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Journal articles on the topic 'Alcoholic beverages'

Author: Grafiati

Published: 4 June 2021

Last updated: 25 July 2025

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1

Akter, Rozina, Mohammad Ali Asgor Moral, AKM Bashar, Md Khalequzzaman, Mir Md Mofazzal Hossain, and Md Helal Uddin. "Demineralization level of human tooth enamel after exposure to alcoholic and non-alcoholic beverages: A scanning electron microscopic study." Bangabandhu Sheikh Mujib Medical University Journal 17, no. 1 (2024): e70826. http://dx.doi.org/10.3329/bsmmuj.v17i1.70826.

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Background: In any beverage, human tooth enamel dissociates into its ionic products at a threshold pH of beverage <5.5. This study was done to illustrate and compare the demineralization level of enamel after exposure to alcoholic (beer, wine, distilled spirit) and non-alcoholic (carbonated beverage, apple cider vinegar, commercial fruit juice) beverages. Methods: Prior to starting this quasi-experimental study of beverage exposure, buccal surface of enamel was scanned under scanning electron microscope to examine the existing score of enamel samples. Twenty-four non-demineralized samples w

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Pan, Hao, Ryoichi Takeshita, Noriaki Saigusa, Ngo Thi Phuong Dung, Aporn Wongwicharn, and Yuji Teramoto. "Production and Antioxidative Activity of Alcoholic Beverages Made From Newly Isolated Vietnamese Men Yeast." International Journal of Biomass and Renewables 4, no. 2 (2015): 17. http://dx.doi.org/10.61762/ijbrvol4iss2art13904.

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Fermentation yeast was newly isolated from a traditional Vietnamese microbial starter for brewing alcoholic beverages, called men. The isolated yeast was identified as a strain of the Saccharomyces cerevisiae and designated as S. cerevisiae Y3. The alcoholic beverage made with 3 yeast strains, Y3, NP01, and K7 from uncooked and cooked nonglutinous rice grains had an ethanol concentration of approximately 11.6 to 14.5% (v/v). Resulting alcoholic beverages made with Y3, NP01, and K7 yeasts had antioxidative activity. The DPPH radical scavenging activity of the alcoholic beverages made with 3 yea

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Oberlin Seobil Penu, Yosef Mario Moentero, and Rafael Rape Tupen. "Fungsi Satuan Polisi Pamong Praja dalam Penertiban Minuman Beralkohol di Kabupaten Timor Tengah Selatan." Deposisi: Jurnal Publikasi Ilmu Hukum 2, no. 2 (2024): 244–61. http://dx.doi.org/10.59581/deposisi.v2i2.3073.

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Often viewed as drinks that can provide tranquility and warmth to the drinker, especially during the rainy season. Drinking alcoholic beverages has even become a tradition for the people in this district. As a result of this tradition, the circulation of alcoholic beverages without or lacking permits (IP-MB) can easily proliferate. 1.To understand and analyze the implementation of the Function of the Civil Service Police Unit in Regulating Alcoholic Beverages in South Central Timor District. 2. To identify and analyze the Factors Inhibiting the Function of the Civil Service Police Unit in Regu

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Pereda Rodríguez, Yoelys, Sissy del Campo Martínez, Lázaro Pablo Linares Cánovas, Olga Inguanzo Llauel, and Marta María Pérez Martin. "Risk behaviors in adolescents. Medical office 59. Policlínico Turcios lima." SCT Proceedings in Interdisciplinary Insights and Innovations 1 (December 10, 2023): 128. http://dx.doi.org/10.56294/piii2023128.

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Introduction. Adolescence is one of the most important periods of human life. The consumption of alcohol and drugs constitutes one of the possible ways for adolescents to “experience” new ways of acting and feeling. Objectives. To evaluate the risk behavior towards the consumption of alcoholic beverages and cigarettes in adolescents of clinic 59 of the “Luis A Turcios Lima” Polyclinic, from July to December 2022. Methodology: A descriptive cross-sectional study was carried out in 47 adolescents, matching the universe with the sample. The variables studied were: age of onset of smoking and drin

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Ahmad, I., S. Ahmed, B. Yadav, et al. "Microbial, physicochemical and sensory characteristics analysis of selected alcoholic beverages of from Bangladesh, India and Nepal." Journal of Bio-Science 23 (July 17, 2018): 67–75. http://dx.doi.org/10.3329/jbs.v23i0.37469.

