Beverages
Mostrando 1-12 de 321 artigos, teses e dissertações.
-
1. Trends in consuming alcoholic beverages among adolescents and young adults of school age: sexes differences
Abstract Objective: To analyze the tendency of alcoholic beverage consumption among adolescents and young adults at school age according to their sexes. Methods: This is a trend research study in public schools of the municipality of Petrolina, between 2014 and 2016, with 3146 students aged between 12 and 24 years old. The instrument was constituted by soc
Jornal de Pediatria. Publicado em: 2023
-
2. Association between the consumption of sugar-sweetened beverages and food markers: National Dietary Survey 2008-2009
Resumo Analisar a associação entre o consumo de bebidas adoçadas (BA) e marcadores da alimentação saudável (MAS) e não saudável (MANS), bem como seu impacto sobre esses marcadores na dieta da população brasileira. Os dados de consumo alimentar foram analisados por meio de registros alimentares de dois dias não consecutivos em indivíduos com 10 an
Ciência & Saúde Coletiva. Publicado em: 2022
-
3. Cardiovascular Risk Factors in Haul Truck Operators of the Mining Sector Working a Rotational Schedule
Abstract Background: Due to the growing concern about work-related social and health aspects, occupational health and safety has become relevant. Objective: This work aims to develop a model to assist cardiovascular risk management in a team of haul truck operators, who work in rotating shifts at a mining company in Brazil. Methods: This longitudinal stud
International Journal of Cardiovascular Sciences. Publicado em: 2022
-
4. 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
-
5. Ancestral fermented indigenous beverages from South America made from cassava (Manihot esculenta)
Abstract Fermented indigenous foods are of global interest, in the case of South America, fermented beverages made from cassava (Manihot esculenta) are a vital component in the daily life and diet of indigenous groups. Traditional fermentation methods promote the microbiota of beverages and consequently the generation of secondary metabolites during the spon
Food Sci. Technol. Publicado em: 2021-06
-
6. Chemical monitoring of baru (dipteryx alata vog.) pulp fermented beverage
Abstract Considering that the consumption of baru is not yet fully diffused among humans, it is possible to perceive the need for its greater use, mainly because it is a natural source of sugars, essential raw material for the production of various products, such as beverages fermented. In view of the above, the objective of this work was to develop fermente
Food Sci. Technol. Publicado em: 2021-06
-
7. Influência do consumo de alimentos ultraprocessados durante a gestação nas medidas antropométricas do bebê, do nascimento ao primeiro ano de vida: uma revisão sistemática
Resumo Objetivos: realizar uma revisão sistemática de estudos que investigaram a influência do consumo de alimentos ultraprocessados (AUP) na gestação nas medidas antropométricas do recém-nascido até um ano de idade. Métodos: foram pesquisados estudos de coorte e transversais nas bases BVS, Cinahl, Cochrane, Embase, Pubmed, Scopus e Web of Science
Rev. Bras. Saude Mater. Infant.. Publicado em: 2021-03
-
8. 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
-
9. MAIN MINERALS AND ORGANIC COMPOUNDS IN COMMERCIAL ROASTED AND GROUND COFFEE: AN EXPLORATORY DATA ANALYSIS
Coffee is one of the most popular beverages in the world, however, little information is found regarding the mineral composition of commercial roasted and ground coffees (RG) and its correlation with organic bioactive compounds. 21 commercial Brazilian RG coffee brands - 9 traditional (T) and 12 extra strong (ES) roasted ones - were analyzed for the Cu, Ca,
Quím. Nova. Publicado em: 2021-01
-
10. Nutritional quality and sensory attributes of date palm spathes beverage supplemented with pollen grains
Abstract The aim of this study was to fortify date palm spathes beverage with pollen grains. The nutritional quality and sensory attributes of the developed products were evaluated. The results showed that pollen grains significantly (P < 0.05) influenced the nutritional and sensory qualities of date palm spathe beverages. With minor exceptions, fortificatio
Food Sci. Technol. Publicado em: 2020-12
-
11. Impactos da pandemia
Abstract This study aimed to develop and characterize mixed beverages (suchás) formulations based on organic apple juice and cardamom tea (F1= 50:50 vv−1, F2 = 60:40 vv−1 and F3 =70:30 vv−1). The formulation (F3) presented the highest total phenolic compounds content (31.79 mg EAG g-1), antioxidant activity (50.04 µg mL-1), total soluble solids (5.1
Estud. av.. Publicado em: 2020-12
-
12. Physicochemical characteristics and sensory acceptance of a mixed beverage based on organic apple juice and cardamom tea (Elettaria cardamomum) with allegation of functional properties
Abstract This study aimed to develop and characterize mixed beverages (suchás) formulations based on organic apple juice and cardamom tea (F1= 50:50 vv−1, F2 = 60:40 vv−1 and F3 =70:30 vv−1). The formulation (F3) presented the highest total phenolic compounds content (31.79 mg EAG g-1), antioxidant activity (50.04 µg mL-1), total soluble solids (5.1
Food Sci. Technol. Publicado em: 2020-12