Relevant bibliographies by topics / Acid drinks

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers

Academic literature on the topic 'Acid drinks'

Author: Grafiati
Published: 4 June 2021
Last updated: 11 February 2022

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Journal articles on the topic "Acid drinks"

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Grenby, T. H., A. Phillips, T. Desai, and M. Mistry. "Laboratory studies of the dental properties of soft drinks." British Journal of Nutrition 62, no. 2 (1989): 451–64. http://dx.doi.org/10.1079/bjn19890045.

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The composition and dental properties of eight different soft drinks, representing some of the most popular types used in the UK, were examined. Demineralization experiments were conducted on hydroxylapatite, the basic component of dental enamel, determining calcium dissolving by atomic absorption spectroscopy and phosphorus by u.v. visual spectrophotometry. The titratable acid content of the drinks was found to give a better guide than their pH to their potential dental erosiveness. The sugar content, in their ready-to-drink form, varied from zero in a low-calorie product up to almost 14 % in
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Bonke, Astrid, Sander Sieuwerts, and Iben Lykke Petersen. "Amino Acid Composition of Novel Plant Drinks from Oat, Lentil and Pea." Foods 9, no. 4 (2020): 429. http://dx.doi.org/10.3390/foods9040429.

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Plant-based drinks (PBDs) as alternatives to milk is a fast-growing market in much of the western world, with the demand increasing every year. However, most PBDs from a single plant ingredient do not have an amino acid profile that matches human needs. Therefore, this study set out to combine plant ingredients to achieve a more balanced amino acid profile of novel plant drinks, by combining a high content of oat with the pulses pea (Pisum sativum) and lentil (Lens culinaris) in a solution. After removal of the sediment, the resulting plant drinks were composed of what could be kept in suspens
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Cortellino, Giovanna, and Anna Rizzolo. "Storage Stability of Novel Functional Drinks Based on Ricotta Cheese Whey and Fruit Juices." Beverages 4, no. 3 (2018): 67. http://dx.doi.org/10.3390/beverages4030067.

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To study the storage stability of drinks produced by blending ricotta cheese whey (RCW) with fruit juices, apple-RCW and apple and blueberry mix (50:50)-RCW (juice/RCW ratio: 70/30, 14.5% soluble solids content) were prepared. Color, sugar and organic acid profiles, antioxidant composition, and sensory features were analyzed after 15 to 150 days of storage on an open shelf at room temperature. A browning phenomenon occurred in the apple-RCW-based drink, while no significant color changes occurred in the mix-based drink. Significant degradation of polyphenol compounds (TPC) occurred in both dri
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N, Kanchana, Veeranan Arun Giridhari V, and Vijayalakshmi R. "Development and Evaluation of Whey-based Herbal Beverages as Health Drink." Madras Agricultural Journal 108, March (2021): 1–5. http://dx.doi.org/10.29321/maj.10.000478.

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The present study aimed to developwhey-based herbal beverages and to evalautetheir physical, chemical, and sensory properties. The pH, titrable acidity (% lactic acid) and total soluble solids (⁰Brix) of whey used for the development of whey based herbal drinks were found to be 5.21, 0.23 and 6.4 respectively. The proximate composition of whey such as lactose (g/100g), protein (g/100g) and fat (g/100g) were 4.28, 0.28 and 0.13, respectively. The whey (65%), sugar (11%), H1 - brahmi extract (3%), H2 - mint extract (2%) and H3 - jaljeera powder (0.15%) were standardized for the formulation of wh
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Yusmarini, Yusmarini, Vonny Setiares Johan, Shanti Fitriani, Emma Riftyan, and Olo Marasi Siagian. "Pemanfaatan Lactobacillus plantarum 1 RN2-53 dalam Pembuatan Minuman Probiotik Berbasis Sari Buah Melon dengan Variasi Penambahan Sukrosa." Jurnal Teknologi dan Industri Pertanian Indonesia 13, no. 1 (2021): 21–26. http://dx.doi.org/10.17969/jtipi.v13i1.18531.