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Alcoholic beverage is a drink containing ethanol, commonly known as alcohol. Beer is the most widely used alcoholic beverage in the world. To analyze the microbial, physicochemical and sensory characteristics of selected alcoholic beverages, several selected alcoholic beverages (power, strong, crown, hunter, power horse, god father, thunder, bag piper, commando and star gold) of Bangladesh, India and Nepal were used in this study for their analysis. Microbial analysis, physiochemical analysis, and sensory analysis were performed by using standard methods. The results of microbial analysis show

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Jayanti, I. Gusti Ayu Ninik, Ni Ketut Wiradnyani, and I. Gede Ariyasa. "Hubungan pola konsumsi minuman beralkohol terhadap kejadian hipertensi pada tenaga kerja pariwisata di Kelurahan Legian." Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition) 6, no. 1 (2017): 65–70. http://dx.doi.org/10.14710/jgi.6.1.65-70.

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Background: The shift in lifestyle in tourism environment in Legian Village triggers alcohol consumption. Excessive consumption of alcoholic beverages will have an impact on long-term health of one of them increased levels of cortisol in the blood so that the activity of rennin-angiotensin aldesterol system (RAAS) increases and causes blood pressure to rise.Objectives: To determine the correlation between consumption patterns of alcoholic beverage with incidence of tourism labor hypertension in Legian. Methods: Design of crossectional study with sample of 87 tourism worker. Blood pressure meas

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Barons, Katerina Penelope, Davina Mann, Liliana Orellana, Mia Miller, Simone Pettigrew, and Gary Sacks. "Nutrition-Related Information on Alcoholic Beverages in Victoria, Australia, 2021." International Journal of Environmental Research and Public Health 19, no. 8 (2022): 4609. http://dx.doi.org/10.3390/ijerph19084609.

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Alcoholic beverages sold in Australia are largely exempt from requirements to display nutrition information on packages, unlike other food and beverages. However, alcoholic beverage manufacturers can provide nutrition-related information voluntarily. This study aimed to investigate the prevalence of nutrition-related information on packaged alcoholic beverages in Australia. An in-store audit of the largest alcohol retailer in Melbourne, Australia was conducted in July 2021. A systematic sampling method was used to assess the presence and format of nutrition information on 850 alcoholic beverag

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Yein, Jelshing, Bhaba Kumar Pegu, James Sanong, Nirupam Raj Khanikar, and Biswajit Pegu. "Traditional Ethnomedicinal Practice in the Homemade Alcoholic Beverage of Mising Community of Majuli District, Upper Assam." Biosciences Biotechnology Research Asia 19, no. 2 (2022): 497–500. http://dx.doi.org/10.13005/bbra/3003.

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Assam's Mising community is the state's second most populous tribal community. Since ancient times, the Mising tribe has consumed homemade alcoholic beverages. Mising community members, primarily drink two types of homemade alcoholic beverages: Po:ro Apong and Nagin Apong. Various plant ingredients were used in the preparation of the starter culture for such homemade alcoholic beverages as Apong. In Mising rural areas, the ingredients of these plants were also used in traditional ethnomedical practise. The current study documented the Mising community of Majuli District, Upper Assam's traditio

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Roestamy, Martin, and Adi Rahmanur Ibnu. "The Romanticism of Alcoholic Beverage Regulation in Indonesia: Evidence of Legal Uncertainty?" Sriwijaya Law Review 6, no. 2 (2022): 336. http://dx.doi.org/10.28946/slrev.vol6.iss2.1239.pp336-349.

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Legal provisions regarding alcoholic beverages are a complex issue in Indonesia. Therefore, this relates to several aspects, ranging from health or adverse and destructive impacts, halal and haram, to investment-related economic factors. However, to date, no law in Indonesia explicitly regulates alcoholic beverages. The formation of the existing Bill on Alcoholic Drinks must consider all aspects, whether social, cultural, economic, political, or religious. In addition, drafting the Alcoholic Drinks Bill must involve all elements of society comprehensively. This article aims to conduct a legal

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10

Bolotovsky, I. S. "The main directions of alcoholism prevention." Kazan medical journal 67, no. 5 (1986): 385–89. http://dx.doi.org/10.17816/kazmj70723.

