The aim of this study was to examine consumers and producers view on beverages and it’s meaning for Skåne (a region in southern Sweden) and how to create a strong culinary region using beverages. It gets more common to connect food and tourism, where food and beverages can be used to attract visitors. The research methods used were qualitative and quantitative and the data was collected by survey and semi-structured interviews. The respondents weren’t aware of current beverage projects in the region. Most of the respondents expressed that products from Skåne brings added value, the informants shared the same view. The informants also expressed the importance of collaboration and solidarity, the problems of communication and visibility by the customers and finally the importance to experience the beverages as more than just a ‘drink’. There are many advantages by marketing beverages and region together, and it can be positive for both parts. / Syftet med den här studien var att undersöka konsumenters och producenters syn på dryckens roll för Skåne och hur man med hjälp av drycken kan skapa en stark kulinarisk region. Det blir allt vanligare att koppla samman mat och turism, där mat och dryck sätts i fokus för att locka besökare. Intresset för mat och dryck är hetare än någonsin och en tydlig trend i samhället. Studien genomfördes med både kvalitativa och kvantitativa metoder, datainsamlingen bestod av en enkät och semi-strukturerade intervjuer. Respondenterna var ej medvetna om de dryckessatsningar som sker i regionen men de flesta uttryckte att skånska produkter medförde ett mervärde, vilket informanterna förstärkte i de semi-strukturerade intervjuerna. Informanterna uttryckte även vikten av samarbete och gemenskap, problematiken med att nå ut och bli sedd på marknaden samt att se drycken som mer än bara en törstsläckare. Det finns många fördelar i att arbeta med att stärka banden mellan dryck och region, då både produkterna och regionen kan lyfta varandra.

Der ständig steigende Bedarf an Lebensmitteln und Getränken insbesondere in Schwellenländern wie China, Indien und Brasilien fordert von der Verpackungsindustrie eine Leistungssteigerung in gleichem Maße. Um den Durchsatz einer einzelnen Verpackungs- und Füllmaschine unter Beibehaltung von Verpackungsqualität und -form zu steigern, gibt es grundsätzlich zwei Möglichkeiten. Die eine Verbreiterung der Maschine nach sich ziehende Erhöhung der Anzahl der gleichzeitig bearbeiteten Verpackungen, sowie die weitestgehend bauraumneutrale Verringerung der Taktzeit. Letzteres wurde von der SIG Combibloc Systems GmbH, einem der weltweit führenden Systemanbieter von Packstoff und entsprechenden Füllmaschinen für Getränke und Lebensmittel, für eines ihrer Verpackungssysteme in Angriff genommen. Ziel war die Erhöhung des Durchsatzes um 50 % von 24.000 auf 36.000 Verpackungen pro Stunde. [... aus der Einleitung]

This dissertation studies one of the newest tools in environmental policy in the developing world context - that of voluntary environmental programmes (VEPs). Developed and promoted in the past few decades by policy practitioners looking to regulate environmental pollution without saddling enterprises and governments with high regulatory costs, VEPs remain vastly under-studied, especially when compared with market instruments and the long-standing command and control approach. Fundamental questions such as who the likely participants are, why firms would voluntarily take on added costs of environmental improvement, and whether any financial and environmental benefits arise from participation remain largely unanswered. This gap in the literature is particularly severe for the case of developing countries. While VEPs in general and ISO 14001 in particular have rapidly increased across the developing world, the understanding of their implications in the academic literature trail far behind. This dissertation aims to fill some of this gap in the existing literature by using unique firm level data and applying rigorous empirical micro-econometric methods to analyse the adoption of the ISO 14001 international voluntary scheme in Thailand. The study focuses on three core manufacturing industries - food and beverages, textiles and wearing apparel, and electronics and electrical appliances, chosen to represent three main types of manufacturing activities in the country. The study finds that both macroeconomic and industry-specific factors influence firms' participation in the ISO 14001 scheme. It also finds that the degrees of environmental impact from programme adoption vary by industry, and that although participation in the programme requires non-trivial commitments of the firm's resources, participating firms are not placed at a financial disadvantage when compared with non-adopting firms.

