Selectively bred rat lines, developed to model genetic contributions to alcohol abuse, include the Indiana alcohol-preferring (P) and alcohol-nonpreferring (NP) lines, and the Alko-Alcohol (AA) and Alko-Nonalcohol (ANA) lines. Preferring and nonpreferring lines were compared in their response to intraperitoneal injection of either ethanol or isotonic saline using c-Fos expression as a marker of...

INTRODUCTION AND AIMS There have been no previous quantitative analyses of the possible effects of industry funding on alcohol and health research. This study examines whether findings of alcohol's protective effects on cardiovascular disease may be biased by industry funding. DESIGN AND METHODS Findings from a recent systematic review of prospective cohort studies were combined with public d...

Aloe vera gel, well known for its nutraceutical potential, is being explored as a functional ingredient in a wide array of health foods and drinks. Processing of exotic fruits and herbal botanicals into functional beverage is an emerging sector in food industry. The present study was undertaken to develop a spiced functional RTS beverage blend using Aloe gel (AG) and papaya. Aloe gel (30%), pap...

In 2015, the journal Beverages (ISSN 2306-5710) was launched to provide insight into beverage industry [...]

Introduction Pectin is a naturally occurring biopolymer that is finding increasing applications in the pharmaceutical and biotechnology industry. It has been used successfully for many years in the food and beverage industry as a thickening agent, a gelling agent and a colloidal stabilizer. Pectin has been widely studied and published but is difficult to characterize as a model system due to th...

The beverage industry has been a heavy producer of organic pollution. The major contaminants found in waste are biodegradable organic compounds, volatile organic compounds, toxic metals, and recalcitrant xenobiotics, suspend solids, nutrients (Nitrogen and Phosphor) Microbial pathogens and parasites. Activated sludge flocs contain a wide range of microorganisms such as bacteria, Fungi, yeast, v...

Spoilage prevention and shelf-life extension of products will always remain an important goal to the meat industry. While the greatest emphasis is placed on the prevention of microbial spoilage, chemical deterioration, specifically oxidative spoilage, is an important consideration for fresh meats and manufactured meat products as well. In the meat industry especially fish processing, synthetic ...

in the economic literature, firm entry and exit are considered as two basic concepts and the time interval between them, known as life duration, is almost a neglected subject in iranian economy. accordingly, this study tries to investigate the life duration of new firms in food and beverage industry as one of the most manufacturing industries in iran during 1996-2005. factors affecting the life...