Bibliografías temáticas / Beverages. Beer

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Literatura académica sobre el tema "Beverages. Beer"

Autor: Grafiati
Publicado: 4 de junio de 2021
Última modificación: 29 de enero de 2023

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Artículos de revistas sobre el tema "Beverages. Beer"

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Pita, Joana Sofia, Nuno Sousa, Borja Bartolome, Carlos Loureiro, and Ana Todo Bom. "Beer: an uncommon cause of anaphylaxis." BMJ Case Reports 12, no. 1 (2019): e227723. http://dx.doi.org/10.1136/bcr-2018-227723.

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Beer is one of the most consumed alcoholic beverages worldwide but allergic reactions to this beverage are uncommon. The authors present a case report of a 32-year-old male patient, sent to our Allergy and Immunology Department due to anaphylaxis minutes after Franziskaner beer ingestion. He tolerates all other alcoholic beverages. Prick tests to cereals were positive to wheat, corn and barley, as well as to peach. Prick-to-prick tests were performed with nine beer brands, all positive. Immunoglobulin (Ig)E to Pru p 3 was 14.8 kU/L. Sodium dodecyl sulfate polyacrylamide gel electrophoresis inh
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Giesbrecht, Norman, Ashley Wettlaufer, Emma Walker, Anca Ialomiteanu, and Timothy Stockwell. "Beer, wine and distilled spirits in Ontario: A comparison of recent policies, regulations and practices." Nordic Studies on Alcohol and Drugs 29, no. 1 (2012): 79–102. http://dx.doi.org/10.2478/v10199-012-0006-y.

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Aims There is a long-standing discussion about whether some beverages are more likely to be linked with high-risk drinking and damage than others, and implications for beverage specific alcohol policies. While the evidence is inconclusive, when controlling for individual consumption, some studies have shown elevated risks by beverage type. This paper examines the situation in Ontario, Canada, from 1995 to present (2011) on several dimensions in order to assess the differences by beverage and their rationale with a specific focus on the most recent policie. Methods This paper draws on archival
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Raudenbush, Bryan, Brian Meyer, William Eppich, Nathan Corley, and Stephanie Petterson. "Ratings of Pleasantness and Intensity for Beverages Served in Containers Congruent and Incongruent with Expectancy." Perceptual and Motor Skills 94, no. 2 (2002): 671–74. http://dx.doi.org/10.2466/pms.2002.94.2.671.

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Pleasantness and intensity ratings of beverages served in containers congruent and incongruent with expectancy were assessed. Past research has shown that the violation of food expectancies, e.g., color, taste, temperature, leads to more negative evaluations of food. Thus, it was hypothesized that beverages sampled from a container incongruent with expectancy, e.g., beer from a coffee cup, would be rated less favorably than the same beverage sampled from a container congruent with expectancy, e.g., beer from a beer bottle. 61 participants evaluated three beverages (beer, orange juice, and hot
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Horverak, Øyvind. "Does Norwegian alcohol policy favour lower alcohol content beverages? A historical overview." Nordic Studies on Alcohol and Drugs 29, no. 1 (2012): 7–23. http://dx.doi.org/10.2478/v10199-012-0002-2.

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Aims A historical overview of the relation between Norwegian alcohol policy and problems caused by different alcoholic beverages during the last two centuries. Results & Conclusions The main thesis is that the concrete shaping of Norwegian alcohol policy changes according to the beverage which is supposed to cause most harm. Traditionally, this beverage has been liquor, and the Norwegian alcohol policy has mainly been occupied with the evils of spirits. Problems following from the consumption of beer and wine have been seen as relatively modest. At times, these weaker beverages have been v
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Almeida, Catarina, Márcia C. Neves, and Mara G. Freire. "Towards the Use of Adsorption Methods for the Removal of Purines from Beer." Molecules 26, no. 21 (2021): 6460. http://dx.doi.org/10.3390/molecules26216460.

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Beer corresponds to a fermented alcoholic beverage composed of several components, including purine compounds. These molecules, when ingested by humans, can be catabolized into uric acid, contributing to uric acid’s level increase in serum, which may lead to hyperuricemia and gout. To assure a proper management of this disease, physicians recommend restrictive dietary measures, particularly by avoiding the consumption of beer. Therefore, it is of relevance to develop efficient methods to remove purine compounds from alcoholic beverages such as beer. In this review, we provide an introduction o
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Tiisekwa, Bendantunguka. "Traditional Beers Processing in Tanzania: Development Needs." Afrika Focus 2, no. 3-4 (1986): 299–324. http://dx.doi.org/10.1163/2031356x-0020304005.