El presente estudio busca demostrar de manera comercial, económica, técnica y social la viabilidad de la instalación de una cadena de restaurantes de pollo a la brasa con sabor a Pisco. / This study seeks to demonstrate commercial, economic, technical and social way the feasibility of installing a restaurant chain grilled chicken flavored Pisco. / Trabajo de investigación

In recent time, several reports have been published about a more and more unhealthy population world wide, with increasing Body Mass Index (BMI) in welfare countries, such as Sweden. Diseases, such as obesity and diabetes, which is strongly connected to a high BMI, have increased and together with them also the medical expenses for society/state. Several initiatives have been started, in different countries, to tackle these problems and some have introduced a “sugar tax” on unhealthy products, like candy and soda, which has become a well- debated subject also in Sweden today. In this MBA master thesis, a literature study has been conducted with the goal of evaluating if an excise tax should be introduced in an efficient way on unhealthy sugar-sweetened beverages in Sweden. This case study is built on secondary data where reports and official statistics, from governments and health authorities/organizations, have been studied both for Sweden as well as from other countries. There has been a particular focus on Sweden's neighbouring countries Denmark and Finland, who has both experiences in the implementation of a “sugar tax”. Our theory is that introducing an excise tax on sugar-sweetened beverages will reduce the demand and consumption of these products, which will reduce welfare disease such as obesity and diabetes and yield a tax income for the state. However it is important to have in mind that the reduced consumption also will result in less tax income from the no longer sold goods, fewer personnel employed in the producing industries etc. The results showed that the overall sugar consumption actually has decreased in Sweden, as well as the overall consumption of sugar-sweetened beverages. However during the same time period the average calorie consumption and BMI has continued to increase resulting in a more unhealthy population that results in increased medical expenses. In conclusion an excise tax on sugar-sweetened beverages will not solve the welfare disease problems but may positively influence health. However it comes with a price also for the state from both gains and loss in tax incomes and increased administrations costs for managing the new tax. Finally it should be noted that since sugar-sweetened beverages are unhealthy products, which do not contribute to any positive health effects, sugar taxation might still be considered.

Goal of the thesis is to create a business plan for existing company, which has decided to extend its business, and a feasibility verification of the plan. The theoretical part of the thesis contains summary of requirements for business plan and elaborating rules. The theoretical part is based on studies of scholarly literature. The practical part contains compile business plan for company which trades alcoholic beverages. Business plan compilation followed the assignment and reflecting gained theoretical knowledge. According to the business plan, including also a financial plan, it is possible to evaluate its viability and feasibility. The thesis benefits are framed business plan for existing company, judging its feasibility, creation of a workable system for future financial planning for the business owner and recommendations leading to future activity.

The phenolic compounds (gallic acid, vanillic acid, vanillin, syringic acid, syringaldehyde, coumarin and scopoletin), antioxidant capacity, the congeners (acetaldehyde, acetone, furfural, ethyl acetate, n-propanol, isobutanol and isoamyl), contaminants (methanol, sec-butanol and n-butanol), and ethyl carbamate, was determined in cachaças during the aging process. The cachaça were aged in 20 liters barrels, made of nine different woods: jaboty, itauba, timborana, jequitiba, balsamo, courbaril, cerejeira, peroba and oak. The phenolic compounds and furfural were determined by HPLC/UV. The antioxidant capacity was determined using three different methods: the total phenolics by Foulin-Ciocalteu (FC), the inhibition of DPPH radical, and the method of antioxidant power of iron (FRAP). The congeners and contaminants were quantified using GC/MS. The ethyl carbamate was determined through a methodology that makes use of GC/MS with selected ion monitoring (SIM). The botanical origin of the wood’s barrels set phenolic profiles of the samples, which have become more complex, and the concentration of each phenolic compound and antioxidant capacity increased with the aging time. The majority of brazilian woods showed a higher phenolic content and antioxidant capacity than oak. The aged cachaça is a source of exogenous antioxidants, and gallic acid was the main phenolic compound incorporated during