Academic literature on the topic 'Fruit drinks'
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Journal articles on the topic "Fruit drinks"
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Satria, Nur Imam, Maherawati Maherawati, and Dzul Fadly. "Karakteristik Minuman Isotonik Berbahan Baku Air Kelapa (Cocos nucifera) dengan Penambahan Buah-Buahan Lokal." Jurnal Teknologi dan Industri Pertanian Indonesia 16, no. 1 (April 17, 2024): 78–85. http://dx.doi.org/10.17969/jtipi.v16i1.28185.
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Isotonic drinks are substitutes for lost body fluids, minerals to replace electrolytes lost with sweat, and sugar as an energy source. Naturally, coconut has the potential as an isotonic drink because of its mineral composition and sugars that resemble body fluids. Coconut water isotonic drinks can be added with fruit flavors to add flavor. The isotonic drink made in this study uses coconut water combined with various local fruits (soursop, red guava, orange, kweni, belimbing wuluh, and pineapple). This study aimed to determine the characteristics of isotonic drinks made from coconut water with variations of local fruit types and the characteristics of the best isotonic drinks made from coconut water and local fruits. The parameters observed were sodium content, potassium content, pH, total dissolved solids, total acid, and antioxidant activity. The data obtained were analyzed using the ANOVA test (α=5%) and continued with Tukey (α=5%). The results showed that the characteristics of isotonic drinks made from coconut water with variations in local fruits have different characteristics according to the characteristics of each essential ingredient. Local fruit isotonic drinks have better characteristics than commercial isotonic drinks in pH value, total dissolved solids, total acid, and antioxidant activity. The isotonic drink made from coconut water with the addition of orange juice is the best isotonic drink in this study with the characteristics of sodium content 936.00 mg/kg, potassium content 398.49 mg/kg, pH value 3.75, TPT value 6.40°Brix, antioxidant activity was 88.50%, and the total acid value was 0.146%.
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Hall, Marissa G., Allison J. Lazard, Isabella C. A. Higgins, Jonathan L. Blitstein, Emily W. Duffy, Eva Greenthal, Sarah Sorscher, and Lindsey Smith Taillie. "Nutrition-related claims lead parents to choose less healthy drinks for young children: a randomized trial in a virtual convenience store." American Journal of Clinical Nutrition 115, no. 4 (January 18, 2022): 1144–54. http://dx.doi.org/10.1093/ajcn/nqac008.
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ABSTRACT Background Consumption of sugar-sweetened beverages, including fruit drinks (i.e., fruit-flavored drinks containing added sugar), contributes to childhood obesity. Objectives We aimed to examine whether nutrition-related claims on fruit drinks influence purchasing among parents and lead to misperceptions of healthfulness. Methods We conducted an experiment in a virtual convenience store with 2219 parents of children ages 1–5 y. Parents were randomly assigned to view fruit drinks displaying 1 of 3 claims (“No artificial sweeteners,” “100% Vitamin C,” and “100% All Natural”) or no claim (i.e., control group). Parents selected among each of 2 drinks for their young child: 1) a fruit drink or 100% juice (primary outcome), and 2) a fruit drink or water. Results When choosing between a fruit drink and 100% juice, 45% of parents who viewed the fruit drink with the “No artificial sweeteners” claim, 51% who viewed the “100% Vitamin C” claim, and 54% who viewed the “100% All Natural” claim selected the fruit drink, compared with 32% in the no-claim control group (all P < 0.001). “No artificial sweeteners” (Cohen's d = 0.13, P < 0.05) and “100% All Natural” (d = 0.15, P < 0.05) claims increased the likelihood of parents choosing the fruit drink instead of water but “100% Vitamin C” did not (P = 0.06). All claims made parents more likely to incorrectly believe that the fruit drinks contained no added sugar and were 100% juice than the control (d ranged from 0.26 to 0.84, all P < 0.001), as assessed in a posttest survey. The impact of claims on selection of the fruit drink (compared with 100% juice) did not vary by any of the moderators examined (e.g., race/ethnicity, income; all moderation P > 0.05). Conclusions Nutrition-related claims led parents to choose less healthy beverages for their children and misled them about the healthfulness of fruit drinks. Labeling regulations could mitigate misleading marketing of fruit drinks. This trial was registered at clinicaltrials.gov as NCT04381481.
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Dudarev, I. "Development of craft drinks with oat milk and fruit and berry powders." Товарознавчий вісник 17, no. 1 (February 18, 2024): 105–15. http://dx.doi.org/10.62763/ef/1.2024.105.
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Consumption of plant-based milk is growing every year, especially among allergy sufferers and lactose intolerant people. The development of beverages based on it with the addition of nutrients and improved taste properties is a trend among soft drink manufacturers. The purpose of the article is to develop recipes for craft drinks with oat milk and powders from freeze-dried fruits and berries, as well as to determine their sensory and physicochemical characteristics. The research was conducted using the method of expert evaluation of the sensory characteristics of drink compositions, the calculation method for calculating the nutritional and energy value of drinks, qualimetry methods for calculating a comprehensive indicator of drink quality, methods for determining the physicochemical characteristics of drinks, the Color Detector & Catcher mobile application for determining the colour of drinks using the RGB additive colour model, and methods of statistical data processing using Mathcad 14 software. For drinks based on plant-based milk, it is proposed to use powders from freeze-dried fruits and berries as a recipe components. Freeze-dried plant powders preserve the colour, smell and taste of natural raw materials, as well as their nutrients. Model compositions of drinks with oat milk and powders made from freeze-dried mango, blueberries, strawberries, bilberries and raspberries were developed. The best drink compositions with high sensory properties (taste and smell, colour, appearance and consistency) were identified by an expert evaluation method. The density and active acidity of the developed drink compositions were investigated and their nutritional and energy values were calculated. It was found that the density of drinks increases with the increase in the content of fruit and berry powders, and the pH of drinks decreases. It has also been found that an increase in the content of freeze-dried fruit and berry powders in a drink leads to an increase in the content of protein and carbohydrates. Fruit and berry powders fortify drinks with nutrients and diversify their taste and aroma. The proposed drinks can be recommended for implementation in food industry enterprises, craft food production facilities and restaurants
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Pomeranz, Jennifer L., and Jennifer L. Harris. "Children’s Fruit “Juice” Drinks and FDA Regulations: Opportunities to Increase Transparency and Support Public Health." American Journal of Public Health 110, no. 6 (June 2020): 871–80. http://dx.doi.org/10.2105/ajph.2020.305621.
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Objectives. To compare children’s drink products that contain or purport to contain juice and evaluate labels in light of US Food and Drug Administration (FDA) regulations. Methods. In 2019, we analyzed federal law for drinks that contain or purport to contain juice by using LexisNexis and FDA’s Web site, identified top-selling children’s “juice” drinks in fruit punch flavors, gathered labels in store and online, and extracted data from the principal display and information panels. Results. FDA regulations permit a wide range of names, claims, and fruit vignettes on drinks that contain or purport to contain juice, reflecting the product’s flavor and not necessarily its ingredients. We identified 39 brands of children’s drinks, including 100% juice (n = 7), diluted juices (n = 11), juice drinks (n = 8), fruit-flavored drinks (n = 8), and flavored waters (n = 5), with nonuniform statements of identity; vitamin C and low-sugar claims; and fruit vignettes representing 19 fruits. Many products contained added sugar and nonnutritive sweeteners but little to no juice. Conclusions. Principal display panels rendered it difficult to differentiate among product types, identify those with added sweeteners, and distinguish healthier products. Revised labeling regulations are warranted to support public health.
