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Dissertations / Theses on the topic 'Beveragers'

Author: Grafiati

Published: 4 June 2021

Last updated: 28 July 2025

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1

Omoarukhe, Esereosa D. "Natural processing for beverages : from a Hibiscus sabdariffa (Roselle) beverage perspective." Thesis, University of Reading, 2017. http://centaur.reading.ac.uk/78761/.

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The beverage industry is tending towards the production of healthier, low calorie beverages containing only naturally derived ingredients. The use of these ingredients presents an opportunity for a rise in functional beverages but could also present beverage quality challenges. Using Hibiscus sabdariffa (Roselle) extracts, known for its functional properties, this research investigates some quality considerations that may result due to relevant changes to the production, storage and consumption of the beverage to suit clean label considerations. These issues relate to processing, calories redu

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2

Pittman, Grant Falwell. "Drivers of demand, interrelationships, and nutritional impacts within the nonalcoholic beverage complex." Texas A&M University, 2004. http://hdl.handle.net/1969.1/2673.

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This study analyzes the economic and demographic drivers of household demand for at-home consumption of nonalcoholic beverages in 1999. Drivers of available intake of calories, calcium, vitamin C, and caffeine associated with the purchase of nonalcoholic beverages also are analyzed. The 1999 ACNielsen HomeScan Panel, purchased by the U. S. Department of Agriculture, Economic Research Service, is the source of the data for this project. Many different classifications of beverages were analyzed including milk(whole, reduced fat, flavored, and non-flavored), regular and low-calorie carbonated so

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3

Adas, Samantha Nadia. "An Exploration of American Adolescents' Beverage Intake and Views on Celebrity Endorsement of Beverage Products to Inform Policies that Promote Healthy Beverage Guidelines." Thesis, Virginia Tech, 2018. http://hdl.handle.net/10919/84426.

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Food and beverage marketing influences the preferences and diet quality of adolescents. In 2009, about one third (23.8 million US dollars) of the 77 million US dollars spent on celebrity marketing targeted to American adolescents promoted sugar-sweetened beverages (SSB) associated with obesity and type 2 diabetes. Research is limited on how celebrity endorsement influences adolescents' SSB choices and intake. This M.S. thesis describes a study with three research objectives conducted among 28 adolescents in Virginia to explore their beverage intake and views about celebrity endorsement of beve

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4

Hedrick, Valisa E. "Development and Evaluation of a Brief Questionnaire to Assess Habitual Beverage Intake (BEVQ-15): Sugar-Sweetened Beverages and Total Beverage Energy Intake." Diss., Virginia Tech, 2011. http://hdl.handle.net/10919/77240.

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Attention on beverage intake, specifically sugar-sweetened beverages (SSB), has increased in recent years (1). Energy-containing beverages do not provide the same satiety as solid foods, and intake of solid food is not spontaneously reduced when energy-containing beverages are consumed (2,3). This may contribute to positive energy balance (1). Conversely, a reduction in energy intake occurs by replacing SSB with water and may facilitate weight loss (4,5). A valid, reliable and sensitive assessment tool for quantifying beverage consumption and determining its influence on weight status could he

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Potgieter, Bianca. "Die rol en belang van suikerbelasting in Suid-Afrika." Diss., University of Pretoria, 2017. http://hdl.handle.net/2263/65711.

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The former finance minister stated in his budget speech in 2016 that sugar tax would come into force in South Africa from 1 April 2017. The treasury's reason for implementing sugar taxation is to reduce the health problems caused by sugar. It is nothing new to use fiscal measures to recover both taxes and to prevent health problems but it was not yet possible to reach a definite conclusion about the impact of sugar tax on the consumption of sugary drinks and the prevalence of obesity. The reason for this is that there is evidence that the implementation of food tax in different countries has s

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6

Zheng, Miaobing. "The associations between sugar-sweetened beverage consumption, its substitution with alternative beverage types, and obesity outcomes in children." Thesis, The University of Sydney, 2015. http://hdl.handle.net/2123/13517.

