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beverage</title> <meta name="description" content="Search results for: functional beverage"> <meta name="keywords" content="functional beverage"> <meta name="viewport" content="width=device-width, initial-scale=1, minimum-scale=1, maximum-scale=1, user-scalable=no"> <meta charset="utf-8"> <link href="https://cdn.waset.org/favicon.ico" type="image/x-icon" rel="shortcut icon"> <link href="https://cdn.waset.org/static/plugins/bootstrap-4.2.1/css/bootstrap.min.css" rel="stylesheet"> <link href="https://cdn.waset.org/static/plugins/fontawesome/css/all.min.css" rel="stylesheet"> <link href="https://cdn.waset.org/static/css/site.css?v=150220211555" rel="stylesheet"> </head> <body> <header> <div class="container"> <nav class="navbar navbar-expand-lg navbar-light"> <a class="navbar-brand" href="https://waset.org"> <img src="https://cdn.waset.org/static/images/wasetc.png" alt="Open Science Research Excellence" title="Open Science Research Excellence" /> </a> <button class="d-block d-lg-none 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action="https://publications.waset.org/abstracts/search"> <div id="custom-search-input"> <div class="input-group"> <i class="fas fa-search"></i> <input type="text" class="search-query" name="q" placeholder="Author, Title, Abstract, Keywords" value="functional beverage"> <input type="submit" class="btn_search" value="Search"> </div> </div> </form> </div> </div> <div class="row mt-3"> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Commenced</strong> in January 2007</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Frequency:</strong> Monthly</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Edition:</strong> International</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Paper Count:</strong> 3028</div> </div> </div> </div> <h1 class="mt-3 mb-3 text-center" style="font-size:1.6rem;">Search results for: functional beverage</h1> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3028</span> Development of Functional Dandelion (Tarazacum officinale) Beverage Using Lactobacillus acidophilus F46 with Cinnamoyl Esterase Activity</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Yong%20Geun%20Yun">Yong Geun Yun</a>, <a href="https://publications.waset.org/abstracts/search?q=Jong%20Hui%20kim"> Jong Hui kim</a>, <a href="https://publications.waset.org/abstracts/search?q=Sang%20Ho%20Baik"> Sang Ho Baik</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This study was carried out to develop a fermented dandelion (Tarazacum officinale) beverage using lactic acid bacteria with cinnamoyl esterase (CE) activity isolated from human feces. Lactic acid bacteria were screened based on bacterial survival ability in dandelion extract and CE activity. Dandelion extract fermented by Lactobacillus acidophilus F-46 (LA-F46) maintained approximately 105-106 log CFU/mL over an 8 days period. After fermented dandelion beverage (FDB) with LA-46 for 8 days at 37oC the pH was decreased from pH 7.0 to 3.5. Antioxidant activity by using DPPH radical scavenging activity of the prepared FDB was significantly increased compared to that of non-fermented dandelion beverage (NFDB). Moreover, CE activity was significantly enhanced during fermentation and showed the approximately 4.3 times increased concentration of caffeic acid up to 9.91 mg/100 mL after 8 days of incubation compared to NFDB. Therefore, it concluded that dandelion can be a good source for preparing a functional beverage and fermentation by LA-F46 enhanced the food functionality with enhanced caffeic acids. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=cinnamoyl%20esterase" title="cinnamoyl esterase">cinnamoyl esterase</a>, <a href="https://publications.waset.org/abstracts/search?q=dandelion" title=" dandelion"> dandelion</a>, <a href="https://publications.waset.org/abstracts/search?q=fermented%20beverage" title=" fermented beverage"> fermented beverage</a>, <a href="https://publications.waset.org/abstracts/search?q=lactic%20acid%20bacteria" title=" lactic acid bacteria"> lactic acid bacteria</a> </p> <a href="https://publications.waset.org/abstracts/40995/development-of-functional-dandelion-tarazacum-officinale-beverage-using-lactobacillus-acidophilus-f46-with-cinnamoyl-esterase-activity" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/40995.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">405</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3027</span> Determination of Physicochemical Properties, Bioaccessibility of Phenolics and Antioxidant Capacity of Mineral Enriched Linden Herbal Tea Beverage</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Senem%20Suna">Senem Suna</a>, <a href="https://publications.waset.org/abstracts/search?q=Canan%20Ece%20Tamer"> Canan Ece Tamer</a>, <a href="https://publications.waset.org/abstracts/search?q=%C3%96mer%20Utku%20%C3%87opur"> Ömer Utku Çopur</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In this research, dried linden (<em>Tilia argentea</em>) leaves and blossoms were used as a raw material for mineral enriched herbal tea beverage production. For this aim, %1 dried linden was infused with boiling water (100 °C) for 5 minutes. After cooling, sucrose, citric acid, ascorbic acid, natural lemon flavor and natural mineral water were added. Beverage samples were plate filtered, filled into 200-mL glass bottles, capped then pasteurized at 98 °C for 15 minutes. Water soluble dry matter, titratable acidity, ascorbic acid, pH, minerals (Fe, Ca, Mg, K, Na), color (L*, a*, b*), turbidity, bioaccessible phenolics and antioxidant capacity were analyzed. Water soluble dry matter, titratable acidity, and ascorbic were determined as 7.66±0.28 g/100 g, 0.13±0.00 g/100 mL, and 19.42±0.62 mg/100 mL, respectively. pH was measured as 3.69. Fe, Ca, Mg, K and Na contents of the beverage were determined as 0.12±0.00, 115.48±0.05, 34.72±0.14, 48.67±0.43 and 85.72±1.01 mg/L, respectively. Color was measured as 13.63±0.05, -4.33±0.05, and 3.06±0.05 for <em>L*, a*,</em> and <em>b*</em> values. Turbidity was determined as 0.69±0.07 NTU. Bioaccessible phenolics were determined as 312.82±5.91 mg GAE/100 mL. Antioxidant capacities of chemical (MetOH:H<sub>2</sub>O:HCl) and physiological extracts (in vitro digestive enzymatic extraction) with DPPH (27.59±0.53 and 0.17±0.02 μmol trolox/mL), FRAP (21.01±0.97 and 13.27±0.19 μmol trolox/mL) and CUPRAC (44.71±9.42 and 2.80±0.64 μmol trolox/mL) methods were also evaluated. As a result, enrichment with natural mineral water was proposed for the development of functional and nutritional values together with a good potential for commercialization. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=linden" title="linden">linden</a>, <a href="https://publications.waset.org/abstracts/search?q=herbal%20tea%20beverage" title=" herbal tea beverage"> herbal tea beverage</a>, <a href="https://publications.waset.org/abstracts/search?q=bioaccessibility" title=" bioaccessibility"> bioaccessibility</a>, <a href="https://publications.waset.org/abstracts/search?q=antioxidant%20capacity" title=" antioxidant capacity"> antioxidant capacity</a> </p> <a href="https://publications.waset.org/abstracts/85375/determination-of-physicochemical-properties-bioaccessibility-of-phenolics-and-antioxidant-capacity-of-mineral-enriched-linden-herbal-tea-beverage" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/85375.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">173</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3026</span> Nutraceutical Characterization of Optimized Shatavari Asparagus racemosus Willd (Asparagaceae) Low Alcohol Nutra Beverage</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Divya%20Choudhary">Divya Choudhary</a>, <a href="https://publications.waset.org/abstracts/search?q=Hariprasad%20P."> Hariprasad P.</a>, <a href="https://publications.waset.org/abstracts/search?q=S.%20N.%20Naik"> S. N. Naik</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This study examines a low-alcohol nutra-beverage made with shatavari, a plant commonly used in traditional medicine. During fermentation, the addition of a specific strain of yeast affected the beverage's properties, including its pH level, yeast count, ethanol content, and antioxidant, phenolic, and flavonoid levels. We also analyzed the beverage's storage and shelf life. Despite its bitter taste, the low alcohol content of the beverage made it enjoyable to drink and visually appealing. Our analysis showed that the optimal time for fermentation was between the 14th and 21st day when the beverage had ideal levels of sugar, organic acids, and vitamins. The final product contained fructose and citric acid but not succinic, pyruvic, lactic, or acetic acids. It also contained vitamins B2, B1, B12, and B9. During the shelf life analysis, we observed changes in the beverage's pH, TSS, and cfu levels, as well as its antioxidant activity. We also identified volatile (GC-MS) and non-volatile compounds (LC-MS/MS) in the fermented product, some of which were already present in the Shatavari root. The highest yield of product contained the maximum concentration of antioxidant compounds, which depended on both the pH and the microorganisms' physiological status. Overall, our study provides insight into the properties and potential health benefits of this Nutra-beverage. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=antioxidants" title="antioxidants">antioxidants</a>, <a href="https://publications.waset.org/abstracts/search?q=fermentation" title=" fermentation"> fermentation</a>, <a href="https://publications.waset.org/abstracts/search?q=volatile%20compounds" title=" volatile compounds"> volatile compounds</a>, <a href="https://publications.waset.org/abstracts/search?q=acetonin" title=" acetonin"> acetonin</a>, <a href="https://publications.waset.org/abstracts/search?q=1-butanol" title=" 1-butanol"> 1-butanol</a>, <a href="https://publications.waset.org/abstracts/search?q=non-volatile%20compounds" title=" non-volatile compounds"> non-volatile compounds</a>, <a href="https://publications.waset.org/abstracts/search?q=Shatavarin%20V" title=" Shatavarin V"> Shatavarin V</a>, <a href="https://publications.waset.org/abstracts/search?q=IX" title=" IX"> IX</a>, <a href="https://publications.waset.org/abstracts/search?q=kaempferol" title=" kaempferol"> kaempferol</a> </p> <a href="https://publications.waset.org/abstracts/171746/nutraceutical-characterization-of-optimized-shatavari-asparagus-racemosus-willd-asparagaceae-low-alcohol-nutra-beverage" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/171746.