the aging process. The cachaça with a higher antioxidant capacity were aged in barrel of balsamo, followed by courbaril, cerejeira, timborana, peroba, jequitiba, oak, itauba and jaboty. The non-aged cachaça showed negligible antioxidant capacity. The aged cachaça in oak showed the similar antioxidant capacity of white wines and whiskeys. A concentration of ethyl acetate, higher alcohols and acetaldehyde increased dramatically with the aging time. The concentration of ethyl carbamate in cachaças remained constant in most of the samples. Through the methodology of principal component analysis (PCA) and hierarchical cluster analysis (HCA) cachaças were grouped according to similarities of their phenolic composition, antioxidant capacity and furfural, forming five groups: group 1 (CNE, itauba, jaboty and oak), group 2 (jequitiba and timborana), group 3 (balsamo and courbaril), group 4 (cerejeira) and group 5 (peroba). From analytical results of congeners in the cachaças could not distinguish them by PCA and HCA. The wood balsamo, followed by timborana, courbaril, jequitiba, oak, itauba and jaboty were the most suitable for aging because had higher antioxidant capacity, and comply with the limits prescribed by law for coumarin, congeners, contaminants and ethyl carbamate. The barrels of cerejeira and peroba were not indicated because during aging showed increased concentrations of coumarin and ethyl carbamate, respectively, with values far above those allowed by law. / Os compostos fenólicos (ácido gálico, ácido vanílico, vanilina, ácido siríngico, siringaldeído, cumarina, e escopoletina), a capacidade antioxidante, os congêneres (aldeído acético, acetona, furfuraldeído, acetato de etila, n-propanol, isobutanol, e isoamílico), os contaminantes (metanol, sec-butanol e n-butanol), e o carbamato de etila, foram determinados em cachaças durante o processo de envelhecimento. As cachaças foram envelhecidas em barris de 20 litros, confeccionados em nove diferentes madeiras: jaboty, itauba, carvalho, timborana, jequitiba, balsamo, courbaril, cerejeira, peroba e carvalho. Os compostos fenólicos e o furfuraldeído foram determinados por HPLC/UV. A capacidade antioxidante foi determinada empregando-se três métodos diferentes: os fenóis totais por Foulin-Ciocalteu (FC), a inibição ao radical DPPH!, e o método do poder antioxidante do ferro FRAP. Os congêneres (aldeído acético, acetona, acetato de etila, n-propanol, isobutanol, e isoamílico) e contaminantes (metanol, sec-butanol e n-butanol) foram quantificados empregando-se o GC/MS. O carbamato de etila foi determinado através de uma metodologia que empregou o GC/MS com monitoramento seletivo de íons (SIM). A origem botância das madeiras dos barris definiu os perfis fenólicos das cachaças, que tornaram-se mais complexos, e apresentaram aumento da concentração de cada composto fenólico e capacidade antioxidante, com o aumento do tempo de envelhecimento. A maioria das madeiras brasileiras apresentaram maior teor de compostos fenólicos e capacidade antioxidante do que o carvalho. A cachaça envelhecida é uma fonte de antioxidantes exógenos, tendo sido o ácido gálico o principal composto fenólico incorporado durante o processo de envelhecimento. As cachaças com maior capacidade antioxidante foram as envelhecidas em barril de balsamo, seguido por courbaril, cerejeira, timborana, peroba, jequitiba, carvalho, itauba e jaboty. A cachaça não envelhecida apresentou capacidade antioxidante desprezível. As cachaças envelhecidas em cerejeira, courbaril e jequitiba, apresentaram capacidade antioxidante tão alta quanto a de vinhos tintos. A cachaça envelhecida em carvalho apresentou capacidade antioxidante semelhante a de vinhos brancos e uísques. A concentração dos congêneres acetato de etila, alcoóis superiores e aldeído acético aumentou, consideravelmente, com o tempo de envelhecimento. Na maioria das cachaças a concentração do carbamato de etila manteve-se constante. Através da metodologia da análise dos componentes principais (PCA) e análise hierárquica de agrupamento (HCA) as cachaças foram agrupadas em função das similaridades da sua composição fenólica, furfuraldeído e capacidade antioxidante, formando 5 grupos: grupo 1 (CNE, itauba, jaboty e carvalho), grupo 2 (jequitiba e timborana), grupo 3 (balsamo e courbaril), grupo 4 (cerejeira) e grupo 5 (peroba). A partir dos resultados analíticos dos congêneres e contaminates das cachaças não foi possível distinguí-las através da PCA e HCA. A madeira balsamo, seguida por timborana, courbaril, jequitiba, carvalho, itauba e jaboty foram as mais indicadas para o envelhecimento porque apresentaram maior capacidade antioxidante, e se adequaram aos limites estabelecidos pela legislação para cumarina, congêneres, contaminates e carbamato de etila. Os barris de cerejeira e peroba não foram indicados porque durante o envelhecimento apresentaram aumento da concentração de cumarina e carbamato de etila, respectivamente, com valores muito acima dos permitidos pela legislação vigente.