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A general account of the status of the traditional alcoholic beverages in Tanzania is presented with special focus on sorghum beers. The traditional procedure used to prepare Mtama (sorghum) beer, a popular alcoholic beverage of Tanzania is described. Based on the personal experience of the author himself and on reports in the literature the problem areas requiring technological improvement on this beer are outlined. The case for immediate research needs, aimed at developing a commercially viable Mtama beer, is argued.
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Withers, Daniel Pashang. "Brewing Green Beer." Texas A&M Law Review 8, no. 4 (2021): 9–26. http://dx.doi.org/10.37419/lr.v8.arg.2.

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New beer brewing technologies provide brewers with options to produce beer in more eco-friendly, less resource-intensive ways; however, as brewers adopt these technologies, they may find themselves straddling between the regulatory schemes of the Alcohol and Tobacco Tax and Trade Bureau (“TTB”) and the Food and Drug Administration (“FDA”). The two agencies have divided control over beers based on their ingredients, which places some beers under the TTB’s purview as “malted beverages” and others under the FDA’s purview. These distinctions have implications for the regulatory hurdles that brewer
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Withers, Daniel Pashang. "Brewing Green Beer." Texas A&M Law Review 8, no. 4 (2021): 9–26. http://dx.doi.org/10.37419/lr.v8.arg.2.

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New beer brewing technologies provide brewers with options to produce beer in more eco-friendly, less resource-intensive ways; however, as brewers adopt these technologies, they may find themselves straddling between the regulatory schemes of the Alcohol and Tobacco Tax and Trade Bureau (“TTB”) and the Food and Drug Administration (“FDA”). The two agencies have divided control over beers based on their ingredients, which places some beers under the TTB’s purview as “malted beverages” and others under the FDA’s purview. These distinctions have implications for the regulatory hurdles that brewer
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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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Hlangwani, Edwin, Janet Adeyinka Adebiyi, Wesley Doorsamy, and Oluwafemi Ayodeji Adebo. "Processing, Characteristics and Composition of Umqombothi (a South African Traditional Beer)." Processes 8, no. 11 (2020): 1451. http://dx.doi.org/10.3390/pr8111451.

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Traditional beers, such as palm wine, kombucha and others, are notable beverages consumed all over the globe. Such beverages historically contribute to food security on a global scale. Umqombothi is a South African traditional beer nutritionally packed with minerals, amino acids, B-group vitamins and much-needed calories. As a result, the production and consumption of this traditional beverage has been an integral part of South African’s social, economic and cultural prosperity. Unfortunately, difficulties in bioprocessing operations have limited its availability to household and small-scale p
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Tesis sobre el tema "Beverages. Beer"

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

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<p>&quot<br>Traditionally brewed beers are of cultural and economic importance to many African nations. The presence of mycotoxins in African beer is a topic that needs to be addressed, since most African countries have a climate of high humidity and temperature that favours the growth of moulds. Mycotoxins challenge not only the health of animals and humans, but also the economy, especially in underdeveloped countries where contamination is most likely. Literature proves that mycotoxins depict various effects on the immune system including immunotoxicity. Beer analysis is therefore of utmost
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Zilkens, Renate Ruth. "The effect of alcohol and beverage type on cardiovascular disease risk factors." University of Western Australia. School of Medicine and Pharmacology, 2004. http://theses.library.uwa.edu.au/adt-WU2004.0053.

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[Formulae and special characters can only be approximated here. Please see the pdf version of the abstract for an accurate reproduction.] Two randomised controlled trials were conducted to explore the relationship between the consumption of alcoholic beverages and cardiovascular disease risk factors. Study 1 was primarily designed to test the hypothesis that the cardio-protective effect of light alcohol could be mediated, in part, via improvements in endothelial function. Study 1 was also designed to explore the effect of alcohol on both traditional risk factors for cardiovascular disease, s
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Tye, Robyn. "Nelson Mandela Metropolitan University students' perceptions of television advertisements for four SAB beer brands." Thesis, Nelson Mandela Metropolitan University, 2013. http://hdl.handle.net/10948/d1021122.

