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Artículos de revistas sobre el tema "Beverages. Beer"

Autor: Grafiati

Publicado: 4 de junio de 2021

Última modificación: 29 de enero de 2023

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1

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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9

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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Klein, Oliver, Andreas Roth, Fabian Dornuf, Otmar Schöller, and Werner Mäntele. "The Good Vibrations of Beer. The Use of Infrared and UV/Vis Spectroscopy and Chemometry for the Quantitative Analysis of Beverages." Zeitschrift für Naturforschung B 67, no. 10 (2012): 1005–15. http://dx.doi.org/10.5560/znb.2012-0166.

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Infrared spectroscopy in combination with a specially developed attenuated total reflection (ATR) flow cell and multivariate analysis was used for the quantitative analysis of beer and other beverages. IR spectra of samples were obtained in the range from below 1000 cm-1 to 4000 cm-1 and subjected to a multivariate analysis based on calibration sets with laboratory reference standards. In the case of beer, this calibration set included 240 beer samples spanning the entire range of ethanol content, extract and CO2. Based on this calibration, an infrared and UV/Vis spectroscopy-based sensor for

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

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

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Pomazalová, Nataša, and Zbyšek Korecki. "Evaluation of tendered prices of natural mineral water, juice and non-alcoholic beer (public procurement research)." Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 59, no. 4 (2011): 233–40. http://dx.doi.org/10.11118/actaun201159040233.

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The purpose of this paper is to evaluate tender prices of chosen beverages according to public procurement based on secondary data analysis. The empirical results of analysis (t-test and F-test) show that average annual prices of these beverages are different and collected data are not included in the same sample. Tender prices are different in each year of observed years, although are based on public tender. Important evidence is that for the public tenders in the abroad is obligatory use of the Czech public procurement law. According to this act the base evaluation criterion is the lowest of

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JURKOVÁ, Marie, and Jana OLŠOVSKÁ. "Determination of Rebaudioside A in Mixed beer, Beer-based Beverages and Lemonades." Kvasny Prumysl 61, no. 9 (2015): 262–67. http://dx.doi.org/10.18832/kp2015025.

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

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

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Radonjić, Sanja, Vesna Maraš, Jovana Raičević, and Tatjana Košmerl. "Wine or Beer? Comparison, Changes and Improvement of Polyphenolic Compounds during Technological Phases." Molecules 25, no. 21 (2020): 4960. http://dx.doi.org/10.3390/molecules25214960.

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Wine and beer are nowadays the most popular alcoholic beverages, and the benefits of their moderate consumption have been extensively supported by the scientific community. The main source of wine and beer’s antioxidant behavior are the phenolic substances. Phenolic compounds in wine and beer also influence final product quality, in terms of color, flavor, fragrance, stability, and clarity. Change in the quantity and quality of phenolic compounds in wine and beer depends on many parameters, beginning with the used raw material, its place of origin, environmental growing conditions, and on all

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

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

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Bansal, Rhea A., Susan Tadros, and Amolak S. Bansal. "Beer, Cider, and Wine Allergy." Case Reports in Immunology 2017 (2017): 1–4. http://dx.doi.org/10.1155/2017/7958924.

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Background. Allergy to beer is often due to specific proteins in barley and sometimes to lipid transfer protein. Allergy to wine is frequently due to a sensitivity to grape proteins. We present a rare case of allergy to beer, wine, and cider resulting from IgE reactivity to yeasts and moulds which also explained the patient’s additional sensitivity to yeast extracts and blue cheese. Case Presentation. The patient’s symptoms included throat and facial itching accompanied by mild wheeze and severe urticaria. Diagnosis of allergy to yeast was confirmed by specific IgE testing as well as that to r

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Racela, Olimpia C. "Bangkok beer & beverages: in pursuit of growth." Emerald Emerging Markets Case Studies 5, no. 2 (2015): 1–10. http://dx.doi.org/10.1108/eemcs-08-2014-0193.