Submitted by Renata Lopes (renatasil82@gmail.com) on 2016-01-15T12:59:30Z No. of bitstreams: 1 paulacristinagomes.pdf: 1129401 bytes, checksum: 7d920a1adfc5019cb0513119b506da14 (MD5) / Approved for entry into archive by Adriana Oliveira (adriana.oliveira@ufjf.edu.br) on 2016-01-25T17:39:06Z (GMT) No. of bitstreams: 1 paulacristinagomes.pdf: 1129401 bytes, checksum: 7d920a1adfc5019cb0513119b506da14 (MD5) / Approved for entry into archive by Adriana Oliveira (adriana.oliveira@ufjf.edu.br) on 2016-01-25T17:39:25Z (GMT) No. of bitstreams: 1 paulacristinagomes.pdf: 1129401 bytes, checksum: 7d920a1adfc5019cb0513119b506da14 (MD5) / Made available in DSpace on 2016-01-25T17:39:25Z (GMT). No. of bitstreams: 1 paulacristinagomes.pdf: 1129401 bytes, checksum: 7d920a1adfc5019cb0513119b506da14 (MD5) Previous issue date: 2015-08-12 / A pesquisa objetivou analisar o consumo de bebida alcoólica e tabaco entre trabalhadores de enfermagem de uma Universidade Pública, suas consequências para saúde, perfil socioeconômico e demográfico desses trabalhadores; identificou o consumo e sintomas de dependência do álcool e da nicotina. Para tal realizou-se uma pesquisa exploratória transversal, compondo a população do estudo 129 trabalhadores, auxiliares (24%) e técnicos de enfermagem (51,2%) e enfermeiros (24,8%), da instituição compreendendo o hospital de ensino e o campus universitário. A análise dos dados foi realizada através de estatística descritiva e inferenciais das variáveis socioeconômicos e demográficos, níveis de dependência à nicotina padrão de consumo de álcool. Para análise do AUDIT (Alcohol Use Disorders Identification Test), teste utilizado para categorizar os padrões de consumo de álcool, apresentamos o nível de consumo de álcool em relação aos trabalhadores e em seus níveis profissionais (auxiliar de enfermagem, técnico de enfermagem e enfermeiro) para evidenciar possíveis diferenças. Procedendo da mesma com os resultados do teste de Fagerstrom, utilizado para classificar o nível de depêdencia à nicotina. A população do estudo foi composta em sua maioria por mulheres (74,4%), com idade média de 48 anos (sendo a mínima 24 e a máxima 64), casadas ou em união estável (69,8%) possui filhos (73,4%). O rendimento familiar entre 4 a 10 salários mínimos (73,2%) e pós graduada (58,3%). Relata apenas um vínculo empregatício (72,1%), trabalha em regime diarista ou plantonista (51,2%), com carga horária inferior a 40 horas (71,3%), trabalha em turno diurno (53,1%) faz plantões extras (75,2%). O consumo de álcool foi relatado por 58,6% dos trabalhadores de enfermagem, segundo o teste AUDIT o padrão de consumo de baixo risco prevaleceu (86,2%). O uso do tabaco foi apontado por 8,8% dos trabalhadores e a aplicação do Teste de Fagerstrom revelou nível de dependência a nicotina baixo (50% dos tabagistas). A associação entre o padrão de consumo de álcool e o tabagismo apresentou significância estatística (p=0,042) evidenciando que aqueles que revelaram padrão de consumo mais prejudicial também faziam ou fizeram uso de tabaco. Também foi verificado significância estatística entre padrão de consumo de álcool e sexo (p=0,004) apontando que os homens possuem um consumo de maior risco quando comparado ao das mulheres. As contribuições do estudo para enfermagem no âmbito da saúde do trabalhador foi permitir conhecer o perfil socioeconômico e demográfico dos trabalhadores de enfermagem dessa instituição. Bem como verificar os padrões de consumo de bebida alcoólica e tabaco. Colaborar para fomentar à literatura em relação aos trabalhadores de enfermagem. Possibilitar que esses trabalhadores possam conhecer a situação de saúde e com isso ganhar autonomia de buscar padrões mais saudáveis de vida e também instrumentalizar a equipe de ação de saúde do trabalhador no sentido de oferecer subsídios para uma abordagem mais efetiva e direcionada à sua população. / The research aimed to analyze the consumption of alcohol and tobacco among nursing workers of a public university, consequences for their health, socioeconomic and demographic profile of these workers; has identified consumption and symptoms of alcohol dependency and nicotine dependence. For this realized a transversal exploratory survey, the studied population 129 workers, nurses (24%) and practical nurse (51.2%) and nurses (24.8%) the institution involves the teaching hospital and the university campus. We consider eligible: the effective university research scenario, in exercise of the function. Ineligible: absent workers by reason of sick leave or qualification / training and shift to another institution. Data analysis was carried out by descriptive statistics and inferential of socioeconomic and demographic variables, dependency levels to nicotine standard of alcohol use. AUDIT analysis of the level of alcohol consumption compared to nursing professionals. ranked the classes of nursing: nurses, nursing technician and nursing assistant in order to view the possible levels of formations that make up the nursing