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This research study aimed to provide the South African beer industry and their advertising representative with insights into 18-28-year-olds’ perceptions of the communicated messaged in beer advertisements. This included the use of social and cultural references to attract their attention and the suggestions made by the advertisements about the consumption of beer in certain contexts. This research study aimed to determine the selected sample’s (NMMU students) perceptions of four South African Breweries beer brands, namely Castle Lager, Castle Lite, Carling Black Label and Hansa Pilsener, in t
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Ikalafeng, Bridget Keromamang. "Microbiota and mycotoxins in traditional beer of the greater Kimberley area and associated brewing and consumption practices." Thesis, Bloemfontein : Central University of Technology, Free State, 2008. http://hdl.handle.net/11462/105.

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Thesis (D. Tech.) -- Central University of Technology, Free State, 2008<br>The purpose of this study was to evaluate brewing and consumption practices and to screen for micro-organisms and mycotoxins associated with traditional beer produced and consumed in the marginal urban settlements of the city of Kimberley in the Northern Cape Province of South Africa. The survey study revealed that traditional beer is no longer being brewed for traditional purposes only, as was the case in the past, but rather for commercial gain. Both brewers and consumers, however, appeared to be largely unaware of di
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Devaraj, Srikant. "Specification and estimation of the price responsiveness of alcohol demand| A policy analytic perspective." Thesis, Indiana University - Purdue University Indianapolis, 2016. http://pqdtopen.proquest.com/#viewpdf?dispub=10032406.

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<p> Accurate estimation of alcohol price elasticity is important for policy analysis &ndash; e.g.., determining optimal taxes and projecting revenues generated from proposed tax changes. Several approaches to specifying and estimating the price elasticity of demand for alcohol can be found in the literature. There are two keys to policy-relevant specification and estimation of alcohol price elasticity. First, the underlying demand model should take account of alcohol consumption decisions at the extensive margin &ndash; i.e., individuals&rsquo; decisions to drink or not &ndash; because the pri
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Invernizzi, Francesco. "Production and characterization of an alcoholic fermented beverage from grape must and beer wort." Master's thesis, ISA-UL, 2016. http://hdl.handle.net/10400.5/12220.

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Mestrado Vinifera Euromaster - Instituto Superior de Agronomia - UL<br>In the last few decades both beer and wine world started to innovate themselves, aiming to produce higher quality beverages, this brought life to a virtuous circle in which the consumers are becoming more informed and the producers invest money for the development of high quality and innovative beverages. The main objective of the work was to produce a fermented drink that conjugates beer and wine world. In order to do achieve this goal, we developed, optimized and characterized a fermented drink produced from grape mus
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Smith, Lyndsay Danielle. "A Temperate and Wholesome Beverage| The Defense of the American Beer Industry, 1880-1920." Thesis, Portland State University, 2018. http://pqdtopen.proquest.com/#viewpdf?dispub=10825196.

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<p> For decades prior to National Prohibition, the &ldquo;liquor question&rdquo; received attention from various temperance, prohibition, and liquor interest groups. Between 1880 and 1920, these groups gained public interest in their own way. The liquor interests defended their industries against politicians, religious leaders, and social reformers, but ultimately failed. While current historical scholarship links the different liquor industries together, the beer industry constantly worked to distinguish itself from other alcoholic beverages. </p><p> To counter threats from anti-alcohol gr
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Cervantes, Charlotte Ann. "THE CRAFT BREWER EXPERIENCE WITH THE ALCOHOL AND TOBACCO TAX AND TRADE BUREAU’S (TTB) CERTIFICATE OF LABELING APPROVAL AND FORMULA SUBMISSION PROCESSES." OpenSIUC, 2020. https://opensiuc.lib.siu.edu/dissertations/1772.

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Labeling of malt beverages is impacted by multiple entities, both regulatory and industry. The entity with the most overt impact is the Alcohol and Tobacco Tax and Trade Bureau (TTB), which defines and regulates the following items: 1) required label components for beverages that meet the TTB’s institutional definition of “malt beverage”, and 2) the formula approval process for malt beverages required to undergo the pre-Certificate of Labeling Approval (COLA) evaluation. In order for producers of malt beverages to sell their products in interstate commerce, they must first satisfactorily compl
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Harrison, Boyd Patrick. "Virginia Craft Beer and Winery Visitors| An Exploratory Study of Beverage Visitor Demographics and Expenditures in the Commonwealth of Virginia." Thesis, The George Washington University, 2015. http://pqdtopen.proquest.com/#viewpdf?dispub=1593934.

