Abstract: Fruits and vegetables are the essentials of a healthy
diet, mainly because of their antioxidant properties contributing to
disease blockage especially for some certain types of cancer. Being a
favourite fruit, citrus are produced for economic and commercial
purposes worldwide. Particularly, lemon fruit (Citrus limon L.), has
an important place in export products of Turkey. Lemon has a great
importance on human nutrition with regard to being a source of
nutrients, flavonoids, vitamin C and minerals. It is used for food
flavouring and pickling and also processed for lemonade. By
processing citrus into fruit juices, consumption may increase and also
become easier. Like many fruits and vegetables lemons are cheap and
abundant during harvesting period, while they are quite expensive in
other seasons. Lemon juice and concentrate production allows
consumers to get benefits from lemon fruit in any time of the year.
Lemonade is getting in to the focus of consumers’ attention
preferring non-carbonated drinks. The demand of healthy, convenient
functional foods affects consumer trends through innovative
products. For this reason, lemonade could be enriched with different
natural herb extracts such as ginger (Zingiber officinale), linden (Tilia
cordata), and mint (Mentha piperita).
Abstract: Nowadays, butyl acetate, a pineapple flavor has been applied widely in food, beverage, cosmetic and pharmaceutical industries. In this study, Butyl acetate, a flavor ester was successfully synthesized via green synthesis of enzymatic reaction route. Commercial immobilized lipase from Rhizomucor miehei (Lipozyme RMIM) was used as biocatalyst in the esterification reaction between acetic acid and butanol. Various reaction parameters such as reaction time (RT), temperature (T) and amount of enzyme (E) were chosen to optimize the reaction synthesis in solvent-free system. The optimum condition to produce butyl acetate was at reaction time (RT), 18 hours; temperature (T), 37°C and amount of enzyme, 25 % (w/w of total substrate). Analysis of yield showed that at optimum condition, >78 % of butyl acetate was produced. The product was confirmed as butyl acetate from FTIR analysis whereby the presence of an ester group was observed at wavenumber of 1742 cm-1.
Abstract: The objective of this research was to study the themes
of alcoholic beverage advertisements in Thailand after the enactment
of the 2008 Alcoholic Beverage Control Act. Data was collected
through textual analysis of 35 television and cinema advertisements
for alcoholic beverage products broadcast in Thailand. Nine themes
were identified, seven of which were themes that had previously been
used before the new law (i.e. power, competition, friendship,
Thainess, success, romance and safety) and two of which were new
themes (volunteerism and conservation) that were introduced as a
form of adaptation and negotiation in response to the new law.
Abstract: Aroma forming volatiles are important components of
fermented beverages. The aim of current research is to evaluate the
volatile compounds and phenolic compounds of commercial ciders.
Volatile aroma compounds and TPC of seven commercial ciders
were determined. Extraction of aroma compounds was performed
using solid phase microextraction (DVB/Car/PDMS fibre). Analysis
of volatile aroma compounds was made using a Perkin Elmer Clarus
500 GC/MS. Total phenol content (TPC) was determined according
to the Folin-Ciocalteu spectrophotometric method and results were
expressed as gallic acid equivalents. The highest volatile compounds
were in apple ciders with pear flavor. The highest TPC and lower
content of volatile compounds were detected in French ciders.
Abstract: The regulatory competence of blood glucose homeostasis might determine the degree of academic performance. The aim of this study was to produce a model of students' alcohol use based on glucose homeostasis control and cognitive functions that might define the pathogenetic mechanism of alcohol's effect on academic performance. The study took six hours and thirty minutes on fasting, involving thirteen male students. Disturbances in cognitive functions, precisely a decrease in the effectiveness of active attention and a faster development of fatigue after four to six hours of mental work in alcohol users, compared to abstainers was statistically proven. These disturbances in alcohol users were retained even after seven to ten days of moderate alcohol use and might be the reason for the low academic performances among students who use alcoholic beverages.
Abstract: After allowing direct flights from Mainland China to
Taiwan, Chinese tourists increased according to Tourism
Bureaustatistics. There are from 0.19 to 2 million tourists from 2008 to
2011. Mainland China has become the main source of Taiwan
developing tourism industry. Taiwanese government should know
more about comments from Chinese tourists to Taiwan in order
toproperly market Taiwan tourism and enhance the overall quality of
tourism. In order to understand Chinese visitors’ comments, this study
adopts content analysis to analyze electronic word-of-mouth on Web.
