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Journal articles on the topic 'Beveragers'

Author: Grafiati

Published: 4 June 2021

Last updated: 28 July 2025

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1

Kim, Hyeyoung, and Lisa A. House. "Linking Consumer Health Perceptions to Consumption of Nonalcoholic Beverages." Agricultural and Resource Economics Review 43, no. 1 (2014): 1–16. http://dx.doi.org/10.1017/s1068280500006870.

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This study explored factors influencing consumers' beverage consumption. Consumers drank greater shares of beverages perceived as healthy and, in most cases, drank smaller shares of a beverage when they perceived alternative beverages as more healthy. One exception was carbonated sugar-sweetened beverages; the share of their consumption increased as health perceptions of 100 percent juice increased and vice versa. Another important determinant of beverage consumption share was objective and subjective health knowledge. Beverage drinking habit, which was measured by whether a beverage was consu

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2

De Oliveira Silva Fernandes Correia, Gabriela, Sueli Moura Bertolino, and Milla Alves Baffi. "Microbiological and physico-chemical quality of water from beveragers of Uberlândia Federal University, Campus Santa Mônica." Revista Brasileira de Ciência, Tecnologia e Inovação 7, no. 1 (2023): 56–68. http://dx.doi.org/10.18554/rbcti.v7i1.6597.

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This study evaluated the water quality of drinking fountains in the buildings 1B and 5RA at the Santa Mônica campus, Federal University of Uberlândia, monitoring that is part of the institution's Water Safety Plan. The water quality was investigated through bacteriological analysis and physicochemical parameters. The analyses were during 12 weeks in a total of 72 samples. In the bacteriological analysis, none of the samples showed growth of coliforms, being this parameter in accordance to the legislation. In the physicochemical analysis, an average pH of 5.62 and 5.44 was obtained in 1B and 5R

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Hughes, Abigail, Jennifer Hanson, and Elizabeth Daniels. "University Students’ Knowledge and Perceptions Regarding the Nutrient Content of Plant-Based Beverages." Current Developments in Nutrition 5, Supplement_2 (2021): 555. http://dx.doi.org/10.1093/cdn/nzab043_007.

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Abstract Objectives While the consumption of milk in the U.S. continues to decline, plant-based beverages, like almond milk, are becoming increasingly popular. The purpose of this study was to assess university students’ knowledge and perceptions on the nutrient content of plant-based beverages they consume. Methods An online survey was used to collect responses from students at three U.S. universities. Responses were collected from February through September 2020. Students were asked to describe the type of plant-based beverage they drank most often. They were then asked to indicate whether t

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Kolonas, Alexandros, Patroklos Vareltzis, Smaro Kiroglou, et al. "Antioxidant and Antibacterial Properties of a Functional Sports Beverage Formulation." International Journal of Molecular Sciences 24, no. 4 (2023): 3558. http://dx.doi.org/10.3390/ijms24043558.

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Athletes often consume functional beverages in order to improve performance and reduce oxidative stress caused by high-intensity exercise. The present study aimed to evaluate the antioxidant and antibacterial properties of a functional sports beverage formulation. The beverage’s antioxidant effects were assessed on human mesenchymal stem cells (MSCs) by determining thiobarbituric acid reactive substances (TBARS; TBARS levels decreased significantly by 52.67% at 2.0 mg/mL), total antioxidant capacity (TAC; TAC levels increased significantly by 80.82% at 2.0 mg/mL) and reduced glutathione (GSH;

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Ahmed, KM Safin, Dhruba Sarker, and Farhan Ahmed. "The Impact of Carbonated Beverage Packaging on Consumer Psychology." Jurnal Aplikasi Manajemen, Ekonomi dan Bisnis 8, no. 1 (2023): 25–38. https://doi.org/10.51263/jameb.v8i1.171.

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This study looks at what clients' insights and expectations for buys are meant for by the bundling of carbonated refreshments and how this affects their choices to purchase an item. The objective of this study is to distinguish the elements that add to the progress of refreshment bundling. The study's focus is on Bangladeshi, primarily young members of Generation Z. The aesthetic impact of the container design, as well as the beverage's flavor characteristics and brand perception, influence consumers' choices for bottled beverages. How to create appealing beverage packaging that takes into acc

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Mielby, Line, Qian Wang, Sidsel Jensen, et al. "See, Feel, Taste: The Influence of Receptacle Colour and Weight on the Evaluation of Flavoured Carbonated Beverages." Foods 7, no. 8 (2018): 119. http://dx.doi.org/10.3390/foods7080119.