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Diajeng Sriyana Saraswati, Yusmarini, and Dewi Fortuna Ayu. "Pemanfaatan Ekstrak Kulit Buah Naga Merah sebagai Pewarna Alami Minuman Probiotik Sari Buah Sirsak." Teknologi Pangan : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian 14, no. 1 (February 9, 2023): 3092. http://dx.doi.org/10.35891/tp.v14i1.3092.
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Background Soursop is one type of fruit with high productivity, but its utilization is relatively less than other fruits. This imbalance causes many soursop fruits to be damaged, so it needs to be processed into functional food in the form of probiotic drinks. Making soursop fruit juice probiotic drink utilizes Lactobacillus plantarum 1 RN2-53 as a starter, but the resulting product has an unattractive color. The addition of red dragon fruit peel extract is expected to provide an attractive color and increase the nutritional value and benefits of probiotic drinks.
Research purposes The study aimed to obtain the best red dragon fruit peel-extract concentration as a natural dye for soursop probiotic drinks.
Method: The sample used was a soursop probiotic drink with the addition of red dragon fruit peel extract using five different concentration levels, namely 5%, 10%, 15%, 20%, and 25%. The Hunter color system method used a colorimeter to conduct the color test.
Results and Discussion: Red dragon fruit peel extract with 5%, 10%, 15%, 20%, and 25% significantly affected the microbiological, Physico-chemical, and sensory characteristics of the soursop probiotic drink. Anthocyanin dyes in red dragon fruit peel increase a* value in the color test, the percentage of total titrated acid and total LAB, and decrease the pH value, b* value, and L* value in the color test.
Conclusion: The N5 treatment with the addition of 25% (b/b) concentration of red dragon fruit peel extract resulted in a pH value of 3.88, total acid titrated 0.71%, total LAB 9.22 log CFU/ml, color test value L* 24 ,19, color test a* 4.09 and color test b* -2.65.
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Krieger, James, Taehoon Kwon, Rudy Ruiz, Lina Pinero Walkinshaw, Jiali Yan, and Christina A. Roberto. "Countermarketing About Fruit Drinks, Alone or With Water Promotion: A 2019 Randomized Controlled Trial in Latinx Parents." American Journal of Public Health 111, no. 11 (November 2021): 1997–2007. http://dx.doi.org/10.2105/ajph.2021.306488.
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Objectives. To test whether fruit drink countermarketing messages alone or combined with water promotion messages reduce Latinx parents’ purchases of fruit drinks for children aged 0 to 5 years. Methods. We performed a 3-arm randomized controlled online trial enrolling 1628 Latinx parents in the United States during October and November 2019. We assessed the effect of culturally tailored fruit drink countermarketing messages (fruit drink‒only group), countermarketing and water promotion messages combined (combination group), or car-seat safety messages (control) delivered via Facebook groups for 6 weeks on parental beverage choices from a simulated online store. Results. The proportion of parents choosing fruit drinks decreased by 13.7 percentage points in the fruit drink‒only group (95% confidence interval [CI] = −20.0, −7.4; P < .001) and by 19.2 percentage points in the combination group (95% CI = −25.0, −13.4; P < .001) relative to control. Water selection increased in both groups. Conclusions. Fruit drink countermarketing messages, alone or combined with water promotion messages, significantly decreased parental selection of fruit drinks and increased water selection for their children. Public Health Implications. Countermarketing social media messages may be an effective and low-cost intervention for reducing parents’ fruit drink purchases for their children. (Am J Public Health. 2021;111(11):1997–2007. https://doi.org/10.2105/AJPH.2021.306488 )
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Surarit, Rudee, Kanonrat Jiradethprapai, Kanyakorn Lertsatira, Jarukan Chanthongthiti, Chayada Teanchai, and Sivaporn Horsophonphong. "Erosive potential of vitamin waters, herbal drinks, carbonated soft drinks, and fruit juices on human teeth: An in vitro investigation." Journal of Dental Research, Dental Clinics, Dental Prospects 17, no. 3 (November 11, 2023): 129–35. http://dx.doi.org/10.34172/joddd.2023.40413.
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Background. Dental erosion is the loss of dental hard tissues through the acid dissolution of tooth minerals. One of the major factors that cause erosion is the consumption of acidic food and drinks. This study investigated and compared the effect of vitamin waters, herbal beverages, carbonated soft drinks, and fruit juices on the loss of human dental hard tissue. Methods. Human tooth samples were immersed in various drinks: vitamin waters, herbal beverages, carbonated soft drinks, and fruit juices. The pH value of each drink was measured using a pH meter. The weight of each sample was determined before and after six days of immersion in the tested drink, and the weight loss percentage was calculated. The exposed tooth surfaces were also examined under a scanning electron microscope. Results. Most of the tested drinks were acidic and displayed pH values lower than the critical pH for enamel erosion. Significant weight loss of the tooth samples was found in all tested drink groups. Additionally, the samples immersed in fruit juices and herbal beverages exhibited significantly greater weight loss than those immersed in carbonated soft drinks. Scanning electron micrographs showed samples immersed in the tested drinks to demonstrate structural disintegration with occasional void spaces, except for samples immersed in Doi Kham® Lemongrass drink. Conclusion. Most of the tested drinks have the potential to cause dissolution and destruction of dental hard tissues. Consumers should be aware that prolonged exposure to these drinks could lead to permanent loss of tooth mineral and dental erosion.
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Paendong, Yunita R., Maya M. Ludong, and Teltje Koapaha. "PENGARUH KONSENTRASI SUKROSA PADA FERMENTASI SARI BUAH PEPAYA (Carica papaya L)." Jurnal Teknologi Pertanian (Agricultural Technology Journal 12, no. 1 (April 6, 2021): 30–36. http://dx.doi.org/10.35791/jteta.v12i1.53270.
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Utilization of the hawaiian papaya fruit or the local name “bird papaya” which is processed into fermented drinks (fruit wine) is one way to increase the added value and usefulness of the papaya fruit. One of the alternative processing technologies for papaya fruit by cooking "Overripe" which has the potential to be developed is the manufacture of fermented papaya fruit drinks obtained by fermentation. The production of fermented drinks can be done through the alcoholic fermentation process of papaya juice. This fermentation process can run with the help of microbes, in this case a Sacharomyces cerevisiae yeast that converts carbohydrates or sugars into alcohol. The purpose of this research was to determine the optimum sugar concentration in the fermentation process of papaya juice, to analyze the alcohol content of the fermented papaya juice drink and to observe the length of fermentation with indicators of CO2 production during fermentation. Based on the results of the study, it can be concluded that the papaya juice fermented drink with 25% sucrose concentration is the most preferred treatment in terms of taste while the most preferred aroma is 15% sucrose concentration, containing the optimum sugar content for papaya fruit juice fermented drinks resulting in the highest sugar content, namely 7.17̊ Brix The alcohol content produced is in accordance with the quality standards of fermented drinks, namely 5 - 15%, obtained in the 25% treatment with an alcohol content of 8.83% in the fermentation time of 6 days.Keywords: fermented drinks, papaya, sucrose, alcohol
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Nowak, Dariusz, and Michał Gośliński. "Assessment of Antioxidant Properties of Classic Energy Drinks in Comparison with Fruit Energy Drinks." Foods 9, no. 1 (January 7, 2020): 56. http://dx.doi.org/10.3390/foods9010056.
