Spelling suggestions: "subject:"carbonated beverages"" "subject:"carbonated leverages""
1 |
A comparative analysis of the advertising objectives and strategies used by major brands of soft drinks in the Hong Kong market by Lam Man-Fai.January 1972 (has links)
Summary in Chinese on endpapers. / Thesis (M.B.A.)--The Chinese University of Hong Kong. / Bibliography: l. 106-108.
|
2 |
Process development and sensory evaluation of a sweetened flavored carbonated milk beverageYau, Niann-jou N. (Niann-jou Newton) 10 August 1987 (has links)
The processing parameters of and processing procedures
for sweetened blueberry flavored carbonated milk beverages
were developed in this study. Foam formation of the milk
after carbonation was controlled by a precharging of the
vessel headspace. A combination of heat treatment (85°C,
30 minutes) and CMC addition was conducted to minimize the
acid coagulation of casein with added fruit concentrate.
Both carbonated and noncarbonated, sweetened blueberry
flavored milk were evaluated by a trained panel. The effect
of carbonation and sweetener source on taste properties in a
blueberry flavored milk beverage system were discussed.
Carbonation enhanced the sensory rating of overall intensity, sweetness and blueberry flavor. There was no
significant carbonation effect on perceived viscosity. The
sweetener source (sucrose, HFCS, pear concentrate and
aspartame) caused a significant effect on the sensory rating
of viscosity, but a nonsignificant effect on that of overall
intensity, sweetness and blueberry flavor.
Two consumer panels evaluated the carbonated, sweetened
blueberry flavored milk beverages. The percentage of
panelists who liked the products was approximately 50%. The
results from the distributions of responses on a "just
right" scale indicated that the carbonation and sweetness
level probably were optimum formulations, and the level of
blueberry flavor was too low. The results also implied that
sucrose and HFCS were more appropriate sweeteners in
flavored carbonated milk beverages than aspartame and pear
concentrate. Two obstacles for consumer potential were the
rapid separation phenomenon and the unattractive color of
the products. / Graduation date: 1988
|
3 |
Caffeine content of national and store brand carbonated beveragesChou, Ken-Hong. Bell, Leonard N. January 2006 (has links) (PDF)
Thesis(M.S.)--Auburn University, 2006. / Abstract. Requires Adobe Acrobat with Chinese Traditional Fonts installed. Includes bibliographic references.
|
4 |
Carbonation and its interaction with other sensory modalities /Yau, Niann-jou N. January 1991 (has links)
Thesis (Ph. D.)--Oregon State University, 1992. / Typescript (photocopy). Includes bibliographical references. Also available on the World Wide Web.
|
5 |
Carbonation perception : lexicon development and time-intensity studiesHarper, Steven James 13 May 1993 (has links)
A lexicon describing the sensory perception of carbonated water was
developed. Temporal aspects and differing ingestion conditions were
investigated for Bite and Burn sensation using time-intensity (T-I). Four CO₂
levels (0, 1.7, 2.8, and 4.6 volumes) at 3°C and 10°C were tested. Trained
panelists used a 16-pt category scale for evaluation in the first study. One
swallow (15 ml) and four continuous swallows were evaluated by trained
subjects using T-I in the subsequent studies.
Lexicon included: salty, sour, bitter, cooling, astringency, bubbly,
bubble size, bubble sound, gas expansion feeling, bite, burn, and numbing.
Descriptor ratings, except cooling, increased as CO₂ level increased. Bubble
size and bubble sound were rated higher for 10°C. Cooling, bite, burn, and
numbing were rated higher for 3°C . Descriptors were divided into cooling,
taste (salty, sour, bitter, astringency), trigeminal (bite, burn, and numbing),
and mechanoreception descriptors (bubbly, bubble size, bubble sound, gas
expansion feeling) based on PCA.
Average temporal curves for Bite and Burn demonstrated that Burn
sensation (steep linear rise and long-lived exponential decay slope) was
similar to previously investigated irritants while Bite (steep linear rise and
decay slopes, and relatively short duration) was unlike other irritants.