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The prevention of alcoholism must begin with eradicating the alcoholism that causes it, but alcoholics should not be identified with drunkards. Drunkenness is systematic, immoderate consumption of alcoholic beverages, moral and ethical promiscuity with a loss of control over one's behavior and actions with certain social consequences; alcoholism is a disease.

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Österberg, Esa. "The effects of favouring lower alcohol content beverages: Four examples from Finland." Nordic Studies on Alcohol and Drugs 29, no. 1 (2012): 41–56. http://dx.doi.org/10.2478/v10199-012-0004-0.

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Aims This paper studies the possibility of substituting the consumption of one alcoholic beverage category for another by changing alcohol control measures. It examines four Finnish examples: the waiving in 1952 of the requirement to show a special identity card issued by the alcohol monopoly Alko for buying fortifed wines; again binding the sales of fortifed wines to Alko's identity card in 1958; a 1960s alcohol price policy favouring wines and beer over vodka; and the change in alcohol legislation in 1968, which allowed selling medium beer in grocery stores but left the off-premise sales of

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Jia, Mo, Jonathan D. Joyce, and Andrea S. Bertke. "SARS-CoV-2 Survival in Common Non-Alcoholic and Alcoholic Beverages." Foods 11, no. 6 (2022): 802. http://dx.doi.org/10.3390/foods11060802.

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SARS-CoV-2, the causative agent of COVID-19, is known to be transmitted by respiratory droplets and aerosols. Since the virus is shed at high concentrations in respiratory secretions and saliva, SARS-CoV-2 would also be expected to be transmitted through activities that involve the transfer of saliva from one individual to another, such as kissing or sharing beverages. To assess the survival of infectious SARS-CoV-2 in common beverages, we quantified infectious virus by plaque assays one hour after inoculation into 18 non-alcoholic and 16 alcoholic beverages, plus saliva, and also 7 days later

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13

KC, Yadav, Raju Subba, Lila Devi Shiwakoti, et al. "Utilizing Coffee Pulp and Mucilage for Producing Alcohol-Based Beverage." Fermentation 7, no. 2 (2021): 53. http://dx.doi.org/10.3390/fermentation7020053.

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Coffee pulp, mucilage, and beans with mucilage were used to develop alcoholic beverages. The pulp of 45.3% pulp, 54.7% mucilage with seed, and 9.4% mucilage only were obtained during the wet processing of coffee. Musts were prepared for all to TSS (Total soluble solid) 18 °Bx and fermentation was carried out for 12–16 days until TSS decreased to 5 °Bx at 30 °C. Phenolic characteristics, chromatic structures, chemical parameters, and sensory characteristics were analyzed for the prepared alcoholic beverages. Methanol content, ester content, aldehyde, alcohol, total acidity, caffeine, polyphenol

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Kaphle, Sushma, Apurba Acharya, Arbin Shakya, and Bijay Aryal. "Determination of Alcoholic Concentration in Four Different Home Brewed Alcoholic Beverages Using Gas Chromatography." Nepal Journal of Health Sciences 2, no. 2 (2022): 56–59. http://dx.doi.org/10.3126/njhs.v2i2.56804.

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Introduction: Alcohol, one of the most commonly consumed beverages across the world is manufactured both industrially as well as locally in Nepal. The proportions of locally brewed alcoholic beverages are higher due to geographical variation as well as presence of a population with varied cultural background. Even though the industrially manufactured alcoholic beverages are quantified, the home brewed beverages usually are produced and consumed without quantification. These alcoholic beverages consist of various components such as ethanol, methanol, iso-propanol, iso-butanol and others, each c

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Dyer, Randolph H. "Alcoholic Beverages." Journal of AOAC INTERNATIONAL 72, no. 1 (1989): 85. http://dx.doi.org/10.1093/jaoac/72.1.85.

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Dyer, Randolph H. "Alcoholic Beverages." Journal of AOAC INTERNATIONAL 73, no. 1 (1990): 118. http://dx.doi.org/10.1093/jaoac/73.1.118.

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Dyer, Randolph H. "Alcoholic Beverages." Journal of AOAC INTERNATIONAL 74, no. 1 (1991): 142. http://dx.doi.org/10.1093/jaoac/74.1.142.

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Dyer, Randolph H. "Alcoholic Beverages." Journal of AOAC INTERNATIONAL 75, no. 1 (1992): 107. http://dx.doi.org/10.1093/jaoac/75.1.107.