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A study was designed to assess whether the individual and combined effects of product-intrinsic and product-extrinsic factors influence the perception of, and liking for, carbonated beverages. Four hundred and one participants tasted samples of one of three flavours (grapefruit, lemon, or raspberry) of carbonated aromatised non-alcoholic beer. The beverages were served in receptacles that differed in terms of their colour (red or black) and weight (lighter—no added weight, or heavier—20 g weight added). Each participant received the same beverage in each of the four different receptacles, and

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Mulyawan, Rizki, Novita Intan Arovah, Sumaryanti Sumaryanti, Sigit Nugroho, and Tungpang Kunanya. "Behavior Regarding Fluid Consumption Following Physical Activity In Indonesian Active Individuals." Retos 51 (October 11, 2023): 526–33. http://dx.doi.org/10.47197/retos.v51.98750.

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There is a lack of reliable information regarding post-exercise rehydration behaviours, particularly with regards to beverage preference and encouragement. Using a random sampling technique, 661 participants from three groups (sports enthusiasts, athletes, and coaches) were chosen randomly to fill out a questionnaire on fluid intake following exercise. Pearson Correlation is used to examine the data and find the connection between exercise modality, frequency, and duration. The study indicated that mineral water, electrolyte drinks, and milk were the three most frequently consumed options for

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Frolova, Yuliya, Valentina Vorobyeva, Irina Vorobyeva, et al. "Development of Fermented Kombucha Tea Beverage Enriched with Inulin and B Vitamins." Fermentation 9, no. 6 (2023): 552. http://dx.doi.org/10.3390/fermentation9060552.

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Kombucha is a sweet and sour beverage made by fermenting a liquid base with a symbiotic culture of bacteria and yeast. Different tea substrates, carbohydrate sources, and additional ingredients are used to create beverages with different physical and chemical characteristics. The purpose of this work was to create a recipe and technology to study the properties of the beverage based on kombucha with a given chemical composition. The content of added functional ingredients (vitamins and inulin) in quantities comparable with reference daily intake was the specified parameter characterizing the d

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Zhang, Wenjing, Nan Zhang, Shan Zheng, et al. "Effects of commercial beverages on the neurobehavioral motility of Caenorhabditis elegans." PeerJ 10 (July 14, 2022): e13563. http://dx.doi.org/10.7717/peerj.13563.

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To study the effects of different types of commercially available drinks/beverages on neurobehavior using the model organism C. elegans, and critically review their potential health hazards. Eighteen kinds of beverages from the supermarket were randomly selected and grouped into seven categories namely functional beverage, tea beverage, plant protein beverage, fruit juice beverage, dairy beverage, carbonated beverage and coffee beverage. The pH value, specific gravity and osmotic pressure were also examined. The L4 stage N2 worms were exposed to different concentration of tested beverages (0,

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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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Grummon, Anna H., Christina A. Roberto, Hannah G. Lawman, et al. "Purchases of Nontaxed Foods, Beverages, and Alcohol in a Longitudinal Cohort After Implementation of the Philadelphia Beverage Tax." Journal of Nutrition 152, no. 3 (2021): 880–88. http://dx.doi.org/10.1093/jn/nxab421.

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ABSTRACT Background Evidence suggests that sweetened beverage taxes reduce taxed beverage purchases, but few studies have used individual-level data to assess whether these taxes affect purchases of nontaxed foods, beverages, and alcohol. Additionally, research has not examined whether sweetened beverage taxes influence restaurant purchases. Objectives We assessed changes in individuals’ purchases of taxed beverage types; low-calorie/low-added-sugar nontaxed beverages; high-calorie/high-added-sugar nontaxed beverages, foods, and alcohol; and beverages from restaurants following implementation

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Lopes, Mariana, Chloé Pierrepont, Carla Margarida Duarte, Alexandra Filipe, Bruno Medronho, and Isabel Sousa. "Legume Beverages from Chickpea and Lupin, as New Milk Alternatives." Foods 9, no. 10 (2020): 1458. http://dx.doi.org/10.3390/foods9101458.

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Recently, milk consumption has been declining and there is a high demand for non-dairy beverages. However, market offers are mainly cereal and nut-based beverages, which are essentially poor in protein (typically, less than 1.5% against the 3.5% in milk) and are not true milk replacers in that sense. In this work, new beverages from different pulses (i.e., pea, chickpea and lupin) were developed using technologies that enable the incorporation of a high level of seed components, with low or no discharge of by-products. Different processing steps were sequentially tested and discussed for the o

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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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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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Sikalidis, Angelos K., Anita H. Kelleher, Adeline Maykish, and Aleksandra S. Kristo. "Non-Alcoholic Beverages, Old and Novel, and Their Potential Effects on Human Health, with a Focus on Hydration and Cardiometabolic Health." Medicina 56, no. 10 (2020): 490. http://dx.doi.org/10.3390/medicina56100490.