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">69</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3025</span> Functional Beverage to Boosting Immune System in Elderly</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Adineh%20Tajmousavilangerudi">Adineh Tajmousavilangerudi</a>, <a href="https://publications.waset.org/abstracts/search?q=Ali%20Zein%20Alabiden%20Tlais"> Ali Zein Alabiden Tlais</a>, <a href="https://publications.waset.org/abstracts/search?q=Raffaella%20Di%20Cagno"> Raffaella Di Cagno</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The SARS-Cov-2 pandemic has exposed our vulnerability to new illnesses and novel viruses that attack our immune systems, particularly in the elderly. The vaccine is being gradually introduced over the world, but new strains of the virus and COVID-19 will emerge and continue to cause illness. Aging is associated with significant changes in intestinal physiology, which increases the production of inflammatory products, alters the gut microbiota, and consequently establish inadequate immune response to minimize symptoms and disease development. In this context, older people who followed a Mediterranean-style diet, rich in polyphenols and dietary fiber, performed better physically and mentally (1,2). This demonstrates the importance of the human gut microbiome in transforming complex dietary macromolecules into the most biologically available and active nutrients, which in turn help to regulate metabolism and both intestinal and systemic immune function (3,4). The role of lactic acid fermentation is prominent also as a powerful tool for improving the nutritional quality of the human diet by releasing nutrients and boosting the complex bioactive compounds and vitamin content. the PhD project aims to design fermented and functional foods/beverages capable of modulating human immune function via the gut microbiome. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=functional%20bevarage" title="functional bevarage">functional bevarage</a>, <a href="https://publications.waset.org/abstracts/search?q=fermented%20beverage" title=" fermented beverage"> fermented beverage</a>, <a href="https://publications.waset.org/abstracts/search?q=gut%20microbiota%20functionality" title=" gut microbiota functionality"> gut microbiota functionality</a>, <a href="https://publications.waset.org/abstracts/search?q=immun%20system" title=" immun system"> immun system</a> </p> <a href="https://publications.waset.org/abstracts/151178/functional-beverage-to-boosting-immune-system-in-elderly" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/151178.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">112</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3024</span> Drivers and Barriers for Implementing Environmental Management in Beverage Processors: A Case of Thailand</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Auttasuriyanan%20Pakpoom">Auttasuriyanan Pakpoom</a>, <a href="https://publications.waset.org/abstracts/search?q=Setthasakko%20Watchaneeporn"> Setthasakko Watchaneeporn </a> </p> <p class="card-text"><strong>Abstract:</strong></p> The main purpose of this study is to gain a clearer understanding of key determinants that drive environmental management and barriers that hinder its development. The study employs semi-structured interviews with key informants accompanied by site observations. Key informants include production, environmental and plant managers of six beverage companies, including three Thai and three multinational companies in Thailand. It is found that corporate image, government subsidies, top management leadership and education institutes are four primary factors influencing the implementation of environmental management in the beverage processors. No demand from Asian buyers, employee resistance to change and lack of environmental knowledge are identified as barriers. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=environmental%20management" title="environmental management">environmental management</a>, <a href="https://publications.waset.org/abstracts/search?q=beverage" title=" beverage"> beverage</a>, <a href="https://publications.waset.org/abstracts/search?q=government%20subsidies" title=" government subsidies"> government subsidies</a>, <a href="https://publications.waset.org/abstracts/search?q=education%20institutes" title=" education institutes"> education institutes</a>, <a href="https://publications.waset.org/abstracts/search?q=employee%20resistance" title=" employee resistance"> employee resistance</a>, <a href="https://publications.waset.org/abstracts/search?q=environmental%20knowledge" title=" environmental knowledge"> environmental knowledge</a>, <a href="https://publications.waset.org/abstracts/search?q=Thailand" title=" Thailand"> Thailand</a> </p> <a href="https://publications.waset.org/abstracts/4301/drivers-and-barriers-for-implementing-environmental-management-in-beverage-processors-a-case-of-thailand" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/4301.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">250</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3023</span> Upgrading along Value Chains: Strategies for Thailand's Functional Milk Industry</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Panisa%20Harnpathananun">Panisa Harnpathananun</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This paper is 'Practical Experience Analysis' which aims to analyze critical obstacles hampering the growth of the functional milk industry and suggest recommendations to overcome those obstacles. Using the Sectoral Innovation System (SIS) along value chain analysis, it is found that restriction in regulation of milk disinfection process, difficulty of dairy entrepreneurs for health claim approval of functional food and beverage and lack of intermediary between entrepreneurs and certified units for certification of functional foods and milk are major causes that needed to be resolved. Consequently, policy recommendations are proposed to tackle the problems occurring throughout the value chain. For the upstream, a collaborative platform using the quadruple helix model is proposed in a pattern of effective dairy cooperatives. For the midstream, regulation issues of new process, extended shelf life (ESL) milk, or prolonged milk are necessary, which can be extended the global market opportunity. For the downstream, mechanism of intermediary between entrepreneurs and certified units can be assisted in certified process of functional milk, especially a process of 'health claim' approval. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Thailand" title="Thailand">Thailand</a>, <a href="https://publications.waset.org/abstracts/search?q=functional%20milk" title=" functional milk"> functional milk</a>, <a href="https://publications.waset.org/abstracts/search?q=supply%20chain" title=" supply chain"> supply chain</a>, <a href="https://publications.waset.org/abstracts/search?q=quadruple%20helix" title=" quadruple helix"> quadruple helix</a>, <a href="https://publications.waset.org/abstracts/search?q=intermediary" title=" intermediary"> intermediary</a>, <a href="https://publications.waset.org/abstracts/search?q=functional%20food" title=" functional food"> functional food</a> </p> <a href="https://publications.waset.org/abstracts/119200/upgrading-along-value-chains-strategies-for-thailands-functional-milk-industry" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/119200.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">148</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3022</span> The Factors Influencing Consumer Behavior of Beverage in Retail Stores Chiang Mai Province</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Winita%20Kitisak">Winita Kitisak</a>, <a href="https://publications.waset.org/abstracts/search?q=Boontarika%20Panyomoon"> Boontarika Panyomoon</a>, <a href="https://publications.waset.org/abstracts/search?q=Siriyakorn%20Nilpoun"> Siriyakorn Nilpoun</a>, <a href="https://publications.waset.org/abstracts/search?q=Nithit%20Yosit"> Nithit Yosit</a>, <a href="https://publications.waset.org/abstracts/search?q=Peeraya%20Somsak"> Peeraya Somsak</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The purpose of this study will affect the marketing mix that influences the consumers’ behavior towards beverage purchasing from retail stores. It aims to study the consumers and to better understand their behaviors and factors influencing their decision making on buying beverage in retail stores. We study the example of 400 consumers in Chiang Mai. The study shows that most of the respondents were male, 50 percent is 20-30 year old, and 36.66 percent is 31-40 year old, only 2.66 percent is upper 50 years old, bachelor’s degree holders, working in business field and student with 10,001-15,000 Baht income. Most buyers spend 4-6 times a week buying cheap beverage from retail stores. The consumer bought alcoholic beverages, green tea drinks, and soft drinks, but the mainly purchased product was beer. The results indicate that the brand of the product motivates more on consumers’ demand. While shelf displays, products presentation, and sales promotion affect the most on the consumers’ decision to purchase from the retail stores, the promotions moderately impact the consumers’ decision on purchasing from retail stores. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=consumer%20behavior" title="consumer behavior">consumer behavior</a>, <a href="https://publications.waset.org/abstracts/search?q=beverage" title=" beverage"> beverage</a>, <a href="https://publications.waset.org/abstracts/search?q=retail%20stores" title=" retail stores"> retail stores</a>, <a href="https://publications.waset.org/abstracts/search?q=convenience%20store" title=" convenience store"> convenience store</a> </p> <a href="https://publications.waset.org/abstracts/73484/the-factors-influencing-consumer-behavior-of-beverage-in-retail-stores-chiang-mai-province" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/73484.