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Title Bangkok beer & beverages: in pursuit of growth. Subject area Entrepreneurship, Strategic management, Importer/Distributor, Marketing, Environmental forces, Wine, Thailand. Study level/applicability Senior undergraduate or graduate MBA students taking a course in entrepreneurship, strategic management, marketing or small business management. Case overview Bangkok Beer & Beverages (BB&B) Company is an importer, distributor and marketer of premium spirits and wines in Thailand. The case takes place in April 2007, after the public announcement of BB&B's distribution agreement

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Scander, Henrik, Celia Monteagudo, Bente Nilsen, Richard Tellström, and Agneta Yngve. "Beverage consumption patterns and energy contribution from beverages per meal type: results from a national dietary survey in Sweden." Public Health Nutrition 21, no. 18 (2018): 3318–27. http://dx.doi.org/10.1017/s1368980018002537.

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AbstractObjectiveMany studies of food intake have been performed and published in Sweden, but to our knowledge no studies have extensively explored the beverage consumption of the Swedish adult population. The present study aimed to describe the beverage consumption and the contribution of beverage energy (including alcohol energy) to total energy intake according to gender, region of living, meal type and day for a Swedish adult population.DesignNational dietary survey Riksmaten (2010–2011), collected by the Swedish National Food Agency.SettingSweden.SubjectsA total of 1682 participants (57 %

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Mizuno, Akihiro. "Evaluation of Antioxidant Activity on Flavor Stability of Beer and Beer-Like Beverages." Journal of the American Society of Brewing Chemists 71, no. 3 (2013): 131–37. http://dx.doi.org/10.1094/asbcj-2013-0529-01.

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Kido, Megumi, Akihiro Asakawa, Ken-Ichiro K. Koyama, et al. "Acute effects of traditional Japanese alcohol beverages on blood glucose and polysomnography levels in healthy subjects." PeerJ 4 (April 4, 2016): e1853. http://dx.doi.org/10.7717/peerj.1853.

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Background.Alcohol consumption is a lifestyle factor associated with type 2 diabetes. This relationship is reportedly different depending on the type of alcohol beverage. The purpose of this study was to examine the acute effects of traditional Japanese alcohol beverages on biochemical parameters, physical and emotional state, and sleep patterns.Methods.Six healthy subjects (three men and three women; age, 28.8 ± 9.5 years; body mass index, 21.4 ± 1.6 kg/m2) consumed three different types of alcohol beverages (beer,shochu, andsake, each with 40 g ethanol) or mineral water with dinner on differ

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Ricci, Annalisa, Martina Cirlini, Angela Guido, et al. "From Byproduct to Resource: Fermented Apple Pomace as Beer Flavoring." Foods 8, no. 8 (2019): 309. http://dx.doi.org/10.3390/foods8080309.

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One of the main struggles of the large-scale apple processing industry is pomace disposal. One solution for this problem is to convert this waste into a resource. Apple pomace could be used as a substrate for lactic acid bacteria and could induce the formation of a more complex aroma profile, making this fermented product an innovative aromatizer for alcoholic beverages, such as beer. In this study, for the first time, the effect of lacto-fermented apple pomace addition in beer was evaluated. Three bacterial strains (Lactobacillus rhamnosus 1473 and 1019, and L. casei 2246) were tested for app

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

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

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

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

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Pickering, Gary J., and Margaret K. Thibodeau. "Self-Rated Aversion to Taste Qualities and the PROP Taster Phenotype Associate with Alcoholic Beverage Intake and Preference." Beverages 7, no. 2 (2021): 37. http://dx.doi.org/10.3390/beverages7020037.

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Consumers often identify “taste” as an important factor when selecting alcoholic beverages. Although it is assumed that reduced alcohol consumption in PROP super-tasters is due to a greater dislike of the nominally aversive sensations that they experience more intensely (e.g., bitterness) when compared to PROP non-tasters, this question has not been specifically asked to them. Therefore, we examined consumers’ self-reported aversion towards specific sensory attributes (bitter, hot/burn, dry, sour, sweet, carbonation) for four alcoholic beverage types (white wine, red wine, beer, spirits) using

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Lintonen, Tomi, Suvi Ahtinen, and Anne Konu. "Changes in Finnish adolescents’ alcoholic beverage preferences 1999–2017." Nordic Studies on Alcohol and Drugs 35, no. 4 (2018): 304–17. http://dx.doi.org/10.1177/1455072518784849.