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Energy drinks (EDs) contain sugar, caffeine, and other bioactive compounds. Recently, new types of EDs, enriched with fruit juices, natural pigments, and plant extracts, have been launched in the market. The objective of this study was to investigate the composition and antioxidant properties of the most popular classic and fruit EDs. The study was carried out including 24 of the most popular energy drinks (classic and fruit EDs). The composition of EDs, especially caffeine and sugar, and antioxidant properties (antioxidant capacity, total polyphenols, total anthocyanins, vitamin C) were analyzed. Energy drinks with added fruit juice or natural pigments had a significantly higher (p ≤ 0.05) antioxidant capacity compared to classic energy drinks. Fruit EDs had a higher concentration of polyphenols and vitamin C. In some fruit EDs, slight amounts of anthocyanins were found. Generally, EDs are not a rich source of polyphenols and are not distinguished by high antioxidant capacity. However, fruit energy drinks and/or ones with added natural pigments have much better antioxidant properties than classic EDs. Both classic and fruit EDs contain a large amount of caffeine and sugar, therefore, it would be advisable not to drink large amounts of EDs for possible related health issues.
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Page,, Denis B., Henry B. S. Conacher,, Dorcas Weber,, and Gladys Lacroix,. "A Survey of Benzene in Fruits and Retail Fruit Juices,Fruit Drinks, and Soft Drinks." Journal of AOAC INTERNATIONAL 75, no. 2 (March 1, 1992): 334–40. http://dx.doi.org/10.1093/jaoac/75.2.334.
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Abstract Recent findings of benzene In several fruit-flavored mineral waters at low μg/kg levels, reportedly arising from added benzoate, have prompted a survey of various fruits, juices, and drinks for traces of benzene. Headspace sampling, capillary gas chromatography, and mass spectrometrlc detection enabled detection with confirmation (full-scan spectrum) of benzene as low as 0.03 μg/kg. With selected Ion monitoring, the method detection limit was 0.02 μg/kg, I.e., 3 times the analytical blank, in total, 97 samples were analyzed. Benzene was found at levels ranging from 0.018 to 3.83 μg/kg. Samples labeled to contain added benzoate or believed to contain natural benzoate, such as cranberries, were found to contain benzene at higher levels (n = 41, av. 0.66 μg/kg) than other samples (n = 32, av. 0.082 μg/kg). Average levels of benzene In fruits (as expressed juice), In juices with and without benzoate, In noncarbonated drinks with and without benzoate, and in soft drinks with and without benzoate were 0.042,0.672,0.056,0.395, 0.116,0.793, and 0.062 μg/kg, respectively
Dissertations / Theses on the topic "Fruit drinks"
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Scharf, Melissa. "The rheological effect of hydrocolloids on selected attributes of a lemon flavored beverage containing artificial sweeteners." Thesis, This resource online, 1994. http://scholar.lib.vt.edu/theses/available/etd-01102009-063855/.
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Holland, Gemma. "The role of fruit-based drinks in the diet of patients with type 2 diabetes." Thesis, University of Nottingham, 2007. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.486694.
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Diet is the cornerstone oftreatment in type 2 diabetes mellitus. The first study in this thesis assessed the compliance of subjects with type 2 diabetes being managed as out-patients in secondary care. Subjects (n=50) were recruited from the Derby ~oyal Infirmary and asked to complete a 6-day food diary as well as a physical activity .. ('. • questionnaire. Patient notes were then assessed and relevant biochemical and anthropometric data recorded. Results from the study demonstrated a lack of compliance in many areas despite dietetic advice. In particular saturated fat intake exceeded recommendations whilst cis-monounsaturated fat + total carbohydrate, non-starch polysaccharide, fruit and vegetable «3 portions) and selenium intakes were all insufficient and did not meet the guidelines. Oxidative stress and antioxidant depletion are involved in type 2 diabetes. Fruit and ,. vegetables are important sources of antioxidants and polyphenols yet subjects failed to comply with the recommended five portions per day. The National Diet and Nutrition Survey also determined that fruit and vegetable intake was lower for the general population than current recommendations. Therefore, a follow on study determined the nutritional composition of five brands of fruit-based drinks commonly termed, 'Smoothies' as a more convenient and palatable way of assisting the recommended 5-a-day guidelines for fruit and vegetable intake. Results demonstrated that the drinks varied greatly in their nutritional composition both within (P
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Priest, Sharon G. "Relationship between soft drink intake and fruit and vegetable consumption among college students." Virtual Press, 2001. http://liblink.bsu.edu/uhtbin/catkey/1221276.
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Two major nutritional concerns in the United States today are the increasing consumption of soft drinks and the decreasing intake of fruits and vegetables. This study hypothesized that there is a negative correlation between soft drink consumption and fruit and vegetable intake among college students.Data were collected by means of a 3-day food record. The collection time occurred on three consecutive specified days with college students who ate in the college dining commons. These food records were then analyzed on computer software. A Pearson correlation coefficient was obtained by comparing the average intake of fruits and vegetables for each individual with the average intake of soft drinks for each individual. Using an alpha level of 0.05 and 75 degrees of freedom, a significant negative correlation was found between the amount of soft drinks consumed and the amount of fruits and vegetables eaten.Department of Family and Consumer Sciences
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ALVES, Priscila Leal da Silva. "Explora??o de co-produtos do maracuj?: elabora??o de farinha instant?nea mista de arroz/maracuj? por extrus?o termopl?stica e seu uso em bebidas." Universidade Federal Rural do Rio de Janeiro, 2015. https://tede.ufrrj.br/jspui/handle/jspui/1623.
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CAPESPassion fruit when processed to obtain the juice, the seeds and the pulp that separate the pith are removed, then getting the shell and the inside white (mesocarp), which is known to be rich in pectin (hemicellulose) Soluble fiber type (a bit more than 50% hemicellulose). Products found passion resulting from the processing of fruit juices in agribusiness, is on the market in passion fruit flour, which is rich in pectin, marketed as products rich in fiber. The peels of fruits consist primarily of carbohydrates, proteins and pectins, which allows the use thereof for the manufacture of sweets, can become a viable alternative to solve the waste disposal problem in addition to increasing their commercial value. The objective of this study was to use passion fruit peel and albedo for the development of a mixed flour precooked rice flour and passion fruit using extrusion technology and then use it as ingredients for producing a beverage, with and without gluten high fiber content. The experimental design was of the type central composite by three factors and verified the effect of these three temperature levels in the last extrusion zone (140, 160 and 180 ? C); Moisture flour (16, 17, 18%) and percentage of passion fruit flour/rice (5:95, 10:90 and 15: 85%). They were carried out physico-chemical analysis, microbilogicas, rheological and sensory in extruded flours and in the elaborate drinks. In general, the results obtained in this study show that passion fruit peel, by-product the juice and pulp industry, could be used as a source of fiber. Its incorporation in food formulation must address their physical, chemical and sensory, to ensure its best use and acceptance among consumers. The results showed that the composition of view flours have significant nutritional value, for both the protein content and to the profile of minerals. The results of microbiological analysis showed that all blends (F1, F6, F10 and F19) were within the microbiological standards recommended by the RDC 12 for this category of products and are fit for human consumption until 45 days of manufacture in temperature environment. Thus, these flours are processed by extruding into an excellent alternative to inclusion of functional ingredients in the diet, may even be used in the preparation of drinks, showing that there acceptability and preference using the same stabilizers pectin and carboxymethylcellulose.
