Soft Beverage
Mostrando 1-12 de 12 artigos, teses e dissertações.
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1. A multivariate approach to differentiate yerba mate (Ilex paraguariensis) commercialized in the southern Brazil on the basis of phenolics, methylxanthines and in vitro antioxidant activity
Abstract The consumption of yerba mate beverages is related to several health benefits. These desirable properties are mainly due to the bioactive compounds. However, the levels of those compounds are directly affected by factors such as geographical origin. This study aimed to use chemometrics to evaluate the antioxidant compounds of yerba mate (consumed as
Food Sci. Technol. Publicado em: 2020-09
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2. Titratable acidity of beverages influences salivary pH recovery
A low pH and a high titratable acidity of juices and cola-based beverages are relevant factors that contribute to dental erosion, but the relative importance of these properties to maintain salivary pH at demineralizing levels for long periods of time after drinking is unknown. In this crossover study conducted in vivo, orange juice, a cola-based soft drink,
Braz. oral res.. Publicado em: 11/02/2015
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3. Calcium glycerophosphate supplemented to soft drinks reduces bovine enamel erosion
OBJECTIVE: This in vitro study evaluated the effect of calcium glycerophosphate (CaGP) supplemented to soft drinks on bovine enamel erosion. MATERIAL AND METHODS: Four pH-cycles were performed, alternating demineralization by the beverage and remineralization in artificial saliva. RESULTS: Mean wear (±SD, µm) was 7.91±1.13, 7.39±1.01, 7.50±0.91 and 5.21
J. Appl. Oral Sci.. Publicado em: 2012-08
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4. Efeitos da história térmica nas propriedades do polímero pet: um experimento para ensino de análise térmica
Polyethilenetherephtalate (PET) is commonly used in manufacturing of beverage bottles representing a didactic appeal in thermal analysis education due to its presence in the student's day life. Additionally such polymer presents well defined thermal analytical curves and a well known thermal behavior. TGA curve is used to present the thermal stability. The t
Química Nova. Publicado em: 2011
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5. Polifenoloxidase, lixiviacao de potassio e qualidade de bebida do cafe colhido em quatro estadios de maturacao.
Cafes (Coffea arabica L.) da cultivar Catuai foram colhidos na regiao de Lavras-MG, nos estadios de maturacao verde, verde cana, cereja e seco/passa, em quantidade de 60 kg de frutos de cada estadio. Foram retiradas amostras de, aproximadamente, 5 kg de cafe em coco, sendo em seguida submetidas a analises fisicas, fisico-quimicas, quimicas e qualitativas. Es
Pesquisa Agropecuaria Brasileira. Publicado em: 2011
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6. Caracterização química e influência da bebida do café na síndrome metabólica e estresse oxidativo em ratos Zucker diabéticos / Chemical characterization and influence of the coffee drink on metabolic syndrome and oxidative stress in diabetic Zucker rats
This study aimed to evaluate the antioxidant activity of coffee soft drink in three different degrees of roasting, in vitro and in vivo and the effect of that drink in Zucker diabetic rats with metabolic syndrome. In all experiments, the beverage was prepared under the same methodology. Were determined the contents of the aqueous extract, ash, soluble solids
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 09/07/2010
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7. Pré-concentração por extração em ponto nuvem para determinação de cádmio em amostras de bebidas por espectrometria de absorção atômica como forno tubular na chama e aerossol térmico / Preconcentration and Determination of Cadmium in Beverage Samples by Cloud Point Extraction and Thermospray Flame Furnace Atomic Absorption Spectrometry detection
In this work, it was evaluated extraction/preconcentration cloud point procedure for cadmium determination in soft drinks samples stored in polyethylene terephthalate (PET) packaging and detection by thermospray flame furnace atomic absorption spectrometry (TS -FF-AAS). For the cloud point preconcentration procedure were used Triton X-114 as surfactant, PAN
Publicado em: 2010
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8. Utilização das águas da fermentação do polvilho azedo na elaboração de uma nova bebida
Cassava starch sour wastewater is an effluent from cassava starch fermentation process. Fermentation wastewater was studied to a non alcoholic refreshing new beverage production, originally named #Frëshpa#. The principal barrier is mask the cassava starch sour characteristic flavor, conferred by lactic, propionic, butyric acids and other volatile compounds
Publicado em: 2008
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9. Use of microbial reactors contaning immobilized cells on the treatment of the wastewater of a beverage industry. / Utilização de reatores microbianos com celulas imobilizadas no tratamento de efluente de uma industria de bebidas.
The present study the treatment of the waste waters of a beer and soft drink industry by an aerobic biological system was evaluated. The removal of the organic load by means of the quantification of the biochemical oxygen demand (BOD), chemical oxygen demand (COD), total ammoniacal nitrogen, turbidity, sedimented solids (SS), phosphorus (P), conductivity and
Publicado em: 2007
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10. IMPLICAÇÕES ESTRATÉGICAS DAS REDES DE RELACIONAMENTO DO TIPO FRANCHISING: ESTUDO DE CASO DA REDE DE FRANQUEADOS DA COCA-COLA NO BRASIL / STRATEGIC IMPLICATIONS OF NETWORK RELATIONSHIPS IN FRANCHISING-TYPE ALLIANCES: A CASE STUDY OF COCA-COLA´S NETWORK OF FRANCHISEES IN BRAZIL
In the beverage industry, in common with the majority of industries worldwide, firms are seeking alliances or even engaging in networks of strategic relationships - to complement or overcome shortcomings in internal resources, reduce risk and sustain competitive advantage. Thus, it is fundamental to gauge the impact of these alliances and networks, by adopti
Publicado em: 2003
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11. Melhoramento da qualidade do cafe brasileiro : influencia de sistemas de produção e processamento sobre algumas caracteristicas da bebida
On the international coffee market, brazilian arabica coffee is described as having unpleasant characteristics of the beverage, normally relating the descriptions of "hardness" or "phenolic, chemical, rio" flavours to the dry method of green coffee bean processing. The so-called "depulped beans" or processed by the wet method are generally recognized as poss
Publicado em: 1996
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12. Estudo da secagem do cafe cereja descascado pelo processo a ar quente assistido a microondas
The technique of processing pulped coffee cherry beans is becoming more popular in Brazil, specially among small farmers. This is an intermediate method between the two processes used to produce the "natural" and "washed coffee", in which the ripe fruit passes through a pulping machine which removes most of the soft outer pulp or fibrous fruit flesh. There i
Publicado em: 1996