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Lactic acid bacteria which have the potential as probiotic agents are often used in the manufacture of functional food products and one of them is fermented drink. The research objective was to utilize isolate of Lactobacillus plantarum 1 RN2-53 in the manufacture of melon juice-based fermented drinks and to acquire the best concentration of sucrose addition for the quality of fermented drinks. The study used a randomized complete design which variations in the addition of sucrose treatment, namely without the addition of sucrose as a control and the addition of sucrose 2, 4, 6, and 8%, respec
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NASSEREDDIN, REEM A., and MOHAMMED I. YAMANI. "Microbiological Quality of Sous and Tamarind, Traditional Drinks Consumed in Jordan." Journal of Food Protection 68, no. 4 (2005): 773–77. http://dx.doi.org/10.4315/0362-028x-68.4.773.

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This study was conducted to evaluate the microbiological quality of sous (a drink prepared by extracting dried roots of Glycyrrhiza glabra) and tamarind (a drink prepared by infusing Tamarindus indica dried pulp), traditional drinks consumed in Jordan. Twenty-one samples of sous and 44 samples of tamarind were collected from the local market in Amman, Jordan. Water is the major component of the drinks. Sous drink is characterized by having an alkaline pH (range, 6.6 to 9.9; mean, 8.6), whereas tamarind drink has an acidic pH (range, 1.8 to 3.7; mean, 2.8). The drinks are not processed for safe
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Lau, Oi-Wah, and Shiu-Fai Luk. "Spectrophotometric Determination of Ascorbic Acid in Canned Fruit Juices, Cordials, and Soft Drinks with Iron(III) and 1,10-Phenanthroline as Reagents." Journal of AOAC INTERNATIONAL 70, no. 3 (1987): 518–20. http://dx.doi.org/10.1093/jaoac/70.3.518.

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Abstract A simple and accurate spectrophotometric method has been developed for the determination of ascorbic acid in canned fruit juices, cordials, and soft drinks, based on the reduction of iron(III) by ascorbic acid to iron(II), which is then complexed with 1,10-phenanthroline. Background correction is necessary for most samples and can be achieved by copper(II)-catalyzed oxidation of the acid. The calibration graph was linear from 0 to 8 μg/mL of ascorbic acid with a slope of 0.12/ppm. The precision for the determination of ascorbic acid in a lemon drink containing 210 μg/mL of the acid wa
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VIEDMA, PILAR MARTINEZ, HIKMATE ABRIOUEL, NABIL BEN OMAR, ROSARIO LUCAS LÓPEZ, EVA VALDIVIA, and ANTONIO GÁLVEZ. "Antibacterial Protection by Enterocin AS-48 in Sport and Energy Drinks with Less Acidic pH Values." Journal of Food Protection 72, no. 4 (2009): 881–84. http://dx.doi.org/10.4315/0362-028x-72.4.881.

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The low pH and acid content found in sports and energy drinks are a matter of concern in dental health. Raising the pH may solve this problem, but at the same time increase the risks of spoilage or presence of pathogenic bacteria. In the present study, commercial energy drinks were adjusted to pH 5.0 and challenged with Listeria monocytogenes (drinks A to F), Staphylococcus aureus, Bacillus cereus, and Bacillus licheniformis (drink A) during storage at 37°C. L. monocytogenes was able to grow in drink A and survived in drinks D and F for at least 2 days. Addition of enterocin AS-48 (1 μg/ml fin
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PARK, YOEN JU, and JINRU CHEN. "Microbial Quality of Soft Drinks Served by the Dispensing Machines in Fast Food Restaurants and Convenience Stores in Griffin, Georgia, and Surrounding Areas." Journal of Food Protection 72, no. 12 (2009): 2607–10. http://dx.doi.org/10.4315/0362-028x-72.12.2607.

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This study was undertaken to evaluate the microbial quality of the soft drinks served by fast food restaurants and gas station convenience stores in Griffin, GA, and surrounding areas. The soft drinks were collected from the dispensing machines in 8 fast food restaurants or gas station convenience stores in 2005 (n = 25) and in 10 fast food restaurants or gas station convenience stores in 2006 (n = 43) and 2007 (n = 43). One hundred milliliters of each soft drink was filtered through a hydrophobic grid membrane filter. The remaining portion of the soft drink was kept at room temperature for 4
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Montero Castillo, Piedad Margarita, Yesid Alejandro Marrugo Ligardo, and Lesbia Cristina Julio González. "Protein Quality of Rice Drinks Fortified with Bovine and Porcine Blood Plasma." Revista Facultad Nacional de Agronomía Medellín 68, no. 1 (2015): 7487–96. http://dx.doi.org/10.15446/rfnam.v68n1.47835.