differences. Proceeding in the same with the results of the Fagerstrom Test. The study population consisted mostly of women (74.4%) with mean age of 48 years (with a minimum 24 and maximum 64), married or in a stable relationship (69.8%) have children (73,4%). Household income 4 to 10 minimum wages (73.2%) and postgraduate (58.3%). Reports only employment (72.1%), working in diarist or duty physician regimen (51.2%), workload less than 40 hours per week (71.3%), working on day shift (53.1%) causes shifts extras (75.2%). Alcohol use was reported by 58.6% of nursing staff, the AUDIT (Alcohol Use Disorders Identification Test) test used to categorize patterns of alcohol use, has identified the standard of low-risk drinking prevailed (86.2%). Tobacco use was reported by 8.8% of workers and the implementation of the Fagerstrom test revealed the low nicotine dependence level (50% of smokers). The association between standard alcohol consumption and smoking was statistically significant (p = 0.042) evidencing that who have revealed most harmful consumption patterns also did or made use of tobacco. It also found statistical significance between pattern of drinking and sex (p = 0.004) indicating that men have a higher risk of consumption when compared to women. The contributions of the study for nursing within the workers' health was possible to know the socioeconomic and demographic profile of nursing workers of the institution. And to identify the patterns of consumption of alcoholic beverages and tobacco. Collaborate to promote the literature regarding the nursing workers. Enable these workers to know the health status and with that become autonomous to seek healthier living standards and also equip the worker's health action team in order to offer subsidies for a more effective and targeted approach to its population.

Objectives: To evaluate qualitatively and quantitatively changes in the surface and chemical composition of bovine enamel and composite, using hydrogen peroxide 38% when submitted to different surface treatments. Method: It was used 120 fragments from the tooth surface of bovine incisors, and in one half was prepared and a standard cavity restored with composite. Subsequently, the specimens were submitted to thirty hundreds brushing cycles, immersion in two different drinks: orange juice (Del Valle ), Whiskey (Johnnie Walker ), and last session of bleaching with hydrogen peroxide 38%. The surface changes and mineral composition of enamel and composite was determined using a superficial roughness and by Micro-Fluorensce X-ray Dispersion Energy before and after treatments. Dada were statiscally tabulated and analyzed. Calcium and Fhosphorum relative amounts and Zirconium and Silica were measured on enamel and resin composite, respectively. Results: The results showed significant difference when compared to the control group and treatment group. Conclusion: It was concluded that all bleaching alone does not cause surface changes and loss of chemical components in both the enamel and composite resin; brushing significantly increased surface roughness of the composite and enamel, comparing the initial and final time, the Association of brushing with whitening enhances the effects of surface changes and chemical composition in both the enamel and the resin. / Objetivos: Avaliar qualitativamente e quantitativamente as alterações na superfície e composição química do esmalte dental bovino e compósito nanoparticulado, utilizando peróxido de hidrogênio 38% quando submetidos a diferentes tratamentos superficiais. Método: Foram utilizados 120 fragmentos da superfície dental de incisivos bovinos, sendo que em uma das metades foi preparado uma cavidade padronizada e restaurada com compósito. Posteriormente, os espécimes foram submetidos a trinta mil ciclos de escovação, imersão em duas diferentes bebidas: Suco de laranja (Del Valle), Uísque (Johnnie Walker) e finalmente, sessão de clareamento com peróxido de hidrogênio 38%. As alterações superficiais e a composição mineral do esmalte e compósito foram determinadas com a utilização do rugosímetro e por meio de Micro-fluorescência de raios-x por energia dispersiva antes e após os tratamentos. Os dados obtidos foram tabulados e submetidos a análise estatística. Foram avaliados os teores de Cálcio e Fósforo no esmalte e de Zircônia e Sílica no compósito. Resultados: Os resultados mostraram diferença significativa quando comparado grupo controle e grupo tratamento. Conclusão: Concluiu-se que, o clareamento dental isoladamente não causa alterações superficiais e perda de componentes químicos tanto no esmalte quanto na resina composta; a escovação aumenta significativamente a rugosidade superficial do compósito e do esmalte, comparando-se tempos iniciais e finais; a associação da escovação com clareamento potencializa os efeitos de alterações superficiais e composição química tanto no esmalte quanto na resina; o uso de bebidas com baixo pH causa alterações superficiais e na composição do esmalte e do compósito.