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Dyer, Randolph H. "Alcoholic Beverages." Journal of AOAC INTERNATIONAL 76, no. 1 (1993): 131. http://dx.doi.org/10.1093/jaoac/76.1.131.

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Dyer, Randolph H. "Alcoholic Beverages." Journal of AOAC INTERNATIONAL 77, no. 1 (1994): 130. http://dx.doi.org/10.1093/jaoac/77.1.130.

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21

Dugar, Sumer M. "Alcoholic Beverages." Journal of AOAC INTERNATIONAL 78, no. 1 (1995): 129. http://dx.doi.org/10.1093/jaoac/78.1.129.

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Dugar, Sumer M. "Alcoholic Beverages." Journal of AOAC INTERNATIONAL 81, no. 1 (1998): 123–24. http://dx.doi.org/10.1093/jaoac/81.1.123.

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Dyer, Randolph H. "Alcoholic Beverages." Journal of AOAC INTERNATIONAL 69, no. 2 (1986): 254. http://dx.doi.org/10.1093/jaoac/69.2.254.

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Dyer, Randolph H. "Alcoholic Beverages." Journal of AOAC INTERNATIONAL 70, no. 2 (1987): 288. http://dx.doi.org/10.1093/jaoac/70.2.288.

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Dyer, Randolph H. "Alcoholic Beverages." Journal of AOAC INTERNATIONAL 71, no. 1 (1988): 84. http://dx.doi.org/10.1093/jaoac/71.1.84.

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26

Tak, Hyun-Ji, Na-Rae Lee, Sowon Yang, So-Young Kim, and Choong-Hwan Lee. "Qualitative and Quantitative Metabolite Comparison of Korean Traditional Alcoholic Beverages: Takju, Yakju, and Traditional-Soju." Foods 13, no. 6 (2024): 956. http://dx.doi.org/10.3390/foods13060956.

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With increasing interest in Korean foods and beverages, Korean traditional alcoholic beverages need to be studied. To characterize Korean traditional alcoholic beverages, we analyzed the metabolites of Takju, Yakju, and Traditional-Soju using 48 commercial products. We performed non-targeted metabolite profiling using gas chromatography time-of-flight mass spectrometry (GC-TOF-MS) and identified 33 significantly discriminant metabolites, including nine organic acids, three amino acids, and seven fatty acids, in the three types of alcoholic beverage. Subsequently, we quantified the profiled met

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Kentana, Bhirawa Surya, Enny Ristanti, and Sita Agustina Siahaan. "Peranan Kepolisian Republik Indonesia dalam Menanggulangi Peredaran Minuman Beralkohol secara Ilegal." Bhirawa Law Journal 3, no. 2 (2022): 136–44. http://dx.doi.org/10.26905/blj.v3i2.8951.

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Liquor or better known as alcoholic beverage is a drink that contains ethanol (ethyl alcohol). The main factor for the increase in alcoholic beverages below quality standards is because there is a price divider and the quality of consumer demand. Home-scale beverage manufacturers take this opportunity by providing products that are of questionable safety. For consumers, the availability of alcoholic beverages at low prices encourages consumption without considering product quality standards. This is the background of the research entitled The Role of the Indonesian Police in Combating the Ille

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van Eekelen, Esther, Joline W. J. Beulens, Anouk Geelen, et al. "Consumption of Alcoholic and Sugar-Sweetened Beverages is Associated with Increased Liver Fat Content in Middle-Aged Men and Women." Journal of Nutrition 149, no. 4 (2019): 649–58. http://dx.doi.org/10.1093/jn/nxy313.

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ABSTRACT Background Fatty liver is the leading cause of chronic liver diseases and increases the risk of cardiovascular disease. Besides alcohol consumption, energy-containing nonalcoholic beverages may contribute to liver fat accumulation. Objective We aimed to study the consumption of alcoholic and nonalcoholic beverages and their mutual replacement in relation to hepatic triglyceride content (HTGC) in middle-aged men and women. Methods In this cross-sectional analysis, HTGC was assessed by proton magnetic resonance spectroscopy. Habitual consumption of alcoholic and nonalcoholic beverages w

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Kähäri, Antti. "The role of sugar products and non-alcoholic beverages in the food budget: change across birth cohorts and between socio-economic groups." British Food Journal 123, no. 13 (2021): 142–61. http://dx.doi.org/10.1108/bfj-12-2020-1109.