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The future of nutrition in Colombia, and perhaps in other developing countries, will depend in large part on the ability of food technology to take full advantage of the food sources available in the country and to adapt and develop new products that will vary and complement the diets of the majority of the population at a low cost. The objective of this study was to evaluate the protein quality of rice-based drinks fortified with bovine and porcine blood plasma. Six treatments were prepared with different levels of fortification (14.5%, 18.5% and 29%). The effects of the plasma type and the a
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Dissertations / Theses on the topic "Acid drinks"

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Zídková, Anežka. "Stanovení sladidel a konzervantů v energetických nápojích metodou HPLC." Master's thesis, Vysoké učení technické v Brně. Fakulta chemická, 2019. http://www.nusl.cz/ntk/nusl-401842.

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This master´s thesis is focused on simultaneous determination of sweeteners and preservatives in energy drinks by liquid chromatography coupled with DAD and ELSD detection. The method was optimized for determination of aspartame, acesulfame K, saccharin, sucralose, steviol glycosides, benzoic acid and sorbic acid. Analyses were carried out on the Poroshell 120 EC-C18 column (4.6 x 150 mm, 2.7 m, Agilent) using mixture of methanol, acetone and water with formic acid and trimethylamine as a gradient mobile phase at a flow rate 0,5 mL•min-1. Validation parameters were determined (limit of detecti
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Ferrari, Claudia. "Guarana-soft drinks, acids, pain and teeth." Thesis, McGill University, 2012. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=107885.

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INTRODUCTION: Deciduous and permanent teeth differ in shape and calcium content. Deciduous enamel and dentin are thinner and softer than permanent teeth. Chronic, frequent imbibing of acidulated pop-drinks imbibing is erosive, and dentinal pain occurs after rinsing with acidulated pop-drinks. Since calcium and phosphorous leach from teeth with acid drinks, we investigated pop-colas and pop-guaraná for pain sensitivity and erosion in adults and children. AIM: This research assessed (i) in vitro, the pH buffering, calcium, phosphorous and fluoride content of pop-guaraná and pop-colas. This resea
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Jang, Cholsoon. "A metabolite of branched chain amino acids drives vascular fatty acid transport and causes glucose intolerance." Thesis, Harvard University, 2016. http://nrs.harvard.edu/urn-3:HUL.InstRepos:26718711.

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Epidemiological and experimental data implicate branched chain amino acids (BCAAs) in the development of insulin resistance, but the mechanisms underlying this link remain unclear. Insulin resistance in skeletal muscle stems from excess accumulation of lipid species, a process that requires blood-borne lipids to first traverse the blood vessel wall. Little is known, however, of how this trans-endothelial transport occurs or is regulated. Here, we identify 3-hydroxy-isobutyrate (3-HIB), a catabolic intermediate of the BCAA valine, as a novel paracrine regulator of trans-endothelial transport of
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Scaramucci, Taís. "Avaliação in vitro e in situ do potencial erosivo do suco de laranja modificado por cálcio e alguns polímeros alimentares." Universidade de São Paulo, 2011. http://www.teses.usp.br/teses/disponiveis/23/23134/tde-20092011-172431/.

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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 sódio (PP) e suas combinações, foram adicionadas a um suco de laranja, disponível comercialmente, criando 15 sucos modificados. O suco sem aditivos foi utilizado como controle negativo (C-), e um suco de laranja modificado com cálcio (disponível co
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Babapour, Ayda Barid, and Maryam Nadalipour Gavitar. "Investigation of yeast Grown in SSF Dring Biothanol Production from Lignocellusosic Material." Thesis, Högskolan i Borås, Institutionen Ingenjörshögskolan, 2012. http://urn.kb.se/resolve?urn=urn:nbn:se:hb:diva-16498.