Sensations were qualitatively and quantitatively different. Intensity and
duration of Bite and Burn were concentration dependent. Cold temperature
enhanced perception. Possible psychological habituation or desensitization
was observed. Most T-I parameters were correlated for both Bite and Burn.
These included CO₂ level dependent and CO₂ level independent
parameters. Considerable subject variability was found.
Increased exposure to CO₂ solution and increased cooling with
ingestion of four continuous swallows was compared to one swallow. T-I
curves for Bite (four swallows) were of higher intensity, longer duration, and
developed maximum intensity plateaus. Those for Burn exhibited higher
maximum intensities. At four swallows, T-I parameter correlations were
strengthened, subject variability reduced and replication reproducibility
improved by ease of rating afforded subjects by higher intensity sensations.
Increased oral CO₂ perception with higher CO₂ levels and enhancement by
cold temperature was reconfirmed. Beginnings of maximum intensity,
Duration, and reaction time perceptual terminal thresholds were seen for the
highest 3°C, CO₂ level. High CO₂ concentration, cold temperature, and
exposure time induced these effects. / Graduation date: 1993
|
6 |
The effect of carbonated solutions on gastric emptying during prolonged cyclingBeard, Glenn Charles January 1990 (has links)
The purpose of this investigation was to determine the effect of solute carbonation and carbohydrate (CHO) concentration on gastric emptying during prolonged cycling. Eight highly trained male cyclists completed four two hour cycling bouts during which one of four test solutions were consumed. The test solutions consisted of a carbonated 10 % CHO solution (CK), a non-carbonated 10 % CHO solution (NCK), a carbonated non-CHO solution (CNK), and a noncarbonated non-CHO solution (NCNK). Approximately 150 ml (8.5 ml/kg/hr) of one of the test solutions were consumed every fifteen minutes. The first 105 minutes of each trial was a continuous ride on an electrically braked cycle ergometer at 70 % V02 max. The last fifteen minutes of each trial was a self paced "performance ride" on an isokinetic cycle ergometer. The subjects were instructed to complete as much work (kilojuoles) as possible during the performance ride. Gastric contents were aspirated within five minutes following the performance ride and analyzed to determine the amount of the original test solution emptied.Of the original1273 ml ingested during each trial, the volumes emptied were 993.6 ±78.1, 1064.6 ±75.3, 1097.4 ±94.2, and 1147.2 ±95.9 ml (±SE) for CK, NCK, CNK, NCNK, respectively. The only significant difference was between trials CK and NCNK (P < 0.05). There were no statistically significant differences in total work output between any of the trials. However, when the performance data from the CHO trials were pooled and compared to the combined data from the non-CHO trials, total work output was significantly greater (P < 0.05) in the CHO group (1185.19 + 21.81, and 1092.85 + 21.52 Kj (+ SE) for the CHO and non-CHO groups, respectively). These data suggest that carbonated or 10 % CHO solutions, independent of one another, may not significantly inhibit gastric emptying. They also suggest that there may be some interaction between carbonation and CHO concentration which caused an additional inhibition of emptying. In addition, the potential for improved performance exists with the consumption of 10 % CHO solutions. / Human Performance Laboratory
|
7 |
Elaboração de um refrigerante sabor laranja com adição de isolado proteico de soro de leitePrado, Mirian Souza 06 June 2013 (has links)
Atualmente o consumidor está bastante preocupado com a saúde, porém não está disposto a comprometer o sabor do alimento a ser consumido, assim o produto deve conter os ingredientes que propiciem o seu “bem-estar”, de modo a garantir os benefícios, sem prejudicar as características sensoriais. Desse modo, foi desenvolvida uma bebida tipo refrigerante sabor laranja com adição de isolado proteico de soro de leite, envasada em PET (Poli Tereftalato de Etileno) e armazenada em temperatura ambiente por 90 dias. Buscou-se estabelecer uma produção simples para ser facilmente adaptável nas linhas de processo de produção de refrigerante tradicional. Foram realizadas periodicamente durante o armazenamento em temperatura ambiente, análises físico-químicas, microbiológicas e sensoriais do produto. Os resultados da análise sensorial tiveram boa aceitabilidade, situando-se entre os termos hedônicos “gostei moderadamente” e “gostei muito”. A análise físico-química apresentou pH 3,53, 11,5 °Bx e 224 mg de ácido cítrico por 100 mL de bebida e com a seguinte composição proximal: proteínas 0,501%, umidade 88,9%, cinzas 0,084% e carboidratos 10,5 %. Durante o período de armazenamento a bebida obteve ausência de micro-organismo. Os resultados mostraram que este produto é estável, quando armazenado em temperatura ambiente por 90 dias. Desse modo, conclui-se que a bebida elaborada constitui uma alternativa na introdução de proteína de soro de leite no refrigerante, assim se tornando uma bebida com o valor nutricional superior e com mesmos valores de calorias comparados com refrigerante e alguns sucos de laranjas encontrados no mercado consumidor. / Currently consumers are very concerned about health, but is not willing to compromise the flavor, so the product must contain ingredients that provide your "wellness", to ensure the benefits of the drink without harming the sensory characteristics. Thus, we developed a type soda drink orange flavor with added protein isolate, whey, bottled in PET (poly (ethylene terephthalate)) and stored at room temperature for 90 days. We attempted to establish a production process simple to manufacture easily adaptable refrigerant in process lines. Were performed periodically during storage at room temperature, physico-chemical, microbiological and sensory product. The analysis results showed good sensory acceptability, standing between the hedonic terms "like moderately" and "like very much". The physical-chemical analysis showed pH 3.53, 11.5 °Bx and 224 mg citric acid per 100 ml of beverage and having the following composition hundredth: 0.501% protein, 88.9% moisture, ash 0.084 and carbohydrate 10,5%. During the storage period the beverage obtained absence of micro-organism. The results showed that this product is stable when stored at room temperature for 90 days. Thus, it is concluded that an alternative beverage prepared in the introduction of whey protein in the refrigerant, thereby becoming a beverage with superior nutritional value and with the same amounts of calories compared with refrigerant and some orange juices found in consumer market.
|
8 |
A study of the behavioural Impact of the imposition of a taxMahode, Ndivheni David January 2017 (has links)
A research report submitted to the Faculty of Commerce, Law and Management in partial fulfilment of the requirements for the Degree of Master of Commerce (Specialising in Taxation) / Obesity and overweight caused by overconsumption of sugar-sweetened beverages (‘SSBs’)
are a problem in South Africa, as in most countries. It was for this reason that the Minister of
Finance announced in the February 2016 Budget a decision to introduce a tax on SSBs with
effect from 1 April 2017 to help reduce excessive sugar intake and tackle non-communicable
diseases. Previously, South Africa had introduced similar legislation but abolished it in April
2002 after a nine-year period (BDO, 2012.) In order to determine the impact of the sugar tax in
South Africa, the sugar tax was compared to similar taxes implemented in other tax
jurisdictions, namely, the United States of America, the United Kingdom, Mexico and Denmark,
and also to other similar taxes levied in South Africa. The question which the research
addressed is whether a sugar tax could be used as a tool to decrease the rising rate of obesity
in South Africa and therefore to improve the general health of South Africans (effective tax).
The tax on SSBs may have its shortcomings but, depending upon the administrative and
support structures put in place to deal with it, it will be an effective tax. In other words, the
introduction of a sugar tax should reduce overweight and obesity. / GR2018
|
9 |
The effects of carbonated beverages on arterial oxygen saturation, serum hemoglobin concentration and maximal oxygen consumptionWaibler, Max 21 August 1991 (has links)
Elite milers, Sir Roger Bannister and Joseph Falcon, have stated that the
consumption of carbonated beverages hinders the performance of aerobic
events. Oxygen transport is purportedly impaired by the consumption of
carbonated beverages. The research on carbonated beverages has been
limited to the effects on the digestive system, gastric emptying, and thermal
heat stress in animals. The purpose of this study was to investigate the effects
of consuming 28 ounces of carbonated beverages per day, for three weeks, on
arterial oxygen saturation (Sa0₂), serum hemoglobin concentrations (Hb), and
maximal oxygen consumption (VO₂max) in experienced cyclists.