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The Beverage Guidance System has established dietary recommendations for daily intake of commonly consumed beverages including water, tea, coffee, milk, non-calorically sweetened beverages, and calorically sweetened beverages. As obesity in America continues to be a growing problem, this guidance becomes of increasing importance due to many beverages’ potential links to Type 2 Diabetes Mellitus (T2DM), Cardiovascular disease (CVD), and numerous other harmful health effects. However, the growing popularity of “better for you” beverages is causing a shift in the market, with consumers pushing fo

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Hua, Sophia V., Joshua Petimar, Nandita Mitra, et al. "Philadelphia Beverage Tax and Association With Prices, Purchasing, and Individual-Level Substitution in a National Pharmacy Chain." JAMA Network Open 6, no. 7 (2023): e2323200. http://dx.doi.org/10.1001/jamanetworkopen.2023.23200.

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ImportanceTaxes on sweetened beverages are being implemented around the globe; an understanding of these taxes on individual-level behavior is necessary.ObjectiveTo evaluate the degree to which the sweetened beverage tax in Philadelphia, Pennsylvania, was associated with changes in beverage prices and individual-level purchasing over time at a national pharmacy chain in Philadelphia compared with Baltimore, Maryland.Design, Setting, and ParticipantsUsing a difference-in-differences approach and generalized linear mixed models, this cohort study examined beverage purchases made by loyalty cardh

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de las Heras-Delgado, Sara, Sangeetha Shyam, Lucía Iglesias-Vázquez, Nadine Khoury, Jordi Salas-Salvadó, and Nancy Babio. "The Nutrientional Profile of Spanish Beverages: A Comparative Evaluation of the Original and Updated Nutri-Score Algorithm." Nutrients 17, no. 9 (2025): 1521. https://doi.org/10.3390/nu17091521.

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Background: In response to criticism and limitations of the Nutri-Score Nutrient Profiling Model (NS-NPM), the algorithm was updated in 2023. However, its impact on beverage classification remains partially assessed. Objective: This study aimed to compare the nutritional profiles of beverages marketed in Spain using the original and updated NS-NPM algorithms. Methods: Nutritional data for 3432 beverages in the “Drink Base” database were analyzed using both the 2015 (original) and 2023 (updated) NS-NPM versions. Results: The 2023 update showed significant changes compared to the 2015 version. U

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Zhang, Yu Yu, Yi Song, Xiao Song Hu, Xiao Jun Liao, Yuan Ying Ni, and Quan Hong Li. "Determination of 5-Hydroxymethylfurfural and Furfural in Soft Beverages by HPLC." Advanced Materials Research 550-553 (July 2012): 1959–66. http://dx.doi.org/10.4028/www.scientific.net/amr.550-553.1959.

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5-hydroxymethylfurfural (HMF) and furfural (F) could be formed in soft beverages of rich sugar during process, and often used as an index of heat treatment. HMF was also considered as potentially carcinogenic to humans. High performance liquid chromatography was used to determine HMF and F contents of 26 soft beverage samples. The HMF contents were in a range 0.17-8.26 mg/L for 11 carbonated beverages, 0.37-22.23 mg/L for 8 fruit juice beverages and 0.05-1.63 mg/L for 7 tea beverages. The F contents were in a range 0.87-6.78 mg/L for 8 fruit juice beverages, but lower than 0.39 mg/L and 0.37 m

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Özen, Asli, Maria Bibiloni, Cristina Bouzas, Antoni Pons, and Josep Tur. "Beverage Consumption among Adults in the Balearic Islands: Association with Total Water and Energy Intake." Nutrients 10, no. 9 (2018): 1149. http://dx.doi.org/10.3390/nu10091149.

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The paper seeks to describe beverage consumption and examine the association between beverage consumption and total water intake and total energy intake of the adult population in the Balearic Islands. Beverage consumption, total water intake, and total energy intake were obtained by using two 24-h diet recalls from a cross-sectional nutritional survey carried out in the Balearic Islands (n = 1386). The contribution of beverages to total water intake and total energy intake were also assessed. Beverages accounted for 65–71% of total water intake and 29–35% of it provided by drinking water. Foo

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Beck, Amy L., Alicia Fernandez, Jenssy Rojina, and Michael Cabana. "Randomized Controlled Trial of a Clinic-Based Intervention to Promote Healthy Beverage Consumption Among Latino Children." Clinical Pediatrics 56, no. 9 (2017): 838–44. http://dx.doi.org/10.1177/0009922817709796.