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Concomitant with the obesity epidemic, the consumption of sugar-sweetened beverages (SSBs) has increased over the same period. There is an increasing debate as to the potential association between SSB consumption and obesity. Recommendations to limit SSB consumption have been widely acknowledged. Finding suitable beverage alternatives for SSBs may be particularly beneficial in reducing SSB consumption and curbing its associated health outcomes. However, evidence on the long-term effects of replacing SSBs with other beverage types is sparse. By using an epidemiological approach, the current the

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7

Ferguson, Katherine E. "Demographic Factors and Beverage Consumption Patterns: Health Literacy, Education, and Income Level." Thesis, Virginia Tech, 2011. http://hdl.handle.net/10919/42513.

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Over the past several decades, the prevalence of overweight and obesity has increased to 68% of American adults1. During this same time period, there has been an increase in sugar-sweetened beverage consumption. This increase in added sugar consumption, particularly from sugar-sweetened beverages, has been theorized as a possible contributor to the obesity epidemic2,3,4. Sugar-sweetened beverages are the number one source of added sugars in the American diet and organizations such as the American Heart Association have addressed this issue of added sugar consumption due to its association w

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8

Williams, Gareth. "Application of innovative beverage fermentation technology to plums and selected berries." Thesis, Cape Peninsula University of Technology, 2016. http://hdl.handle.net/20.500.11838/2338.

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Thesis (MTech (Food Technology))--Cape Peninsula University of Technology, 2016.<br>This study focused on alcoholic fermented fruit beverages that were produced from various types of fruit, value addition and thus potentially increasing the diversity of commercially available fruit wines. Non-grape alcoholic fermented fruit beverages is a complex mixture of water, alcohol, and other components, that are either initially present in the fruit, or are formed during the fermentation process. The evaluation of wine and similar fermented products quality is important for manufacturers and consumers.

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9

Fredericks, Ilse Nadia. "Efficacy of ultraviolet radiation as an alternative to inactive technology to inactivate micro organisms in grape juice and wines." Thesis, Cape Peninsula University of Technology, 2010. http://hdl.handle.net/20.500.11838/2022.

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Thesis (MTech (Food Technology))--Cape Peninsula University of Technology, 2010.<br>Sulphiting is considered as the most reliable and understood preservation technique in the wine industry. Since sulphur dioxide (S02) has been associated with possible health risks, legislation as well as consumers, are becoming more reluctant about the general use of S02 in wine production. In order to avoid economic losses due to spoilage, the wine industry is seeking feasible techniques to possibly reduce the levels of S02 in wine. The purpose of this study was, therefore to determine the efficacy of u

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10

Øyangen, Julia. "Photoprotection of riboflavin containing beverages." Thesis, Norges teknisk-naturvitenskapelige universitet, Institutt for fysikk, 2012. http://urn.kb.se/resolve?urn=urn:nbn:no:ntnu:diva-18386.

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Riboflavin, also known as vitamin B2 and one of the most easily absorbed nutrients,can be found in many different organisms. The most abundant source of riboflavin ismilk and dairy products; however it is also present in meat, fish and certain types ofvegetables and fruit. Riboflavin is an important part of a healthy diet in order to keep skin, eyes and nervous systems healthy. Some studies indicate that riboflavin plays an important role in cancer and cardiovascular diseases.As known, milk is extremely sensitive to light. Riboflavin is one of the factorsresponsible for the light-induced degra

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11

Hofmann, Saskia Iris. "The mouthfeel of black tea beverages." Thesis, University of Nottingham, 2018. http://eprints.nottingham.ac.uk/52182/.

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The mouthfeel and texture of food and beverage products play an important role in consumer liking. However, to date these key sensory properties have received limited attention from researchers and our understanding of texture and mouthfeel perception in food remains restricted. For tea, a popular beverage enjoyed around the globe, astringency is the most frequently highlighted mouthfeel attribute. Since black tea is commonly consumed with milk and sugar, research investigating the mouthfeel of tea as impact by these added ingredients is of commercial interest. The aim of this PhD research was

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12

Sarpong, Eric Mensah. "Essays in labor economics alcohol consumption and socioeconomic outcomes /." unrestricted, 2006. http://etd.gsu.edu/theses/available/etd-12112006-213322/.

