Beverage Market
Mostrando 1-12 de 36 artigos, teses e dissertações.
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1. Trace analysis of environmental endocrine disrupting contaminant bisphenol A in canned, glass and polyethylene terephthalate plastic carbonated beverages of diverse flavors and origin
Abstract Bisphenol A (BPA) is a hazardous contaminant demonstrating endocrine disrupting properties, and assumed to be involved in the pathogenesis of various cancer diseases for instance prostate, lung and breast cancer. The objective of the present study was to estimate the BPA amounts in carbonated beverages from the Saudi Arabian market for the first tim
Food Sci. Technol. Publicado em: 2021-03
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2. Dementia and COVID-19: complications of managing a pandemic during another pandemic
Abstract A new juice market, consisting of mixtures of fruits, is expanding in the beverage segment, in order to increase even more the nutritional and sensory characteristics. In addition, in the preparation of juices, the option exists to replace water with coconut water. The aim of this study was to develop and optimize mixed juices based on coconut water
Dement. neuropsychol.. Publicado em: 2020-12
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3. Optimization for sensory and nutritional quality of a mixed berry fruit juice elaborated with coconut water
Abstract A new juice market, consisting of mixtures of fruits, is expanding in the beverage segment, in order to increase even more the nutritional and sensory characteristics. In addition, in the preparation of juices, the option exists to replace water with coconut water. The aim of this study was to develop and optimize mixed juices based on coconut water
Food Sci. Technol. Publicado em: 2020-12
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4. Alternative production of craft lager beers using artichoke (Cynara scolymus L.) as a hops substitute
Abstract Beer is a fermented beverage made from barley malt and hops under the action of a suitable yeast. The main function of hops in the brewing process is to provide bitterness, characteristic flavours and aromas to the beverage. However, hops only began to be added to the formulation of this beverage starting in the ninth century. Therefore, the use of
Food Sci. Technol. Publicado em: 2020-03
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5. Alternative production of craft lager beers using artichoke (Cynara scolymus L.) as a hops substitute
Abstract Beer is a fermented beverage made from barley malt and hops under the action of a suitable yeast. The main function of hops in the brewing process is to provide bitterness, characteristic flavours and aromas to the beverage. However, hops only began to be added to the formulation of this beverage starting in the ninth century. Therefore, the use of
Food Sci. Technol. Publicado em: 13/12/2019
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6. Sensory quality of Coffea arabica L. genotypes influenced by postharvest processing
Abstract The specialty coffee market has grown significantly in the past decades and has several cultivars with productive potential. The objective of this study was to evaluate the sensory profile of the beverage produced from Coffea arabica L. genotypes based on postharvest processing and to identify cultivars with the greatest genetic potential for coffee
Crop Breed. Appl. Biotechnol.. Publicado em: 05/12/2019
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7. Stability of a dairy-based electrolyte replenishment beverage
Abstract This study targeted the commercial sterility and shelf life evaluation of an isotonic beverage formulated with ricotta cheese whey (scotta). The beverage was processed at 95 °C/50 s (B1), 90 °C/40 s (B2) and 85 °C/30 s (B3), all stored at 25 °C in the dark. Commercial sterility tests were carried out to evaluate the microbiological stability of
Food Sci. Technol. Publicado em: 16/05/2019
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8. Study of the consumers of ready-to-drink juices and fruit nectars
Abstract Juices and fruit nectars are an important segment of the beverage market in Brazil. The aim of this study was to analyze and characterize the profile of consumers of ready-to-drink juices and fruit nectars. A semi-structured questionnaire was applied to 389 patrons, intentionally and conveniently, when they approached the shelves. The chi-square tes
Food Sci. Technol. Publicado em: 21/09/2017
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9. UtilizaÃÃo de extrato hidrossolÃvel de soja na elaboraÃÃo de bebida fermentada simbiÃtica / Use of hydrosoluble soybean extract in the preparation of symbiotic fermented beverage
In Brazil, the grain harvest in 2007/08 was about 145 million tons, a record for the domestic agriculture. In 2008 soybeans led to participation in the value of production of temporary and permanent crops with 39.18% which were superseded by the 2009/2010, in which the Paranà state reached the first place in soybean production in Brazil. As possible benefit
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 02/07/2012
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10. Fatores estratégicos explorados pelas empresas processadoras de lácteos para inserir-se no mercado de bebidas à base de soja Nadir Paula da Rosa, Jean Philippe Palma Révillion / Strategic factors explored by dairy processing companies for their insertion in the soy-based beverage market
Esta pesquisa pretende caracterizar e compreender a inter-relação entre fatores de natureza mercadológica e competitiva, considerados pelos gestores de empresas brasileiras processadoras de lácteos para se inserir no mercado de bebidas à base de soja. O método utilizado foi o de estudo multi-caso, aplicando como técnicas de pesquisa: i) coleta de dado
Publicado em: 2011
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11. Estudo computacional da etapa fermentativa da produção de cerveja e proposta de uma estratégia de controle para o processo. / Selection of models and proposal of a control strategy for the fermentative stage of the beer production. 2010
Beer is the oldest alcoholic beverage in the world, and its processing has been evolving along the time. Nowadays, beer trading occupies an important position in the economic market since it is the most consumed beverage in Brazil and around the world. Due to this economic significance, the search for more efficient processes that are able to keep the sensor
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 05/03/2010
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12. Uma abordagem heurística para o problema de roteamento de veículos com designação de entregadores extras / A heuristic approach for the vehicle routing problem with assignment of extra deliveries
The pursuit of excellence in customer service drives companies to investigate strategies that help to produce satisfactory solutions to the market, as is the case of beverage companies. One of the obstacles faced by this sector is the difficulty in distributing the demanded products within regular working hours due to long service times in each demand site.
Publicado em: 2010