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<p> The craft beer industry has experienced significant growth over the past several years, especially in the Commonwealth of Virginia. While the effects of winery operation on the tourism industry have been widely researched, a dearth of similar knowledge exists for the craft brewery. Moreover, there lacks an understanding of who these visitors to craft breweries aree, how similar they are to their winery counterparts, and if the same individuals are visitors to both. </p><p> This study of Virginia wineries and breweries sought to begin the process of satisfying this need for information
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De, Marchi Renata. "Bebida de maracuja natural "light" pronta para beber : formulação, produção e estudo de vida-de-prateleira." [s.n.], 2006. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254236.

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Orientador: Helena Maria Andre Bolini<br>Tese (doutorado) Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-08T04:53:56Z (GMT). No. of bitstreams: 1 DeMarchi_Renata_D.pdf: 2251287 bytes, checksum: 5df86811b3afee23ed90466691a17985 (MD5) Previous issue date: 2006<br>Resumo: O mercado de bebidas à base de frutas está em constante expansão. Os consumidores querem desfrutar de bebidas que vão além de apenas saciar a sede, e que ofereçam vantagens nutricionais e conveniência. Paralelamente à preferência dos consumidores por bebidas saudá
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Libros sobre el tema "Beverages. Beer"

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Harney, Amy K. Malt beverages. Office of Industries, U.S. International Trade Commission, 1995.

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Hankin, Lester. Analysis of beer. Connecticut Agricultural Experiment Station, 1988.

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Hankin, Lester. Analysis of beer. Connecticut Agricultural Experiment Station, 1988.

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Finch, Christopher. Beer: A connoisseur's guide to the world's best. Abbeville Press, 1989.

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Bostwick, William. Beer craft: A simple guide to making great beer. Rodale Books, 2011.

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Morrison, Tom. Root beer advertising: A collector's guide. T. Morrison, 1990.

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E, Farías Marta, ed. Microbial interaction in fermented beverages. Nova Science Publishers, 2009.

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Stelzer, Howard. Beer cocktails: 50 superbly crafted cocktails that liven up your lagers, ales, and stouts. Harvard Common Press, 2012.

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Owen, Thomas. Wine, beer and spirits: The concise guide. Copacetic Publications, 1997.

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Cresswell, Stephen Edward. Homemade root beer, soda, & pop. Storey Books, 1998.

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Capítulos de libros sobre el tema "Beverages. Beer"

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Varnam, Alan H., and Jane P. Sutherland. "Alcoholic Beverages: I. Beer." In Beverages. Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2508-0_7.

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Kuno, Masaru. "Beer." In Introductory Science of Alcoholic Beverages. CRC Press, 2022. http://dx.doi.org/10.1201/9781003218418-2.

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Kuno, Masaru. "Brewing beer." In Introductory Science of Alcoholic Beverages. CRC Press, 2022. http://dx.doi.org/10.1201/9781003218418-3.

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Eades, Daniel, Doug Arbogast, and Jason Kozlowski. "Life on the “Beer Frontier”: A Case Study of Craft Beer and Tourism in West Virginia." In Craft Beverages and Tourism, Volume 1. Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-49852-2_5.

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Hayward, Scott D., and David Battle. "Brewing a Beer Industry in Asheville, North Carolina." In Craft Beverages and Tourism, Volume 2. Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-57189-8_11.

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Jones, Ellis. "Brewing Green: Sustainability in the Craft Beer Movement." In Craft Beverages and Tourism, Volume 2. Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-57189-8_2.

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Lorr, Michael J. "Pure Michigan Beer? Tourism, Craft Breweries, and Sustainability." In Craft Beverages and Tourism, Volume 2. Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-57189-8_4.

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Slocum, Susan L. "Developing Social Capital in Craft Beer Tourism Markets." In Craft Beverages and Tourism, Volume 2. Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-57189-8_6.

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Bamforth, C. W. "PRODUCING GLUTEN-FREE BEER—AN OVERVIEW." In The Science of Gluten-Free Foods and Beverages. AACC International, Inc., 2009. http://dx.doi.org/10.1094/9781891127670.012.

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Carter, James F. "Alcoholic Beverages II—Spirits, Beer, Sake and Cider." In Food Forensics. CRC Press, 2017. http://dx.doi.org/10.1201/9781315151649-9.

