Carbonated Beverages
Mostrando 1-8 de 8 artigos, teses e dissertações.
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1. Trace analysis of environmental endocrine disrupting contaminant bisphenol A in canned, glass and polyethylene terephthalate plastic carbonated beverages of diverse flavors and origin
Abstract Bisphenol A (BPA) is a hazardous contaminant demonstrating endocrine disrupting properties, and assumed to be involved in the pathogenesis of various cancer diseases for instance prostate, lung and breast cancer. The objective of the present study was to estimate the BPA amounts in carbonated beverages from the Saudi Arabian market for the first tim
Food Sci. Technol. Publicado em: 2021-03
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2. SOLUBILIDADE E REATIVIDADE DE GASES
This paper deals with the solubility and reactivity of gases, especially in water, covering the main aspects that influence the dissolution process, namely polarizability of atoms or molecules in gas phase and their ability to react with the solvent. The discussion highlights the importance of solubility of gases in several biological processes, such as resp
Quím. Nova. Publicado em: 2017-08
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3. Supplementation of soft drinks with metallic ions reduces dissolution of bovine enamel
OBJECTIVE: The aim of this study was to evaluate the effect of the addition of metallic ions to carbonated drinks on their erosive potential. MATERIAL AND METHODS: Powdered enamel was added to carbonated beverages (Coca-ColaTM or Sprite ZeroTM and shaken for 30 s. The samples were then immediately centrifuged and the supernatant removed. This procedure
J. Appl. Oral Sci.. Publicado em: 2013-07
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4. Polipropileno clarificado recoberto com filme de carbono amorfo hidrogenado pelo processo PECVD / Clarified polypropylene coated with hydrogenated amorphous carbon film by PECVD process
This work aimed to study the feasibility of application of clarified polypropylene (cPP) coated with hydrogenated amorphous carbon films (a-C:H) deposited by Plasma Enhanced Chemical Vapour Deposition (PECVD) in food packaging, mainly targeting the segment of bottles for carbonated beverages. For the deposition of films of a-C:H using different deposition pa
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 03/10/2011
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5. 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
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6. Closure systems for PET (Polyethylene Terephthalate) bottles and the effect on CO2 retention / Avaliação de sistemas de fechamento para embalagens de polietileno tereftalato (PET) na retenção de CO2
This study had the aim to evaluate CO2 retention in PET bottles filled with carbonated and drinkable water using different closure systems studied in 3 different storage conditions, 5, 25 and 35°C. It was evaluated 4 commercial closure systems: 3 of conventional type and one with O2 and CO2 gas barrier; and also it was developed a 5th kind for this experien
Publicado em: 2006
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7. Avaliação da ingestão potencial de cafeina pela população de Campinas
A survey of the potential intake of caffeine was carried out in Campinas, S. P., Brazil, in the summer of 1993. The survey was based on a representative sample of 600 individuals, 9-80 years old, who were questioned about their habitual usage of coffee, tea, chocolate products and carbonated beverages. Caffeine levels in the products were determined by high
Publicado em: 1996
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8. Viability of the Colon-Typhoid Group in Carbonated Water and Carbonated Beverages