This work studied the improvement of stability, physical properties and enzymatic inactivation in fruit beverages by applying the ultrasound technology (US). In the first part, the effect of the US application on peach juice processing was evaluated. The macroscopic changes on pulp sedimentation stability, turbidity, colour and rheological properties were evaluated. As a result, it was demonstrated that the improvement in each of the properties evidenced at the macroscopic level involves interaction of complex mechanisms which depend directly on changes at the microscopic level, such as the structure, size, composition and interaction between the continuous phase (serum) and dispersed phase (pulp) of the juice. These changes were assessed by microscopy and particle size distribution. In the second and third parts, the inactivation of the enzyme peroxidase (POD) was evaluated in coconut water. In the second part, the effect of the application of US was evaluated for first time for coconut water POD, using two types of ultrasonic equipment (US baht and US probe). It was demonstrated that the changes of enzyme activity during the US process depend on the many forms that the enzyme can adopt, mainly depending on the energy applied to the system. Subsequently, in the third part, the US was applied as a pre-treatment of subsequent thermal processing. The evaluation was carried out under non isothermal conditions, being the POD inactivation kinetics modelled using the Weibull distribution function. Finally, it was observed that the pre-treatment using ultrasound slightly decreased the enzyme activity. Furthermore, the ultrasound effects resulted in a more homogeneous population and heat-sensitive enzymes, significantly reducing the needed time of thermal processing. In conclusion, this work studied and demonstrated that the ultrasound technology is an interesting alternative to improve the physical properties and enzymatic stability in fruit beverages, reflecting the importance from both the academic and industrial point of view. / Neste trabalho estudou-se a melhoria na estabilidade, propriedades físicas e inativação enzimática em bebidas de frutas através da aplicação da tecnologia de ultrassom (US). Na primeira parte, foi avaliado o efeito do US no processamento de suco de pêssego. As alterações macroscópicas na estabilidade de sedimentação da polpa, turbidez, cor e propriedades reológicas foram analisadas. Foi demonstrado que a melhoria em cada uma das propriedades evidenciadas macroscopicamente envolve interação de mecanismos complexos que dependem diretamente de alterações microscópicas, tais como estrutura, tamanho, composição e interação entre as fases contínua (soro) e dispersa (polpa) do suco. Estas alterações foram avaliadas por microscopia e análise de distribuição de tamanho de partículas. Na segunda e terceira partes, a inativação da enzima peroxidase (POD) foi avaliada em água de coco. O efeito da aplicação do US na POD de água de coco foi estudado pela primeira vez, utilizando dois tipos de equipamentos (banho e sonda de US). Demonstrou-se que as alterações na atividade enzimática durante o processamento com US estão relacionadas às diferentes conformações que a enzima pode adotar, dependendo principalmente da energia aplicada ao sistema. Na terceira parte, o ultrassom foi então aplicado como pré-tratamento ao processamento térmico. A avaliação foi realizada sob condições não isotérmicas, sendo a cinética de inativação da POD modelada usando a função de distribuição de Weibull. Foi observado que o pré-tratamento com US diminuiu a atividade enzimática. Além disso, o efeito do US resultou em uma população de enzimas mais homogênea e termosensível, reduzindo significativamente o tempo necessário para o processamento térmico. Desta forma, este trabalho estudou e demonstrou que a tecnologia de ultrassom é uma alternativa interessante para melhorar as propriedades físicas e a estabilidade enzimática de bebidas à base de frutas, indicando sua importância tanto acadêmica quanto industrial.