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">223</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3021</span> Searching for an Effective Marketing in the Food Supplement Industry in Japan</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Michiko%20Miyamoto">Michiko Miyamoto</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The market for "functional foods" and "foods with functional claims" that are effective in maintaining and improving health, has expanded year by year due to the entry of major food and beverage manufacturers following the introduction of the specified health food system in 1991 in Japan. To bring health claims related products or services to the market, it is necessary to let consumers to learn about these products or services; an effective marketing through advertising are important. This research proposes a framework for an effective advertisement medium for the food supplement industry by using survey data of 2,500 people. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=functional%20foods" title="functional foods">functional foods</a>, <a href="https://publications.waset.org/abstracts/search?q=dietary%20supplements" title=" dietary supplements"> dietary supplements</a>, <a href="https://publications.waset.org/abstracts/search?q=marketing%20strategy" title=" marketing strategy"> marketing strategy</a>, <a href="https://publications.waset.org/abstracts/search?q=structural%20equation%20modeling" title=" structural equation modeling"> structural equation modeling</a> </p> <a href="https://publications.waset.org/abstracts/132121/searching-for-an-effective-marketing-in-the-food-supplement-industry-in-japan" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/132121.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">144</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3020</span> Quality Service Standard of Food and Beverage Service Staff in Hotel</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Thanasit%20Suksutdhi">Thanasit Suksutdhi</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This survey research aims to study the standard of service quality of food and beverage service staffs in hotel business by studying the service standard of three sample hotels, Siam Kempinski Hotel Bangkok, Four Seasons Resort Chiang Mai, and Banyan Tree Phuket. In order to find the international service standard of food and beverage service, triangular research, i.e. quantitative, qualitative, and survey were employed. In this research, questionnaires and in-depth interview were used for getting the information on the sequences and method of services. There were three parts of modified questionnaires to measure service quality and guest’s satisfaction including service facilities, attentiveness, responsibility, reliability, and circumspection. This study used sample random sampling to derive subjects with the return rate of the questionnaires was 70% or 280. Data were analyzed by SPSS to find arithmetic mean, SD, percentage, and comparison by t-test and One-way ANOVA. The results revealed that the service quality of the three hotels were in the international level which could create high satisfaction to the international customers. Recommendations for research implementations were to maintain the area of good service quality, and to improve some dimensions of service quality such as reliability. Training in service standard, product knowledge, and new technology for employees should be provided. Furthermore, in order to develop the service quality of the industry, training collaboration between hotel organization and educational institutions in food and beverage service should be considered. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=service%20standard" title="service standard">service standard</a>, <a href="https://publications.waset.org/abstracts/search?q=food%20and%20beverage%20department" title=" food and beverage department"> food and beverage department</a>, <a href="https://publications.waset.org/abstracts/search?q=sequence%20of%20service" title=" sequence of service"> sequence of service</a>, <a href="https://publications.waset.org/abstracts/search?q=service%20method" title=" service method"> service method</a> </p> <a href="https://publications.waset.org/abstracts/9761/quality-service-standard-of-food-and-beverage-service-staff-in-hotel" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/9761.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">351</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3019</span> Impact of a Locally-Prepared Fermented Alcoholic Beverage from Jaggery on the Gut Bacterial Profile of the Tea-Tribal Populations of Assam, India</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Rupamoni%20Thakur">Rupamoni Thakur</a>, <a href="https://publications.waset.org/abstracts/search?q=Madhusmita%20Dehingia"> Madhusmita Dehingia</a>, <a href="https://publications.waset.org/abstracts/search?q=Narayan%20C.%20Talukdar"> Narayan C. Talukdar</a>, <a href="https://publications.waset.org/abstracts/search?q=Mojibur%20R.%20Khan"> Mojibur R. Khan</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The human gut is an extremely active fermentation site and is inhabited by diverse bacterial species. Consumption of alcoholic beverages has been shown to substantially modulate the human gut bacterial profile (GBP) of an individual. Assam, a major north-eastern state of India, is home to a number of tribal populations of which the tea-tribes form a major community. These tea-tribal communities are known to prepare and consume a locally-prepared alcoholic beverage from fermented jaggery, whose chemical composition is unknown. In this study, we demonstrate the effect of daily intake of the locally-prepared alcoholic beverage on the GBP of the tea-tribal communities and correlate it with the changes in the biochemical biomarkers of the population. The fecal bacterial diversity of 40 drinkers and 35 non-drinking healthy individuals were analyzed by polymerase chain reaction (PCR)–denaturing gradient gel electrophoresis (DGGE). The results suggested that the GBP was significantly modulated in the fermented-beverage consuming subjects. Significant difference was also observed in the serum biochemical parameters such as triglyceride, total cholesterol and the liver marker enzymes (ASAT/ALAT and GGT). Further studies to identify the GBP of drinkers vs non-drinkers through Next-generation Sequencing (NGS) analysis and to correlate the changes with the biochemical biomarkers of the population is underway. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=alcoholic%20beverage" title="alcoholic beverage">alcoholic beverage</a>, <a href="https://publications.waset.org/abstracts/search?q=gut%20bacterial%20profile" title=" gut bacterial profile"> gut bacterial profile</a>, <a href="https://publications.waset.org/abstracts/search?q=PCR-DGGE%20analysis" title=" PCR-DGGE analysis"> PCR-DGGE analysis</a>, <a href="https://publications.waset.org/abstracts/search?q=tea-tribes%20of%20India" title=" tea-tribes of India"> tea-tribes of India</a> </p> <a href="https://publications.waset.org/abstracts/60545/impact-of-a-locally-prepared-fermented-alcoholic-beverage-from-jaggery-on-the-gut-bacterial-profile-of-the-tea-tribal-populations-of-assam-india" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/60545.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">327</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3018</span> Perception of Hygiene Knowledge among Staff Working in Top Five Famous Restaurants of Male’</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Zulaikha%20Reesha%20Rashaad">Zulaikha Reesha Rashaad</a> </p> <p class="card-text"><strong>Abstract:</strong></p> One of the major factors which can contribute greatly to success of catering businesses is to employ food and beverage staff having sound hygiene knowledge. Individuals having sound knowledge of hygiene has a higher chance of following safe food practices in food production. One of the leading causes of food poisoning and food borne illnesses has been identified as lack of hygiene knowledge among food and beverage staff working in catering establishments and restaurants. This research aims to analyze the hygiene knowledge among food and beverage staff working in top five restaurants of Male’, in relation to their age, educational background, occupation and training. The research uses quantitative and descriptive methods in data collection and in data analysis. Data was obtained through random sampling technique with self-administered survey questionnaires which was completed by 60 respondents working in 5 different restaurants operating at top level in Male’. The respondents of the research were service staff and chefs working in these restaurants. The responses to the questionnaires have been analyzed by using SPSS. The results of the research indicated that age, education level, occupation and training correlated with hygiene knowledge perception scores. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=food%20and%20beverage%20staff" title="food and beverage staff">food and beverage staff</a>, <a href="https://publications.waset.org/abstracts/search?q=food%20poisoning" title=" food poisoning"> food poisoning</a>, <a href="https://publications.waset.org/abstracts/search?q=food%20production" title=" food production"> food production</a>, <a href="https://publications.waset.org/abstracts/search?q=hygiene%20knowledge" title=" hygiene knowledge"> hygiene knowledge</a> </p> <a href="https://publications.waset.org/abstracts/53042/perception-of-hygiene-knowledge-among-staff-working-in-top-five-famous-restaurants-of-male" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/53042.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">289</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3017</span> Estimation of Functional Response Model by Supervised Functional Principal Component Analysis</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Hyon%20I.%20Paek">Hyon I. Paek</a>, <a href="https://publications.waset.org/abstracts/search?q=Sang%20Rim%20Kim"> Sang Rim Kim</a>, <a href="https://publications.waset.org/abstracts/search?q=Hyon%20A.