Orange Beverages
Mostrando 1-12 de 13 artigos, teses e dissertações.
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1. Physicochemical and microbiological stability of mixed nectar of orange and uvaia
RESUMO: A introdução de frutos do cerrado em sucos e néctares é uma alternativa interessante para as indústrias de bebidas, pois permite desenvolver produtos inovadores, com importantes fontes nutritivas e bioativas. Assim, o objetivo deste estudo foi elaborar formulações de néctar misto de laranja e uvaia e uma formulação de néctar de laranja (c
Cienc. Rural. Publicado em: 04/07/2019
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2. Fermented milk beverage: formulation and process
RESUMO: Produtos lácteos são uma alternativa adequada como alimentos funcionais por apresentarem excelente valor nutricional, por serem amplamente aceitos e consumidos além de apresentar potenciais matrizes para inoculação de microrganismos probióticos. O objetivo deste estudo foi desenvolver uma bebida láctea fermentada com frutas adicionada de cult
Cienc. Rural. Publicado em: 21/03/2019
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3. Orange juice with a high-fat meal prolongs postprandial lipemia in apparently healthy overweight/obese women
ABSTRACT Objective We investigated the postprandial response of lipid markers to a high-fat meal (HFM) with two different beverages in apparently healthy normal-weight and overweight/obese women. Subjects and methods This crossover, randomized study enrolled 36 women, of whom 21 had normal weight (body mass index [BMI] 22 ± 1.8 kg/m2) and 15 had overwei
Arch. Endocrinol. Metab.. Publicado em: 24/11/2016
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4. Cytotoxic and genotoxic potential of powdered juices
Abstract Powdered juices are widely consumed by the population especially because of their convenient preparation, availability in various fruit flavors and low cost when compared to other industrialized beverages. They have complex formulation, consisting of several classes of food additives. However, there are no scientific studies on the toxicity of these
Food Sci. Technol. Publicado em: 19/01/2016
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5. Surface properties of multilayered, acrylic resin artificial teeth after immersion in staining beverages
AbstractObjective To evaluate the effect of staining beverages (coffee, orange juice, and red wine) on the Vickers hardness and surface roughness of the base (BL) and enamel (EL) layers of improved artificial teeth (Vivodent and Trilux).Material and Methods Specimens (n=8) were stored in distilled water at 37°C for 24 h and then submitted to the tests. Afte
J. Appl. Oral Sci.. Publicado em: 2015-08
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6. Titratable acidity of beverages influences salivary pH recovery
A low pH and a high titratable acidity of juices and cola-based beverages are relevant factors that contribute to dental erosion, but the relative importance of these properties to maintain salivary pH at demineralizing levels for long periods of time after drinking is unknown. In this crossover study conducted in vivo, orange juice, a cola-based soft drink,
Braz. oral res.. Publicado em: 11/02/2015
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7. Influence of different beverages on the force degradation of intermaxillary elastics: an in vitro study
Objective: The aim of this study was to evaluate in vitro the effects of frequently ingested beverages on force degradation of intermaxillary elastics. Material and Methods: One hundred and eighty 1/4-inch intermaxillary elastics (TP Orthodontics) were immersed into six different beverages: (1) Coca-Cola®; (2) Beer; (3) Orange juice; (4) Red wine; (5) Co
J. Appl. Oral Sci.. Publicado em: 2013-04
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8. Erosive potential of industrial orange beverage in deciduous enamel and glass ionomer cements (in vitro) / POTENCIAL EROSIVO DE BEBIDAS INDUSTRIALIZADAS DE LARANJA SOBRE O ESMALTE DECÍDUO E CIMENTOS IONOMÉRICOS (IN VITRO)
Este estudo, in vitro, tem por objetivo determinar o potencial erosivo de bebidas industrializadas de laranja sobre o esmalte decíduo, cimento de ionômero de vidro de alta viscosidade Ketac Molar EasyMixTM - (CIV) e cimento de ionômero de vidro modificado por resina - VitremerTM - (CIV-MR), através da alteração da microdureza e rugosidade superficial.
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 28/02/2012
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9. Evaluation of changes in surface roughness and chemical composition of the composite and bovine enamel submitted different surface treatments / Avaliação das alterações de rugosidade superficial e composição química do compósito e esmalte dental bovino submetido a diferentes tratamentos superficiais
Objectives: To evaluate qualitatively and quantitatively changes in the surface and chemical composition of bovine enamel and composite, using hydrogen peroxide 38% when submitted to different surface treatments. Method: It was used 120 fragments from the tooth surface of bovine incisors, and in one half was prepared and a standard cavity restored with compo
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 29/09/2009
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10. Sucos de laranja : abordagem química, física, sensorial e avaliação de embalagens
Oito amostras comerciais de suco adoçado e néctar de laranja foram analisadas quanto às características físico-químicas e quanto à aceitação, por 101 consumidores. Constatou-se que as amostras apresentavam conformidade com a legislação vigente para os parâmetros físico-químicos. Os dados de aceitação foram analisados por ANOVA, teste de Tukey
Publicado em: 2006
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11. Effect of acidic beverages and toothbrushing upon restorative materials used in noncarious cervical lesion / "Efeitos de bebidas com baixo pH e da escovação dental simulada sobre os materiais restauradores utilizados em lesões cervicais não cariosas"
This study evaluated in vitro the effect of acidic beverages (orange juice, Coca-Cola soft drink, whisky) and toothbrushing upon restorative materials used in noncarious cervical lesions: one hybrid composite (Filtek Z250/3M), one microfill composite (Durafill VS/Heraeus Kulzer), one flow composite (Natural Flow/DFL), one compomer (Dyract/Dentsply) and one r
Publicado em: 2005
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12. Estudo de algumas caracteristicas bioquimicas de levedura isoladas de bebidas alcoolicas andinas e brasileiras e de amostras de flores, frutas, melaço e mosto de usinas de açucar e alcool
The objective of this research was to use a variety of alcoholic beverages, molasses, and mashes from sugar and alcohol stations, flowers and fruits, as a source of yeasts for the study of the fermentation capability of the strains isolated and their possible utilization in ferment active processes. Beverages from the mountain region of the Andes, i.e. from
Publicado em: 1990