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...

Objective: More and more non-degradable substances in wastewater along change of life style, however, traditional handling agent has not met the demand of wastewater treatment, so it is very important to study for new highefficient flocculent. Method: Sifting out six microbes after testing and inoculation, and then testing for wastewater quality having three contents, this found that mix bacter...

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...

A review of the literature published in 2014 on topics relating to public and environmental health risks associated with wastewater treatment, reuse, and disposal is presented. This review is divided into the following sections: wastewater management, microbial hazards, chemical hazards, wastewater reuse, wastewater treatment plants, wastewater disposal, and sludge and biosolids.

The biological treatment of wastewater discharged from a biodiesel fuel (BDF) production plant conducting alkali catalysis transesterification was investigated. BDF wastewater has a high pH and high hexane-extracted oil and low nitrogen concentrations, and inhibits the growth of microorganisms. The biological treatment of BDF wastewater is difficult because the composition of such wastewater is...

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...

Abbreviations: BOD: biochemical oxygen demand COD: chemical oxygen demand OD: optical density OW: optimized wastewater PNSB: purple non sulphur photosynthetic bacteria ROW:raw optimized wastewater RW: raw wastewater SCP: single cell protein SEM: scanning electron microscope SOW: sterile optimized wastewater SW: sterile wastewater TEM: transmission electron microscope TKN: total kjeldahl nitroge...

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...