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Artículos de revistas sobre el tema "Beverages"

Autor: Grafiati

Publicado: 4 de junio de 2021

Última modificación: 25 de julio de 2025

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1

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

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

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Akter, Rozina, Mohammad Ali Asgor Moral, AKM Bashar, Md Khalequzzaman, Mir Md Mofazzal Hossain, and Md Helal Uddin. "Demineralization level of human tooth enamel after exposure to alcoholic and non-alcoholic beverages: A scanning electron microscopic study." Bangabandhu Sheikh Mujib Medical University Journal 17, no. 1 (2024): e70826. http://dx.doi.org/10.3329/bsmmuj.v17i1.70826.

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Background: In any beverage, human tooth enamel dissociates into its ionic products at a threshold pH of beverage <5.5. This study was done to illustrate and compare the demineralization level of enamel after exposure to alcoholic (beer, wine, distilled spirit) and non-alcoholic (carbonated beverage, apple cider vinegar, commercial fruit juice) beverages. Methods: Prior to starting this quasi-experimental study of beverage exposure, buccal surface of enamel was scanned under scanning electron microscope to examine the existing score of enamel samples. Twenty-four non-demineralized samples w

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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Calvo-Porral, Cristina, Sergio Rivaroli, and Javier Orosa-González. "The Asymmetric Emotional Associations to Beverages: An Approach through the Theory of Positive Asymmetry." Foods 10, no. 4 (2021): 794. http://dx.doi.org/10.3390/foods10040794.

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Consumers experience mainly positive emotions in response to food products, and the reason is that, for most individuals, eating and drinking is a pleasurable experience. On this premise, in light of the Theory of Positive Asymmetry, this study answers the following question: “What emotions prevail in beverage consumption?” A MANOVA test was developed comparing emotions associated with spirits (n = 247), alcoholic beverages (n = 560) and non-alcoholic beverages (n = 254). The findings report that the positive asymmetry of emotions occurs in beverage consumption, regardless of the type of bever

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

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

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

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

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

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

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

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

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Ng, Shu Wen, Juan A. Rivera, Barry M. Popkin, and M. Arantxa Colchero. "Did high sugar-sweetened beverage purchasers respond differently to the excise tax on sugar-sweetened beverages in Mexico?" Public Health Nutrition 22, no. 4 (2018): 750–56. http://dx.doi.org/10.1017/s136898001800321x.

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AbstractObjectiveTo estimate changes in taxed and untaxed beverages by volume of beverage purchased after a sugar-sweetened beverage (SSB) tax was introduced in 2014 in Mexico.DesignWe used household purchase data from January 2012 to December 2015. We first classified the sample into four groups based on pre-tax purchases of beverages: (i) higher purchases of taxed beverages and lower purchases of untaxed beverages (HTLU-unhealthier); (ii) higher purchases of both types of beverages (HTHU); (iii) lower purchases of taxed and untaxed beverages (LTLU); and (iv) lower purchases of taxed beverage

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

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

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Brownbill, Aimee L., Caroline L. Miller, and Annette J. Braunack-Mayer. "Industry use of ‘better-for-you’ features on labels of sugar-containing beverages." Public Health Nutrition 21, no. 18 (2018): 3335–43. http://dx.doi.org/10.1017/s1368980018002392.

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AbstractObjectiveTo examine the ways in which sugar-containing beverages are being portrayed as ‘better-for-you’ (BFY) via features on product labels.DesignCross-sectional audit of beverage labels.SettingAdelaide, Australia. Data on beverage labels were collected from seventeen grocery stores during September to November 2016.SubjectsThe content of 945 sugar-containing beverages labels were analysed for explicit and implicit features positioning them as healthy or BFY.ResultsThe mean sugar content of beverages was high at 8·3 g/100 ml and most sugar-containing beverages (87·7 %) displayed feat

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

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

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

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

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Pan, Hao, Ryoichi Takeshita, Noriaki Saigusa, Ngo Thi Phuong Dung, Aporn Wongwicharn, and Yuji Teramoto. "Production and Antioxidative Activity of Alcoholic Beverages Made From Newly Isolated Vietnamese Men Yeast." International Journal of Biomass and Renewables 4, no. 2 (2015): 17. http://dx.doi.org/10.61762/ijbrvol4iss2art13904.

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Fermentation yeast was newly isolated from a traditional Vietnamese microbial starter for brewing alcoholic beverages, called men. The isolated yeast was identified as a strain of the Saccharomyces cerevisiae and designated as S. cerevisiae Y3. The alcoholic beverage made with 3 yeast strains, Y3, NP01, and K7 from uncooked and cooked nonglutinous rice grains had an ethanol concentration of approximately 11.6 to 14.5% (v/v). Resulting alcoholic beverages made with Y3, NP01, and K7 yeasts had antioxidative activity. The DPPH radical scavenging activity of the alcoholic beverages made with 3 yea

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

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

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

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

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

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

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Heo, Ga Young, Hee Byung Koh, Jung Tak Park, et al. "Sweetened Beverage Intake and Incident Chronic Kidney Disease in the UK Biobank Study." JAMA Network Open 7, no. 2 (2024): e2356885. http://dx.doi.org/10.1001/jamanetworkopen.2023.56885.