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Ethanol produced from lignocellulosic biomass has the potential to become a promisingalternative to gasoline. In this work the simultaneous saccharification and fermentation (SSF)technology was applied for ethanol production from hardwood with focus on cell growth,ethanol production and contamination.The SSF was performed at PH 5.5 and 35°C for different suspended solid concentrations(8%, 10% and 12%) of pretreated birch slurry which contained 16 % total suspended solids.Two different hexose fermenting yeast strain (Ethanol Red) and pentose fermenting yeaststrain were used.Quantifying the conc
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Mesquita, Késsia Suênia Fidelis de. "Efeito de alimentos e bebidas no esmalte dental decíduo após desafio erosivo com ácido clorídrico." Universidade de São Paulo, 2012. http://www.teses.usp.br/teses/disponiveis/58/58135/tde-04072012-115105/.

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O objetivo deste estudo foi avaliar o efeito, in vitro, de alguns alimentos e bebidas industrializados oferecidos como lanche às crianças, sobre o esmalte dental decíduo, após simulação de desafio erosivo intrínseco em função do tempo de exposição. A coroa de cento e dois incisivos decíduos hígidos foram fixadas em bases acrílicas, expondo-se uma área de 2mm de diâmetro da superfície vestibular. Os espécimes foram submetidos a um desafio erosivo com ácido clorídrico e divididos aleatoriamente em 6 grupos (n=17): Leite Achocolatado Toddynho (Pepsico) - controle negativo, Petit Suisse Danoninho
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Emtfors, Sandra, Lisbeth Holgersson, and Robert Friedrich. "Smaksatt proteinberikad havredryck : en vegetabilisk dryck fri från allergener." Thesis, Högskolan Kristianstad, Sektionen för lärande och miljö, 2013. http://urn.kb.se/resolve?urn=urn:nbn:se:hkr:diva-10753.

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Det kommer ständigt nya studier med olika hälsoråd angående kosten och fysiskaktivitet om hur vi ska undvika fetma, högt blodtryck samt hjärt- och kärlsjukdomar.Intresset av proteinets effekt på uppbyggnad av muskelmassa vid fysisk aktivitet harökat. Detta har medfört ett stort urval av olika drycker med proteintillskott påmarknaden, främst ur animaliskt ursprung.Syftet med detta examensarbete var att ta fram en vegetabilisk proteinberikadhavredryck som förväntas hjälpa kroppen vid återhämtning. Arbetet innebar att utvecklaett recept baserat på de Nordiska Näringsrekommendationer 2004 (NNR) me
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FANG, TZU-YUN, та 方姿云. "The Development Of Functional γ- Aminobutyric Acid Drinks". Thesis, 2017. http://ndltd.ncl.edu.tw/handle/68750772420468793734.

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Hsiao, Kuang-Yuan, and 蕭光遠. "Analysis of Hyaluronic Acid in the Commercial Drink and Cosmetic Products." Thesis, 2011. http://ndltd.ncl.edu.tw/handle/21931822628045099155.

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碩士<br>大同大學<br>生物工程學系(所)<br>99<br>Carbazole method was employed to measure 5 cosmetics containing hyaluronic acid. Concentration of glucuronic acid in the hyaluronic acid can be measured by carbazole method. Among the 5 cosmetics, the content of hyaluronic acid are 2.27 μg/mL, 85 μg/mL, 207.76 μg/mL, 286.6 μg/mL, with one sample revealed no color reaction. We also analyzed two hyaluronic acid containing drinks, one from Japan and the other from domestic, the hyaluronic acid concentration is 2819.4 μg/mL and 1263.4 μg/mL respectively. Carbazole method can also be used to measure pectin which c
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Liao, Wen-Chyn, and 廖文勤. "Preparation of Lactic-Fermented Ulva lactuca Drink by Mixed Lactic acid Bacteria." Thesis, 2011. http://ndltd.ncl.edu.tw/handle/39342972108862731632.

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碩士<br>國立臺灣海洋大學<br>食品科學系<br>99<br>The aim of this research are to investigate first the hydrolytic conditions for cellulase to hydrolyze the Ulva lactuca, to ferment the Ulva hydrolysate using lactic acid bacteria (LAB), and finally to investigate the anti-oxidant activity of LAB-fermented Ulva product. The optimal temperature and pH value for cellulose with 5 units/mL to hydrolyze 2% Ulva suspention are 45℃ and pH 6.0, respectively. Five strains including Lactococcus lactis subsp. Lactis BCRC 12315 ,12322, Lactobacillus bulgaricus BCRC 10696, Lb. Plantarum BCRC 10069 and Bifidobacterium parvul
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Books on the topic "Acid drinks"

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Daudon, Michel, and Paul Jungers. Uric acid stones. Edited by Mark E. De Broe. Oxford University Press, 2018. http://dx.doi.org/10.1093/med/9780199592548.003.0202_update_001.