O maracuj? quando processado para obten??o do suco, as sementes e a polpa que as separam do mesocarpo s?o removidas, ficando ent?o a casca e a parte interna de cor branca (mesocarpo), a qual ? conhecida por ser rica em pectina (hemicelulose), fibra do tipo sol?vel (um pouco mais de 50% em hemicelulose). Dos produtos encontrados de maracuj? resultante do processamento de frutas na agroind?stria de sucos, encontra-se no mercado a farinha de maracuj?, a qual ? rica em pectina, comercializados como produtos ricos em fibra. As cascas das frutas s?o constitu?das basicamente por carboidratos, prote?nas e pectinas, o que possibilita o aproveitamento das mesmas para a fabrica??o de doces, podendo se tornar uma alternativa vi?vel para resolver o problema da elimina??o dos res?duos al?m de aumentar seu valor comercial. O objetivo deste trabalho foi utilizar casca e albedo de maracuja para o desenvolvimento de uma farinha mista pr?-cozida de farinha de arroz e maracuja utilizando a tecnologia de extrus?o e posteriormente us?-la como ingredientes para a produ??o de uma bebida, sem gl?ten com e alto teor de fibra. Foi utilizado o delineamento experimental do tipo composto central rotacional por tr?s fatores e verificado o efeito desses tr?s n?veis de temperatura na zona de extrus?o ?ltimo (140, 160 e 180 ? C); umidade farinhas (16, 17, 18%), e percentagem de farinha maracuj? / arroz (5:95, 10:90 e 15: 85%). Foram realizadas analises fisico-qu?micas, microbilogicas, reol?gicas e sensorial nas farinhas extrudadas e nas bebidas elaboradas. Em geral, os resultados obtidos no presente estudo demonstram que a casca do maracuj?, coproduto da ind?stria de sucos e polpas, poderia ser utilizada como fonte de fibras. Sua incorpora??o na formula??o de alimentos deve atentar as suas caracter?sticas f?sicas, qu?micas e sensoriais, para garantir seu melhor aproveitamento e aceita??o entre os consumidores. Os resultados mostraram que do ponto de vista da composi??o as farinhas possuem consider?vel valor nutricional, tanto para o teor de prote?nas como para o perfil de minerais. Os resultados das an?lises microbiol?gicas mostraram que todas as misturas (F1, F6, F10 e F19) encontravam-se dentro dos padr?es microbiol?gicos preconizados pela RDC n? 12 para esta categoria de produtos, estando aptas ao consumo humano at? os 45 dias de fabrica??o em temperatura ambiente. Assim, estas farinhas processadas por extrus?o constituem-se em uma excelente alternativa de inclus?o de ingredientes funcionais na dieta, podendo ser utilizada inclusive na elabora??o da bebidas, mostrando que houve aceitabilidade e prefer?ncia das mesmas utilizando estabilizantes com pectina e carboximetilcelulose.
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Štýblová, Romana. "Kombinovaný nápoj na bázi vína a ovocné šťávy." Master's thesis, Vysoké učení technické v Brně. Fakulta chemická, 2017. http://www.nusl.cz/ntk/nusl-295725.
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This diploma thesis deals with preparation of combined drinks. These drinks consist of white wine and fruit concentrate base. This thesis was divided to 2 parts – senzory and chemical. As a fruit component was chosen aronia concentrate. The first sensory analysis was concentrated on a choice of a suitable white wine for this procedure. Second sensory analysis was focused on aditives. We added citric acid and ascorbic acid to the drinks. Evaluators had to choose the most tasty drinks. Next sensory analysis was dedicated to choice of the right drink composition. The last analysis was focused on choice of right fruit composition. Evaluators had to compare between the drink that was prepared from aronia concentrate or a drink prepared from aronia concentrate and other species of fruits. Their duty was to decide which one is more tasty. Chemical part was dealing with puting individual components of drink preparation to the test. Combined drinks had to undergo chemical tests too.
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Eguagie, Alexander Ekenatanse. "Combined coagulation-microfiltration process for dye and fruit drink wastewater treatment." Cleveland State University / OhioLINK, 2017. http://rave.ohiolink.edu/etdc/view?acc_num=csu1515077604526471.
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Lima, NatÃlia Duarte de. "Composite drink powder containing acerola pulp (Malpighia emarginata D.C.) and dairy whey : production and stability." Universidade Federal do CearÃ, 2015. http://www.teses.ufc.br/tde_busca/arquivo.php?codArquivo=15998.
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CoordenaÃÃo de AperfeÃoamento de Pessoal de NÃvel SuperiorThe idea of uniting acerola pulp, tropical product, whey by-product of the dairy industry, led to this experiment to develop a new product with different properties, rich in ascorbic acid, proteins and minerals out. Thus, this study aimed to obtain drink made in containing acerola pulp powder and whey through drying spray-dryer. First, we evaluated the influence of process conditions (temperature:. 115-186 Â C and air flow rate from 3.57 to 4.43 m3 / min) on the hygroscopicity, degree of caking, moisture, color (L *, a *, b *) solubility, ascorbic acid and total protein powders using an experimental design type central composite (CCRD). The established from the best drying conditions (. 175 Â C and 3.7 m3 / min), an outline Simplex centroid mixtures for obtaining the best formulation of the powder mix was made containing three components: acerola pulp, whey, maltodextrin. Powders produced were analyzed the following parameters: acidity, pH, soluble solids, humidity, water activity, ascorbic acid, reducing and total sugars, lipids, protein, ash, color parameters (L *, a *, b *) , solubility, hygroscopicity, caking grade and carotenoids. The products produced by the spraying process proved to be of high quality and physical condition and satisfactory physico-chemical, the best formulation was the sample with 50: 25: 25% (m / m) of acerola pulp, whey and maltodextrin, respectively. Next, we assessed the stability of these powders during 75 days of storage laminated packaging and vacuum sealed. It was concluded that the storage kept drinking with good physical and physical-chemical characteristics, as well as ascorbic acid source (1 146.13 mg / 100g) and proteins (0.49% m / m).
A ideia de unir polpa de acerola, produto tropical, com soro lÃcteo subproduto da indÃstria de laticÃnios, conduziu a este experimento a desenvolver um novo produto com propriedades diferenciadas, rico em Ãcido ascÃrbico, proteÃnas e sai minerais. Neste sentido, este trabalho teve como objetivo a obtenÃÃo de bebida composta em pà contendo polpa de acerola e soro lÃcteo por meio da secagem em spray-dryer. Primeiramente, avaliou-se a influÃncia das condiÃÃes de processo (temperaturas: 115 a 186 ÂC e vazÃo de ar de 3,57 a 4,43 m3 / min.) sobre a higroscopicidade, grau de caking, umidade, cor (L*, a*, b*) solubilidade, Ãcido ascÃrbico e proteÃnas totais dos pÃs atravÃs de um planejamento experimental do tipo composto central rotacional (DCCR). A partir das melhores condiÃÃes de secagem estabelecida (175 ÂC e 3,7 m3 / min.), foi feito um delineamento de misturas Simplex Centroide para obtenÃÃo da melhor formulaÃÃo da mistura em pà contendo trÃs componentes: polpa de acerola, soro de leite e maltodextrina. Os pÃs produzidos foram analisados nos seguintes parÃmetros: acidez titulÃvel, pH, sÃlidos solÃveis, umidade, atividade de Ãgua, Ãcido ascÃrbico, aÃÃcares redutores e totais, lipÃdeos, proteÃnas, cinzas, parÃmetros de cor (L*, a*, b*), solubilidade, higroscopicidade, grau de caking e carotenoides. Os produtos produzidos pelo processo de aspersÃo mostraram-se com qualidade e condiÃÃes fÃsicas e fÃsico-quÃmicos satisfatÃrias, a melhor formulaÃÃo foi da amostra com 50:25:25% (m/m) de polpa de acerola, soro lÃcteo e maltodextrina, respectivamente. Em seguida, avaliou-se a estabilidade destes pÃs, durante 75 dias de armazenamento em embalagem laminada e selada a vÃcuo. Concluiu-se que o armazenamento manteve a bebida com boas caracterÃsticas fÃsicas e fÃsico-quÃmicas, alÃm de fonte de Ãcido ascÃrbico (1 146,13 mg / 100g) e proteÃnas (0,49% m/m).