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Aims: The purpose was to examine the changes in alcoholic beverage preferences among 14- and 16-year-olds in Finland from the year 1999 to 2017. In addition, the effects of age, gender and drinking style on beverage preference was studied. Methods: Nationally representative surveys of adolescent health behaviours in Finland from 1999 ( n = 4943) and 2017 ( n = 2451) among 14- and 16-year-olds were analysed using cross-tabulations and logistic regression modelling. Beverage data were coded from an open-ended question concerning the latest drinking occasion. Results: While the prevalence of 14-

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Powell, Lisa M., and Julien Leider. "Impact of the Seattle Sweetened Beverage Tax on substitution to alcoholic beverages." PLOS ONE 17, no. 1 (2022): e0262578. http://dx.doi.org/10.1371/journal.pone.0262578.

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Introduction Taxes are increasingly used as a policy tool aimed at reducing consumption of sugar-sweetened beverages (SSBs), given their association with adverse health outcomes including type 2 diabetes, obesity and cardiovascular disease. However, a potential unintended consequence of such a policy could be that the tax induces substitution to alcoholic beverages. The purpose of this study is to examine the impact of the $0.0175 per ounce Seattle, Washington, Sweetened Beverage Tax (SBT) on volume sold of alcoholic beverages. Methods A difference-in-differences estimation approach was used d

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KIM, S. A., N. H. KIM, S. H. LEE, I. G. HWANG, and M. S. RHEE. "Survival of Foodborne Pathogenic Bacteria (Bacillus cereus, Escherichia coli O157:H7, Salmonella enterica Serovar Typhimurium, Staphylococcus aureus, and Listeria monocytogenes) and Bacillus cereus Spores in Fermented Alcoholic Beverages (Beer and Refined Rice Wine)." Journal of Food Protection 77, no. 3 (2014): 419–26. http://dx.doi.org/10.4315/0362-028x.jfp-13-234.

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Only limited information is available on the microbiological safety of fermented alcoholic beverages because it is still a common belief that such beverages do not provide a favorable environment for bacterial growth and survival. Thus, in this study, we examined the survival of major foodborne pathogens and spores in fermented alcoholic beverages. Foodborne pathogens (Bacillus cereus, Escherichia coli O157:H7, Listeria monocytogenes, Salmonella enterica serovar Typhimurium, and Staphylococcus aureus) and B. cereus spores (initial population, 3 to 4 log CFU/ml) were inoculated separately into

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Dawson, Paul L., Inyee Y. Han, Danielle Lynn, Catherine Bailey, Austin Taylor, and Rose Martinez Dawson. "Bacterial transfer to beverages during drinking games: 'beer pong'." International Journal of Food Safety, Nutrition and Public Health 5, no. 2 (2015): 151. http://dx.doi.org/10.1504/ijfsnph.2015.067568.

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Case, G. A., S. Distefano, and B. K. Logan. "Tabulation of Alcohol Content of Beer and Malt Beverages." Journal of Analytical Toxicology 24, no. 3 (2000): 202–10. http://dx.doi.org/10.1093/jat/24.3.202.

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Logan, Barry K., Glenn A. Case, and Sandra Distefano. "Alcohol Content of Beer and Malt Beverages: Forensic Considerations." Journal of Forensic Sciences 44, no. 6 (1999): 14603J. http://dx.doi.org/10.1520/jfs14603j.

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Ng, Shu Wen, Cliona Ni Mhurchu, Susan A. Jebb, and Barry M. Popkin. "Patterns and trends of beverage consumption among children and adults in Great Britain, 1986–2009." British Journal of Nutrition 108, no. 3 (2011): 536–51. http://dx.doi.org/10.1017/s0007114511006465.