%20Ryu"> Hyon A. Ryu</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In functional linear regression, one typical problem is to reduce dimension. Compared with multivariate linear regression, functional linear regression is regarded as an infinite-dimensional case, and the main task is to reduce dimensions of functional response and functional predictors. One common approach is to adapt functional principal component analysis (FPCA) on functional predictors and then use a few leading functional principal components (FPC) to predict the functional model. The leading FPCs estimated by the typical FPCA explain a major variation of the functional predictor, but these leading FPCs may not be mostly correlated with the functional response, so they may not be significant in the prediction for response. In this paper, we propose a supervised functional principal component analysis method for a functional response model with FPCs obtained by considering the correlation of the functional response. Our method would have a better prediction accuracy than the typical FPCA method. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=supervised" title="supervised">supervised</a>, <a href="https://publications.waset.org/abstracts/search?q=functional%20principal%20component%20analysis" title=" functional principal component analysis"> functional principal component analysis</a>, <a href="https://publications.waset.org/abstracts/search?q=functional%20response" title=" functional response"> functional response</a>, <a href="https://publications.waset.org/abstracts/search?q=functional%20linear%20regression" title=" functional linear regression"> functional linear regression</a> </p> <a href="https://publications.waset.org/abstracts/177071/estimation-of-functional-response-model-by-supervised-functional-principal-component-analysis" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/177071.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">75</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3016</span> Toxicity of Bisphenol-A: Effects on Health and Regulations</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Tu%C4%9Fba%20%C3%96zdal">Tuğba Özdal</a>, <a href="https://publications.waset.org/abstracts/search?q=Ne%C5%9Fe%20%C5%9Eahin%20Ye%C5%9Fil%C3%A7ubuk"> Neşe Şahin Yeşilçubuk</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Bisphenol-A (BPA) is one of the highest volume chemicals produced worldwide in the plastic industry. This compound is mostly used in producing polycarbonate plastics that are often used for food and beverage storage, and BPA is also a component of epoxy resins that are used to line food and beverage containers. Studies performed in this area indicated that BPA could be extracted from such products while they are in contact with food. Therefore, BPA exposure is presumed. In this paper, the chemical structure of BPA, factors affecting BPA migration to food and beverages, effects on health, and recent regulations will be reviewed. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=BPA" title="BPA">BPA</a>, <a href="https://publications.waset.org/abstracts/search?q=health" title=" health"> health</a>, <a href="https://publications.waset.org/abstracts/search?q=regulations" title=" regulations"> regulations</a>, <a href="https://publications.waset.org/abstracts/search?q=toxicity" title=" toxicity"> toxicity</a> </p> <a href="https://publications.waset.org/abstracts/2168/toxicity-of-bisphenol-a-effects-on-health-and-regulations" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/2168.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">340</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3015</span> Efficiency and Scale Elasticity in Network Data Envelopment Analysis: An Application to International Tourist Hotels in Taiwan</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Li-Hsueh%20Chen">Li-Hsueh Chen</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Efficient operation is more and more important for managers of hotels. Unlike the manufacturing industry, hotels cannot store their products. In addition, many hotels provide room service, and food and beverage service simultaneously. When efficiencies of hotels are evaluated, the internal structure should be considered. Hence, based on the operational characteristics of hotels, this study proposes a DEA model to simultaneously assess the efficiencies among the room production division, food and beverage production division, room service division and food and beverage service division. However, not only the enhancement of efficiency but also the adjustment of scale can improve the performance. In terms of the adjustment of scale, scale elasticity or returns to scale can help to managers to make decisions concerning expansion or contraction. In order to construct a reasonable approach to measure the efficiencies and scale elasticities of hotels, this study builds an alternative variable-returns-to-scale-based two-stage network DEA model with the combination of parallel and series structures to explore the scale elasticities of the whole system, room production division, food and beverage production division, room service division and food and beverage service division based on the data of international tourist hotel industry in Taiwan. The results may provide valuable information on operational performance and scale for managers and decision makers. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=efficiency" title="efficiency">efficiency</a>, <a href="https://publications.waset.org/abstracts/search?q=scale%20elasticity" title=" scale elasticity"> scale elasticity</a>, <a href="https://publications.waset.org/abstracts/search?q=network%20data%20envelopment%20analysis" title=" network data envelopment analysis"> network data envelopment analysis</a>, <a href="https://publications.waset.org/abstracts/search?q=international%20tourist%20hotel" title=" international tourist hotel"> international tourist hotel</a> </p> <a href="https://publications.waset.org/abstracts/44908/efficiency-and-scale-elasticity-in-network-data-envelopment-analysis-an-application-to-international-tourist-hotels-in-taiwan" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/44908.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">225</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3014</span> The Effect of Artificial Intelligence on Food and Beverages</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Remon%20Karam%20Zakry%20Kelada">Remon Karam Zakry Kelada</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This survey research ambitions to examine the usual of carrier quality of meals and beverage provider staffs in lodge business by way of studying the carrier fashionable of 3 pattern inns, Siam Kempinski lodge Bangkok, four Seasons lodge Chiang Mai, and Banyan Tree Phuket. as a way to locate the international provider general of food and beverage provider, triangular research, i.e. quantitative, qualitative, and survey were hired. on this research, questionnaires and in-depth interview have been used for getting the statistics on the sequences and method of services. There had been three components of modified questionnaires to degree carrier pleasant and visitor’s satisfaction inclusive of carrier facilities, attentiveness, obligation, reliability, and circumspection. This observe used pattern random sampling to derive topics with the go back fee of the questionnaires changed into 70% or 280. information have been analyzed via SPSS to find mathematics mean, SD, percent, and comparison by using t-take a look at and One-manner ANOVA. The outcomes revealed that the service first-rate of the three lodges have been in the worldwide stage that could create excessive pride to the international clients. hints for studies implementations have been to hold the area of precise carrier satisfactory, and to enhance some dimensions of service fine together with reliability. training in service fashionable, product expertise, and new generation for employees must be provided. furthermore, for you to develop the provider pleasant of the enterprise, training collaboration among inn corporation and academic institutions in food and beverage carrier should be considered. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=food%20and%20beverage%20staff" title="food and beverage staff">food and beverage staff</a>, <a href="https://publications.waset.org/abstracts/search?q=food%20poisoning" title=" food poisoning"> food poisoning</a>, <a href="https://publications.waset.org/abstracts/search?q=food%20production" title=" food production"> food production</a>, <a href="https://publications.waset.org/abstracts/search?q=hygiene%20knowledge%20BPA" title=" hygiene knowledge BPA"> hygiene knowledge BPA</a>, <a href="https://publications.waset.org/abstracts/search?q=health" title=" health"> health</a>, <a href="https://publications.waset.org/abstracts/search?q=regulations" title=" regulations"> regulations</a>, <a href="https://publications.waset.org/abstracts/search?q=toxicity%20service%20standard" title=" toxicity service standard"> toxicity service standard</a>, <a href="https://publications.waset.org/abstracts/search?q=food%20and%20beverage%20department" title=" food and beverage department"> food and beverage department</a>, <a href="https://publications.waset.org/abstracts/search?q=sequence%20of%20service" title=" sequence of service"> sequence of service</a>, <a href="https://publications.waset.org/abstracts/search?q=service%20method" title=" service method"> service method</a> </p> <a href="https://publications.waset.org/abstracts/190596/the-effect-of-artificial-intelligence-on-food-and-beverages" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/190596.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">34</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3013</span> Determination of Vitamin C Red Guava (Psidium guajava Linn) Fruit Juice, with Variation of Beverage Packaging by Titrimetic Method Using 2,6- Dichlorophenol Indophenol</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Novriyanti%20Lubis">Novriyanti Lubis</a>, <a href="https://publications.waset.org/abstracts/search?q=Riska%20Prasetiawati"> Riska Prasetiawati</a>, <a href="https://publications.waset.org/abstracts/search?q=Wulan%20%20Septiani"> Wulan Septiani</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The quantitative analysis of vitamin C content from variations beverage packaging containing red guava (Psidium Guajava Linn) fruit juice had been done. In this study, four samples were obtained from the shopping center in Garut and Bandung City. Samples were tested quantitatively by 2,6-dichlorophenol indophenol titration method. The results showed different concentration of 4 samples consist of tetra pack packaging, tin, glass, and plastic bottles, such as; 17.99 mg/100 gr, 31.46 mg/100 gr, 13.00 mg/100 gr, and 12.01 mg/100 gr, respectively. These results indicated that the packaging variations affected the level of vitamin C content which was characterized by decreased levels of vitamin C. It means the levels of vitamin C from this research were not in accordance with nutritional value information on the packaging. Tetra pack packaging was the most stable compared to other packaging even though it had a shorter expired date than with other. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=vitamin%20C" title="vitamin C">vitamin C</a>, <a href="https://publications.waset.org/abstracts/search?q=variations%20beverage%20packaging" title=" variations beverage packaging"> variations beverage packaging</a>, <a href="https://publications.waset.org/abstracts/search?q=red%20guava" title=" red guava"> red guava</a>, <a href="https://publications.waset.org/abstracts/search?q=titration%202" title=" titration 2"> titration 2</a>, <a href="https://publications.waset.org/abstracts/search?q=6-%20dichlorophenol%20indophenol" title="6- dichlorophenol indophenol">6- dichlorophenol indophenol</a> </p> <a href="https://publications.waset.org/abstracts/76541/determination-of-vitamin-c-red-guava-psidium-guajava-linn-fruit-juice-with-variation-of-beverage-packaging-by-titrimetic-method-using-26-dichlorophenol-indophenol" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/76541.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">239</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3012</span> Optimisation of Stored Alcoholic Beverage Joufinai with Reverse Phase HPLC Method and Its Antioxidant Activities: North- East India</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Dibakar%20Chandra%20Deka">Dibakar Chandra Deka</a>, <a href="https://publications.waset.org/abstracts/search?q=Anamika%20Kalita%20Deka"> Anamika Kalita Deka</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Fermented alcoholic beverage production has its own stand among the tribal communities of North-East India. This biological oxidation method is followed by Ahom, Dimasa, Nishi, Miri, Bodo, Rabha tribes of this region. Bodo tribes among them not only prepare fermented alcoholic beverage but also store it for various time periods like 3 months, 6 months, 9 months, 12 months and 15 months etc. They prepare alcoholic beverage Jou (rice beer) following the fermentation of Oryza sativa with traditional yeast culture Amao. Saccharomyces cerevisiae is the main domain strain present in Amao. Dongphangrakep (Scoparia dulcis), Mwkhna (Clerodendrum viscosum), Thalir (Musa balbisina) and Khantal Bilai (Ananas cosmos) are the main plants used for Amao preparation. The stored Jou is known as Joufinai. They store the fermented mixture (rice and Amao) in anaerobic conditions for the preparation of Joufinai. We observed a successive increase in alcohol content from 3 months of storage period with 11.79 ± 0.010 (%, v/v) to 15.48 ± 0.070 (%, v/v) at 15 months of storage by a simple, reproducible and solution based colorimetric method. A positive linear correlation was also observed between pH and ethanol content with storage having correlation coefficient 0.981. Here, we optimised the detection of change in constituents of Joufinai during storage using reverse phase HPLC method. We found acetone, ethanol, acetic acid, glycerol as main constituents present in Joufinai. A very good correlation was observed from 3 months to 15 months of storage periods with its constituents. Increase in glycerol content was also detected with storage periods and hence Joufinai can be use as a precursor of above stated compounds. We also observed antioxidant activities increase from 0.056 ±2.80 mg/mL for 3 months old to 0.078± 5.33 mg/mL (in ascorbic acid equivalents) for 15 month old beverage by DPPH radical scavenging method. Therefore, we aimed for scientific validation of storage procedure used by Bodos in Joufinai production and to convert the Bodos’ traditional alcoholic beverage to a commercial commodity through our study. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Amao" title="Amao">Amao</a>, <a href="https://publications.waset.org/abstracts/search?q=correlation" title=" correlation"> correlation</a>, <a href="https://publications.waset.org/abstracts/search?q=beverage" title=" beverage"> beverage</a>, <a href="https://publications.waset.org/abstracts/search?q=joufinai" title=" joufinai"> joufinai</a> </p> <a href="https://publications.waset.org/abstracts/40168/optimisation-of-stored-alcoholic-beverage-joufinai-with-reverse-phase-hplc-method-and-its-antioxidant-activities-north-east-india" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/40168.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">320</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3011</span> Impact of Fermentation Time and Microbial Source on Physicochemical Properties, Total Phenols and Antioxidant Activity of Finger Millet Malt Beverage</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Henry%20O.%20Udeha">Henry O. Udeha</a>, <a href="https://publications.waset.org/abstracts/search?q=Kwaku%20G.%20Duodub"> Kwaku G. Duodub</a>, <a href="https://publications.waset.org/abstracts/search?q=Afam%20I.%20O.%20Jideanic"> Afam I. O. Jideanic</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Finger millet (FM) [Eleusine coracana] is considered as a potential ‘‘super grain’’ by the United States National Academies as one of the most nutritious among all the major cereals. The regular consumption of FM-based diets has been associated with reduced risk of diabetes, cataract and gastrointestinal tract disorder. Hyperglycaemic, hypocholesterolaemic and anticataractogenic, and other health improvement properties have been reported. This study examined the effect of fermentation time and microbial source on physicochemical properties, phenolic compounds and antioxidant activity of two finger millet (FM) malt flours. Sorghum was used as an external reference. The grains were malted, mashed and fermented using the grain microflora and Lactobacillus fermentum. The phenolic compounds of the resulting beverage were identified and quantified using ultra-performance liquid chromatography (UPLC) and mass spectrometer system (MS). A fermentation-time dependent decrease in pH and viscosities of the beverages, with a corresponding increase in sugar content were noted. The phenolic compounds found in the FM beverages were protocatechuic acid, catechin and epicatechin. Decrease in total phenolics of the beverages was observed with increased fermentation time. The beverages exhibited 2, 2-diphenyl-1-picrylhydrazyl, 2, 2՛-azinobis-3-ethylbenzthiazoline-6-sulfonic acid radical scavenging action and iron reducing activities, which were significantly (p < 0.05) reduced at 96 h fermentation for both microbial sources. The 24 h fermented beverages retained a higher amount of total phenolics and had higher antioxidant activity compared to other fermentation periods. The study demonstrates that FM could be utilised as a functional grain in the production of non-alcoholic beverage with important phenolic compounds for health promotion and wellness. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=antioxidant%20activity" title="antioxidant activity">antioxidant activity</a>, <a href="https://publications.waset.org/abstracts/search?q=eleusine%20coracana" title=" eleusine coracana"> eleusine coracana</a>, <a href="https://publications.waset.org/abstracts/search?q=fermentation" title=" fermentation"> fermentation</a>, <a href="https://publications.waset.org/abstracts/search?q=phenolic%20compounds" title=" phenolic compounds"> phenolic compounds</a> </p> <a href="https://publications.waset.org/abstracts/146346/impact-of-fermentation-time-and-microbial-source-on-physicochemical-properties-total-phenols-and-antioxidant-activity-of-finger-millet-malt-beverage" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/146346.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">107</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3010</span> Cleaner Production Framework for an Beverage Manufacturing Company</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Ignatio%20Madanhire">Ignatio Madanhire</a>, <a href="https://publications.waset.org/abstracts/search?q=Charles%20Mbohwa"> Charles Mbohwa</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This study explores to improve the resource efficiency, waste water reduction and to reduce losses of raw materials in a beverage making industry. A number of cleaner production technologies were put across in this work. It was also noted that cleaner production technology practices are not only desirable from the environmental point of view, but they also make good economic sense, in their contribution to the bottom line by conserving resources like energy, raw materials and manpower, improving yield as well as reducing treatment/disposal costs. This work is a resource in promoting adoption and implementation of CP in other industries for sustainable development. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=resource%20efficiency" title="resource efficiency">resource efficiency</a>, <a href="https://publications.waset.org/abstracts/search?q=beverages" title=" beverages"> beverages</a>, <a href="https://publications.waset.org/abstracts/search?q=reduce%20losses" title=" reduce losses"> reduce losses</a>, <a href="https://publications.waset.org/abstracts/search?q=cleaner%20production" title=" cleaner production"> cleaner production</a>, <a href="https://publications.waset.org/abstracts/search?q=energy" title=" energy"> energy</a>, <a href="https://publications.waset.org/abstracts/search?q=yield" title=" yield "> yield </a> </p> <a href="https://publications.waset.org/abstracts/13409/cleaner-production-framework-for-an-beverage-manufacturing-company" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/13409.