Bebidas alcoólicas na adolescência: relação entre usos e domínios sociais

Pós-graduação em Educação - FFC

Efeito de bebidas enriquecidas com frutooligossacarídeos (FOS), produzidos pela linhagem Aspergillus japonicus-119, no trato intestinal de ratos Wistar

Pós-graduação em Ciências Biológicas (Microbiologia Aplicada) - IBRC

Uso da padronização interna em espectrometria de absorção atômica em forno de grafite na determinação de 'SE' e 'NI' em bebidas não alcoólicas

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Processo de destilação para redução de contaminação por carbamato de etila em bebidas alcoólicas

Contamination of Brazilian sugar-cane rum by ethyl carbamate, a potentially carcinogenic substance, is considered an obstacle to export of the beverage. Copper is involved in ethyl-carbamate-formation reactions, and the replacement thereof by stainless steel in distillation equipment, with the aim of preventing the formation of said compound, results in a beverage of poor sensory quality owing to the presence of dimethyl sulphide. A reduction in the concentration of sulphurated compounds in the final product may be achieved by the placing of a copper device (Patent No. 8206688) inside the dome of a stainless-steel alembic. It is therefore appropriate to verify the efficiency of using other forms of catalysts that, in addition to reducing ethyl-carbamate levels, are able, likewise, to trigger other catalytic actions that allow the production of a distillate of good sensory quality. Silver is the noble metal most used in industry and, on account of the catalytic properties thereof, it is ideal for use as a catalyst in oxidation reactions. The subject matter of the present invention comprises a method involving the use of silver in the distillation of alcoholic beverages, such as sugar-cane rum, which reduces ethyl-carbamate contamination of the end-product.

Estudo de capacidade de armazenagem e frota em uma empresadoramo de bebidas

This paper presents a case study in a largebeverage company,which suffers fromlack of inputs. Through 5 Whys analysis,it was possible to find the root causes of the problem: the bad fleet sizing deliveriesand low capacityof storage of inputs. Through the use of simulation, it was possible to determine theactual fleet required, and it was alsoquantified thespace required for thestorage ofloads.Based on these results andconsidering the cost, it waspossible todetermine which the most effective solutions toreducing the initialproblem: the increase of storage capacity, considered the best option, even demanding time, or the increase of the fleet, considered a stopgap measure to partially solve the problem until the first solution is finalized

Desenvolvimento cognitivo e sintomas depressivos em adolescentes que fazem uso de bebidas alcoólicas

Surveys on alcohol use show that people usually begin using this substance as adolescents. In this stage of development, it is common for some people to show depressive symptoms. The combination of alcohol and depressive symptoms may affect students’ cognitive and school development. This study aims at identifying and discussing on the relationship between alcohol use in adolescents, depression and the consequences on cognitive development. Participants were 127 students of two schools in the state of São Paulo, who answered the AUDIT, the BDI and Tests for Operatory Development. Results show that excessive alcohol use is significant, but we did not observe a relationship between alcohol use, depressive symptoms and low cognitive performance.

Usando o ATSP na Modelagem do Problema Integrado de Produção de Bebidas

Neste trabalho, propomos um modelo integrado de dimensionamento de lotes e programação da produção monomáquina para uma fábrica de refrigerantes de pequeno porte. As decisões de dimensionamento foram baseadas em um modelo encontrado na literatura e as decisões de sequenciamento foram modeladas utilizando restrições do problema do caixeiro viajante assimétrico. Para a validação do modelo proposto foram feitos testes computacionais com exemplares gerados aleatoriamente, e também exemplares baseados em dados reais obtidos da literatura. Os exemplares foram resolvidos pelo método Branch-and-Cut incluído no pacote computacional CPLEX 10.0. Os resultados mostram que o modelo proposto representa o planejamento da produção em fábricas de bebidas monomáquinas e que, em algumas situações, produz resultados melhores que o modelo da literatura.