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Actas de conferencias sobre el tema "Beverages. Beer"

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Kakihara, Takahiro, and Kiyoshi Yanagihara. "Development of Bio-Mass Fuel for Small Displacement Engine to Reduce CO2: Feasibility of Disposed Alcoholic Beverages as Bio-Mass Source." In ASME 2011 5th International Conference on Energy Sustainability. ASMEDC, 2011. http://dx.doi.org/10.1115/es2011-54736.

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This study deals with bio-ethanol distilled from disposed alcoholic beverages. Through the various experiments while using a small displacement engine which is equipped with electric fuel injection (E.F.I.) system, the feasibility of the disposed alcoholic beverages; leftover-beer is investigated as one of the bio-mass sources. Currently bio-masses are classified into the following seven bio-mass sources, livestock excreta, sewage sludge, human waste sludge, waste of food, agricultural residue, wood-based (wood chips) bio-mass and crops. In those bio-mass sources, the authors pay their attenti
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Gernet, M. V. "Advanced technologies for small breweries." In SCIENCE OF RUSSIA: GOALS AND OBJECTIVES. L-Journal, 2020. http://dx.doi.org/10.18411/sr-10-12-2020-27.

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This article discusses the compressed yeast use in low-capacity factories of domestic cultures. Information is given concerning the beverages organoleptic profile formation due to secondary fermentation products, depending on the microorganisms used. The prospects of using fermentation activators at the stage of preparing yeast for fermentation of beer wort are shown. The use of the domestic drug ABA and Spirulina platensis in various concentrations was studied. The effect of ABA at a concentration of 0.2% and SP 0.002% on an increasing the living cells number in the volume of fermented wort,
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Jarjoui, Samir, Robert Murimi, and Renita Murimi. "Hold My Beer: A Case Study of how Ransomware Affected an Australian Beverage Company." In 2021 International Conference on Cyber Situational Awareness, Data Analytics and Assessment (CyberSA). IEEE, 2021. http://dx.doi.org/10.1109/cybersa52016.2021.9478239.

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Phlernjai, Maroay, Suchada Rianmora, and Thiphanit Phommixay. "Design of High Capacity Beverage Crate for Transportation of Beer Bottle Using Finite Element Analysis." In 2019 IEEE 6th International Conference on Industrial Engineering and Applications (ICIEA). IEEE, 2019. http://dx.doi.org/10.1109/iea.2019.8715051.

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Клемешов, Дмитрий Анатольевич, and Тамара Михайловна Вачридзе. "DEVELOPMENT OF A COLD BREW DRINK." In Сборник избранных статей по материалам научных конференций ГНИИ «Нацразвитие» (Санкт-Петербург, Июль 2022). Crossref, 2022. http://dx.doi.org/10.37539/july330.2022.24.14.007.

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В публикации представлены разработанные напитки холодного заваривания на основе зелёного чая. Рецептуры напитков содержат натуральные компоненты: зелёный чай, кипрей, стевию, ягоды брусники саган дайля, мелиссу и вербену. В процессе исследования изучены физико-химические и органолептические показатели сырья и готовых напитков. Разработана технологическая схема получения напитков холодного заваривания. The publication presents the developed cold brewing drinks based on green tea. The drink recipes contain natural ingredients: green tea, cypress, stevia, lingonberry berries sagan dayl, melissa a
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Dawson, Gaynor, and Tom McKeon. "Green Remediation: Enhanced Reductive Dechlorination Using Recycled Rinsewater as Bioremediation Substrate." In The 11th International Conference on Environmental Remediation and Radioactive Waste Management. ASMEDC, 2007. http://dx.doi.org/10.1115/icem2007-7090.

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Enhanced reductive dechlorination (ERD) has rapidly become a remedy of choice for use on chlorinated solvent contamination when site conditions allow. With this approach, solutions of an organic substrate are injected into the affected aquifer to stimulate biological growth and the resultant production of reducing conditions in the target zone. Under the reducing conditions, hydrogen is produced and ultimately replaces chlorine atoms on the contaminant molecule causing sequential dechlorination. Under suitable conditions the process continues until the parent hydrocarbon precursor is produced,
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Johnson, Teiko M. "Citrus Pulp Recovery." In ASME 1987 Citrus Engineering Conference. American Society of Mechanical Engineers, 1987. http://dx.doi.org/10.1115/cec1987-3301.