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The objective of this study was to evaluate an educational module for Latino parents about the health effects of sweet beverages. Latino parents were randomized to receive the beverage module or a control module. Child beverage consumption was assessed at baseline, 2 weeks, 2 months, and 3 months via a beverage recall survey. At 2-week follow-up, children of intervention participants had a mean reduction in 7-day total sugar-sweetened beverage and 100% fruit juice consumption of 16 ounces while controls had a mean increase of 4 ounces ( P = .01). At 2-month and 3-month follow-up, there was a r

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Perumal, Aparna Kumar, and Jayaprada Rao Chunduri. "Characterization and development of Novel Whey-based Fermented Fruit Beverages." International Journal of Agricultural Sciences and Veterinary Medicine 11, no. 4 (2023): 9–16. http://dx.doi.org/10.25303/1104ijasvm09016.

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Fermented beverages are developed from fruits or cereals or nuts. The development of the beverage changes with the composition of the ingredient, the inoculum and the fermentation conditions. Milk-based fermented beverages are also available commercially. Whey is one of the waste milk products rich in proteins and can be considered for the development of beverages using fruits with rich medicinal value. The current study aims at developing a whey-based fruit-mixed fermented beverage (WFFB). Blueberry, kokum and pomegranate fruit pulps have been considered to prepare whey-based fermented bevera

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Jensen, Chad D., Amy F. Sato, C. Meghan McMurtry, Chantelle N. Hart, and Elissa Jelalian. "School Nutrition Policy." ICAN: Infant, Child, & Adolescent Nutrition 4, no. 5 (2012): 276–82. http://dx.doi.org/10.1177/1941406412458314.

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Background. School policies limiting the availability of sweetened beverages are often considered to be effective interventions for improving children’s diet and weight-related health. This study was designed to examine the effectiveness of the Rhode Island Healthier Beverage Policy in reducing consumption of unhealthy beverages and in producing changes in children’s weight status. Method. Students in 2 public middle schools in Rhode Island completed self-reported measures of dietary intake and were measured for height and weight prior to and 1 year following the implementation of a state-mand

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Ferruzzi, Mario G., Jirayu Tanprasertsuk, Penny Kris-Etherton, Connie M. Weaver, and Elizabeth J. Johnson. "Perspective: The Role of Beverages as a Source of Nutrients and Phytonutrients." Advances in Nutrition 11, no. 3 (2019): 507–23. http://dx.doi.org/10.1093/advances/nmz115.

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ABSTRACT The Dietary Guidelines for Americans (DGA) provide nutrition advice for Americans &gt;2 y of age. The 2020–2025 DGA proposes a life stage approach, focusing on birth through older adulthood. Limited recommendations for beverages exist except for milk, 100% fruit juice, and alcohol. The goal of this article is to provide a better understanding of the role of beverages in the diet using current scientific evidence. A Medline search of observational studies, randomized controlled trials, and meta-analyses was undertaken using key beverage words. We highlight the role beverages can pl

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Liu, Zeqi, Shanshan Li, and Jiaqi Peng. "Exploring the Relationship between Sugar and Sugar Substitutes—Analysis of Income Level and Beverage Consumption Market Pattern Based on the Perspective of Healthy China." Nutrients 14, no. 21 (2022): 4474. http://dx.doi.org/10.3390/nu14214474.

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This paper estimates the impact of income level on household beverage consumption, analyzes the consumption trends of sugar-sweetened beverages and sugar-free beverages in households, explores the future changes in the beverage consumption market pattern, and predicts the possible impact of the sugar industry on the development of sugar substitutes based on the beverage consumption data of Kantar Consumer Index in China from 2015 to 2017. The research results show that, firstly, there is an “inverted U-shaped” relationship between income level and household consumption of sugar-sweetened bever

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Sui, Zhixian, Weng Kei Wong, Jimmy Chun Yu Louie, and Anna Rangan. "Discretionary food and beverage consumption and its association with demographic characteristics, weight status, and fruit and vegetable intakes in Australian adults." Public Health Nutrition 20, no. 2 (2016): 274–81. http://dx.doi.org/10.1017/s1368980016002305.

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AbstractObjectiveExcessive consumption of discretionary foods/beverages in the Australian population has been identified, increasing the risk of obesity and chronic disease. The present study aimed to examine the associations between demographic, anthropometric and dietary factors and the consumption of discretionary foods, discretionary beverages and discretionary foods/beverages combined.DesignDiscretionary food/beverage consumption reported in two 24 h recalls was analysed, stratified by gender, age, socio-economic status, country of birth, BMI, waist circumference, and fruit and vegetable

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Lee, Ju-Yeon, and Chulkyoon Mok. "Development of Saengshik Beverage Products and Their Physico-chemical Properties." Food Engineering Progress 13, no. 4 (2009): 341–47. http://dx.doi.org/10.13050/foodengprog.2009.13.4.341.