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Uric acid (UA) stones are typically red-orange and often appear as sand/ gravel though they may be large. They are totally radiolucent. They account for about 10% of all kidney stones in most countries, and up to 20% in some populations. It is twice as frequent in males, prevalence increases with age, and it is two to three times higher in patients with type 2 diabetes or with features of the metabolic syndrome. Factors that induce the formation of UA stones are a low urine volume, hyperuricosuria, and, more importantly, a permanently low urine pH (&lt; 5). Indeed, below its pKa of 5.35 at 37°
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Use of propionic acid and its sodium, calcium and potassium salts in bakery products ; Use of dimethyl dicarbonate (DMDC) in non-alcoholic drinks: [summary of Food Advisory Committee advice]. Scottish Office Agriculture and Fisheries Department, 1993.

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Deo, Harmony. Heartburn Trigger Logbook: Food, Drink and Medication Tracking for GERD and Acid Reflux Symptoms Journal. Independently Published, 2020.

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Perng, Chiou-mey. Influence of sugar and acid on sensory qualities and desirability of blackberry juice drink using response surface methodology. 1988.

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Patrick, Graham. Organic Chemistry: A Very Short Introduction. Oxford University Press, 2017. http://dx.doi.org/10.1093/actrade/9780198759775.001.0001.

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Organic chemistry is the chemistry of compounds of carbon. As well as being central to life, in the form of large molecules such as nucleic acids and proteins, organic compounds are essential to many areas of industry. Organic Chemistry: A Very Short Introduction covers the whole range of organic compounds and their roles. Beginning with the structures and properties of the basic groups of organic compounds, it goes on to consider organic compounds in the areas of pharmaceuticals, polymers, food and drink, petrochemicals, and nanotechnology. It explores how new materials, such as graphene, are
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Book chapters on the topic "Acid drinks"

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Parker, Alan, Patrick Boulenguer, and Thierry P. Kravtchenko. "Effect of the Addition of High Methoxy Pectin on the Rheology and Colloidal Stability of Acid Milk Drinks." In Food Hydrocolloids. Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2486-1_48.

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Boulenguer, P., and M. A. Laurent. "Comparison of the Stabilisation Mechanism of Acid Dairy Drinks (ADD) Induced by Pectin and Soluble Soybean Polysaccharide (SSP)." In Advances in Pectin and Pectinase Research. Springer Netherlands, 2003. http://dx.doi.org/10.1007/978-94-017-0331-4_34.

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Tsuda, T. "Carboxylic Acids in Soft Drinks." In Analysis of Nonalcoholic Beverages. Springer Berlin Heidelberg, 1988. http://dx.doi.org/10.1007/978-3-642-83343-4_2.

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von Schacky, Clemens. "Convenience Drinks Fortified with n-3 Fatty Acids: A Systematic Review." In Handbook of Food Fortification and Health. Springer New York, 2013. http://dx.doi.org/10.1007/978-1-4614-7110-3_8.

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Edye, Les A. "Sugar Quality in Soft Drink Manufacture: the Acid Beverage Floc Problem." In Advances in Experimental Medicine and Biology. Springer US, 2004. http://dx.doi.org/10.1007/978-1-4419-9090-7_24.

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Herzog, B., M. Wohlers, and R. Schlögl. "An in situ DRIFTS Study of the Active Phase of the Heteropoly Acid Catalyst H4[PVMo11O40] in Oxidation Reactions." In Progress in Fourier Transform Spectroscopy. Springer Vienna, 1997. http://dx.doi.org/10.1007/978-3-7091-6840-0_184.

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Satoh, Ikuo, and Yoshiko Fujita. "Flow Injection Biosensing of Urea in Alcohol Drinks using an Acid Urease Column." In Biosensors '94. Elsevier, 1994. http://dx.doi.org/10.1016/b978-1-85617-242-4.50194-4.

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Guo, Peixuan. "Structure and function of φ29 hexameric RNA that drives the viral DNA packaging motor: Review." In Progress in Nucleic Acid Research and Molecular Biology. Elsevier, 2002. http://dx.doi.org/10.1016/s0079-6603(02)72076-x.