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Rossouw, Carina Riëtte. "Eating habits and nutrient intakes of 10-15 year old children in the North West Province / Carina Riëtte Rossouw." Thesis, North-West University, 2005. http://hdl.handle.net/10394/1210.
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During adolescence, the nutritional needs are higher than at any other time in the
lifecycle. Childhood food practices persist into late adolescence and children's
food preferences predict their food consumption patterns. Therefore, it is
important to understand what influences their preferences and how they change
over time.
The main objective of this part of the THUSA BANA study was to investigate the
eating habits of children aged 10-15 years in the North West Province (NWP). A
cross-sectional design was used to investigate the eating habits of the children. A
single, random sample, stratified for gender (male/female) and ethnic group
(black, white, coloured, Indian) was drawn from schools (primary/secondary) in the
five regions in the NWP. Dietary intake data (24-h recall method) were used to
evaluate the adequacy of nutrient intakes, while frequencies and mean quantities
of food intakes and an eating habits questionnaire were used to establish patterns
of intake to identify dietary practices.
Overall the diets of children 10-15 years of age were deficient in various
micronutrients. The RD/Al's were not met for vitamin A, C, E, folate, pantothenic
acid, biotin, calcium, magnesium, zinc and copper. The intake of fibre was low.
Girls skipped breakfast more often than boys and children from informal
settlements skipped breakfast more often than children from rural and urban
areas. A significantly lower BMI was found for the children having breakfast
when observing all the children, but not for different age and gender groups. The
reason given most for skipping breakfast was not being hungry in the morning, but
food availability which may have also played a role. The skipping of breakfast
was associated with a lower diet quality. A low intake of fruit and vegetables and
high intake of snacks were apparent. The intake of snacks, such as chips,
cheese curls and sweets were reported more frequently than fruit or vegetables.
Small milk portions and large portions of cold drink were reported, suggesting that
cold drink is replacing milk in the diet. Overweight children consumed smaller
portions of milk, though no correlation between calcium intake and BMI was
found. Overweight boys consumed more carbonated cold drink and overweight
girls consumed more squash, showing cold drink intake may be positively related
to overweight. The snacks consumed were not nutrient dense and were
consumed very regularly. The high intake of snacks may contribute to the low
micronutrient and fibre intake. The importance of fruit, vegetables, milk, breakfast
and high nutrient dense snacks needs to be emphasized with both the children and their parents.Thesis (M.Sc. (Dietetics))--North-West University, Potchefstroom Campus, 2005.
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Diorio, Carlos Alberto. "DRIS para a cultura da bananeira na região norte do Paraná." Universidade do Oeste Paulista, 2012. http://bdtd.unoeste.br:8080/tede/handle/tede/400.
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Previous issue date: 2012-05-15The aim of this study was to establish norms of the Diagnosis and Recommendation Integrated System (DRIS) in the culture of banana (Musa sp) for the subgroup Cavendish. We used 107 leaf samples from plants on farms in the towns of Andirá and Rancho Alegre, both located in Northern Paraná State, cultivars Nanicão and Grande Naine , with and without irrigation, aged 2 to 10 years. Chemical analysis determined the content of leaf 11 nutrients N, P, K, Ca, Mg, S, B, Cu, Fe, Mn and Zn. DRIS norms have been established for less than average productivity of 75 t ha-1, where it was found differences between the patterns of levels of nutrients and DRIS norms developed in this study. It was recommended the need for reprogramming of the quantities of fertilizer to be used according to the results obtained for the N, Ca, Mg, S, Fe and Zn contents presenting below the pre-established standards tracks.
O objetivo do presente trabalho foi estabelecer normas do Sistema Integrado de Diagnose e Recomendação (DRIS) na cultura da banana (Musa sp) para o sub grupo Cavendish. Foram utilizadas 107 amostras foliares de plantas em lavouras situadas nos municípios de Andirá e Rancho Alegre, ambos localizados na Região Norte do Estado do Paraná, cultivares Nanicão e Grande Naine , com e sem irrigação, idade variando entre 2 a 10 anos. As análises químicas foliares determinaram os teores de 11 nutrientes: N, P, K, Ca, Mg, S, B, Cu, Fe, Mn e Zn. Normas DRIS foram estabelecidas para produtividade média igual ou superior a 75 t ha-1, onde constatou-se divergências entre os teores padrões dos nutrientes e os teores das normas DRIS estabelecidas neste estudo. Recomendou-se a necessidade de reprogramação das quantidades a serem utilizadas de fertilizantes de acordo com os resultados obtidos, para N, Ca, Mg, S, Fe, e Zn que apresentaram índices abaixo das faixas padrões pré estabelecidas.
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Zielinski, Victoria A. "A study to determine the relationship between sugar-sweetened beverages and BMI in preadolescents (11-13 years)." 2012. http://liblink.bsu.edu/uhtbin/catkey/1671233.
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The purpose of this study was to determine the relationship between sugar-sweetened beverage consumption of sixth and seventh graders (ages 11 to 13) and its effect on BMI.
The variables that the researcher examined were the types and amounts of sugarsweetened beverages consumed, and gender in children attending a Region 10 middle school in Burlington, Connecticut. There were six hypotheses examined in this study.
The sample consisted of 61 subjects attending Har-Bur Middle School in Burlington, CT. The current investigator modified the Block Kids Food Frequency Questionnaire (Appendix D) by adding additional questions to the original Block Kids FFQ regarding
sugar-sweetened beverages that were not measured on the original FFQ. Results of the study did not show statistically significant differences for any of the hypotheses regarding sugar-sweetened beverages and BMI (p > .05). However, there were tendencies for sugarsweetened beverage consumption to decrease as preadolescents aged. Also for each additional ounce of fruit drinks consumed there were increases in BMI. Further research needs to be conducted to determine the full extent of the effects of sugar-sweetened beverages on BMI in preadolescents.Department of Family and Consumer Sciences
Books on the topic "Fruit drinks"
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Eleanor, Hughes, and Key Note Publications, eds. Fruit juices & health drinks. 6th ed. Hampton: Key Note Publications, 1994.
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Lynsey, Barker, and Key Note Publications, eds. Fruit juices & health drinks. 8th ed. Hampton: Key Note, 2000.
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Publications, Key Note, ed. Fruit juices & health drinks. 3rd ed. London: Key Note Publications, 1989.
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Publications, Key Note, ed. Fruit juice & health drinks. 5th ed. Hampton: Key Note Publications, 1991.
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Publications, Key Note, ed. Fruit juices & health drinks. 4th ed. Hampton: Key Note Publications, 1990.
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Lynsey, Barker, and Key Note Publications, eds. Fruit juices & health drinks. 9th ed. Hampton: Key Note Ltd, 2002.
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Johnson, Anne Akers. Smoothies: 22 frosty fruit drinks. Palo Alto, Calif: Klutz, 1997.
