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| Registros recuperados: 10 | |
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| Luz,P.L. da; Coimbra,S.R.. |
| Atherosclerosis is a chronic inflammatory disease which may cause obstructions of the coronary, cerebral and peripheral arteries. It is typically multifactorial, most often dependent on risk factors such as hypercholesterolemia, diabetes, smoking, hypertension, sedentarism, and obesity. It is the single main cause of death in most developed countries due to myocardial infarction, angina, sudden death, and heart failure. Several epidemiological studies suggest that moderate alcohol intake, especially red wine, decrease cardiac mortality due to atherosclerosis. The alcohol effect is described by a J curve, suggesting that moderate drinkers may benefit while abstainers and heavy drinkers are at higher risk. Experimental studies indicate that most beneficial... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Coronary disease; Beverages; Drinks and cardiac protection; Flavonoids; Wine and grape juice. |
| Ano: 2004 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-879X2004000900001 |
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| Felberg,Ilana; Antoniassi,Rosemar; Deliza,Rosires; Freitas,Sidinea Cordeiro de; Modesta,Regina Celia Della. |
| Despite its high nutritional value, soymilk consumption in Western countries is limited mainly due to undesirable flavors developed during the traditional elaboration process. Brazil nut (Bertholletia excelsa) has pleasant flavor and recognized nutritional value. Thus, the aim of this work was to elaborate a soy and Brazil nut beverage exploring the use of two national products of high nutritional quality. The process for manufacturing a soy and Brazil nut beverage consisted of elaboration, formulation, and homogenization of soymilk and Brazil nut milk. The addition of five levels (10, 20, 30, 40, and 50%) of Brazil nut milk to soy beverages was investigated. Although no significant differences in consumer average preference (p > 0.05) were observed... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Soymilk; Brazil nut; Beverages; Processing; Evaluation. |
| Ano: 2009 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612009000300024 |
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| PEREIRA,Iana Maria Cristino; MATOS NETO,José Duarte; FIGUEIREDO,Raimundo Wilane; CARVALHO,Juliane Döering Gasparin; FIGUEIREDO,Evânia Altina Teixeira de; MENEZES,Natália Viviane Santos de; GABAN,Socorro Vanesca Frota. |
| Abstract This study aimed at brewing wheat beer with cashew peduncle (CP) and orange peel (OP). Six formulations (F) were assessed for their physicochemical characteristics and total amount of polyphenols and antioxidant activity. The flavors of F1 and F6 were evaluated via sensory analysis. The results showed that the evaluated beers were in accordance with the parameters required by the Brazilian legislation. Moreover, the addition of CP and OP improved total amounts of polyphenols, antioxidant activity, and flavor. We conclude that the use of by-products from the food industry brings new possibilities of innovation into the beverage sector. |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Polyphenols; Antioxidants; Beverages; Fermentation; Flavors. |
| Ano: 2020 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020005005204 |
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| ALMEIDA,Eduardo Luís Menezes de; MOREIRA E SILVA,Gustavo; VASSALLI,Igor de Albuquerque; SILVA,Mayara Salgado; Santana,Weyder Cristiano; SILVA,Paulo Henrique Alves da; ELLER,Monique Renon. |
| Abstract Honey must supplementation is necessary for mead production due to the deficiency in nitrogen materials in this feedstock, despite its high fermentative sugar content. The nitrogen limitation can halt or slow fermentation and lead to the production of unpleasant sensorial compounds, such as sulfur derivatives. The yeast JP14, a Saccharomyces cerevisiae isolated from Jataí bee’s pollen, was inoculated in 25 °Brix honey must with – 0 (control); 0,3; 0,7 and 1,0 g∙L-1 – of di-ammonium phosphate (DAP) and ammonium sulfate (AS). The addition of both supplements resulted in increased cell viability in the first 5 days of fermentation at 20 °C, but did not affect the final acidity of the produced meads. Supplementation also leads to increased sugar... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Yeasts; Beverages; Ammonium; Additives. |
| Ano: 2020 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020005007201 |
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| Brown, Mark G.; Jauregui, Carlos E.. |
| Estimates of a conditional demand system for twelve beverages, based on the Rotterdam model subject to a full, first-order autoregressive process, are discussed. Impacts of beverage prices, total beverage expenditures and promotions on beverage quantities demanded are provided. The results indicate that all beverages were normal goods; the majority had price elastic demands; most had a relatively large own-promotion effect; and a number of significant cross-promotional effects exist, indicating a relatively high level of competition for market share among the beverages studied. |
| Tipo: Report |
Palavras-chave: Conditional demand system; Beverages; Agribusiness. |
| Ano: 2011 |
URL: http://purl.umn.edu/104335 |
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| Brown, Mark G.. |
| An extension of the differential demand system model is developed that allows the demand system’s income and price responses to vary with income level. The model’s income flexibility and marginal propensities to consume (MPCs) out of income are made functions of real income measured by the Divisia volume index. The income flexibility is a factor of proportionality underlying all price effects and a change in this term impacts the sensitivity of all demands to prices. Price effects are also made a function of the MPCs using a uniform substitute specification. The model was used to analyze the conditional demands for a group of beverages. The findings indicate that changes in conditional total beverage expenditures result in various income and price... |
| Tipo: Report |
Palavras-chave: Differential demand system; Beverages; Income impacts on price and income responses; Consumer/Household Economics. |
| Ano: 2006 |
URL: http://purl.umn.edu/36836 |
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| Registros recuperados: 10 | |
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