Acid Drinks
Mostrando 1-12 de 26 artigos, teses e dissertações.
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1. Development of a Simple and Fast Procedure Based on Acid Dilution for Determination of Macro and Microelements in Guarana-Based Beverages by ICP OES
A simple analytical procedure is proposed for the direct analysis of guarana-based beverages in order to determine nutrient elements by inductively coupled plasma optical emission spectrometry (ICP OES). A Box-Behnken design, combined with Derringer’s desirability function, was applied to the simultaneous optimization of the ICP OES radiofrequency (RF), sa
J. Braz. Chem. Soc.. Publicado em: 2021-07
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2. Development of a method for simultaneous analysis of caffeine and taurine in energy drinks by micellar electrokinetic chromatography with diode-array detector
Abstract The objective of this study was to develop, optimize and validate a fast and reliable method for the simultaneous determination of caffeine and taurine contents by micellar electrokinetic chromatography with diode array detector, using direct and indirect detection concomitantly. Multivariate statistical techniques were used as a central composite d
Food Sci. Technol. Publicado em: 16/09/2019
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3. Organic brown sugar and jaboticaba pulp influence on water kefir fermentation
RESUMO O kefir de água é considerado um alimento funcional com características probióticas. Pode ser melhorado com adição de açúcar mascavo orgânico e frutas nativas do Brasil, como a jabuticaba. Objetivou-se avaliar os efeitos do tipo de açúcar mascavo: orgânico e convencional e da presença ou ausência de polpa de jabuticaba na fermentação d
Ciênc. agrotec.. Publicado em: 09/09/2019
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4. Effect of foods and drinks on primary tooth enamel after erosive challenge with hydrochloric acid
The aim of this study was to evaluate the effect of industrialised foods and drinks on primary tooth enamel previously eroded with hydrochloric acid (HCl). The crowns of one hundred two specimens were subjected to an erosive challenge with HCl and randomly divided into six groups (n = 17): Chocolate Milk (Toddynho® - Pepsico) - negative control; Petit Suiss
Braz. oral res.. Publicado em: 04/08/2015
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5. Evaluation of Direct Analysis for Trace Elements in Tea and Herbal Beverages by ICP-MS
In general, inductively coupled plasma mass spectrometry (ICP-MS) food analysis requires numerous sample treatment steps that imply an increase of analysis time and the use of chemicals. In this study, the main objective was to evaluate the applicability of the direct analysis by ICP-MS to determine twelve elements (Al, As, Ba, Cd, Cr, Cu, Fe, Mn, Ni, Pb, Se
J. Braz. Chem. Soc.. Publicado em: 2015-06
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6. How erosive drinks and enzyme inhibitors impact bond strength to dentin
Concern has been raised about the bonding of restorative procedures to an erosive lesion, given the change in organic and inorganic composition and structure of this substrate. This in vitro study evaluated the effect of erosive drinks and an enzyme inhibitor (2% chlorhexidine digluconate – 2% CHX) on bond strength to dentin. Sixty sound human third molars
Braz. oral res.. Publicado em: 2015
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7. Chromosomal damage and apoptosis analysis in exfoliated oral epithelial cells from mouthwash and alcohol users
Chromosomal damage and apoptosis were analyzed in users of mouthwash and/or alcoholic beverages, using the micronucleus test on exfoliated oral mucosa cells. Samples from four groups of 20 individuals each were analyzed: three exposed groups (EG1, EG2 and EG3) and a control group (CG). EG1 comprised mouthwash users; EG2 comprised drinkers, and EG3 users of b
Genet. Mol. Biol.. Publicado em: 14/11/2014
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8. Starter cultures used in probiotic dairy product preparation and popular probiotic dairy drinks
Dairy products that contain probiotic bacteria are those that are produced with various fermentation methods, especially lactic acid fermentation, by using starter cultures and those that have various textures and aromas. Fermented dairy products are popular due to their differences in taste and their favourable physiological effects. Today, fermented dairy
Food Sci. Technol. Publicado em: 2014-06
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9. Protein turnover, amino acid requirements and recommendations for athletes and active populations
Skeletal muscle is the major deposit of protein molecules. As for any cell or tissue, total muscle protein reflects a dynamic turnover between net protein synthesis and degradation. Noninvasive and invasive techniques have been applied to determine amino acid catabolism and muscle protein building at rest, during exercise and during the recovery period after
Braz J Med Biol Res. Publicado em: 2012-10
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10. Avaliação in vitro e in situ do potencial erosivo do suco de laranja modificado por cálcio e alguns polímeros alimentares / In vitro and in situ evaluation of the erosive potential of the orange juice modified with calcium and some food-approved polimers
O objetivo deste trabalho foi avaliar in vitro e in situ o potencial erosivo do suco de laranja modificado por cálcio e alguns polímeros alimentares. Este estudo foi dividido em quatro fases. Na primeira, as seguintes substâncias: lactato de cálcio (Ca), goma xantana (XG), hexametafosfato de sódio (HMP), tripolifosfato de sódio (STP), pirofosfato de s�
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 10/06/2011
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11. Caracterização química e influência da bebida do café na síndrome metabólica e estresse oxidativo em ratos Zucker diabéticos / Chemical characterization and influence of the coffee drink on metabolic syndrome and oxidative stress in diabetic Zucker rats
This study aimed to evaluate the antioxidant activity of coffee soft drink in three different degrees of roasting, in vitro and in vivo and the effect of that drink in Zucker diabetic rats with metabolic syndrome. In all experiments, the beverage was prepared under the same methodology. Were determined the contents of the aqueous extract, ash, soluble solids
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 09/07/2010
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12. Fructose and cardiometabolic disorders: the controversy will, and must, continue
The present review updates the current knowledge on the question of whether high fructose consumption is harmful or not and details new findings which further pushes this old debate. Due to large differences in its metabolic handling when compared to glucose, fructose was indeed suggested to be beneficial for the diet of diabetic patients. However its growin
Clinics. Publicado em: 2010