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PurposeThis study investigates how the consumption of sugar products and non-alcoholic beverages has changed across birth cohorts. In addition, this study examines how the socio-economic gaps in the consumption of said products have evolved across birth cohorts.Design/methodology/approachThe research data are drawn from the Finnish household expenditure surveys covering the period 1985–2016 (n = 44,286). An age-period-cohort methodology is utilised through the age-period-cohort-trended lag model. The model assumes that the linear long-term component of change is caused by generations replacing

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Calvo-Porral, Cristina, Sergio Rivaroli, and Javier Orosa-González. "The Asymmetric Emotional Associations to Beverages: An Approach through the Theory of Positive Asymmetry." Foods 10, no. 4 (2021): 794. http://dx.doi.org/10.3390/foods10040794.

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Consumers experience mainly positive emotions in response to food products, and the reason is that, for most individuals, eating and drinking is a pleasurable experience. On this premise, in light of the Theory of Positive Asymmetry, this study answers the following question: “What emotions prevail in beverage consumption?” A MANOVA test was developed comparing emotions associated with spirits (n = 247), alcoholic beverages (n = 560) and non-alcoholic beverages (n = 254). The findings report that the positive asymmetry of emotions occurs in beverage consumption, regardless of the type of bever

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Wysokińska, Martyna, and Aleksandra Kołota. "Assessment of the Prevalence of Alcoholic Beverage Consumption and Knowledge of the Impact of Alcohol on Health in a Group of Polish Young Adults Aged 18–35: A Cross-Sectional Study." International Journal of Environmental Research and Public Health 19, no. 23 (2022): 15425. http://dx.doi.org/10.3390/ijerph192315425.

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Alcoholic beverages are widely consumed worldwide, especially by young adults. Their excessive consumption is associated with numerous health, social and financial damages. The level of knowledge of young adults about the health effects of consuming alcoholic beverages is low, and research in this area is conducted on small, unrepresentative groups. This cross-sectional study aimed to assess the prevalence of alcoholic beverage consumption and the level of knowledge about the impact of ethyl alcohol on health in a group of people aged 18–35. The survey results indicate that the majority of res

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Qiu, Yue, Qi Deng, Yongqing Zhang, et al. "Applications of Microextraction Technology for the Analysis of Alcoholic Beverages Quality: Current Perspectives and Future Directions." Foods 14, no. 7 (2025): 1152. https://doi.org/10.3390/foods14071152.

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Alcoholic beverages are loved by the majority of consumers because of their diverse characteristics and rich nutritional value; thus, ensuring their quality is necessary for maintaining the rapid development of the alcoholic beverage industry. Due to trace levels of various quality factors and the complexity of the beverage body matrix, pretreatment is usually required before analysis. Among the many pretreatment methods available, microextraction has attracted increasing attention because it aligns with the development direction of green chemistry. This review surveys advancements in microext

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Zukić, Melisa. "QUALITY OF THE PROPHET’S REALISATION OF QUR’ANIC REPRESSION OF ALCOHOLISM." Zbornik radova 10, no. 10 (December 15, 2012): 287–306. http://dx.doi.org/10.51728/issn.2637-1480.2012.287.

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The Prophet’s (s.a.w.s.) realisation of Qur’anic repression of alcoholism is marked by activities which aim at protecting an aim group from negative consequences of alcohol. That is characterized by revelation of four Qur’anic ayats- which represent phases of the Prophet’s (s.a.w.s.) work. The aim group is divided into two categories, depending on its relation towards consuming alcoholic beverages. The first category treats alcoholic beverages as social and cultural food heritage, and the second category perceives alcoholic beverages positively, striving for its psychoactive effects. The begin

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Bezerra, Ilana Nogueira, and Eudóxia Sousa de Alencar. "Association between excess weight and beverage portion size consumed in Brazil." Revista de Saúde Pública 52 (February 26, 2018): 21. http://dx.doi.org/10.11606/s1518-8787.2018052000082.