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">416</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3009</span> Cytoxicity Studies of Sachets Beverages Using Allium Cepa Test</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Ja%E2%80%99Afar%20Umar">Ja’Afar Umar</a>, <a href="https://publications.waset.org/abstracts/search?q=Naziru%20Salisu">Naziru Salisu</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The consumption of powdered or industrialized juices has increased globally due to the fast pace of city life. These foods, with their attractive color, odor, and taste, are easily diluted in water and can lead to obesity, diabetes, hypertension, and cardiovascular problems. In a study, 80 purple varieties of onion bulbs were used to evaluate the cytotoxicity of the Tiara and Bevi mix beverage powder. The viability of the bulbs was tested using the A. cepa toxicity test. The bulbs were divided into five groups, and the root growth was recorded. The mixture was then squashed in a 45% acetic acid solution and examined for chromosomal abnormalities. The chromosomal abnormalities were classified as bridges, c-mitoses, vagrants, fragments, stickiness, bi-nuclei, and multi-polar. The study found that the highest number of dividing cells was in the negative control group, followed by the group treated with BM beverage. The highest number of aberrant cells was in the group treated with TR beverage, followed by BM 5%. Stickiness of cells was observed in both BM and TR 5% beverage concentrations. No lagging chromosome was present in the negative control group. The highest mitotic index was in the negative control group, and bridge fragrance was observed in the groups treated with different beverages. This study highlights the importance of Allium cepa L. in genotoxic substance testing, revealing chromosomal and mitotic abnormalities in root tip cells. The study also reveals that at 5% concentrations, root growth decreases, indicating potential genetic abnormalities in Allium cepa's genetic material. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=cytotoxicity" title="cytotoxicity">cytotoxicity</a>, <a href="https://publications.waset.org/abstracts/search?q=Allium%20cepa" title=" Allium cepa"> Allium cepa</a>, <a href="https://publications.waset.org/abstracts/search?q=Beverages" title=" Beverages"> Beverages</a>, <a href="https://publications.waset.org/abstracts/search?q=Chromosome" title=" Chromosome"> Chromosome</a> </p> <a href="https://publications.waset.org/abstracts/192756/cytoxicity-studies-of-sachets-beverages-using-allium-cepa-test" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/192756.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">16</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3008</span> Self-Efficacy, Self-Knowledge, Empathy and Psychological Well-Being as Predictors of Workers’ Job Performance in Food and Beverage Industries in the South-West, Nigeria</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Michael%20Ayodeji%20Boyede">Michael Ayodeji Boyede</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Studies have shown that workers’ job performance is very low in Nigeria, especially in the food and beverage industry. This trend had been partially attributed to low workers’ self-efficacy, poor self-knowledge, lack of empathy and poor psychological well-being. The descriptive survey design was adopted. Four factories were purposively selected from three states in Southwestern, Nigeria (Lagos, Ogun and Oyo States). Proportionate random sampling techniques were used in selecting 1,820 junior and supervisory cadre workers in Nestle Plc (369), Coca-Cola Plc (392), Cadbury Plc (443) and Nigeria Breweries (616). The five research instruments used were: Workers’ self-efficacy (r=0.81), Workers’ self-knowledge (r=0.78), Workers’ empathy (r=0.74), Workers’ psychological well-being (r=0.70) and Workers’ performance rating (r=0.72) scales. Quantitative data were analysed using Pearson product moment correlation, Multiple regression at 0.05 level of significance. Findings show that there were significant relationships between Workers’ job performance and self-efficacy (r=.56), self-knowledge (r=.54), Empathy (r=.55) and Psychological Well-being (r=.69) respectively. Self-efficacy, self-knowledge, empathy and psychological well-being jointly predict workers’ job performance (F (4,1815) = 491.05) accounting for 52.0% of its variance. Psychological well-being (B=.52). Self-efficacy (B=.10), self-knowledge (B=.11), empathy (B=. 09) had predictive relative weights on workers’ job performance. Inadequate knowledge and training of the supervisors led to a mismatch of workers thereby reducing workers’ job performance. High self-efficacy, empathy, psychological well-being and good self-knowledge influence workers job performance in the food and beverage industry. Based on the finding employers of labour should provide work environment that would enhance and promote the development of these factors among the workers. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=self-efficacy" title="self-efficacy">self-efficacy</a>, <a href="https://publications.waset.org/abstracts/search?q=self-knowledge" title=" self-knowledge"> self-knowledge</a>, <a href="https://publications.waset.org/abstracts/search?q=empathy" title=" empathy"> empathy</a>, <a href="https://publications.waset.org/abstracts/search?q=psychological%20well-being" title=" psychological well-being"> psychological well-being</a>, <a href="https://publications.waset.org/abstracts/search?q=job%20performance" title=" job performance"> job performance</a> </p> <a href="https://publications.waset.org/abstracts/77946/self-efficacy-self-knowledge-empathy-and-psychological-well-being-as-predictors-of-workers-job-performance-in-food-and-beverage-industries-in-the-south-west-nigeria" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/77946.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">261</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3007</span> Development of Sulfite Biosensor Based on Sulfite Oxidase Immobilized on 3-Aminoproplytriethoxysilane Modified Indium Tin Oxide Electrode</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Pawasuth%20Saengdee">Pawasuth Saengdee</a>, <a href="https://publications.waset.org/abstracts/search?q=Chamras%20Promptmas"> Chamras Promptmas</a>, <a href="https://publications.waset.org/abstracts/search?q=Ting%20Zeng"> Ting Zeng</a>, <a href="https://publications.waset.org/abstracts/search?q=Silke%20Leimk%C3%BChler"> Silke Leimkühler</a>, <a href="https://publications.waset.org/abstracts/search?q=Ulla%20Wollenberger"> Ulla Wollenberger</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Sulfite has been used as a versatile preservative to limit the microbial growth and to control the taste in some food and beverage. However, it has been reported to cause a wide spectrum of severe adverse reactions. Therefore, it is important to determine the amount of sulfite in food and beverage to ensure consumer safety. An efficient electrocatalytic biosensor for sulfite detection was developed by immobilizing of human sulfite oxidase (hSO) on 3-aminoproplytriethoxysilane (APTES) modified indium tin oxide (ITO) electrode. Cyclic voltammetry was employed to investigate the electrochemical characteristics of the hSO modified ITO electrode for various pretreatment and binding conditions. Amperometry was also utilized to demonstrate the current responses of the sulfite sensor toward sodium sulfite in an aqueous solution at a potential of 0 V (vs. Ag/AgCl 1 M KCl). The proposed sulfite sensor has a linear range between 0.5 to 2 mM with a correlation coefficient 0.972. Then, the additional polymer layer of PVA was introduced to extend the linear range of sulfite sensor and protect the enzyme. The linear range of sulfite sensor with 5% coverage increases from 2.8 to 20 mM at a correlation coefficient of 0.983. In addition, the stability of sulfite sensor with 5% PVA coverage increases until 14 days when kept in 0.5 mM Tris-buffer, pH 7.0 at 4 8C. Therefore, this sensor could be applied for the detection of sulfite in the real sample, especially in food and beverage. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=sulfite%20oxidase" title="sulfite oxidase">sulfite oxidase</a>, <a href="https://publications.waset.org/abstracts/search?q=bioelectrocatalytsis" title=" bioelectrocatalytsis"> bioelectrocatalytsis</a>, <a href="https://publications.waset.org/abstracts/search?q=indium%20tin%20oxide" title=" indium tin oxide"> indium tin oxide</a>, <a href="https://publications.waset.org/abstracts/search?q=direct%20electrochemistry" title=" direct electrochemistry"> direct electrochemistry</a>, <a href="https://publications.waset.org/abstracts/search?q=sulfite%20sensor" title=" sulfite sensor"> sulfite sensor</a> </p> <a href="https://publications.waset.org/abstracts/67534/development-of-sulfite-biosensor-based-on-sulfite-oxidase-immobilized-on-3-aminoproplytriethoxysilane-modified-indium-tin-oxide-electrode" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/67534.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">231</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3006</span> A Fundamental Functional Equation for Lie Algebras</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Ih-Ching%20Hsu">Ih-Ching Hsu</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Inspired by the so called Jacobi Identity (x y) z + (y z) x + (z x) y = 0, the following class of functional equations EQ I: F [F (x, y), z] + F [F (y, z), x] + F [F (z, x), y] = 0 is proposed, researched and generalized. Research methodologies begin with classical methods for functional equations, then evolve into discovering of any implicit algebraic structures. One of this paper’s major findings is that EQ I, under two additional conditions F (x, x) = 0 and F (x, y) + F (y, x) = 0, proves to be a fundamental functional equation for Lie Algebras. Existence of non-trivial solutions for EQ I can be proven by defining F (p, q) = [p q] = pq –qp, where p and q are quaternions, and pq is the quaternion product of p and q. EQ I can be generalized to the following class of functional equations EQ II: F [G (x, y), z] + F [G (y, z), x] + F [G (z, x), y] = 0. Concluding Statement: With a major finding proven, and non-trivial solutions derived, this research paper illustrates and provides a new functional equation scheme for studies in two major areas: (1) What underlying algebraic structures can be defined and/or derived from EQ I or EQ II? (2) What conditions can be imposed so that conditional general solutions to EQ I and EQ II can be found, investigated and applied? <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=fundamental%20functional%20equation" title="fundamental functional equation">fundamental functional equation</a>, <a href="https://publications.waset.org/abstracts/search?q=generalized%20functional%20equations" title=" generalized functional equations"> generalized functional equations</a>, <a href="https://publications.waset.org/abstracts/search?q=Lie%20algebras" title=" Lie algebras"> Lie algebras</a>, <a href="https://publications.waset.org/abstracts/search?q=quaternions" title=" quaternions"> quaternions</a> </p> <a href="https://publications.waset.org/abstracts/76600/a-fundamental-functional-equation-for-lie-algebras" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/76600.