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Many dietary recommendations include reduction of excessive intake of sugar-sweetened beverages (SSB) and other energy-rich beverages such as juices and alcohol. The present study examines surveys of both individual dietary intake data and household food expenditure surveys to provide a picture of patterns and trends in beverage intake and purchases in Great Britain from 1986 to 2009, and estimates the potential for pricing policy to promote more healthful beverage purchase patterns. In 2008–9, beverages accounted for 21, 14 and 18 % of daily energy intake for children aged 1·5–18 and 4–18 yea

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Gales, Peter W. "Net Contents of Packaged Beer: Summary of Collaborative Study." Journal of AOAC INTERNATIONAL 72, no. 4 (1989): 687. http://dx.doi.org/10.1093/jaoac/72.4.687.

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Abstract The net contents of packaged food and beverage products is a matter of regulatory concern. In the case of alcoholic beverages, net contents are regulated by various federal, state, and local agencies. With such a variety of controlling agencies, standardized and uniform methods are essential to avoid undue confusion. Collaborative studies were initiated within the American Society of Brewing Chemists in 1985 to determine the most appropriate methods for the determination of net contents of packaged beer. The work was completed in 1987. After collaborative testing of 5 methods over the

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Baranauskaite, Lina, and Daiva Jurevicienė. "Identification of Lithuanian International Trade Risk in Beverages." Economics and Culture 18, no. 1 (2021): 100–112. http://dx.doi.org/10.2478/jec-2021-0008.

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Abstract Research purpose. The article aims to identify the risk groups arising in foreign trade in the four main groups of processed beverages at a national level. Design / Methodology / Approach. Processed agricultural drinks do not fall into the category of essential food. The article examines four main drink groups: waters (including mineral waters and aerated waters, with additive), beer, wine, and other alcoholic (e.g., spirits, liqueurs, whiskies, rums, gins, vodkas, etc.) beverages. The case of Lithuania is presented. Analysis and assumption of scientific literature and TOPSIS method a

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Kelly, Kathleen J., Michael D. Slater, David Karan, and Liza Hunn. "The Use of Human Models and Cartoon Characters in Magazine Advertisements for Cigarettes, Beer, and Nonalcoholic Beverages." Journal of Public Policy & Marketing 19, no. 2 (2000): 189–200. http://dx.doi.org/10.1509/jppm.19.2.189.17135.

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The authors examine the content of magazine advertising for cigarettes, beer, and nonalcoholic beverages from July 1996 to July 1997. A total of 476 advertisements (239 unique advertisements) from 12 different magazines were content-analyzed. In light of the ongoing debate and recent proposals over the regulation of tobacco and alcohol advertising aimed at young people, the purpose was to answer two principal questions: (1) whether the advertisements for cigarettes and beer contain more cartoons and animated characters than do advertisements for nonalcoholic beverages and (2) whether the prese

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Allred, Laura K., Katherine Lesko, Diane McKiernan, Cynthia Kupper, and Stefano Guandalini. "The Celiac Patient Antibody Response to Conventional and Gluten-Removed Beer." Journal of AOAC INTERNATIONAL 100, no. 2 (2017): 485–91. http://dx.doi.org/10.5740/jaoacint.16-0184.

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Abstract Enzymatic digestion, or hydrolysis, has been proposed for treating gluten-containing foods and beverages tomake them safe for persons with celiac disease (CD). There are no validated testing methods that allow the quantitation of all the hydrolyzed or fermented gluten peptides in foods and beverages that might be harmful to CD patients, making it difficult to assess the safety of hydrolyzed products. This study examines an ELISA-based method to determine whether serum antibody binding of residual peptides in a fermented barley-based productis greater among active-CD patients than a no

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Sunarintyas, Siti, Cheah Yi, and Purwanto Agustiono. "Mechanical properties of fiber-reinforced composite resin exposed to alcoholic beverage." BIO Web of Conferences 28 (2020): 02005. http://dx.doi.org/10.1051/bioconf/20202802005.