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The growing interest in citrus pulp, or frozen, stabilized juice sacs, stems from the rapid influx of high quality citrus juices and juice added beverages into the market. Juice sacs have been recovered for many years and it has not been until the past few years that this practice evolved into a sophisticated technology. Paper published with permission.
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Yamazaki, Koetsu, Takanori Chihara, Ryoichi Itoh, Jing Han, and Sadao Nishiyama. "Evaluation Method of Drinking Ease for Aluminum Beverage Bottles." In ASME 2007 International Design Engineering Technical Conferences and Computers and Information in Engineering Conference. ASMEDC, 2007. http://dx.doi.org/10.1115/detc2007-35637.

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This paper has investigated effects of the bottle opening size on drinking feelings in order to improve the comfort level of consumers when drinking directly from the opening of aluminum bottle. A survey over 120 subjects has been performed based on a drinking test using three kinds of bottles with opening diameters of 28, 33 and 38 mm, respectively. Two questionnaires have been conducted. Statistical analysis results of Questionnaire 1 have shown that 33-mm opening is best for adult consumers with no matter the type of contents, gender and the mouth size. The factor analysis results of Questi
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Han, Jing, Koetsu Yamazaki, Sadao Nishiyama, and Ryoichi Itoh. "Finite Element Analysis Applied to Ergonomic Design of 2-Piece Aluminum Beverage Cans and Bottles." In ASME 2007 International Design Engineering Technical Conferences and Computers and Information in Engineering Conference. ASMEDC, 2007. http://dx.doi.org/10.1115/detc2007-34940.

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This paper has introduced the finite element analysis (FEA) into the ergonomic design to evaluate the human feelings numerically and objectively, and then into the optimization design of beverage containers considering human factors. In the design of the end of can (the lid of can), experiments and the FEA of indenting vertically the fingertip pulp by a probe and the tab of end have been done to observe force responses and to study feelings in the fingertip. A numerical simulation of finger lifting the tab for opening the can has also been performed, and discomfort in the fingertip has been ev
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Ghosh, Supratim, Burcu Guldiken, Maxime Saffon, and Michael Nickeson. "Improved emulsification behaviour of pea protein-polysaccharide complexes for beverage application." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/oniy9265.

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Proteins are widely used as emulsifiers in food formulations. However, emulsifying properties of proteins are weak at pH values close to their isoelectric point resulting in destabilization. Protein-polysaccharide interactions have been proposed to improve the emulsification behaviour of proteins in such conditions. In this work, two different polysaccharides (pectin and gum Arabic) with a range of surface charges were chosen to investigate their interactions with pea proteins. The initial aim was to investigate the effect of heat treatment on the complexation of pea protein isolate (PPI) and
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Informes sobre el tema "Beverages. Beer"

1

Smith, Lyndsay. A Temperate and Wholesome Beverage: The Defense of the American Beer Industry, 1880-1920. Portland State University Library, 2000. http://dx.doi.org/10.15760/etd.6381.

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Wiecha, Jean L., and Mary K. Muth. Agreements Between Public Health Organizations and Food and Beverage Companies: Approaches to Improving Evaluation. RTI Press, 2021. http://dx.doi.org/10.3768/rtipress.2021.op.0067.2101.

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Efforts in the United States and abroad to address the chronic disease epidemic have led to the emergence of voluntary industry agreements as a substitute for regulatory approaches to improve the healthfulness of foods and beverages. Because of the lack of access to data and limited budgets, evaluations of these agreements have often been limited to process evaluation with less focus on outcomes and impact. Increasing scientific scope and rigor in evaluating voluntary food and beverage industry agreements would improve potential public health benefits and understanding of the effects of these
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van Walbeek, Corné, and Senzo Mthembu. The Likely Fiscal and Public Health Effects of an Excise Tax on Sugar sweetened Beverages in Kenya. Institute of Development Studies, 2022. http://dx.doi.org/10.19088/ictd.2022.007.

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Historically, non-communicable diseases (NCDs) have typically been associated with tobacco and alcohol use. However, in recent decades increased levels of overweightness and obesity, mostly caused by poor eating habits and a sedentary lifestyle, have increased diabetes, cancers, and cardiovascular diseases. There is a general agreement that sugar sweetened beverages (SSBs) are bad for one’s health. As such, measures to reduce their consumption would be expected to positively impact population health. In this working paper, we develop and report on an Excel-based model, in which we simulate the
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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 &amp; Röös, 2021) and the environmental impact of different plant based foods was published in a report (Karlsson Potter, Lundmark, &amp; 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, biodiversit
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