiposity increases annually, including in Indonesia. High energy intake from sugar becomes a global concern since it causes weight gain, tooth decay, and non-communicable diseases. This cross-sectional study assessed the association between body mass index and sugar-sweetened beverage consumption among college students. The study was conducted in Universitas Indonesia, West Java, Indonesia, during March – June 2019. The respondents were 161 college students living in dormitory aged 19-21 years old. They were enrolled using convenience sampling. Anthropometric measurement was obtained to calculate body mass index. The 7-days fluid record was the tool for assessing sugar-sweetened beverage consumption. Data were analyzed using SPSS version 20. The median body mass index was 20.6 (15.11–41.29) kg.m-2, and added sugar intake in beverage was 23.4 (0–134.4) grams per day. 24.2% of respondents had excess adiposity status, and 11.8% of respondents consumed added sugar in beverages exceeding 50 grams a day. Most of the respondents had inadequate total energy intake and low physical activity levels. Adjusted to total energy intake, physical activity level, and gender; body mass index significantly associated with sugar-sweetened beverages consumption in added sugar intake (p-value=0.048, β=1.810, 95% CI 0.014–3.606, r = 0.229, R square=0.028).

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Nikitina, 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.

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Mayurnikova, L., A. Koksharov, N. Gornikov, T. Krapiva, and 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.

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URBONAVIČIENĖ, Dalia, Ramunė BOBINAITĖ, Jonas VIŠKELIS, Pranas VIŠKELIS, and 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.

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Juices and beverages with bioactive compounds are consumed for their nutritive and health benefits. Beverages fortified with various functional ingredients are an important product category within the functional food segment. In this study tomato juice with various proportions of apple, carrot and sweet corn juice together with isomerised lycopene extract were used for formulation of functional beverages. Chemical composition and physicochemical properties of prepared juice blends was evaluated and a sensory analysis was conducted in order to identify the most acceptable blends. The addition of concentrated isomerised lycopene extract with -carotene to tomato juice as well as juice blends significantly increased the levels of lycopene and especially the levels of cis-lycopene in the final products. The content of total lycopene in the juice blends varied from 16.21 mg/100 g to 25.65 mg/100 g, whereas the content of cis-lycopene – from 9.16 to 14.46 mg/100 g. The juice blends containing apple juice had the lowest pH and the highest titratable acidity. Higher percentage of apple, sweet corn or carrot juice in the blends resulted in higher contents of TSS in the functional beverage. The addition of apple, carrot, and sweet corn juice significantly changed the initial color of the tomato juice. The lowest colour difference (E) values had tomato-carrot juice blends (6.8–7.3), whereas the highest E had tomato juice with 25 and 35 % of sweet corn juice (10.6 and 14.3, respectively). Sensory evaluation revealed that the most acceptable taste had tomato-apple juice blend with 35 % apple juice and tomato-carrot juice blend with 40 % carrot juice.

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Звіти організацій з теми "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.

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Allcott, Hunt, Benjamin Lockwood, and Dmitry Taubinsky. Should We Tax Sugar-Sweetened Beverages? An Overview of Theory and Evidence. Cambridge, MA: National Bureau of Economic Research, May 2019. http://dx.doi.org/10.3386/w25842.

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Cawley, John, and 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.

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Obbagy, 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.

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Obbagy, 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.

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Obbagy, 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.

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Obbagy, 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.

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Wiecha, Jean L., and Mary K. Muth. Agreements Between Public Health Organizations and Food and Beverage Companies: Approaches to Improving Evaluation. RTI Press, January 2021. http://dx.doi.org/10.3768/rtipress.2021.op.0067.2101.

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Efforts in the United States and abroad to address the chronic disease epidemic have led to the emergence of voluntary industry agreements as a substitute for regulatory approaches to improve the healthfulness of foods and beverages. Because of the lack of access to data and limited budgets, evaluations of these agreements have often been limited to process evaluation with less focus on outcomes and impact. Increasing scientific scope and rigor in evaluating voluntary food and beverage industry agreements would improve potential public health benefits and understanding of the effects of these agreements. We describe how evaluators can provide formative, process, and outcome assessment and discuss challenges and opportunities for impact assessment. We explain how logic models, industry profiles, quasi-experimental designs, mixed-methods approaches, and third-party data can improve the effectiveness of agreement design and evaluation. These methods could result in more comprehensive and rigorous evaluation of voluntary industry agreements, thus providing data to bolster the public health impacts of future agreements. However, improved access to data and larger evaluation budgets will be needed to support improvements in evaluation.

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English, 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.

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Shchurenko, Anastasia. PATENT PROTECTION OF MODERN SMART TECHNOLOGIES. Intellectual Archive, March 2024. http://dx.doi.org/10.32370/iaj.3045.

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Анотація:

FORMING THE BASIS OF A PATENT APPLICATION TO PROTECT THE TECHNOLOGY FOR PRODUCING SMART COMPOSITE CONFECTIONERY PRODUCTS AND HOMOGENIZED BEVERAGES. Using TRIZ and ARIZ analytical tools when preparing a provisional patent application to the US Patent Office. The specialization of the technical solution underlying the application is the production technology of composite confectionery products and smart combined food drinks (drinking emulsions) with a high degree of homogenization.

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