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Saengshik beverage products were developed to improve the convenience in consumption, and thereby to expand the Saengshik market. Beverages were prepared from 3 commercial Saengshik products (ES, BS, SS) by mixing with water using a high shear blender. The physicochemical and sensory properties of the Saengshik beverage product were compared. The most acceptable beverage product was made of BS at 7.7% (w/w) level. The apparent viscosity of the beverages increased as the Saengshik levels increased. The beverages at lower Saengshik levels showed dilatant fluid characteristics, while they were Ne

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Rivard, Cheryl, Danielle Smith, Susan E. McCann, and Andrew Hyland. "Taxing sugar-sweetened beverages: a survey of knowledge, attitudes and behaviours." Public Health Nutrition 15, no. 8 (2012): 1355–61. http://dx.doi.org/10.1017/s1368980011002898.

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AbstractObjectiveTo assess current beverage consumption patterns and anticipated reaction to an added 20 % tax on these products.DesignA random-digit dialled telephone interview lasting 20 min was administered to assess demographics, beverage consumption behaviours and intentions regarding consumption of sugar-sweetened beverages in the event of an additional tax on these beverages.SettingRespondents were recruited throughout the USA.SubjectsThe study included 592 adults.ResultsSixty-nine per cent of respondents reported consuming at least one pre-packaged sugar-sweetened beverage in the past

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Sousa, Angelica, Janice Sych, Sabine Rohrmann, and David Faeh. "The Importance of Sweet Beverage Definitions When Targeting Health Policies—The Case of Switzerland." Nutrients 12, no. 7 (2020): 1976. http://dx.doi.org/10.3390/nu12071976.

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Since high-sweet beverage intake is associated with health risks, defining what this term encompasses is relevant to the strategies confronting this problem. This study assessed both the sociodemographic factors associated with sweet beverage consumption in Switzerland and the amount consumed. According to the current definition in Switzerland (SB–CUR), sweet beverages include soft drinks, juices with added-sugar, and low-calorie sweet beverages. Using this definition and the representative menuCH survey (n = 2057; ages 18–75), the average daily sweet beverage intake was determined and compare

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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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Ziemah, James, Oluwaseun Olayemi Aluko, Vincent Ninkuu, et al. "The Phytochemical Insights, Health Benefits, and Bioprocessing Innovations of Cassava-Derived Beverages." Beverages 11, no. 4 (2025): 98. https://doi.org/10.3390/beverages11040098.

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Cassava (Manihot esculenta) is a vital tropical staple crop with expanding relevance beyond food security, particularly in developing functional beverages and nutraceutical products. This review discusses the implications of selected chemicals in cassava roots for beverage production, notably cyanogenic glycosides and phenolic compounds. We further highlight the role of cassava as a substrate for beverage production, the nutritional significance of cassava-based beverages, and the health benefits and functional potential of cassava as a key ingredient in beverage production. We also discuss th

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Šertović, Edina, Zlatan Sarić, Miroljub Barać, Irena Barukčić, Aleksandar Kostić, and Rajka Božanić. "Physical, Chemical, Microbiological and Sensory Characteristics of a Probiotic Beverage Produced from Different Mixtures of Cow's Milk and Soy Beverage by Lactobacillus acidophilus La5 and Yoghurt Culture." Food technology and biotechnology 57, no. 4 (2019): 461–67. http://dx.doi.org/10.17113/ftb.57.04.19.6344.

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The aim of this paper is to determine nutritive, functional, microbiological and sensory properties of probiotic beverages produced from different volume ratios of cow's milk and soy beverage (25:75, 50:50 and 75:25). Pure cow’s milk and soy beverage served as control samples. Fermentation was performed at 43 °C by a combined culture consisting of the probiotic strain Lactobacillus acidophilus La5 and yoghurt culture. Viable counts of La5 strain in the produced beverages ranged from 7.52 to 8.20 log CFU/mL, which is above the probiotic minimum (106 CFU/mL). Lactic acid was the most prevalent o

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Cai, Deng Chuan, Jian Fu Chen, and Yen Wei Chang. "Design and Development of Beverage Maker." Applied Mechanics and Materials 590 (June 2014): 581–85. http://dx.doi.org/10.4028/www.scientific.net/amm.590.581.

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Nowadays, the instant beverage has been a necessary for daily life. The chain stores of instant beverages are popular in recent years. The sales volume per year of instant beverages reaches to US$ 133 million in Taiwan. The reason of the prosperity of the beverages in Taiwan is that the beverages are able to be made according to custom’s needs. So that the beverage can be fit to the custom’s favorite and habit. Therefore, for the considerations of safety, sanitary, and consistent quality, an instant beverage maker is needed to be developed. This study applied a systematical design procedure to

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Law, Marron, Pedro S. P. Huot, Ying Ti Lee, Shirley Vien, Bohdan L. Luhovyy, and G. Harvey Anderson. "The effect of dairy and nondairy beverages consumed with high glycemic cereal on subjective appetite, food intake, and postprandial glycemia in young adults." Applied Physiology, Nutrition, and Metabolism 42, no. 11 (2017): 1201–9. http://dx.doi.org/10.1139/apnm-2017-0135.