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">223</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3005</span> Container Chaos: The Impact of a Casual Game on Learning and Behavior</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Lori%20L.%20Scarlatos">Lori L. Scarlatos</a>, <a href="https://publications.waset.org/abstracts/search?q=Ryan%20Courtney"> Ryan Courtney</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This paper explores the impact that playing a casual game can have on a player's learning and subsequent behavior. A casual mobile game, Container Chaos, was created to teach undergraduate students about the carbon footprint of various disposable beverage containers. Learning was tested with a short quiz, and behavior was tested by observing which beverage containers players choose when offered a drink and a snack. The game was tested multiple times, under a variety of different circumstances. Findings of these tests indicate that, with extended play over time, players can learn new information and sometimes even change their behavior as a result. This has implications for how other casual games can be used to teach concepts and possibly modify behavior. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=behavior" title="behavior">behavior</a>, <a href="https://publications.waset.org/abstracts/search?q=carbon%20footprint" title=" carbon footprint"> carbon footprint</a>, <a href="https://publications.waset.org/abstracts/search?q=casual%20games" title=" casual games"> casual games</a>, <a href="https://publications.waset.org/abstracts/search?q=environmental%20impact" title=" environmental impact"> environmental impact</a>, <a href="https://publications.waset.org/abstracts/search?q=material%20sciences" title=" material sciences"> material sciences</a> </p> <a href="https://publications.waset.org/abstracts/117765/container-chaos-the-impact-of-a-casual-game-on-learning-and-behavior" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/117765.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">160</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3004</span> Corporate Social Responsibility and Competitiveness: An Empirical Research Applied to Food and Beverage Industry in Croatia</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Mirjana%20Dragas">Mirjana Dragas</a>, <a href="https://publications.waset.org/abstracts/search?q=Marli%20Gonan%20Bozac"> Marli Gonan Bozac</a>, <a href="https://publications.waset.org/abstracts/search?q=Morena%20Paulisic"> Morena Paulisic</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Corporate social responsibility (CSR) is a balance between strategic and financial goals of companies, as well as social needs. The integration of competitive strategy and CSR in food and beverage industry has allowed companies to find new sources of competitive advantage. The paper discusses the fact that socially responsible companies encourage co-operation with socially responsible suppliers in order to strengthen market competitiveness. In addition to the descriptive interpretation of the results obtained by a questionnaire, factor analysis was used, while principal components analysis was applied as a factor extraction method. The research results based on two multiple regression analyses show that: (1) selecting the CSR supplier explains a statistically significant part of the variance of the results on the scale of financial aspects of competitiveness (as much as 44.7% of the explained variance); and (2) selecting the CSR supplier is a significant predictor of non-financial aspects of competitiveness (explains 43.9% of the variance of the results on the scale of non-financial aspects of competitiveness). A successful competitive strategy must ultimately support the growth strategy. This implies an analytical approach to finding factors that influence competitiveness through socially sustainable solutions and satisfactory top management decisions. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=competitiveness" title="competitiveness">competitiveness</a>, <a href="https://publications.waset.org/abstracts/search?q=corporate%20social%20responsibility" title=" corporate social responsibility"> corporate social responsibility</a>, <a href="https://publications.waset.org/abstracts/search?q=food%20and%20beverage%20industry" title=" food and beverage industry"> food and beverage industry</a>, <a href="https://publications.waset.org/abstracts/search?q=supply%20chain%20decision%20making" title=" supply chain decision making"> supply chain decision making</a> </p> <a href="https://publications.waset.org/abstracts/85963/corporate-social-responsibility-and-competitiveness-an-empirical-research-applied-to-food-and-beverage-industry-in-croatia" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/85963.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">360</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3003</span> Consumer Choice Determinants in Context of Functional Food</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=E.%20Grochowska-Niedworok">E. Grochowska-Niedworok</a>, <a href="https://publications.waset.org/abstracts/search?q=K.%20Bruka%C5%82o"> K. Brukało</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20Kardas"> M. Kardas</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The aim of this study was to analyze and evaluate the consumption of functional food by consumers by: age, sex, formal education level, place of residence and diagnosed diseases. The study employed an ad hoc questionnaire in a group of 300 inhabitants of Upper Silesia voivodship. Knowledge of functional food among the group covered in the study was far from satisfactory. The choice of functional food was of intuitive character. In addition, the group covered was more likely to choose pharmacotherapy instead of diet-related prevention then, which can be associated with presumption of too distant effects and a long period of treatment. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=consumer%20choice" title="consumer choice">consumer choice</a>, <a href="https://publications.waset.org/abstracts/search?q=functional%20food" title=" functional food"> functional food</a>, <a href="https://publications.waset.org/abstracts/search?q=healthy%20lifestyle" title=" healthy lifestyle"> healthy lifestyle</a>, <a href="https://publications.waset.org/abstracts/search?q=consumer%20knowledge" title=" consumer knowledge"> consumer knowledge</a> </p> <a href="https://publications.waset.org/abstracts/62371/consumer-choice-determinants-in-context-of-functional-food" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/62371.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">256</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3002</span> Monotonicity of the Jensen Functional for f-Divergences via the Zipf-Mandelbrot Law</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Neda%20Lovri%C4%8Devi%C4%87">Neda Lovričević</a>, <a href="https://publications.waset.org/abstracts/search?q=%C4%90ilda%20%20Pe%C4%8Dari%C4%87"> Đilda Pečarić</a>, <a href="https://publications.waset.org/abstracts/search?q=Josip%20Pe%C4%8Dari%C4%87"> Josip Pečarić</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The Jensen functional in its discrete form is brought in relation to the Csiszar divergence functional, this time via its monotonicity property. This approach presents a generalization of the previously obtained results that made use of interpolating Jensen-type inequalities. Thus the monotonicity property is integrated with the Zipf-Mandelbrot law and applied to f-divergences for probability distributions that originate from the Csiszar divergence functional: Kullback-Leibler divergence, Hellinger distance, Bhattacharyya distance, chi-square divergence, total variation distance. The Zipf-Mandelbrot and the Zipf law are widely used in various scientific fields and interdisciplinary and here the focus is on the aspect of the mathematical inequalities. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Jensen%20functional" title="Jensen functional">Jensen functional</a>, <a href="https://publications.waset.org/abstracts/search?q=monotonicity" title=" monotonicity"> monotonicity</a>, <a href="https://publications.waset.org/abstracts/search?q=Csiszar%20divergence%20functional" title=" Csiszar divergence functional"> Csiszar divergence functional</a>, <a href="https://publications.waset.org/abstracts/search?q=f-divergences" title=" f-divergences"> f-divergences</a>, <a href="https://publications.waset.org/abstracts/search?q=Zipf-Mandelbrot%20law" title=" Zipf-Mandelbrot law"> Zipf-Mandelbrot law</a> </p> <a href="https://publications.waset.org/abstracts/107243/monotonicity-of-the-jensen-functional-for-f-divergences-via-the-zipf-mandelbrot-law" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/107243.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">142</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3001</span> Functional Dyspepsia and Irritable Bowel Syndrome: Life sketches of Functional Illnesses (Non-Organic) in West Bengal, India</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Urmita%20Chakraborty">Urmita Chakraborty</a> </p> <p class="card-text"><strong>Abstract:</strong></p> To start with, Organic Illnesses are no longer considered as only health difficulties. Functional Illnesses that are emotional in origin have become the search areas in many investigations. In the present study, an attempt has made to study the psychological nature of Functional Gastro-Intestinal Disorders (FGID) in West Bengal. In the specialty of Gastroenterology, the medically unexplained symptom-based conditions are known as Functional Gastrointestinal Disorder (FGID). In the present study, Functional Dyspepsia (FD) and Irritable Bowel Syndrome (IBS) have been taken for investigations. 