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Association, British Soft Drinks, ed. QUID: Fruit juice and fruit content in soft drinks. London: British Soft Drinks Association, 2000.
Find full textBook chapters on the topic "Fruit drinks"
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Palmer, F. J. "Fruit Juices and Soft Drinks." In Food Industries Manual, 204–33. Boston, MA: Springer US, 1993. http://dx.doi.org/10.1007/978-1-4615-2099-3_6.
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Ranken, M. D., R. C. Kill, and C. Baker. "Fruit Juices and Soft Drinks." In Food Industries Manual, 211–35. Boston, MA: Springer US, 1997. http://dx.doi.org/10.1007/978-1-4613-1129-4_6.
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Ford, M. A. "The formulation of sports drinks." In Production and Packaging of Non-Carbonated Fruit Juices and Fruit Beverages, 310–30. Boston, MA: Springer US, 1995. http://dx.doi.org/10.1007/978-1-4615-0949-3_12.
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Ford, M. A. "The formulation of sports drinks." In Production and Packaging of Non-Carbonated Fruit Juices and Fruit Beverages, 310–30. Boston, MA: Springer US, 1999. http://dx.doi.org/10.1007/978-1-4757-6296-9_12.
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Roberts{roJoint Chairman}, T. A., J. L. Cordier, L. Gram, R. B. Tompkin, J. I. Pitt{roJoint Chairman}, L. G. M. Gorris, and K. M. J. Swanson. "Soft drinks, fruit juices, concentrates, and fruit preserves." In Micro-Organisms in Foods 6, 544–73. Boston, MA: Springer US, 2005. http://dx.doi.org/10.1007/0-387-28801-5_13.
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Taylor, Barry. "Fruit and juice processing." In Chemistry and Technology of Soft Drinks and Fruit Juices, 31–64. Chichester, UK: John Wiley & Sons, Ltd, 2016. http://dx.doi.org/10.1002/9781118634943.ch3.
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Shaw, Ellen F., and Stuart Charters. "Functional drinks containing herbal extracts." In Chemistry and Technology of Soft Drinks and Fruit Juices, 310–55. Chichester, UK: John Wiley & Sons, Ltd, 2016. http://dx.doi.org/10.1002/9781118634943.ch12.
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Hammond, David A. "Analysis of soft drinks and fruit juices." In Chemistry and Technology of Soft Drinks and Fruit Juices, 231–89. Chichester, UK: John Wiley & Sons, Ltd, 2016. http://dx.doi.org/10.1002/9781118634943.ch10.
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Wareing, Peter. "Microbiology of soft drinks and fruit juices." In Chemistry and Technology of Soft Drinks and Fruit Juices, 290–309. Chichester, UK: John Wiley & Sons, Ltd, 2016. http://dx.doi.org/10.1002/9781118634943.ch11.
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Griffiths, Tony. "Water and the soft drinks industry." In Chemistry and Technology of Soft Drinks and Fruit Juices, 65–87. Chichester, UK: John Wiley & Sons, Ltd, 2016. http://dx.doi.org/10.1002/9781118634943.ch4.
Full textConference papers on the topic "Fruit drinks"
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Davitadze, Nazi, and Irina Bejanidze. "VALORIZATION OF CITRUS FRUIT PROCESSING WASTE." In 23rd SGEM International Multidisciplinary Scientific GeoConference 2023. STEF92 Technology, 2023. http://dx.doi.org/10.5593/sgem2023/5.1/s20.38.
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Currently, the food industry accounts for the largest amount of waste, a third of which is waste from the processing of fruits into natural fruit juices, the consumption of which has recently increased significantly due to health problems among the population. The transition to a healthier and more natural lifestyle involves reducing the consumption of soft drinks, which can contain high concentrations of sugars, artificial colors, preservatives, and increasing the production of natural juices. Studies were carried out on citrus fruits: mandarin, lemon, orange and pomelo. The possibility of valorization of citrus fruit juice production waste: peel and juice bags to obtain high-quality dietary fiber-pectin was studied. The process of pectin hydrodistillation has been studied: the influence of the collection time and fruit morphology on the pectin yield, the time of pectin extraction and the type of extractant have been determined, the kinetics of the extraction process and its dependence on the temperature and concentration of the extractant have been studied, for a more complete isolation of the pectin sol, the need for preliminary concentration of its extracts by membrane methods has been shown. Based on the study of pectin quality parameters, such as the content of galacturonic acid and the degree of esterification, the optimal parameters of the pectin extraction process were formulated.
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Hamid, Aamna, Zumin Shi, and Lukman Thalib. "Association between Soft Drink Consumption and Bone Mineral Density among Qatari Women- Analysis of Qatar Biobank data." In Qatar University Annual Research Forum & Exhibition. Qatar University Press, 2020. http://dx.doi.org/10.29117/quarfe.2020.0182.
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Background: Decrease in bone mineral density (BMD) increases the risk of osteopenia and osteoporosis. It is common in older women, as the BMD tends to decrease with age, particularly after menopause. While age and hormonal changes are well-established risk factors, other factors have been investigated for possible links to increase the risk of osteoporosis. These factors include dietary patterns and lifestyle. Aim: To explore the association between soft drink consumption and BMD. Method: This cross-sectional study included data from 1000 Qatari women age ≥ 40 year’s participated in the Qatar Biobank Study. BMD levels were measured using the Dual-Energy X-ray Absorptiometry (DXA) scan and the soft drink consumption was assessed using a food frequency questionnaires. Multiple quantile regression models were used to assess the association between bone mineral density and soft drink consumption. Results: While most of the participants did not drink soft drinks (68%), around one third reported consuming soft drinks. A total of 16.4% of participants reported consuming soft drinks < 1 time/ week and 15.6% of participants reported consuming soft drinks ≥ 1 time/ week. There was an inverse association between BMD and soft drink consumption. Compared with non-consumers, ≥ 1 time/week consumption of soft drink had a -0.034 95%CI (-0.056, -0.012) at 0.25 quantile for BMD after adjusting for age, BMI, menopausal status, smoking status, physical activities, milk intake, and fruit and vegetable consumption. Also, BMD was negatively associated with regular soft drinks, but not with diet soft drink and energy drink. Conclusion: High consumption of soft drink is inversely related to BMD among Qatari women. Further longitudinal and clinical studies are required before developing public health intervention to improve bone health by reducing soft drink consumption.
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Bartoń, Maciej, and Robert Waraczewski. "Organic drinks from whey and fruit juices. Production methods comparison." In 2nd International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland: ENVIRONMENT – PLANT – ANIMAL – PRODUCT. Publishing House of The University of Life Sciences in Lublin, 2023. http://dx.doi.org/10.24326/icdsupl2.t004.
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Osipova, V. P., E. V. Dubinina, and V. A. Trofimchenko. "EFFECTIVE METHODS OF STRONG DRINKS BLEND TREATMENT FROM FRUIT RAW MATERIALS." In Aktualnye voprosy industrii napitkov. Izdatelstvo i tipografiya "Kniga-memuar", 2018. http://dx.doi.org/10.21323/978-5-6041190-3-7-2018-2-96-99.
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Stanisavljević, Dragana, Dušica Ćirković, Violeta Mickovski Stefanović, and Dragan Veličković. "HEMIJSKI SASTAV I SENZORNE KARAKTERISTIKE RAKIJA OD VOĆA." In XXVII savetovanje o biotehnologiji. University of Kragujevac, Faculty of Agronomy, 2022. http://dx.doi.org/10.46793/sbt27.509s.
