Nutritional Beverages
نویسندگان
چکیده
منابع مشابه
Sugar-sweetened beverages, weight gain and nutritional epidemiological study design.
In this issue of the British Journal of Nutrition, Libuda et al. (1) describe their findings from the Dortmund Nutritional and Anthropometric Longitudinally Designed (DONALD) study on the relationship between sugar-sweetened beverages as well as fruit juice intake and changes in relative body weight over a 5-year period in 119 boys and 116 girls of average age 12 years at study commencement. Th...
متن کاملNutritional quality of foods and beverages on child-care centre menus in Mexico.
OBJECTIVE The purpose of the present study was to assess the nutritional quality of foods and beverages listed on menus serving children in government-sponsored child-care centres throughout Mexico. DESIGN For this cross-sectional menu assessment, we compared (i) food groups and portion sizes of foods and beverages on the menus with MyPlate recommendations and (ii) macronutrients, sugar and f...
متن کاملCopper, zinc, calcium and magnesium content of alcoholic beverages and by-products from Spain: nutritional supply.
Levels of copper, zinc, calcium and magnesium were measured in alcoholic beverages (whiskies, gins, rums, liquors, brandies, wines and beers) and by-products (non-alcoholic liquors and vinegars) using flame atomic absorption spectrometry (FAAS). Mineral concentrations were found to be significantly different between the nine alcoholic and non-alcoholic by-products studied (p < 0.001). In distil...
متن کاملIdentification of nutritional descriptors of roasting intensity in beverages of Arabica and Robusta coffee beans.
Arabica and Robusta coffee beans were roasted at 220 ± 10°C for 7, 9 and 11 min to identify chemical descriptors in the beverages. The pH of the beverages showed the lowest value in the medium roasting level. In each degree of browning, the soluble solids content remained slightly higher in Arabica drinks. The contents of caffeine did not vary, but trigonelline decreased with burning up intensi...
متن کاملDetermination of artificial sweeteners in beverages and special nutritional products using high performance liquid chromatography.
This paper presents two high performance liquid chromatographic (HPLC) methods used for the separation and determination of artificial sweeteners aspartame, acesulphame K, sodium saccharin, and sodium cyclamate in beverages and special nutritional products (special food intended for specific population groups). All four compounds are soluble in aqueous solutions and can easily be separated and ...
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ژورنال
عنوان ژورنال: American Journal of PharmTech Research
سال: 2019
ISSN: 2249-3387
DOI: 10.46624/ajptr.2019.v9.i4.015