Nine competitive cyclists and triathletes (aged 19-24 years, M = 21.67
years), with average weights and percent body fat of 76.51 kg and 11.4 percent
respectively, were randomly assigned to a three week period of consuming 28
ounces of carbonated water or a three week period of no carbonated
beverages. At the end of each three week period, a 5 c.c. blood sample was
taken for Hb determination and the subjects performed a test of maximal
oxygen consumption on a cycle ergometer while Sa0₂ was being monitored.
The groups then crossed-over with respect to their treatment, and after another
three week period, the same variables were measured.
The Student's t statistic was used to compare Sa0₂, Hb, and VO₂max. The
results showed no significant differences between the carbonated period (C)
and the noncarbonated period (NC) in Sa0₂ (94.00 vs 93.22 %, p= 0.21), Hb
(13.71 vs 14.12 g/dl, p= 0.11), and VO₂max (4.63 vs 4.65 Imin, p= 0.92). From
this study, it appears that the consumption of carbonated beverages does not
affect the variables associated with the oxygen carrying capacity of blood
(Sa0₂ and Hb) or the test of aerobic performance (V0₂max) / Graduation date: 1992
|
10 |
Fluid replacement after exercise in the heat : influence of beverage carbonation and carbohydrate contentLambert, Charles Paul January 1990 (has links)
This investigation evaluated the Influence of beverage carbonation and carbohydrate content on fluid replacement following exercise/thermal dehydration. Eight recreationally trained men cycled at 50% of their maximal aerobic power in a hot environment (40°C 40% relative humidity) until a body weight loss of 4.12 ± 0.02% was attained. In the subsequent four hours subjects ingested one of four randomly assigned solutions at 15 minute intervals. The total volume ingested equalled that lost during dehydration. The solutions varied in their carbohydrate and carbonation content as follows: 1) CK: carbonated 10% carbohydrate solution, 2) NCK: non-carbonated 10% carbohydrate solution, 3) CNK: carbonated non-caloric solution, and 4) NCNK: non-carbonated non-caloric solution. Before dehydration and at 0, 60, 120, 180, and 240 minutes of recovery subjects performed a five minute cycling bout (SCB) at 70% venous blood samples were obtained before and after dehydration, and at 30, 90, 150, and 240 minutes of of their maximal aerobic power. In addition, resting data from the carbohydrate treatments were pooled and recovery. Rehydration evaluated from body weight, plasma volume, plasma protein, and urine volume data was not significantly (p> 0.05) different between treatments at any time. In addition, carbonated beverage (CK and CNK) ingestion did not significantly alter the pC02 or pH of venous blood at rest or the respiratory exchange ratio (RER) during exercise, however, the ingestion of carbohydrate beverages (CK and NCK) elevated the RER during the SCB relative to the level elicited by Ingestion of non-carbohydrate beverages. Oxygen consumption during the SCB at 240 minutes was significantly (p< 0.05) higher in the non-carbohydrate treatments (NCNK vs. CK and CNK and NCNK vs. NCK), however, no differences in caloric expenditure were observed. Arterialized blood lactate one minute after each SCB was not different between treatments. Lactate levels were significantly higher, however, when compared to the non-carbohydrate treatments. No significant differences were observed in ratings of perceived exertion, or ratings of gastrointestinal comfort. The results of this Investigation suggest that solutions which are carbonated and/or contain a carbohydrate concentration of 10 b are as effective as non-carbonated and/or non-carbohydrate solutions with regard to fluid replacement. In addition, the ingestion of carbonated beverages does not appear to be associated with alterations in the pC02 or pH of venous blood or gastric distress relative to the levels attained with non-carbonated beverages. / School of Physical Education
|
Page generated in 0.048 seconds