28 results for “beverage”

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Research ArticleOpen accessEvery word in the titleNon-Alcoholic, Naturally-Carbonated Beverage from Vitis Vinifera Using Saccharomyces Cerevisae Isolated from Cheese WheyHeena Chilana, Sanju Arora, Robinka Khajuria, Loveleen KaurIn the present work a pure yeast culture was isolated from cheese whey and identified by 26S rDNA sequencing as Saccharomyces cerevisiae NRRL Y-12632. This yeast was used to produce low alcoholic self carbonated beverage from grape juice, grape: Kinnow juice (2:1) and grape: Pomegranate juice (2:1) under optimized conditions. The physicochemical properties of 3 days fermented grape: Pomegranate beverage … …OnLine Journal of Biological Sciences, Vol. 15, Issue 3 · 6 Aug 2015 · 7,148 accessesView PDF Cite

Research ArticleOpen accessEvery word in the titleResearch of an Online Service System for Beverages Chain StoresChih-Yao Lo, Cheng-I Hou, Hsin-Chia Hsu, Chiu-Ping YouProblem statement: In the highly competitive market, the availability of consumer support is the key to market-based beverage stores. Consumer demands for quality service so the industry must be more active to improve the quality of management to ensure that beverage market position. In order to allow market competition to be improved for the beverage store. Approach: The system builds … …American Journal of Applied Sciences, Vol. 8, Issue 7 · 24 Jun 2011 · 7,051 accessesView PDF Cite

Research ArticleOpen accessEvery word in the titlePresence of Arsenic in Commercial BeveragesJason Roberge, Andrew T. Abalos, Julia M. Skinner et al.Problem statement: This study’s goal was to assess the arsenic concentration of various beverages and broths purchased from a local chain supermarket. A source of chronic arsenic exposure occurs via food and beverage consumption. Groundwater levels of total arsenic are regulated (<10 μg L-1) by the Environmental Protection Agency (EPA) but few studies have examined arsenic concentrations in common beverages. … …American Journal of Environmental Sciences, Vol. 5, Issue 6 · 31 Dec 2009 · 8,348 accessesView PDF Cite

Research ArticleOpen accessEvery word in the titleA Price Survey Comparison of Alcoholic Beverages with the Five Basic Food Groups in Paraiba, BrazilCharles I. Abramson, Waylon Howard, Mia Zolna et al.The study of alcohol abuse is relatively new in Brazil. Government estimates suggest that 11.2% of the Brazilian population is alcohol dependent. Problems associated with alcohol dependence include domestic violence, increased risk of traffic accidents, poor self-esteem and weak academic performance. A factor known to correlate with alcohol abuse in 12-17 year olds is to have the money necessary to … …Journal of Social Sciences, Vol. 2, Issue 4 · 31 Dec 2006 · 7,475 accessesView PDF Cite

Research ArticleOpen accessIn the keywordsAltered Reproduction in Clarias gariepinus Exposed to Industrial EffluentsAdeogun Aina Olubukola, Chukwuka Azubuike VictorProblem statement: Reproductive success is a key factor in determining species survival and the unregulated discharge of industrial effluents into rivers and streams in a developing country like Nigeria, can impair reproductive ability in non-target organisms like fish. Fish, generally accumulate contaminants from their environment in their tissues and these can be transmitted through the yolk lipids to the eggs. … …American Journal of Agricultural and Biological Sciences, Vol. 7, Issue 1 · 21 Feb 2012 · 7,706 accessesView PDF Cite

Research ArticleOpen accessIn the keywordsChemical Profile of Sotol Analyzed by Solid Phase Microextraction-Gas ChromatographyHeliodoro de la Garza, Juan Buenrostro, María Reyes-Vega et al.Problem statement: Sotol is a distilled spirit made from Dasylirion spp., a plant (called sotol) that grows in the wilds of Northern Mexico and west Texas and New Mexico. This alcoholic beverage is produced in a similar process to the more common artisanal tequila and mescal. Sotol is also now beginning to achieve international recognition; however there are few commercial … …American Journal of Agricultural and Biological Sciences, Vol. 5, Issue 3 · 30 Sep 2010 · 8,334 accessesView PDF Cite

Research ArticleOpen accessIn the abstractEffect of Methyl Jasmonate and Plant Growth Promoting Rhizobacteria (PGPR) on Antioxidant Potential and Metabolomic Profiles of Zingiberaceae RhizomesHenny Lieke Rampe, Hanny Hesky Pontororing, Hanry Jefry Lengkong et al.The rhizomes of Zingiberaceae plants are used as cooking spices, medicines, cosmetics and beverage ingredients. Zingiberaceae rhizomes have the potential to be immunostimulants, antioxidants and immunomodulators. Antioxidants are chemical compounds that bind free oxygen radicals and prevent free radicals from damaging healthy cells. This research aimed to analyze the antioxidant potential and metabolomic compounds of the rhizomes of the Zingiberaceae … …OnLine Journal of Biological Sciences, Vol. 26, Issue 1 · 10 Apr 2026 · 1,311 accessesView PDF Cite

Research ArticleOpen accessIn the abstractCharacterization of Fructan Content from Stem Juices of Different Varieties of Agave Atrovirens, Traditionally Used for the Production of Pulque. Production of a Sweetening Syrup by Chemical and Enzymatic ProcessingKaren Gott-Bravo, Arnulfo Pluma-Pluma, Victor Eric López-López et al.Agave atrovirens, the hardiest species of Agave in Mexico, thrives in tough, infertile soils and extreme temperatures across a wide range of altitudes, particularly in impoverished rural areas of Central and Northern Mexico. Its potential for agroindustrial use could offer a pathway to social and economic prosperity for many communities. Traditionally, A. atrovirens is tapped for its sap, known as … …American Journal of Agricultural and Biological Sciences, Vol. 19, Issue 1 · 4 Mar 2025 · 7,670 accessesView PDF Cite

Research ArticleOpen accessIn the abstractNovel D-Galactose Isomerases from Lactobacillus Strains Isolated from the Sweet Sap of Agave atrovirensMaría Miriam Hernández-Arroyo, Miguel Ángel Plascencia-Espinosa, María Eugenia Hidalgo-Lara et al.D-tagatose is a natural monosaccharide used as a low-calorie sugar substitute in food, beverage and pharmaceutical products. Although it is a rare sugar, it can manufacture by enzymatic isomerization of D-galactose Isomerase (D-GI). In this study, a screening was carried out to search microorganism producing D-GI in aguamiel. A rich selective medium was used in arabinose extracted from gum arabic. … …American Journal of Biochemistry and Biotechnology, Vol. 14, Issue 4 · 11 Dec 2018 · 10,238 accessesView PDF Cite

Research ArticleOpen accessIn the abstractInfluence in the Drink Preparation Mode Associated Coffee the Antioxidant Capacity of Different BrandsÁzula Narayama Malacco Ferreira, Mariana Mirelle Pereira Natividade, Roberto Gonçalves Junqueira et al.Coffee is one of the most consumed beverages worldwide and commonly present on Brazilian tables. It is known for its health benefits, mainly ascribed to its antioxidant compounds. Because of a lack of standardized analytical methods to evaluate these compounds in coffee, the variety of products sold, as well as the influence of the form of preparation of the beverage … …American Journal of Applied Sciences, Vol. 15, Issue 1 · 25 Jan 2018 · 8,162 accessesView PDF Cite