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ImportanceAn increasing body of evidence indicates an association between consuming sugar or its alternatives and cardiometabolic diseases. However, the effects of the consumption of sugar-sweetened beverages, artificially sweetened beverages, and natural juices on kidney health remain unclear.ObjectiveTo investigate the association of the intake of sugar-sweetened beverages, artificially sweetened beverages, and natural juices with the risk of chronic kidney disease (CKD), and the effect of substituting these beverage types for one another on this association.Design, Setting, and Participants

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

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

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

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

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Madurangi, A. D. R., and S. D. T. Maduwanthi. "Edible Flowers in Herbal Beverage Development." Asian Food Science Journal 23, no. 8 (2024): 1–21. http://dx.doi.org/10.9734/afsj/2024/v23i8731.

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Herbal beverages with nutraceutical benefits are becoming more widely acknowledged as healthy dietary choices among mindful consumers. There are numerous types of herbal beverages prepared from different morphological plant elements. Edible flowers, with their unique flavors, distinct aromas, vivid colors, and nutraceutical properties, have gained predominance among all the other botanical ingredients utilized in the formulation of herbal beverages. This review elaborates on applications of edible flowers used in the preparation of herbal teas, infusions, and a few other novel developments in

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

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

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Vaddhano, Nyana, Aldo Hardi Sancoko, and Diyah Tulipa. "Predicting Consumer Behavior Toward Healthy Beverages In Surabaya." JEM17: Jurnal Ekonomi Manajemen 8, no. 2 (2023): 163–78. http://dx.doi.org/10.30996/jem17.v8i2.9902.

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ABSTRACTThis study investigates consumer behavior toward healthy beverages and examines the impacts of subjective norms and attitudes toward healthy beverages on the purchase intention of healthy beverage products. In this study, consumers' long-term orientation, health concerns, and Trust in healthy beverage products influenced attitudes toward healthy beverages. It was conducted in Surabaya City, Indonesia, and the sample size consisted of 137 consumers of healthy drinks in Surabaya. Structural Equation Modeling was applied to measure the relationship among the constructs. The results indica

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

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

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

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

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Sotelo-González, Ana María, Rosalía Reynoso-Camacho, Ana Karina Hernández-Calvillo, et al. "Strawberry, Blueberry, and Strawberry-Blueberry Blend Beverages Prevent Hepatic Steatosis in Obese Rats by Modulating Key Genes Involved in Lipid Metabolism." International Journal of Environmental Research and Public Health 20, no. 5 (2023): 4418. http://dx.doi.org/10.3390/ijerph20054418.

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There is an increasing interest in developing natural herb-infused functional beverages with health benefits; therefore, in this study, we aimed to evaluate the effect of strawberry, blueberry, and strawberry-blueberry blend decoction-based functional beverages on obesity-related metabolic alterations in high-fat and high-fructose diet-fed rats. The administration of the three berry-based beverages for eighteen weeks prevented the development of hypertriglyceridemia in obese rats (1.29–1.78-fold) and hepatic triglyceride accumulation (1.38–1.61-fold), preventing the development of hepatic stea

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Skąpska, Sylwia, Krystian Marszałek, Łukasz Woźniak, Justyna Szczepańska, Joanna Danielczuk, and Katarzyna Zawada. "The Development and Consumer Acceptance of Functional Fruit-Herbal Beverages." Foods 9, no. 12 (2020): 1819. http://dx.doi.org/10.3390/foods9121819.

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The development of functional beverages often requires a compromise between the palatability and high content of bio-active compounds. The purpose of this study was to elaborate on the fruit-herbal beverages with defined pro-health functions and evaluate their consumer acceptance. The beverages contained 80% of juices obtained from the fruits of aronia, rugosa rose, acerola, sea buckthorn, and cranberry. Each beverage was supplemented with different plant extracts which enhanced the designed functions of the beverage. The beverages were sweetened with sugar or with steviol glycosides, and were

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

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

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Maughan, Ronald J., Phillip Watson, Philip A. A. Cordery, et al. "Sucrose and Sodium but not Caffeine Content Influence the Retention of Beverages in Humans Under Euhydrated Conditions." International Journal of Sport Nutrition and Exercise Metabolism 29, no. 1 (2019): 51–60. http://dx.doi.org/10.1123/ijsnem.2018-0047.

