BACKGROUND The consumption and drinking frequency of alcoholic beverage are identified with various individual factors. The aim of this study was to identify background characteristics of women associated with the consumption and drinking frequency of alcoholic beverage. METHODS Data was extracted from the 2008 Ghana Demographic and Health Survey. The data consisted of women's (aged 15-49 yea...

BACKGROUND This study explores sugar-sweetened beverage (SSB) availability in US secondary school competitive venues during the first 3 years following the school wellness policy requirement (2007-2009). Furthermore, analyses examine associations with school policy and SSB availability. METHODS Analyses use questionnaire data from 757 middle and 762 high schools in the nationally representati...

Background and Objectives: Whey is a product of cheese production process that has more than half the nutrients of milk. Production of whey-based beverages, is one of the most efficient mechanisms for entering these products into the human food chain butits production is facing challenges. Protein sedimentation as a result of the thermal processing and the appealing sensory properties of the be...

The spread of antibiotic-resistant bacteria is a growing problem and a public health issue. In recent decades, various genetic mechanisms involved in the spread of resistance genes among bacteria have been identified. Integrons - genetic elements that acquire, exchange, and express genes embedded within gene cassettes (GC) - are one of these mechanisms. Integrons are widely distributed, especia...

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...

A pure yeast isolate Clavispora lusitaniae from whey beverage, phenotypically and molecularly characterized, was used to develop a reliable, controllable and reproducible technology for preparation of low alcoholic naturally carbonated beverage from guava var. Allahabad Safeda, Lucknow-49, Punjab Pink and its blends with lemon var. Baramasi under optimized fermentation conditions. The specific ...

This work aimed to characterize beverage wastewater generated in the industry and assess treatment plant performance by fungi (Penicillium sp.) feasibility of reuse. Freshly discharged was collected analyzed for physicochemical parameters such as Biological Oxygen Demand (BOD), Chemical (COD), Total Dissolved Solid (TDS), Nitrate, Phosphate, Magnesium, Calcium, Iron, Copper, Zinc standard metho...

This study evaluated, in vitro, the effect of iron (previously exposed with enamel powder or added directly to the beverage) on the erosive potential of carbonated or decarbonated beverage. Four sets of experiments were done. For groups E1 and E3, a solution containing 30 mmol/L FeSO4 was added to bovine enamel powder (particles between 75-106 mm) before exposure to the carbonated or decarbonat...

The purpose of this study was to determine whether branched-chain amino acid (BCAA) supplementation affects aerobic performance, ratings of perceived exertion (RPE), or substrate utilization as compared with an isocaloric, carbohydrate (CHO) beverage or a noncaloric placebo (PLAC) beverage. Nine untrained males performed three 90-minute cycling bouts at 55% VO₂ peak followed by 15-minute time t...