OBJECTIVES To describe the evolution of non-alcoholic and alcoholic beverages consumption in the Spanish households from the 60's to nowadays. METHODS This study is based on beverages and food consumption in Spanish households; the data sample consisted of consumption and distribution data, obtained from the Household Budget Survey (HBS) since 1964 to 1991 and from the Food Consumption Survey...

Acetoin and diacetyl have a major impact on the flavor of alcoholic beverages such as wine or beer. Therefore, their measurement is important during fermentation process. Until now, gas chromatographic techniques typically been applied; however, these require expensive laboratory equipment trained staff, do not allow for online monitoring. In this work, capacitive electrolyte–insulator–semicond...

Abstract Beer is the most popular alcoholic beverage in world, and its popularity continuously growing. Currently, global beer production estimated at around 2 billion hectoliters. Nevertheless, increasing capacity implicates rising issue of generated by-products—brewers’ spent grain, hops, yeast, wastewater. They are massive amounts, so having mind current pro-ecological trends, it crucial to ...

Due to chronic alcohol consumption, alcoholic liver disease (ALD) has become the second most common in world. The study was explore effects of consuming different amounts various beverages on mice. Results showed wine contained far more polyphenols and organic acids than beer Chinese Baijiu. When daily consumption low (less 100 mL/60 kg/day), serum indicators mice treated with alcohol, beer, Ba...

BACKGROUND The association between alcohol consumption and risk of hyperuricemia has been pointed out. However, the potential difference in the risk of hyperuricemia according to types of alcoholic beverage has not been assessed. METHODS A cross-sectional survey was performed using data from 715 men who had regular medical examinations in their workplace in 2001. Subjects were interviewed usi...