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This study systematically examined the influence of carbohydrate (sucrose), sodium, and caffeine on the fluid retention potential of beverages under euhydrated conditions, using the beverage hydration index method. Three cohorts, each of 12 young, healthy, active men, ingested 1 L of beverages containing four different concentrations of a single component (sucrose, sodium, or caffeine) in a double-blind, crossover manner. Urine output was collected for the subsequent 4 hr. Cumulative urine output was lower and net fluid balance was higher after 10 and 20% sucrose beverages than 0 and 5% sucros

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Doğancı, İpek, Büşra Parlak İnsel, Elif Tufan, and Tuğba Tunalı Akbay. "The Effect of Animal and Plant-Based Proteins on Enamel Micro-hardness: An in vitro Study." European Journal of Research in Dentistry Cilt:8 Sayı:3, Cilt:8 Sayı:3 (2024): 104–9. https://doi.org/10.29228/erd.79.

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Objectives: Protein-rich beverages have the potential to protect the teeth against dental erosion. However, there is a lack of research on the effects of protein-rich beverages on the teeth. Therefore, this study aimed to investigate the effect of plant and animal-based protein-rich beverages, that are frequently consumed today, on enamel microhardness and surface roughness under in vitro conditions. Materials and Methods: The extracted permanent posterior teeth (15 premolars and 15 molars) were embedded in acrylic blocks, leaving the buccal surfaces of the teeth exposed. The extracted teeth w

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

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

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Chriqui, Jamie F., Julien Leider, Juliana F. W. Cohen, Marlene Schwartz, and Lindsey Turner. "Are Nutrition Standards for Beverages in Schools Associated with Healthier Beverage Intakes among Adolescents in the US?" Nutrients 13, no. 1 (2020): 75. http://dx.doi.org/10.3390/nu13010075.

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Under the U.S. Department of Agriculture’s Smart Snacks in School standards, beverages sold in schools are restricted to water, flavored or unflavored non-fat milk or unflavored low-fat milk (and milk alternatives), and 100% fruit and vegetable juices; and, at the high school level, diet (≤10 kcal), low-calorie (≤60 kcal), and caffeinated beverages may also be sold. Using data from the School Nutrition and Meal Cost Study, this study examined whether secondary school student beverage consumption was associated with school-level à la carte and vending machine beverage availability, controlling

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

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

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Perry, Andrew, Violeta Chacon, and Joaquin Barnoya. "Health claims and product endorsements on child-oriented beverages in Guatemala." Public Health Nutrition 21, no. 03 (2017): 627–31. http://dx.doi.org/10.1017/s1368980017003123.

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AbstractObjectiveWe sought to describe front-of-package marketing strategies and nutritional quality of child-oriented beverages in Guatemala.DesignWe purchased all child-oriented ready-to-drink fruit drinks, milks and carbonated beverages in three convenience stores and one supermarket in Guatemala City. Front-of-package marketing was defined as the presence of spokes-characters, cartoons, celebrities, or health-related images, words, claims or endorsements on beverage packaging. We used the UK Nutrition Profiling Model (NPM) to classify beverages as healthy or less healthy.SettingGuatemala C

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

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

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

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

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

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

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

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

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Petre, Valentina Andreea, Nicolae Ionuț Cristea, Victor Constantin Cojocaru, Luoana Florentina Pascu, and Florentina Laura Chiriac. "Analysis of Volatile Flavor Compounds in Four Commercial Beverages Using Static Headspace Gas Chromatography/Mass Spectrometry: A Qualitative Approach." Applied Sciences 14, no. 5 (2024): 1910. http://dx.doi.org/10.3390/app14051910.

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Understanding the volatile flavor compounds present in commercial beverages is crucial for the food and beverage industries as these compounds significantly influence product perception and consumer acceptability. This paper aims to comprehensively analyze the composition of volatile organic compounds in various commercial beverages using targeted gas chromatographic–mass spectrometry (GC/MS) approaches. The study employs a screening method based on the Headspace-GC/MS technique to efficiently extract and identify volatile organic compounds found in commercial beverages. This methodology provi

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Oberlin Seobil Penu, Yosef Mario Moentero, and Rafael Rape Tupen. "Fungsi Satuan Polisi Pamong Praja dalam Penertiban Minuman Beralkohol di Kabupaten Timor Tengah Selatan." Deposisi: Jurnal Publikasi Ilmu Hukum 2, no. 2 (2024): 244–61. http://dx.doi.org/10.59581/deposisi.v2i2.3073.

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Often viewed as drinks that can provide tranquility and warmth to the drinker, especially during the rainy season. Drinking alcoholic beverages has even become a tradition for the people in this district. As a result of this tradition, the circulation of alcoholic beverages without or lacking permits (IP-MB) can easily proliferate. 1.To understand and analyze the implementation of the Function of the Civil Service Police Unit in Regulating Alcoholic Beverages in South Central Timor District. 2. To identify and analyze the Factors Inhibiting the Function of the Civil Service Police Unit in Regu

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