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OBJECTIVE: To describe the beverage portion size consumed and to evaluate their association with excess weight in Brazil. METHODS: We used data from the National Dietary Survey, which included individuals with two days of food record aged over 20 years (n = 24,527 individuals). The beverages were categorized into six groups: soft drink, 100% fruit juice, fruit drink, alcoholic beverage, milk, and coffee or tea. We estimated the average portion consumed for each group and we evaluated, using linear regression, the association between portion size per group and the variables of age, sex, income,

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Chaughule, Alok Satish. "Bridging Tradition and Innovation: How Classic Beverages Are Being Reinvented with Modern Flair." International Scientific Journal of Engineering and Management 03, no. 12 (2024): 1–6. https://doi.org/10.55041/isjem02127.

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The world of beverages, both alcoholic and non-alcoholic, has long been rooted in tradition. Yet, recent years have seen an unprecedented blending of time-honored recipes with modern techniques and technologies, creating an innovative landscape that appeals to contemporary palates. This article explores how classic beverages are being reinvented using molecular mixology, sustainable practices, advanced culinary techniques, and new technologies. These innovations strike a delicate balance between honoring the past and pushing the boundaries of what’s possible, ensuring that timeless beverages c

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Eom, Haram, Nayeong Kim, Chanhyeong Lee, Suhyun Choi, and Junghoon Moon. "The Impact of (COVID)-19 on Beverage Purchasing Behaviors in Korea." American Journal of Health Behavior 47, no. 3 (2023): 520–32. http://dx.doi.org/10.5993/ajhb.47.3.9.

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Objective: In this study, we examined changes in purchase behavior of alcoholic beverages (ie, soju, beer, wine, traditional Korean liquor, and liquor) and non-alcoholic beverages (ie, fruit and vegetable juices, coffee, tea, bottled water, milk, yogurt, and plant-based milk) before and after the COVID-19 pandemic. Methods: Monthly beverage expenditure data, based on Korean household demographic information, was used for 3 years and 6 months. The 2-part model was used for analysis. To examine the effect of COVID-19, beverage expenditure was analyzed after dividing it into short-term and long-t

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Anantio, Reksi Yanuar, Aprilianto Ivan, Fajar Dwi Kurniawan, and Gelar Dewangga. "Liquor among Teens: A Criminology Study." Law Research Review Quarterly 6, no. 1 (2020): 9–18. http://dx.doi.org/10.15294/lrrq.v6i1.31194.

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This study aims to determine the effect of expectations on alcoholic drinks on the consumption of alcoholic drinks. Expectations on alcoholic beverages consist of positive expectations and negative expectations. Expectations on alcoholic drinks in this study refer to the notion that expectations are beliefs held by individuals in alcoholic drinks. Alcoholic drinks or, often called liquor (alcohol) is one type of drink that contains addictive substances (alcohol). More than 13 million people consider themselves alcoholics. Consumption of alcoholic drinks is divided into three types, namely (1)

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Kim, Hyung Min, Gun Yang, Jung Yoon Kim, et al. "Simultaneous Determination of Volatile Organic Compounds in Commercial Alcoholic Beverages by Gas Chromatography with Flame Ionization Detection." Journal of AOAC INTERNATIONAL 100, no. 5 (2017): 1492–99. http://dx.doi.org/10.5740/jaoacint.17-0006.

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Abstract A simple and fast method was developed for the determination of volatile organic compounds in alcoholic beverages. Eleven volatile organic compounds (acetaldehyde, methanol, 2-propanol, tert-butanol, 1-propanol, ethyl acetate, 2-butanol, isobutanol, 1-butanol, 3-methyl-1butanol, and 2-methyl-1-butanol) in alcoholic beverages were analyzed with a simple direct-injection method using GC with flame ionization detection. These compounds should be monitored in the QC of production processes because they are detrimental to human health. The method was validated with four types of alcoholic

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Cao, Xiaonian, Yunfei Hou, Qingqing Liu, et al. "Composition of Higher Alcohols in Different Alcoholic Beverages and Their Metabolic Dynamics in Bama Pigs." Foods 13, no. 20 (2024): 3316. http://dx.doi.org/10.3390/foods13203316.