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The objective was to compare the effect of dairy and nondairy beverages when consumed with carbohydrate at breakfast on subjective appetite, food intake (FI), and postprandial glycemia (PPG) in healthy young adults. Twenty-six healthy males and females (13 males and 13 females; 23.0 ± 2.6 years; BMI: 22.3 ± 1.5 kg/m2) participated in a randomized crossover study. They consumed nonisocaloric amounts (250 mL) of almond beverage, soy beverage, 1% fat milk, yogurt beverage, and water (control) with cereal and 120 min later, an ad libitum meal. Subjective appetite, PPG, and insulin were measured at

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Kaur, Intelli, and Beenu Tanwar. "Quinoa Beverages: Formulation, Processing and Potential Health Benefits." Romanian Journal of Diabetes Nutrition and Metabolic Diseases 23, no. 2 (2016): 215–25. http://dx.doi.org/10.1515/rjdnmd-2016-0026.

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AbstractBackground and Aims: Research on innovative foods and beverages that serve well to the nutritional needs of individuals suffering from metabolic disorders like obesity, hypertension, diabetes, dyslipidemia is an urgent need for today. This study aims to describe a method for preparing gluten free quinoa beverages and to investigate their effects on human health.Material and methods: Quinoa beverages were prepared from raw, soaked, germinated and malted quinoa seeds. We investigated their antioxidant activity, antidiabetic and antihypertensive potential using in vitro models.Results: Am

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Correa Uriburu, Florencia María, Iris Catiana Zampini, Luis María Maldonado, Milagros Gómez Mattson, Daniela Salvatori, and María Inés Isla. "Chemical Characterization and Biological Activities of a Beverage of Zuccagnia punctata, an Endemic Plant of Argentina with Blueberry Juice and Lemon Honey." Plants 13, no. 22 (2024): 3143. http://dx.doi.org/10.3390/plants13223143.

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In this study, the production of functional beverages of Zuccagnia punctata Cav. (jarilla), a native medicinal plant from Argentina, and Vaccinium corymbosum (blueberry), with lemon honey as a sweetener, is described. The beverage was formulated by using jarilla extract and blueberry juice with maltodextrin as an encapsulant material. The beverage was dried by both spray-drying and freeze-drying. Both beverages showed high water solubility with adequate features for handling, transport, and storage. The chromatic parameters indicate tones of mauve. Both the total polyphenol and flavonoid conte

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Schaffer, Sebastian, Gerald Rimbach, David Pieper, et al. "Minerals and Trace Elements in 990 Beverages and Their Contribution to Dietary Reference Values for German Consumers." Nutrients 14, no. 22 (2022): 4899. http://dx.doi.org/10.3390/nu14224899.

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Beverages are an integral part of human nutrition, yet little is known about their contribution to daily intakes of minerals and trace elements in German consumers. Using inductively coupled plasma-mass spectrometry, we determined the concentration of five minerals and six trace elements in beverage samples (n = 990, assigned to different beverage groups) collected throughout Germany. For a calculation of their relative contribution to the mineral supply, available beverage consumption data was combined with our quantitative analysis to calculate the average contribution of beverage groups to

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Tumbarski, Yulian Dimitrov, Nelina Petrova, Ivan Ivanov, et al. "Assessment of the bioactivity, preservation potential and sensory acceptance of a propolis extract applied in a functional fruit-herbal beverage." Food Science and Applied Biotechnology 6, no. 2 (2023): 320. http://dx.doi.org/10.30721/fsab2023.v6.i2.302.

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Functional foods and beverages can be defined as processed products that provide health benefits beyond the basic nutritional needs and reduce the risk of diseases. The design of functional products with improved shelf-life is a new challenge for the food industry. Therefore, this research aimed to: design a functional fruit-herbal beverage; compare the preservation effect of two preservatives (propolis extract and potassium sorbate) added in the beverages; evaluate the sensory characteristics of the newly designed beverages; observe the physico-chemical and microbiological changes during stor

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Younis, Mahmoud, Khaled A. Ahmed, Isam A. Mohamed Ahmed, et al. "Optimization and Storage Stability of Milk–Date Beverages Fortified with Sukkari Date Powder." Processes 12, no. 8 (2024): 1739. http://dx.doi.org/10.3390/pr12081739.