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In addition to the main ingredients, ethanol and water, fruit brandies contain a small amount of a large number of secondary ingredients, which give these drinks specific organoleptic characteristics. Among these ingredients, there are also those that are harmful and undesirable, so the goal of the producer is to reduce their content as much as possible. In order to examine the quality of brandy, a chemical analysis and sensory evaluation of brandy obtained from different fruit species were performed. The content of ethanol and other parameters was within the limits expected for the tested brandies, and in accordance with the applicable law.
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Sanders, Michael J. "Aseptic Processing and Handling of Citrus Juice." In ASME 1990 Citrus Engineering Conference. American Society of Mechanical Engineers, 1990. http://dx.doi.org/10.1115/cec1990-3606.
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Since the approval of hydrogen peroxide as a package sterilant by the Food and Drug Administration in January 1981, aseptic processing has exploded onto the U.S. marketplace. In fact, during the summer of 1989, an expert panel from the Institute of Food Technologists voted aseptic technology as the food industry’s top innovation of the past 50 years. The major commercial success to date has been the aseptic processing of high acid fruit juices and fruit drinks, particularly when packaged in the 250 ml, single serve, laminated paper box. (Slide 2) Over three billion unit volumes were sold in 1989. This represents greater than a 12% increase over 1988 and means aseptic packaging has captured a larger unit volume than any other food packaging technology has ever done in so short a time. This paper will look at the technologies involved as they relate to citrus juices, the precautions which should be taken to optimize the product, and the promises which the future holds. Paper published with permission.
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Meholick, James G. "Heat Exchanger Application and Theory." In ASME 1989 Citrus Engineering Conference. American Society of Mechanical Engineers, 1989. http://dx.doi.org/10.1115/cec1989-3505.
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One of the most basic duties in the processing of fruit juices and drinks involves the economical, sanitary heating or cooling of products. These may be liquids or fluids of high viscosity or those containing particulate matter or pulp. The most commonly used forms of heat transfer equipment for these duties are the plate and tubular heat exchangers. Each is available in many different configurations and designs. Each is tailored to perform a variety of process duties while reducing fuel, water, and power consumption in keeping with the urgent need for better management of natural resources. Paper published with permission.
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Lipan, Leontina, Marina Cano-Lamadrid, Rosa Martínez, Ángel Antonio Carbonell-Barrachina, Elena García-García, and David López-Lluch. "FRUIT-BASED DRINKS LABEL SCANNING BY HIGH SCHOOL STUDENTS: AN IMPORTANT TOOL TO ENCOURAGE A CRITICAL CONSUMER PURCHASE." In 11th International Conference on Education and New Learning Technologies. IATED, 2019. http://dx.doi.org/10.21125/edulearn.2019.0531.
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Koc, Adem. "A Symbolic Taste of the City: Eskișehir Met Halva from Legend to Game." In Conferința științifică internațională Patrimoniul cultural: cercetare, valorificare, promovare. Ediția XIV. Institute of Cultural Heritage, Republic of Moldova, 2022. http://dx.doi.org/10.52603/pc22.29.
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Th ere are some symbols (images) of cities in which they come to the fore. Th ese symbols can be diverse such as city silhouettes, temples, holy places, museums, festivals, natural areas, food, drinks, and desserts. Urban symbols can be an important soft power and tourism intermediary for the promotion of both the city and the country. Many examples such as Japan’s kimono, Kyoto garden, and sushi; France’s Paris Eiff el Tower; Moldova’s wine cellars; Moscow’s Kremlin Palace in Russia; Istanbul’s Topkapi Palace in Türkiye, beaches, doner kebab and baklava; Tibet’s Buddhist temples can be cited. As can be understood from these examples, a city or a small settlement can sometimes come to the fore even more than the country itself due to its symbol. Countries that benefi t from this can provide a good promotion in terms of tourism. While there are professional works in creating an image of the city, sometimes bad examples can be seen. However, creating the image of the city, strange structures or sculptures can sometimes be used for the promotion of the city. In fact, it is an interesting method which causes a very bad appearance. Even this situation sometimes causes a funny and disgusting image. For example, ill-hewn statues of fruit-vegetable, food, animals, persons or heroes, etc. It is unnecessary but it also causes bad publicity. Instead, applied kitchens, food and beverage presentations, and museums are more remarkable. In this paper, the city image “met halva”, which has come to the fore in the fi eld of gastronomy, with the cultural animations made recently in Sivrihisar district of Eskișehir province of Türkiye will be introduced.
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Cathey, W. Thomas. "Tantalus and Optical Computing." In Optical Computing. Washington, D.C.: Optica Publishing Group, 1989. http://dx.doi.org/10.1364/optcomp.1989.tuf1.
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The ancient Greek, Tantalus, had a problem that is similar to that of some optical computing and signal processor researchers. As a punishment by the Greek gods, Tantalus was placed in a lake with water up to his waist. Fruit was on branches just above his head. However, when he leaned over to drink, or reached up to eat, the water receded just beyond reach and the fruit evaded his grasp. Hence, he was doomed to never obtaining what seemed so close. I do not know what deed was done by the optics researchers that deserves similar punishment (I have some ideas.), but some of the anticipated results and applications of optics to computing seem to be always just barely beyond reach.
Reports on the topic "Fruit drinks"
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Agency, Food Standards. Safety Assessment : Outcome of assessment on an application under the Novel Foods Regulation 2015/2283 as retained in UK Law for Barley Rice Protein. Food Standards Agency, August 2023. http://dx.doi.org/10.46756/sci.fsa.wnv790.
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An application was submitted to the Food Standards Agency in January 2021 from Evergrain, LLC, USA (“the applicant”) for the authorisation of Barley Rice Protein, a mixture of protein from barley at levels of 30-70% and rice at levels of 70-30%. The applicant intends to market the product within food categories including: bakery products, breakfast cereals, spreadable fats and dressings, grain products and pastas, snack foods, jam, marmalade and other fruit spreads, candy/confectionery, dairy and dairy imitates, dessert sauces and syrups, meat imitates, soups and soup mixes, savoury sauces, legume-based spreads, nut-based spreads, energy drinks, foods and beverages intended for sportspersons and meal replacements for weight control. To support the Food Standards Agency (FSA) and Food Standard Scotland (FSS) in evaluating the dossier, the Advisory Committee on Novel Foods and Processes (ACNFP) was asked to review the dossier. The Committee concluded that Barley Rice Protein is safe under the proposed conditions of use, based on the composition and the anticipated intake. The Committee considered that the proposed uses were not nutritionally disadvantageous if used alone or in combination with other plant sources of protein. However, the Committee expressed concern that it may be nutritionally disadvantageous if used as a meat or dairy protein substitute in products marketed as meal replacements for weight control. The views of the ACNFP have been taken into account in the regulatory assessment which represents the opinion of the FSA and FSS.
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Eneroth, Hanna, Hanna Karlsson Potter, and Elin Röös. Environmental impact of coffee, tea and cocoa – data collection for a consumer guide for plant-based foods. Department of Energy and Technology, Swedish University of Agricultural Sciences, 2022. http://dx.doi.org/10.54612/a.2n3m2d2pjl.
