Beverage Alcohol
Mostrando 1-12 de 35 artigos, teses e dissertações.
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1. Trends in consuming alcoholic beverages among adolescents and young adults of school age: sexes differences
Abstract Objective: To analyze the tendency of alcoholic beverage consumption among adolescents and young adults at school age according to their sexes. Methods: This is a trend research study in public schools of the municipality of Petrolina, between 2014 and 2016, with 3146 students aged between 12 and 24 years old. The instrument was constituted by soc
Jornal de Pediatria. Publicado em: 2023
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2. Artisanal beer production and evaluation adding rice flakes and soursop pulp (Annona muricata L.)
Abstract The possibility of varying beer formulations is acquired by variations in beverage production and the usage of different ingredients such as wheat, rice, corn, rye, cassava, honey, fruits, and others. Consequently, this work aimed to develop artisanal beers adding rice flakes and soursop pulp as adjuncts. Four artisanal beer formulations were elabor
Food Sci. Technol. Publicado em: 2020-12
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3. VOLATILE COMPOUNDS IN CACHAÇAS OBTAINED FROM THREE SUGARCANE VARIETIES CULTIVATED UNDER THE MANAGEMENTS: ORGANIC, CONVENTIONAL AND WITHOUT FERTILIZATION
The volatile compounds present in cachaça can derive from the raw material used in the production of the beverage, from the fermentative process, from distillation or aging. The aim of the research was to evaluate the volatile compounds, in the cachaças from stills produced with different sugarcane varieties, under the organic and conventional managements.
Quím. Nova. Publicado em: 2020-09
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4. Association between Smoking and Alcohol Consumption and the Severity of Coronary Artery Injuries in Patients with AMI
Abstract Background: Smoking is the most important risk factor for coronary heart disease (CHD) and ischemic events; alcohol consumption, on the other hand, appears to have a protective role. Objective: Assess the association between smoking and alcohol consumption with the severity of coronary artery injuries in patients with acute myocardial infarction
Int. J. Cardiovasc. Sci.. Publicado em: 18/02/2019
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5. Increased sugar-sweetened beverage consumption is associated with poorer dietary quality: A cross-sectional population-based study
RESUMO Objetivo Avaliar a associação entre a qualidade da dieta e o consumo de bebidas açucaradas em adolescentes, adultos e idosos residentes da cidade de São Paulo, Brasil. Métodos Foram utilizados dados provenientes do Inquérito de Saúde de São Paulo de 2008, estudo transversal de base populacional, com amostra composta por 1494 consumidores de
Rev. Nutr.. Publicado em: 04/02/2019
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6. Effect of alcoholic beverages on progeny and reproduction of mice
ABSTRACT Alcohol is the most commonly consumed substance in the world. The objective of this study was to evaluate the influence of alcoholic beverages on male reproduction and possible alterations in their offspring. The mice were divided into 4 groups: beer, wine, cachaça (a type of sugarcane rum), with ethanol concentrations of 1.9 g/kg, and control grou
Braz. J. Pharm. Sci.. Publicado em: 05/03/2018
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7. Smoking among adolescents is associated with their own characteristics and with parental smoking: cross-sectional study
ABSTRACT BACKGROUND: This study aimed to analyze the association between smoking during adolescence and the characteristics of smoking and alcohol consumption among their parents. DESIGN AND SETTING: Cross-sectional study in Londrina (PR), Brazil. METHODS: The subjects comprised 1,231 adolescents aged 14-17 years. The adolescents and their parents answ
Sao Paulo Med. J.. Publicado em: 17/11/2017
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8. Elaboration and characterization of Japanese Raisin Tree (Hovenia dulcis Thumb.) pseudofruits fermented alcoholic beverage
Abstract Hovenia dulcis pseudofruits have underexplored properties for food purposes, despite their pleasant sensory characteristics and therapeutic benefits. The aim of this study was the elaboration and chemical characterization of the alcoholic fermented beverage of H. dulcis, using selected strain of Saccharomyces cerevisiae (CCMA 0200). The resulting fe
Food Sci. Technol. Publicado em: 20/07/2017
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9. Whole genome sequence of lactic acid bacterium Pediococcus acidilactici strain S1
Abstract Pediococcus acidilactici strain S1, a lactic acid-fermenting bacterium, was isolated from makgeolli-a Korean traditional fermented alcoholic beverage. Here we report the 1,980,172 bp (G + C content, 42%) genome sequence of Pediococcus acidilactici strain S1 with 1,525 protein-coding sequences (CDS), of which 47% could be assigned to recognized funct
Braz. J. Microbiol.. Publicado em: 2017-07
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10. A reliable method of quantification of trace copper in beverages with and without alcohol by spectrophotometry after cloud point extraction
A new cloud point extraction (CPE) method was developed for the separation and preconcentration of copper (II) prior to spectrophotometric analysis. For this purpose, 1-(2,4-dimethylphenyl) azonapthalen-2-ol (Sudan II) was used as a chelating agent and the solution pH was adjusted to 10.0 with borate buffer. Polyethylene glycol tert-octylphenyl ether (Triton
Quím. Nova. Publicado em: 2013
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11. Avaliação de parâmetros da fermentação e da destilação para adequação dos teores de compostos secundários em aguardente de banana
This study aimed to evaluate the conditions of fermentation and distillation in banana spirit production, aiming at the adequacy of secondary compounds in relation to legislation. The four yeast strains`s fermentative potential was evaluated in banana juice. It also evaluated the steps in the production process: enzymatic hydrolysis, filtration and agitation
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 01/04/2011
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12. Desenvolvimento de uma cultura iniciadora para produção de kefir
The kefir is a fermented milk with sweet sour taste, self-carbonated, with low alcohol content, resulting from the metabolic activity of microorganisms present in kefir grains, a complex and specific mixture of bacteria and yeasts surrounded by a polysaccharide matrix. The traditional method of obtaining the kefir cultures by successive reinoculation grain i
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 01/10/2010