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Addition of fiber to dental bridgework was thought to be more efficient comparing to porcelain-fused to metalwork. In other side, some patients consumed alcoholic beverage in their daily life. This study aimed to determine mechanical properties of fiber-reinforced composite (FRC) exposed to alcoholic beverage. The materials used were dental resin (i-FLOW i-dental, Lithuania), polyethylene fiber (Vactrise, USA), and 4 alcoholic beverages. FRC samples (40) were divided into 10 groups (n=4, control:aquades). Each Sample was soaked in beverage for 5 s followed by 5 s in aquades for each cycle (10

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Piergiovanni, Maurizio, and Veronica Termopoli. "Derivatization Strategies in Flavor Analysis: An Overview over the Wine and Beer Scenario." Chemistry 4, no. 4 (2022): 1679–95. http://dx.doi.org/10.3390/chemistry4040109.

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Wine and beer are the most appreciated and consumed beverages in the world. This success is mainly due to their characteristic taste, smell, and aroma, which can delight consumer’s palates. These olfactory characteristics are produced from specific classes of volatile compounds called “volatile odor-active compounds” linked to different factors such as age and production. Given the vast market of drinking beverages, the characterization of these odor compounds is increasingly important. However, the chemical complexity of these beverages has led the scientific community to develop several anal

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Paulo, Fhilipe Júnior de, Andréa Alves Simiqueli, Ciro José Tabet, Ludmylla Tamara Crepalde, Luis Antônio Minim, and Valéria Paula Rodrigues Minim. "The effect of background music on sensory evaluation of craft beer." Research, Society and Development 11, no. 9 (2022): e27611931620. http://dx.doi.org/10.33448/rsd-v11i9.31620.

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The present study sought to evaluate the influence of different musical genres on the temporal description of sensations and the global acceptability of IPA New England style craft beer. The dominant sensations were determined using the temporal dominance of sensations (TDS) method with 50 participants submitted to five sound conditions: absence of music and four musical genres (classic rock, sertanejo, pop and soft rock). The sensorial acceptability of craft beer was assessed using the 9-point hedonic scale, with 140 consumers, in the same consumption contexts. The TDS curves indicated signif

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Simpura, Jussi, Pirjo Paakkanen, Heli Mustonen, Leena Metso, and Kalervo Kiianmaa. "The Beverage Alcohol Concentration at Intake and Estimated Blood Alcohol Concentrations." Nordisk Alkoholtisdkrift (Nordic Alcohol Studies) 13, no. 1_suppl (1996): 43–50. http://dx.doi.org/10.1177/145507259601301s10.

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Belief in differential health risks for different alcoholic beverages continues despite a relative lack of supporting evidence, and continues to influence alcohol policy debate both in Finland and elsewhere. The present data from a survey of Finnish drinking habits conducted in 1992 suggest that the central issue is not the actual strength of the beverage itself but rather the solution at intake and the amount of alcohol imbibed. The results are based on a one week survey of all occasions on which alcohol was consumed from a general population survey of drinking habits. Spirits are diluted alm

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TKACHYK, Fedir, Inna HUTSUL, and Anastasiia ZINKEVYCH. "ADMINISTRATION AND AUDIT OF THE EXCISE TAX ON BEER." WORLD OF FINANCE, no. 3(56) (2018): 69–79. http://dx.doi.org/10.35774/sf2018.03.069.

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Introduction. The role of excise tax in social and economic processes is determined by its ability to regulate the interest of producers before entering such industries as brewing. The excise tax is an effective instrument for realizing in the interests of society the strategic purposes and objectives of the state policy - socio-economic and fiscal. It is a basic of the sustainable development of the country. Thus, it is expedient to study the main trends of administration and audit of the excise tax on beer in Ukraine. The purposeof the article is to study the tasks and procedures for adminis

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Rojo-Guerra, Manuel Ángel, Rafael Garrido-Pena, Íñigo García-Martínez-de-Lagrán, Jordi Juan-Treserras, and Juan Carlos Matamala. "Beer and Bell Beakers: Drinking Rituals in Copper Age Inner Iberia." Proceedings of the Prehistoric Society 72 (2006): 243–65. http://dx.doi.org/10.1017/s0079497x00000840.

