This study examined whether a carbohydrate + casein hydrolysate (CHO+ProH) beverage improved time-trial performance vs. a CHO beverage delivering approximately 60 g CHO/hr. Markers of muscle disruption and recovery were also assessed. Thirteen male cyclists (VO2peak = 60.8 +/- 1.6 ml . kg-1 . min-1) completed 2 computer-simulated 60-km time trials consisting of 3 laps of a 20-km course concludi...

BACKGROUND Rapid fluid delivery from ingested beverages is the goal of oral rehydration solutions (ORS) and sports drinks. OBJECTIVE The aim of the present study was to investigate the effects of increasing carbohydrate and sodium content upon fluid delivery using a deuterium oxide (D2O) tracer. DESIGN Twenty healthy male subjects were divided into two groups of 10, the first group was a ca...

The aim of this study is to develop a new technology for making traditional Lithuanian non-alcoholic beverage kvass from fermented cereals by extending the spectrum of raw materials (extruded rye) and applying new biotechnological resources (xylanolytic enzymes and lactic acid bacteria (LAB)) to improve its functional properties. Arabinoxylans in extruded rye were very efficiently hydrolysed in...

Epidemiological and experimental studies have consistently linked alcoholic beverage consumption with the development of several chronic disorders, such as cancer, cardiovascular diseases, diabetes mellitus and obesity. The impact of drinking is usually dose-dependent, and light to moderate drinking tends to lower risks of certain diseases, while heavy drinking tends to increase the risks. Besi...

This study examined the neurocognitive and electrophysiological effects of a citicoline-caffeine-based beverage in 60 healthy adult participants enrolled in a randomized, double-blind, placebo-controlled trial. Measures of electrical brain activity using electroencephalogram (EEG) and neuropsychological measures examining attention, concentration and reaction time were administered. Compared to...

This study investigated whether different beverage carbohydrate concentration and osmolality would provoke gastrointestinal (GI) discomfort during intermittent, high-intensity exercise. Thirty-six adult and adolescent athletes were tested on separate days in a double-blind, randomized trial of 6 % and 8 % carbohydrate-electrolytes (CHO-E) beverages during four 12-min quarters (Q) of circuit tra...

The effect of sodium benzoate on the quality attributes of improved tamarind beverage during storage was investigated. Tamarind beverages were produced according to a previously reported improved method, with or without chemical preservatives (100 mg/100 mL sodium benzoate). Tamarind beverage produced according to traditional processing method served as the control. The tamarind beverages were ...

Peltier technology opens new opportunities for special applications. In the current project, this technology was applied to design and fabricate a portable thermoelectric beverage cooler and thermoelectric cup. The simulation and results of the experiment showed that the common beverage cooler is not a suitable design for ignoring the effect of natural convection in cooling. In our thermoel...