72 cases have been discussed in this context. Results of the investigation have been analyzed in terms of a qualitative framework. Theoretical concepts on persistent thoughts and behaviors will be delineated in the analysis. Processes of self-categorization will be implemented too. Aspects of Attachments and controlling of affect as well as meta-cognitive appraisals are further considered for the depiction. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=functional%20dyspepsia" title="functional dyspepsia">functional dyspepsia</a>, <a href="https://publications.waset.org/abstracts/search?q=irritable%20bowel%20syndrome" title=" irritable bowel syndrome"> irritable bowel syndrome</a>, <a href="https://publications.waset.org/abstracts/search?q=self-categorization" title=" self-categorization"> self-categorization</a> </p> <a href="https://publications.waset.org/abstracts/21051/functional-dyspepsia-and-irritable-bowel-syndrome-life-sketches-of-functional-illnesses-non-organic-in-west-bengal-india" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/21051.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">566</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3000</span> Effect of Fermented Orange Juice Intake on Urinary 6‑Sulfatoxymelatonin in Healthy Volunteers</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=I.%20Cerrillo">I. Cerrillo</a>, <a href="https://publications.waset.org/abstracts/search?q=A.%20Carrillo-Vico"> A. Carrillo-Vico</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20A.%20Ortega"> M. A. Ortega</a>, <a href="https://publications.waset.org/abstracts/search?q=B.%20Escudero-L%C3%B3pez"> B. Escudero-López</a>, <a href="https://publications.waset.org/abstracts/search?q=N.%20%C3%81lvarez-S%C3%A1nchez"> N. Álvarez-Sánchez</a>, <a href="https://publications.waset.org/abstracts/search?q=F.%20Mart%C3%ADn"> F. Martín</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20S.%20Fern%C3%A1ndez-Pach%C3%B3n"> M. S. Fernández-Pachón</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Melatonin is a bioactive compound involved in multiple biological activities such as glucose tolerance, circadian rhythm regulation, antioxidant defense or immune system action. In elderly subjects the intake of foods and drinks rich in melatonin is very important due to its endogenous level decreases with age. Alcoholic fermentation is a process carried out in fruits, vegetables and legumes to obtain new products with improved bioactive compounds profile in relation to original substrates. Alcoholic fermentation process carried out by Saccharomycetaceae var. Pichia kluyveri induces an important synthesis of melatonin in orange juice. A novel beverage derived of fermented orange juice could be a promising source of this bioactive compound. The aim of the present study was to determine whether the acute intake of fermented orange juice increase the levels of urinary 6-sulfatoxymelatonin in healthy humans. Nine healthy volunteers (7 women and 2 men), aged between 20 and 25 years old and BMI of 21.1  2.4 kg/m2, were recruited. On the study day, participants ingested 500 mL of fermented orange juice. The first urine collection was made before fermented orange juice consumption (basal). The rest of urine collections were made in the following time intervals after fermented orange juice consumption: 0-2, 2-5, 5-10, 10- 15 and 15-24 hours. During the experimental period only the consumption of water was allowed. At lunch time a meal was provided (60 g of white bread, two slices of ham, a slice of cheese, 125 g of sweetened natural yoghurt and water). The subjects repeated the protocol with orange juice following a 2-wk washout period between both types of beverages. The levels of 6-sulfatoxymelatonin (6-SMT) were measured in urine recollected at different time points using the Melatonin-Sulfate Urine ELISA (IBL International GMBH, Hamburg, Germany). Levels of 6-SMT were corrected to those of creatinine for each sample. A significant (p < 0.05) increase in urinary 6-SMT levels was observed between 2-5 hours after fermented orange juice ingestion with respect to basal values (increase of 67,8 %). The consumption of orange juice did not induce any significant change in urinary 6-SMT levels. In addition, urinary 6-SMT levels obtained between 2-5 hours after fermented orange juice ingestion (115,6 ng/mg) were significantly different (p < 0.05) from those of orange juice (42,4 ng/mg). The enhancement of urinary 6-SMT after the ingestion of 500 mL of fermented orange juice in healthy humans compared to orange juice could be an important advantage of this novel product as an excellent source of melatonin. Fermented orange juice could be a new functional food, and its consumption could exert a potentially positive effect on health in both the maintenance of health status and the prevention of chronic diseases. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=fermented%20orange%20juice" title="fermented orange juice">fermented orange juice</a>, <a href="https://publications.waset.org/abstracts/search?q=functional%20beverage" title=" functional beverage"> functional beverage</a>, <a href="https://publications.waset.org/abstracts/search?q=healthy%20human" title=" healthy human"> healthy human</a>, <a href="https://publications.waset.org/abstracts/search?q=melatonin" title=" melatonin"> melatonin</a> </p> <a href="https://publications.waset.org/abstracts/63461/effect-of-fermented-orange-juice-intake-on-urinary-6sulfatoxymelatonin-in-healthy-volunteers" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/63461.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">405</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">2999</span> Overcoming Obstacles in UHTHigh-protein Whey Beverages by Microparticulation Process: Scientific and Technological Aspects</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Shahram%20Naghizadeh%20Raeisi">Shahram Naghizadeh Raeisi</a>, <a href="https://publications.waset.org/abstracts/search?q=Ali%20Alghooneh"> Ali Alghooneh</a>, <a href="https://publications.waset.org/abstracts/search?q=Seyed%20Jalal%20Razavi%20Zahedkolaei"> Seyed Jalal Razavi Zahedkolaei</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Herein, a shelf stable (no refrigeration required) UHT processed, aseptically packaged whey protein drink was formulated by using a new strategy in microparticulate process. Applying thermal and two-dimensional mechanical treatments simultaneously, a modified protein (MWPC-80) was produced. Then the physical, thermal and thermodynamic properties of MWPC-80 were assessed using particle size analysis, dynamic temperature sweep (DTS), and differential scanning calorimetric (DSC) tests. Finally, using MWPC-80, a new RTD beverage was formulated, and shelf stability was assessed for three months at ambient temperature (25 °C). Non-isothermal dynamic temperature sweep was performed, and the results were analyzed by a combination of classic rate equation, Arrhenius equation, and time-temperature relationship. Generally, results showed that temperature dependency of the modified sample was significantly (Pvalue<0.05) less than the control one contained WPC-80. The changes in elastic modulus of the MWPC did not show any critical point at all the processed stages, whereas, the control sample showed two critical points during heating (82.5 °C) and cooling (71.10 °C) stages. Thermal properties of samples (WPC-80 & MWPC-80) were assessed using DSC with 4 °C /min heating speed at 20-90 °C heating range. Results did not show any thermal peak in MWPC DSC curve, which suggested high thermal resistance. On the other hands, WPC-80 sample showed a significant thermal peak with thermodynamic properties of ∆G:942.52 Kj/mol ∆H:857.04 Kj/mole and ∆S:-1.22Kj/mole°K. Dynamic light scattering was performed and results showed 0.7 µm and 15 nm average particle size for MWPC-80 and WPC-80 samples, respectively. Moreover, particle size distribution of MWPC-80 and WPC-80 were Gaussian-Lutresian and normal, respectively. After verification of microparticulation process by DTS, PSD and DSC analyses, a 10% why protein beverage (10% w/w/ MWPC-80, 0.6% w/w vanilla flavoring agent, 0.1% masking flavor, 0.05% stevia natural sweetener and 0.25% citrate buffer) was formulated and UHT treatment was performed at 137 °C and 4 s. Shelf life study did not show any jellification or precipitation of MWPC-80 contained beverage during three months storage at ambient temperature, whereas, WPC-80 contained beverage showed significant precipitation and jellification after thermal processing, even at 3% w/w concentration. Consumer knowledge on nutritional advantages of whey protein increased the request for using this protein in different food systems especially RTD beverages. These results could make a huge difference in this industry. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=high%20protein%20whey%20beverage" title="high protein whey beverage">high protein whey beverage</a>, <a href="https://publications.waset.org/abstracts/search?q=micropartiqulation" title=" micropartiqulation"> micropartiqulation</a>, <a href="https://publications.waset.org/abstracts/search?q=two-dimentional%20mechanical%20treatments" title=" two-dimentional mechanical treatments"> two-dimentional mechanical treatments</a>, <a href="https://publications.waset.org/abstracts/search?q=thermodynamic%20properties" title=" thermodynamic properties"> thermodynamic properties</a> </p> <a href="https://publications.waset.org/abstracts/169209/overcoming-obstacles-in-uhthigh-protein-whey-beverages-by-microparticulation-process-scientific-and-technological-aspects" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/169209.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">73</span> </span> </div> </div> <ul class="pagination"> <li class="page-item disabled"><span class="page-link">&lsaquo;</span></li> <li class="page-item active"><span class="page-link">1</span></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=functional%20beverage&page=2">2</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=functional%20beverage&page=3">3</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=functional%20beverage&page=4">4</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=functional%20beverage&page=5">5</a></li> <li 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