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Zandona, Laís, Caroline Lima, and Suzana Lannes. "Plant-Based Milk Substitutes: Factors to Lead to Its Use and Benefits to Human Health." In Milk Substitutes - Selected Aspects. IntechOpen, 2021. http://dx.doi.org/10.5772/intechopen.94496.

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The consumption of vegetable milk has grown in recent years. Medical reasons are some reasons for the increase in the number of consumers of this type of drink. Lactose intolerance and allergy to cow’s milk protein are the major factors that lead to this consumption in addition to the option for a healthier lifestyle, there are also consumers concerned with animal health and welfare who are adept at restrictive diets like vegetarianism and veganism. Vegetable extracts are water-soluble extracts from legumes, oilseeds, cereals, or pseudocereals that resemble bovine milk in appearance, are considered substitutes for cow’s milk due to the similar chemical composition and can also be used as substitutes for direct use or in some animal milk-based preparations. In contrast, these substitutes have different sensory characteristics, stability, and nutritional composition of cow’s milk. Plant extracts have health-beneficial compounds, phenolic compounds, unsaturated fatty acids, antioxidant activity and bioactive compounds such as phytosterols and isoflavones making plant-based milk substitutes an interesting choice.
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Emsley, John. "Malevolent arsenic." In The Elements of Murder. Oxford University Press, 2005. http://dx.doi.org/10.1093/oso/9780192805997.003.0012.

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We can never know who committed the first murder with arsenic or even who discovered the deadly nature of arsenical compounds. Although the natural arsenic minerals orpiment and realgar are poisonous, they are not particularly effective as murder weapons because they are insoluble and highly coloured, so that feeding them undetected to the intended victim would not be easy. The most reliable form in which to administer arsenic, knowing that it would succeed in killing someone, would have to be as the oxide. This is not a naturally occurring substance but it was easily obtained. When copper ores that had arsenic as an impurity were smelted, the arsenic was oxidized and emitted as white smoke, some of which sublimed (changed directly from a solid to a vapour) onto the walls of flues and chimneys of the smelter, from where it could be gathered. When people talk of ‘arsenic’ they are almost invariably referring to its oxide, whose chemical formula is As2O3, with arsenic atoms bonded to oxygen atoms. Over the centuries this has had many names such as white arsenic, arsenious oxide, arsenious acid (because it dissolves in water to form an acidic solution), arsenic trioxide, and its proper chemical name, arsenic(III) oxide. I shall call it by the name which is still in common use even among chemists: arsenic trioxide. Some murderers used solid arsenic trioxide, stirring it into foods like stews, porridge, or rice pudding to disguise it, but the more usual method was to dissolve it in something that the victim would drink. Not only is arsenic trioxide soluble, but the solution in which it is dissolved does not betray its presence because it is colourless and almost tasteless; if anything it imparts a slightly sweetish taste to the water. Yet even with such advantages favouring the would-be poisoner, it was still possible to fail to kill, either by not understanding arsenic trioxide’s simple chemistry or misjudging the dose required. Sometimes the ignorance and incompetence of murderers worked in their favour because repeated small doses of the poison gave the impression that the victim was suffering from some deep-seated illness, so that when a final fatal dose was administered the end was not unexpected.
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Conference papers on the topic "Acid drinks"

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Alija, Durim, Eljesa Ziberi, Gafur Xhabiri, Xhezair Idrizi, Namik Durmishii, and Ismail Ferati. "Control of Vitamin C (ascorbic acid) in non-alcoholic and fresh drinks." In University for Business and Technology International Conference. University for Business and Technology, 2017. http://dx.doi.org/10.33107/ubt-ic.2017.157.

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Gernet, M. V., O. A. Borisenk, and I. N. Gribkova. "SPECIAL FEATURES RESEARCH OF LACTIC ACID BACTERIA AND YEAST VITAL ACTIVITY IN FERMENTED DRINKS." In Current issues in the beverage industry. Author-online, 2019. http://dx.doi.org/10.21323/978-5-6043128-4-1-2019-3-49-53.

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SILVA, M. M. N., K. S. PEREIRA, and M. A. Z. COELHO. "Benzoic acid and benzene quantification in non-carbonated guarana (Paullinia cupana) soft drinks commercialized in Rio de Janeiro." In XXII Congresso Brasileiro de Engenharia Química. Editora Blucher, 2018. http://dx.doi.org/10.5151/cobeq2018-pt.0195.