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The unique flavour contribution of higher alcohols in alcoholic beverages has received growing attention; however, there is a dearth of information on their in vivo metabolic kinetics. In this study, the composition and content of higher alcohols in different alcoholic beverages from Chinese Baijiu and Lujiu were studied via in vivo analysis using Bama pigs to elucidate the mechanisms for intoxication of alcohol in vitro and in drinkers. Direct injection combined with gas chromatography–mass spectrometry (GC-MS) were used to accurately quantify a total of 14 higher alcohols in five alcoholic b

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Afandy, Tri, Mirza Nasution, and Jelly Leviza. "Pengaturan Penjualan Minuman Beralkohol di Kota Medan Menurut Peraturan Perundang-Undangan yang Berlaku di Indonesia Dan Agama Islam." As-Syar'i: Jurnal Bimbingan & Konseling Keluarga 6, no. 3 (2024): 1537–52. http://dx.doi.org/10.47467/as.v6i3.7029.

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The circulation of alcoholic beverages requires licensing, as regulated in the following regulations: Presidential Regulation of the Republic of Indonesia Number 74 of 2013 on the Control and Supervision of Alcoholic Beverages, and the Minister of Trade Regulation Number 20/M-DAG/PER/4/2014 on the Control and Supervision of Procurement, Distribution, and Sale of Alcoholic Beverages (hereinafter abbreviated as Minister of Trade Regulation No. 20/M-DAG/PER/4/2014) along with the amendments made by the Ministry of Trade. This study uses normative legal research because in addressing the formulate

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Zhong, Victor W., Alan Kuang, Rebecca D. Danning, et al. "A genome-wide association study of bitter and sweet beverage consumption." Human Molecular Genetics 28, no. 14 (2019): 2449–57. http://dx.doi.org/10.1093/hmg/ddz061.

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Abstract Except for drinking water, most beverages taste bitter or sweet. Taste perception and preferences are heritable and determinants of beverage choice and consumption. Consumption of several bitter- and sweet-tasting beverages has been implicated in development of major chronic diseases. We performed a genome-wide association study (GWAS) of self-reported bitter and sweet beverage consumption among ~370 000 participants of European ancestry, using a two-staged analysis design. Bitter beverages included coffee, tea, grapefruit juice, red wine, liquor and beer. Sweet beverages included art

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Howland, Jonathan, Damaris J. Rohsenow, Tamara Vehige Calise, James MacKillop, and Jane Metrik. "Caffeinated Alcoholic Beverages." American Journal of Preventive Medicine 40, no. 2 (2011): 268–71. http://dx.doi.org/10.1016/j.amepre.2010.10.026.

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Yang, Chun-Shun, Pauline Ford, Xiaoman Liu, Shaneen Leishman, and Lisa Schubert. "Ready-to-drink non-alcoholic beverages." Nutrition & Food Science 46, no. 3 (2016): 396–411. http://dx.doi.org/10.1108/nfs-09-2015-0117.

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Purpose The appearance of a rapidly expanding range of ready-to-drink packaged beverages in the marketplace has been met with widespread consumer acceptance. The aim of this study is to profile the nutritional composition and dental erosive potential of a sample of beverages sold for consumption in Brisbane supermarkets. Design/methodology/approach In all, 44 beverages were assessed to determine their pH and titratable acidity. Information relating to nutritional composition was also collected. Findings Milk-based beverages had the highest energy concentration, while soft drinks, energy drinks

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Octaviyana, Santy. "Law Enforcement of Alcoholic Beverage Circulation in Cirebon Regency: A Study of Perda No.4/2021 Amendments to Perda No.7/2015 concerning Public Order." Jurnal Legisci 1, no. 2 (2023): 88–101. http://dx.doi.org/10.62885/legisci.v1i2.63.

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Social problems that occur in the community can disrupt existing order and security. Of the many problems faced by this country, one of them that is of particular concern to the government is the problem of liquor, which is still widely found and consumed by the public. In this Regional Regulation, the subjects are people and business entities that circulate alcoholic beverages. This study aims to determine law enforcement efforts and obstacles faced by law enforcement officials in the circulation of alcoholic beverages. This study aims to determine how law enforcement officials face law enfor

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Estruch, Ramon, and Henk F. J. Hendriks. "Associations between Low to Moderate Consumption of Alcoholic Beverage Types and Health Outcomes: A Systematic Review." Alcohol and Alcoholism 57, no. 2 (2021): 176–84. http://dx.doi.org/10.1093/alcalc/agab082.

