Nonabstinent alcoholics and social drinkers were presented with an ad-lib supply of either alcoholic or nonalcoholic beverages in a taste-rating task. Subjects were assigned to one of two instructional set conditions in which they were led to expect that the beverage to be rated contained alcohol (vodka and tonic) or consisted only of tonic. The actual beverage administered consisted of either ...

Green tea and apple are natural products with health benefits. These healthy properties are linked closely to the antioxidant compounds, mainly phenolic compounds. These antioxidant compounds have a potential for preventing and treating cancer, cardiovascular, inflammatory and neurodegenerative diseases in humans. The aim of the present work was to design a new beverage with high antioxidant po...

We compare the Children's Food and Beverage Advertising Initiative's (CFBAI's) April 2014 list of food and beverage products approved to be advertised on children's television programs with the federal Interagency Working Group's nutrition recommendations for such advertised products. Products were assessed by using the nutrients to limit (saturated fat, trans fat, sugar, and sodium) component ...

T hegenerally accepted definition of a functional food or beverage is a product that has an ‘‘added physiological benefit above and beyond its naturally occurring benefits.’’ So for instance, orange juice with nothing added is a regular beverage, whereas orange juice with added plant sterols is a functional beverage because the plant sterols are added for a physiological benefit, to help reduce...

beverage emulsions are systems that are composed of two liquids including oil and water which are prepared by homogenizing oil phase in an acidic aqueous phase. they must be stable in both concentrated and diluted form for a period of 6-12 months upon standing at room temperature. two immiscible phases contained systems are thermodynamically unsta-ble. in other words, they are vulnerable to bre...

in this study, production of fermented functional beverage based on the mixture of carrot, beet and apple juices using the lactobacillus casei was carried out. factors of consumption of reduction sugars, brix and bacterial growth were examined after fermentation and during the storage for 28 days and at 4˚c. to produce probiotic fermented mixture of carrot, beet and apple juices and lactobacill...

AIMS To examine the association of beverage type with high-risk drinking in Korea. METHODS Data were analysed from the Korea's 1997 behavioural risk factor surveillance system survey collected by a stratified random sampling method (n = 1045). After alcohol consumption per drinking day was categorized into three risk levels for short-term or 'acute' harm on the basis of the World Health Organ...

Brand extension is the behavior of applying an established brand to enter new product categories. Its success depends on the perception of attribute similarity between the original brand and the extension product. In this study, 16 participants were required to decide the suitability of extending the brand in stimulus 1 to the product category in stimulus 2 during a S1-S2 paradigm. S1 consists ...

Dietary phytosterols have been shown to reduce plasma cholesterol concentrations when consumed in different food matrices, but their effectiveness in nonfat or low-fat beverages has not been established. The objective of this study was to examine whether phytosterols alter plasma lipid levels when incorporated into nonfat or low-fat beverages. Fifteen moderately hypercholesterolemic men and wom...