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Fermented and distilled alcoholic beverages: A technological, chemical and sensory overview: Fermented beverages
(2021-02-04)
Fermented Beverages presents relevant material regarding fermented alcoholic beverage technologies and their variations, including current information about their chemistry and sensory profiles. The book aims to provide ...
Survey of the Microbiological Quality of Nonalcoholic Carbonated Beverages
(1997-12-01)
The number and the main groups of microorganisms present in samples of different nonalcoholic carbonated beverages (lemon, orange and guaraná soft drinks) obtained from a small factory were analyzed. The samples were ...
Survey of the Microbiological Quality of Nonalcoholic Carbonated Beverages
(1997-12-01)
The number and the main groups of microorganisms present in samples of different nonalcoholic carbonated beverages (lemon, orange and guaraná soft drinks) obtained from a small factory were analyzed. The samples were ...
Sweetened beverages, snacks and overweight: findings from the Young Lives cohort study in Peru
(Cambridge University Press, 2018)
OBJECTIVE: To determine the association between consumption of snacks and sweetened beverages and risk of overweight among children. DESIGN: Secondary analysis of the Young Lives cohort study in Peru. SETTING: Twenty ...
Intake of sugar-sweetened non-alcoholic beverages and body mass index: A national sample of chilean school children Ingesta de bebidas azucaradas analcohólicas e índice de masa corporal en escolares chilenos
(Instituto Nacional de Salud Publica, 2015)
Objective. To estimate the association between the intake of sugar-sweetened non-alcoholic beverages and body mass index (BMI) in Chilean school children. Materials and methods. Food consumption frequency data were analyzed ...
Development of probiotic dairy beverages: Rheological properties and application of mathematical models in sensory evaluation
(Elsevier Science IncNew YorkEUA, 2013)
Development of a High Protein Beverage Based on Amaranth
(Springer, 2020-09)
The objective of this study was to formulate a beverage based on amaranth proteins, stable and nutritious. The process of obtaining the beverage was based on the existing knowledge about starch separation techniques and ...
Colour stability of acrylic resin denture teeth after immersion in different beverages
(2014)
The colour stability of acrylic resin denture teeth in beverages was investigated. A spectrophotometer measured the colour (CIE-L*a*b* system) of all specimens after storage in distilled water for 24 h at 37°C (T0). Specimens ...
Technology of cachaca
(2021-01-27)
This chapter shows the technology of cachaca production. Cachaca is a Brazilian spirit beverage that is obtained from distillation of sugarcane juice fermented by yeast. The beverage has been produced in Brazil for over ...