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This study aims to determine the feasibility of creating a date–milk beverage with nutritional and antioxidant benefits and determine the optimal formulation and storage conditions to preserve its quality. Date powder–milk beverages with 0%, 10%, 15%, 20%, and 25% weight/weight (w/w) dates were refrigerated at 1 °C and 5 °C for 10 days to evaluate their nutritional and antioxidant activities. The investigation showed that response surface methodology models accurately represented experimental data. Date powder concentration, storage period, and storage temperature all negatively affected pH, w

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AlTamimi, Jozaa Z., Naseem M. Alshwaiyat, Hana Alkhalidy, et al. "Sugar-Sweetened Beverages Consumption in a Multi-Ethnic Population of Young Men and Association with Sociodemographic Characteristics and Obesity." International Journal of Environmental Research and Public Health 20, no. 6 (2023): 4861. http://dx.doi.org/10.3390/ijerph20064861.

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Sugar-sweetened beverages are frequently consumed among adults and are linked with the incidence of obesity. We aimed to determine rates of weekly and daily sugar-sweetened beverage intake in a multi-ethnic population of young men and their association with sociodemographic characteristics and obesity. This cross-sectional study included 3600 young men who lived in Riyadh, KSA. Participants’ sociodemographic characteristics and frequency of sugar-sweetened beverage consumption were gathered through personal interviews. The outcome variables in this study are based on the weekly and daily consu

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Swithers, Susan E., G. R. Bonanno, Janet Figueroa, Jean A. Welsh, and Allison C. Sylvetsky. "Dietary and Health Correlates of Sweetened Beverage Intake: Sources of Variability in the National Health and Nutrition Examination Survey (NHANES)." Nutrients 13, no. 8 (2021): 2703. http://dx.doi.org/10.3390/nu13082703.

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Recent studies using data from the National Health and Nutrition Examination Survey (NHANES) have used inconsistent approaches to identify and categorize beverages, especially those containing low-calorie sweeteners (LCS), also referred to as low-calorie sweetened beverages (LCSBs). Herein, we investigate the approaches used to identify and categorize LCSBs in recent analyses of NHANES data. We reviewed published studies examining LCS consumption in relation to dietary and health outcomes and extracted the methods used to categorize LCS as reported by the authors of each study. We then examine

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Molet-Rodríguez, Anna, Laura Salvia-Trujillo, and Olga Martín-Belloso. "Beverage Emulsions: Key Aspects of Their Formulation and Physicochemical Stability." Beverages 4, no. 3 (2018): 70. http://dx.doi.org/10.3390/beverages4030070.

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In the last few decades, lifestyle changes and the awareness of the importance of a balanced diet have led the population to increase the consumption of beverages based on fruit juices and/or vegetables. Fruit and vegetables contain health-related compounds that can impact on physiological processes, thus reducing the risk of certain diseases and improving the overall health status. Consumer demand for more appealing and tasting beverages has also increased. In this sense, fortification of beverages with health-related ingredients and/or flavors arises as a potential strategy for the developme

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Zhao, Zanwen. "Research on the Development Trend of Sugar Free Drinks." BCP Business & Management 47 (July 10, 2023): 118–22. http://dx.doi.org/10.54691/bcpbm.v47i.5181.

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Sugar-free beverages have become increasingly popular among consumers in recent years, with increasingly diverse product types, driving sustained scale growth in the industry. Against the backdrop of continuously improving health awareness, China's sugar-free beverage industry has broad prospects for development. Sugar-free beverages are considered to be a healthier beverage and have been loved by more and more consumers in recent years. Sugar free beverages are mainly divided into tea drinks, sugar free carbonated beverages, and other sugar free beverages, which can meet the needs of differen

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Wanyonyi, Maurice, John Wafula Kiluyi, and Ayubu Anapapa Okango. "Optimization of a Functional Beverage Formulation Using a Constrained Mixture Design with Multiple Responses." Asian Journal of Probability and Statistics 27, no. 1 (2025): 1–16. https://doi.org/10.9734/ajpas/2025/v27i1699.

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Functional beverages refer to a relatively new and expanding market segment appearing that goes beyond simple nutrition but contains some beneficial ingredients. This study employs a constrained mixture design to optimize a functional beverage's formulation by systematically analyzing the interactions between three key ingredients: fruit juice blend, low fat probiotic yogurt and a functional ingredient. Based on D-optimal experimental design the research mimics response across various factors such as taste, texture, perceived health benefits. To assess the impact of the ingredient proportions,

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Ishak, Zuwariah, Syahida Maarof, Nur Ilida Mohamad, Norzaleha Kasim, and Nik Mohd Faiz Che Mohd Noor. "Potential Application of Spices and Pineapple as Healthy Beverages." Asian Food Science Journal 23, no. 12 (2024): 47–57. http://dx.doi.org/10.9734/afsj/2024/v23i12757.