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Thesis (Ph. D.)--Georgia State University, 2006.<br>Includes vita. Title from title screen. Shiferaw Gurmu, committee chair; Paula E. Stephan, Erdal Tekin, Gregory B. Lewis, committee members. Electronic text (259 p.). Description based on contents viewed May 9, 2007. Includes bibliographical references (p. 250-258).

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13

Welcher, Robin M. "Pre-meal beverage consumption affects hunger, satiety and energy intake." Online version, 2009. http://www.uwstout.edu/lib/thesis/2009/2009welcherr.pdf.

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14

Rajan, Amy. "Soft drink consumption among grade 11 and grade 12 learners at a secondary school in Gauteng, South Africa." Thesis, University of Limpopo (Medunsa Campus), 2012. http://hdl.handle.net/10386/1085.

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Thesis (MPH) -- University of Limpopo, 2012.<br>Background: Over the last few decades, soft drink consumption has been steadily increasing especially at an alarming rate among adolescents. Soft drinks have been associated with positive energy intake. An unhealthy diet along with a lack of physical activity is a major risk factor for health problems like overweight and obesity, cardiovascular diseases and diabetes. Children and adolescents are becoming very susceptible to the development of NCDs due to an increase in consumption of heavily processed and highly caloric foods, leading to early on

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15

Field, John B. F. "A statistical study of the distribution of alcohol consumption and consequent inferential problems /." Title page, contents and summary only, 1985. http://web4.library.adelaide.edu.au/theses/09PH/09phf454.pdf.

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16

Yan, Bing. "High Pressure Homogenization of Selected Liquid Beverages." The Ohio State University, 2016. http://rave.ohiolink.edu/etdc/view?acc_num=osu1471376403.

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BRUN, DANIEL, and SAN KHAFFAF. "Autonomous Beverage Dispenser." Thesis, KTH, Mekatronik, 2018. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-232967.

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Since the 1970s the technology within autonomous systems has been a fast-growing subject, the main reasons be-ing an increased interest in automation and decreased prices of sensors and hardware components. There is a wide range of diﬀerent complexities within diﬀerent autonomous systems, but this thesis will contribute to an understanding of the basic principles in an autonomous system and its components. This is made by constructing an autonomous beverage dispenser that will ﬁll a glass, re-gardless of its size, with a certain level of liquid. The pur-pose of this thesis is therefore to cons

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18

Neethling, Michelle. "An in vitro study on the immunotoxicity of South African beer." Thesis, University of the Western Cape, 2008. http://etd.uwc.ac.za/index.php?module=etd&action=viewtitle&id=gen8Srv25Nme4_5120_1257318050.

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<p>&quot<br>Traditionally brewed beers are of cultural and economic importance to many African nations. The presence of mycotoxins in African beer is a topic that needs to be addressed, since most African countries have a climate of high humidity and temperature that favours the growth of moulds. Mycotoxins challenge not only the health of animals and humans, but also the economy, especially in underdeveloped countries where contamination is most likely. Literature proves that mycotoxins depict various effects on the immune system including immunotoxicity. Beer analysis is therefore of utmost

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Chou, Ken-Hong Bell Leonard N. "Caffeine content of national and store brand carbonated beverages." Auburn, Ala., 2006. http://repo.lib.auburn.edu/2006%20Fall/Theses/CHOU_KEN-HONG_41.pdf.

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Bernabe-Ortiz, Antonio, Orellana Claudia Alviso, Tejada Dayna Estrada, and Larco Rodrigo M. Carrillo. "Sweetened beverages, snacks and overweight: findings from the Young Lives Cohort Study in Peru." Universidad Peruana de Ciencias Aplicadas (UPC), 2017. http://hdl.handle.net/10757/624444.

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21

Vargas, García Elisa Joan. "Interventions to influence consumption of sugar-sweetened beverages." Thesis, University of Leeds, 2017. http://etheses.whiterose.ac.uk/19710/.