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This article provides a summary of the archaeological context of Bell Beaker pottery from two Ambrona Valley (Soria, Spain) tombs whose chemical analysis identifies the existence of a primitive wheat beer. This is compared with other new analyses in Iberia, from both Neolithic and Copper Age sites, which also demonstrate the use of alcoholic beverages. The two Ambrona examples are Copper Age Bell Beaker intrusions into earlier Middle Neolithic Monumental graves. The archaeological features of both discoveries are described, and an interpretation is offered concerning the social and symbolic co

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Осинцева, Аліна. "Організаційно-правове вивчення стану формування, розвитку та розповсюдження полінаркоманії у світі та в Україні". SSP Modern Pharmacy and Medicine 1, № 2 (2021): 1–16. http://dx.doi.org/10.53933/sspmpm.v1i2.26.

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Over the past decade, the dynamics of the prevalence of substance abuse with various classification and legal groups, the growth of illegal circulation of psychoactive substances, falsification of psychoactive alcoholic beverages, alcohol, delinquency and polydrug abuse have become almost epidemic, with combined abuse of psychoactive substances registered mainly among young people. The goal or the study was to review scientific sources on the current state of the problem of formation, development and spread of polydrug abuse in the world and in Ukraine on the principles of medical and pharmace

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McQuilkin, Meredith L., Kenneth R. Laughery, and David R. Lowoll. "Perceptions of Risk Associated with Drinking Alcoholic Beverages." Proceedings of the Human Factors and Ergonomics Society Annual Meeting 40, no. 16 (1996): 801–4. http://dx.doi.org/10.1177/154193129604001601.

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This study explored people's perceptions of risk associated with drinking alcoholic beverages before driving. Subjects rated the level of hazardousness of driving after consuming two, four, or six drinks of beer, wine, or hard liquor during a one, two, or three hour time frame. Differences in perceived hazard were found between the types of beverage consumed. Specifically, hard liquor was perceived as being more hazardous than both beer and wine. As expected, perceived hazard levels increased as the number of beverages consumed increased, and, as the time period increased, the average hazard r

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

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

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Nikpartow, Nooshin, Adrienne D. Danyliw, Susan J. Whiting, Hyun J. Lim, and Hassanali Vatanparast. "Beverage consumption patterns of Canadian adults aged 19 to 65 years." Public Health Nutrition 15, no. 12 (2012): 2175–84. http://dx.doi.org/10.1017/s1368980012003898.

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AbstractObjectiveTo investigate the beverage intake patterns of Canadian adults and explore characteristics of participants in different beverage clusters.DesignAnalyses of nationally representative data with cross-sectional complex stratified design.SettingCanadian Community Health Survey, Cycle 2·2 (2004).SubjectsA total of 14 277 participants aged 19–65 years, in whom dietary intake was assessed using a single 24 h recall, were included in the study. After determining total intake and the contribution of beverages to total energy intake among age/sex groups, cluster analysis (K-means method

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Vinther Schmidt, Charlotte, Karsten Olsen, and Ole G. Mouritsen. "Umami potential of fermented beverages: Sake, wine, champagne, and beer." Food Chemistry 360 (October 2021): 128971. http://dx.doi.org/10.1016/j.foodchem.2020.128971.

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Mitchell, James K. "Fun Microbiology: Making Root Beer & Other Naturally Carbonated Beverages." American Biology Teacher 57, no. 7 (1995): 432–35. http://dx.doi.org/10.2307/4450033.

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Wright, C. A., C. M. Bruhn, H. Heymann, and C. W. Bamforth. "Beer Consumers' Perceptions of the Health Aspects of Alcoholic Beverages." Journal of Food Science 73, no. 1 (2007): H12—H17. http://dx.doi.org/10.1111/j.1750-3841.2007.00574.x.

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