Listar por tema "Beverages"

Anthocyanin-rich extracts from purple and red potatoes as natural colourants: Bioactive properties, application in a soft drink formulation and sensory analysis

Sampaio S.L., Lonchamp J., Dias M.I., Liddle C., Petropoulos S.A., Glamočlija J., Alexopoulos A., Santos-Buelga C., Ferreira I.C.F.R., Barros L. (2021)

Aqueous extracts from seven coloured potato varieties (three red-fleshed, three-purple fleshed, and one marble-fleshed) were studied for their anthocyanin content, in vitro biological activities, colouring properties and ...

Assessment of operation management for beer packaging line based on field failure data: A case study

Tsarouhas, P. H.; Arvanitoyannis, I. S. (2010)

Reliability analysis for packaging of beer production over a period of 9-month was carried out. The most important failure modes were identified and the descriptive statistics at failure and machine level were calculated. ...

Cross-European initial survey on the use of mathematical models in food industry

Djekic I., Mujčinović A., Nikolić A., Jambrak A.R., Papademas P., Feyissa A.H., Kansou K., Thomopoulos R., Breisen H., Kavallieratos N.G., Athanassiou C.G., Silva C.L.M., Sirbu A., Moisescu A.M., Tomasevic I., Brodnjak U.V., Charalambides M., Tonda A. (2019)

Mathematical modelling plays an important role in food engineering having various mathematical models tailored for different food topics. However, mathematical models are followed by limited information on their application ...

Development and validation of a kit to measure drink antioxidant capacity using a novel colorimeter

Priftis A., Stagos D., Tzioumakis N., Konstantinopoulos K., Patouna A., Papadopoulos G.E., Tsatsakis A., Kouretas D. (2016)

Measuring the antioxidant capacity of foods is essential, as a means of quality control to ensure that the final product reaching the consumer will be of high standards. Despite the already existing assays with which the ...

Estimated Reductions in Added Sugar Intake among US Children and Youth in Response to Sugar Reduction Targets

Vercammen K.A., Dowling E.A., Sharkey A.L., Johnson Curtis C., Wang J., Kenney E.L., Micha R., Mozaffarian D., Moran A.J. (2022)

Background: In 2021, the National Salt and Sugar Reduction Initiative (NSSRI) released voluntary sugar reduction targets for packaged foods and drinks in the United States. Objective: The objectives of this study were to ...

Implementation of hazard analysis critical control point (HACCP) system to the alcoholic beverages industry

Kourtis, L. K.; Arvanitoyannis, I. S. (2001)

Alcoholic beverages (fermented or not) have been consumed for more than three thousand years and, generally, they have been considered safe because of their alcohol content. However, in recent years adulteration (i.e., use ...

Is it scientifically justifiable to exclude wine and/or unfermented grape derivatives from the diet of consumers with or at risk of developing type-2 diabetes?

Restani P., Di Lorenzo C., Fradera U., Stockley C.S., Teissedre P.-L., Ruf J.-C., Iasiello B., Biella S., Colombo F., Kosti R.I. (2020)

The abuse of alcoholic beverages has been associated with an increased risk of chronic-degenerative diseases, including diabetes mellitus, so that there is a general diffidence towards the low/moderate consumption of wine ...

Βυζαντινών τροφαί και ποτά

Κουκουλές, Φαίδων (Εταιρεία Βυζαντινών Σπουδών, 1941)

L’auteur base sur les reinseignements fournis par les peres de l’eglise, les ouvrages des medecins byzantins, les livres agronomiques et les glossaires du moyen age, les rituels des couvents, les livres onirocritiques et ...

«Τροφαί και ποτά» εις πρωτοβυζαντινούς παπύρους

Καλλέρης, Ι. (Εταιρεία Βυζαντινών Σπουδών, 1953)