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In 2020, WWF launched a consumer guide on plant-based products targeting Swedish consumers. The development of the guide is described in a journal paper (Karlsson Potter & Röös, 2021) and the environmental impact of different plant based foods was published in a report (Karlsson Potter, Lundmark, & Röös, 2020). This report was prepared for WWF Sweden to provide scientific background information for complementing the consumer guide with information on coffee, tea and cocoa. This report includes quantitative estimations for several environmental categories (climate, land use, biodiversity and water use) of coffee (per L), tea (per L) and cocoa powder (per kg), building on the previously established methodology for the consumer guide. In addition, scenarios of consumption of coffee, tea and cocoa drink with milk/plant-based drinks and waste at household level, are presented. Tea, coffee and cacao beans have a lot in common. They are tropical perennial crops traditionally grown in the shade among other species, i.e. in agroforestry systems. Today, the production in intensive monocultures has negative impact on biodiversity. Re-introducing agroforestry practices may be part of the solution to improve biodiversity in these landscapes. Climate change will likely, due to changes in temperature, extreme weather events and increases in pests and disease, alter the areas where these crops can be grown in the future. A relatively high ratio of the global land used for coffee, tea and cocoa is certified according to sustainability standards, compared to other crops. Although research on the implications of voluntary standards on different outcomes is inconclusive, the literature supports that certifications have a role in incentivizing more sustainable farming. Coffee, tea and cocoa all contain caffeine and have a high content of bioactive compounds such as antioxidants, and they have all been associated with positive health outcomes. While there is a strong coffee culture in Sweden and coffee contributes substantially to the environmental impact of our diet, tea is a less consumed beverage. Cocoa powder is consumed as a beverage, but substantial amounts of our cocoa consumption is in the form of chocolate. Roasted ground coffee on the Swedish market had a climate impact of 4.0 kg CO2e per kg powder, while the climate impact of instant coffee powder was 11.5 kg CO2e per kg. Per litre, including the energy use for making the coffee, the total climate impact was estimated to 0.25 kg CO2e per L brewed coffee and 0.16 kg CO2e per L for instant coffee. Less green coffee beans are needed to produce the same amount of ready to drink coffee from instant coffee than from brewed coffee. Tea had a climate impact of approximately 6.3 kg CO2 e per kg dry leaves corresponding to an impact of 0.064 CO2e per L ready to drink tea. In the assessment of climate impact per cup, tea had the lowest impact with 0.013 kg CO2e, followed by black instant coffee (0.024 kg CO2e), black coffee (0.038 kg CO2e), and cocoa drink made with milk (0.33 kg CO2e). The climate impact of 1kg cocoa powder on the Swedish market was estimated to 2.8 kg CO2e. Adding milk to coffee or tea increases the climate impact substantially. The literature describes a high proportion of the total climate impact of coffee from the consumer stage due to the electricity used by the coffee machine. However, with the Nordic low-carbon energy mix, the brewing and heating of water and milk contributes to only a minor part of the climate impact of coffee. As in previous research, coffee also had a higher land use, water use and biodiversity impact than tea per L beverage. Another factor of interest at the consumer stage is the waste of prepared coffee. Waste of prepared coffee contributes to climate impact through the additional production costs and electricity for preparation, even though the latter was small in our calculations. The waste of coffee and tea at Summary household level is extensive and measures to reduce the amount of wasted coffee and tea could reduce the environmental impact of Swedish hot drink consumption. For the final evaluation of coffee and tea for the consumer guide, the boundary for the fruit and vegetable group was used. The functional unit for coffee and tea was 1 L prepared beverage without any added milk or sweetener. In the guide, the final evaluation of conventionally grown coffee is that it is ‘yellow’ (‘Consume sometimes’), and for organic produce, ‘light green’ (‘Please consume). The evaluation of conventionally grown tea is that it is ‘light green’, and for organic produce, ‘dark green’ (‘Preferably consume this’). For cocoa, the functional unit is 1 kg of cocoa powder and the boundary was taken from the protein group. The final evaluation of conventionally grown cocoa is that it is ‘orange’ (‘Be careful’), and for organically produced cocoa, ‘light green’.
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Barg, Rivka, Erich Grotewold, and Yechiam Salts. Regulation of Tomato Fruit Development by Interacting MYB Proteins. United States Department of Agriculture, January 2012. http://dx.doi.org/10.32747/2012.7592647.bard.
Full textAbstract:
Background to the topic: Early tomato fruit development is executed via extensive cell divisions followed by cell expansion concomitantly with endoreduplication. The signals involved in activating the different modes of growth during fruit development are still inadequately understood. Addressing this developmental process, we identified SlFSM1 as a gene expressed specifically during the cell-division dependent stages of fruit development. SlFSM1 is the founder of a class of small plant specific proteins containing a divergent SANT/MYB domain (Barg et al 2005). Before initiating this project, we found that low ectopic over-expression (OEX) of SlFSM1 leads to a significant decrease in the final size of the cells in mature leaves and fruits, and the outer pericarp is substantially narrower, suggesting a role in determining cell size and shape. We also found the interacting partners of the Arabidopsis homologs of FSM1 (two, belonging to the same family), and cloned their tomato single homolog, which we named SlFSB1 (Fruit SANT/MYB–Binding1). SlFSB1 is a novel plant specific single MYB-like protein, which function was unknown. The present project aimed at elucidating the function and mode of action of these two single MYB proteins in regulating tomato fruit development. The specific objectives were: 1. Functional analysis of SlFSM1 and its interacting protein SlFSB1 in relation to fruit development. 2. Identification of the SlFSM1 and/or SlFSB1 cellular targets. The plan of work included: 1) Detailed phenotypic, histological and cellular analyses of plants ectopically expressing FSM1, and plants either ectopically over-expressing or silenced for FSB1. 2) Extensive SELEX analysis, which did not reveal any specific DNA target of SlFSM1 binding, hence the originally offered ChIP analysis was omitted. 3) Genome-wide transcriptional impact of gain- and loss- of SlFSM1 and SlFSB1 function by Affymetrix microarray analyses. This part is still in progress and therefore results are not reported, 4) Search for additional candidate partners of SlFSB1 revealed SlMYBI to be an alternative partner of FSB1, and 5) Study of the physical basis of the interaction between SlFSM1 and SlFSB1 and between FSB1 and MYBI. Major conclusions, solutions, achievements: We established that FSM1 negatively affects cell expansion, particularly of those cells with the highest potential to expand, such as the ones residing inner to the vascular bundles in the fruit pericarp. On the other hand, FSB1 which is expressed throughout fruit development acts as a positive regulator of cell expansion. It was also established that besides interacting with FSM1, FSB1 interacts also with the transcription factor MYBI, and that the formation of the FSB1-MYBI complex is competed by FSM1, which recognizes in FSB1 the same region as MYBI does. Based on these findings a model was developed explaining the role of this novel network of the three different MYB containing proteins FSM1/FSB1/MYBI in the control of tomato cell expansion, particularly during fruit development. In short, during early stages of fruit development (Phase II), the formation of the FSM1-FSB1 complex serves to restrict the expansion of the cells with the greatest expansion potential, those non-dividing cells residing in the inner mesocarp layers of the pericarp. Alternatively, during growth phase III, after transcription of FSM1 sharply declines, FSB1, possibly through complexing with the transcription factor MYBI serves as a positive regulator of the differential cell expansion which drives fruit enlargement during this phase. Additionally, a novel mechanism was revealed by which competing MYB-MYB interactions could participate in the control of gene expression. Implications, both scientific and agricultural: The demonstrated role of the FSM1/FSB1/MYBI complex in controlling differential cell growth in the developing tomato fruit highlights potential exploitations of these genes for improving fruit quality characteristics. Modulation of expression of these genes or their paralogs in other organs could serve to modify leaf and canopy architecture in various crops.