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Evidence for higher intakes of sugar-sweetened beverages (SSBs) driving the risks of obesity, type 2 diabetes and cardiovascular disease is increasing. As a result, SSBs have been targeted across public health interventions worldwide, including Mexico, which has one of the highest levels of consumption of SSB and alarmingly high childhood obesity rates. This thesis aimed to determine the effectiveness of interventions and intervention’s components to reduce consumption of SSBs and to develop and implement an intervention in school-aged children in central Mexico. A systematic review and meta-a

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22

Potter, Rebecca Margaret. "Development and Evaluation of Wild Blueberry Soy Beverages." Fogler Library, University of Maine, 2004. http://www.library.umaine.edu/theses/pdf/PotterRM2004.pdf.

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23

Dew, Tristan Patrick. "The bioactive capacity of tea and other beverages." Thesis, University of Leeds, 2006. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.436395.

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24

Zhu, Yan. "Rational design of plastic packaging for alcoholic beverages." Thesis, Université Paris-Saclay (ComUE), 2019. http://www.theses.fr/2019SACLA020.

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La perception des emballages alimentaires est passée d’utile à source majeure de contaminants dans les aliments et menace pour l’environnement. La substitution du verre par des con-tenants en plastiques recyclés ou biosourcés réduit l’impact environnemental des boissons embouteillées. La thèse a développé de nouveaux outils de simulation 3D et d’optimisation pour accélérer le prototypage des emballages éco-efficaces pour les boissons alcoolisées. La durée de conservation des boissons, la sécurité sanitaire des matériaux plastiques recyclés, les contraintes mécaniques, et la quantité de déchets

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SANTOS, ANTONIO C. dos. "Estudo da reciclagem do poli(tereftalato de etileno) - PET pos-consumo e de suas propriedades, quando submetido a radiacao ionizante." reponame:Repositório Institucional do IPEN, 2008. http://repositorio.ipen.br:8080/xmlui/handle/123456789/11723.

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Made available in DSpace on 2014-10-09T12:55:08Z (GMT). No. of bitstreams: 0<br>Made available in DSpace on 2014-10-09T14:05:57Z (GMT). No. of bitstreams: 0<br>Dissertação (Mestrado)<br>IPEN/D<br>Instituto de Pesquisas Energeticas e Nucleares - IPEN-CNEN/SP

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Johnshoy, Jenna M. "A program evaluation of the smart and healthy alcohol use intervention." Online version, 2009. http://www.uwstout.edu/lib/thesis/2009/2009johnshoyj.pdf.

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27

Perez, Hernandez Gabriela. "Use of ingredients and processing to control the stability of high whey protein concentration retort sterilized beverages." Texas A&M University, 2005. http://hdl.handle.net/1969.1/2344.

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Stable retorted whey protein beverages with 5% protein concentration were prepared. The effect of protein concentration, fat concentration and homogenization pressure on the heat stability and the stability of emulsions of sterilized whey protein beverages was determined. Beverages containing >1% protein formed aggregates during the heat treatment. Food grade additives were added to the beverages with >1% protein to determine if the heat stability could be improved. Lecithins and polyphosphates improved the heat stability while hydrocolloids decreased the heat stability. Lecithins improved the

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Au, Yeung Shiu-lun Kyan. "Systematic review on adolescent alcohol consumption." Click to view the E-thesis via HKUTO, 2008. http://sunzi.lib.hku.hk/hkuto/record/B41709160.

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Olson, Amie L. "Efficacy of a whey permeate based sports drink." Online version, 2003. http://www.uwstout.edu/lib/thesis/2003/2003olsona.pdf.

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30

Kokott, Shaun. "Microencapsulation and supply of Bifidobacterium lactis DSM 10140 in fermented traditional African beverages." Thesis, Cape Technikon, 2004. http://hdl.handle.net/20.500.11838/824.

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Thesis (MTech (Food Technology))--Cape Technikon, 2004<br>Probiotic foods are intended to supply selected viable microorganisms, for example Lactobacillus acidophilus and Bifidobacterium, to consumers. These organisms, when consumed at the daily intake of 108 , provide benefits beyond basic nutrition. Probiotic (AB) foods generally include fermented dairy products such as yoghurts and cheeses, targeted at the upmarket consumer. However, due to technical problems associated with the foods and the organism, viable Bifidobacterium rarely occur in AB foods. The principle aims of this study

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Thapa, Saroj. "Microbiological and biochemical studies of indigenous fermented cereal-based beverages of the Sikkim Himalayas." Thesis, University of North Bengal, 2001. http://hdl.handle.net/123456789/1139.