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Aims: The purpose of this study was to evaluate pineapple-spice beverages for their potential health benefits and assess their consumer acceptance. Fortifying fruit beverages with spices can enhance their nutritional and health benefits, making them effective carriers for delivering phytochemicals and other nutrients. Methodology: Spices extracts from cinnamon bark, star anise, coriander, cloves, white cumin, and cumin were incorporated into pineapple beverages to enhance their antioxidant, vitamin, and mineral content. Specifically, two selected samples, namely pineapple-spice beverages and s

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Bolter, Nicole D., Yong Gao, Scott A. Conger, Caile E. Spear, Anna K. Radin, and Hilary Flint. "Parents’ knowledge, attitudes and behaviours related to children’s beverage consumption in youth soccer: A qualitative analysis." Health Education Journal 79, no. 3 (2019): 290–302. http://dx.doi.org/10.1177/0017896919880225.

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Objective: To explore parents’ knowledge, attitudes and behaviours regarding sugar-sweetened beverages (SSBs, e.g. soft drinks, juice drinks, sports drinks) and other beverages provided by parents at youth sports events. Design: Qualitative analysis of focus group discussions. Setting: Ada County, Idaho, USA. Method: A total of 3 focus groups were conducted with 24 parents of 6- to 11-year-old children participating in one community recreational soccer league. Parents were asked how they selected beverages for their children at soccer practices and games, and shared ideas for improving healthy

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Xie, Jiani, Shaobin Li, and Ling Yu. "Packaging for tea drinks of well-known brands Design Study." Advances in Education, Humanities and Social Science Research 5, no. 1 (2023): 189. http://dx.doi.org/10.56028/aehssr.5.1.189.2023.

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Tea beverages account for a large proportion of the market share, and the visual patterns of tea beverage packaging bottles influence consumers' choice of tea beverages. This paper follows the principle of perceptual engineering and uses the semantic differential method to analyze the perceptual factors in the packaging design of well-known tea beverages, to understand the psychological perceptions and needs of the mass consumers through the product packaging experience, and to provide a reference for designers to design tea beverage packaging that meets the perceptual requirements of consumer

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Knight, Carol A., Ian Knight, and Diane C. Mitchell. "Beverage Caffeine Intakes in Young Children In Canada and the US." Canadian Journal of Dietetic Practice and Research 67, no. 2 (2006): 96–99. http://dx.doi.org/10.3148/67.2.2006.96.

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Purpose: Throughout childhood there is a shift from predominantly milk-based beverage consumption to other types of beverages, including those containing caffeine. Although a variety of health effects in children and adults have been attributed to caffeine, few data exist on caffeine intake in children aged one to five years. Methods: Because beverages provide about 80% of total caffeine consumed in children of this age group, beverage consumption patterns and caffeine intakes were evaluated from two beverage marketing surveys: the 2001 Canadian Facts study and the 1999 United States Share of

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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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Essman, Michael, Barry Popkin, Camila Corvalán, Marcela Reyes, and Lindsey Taillie. "Sugar-Sweetened Beverage Intake among Chilean Preschoolers and Adolescents in 2016: A Cross-Sectional Analysis." Nutrients 10, no. 11 (2018): 1767. http://dx.doi.org/10.3390/nu10111767.

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Background: Chile has the highest sugar-sweetened beverage (SSB) sales of any country and a growing burden of childhood obesity. This study examines SSB intake in Chilean children after a 5% SSB tax increase in 2014 but prior to marketing, labeling, and school policies implemented in 2016. Methods: 24-h recalls were collected in 2016 from two cohorts comprised of preschoolers 3–5 years of age (n = 961) and adolescents 12–14 years of age (n = 770) from low–moderate income neighborhoods. Beverages were categorized as regulated or unregulated according to whether they exceeded nutrient thresholds

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Wang, Zhengyuan, Liping Shen, Jinpeng Ning, et al. "The Consumption of Non-Sugar Sweetened and Ready-to-Drink Beverages as Emerging Types of Beverages in Shanghai." Nutrients 16, no. 20 (2024): 3547. http://dx.doi.org/10.3390/nu16203547.

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Background: The Chinese beverage industry is experiencing rapid growth, particularly in the popularity of non-sugar sweetened beverages (NSSs) and ready-to-drink beverages (RSBs). This study aimed to assess current consumption patterns and determinants of various beverage types among retail visitors. Methods: A total of 44 observation points, including 22 supermarkets and 22 convenience stores, were randomly selected across Shanghai. At each location, at least 100 individuals were recruited to participate. Data were collected using an electronic self-administered questionnaire. Results: The co

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