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Abstract Aims There is limited research comparing light to moderate wine, beer and spirits consumption and their impact on long-term health. This systematic review aims to investigate the studies published in the past 10 years and qualitatively assess the similarities and differences between the three main beverages, when consumed at a low to moderate level, for their associations with various health outcomes. Methods A systematic search was conducted for comparative studies published in English language (2010 to mid-2021) of beverage-specific low to moderate alcohol consumption associated wit

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Wildan Akbar, Mubasysyir Hasanbasri, and Retna Siwi Padmawati. "KEBIJAKAN PENGENDALIAN DAN PENGAWASAN MINUMAN BERALKOHOL DI KABUPATEN MINAHASA UTARA PROVINSI SULAWESI UTARA." Jurnal Manajemen Pelayanan Kesehatan (The Indonesian Journal of Health Service Management) 23, no. 01 (2022): 15–20. http://dx.doi.org/10.22146/jmpk.v23i01.4172.

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Background: Globally, alcohol use accounts for approximately 3.3 million deaths per year (5.9% of total deaths) and 5.1% disease burden associated with alcohol consumption. Currently, many alcohol abuse occurs in the community that is often known as alcohol abuse. Efforts to minimize the negative impact of consuming alcoholic beverages need to be controlled, supervised, and handling the distribution of alcoholic beverages. Therefore the Government of North Sulawesi issued Local Regulation No. 4 of 2014 on Control and Supervision of Alcoholic Beverages. Objective: This study aimed to see

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Nurasiah, Nurasiah, Teuku Kusnafizal, Abdul Azis, Sharfina Nur Amalina, Zulfan Zulfan, and Sakdiyah Sakdiyah. "Registration of Geographic Indications of Alcohol Beverages from Abroad in Indonesia." Humaniora 13, no. 2 (2022): 145–52. http://dx.doi.org/10.21512/humaniora.v13i2.7718.

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The research aimed to describe why alcoholic beverage products belonging to foreign countries can be registered in Indonesia's Geographical Indications (GI) protection regime. It outlined the legal implications of protecting foreign alcoholic beverage products in the GI protection regime. The research was normative legal research which was strengthened by interviews. The research shows that the protection of foreign alcoholic beverages in the national GI regime is caused by two factors, including disharmony between law 20/2016 and Permenkumham number 12 the Year 2019, and the GI regime gives e

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Signorielli, Nancy. "Drinking, Sex, and Violence on Television: The Cultural Indicators Perspective." Journal of Drug Education 17, no. 3 (1987): 245–60. http://dx.doi.org/10.2190/a96j-m8hd-q1fh-k26c.

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This article explores the portrayal of alcohol, alcoholics, and drinking in annual week-long samples of prime-time network dramatic programs. While references to alcohol and drinking have increased rather steadily since 1969, the number of alcoholics in each yearly sample has remained stable. The harmful effects of drinking alcoholic beverages were rarely mentioned. Programs that mention alcohol were also likely to have references to sexual behavior. The characters seen drinking alcoholic beverages—about 37 percent of all major characters—do not differ dramatically from other major characters.

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Han, Guocheng. "An aging study of PLA-PBAT blends in commercial beverages." Journal of Physics: Conference Series 2539, no. 1 (2023): 012012. http://dx.doi.org/10.1088/1742-6596/2539/1/012012.

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Abstract To evaluate the potential of biodegradable materials in beverage packaging applications, five aquatic simulants and eight different commercial beverages were set up to study the aging effects of PLA-PBAT blends. The experimental data for 6 months consistently indicate that aquatic conditions have a small impact on the weight change and surface characters. PLA-PBAT blends show slow oxidation and decomposition process, which were less than ±1%, like the samples exposed to air. Among different beverages, non-alcoholic and alcoholic drinks showed little difference, while acidic beverages

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Chen, Xiaodie, Chuan Song, Jian Zhao, et al. "Application of Strain Selection Technology in Alcoholic Beverages: A Review." Foods 13, no. 9 (2024): 1396. http://dx.doi.org/10.3390/foods13091396.

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The diversity of alcohol beverage microorganisms is of great significance for improving the brewing process and the quality of alcohol beverage products. During the process of making alcoholic beverages, a group of microorganisms, represented by yeast and lactic acid bacteria, conducts fermentation. These microorganisms have complex synergistic or competitive relationships, and the participation of different microorganisms has a major impact on the fermentation process and the flavor and aroma of the product. Strain selection is one of the key steps. Utilizing scientific breeding technology, t

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