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Sanders, Michael J. "Aseptic Processing and Handling of Citrus Juice." In ASME 1990 Citrus Engineering Conference. American Society of Mechanical Engineers, 1990. http://dx.doi.org/10.1115/cec1990-3606.

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Since the approval of hydrogen peroxide as a package sterilant by the Food and Drug Administration in January 1981, aseptic processing has exploded onto the U.S. marketplace. In fact, during the summer of 1989, an expert panel from the Institute of Food Technologists voted aseptic technology as the food industry’s top innovation of the past 50 years. The major commercial success to date has been the aseptic processing of high acid fruit juices and fruit drinks, particularly when packaged in the 250 ml, single serve, laminated paper box. (Slide 2) Over three billion unit volumes were sold in 19
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Ria, Matilda Bupu, Clara Yunita Ina Ola, and Damita Palalangan. "Difference in Effectiveness of Warm Ginger Water Compress and Sour Turmeric on Reducing Primary Menstrual Pain in Midwifery Students at Maranatha School Kupang, East Nusa Tenggara." In The 7th International Conference on Public Health 2020. Masters Program in Public Health, Universitas Sebelas Maret, 2020. http://dx.doi.org/10.26911/the7thicph.03.35.

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ABSTRACT Background: Dysmenorrhea is pain during menstruation felt by adolescent women, usually felt with cramps and concentrated in the lower abdomen. Complaints of menstrual pain can vary, ranging from mild to severe. This study aimed to prove the difference between the effectiveness of warm ginger water compress and the consumption of sour turmeric on reducing primary menstrual pain in students of Study Program of Diploma-III in Midwifery, Institute of Health Science Maranatha, Kupang, East Nusa Tenggara. Subjects and Method: This was a quasi-experiment conducted at Maranatha school, Kupang
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Hegde, Swati, Shwe Sin Win, and Thomas A. Trabold. "Stabilizing the Anaerobic Digestion of Food Waste for Biomethane Production." In ASME 2017 11th International Conference on Energy Sustainability collocated with the ASME 2017 Power Conference Joint With ICOPE-17, the ASME 2017 15th International Conference on Fuel Cell Science, Engineering and Technology, and the ASME 2017 Nuclear Forum. American Society of Mechanical Engineers, 2017. http://dx.doi.org/10.1115/es2017-3097.

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Anaerobic digestion (AD) is a viable method for conversion of food waste and other organic materials into methane-rich biogas. However, when used at high organic loading rates, using only food waste can lead to an unstable process. Process instability is indicated by frequent changes in pH, and increase in ammonia and hydrogen sulfide concentration. These uncontrolled changes combined with over-production of organic acids can inhibit biogas production and ultimately lead to digester failure. Therefore, certain co-substrates produced as wastes in the regional food sector were tested as stabiliz
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Kruglov, Gennady A., Aleksey N. Gorozhankin, and Vasily F. Buhtoyarov. "Control principles of AC electric drives." In 2018 17th International Ural Conference on AC Electric Drives (ACED). IEEE, 2018. http://dx.doi.org/10.1109/aced.2018.8341691.

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Platonov, Vladislav V., Azaliya A. Imanova, and Viktor Y. Bespalov. "Specific parameters comparison of synchronous reluctance electric drives." In 2018 17th International Ural Conference on AC Electric Drives (ACED). IEEE, 2018. http://dx.doi.org/10.1109/aced.2018.8341690.

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Kormilicin, Nikolay V., Artyom M. Zhuravlev, and Evgeny S. Khayatov. "Estimation of energy saving in electric drives of traction-blowing mechanisms." In 2018 17th International Ural Conference on AC Electric Drives (ACED). IEEE, 2018. http://dx.doi.org/10.1109/aced.2018.8341689.

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Braslavsky, Isaak Ya, Vladimir P. Metelkov, Alex V. Kostylev, and Stanimir Valtchev. "On reliability and energy efficiency increasing of the vehicles electric drives." In 2018 17th International Ural Conference on AC Electric Drives (ACED). IEEE, 2018. http://dx.doi.org/10.1109/aced.2018.8341714.

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