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Moody, A. P. "A peroxide sensor for the food and beverages industry." Thesis, Cranfield University, 2002. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.269479.

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Sutterlin, Klaus A. (Klaus Alfred). "Fructophilic yeasts to cure stuck fermentations in alcoholic beverages." Thesis, Stellenbosch : University of Stellenbosch, 2010. http://hdl.handle.net/10019.1/4013.

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Thesis (PhDAgric (Viticulture and Oenology. Wine Biotechnology))--University of Stellenbosch, 2010.<br>ENGLISH ABSTRACT: Stuck alcoholic fermentations are a major enological problem for the international winemaking industry. Incomplete wine fermentations are frequently characterized by high residual fructose concentrations and the near-absence of residual glucose, a fact that is due to the glucophilic character of the wine yeast Saccharomyces cerevisiae. Wines with high contents of post fermentation sugar are very susceptible for microbial spoilage since residual fructose and/or glucose c

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Slanina, Tomáš. "Analýza finanční výkonnosti společnosti Coca-Cola Beverages Česká republika." Master's thesis, Vysoká škola ekonomická v Praze, 2007. http://www.nusl.cz/ntk/nusl-1432.

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Práce analyzuje finanční výkonnost společnosti Coca-Cola Beverages Česká republika z pohledu externího analytika. Pro hodnocení jsou použity všechny vhodné metody finanční analýzy, tj. rozbor absolutních ukazatelů, analýza poměrovými ukazately a aplikace ukazatele ekonomické přidané hodnoty (EVA). Dále je finanční situace podniku porovnána s jeho největšími konkurenty na trhu (General Bottlers a Kofola).

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Osadchenko, Igor. "Risk Assessment of International Sales Contracts in Beverages Market." Master's thesis, Vysoká škola ekonomická v Praze, 2015. http://www.nusl.cz/ntk/nusl-264266.

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The aim of my thesis was to analyze and identify main types of risks and uncertainties, which can be faced by international companies. I also described main ways and methods of avoidance and minimisation of such risky situations. AB Inbev was chosen as an example since I was working in the branch of this company located in Prague, Czech Republic. This explains my concentration mainly on the market for beverages.

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Desbrow, Ben. "The Effect of Cola Beverages on Endurance Exercise Performance." Thesis, Griffith University, 2008. http://hdl.handle.net/10072/366720.

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Cola beverages are often made available to competitors during endurance sporting events. This thesis describes a series of investigations examining the frequency and possible physiological consequences of cola beverage use by trained endurance athletes. An initial field study assessed the knowledge, prevalence and quantity of caffeine use by athletes competing at the 2005 Ironman® Triathlon World Championships. A large majority (89%) of athletes were planning on using a caffeinated substance immediately prior to or throughout the race and a similarly high proportion (78%) indicated that cola w

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McCabe, Staci Eileen. "Quantity and frequency of alcohol consumption race-gender differences during late adolescence and early adulthood /." [Kent, Ohio] : Kent State University, 2009. http://rave.ohiolink.edu/etdc/view?acc%5Fnum=kent1238602032.

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Thesis (M.A.)--Kent State University, 2009.<br>Title from PDF t.p. (viewed Oct. 6, 2009) Advisor: C. Andre Christie-Mizell. Keywords: Substance Use; Alcohol; Race; Gender; Life Course Transitions Includes bibliographical references (p. 38-49)

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Smith, Chris. "Southern food and beverage museum." ScholarWorks@UNO, 2008. http://scholarworks.uno.edu/aa_rpts/1.

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On a Tuesday night in the spring of 2007, my legal class taught by Bill Abbott had a guest speaker. Her name was Liz Williams and she was the president of the new Southern Food and Beverage Museum. Though she was in class to give a presentation on legal issues, she also spoke about the task of putting together a new museum, how a food museum was a unique idea that would work well in a city such as New Orleans, and why the concept of food and beverage would appeal to a variety of people -- tourists and locals alike. I got it immediately. I understood the concept, the need, the way it would work

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Vera, Carrasco Luciano. "Sensory quality control of alcoholic beverages using fast chemical sensors." Doctoral thesis, Universitat Rovira i Virgili, 2010. http://hdl.handle.net/10803/9061.