Análise da reversão do fundo de latas de alumínio para bebidas - Buckle

This work approaches the main methods of plastic deformation of metals, with a focus on the deep drawing process. The mechanical properties were evaluated with the tension tests. It is presented the aluminum alloys designation, followed by applying heat treatments and the designation of tempers. The manufacture of aluminum beverage cans is described step by step, in general terms. The main objective is to analyze how different cans background geometries have great influence on the dome reversal. To be able to achieve the goal it was necessary to use cans of different manufacturers, which were used in buckle tests to obtain the reversal pressures, tensile tests and geometric analysis. Finally empirical equations were obtained correlating these variables, and it was observed that the conformation of reforming change significantly it's behavior

Padrões intergeracionais de violência familiar associada ao abuso de bebidas alcoólicas: um estudo baseado em genogramas

The objective of this study was to analyze intergenerational patterns of alcohol related violence (ARV). An intentional sample comprising 42 family members was selected according to a set of criteria, including history of ARV. A genogram based on anonymous semi-structured taped interviews was created. The Content Analysis pointed to different patterns of repetition of intergenerational ARV. The most recurrent ones were those of lineal consanguinity (father/son) and through marriage. We observed similarities over the generations of each family as regards the pattern of alcohol consumption; the type of violence; the family reaction and the family life cycle in which ARV was intensified. Our results confirm the intergenerational reproduction of ARV. In conclusion, it is important to create intervention strategies to prevent intergenerational repetition of this association of behaviors.

Alimentos funcionais: uma nova fronteira para o desenvolvimento de bebidas protéicas a base de soro de leite

Functional foods are defined as those that provide additional benefits to consumers. The market for foods with functional properties is expanding, supported by scientific evidences, which leads the developing of different special foods. This market segment is related to the innovations, as well as the traditional functional dairy and non dairy products, gain traction in the marketplace for innovative products like based whey sports beverage. Besides the functionality of muscle protein synthesis, these beverages are entering into areas such as clinical nutrition and satiety. Thus, it can be supposed that the composition and technological versatility of the whey support the use asinnovative ingredient for foods and beverages. This review aim to supply an overview about functional foods, mainly the segment of whey based beverages. The success of this new nutritional approach is close related to the requirement to identify, to characterize and to develop methodologies to measure and to validate more precisely the relevant functional markers, making them open for a public domain.

Determinação do valor energético em bebidas de maracujá

The objective of this work was to calculate the energetic values in passion fruit commercial beverages (whole juices, reconstituted juices, tropical juices, and nectars) by their centesimal composition. Then, the energetic values were compared to the caloric values as described on the nutritional facts from the beverageslabels. Analyses of moisture, protein, lipids, ashes, and carbohydrates were done in 25 commercialbeverages samples. In order to calculate the energetic value of each sample, the following conversion factors were used: 4 kcal.g-1 for carbohydrates, 4 kcal.g-1 for proteins and 9 kcal.g-1 for lipids. To allow the comparison of the results, the energetic values printed on the labels were converted into kcal.100g-1 usingthe beverages density. Overall, the commercial beverages calculated energetic values were similar to the nutritional facts.

Teores de nutrientes, valores energéticos e legalidade em bebidas não alcoólicas comerciais de manga e de goiaba

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Caracterização química e legalidade em bebidas não alcoólicas de maçã

Apple is a fruit that offers promising prospect for industrialization as it has favorable characteristics for this purpose and can obtain products with good acceptance. In Brazil, approximately 15% of the production is processed into juice, and a portion is exported. Among the fresh fruit and juice, apple adds US$ 30 million annually to the Brazilian foreign exchange earnings. The aim of this study was to characterize, using chemical analysis, concentrated juices, commercial apple juice, nectar, and soft drink. In addition, to compare them with their respective Quality and Identity Standards (PIQ) published by the Ministry of Agriculture, Livestock and Food Supply (MAPA) and Codex Alimentarius. Concentrated juices and commercial beverages were analyzed in triplicate for soluble solids content (Brix), pH, total acidity (AT), and ratio. In concentrated juices, the Total Sugar Reducer (ART) was also assessed. The results obtained in the laboratory were compared with the PIQ and Codex Alimentarius to verify compliance with applicable regulations. Seven concentrate juices, five juices, six nectars, and three apple-flavoured soft drinks were analyzed. The Brix of pulpy and clarified concentrated juices were, respectively, 71.16±1.29 and 40.40±0.57°Brix. In all concentrated juices, the Brix was in accordance with Codex Alimentarius. The Brix and AT in sweetened clarified juices were 11.50±0.14°Brix and 0.18±0.04g of malic acid/100g sample. In pulpy whole juices the values ​​were 11.20±0.70°Brix and 0.30±0.06g of malic acid/100g sample. The values of Brix and AT in apple-flavoured soft drinks were 11.03±0.93°Brix and 0.18±0.04g of malic acid/100ml sample. Commercial juices and soft drinks also presented °Brix and AT in accord with the PIQ established by MAPA. The apple nectars could not be compared with the standards because they are not published by MAPA or Codex Alimentarius. The definition of the PIQ is an important tool for quality control of beverages manufacture in Brazil. Therefore, it is recommended for the control agencies to define the parameters that are not established.