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Control de calidad sensorial de bebidas alcohólicas utilizando rápidos sensores químicos<br/>En la presente tesis Doctoral, han sido aplicados dos sensores artificiales para el análisis de<br/>bebidas alcohólicas: la nariz electrónica basada en la espectrometría de masas (MS) y la lengua<br/>electrónica basada en la espectroscopía infrarroja con transformada de Fourier (FTIR). El<br/>propósito fue desarrollar nuevas estrategias para analizar la autenticidad de estos productos,<br/>desde un punto de vista sensorial, por medio de técnicas las espectrales antes mencionadas.<br/>Adicionalmente, ha

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Du, Yuerong, and 杜月蓉. "Sugar sweetened beverages and childhood dental caries : a systematic review." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2014. http://hdl.handle.net/10722/206918.

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Background Dental caries on primary and permanent teeth is a common chronic disease worldwide with negative effects on children`s quality of life, both in the present and future. Sugar intake is a risk factor for caries. However, the association between sugar-sweetened beverages (SSBs) and dental caries is unclear. Methods A systematic review of relevant literature was performed in PubMed, Cochrane Library and ScienceDirect to locate every journal article in English assessing the association between SSBs and dental caries up to May 2014. Quality assessment criteria were formed by 10 essen

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Oro, Lucia. "Role of yeast bioactive compounds in food and fermented beverages." Doctoral thesis, Università Politecnica delle Marche, 2014. http://hdl.handle.net/11566/242761.

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Negli ultimi anni le molecole bioattive con attività antimicrobica come tossine killer, batteriocine e agenti antifungini sono state impiegate per ridurre o inibire la crescita e lo sviluppo di funghi, lieviti e batteri indesiderati in alternativa o in combinazione con i composti sintetici antimicrobici negli alimenti e nelle bevande fermentate. La presente ricerca riguarda il ruolo e la caratterizzazione di molecole bioattive prodotte da lieviti appartenenti alle specie Metschnikowia pulcherrima, Tetrapisispora phaffii, Kluyveromyces wickerhamii, Wickerhamomyces anomalus. Dopo la caratt

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"Strategic business planning for the ready-to-drink beverage market in the People's Republic of China." Chinese University of Hong Kong, 1997. http://library.cuhk.edu.hk/record=b5889008.

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by So Mei.<br>Thesis (M.B.A.)--Chinese University of Hong Kong, 1997.<br>Includes bibliographical references (leaf 59).<br>Abstract --- p.i<br>Chapter I. --- INTRODUCTION --- p.1<br>The Company Background --- p.1<br>Market Outlook --- p.3<br>Step Into the Largest Consumer Market --- p.4<br>Behind the Story - Protectionism Policies of Central Government --- p.5<br>Scope and Objective --- p.7<br>Chapter II. --- METHOD --- p.7<br>Chapter III. --- LITERATURE REVIEW --- p.8<br>Chapter IV. --- SITUATION ANALYSIS --- p.18<br>Business Potential --- p.19<br>Government Intervention --- p.20<

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Samman, Meyassara. "The effect of diet drinks on oral health among US children and adults: cluster analysis." Thesis, 2018. https://hdl.handle.net/2144/32943.

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INTRODUCTION: Dental caries erosion are both multifactorial diseases. One common factor for both diseases is acid attack on dental enamel. Some beverages contain both erosive acids and cariogenic carbohydrates, thus, promoting both types of disease. Previous literature has examined beverages as single source exposures, despite the fact that beverage consumption is a complex process that contains several beverage. A few studies have examined the patterns of beverage consumption and dental caries in both children and adults. These studies found a significant positive relationship between sugar s

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Gaspar, Luísa, and Carolina Massa. "Heineken - “Alcoholic Beverages"." Master's thesis, 2019. http://hdl.handle.net/10362/72922.

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"A study on the distribution channels of fast moving consumer products in food & drinks industry in Shanghai." Chinese University of Hong Kong, 1997. http://library.cuhk.edu.hk/record=b5889027.

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by Au Lai Hang.<br>Thesis (M.B.A.)--Chinese University of Hong Kong, 1997.<br>Includes bibliographical references (leaves 63-65).<br>ABSTRACT --- p.i<br>TABLE OF CONTENTS --- p.iv<br>Chapter CHAPTER I- --- INTRODUCTION --- p.1<br>The Changing Distribution System in China --- p.1<br>Objectives of the Study --- p.3<br>Arrangement of Content --- p.4<br>Chapter CHAPTER II - --- METHODOLOGY --- p.5<br>Chapter CHAPTER III - --- LITERATURE REVIEW --- p.8<br>Channel Selection --- p.8<br>Distribution Practices Adopted in China --- p.9<br>Channel Length --- p.10<br>Chapter CHAPTER IV- --- CUR

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Raycher, Jayne Marie. "Young children's knowledge and attitudes toward alcohol and two other commonly consumed beverages." 1993. http://catalog.hathitrust.org/api/volumes/oclc/31306874.html.

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Thesis (M.S.)--University of Wisconsin-Madison, 1993.<br>Typescript. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 44-48).

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Alvarez, Sanchez Cristina. "Mexicans' Consumption of Taxed Sugar-Sweetened Beverages and the Psychosocial Determinants of Consumption in the Context of the 2014 Sugar-Sweetened Beverage Tax - A Mixed Methods Study." Thesis, 2018. https://doi.org/10.7916/D81G23R1.

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In Mexico about 73 percent adults and 33 percent children have overweight or obesity; and nearly 14 percent adults are estimated to have Type 2 diabetes, being the principal cause of mortality. Obesity and diabetes rates rose sharply starting in the 1980's and 1990's, coinciding with the globalization processes that Mexico underwent resulting in a higher availability and consumption of energy-dense and nutrient-poor ultra-processed foods. Sugar-sweetened beverages (SSBs), carbonated cola beverages such as Coca-Cola in particular, are widely consumed and well integrated into Mexico's cultural f

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Newbold, Daniel Scott. "Carbonated dairy beverages: challenges and opportunities." 2018. http://hdl.handle.net/2097/39044.

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Master of Science<br>Food Science Institute<br>Kadri Koppel<br>Yogurt drinks have seen a 66% increase in consumption over the last 5 years. Even though there has been an increase in yogurt drink consumption, the market share of drinkable dairy beverages remains small. Carbonated dairy beverages have become increasingly popular in recent years and innovations in this area could help drive increased consumption of these beverages. Currently traditionally carbonated dairy beverages, like kefir, are the most popular carbonated dairy beverages on the market. Carbonation at appropriate levels in dai

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Su, Hung-Wen, and 蘇紅文. "Issues on Knowledge, Attitude and Practice toward Alcoholic Beverages-Based on the Sample of the Students of Food and Beverage Management Department of Vocational School in Taipei District." Thesis, 2007. http://ndltd.ncl.edu.tw/handle/58408410311291284058.

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碩士<br>輔仁大學<br>餐旅管理學系碩士班<br>95<br>The main purpose of this study was to investigate the present situation of the knowledge, attitude and practice toward alcoholic beverages of the students of Food and Beverage Management Department of Vocational School in Taipei District. And secondly, to discover the differences, relations and influence factors of the knowledge, attitude and practice of students of Food and Beverage Management Department of Vocational School from different background. In-depth interviews were also applied to this research in order to develop the questionnaire. This research ad

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Donohue, Keith F. Lang Alan R. "Alcohol and emotions potential dose effects and mechanisms of neuromuscular control /." 2003. http://etd.lib.fsu.edu/theses/available/etd-08272003-150838/.

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Thesis (M.S.)--Florida State University, 2003.<br>Advisor: Dr. Alan R. Lang, Florida State University, College of Arts and Sciences, Dept. of Psychology. Title and description from dissertation home page (viewed Oct. 1, 2003). Includes bibliographical references.

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