This study collects 375 blog articles of Chinese tourists from
Ctrip.com as a database during 2009 to 2011. Through the qualitative
data analysis the traveling destination imagesis divided into seven
dimensions, such as senic spots, shopping, food and beverages,
accommodations, transportation, festivals and recreation activities.
Finally, this study proposes some practical managerial implication to
know both positive and negative images of the seven dimensions from
Chinese tourists, providing marketing strategies and suggestions to
traveling agency industry.
Abstract: Enzymatic hydrolysis of starch from natural sources
finds potential application in commercial production of alcoholic
beverage and bioethanol. In this study the effect of starch
concentration, temperature, time and enzyme concentration were
studied and optimized for hydrolysis of cassava (Manihot esculenta)
starch powder (of mesh 80/120) into glucose syrup by immobilized
(using Polyacrylamide gel) a-amylase using central composite
design. The experimental result on enzymatic hydrolysis of cassava
starch was subjected to multiple linear regression analysis using
MINITAB 14 software. Positive linear effect of starch concentration,
enzyme concentration and time was observed on hydrolysis of
cassava starch by a-amylase. The statistical significance of the model
was validated by F-test for analysis of variance (p < 0.01). The
optimum value of starch concentration temperature, time and enzyme
concentration were found to be 4.5% (w/v), 45oC, 150 min, and 1%
(w/v) enzyme. The maximum glucose yield at optimum condition
was 5.17 mg/mL.
Abstract: Many people regard food events as part of gastronomic tourism and important in enhancing visitors’ experiences. Realizing the importance and contribution of food events to a country’s economy, the Malaysia government is undertaking greater efforts to promote such tourism activities to international tourists. Among other food events, the Ramadan bazaar is a unique food culture event, which receives significant attention from the Malaysia Ministry of Tourism. This study reports the empirical investigation into the international tourists’ perceptions, attraction towards the Ramadan bazaar and willingness in disseminating the information. Using the Ramadan bazaar at Kampung Baru, Kuala Lumpur as the data collection setting, results revealed that the Ramadan bazaar attributes (food and beverages, events and culture) significantly influenced the international tourist attraction to such a bazaar. Their high level of experience and satisfaction positively influenced their willingness to disseminate information. The positive response among the international tourists indicates that the Ramadan bazaar as gastronomic tourism can be used in addition to other tourism products as a catalyst to generate and boost the local economy. The related authorities that are closely associated with the tourism industry therefore should not ignore this indicator but continue to take proactive action in promoting the gastronomic event as one of the major tourist attractions.
Abstract: Nowadays there are lots of applications of power and
free conveyors in logistics. They are the most frequently used
conveyor systems worldwide. Overhead conveyor technologies like
power and free systems are used in the most intra-logistics
applications in trade and industry. The automotive, food, beverage
and textile industry as well as aeronautic catering or engineering are
among the applications. Power and free systems employ different
manufacturing intervals in manufacturing as well as in production as
temporary store and buffer. Depending on the application area, power
and free conveyors are equipped with target controls enabling
complex distribution-and sorting tasks. This article introduces a new
power and free conveyor design in intra-logistics and explains its
components. According to the explanation of the components, a
model is created by means of their technical characteristics. Through
the CAD software, the model is visualized. After that, the static
analysis is evaluated. This analysis helps the calculation of the
mandatory state of structures under force action. This powerful model
helps companies achieve lower development costs as well as quicker
market maturity.
Abstract: Attempts to add fibre and polyphenols (PPs) into
popular beverages present challenges related to the properties of
finished products such as smoothies. Consumer acceptability,
viscosity and phenolic composition of smoothies containing high
levels of fruit fibre (2.5-7.5 g per 300 mL serve) and PPs (250-750
mg per 300 mL serve) were examined. The changes in total
extractable PP, vitamin C content, and colour of selected smoothies
over a storage stability trial (4°C, 14 days) were compared. A set of
acidic aqueous model beverages were prepared to further examine
the effect of two different heat treatments on the stability and
extractability of PPs. Results show that overall consumer
acceptability of high fibre and PP smoothies was low, with average
hedonic scores ranging from 3.9 to 6.4 (on a 1-9 scale). Flavour,
texture and overall acceptability decreased as fibre and polyphenol
contents increased, with fibre content exerting a stronger effect.
Higher fibre content resulted in greater viscosity, with an elevated PP
content increasing viscosity only slightly. The presence of fibre also
aided the stability and extractability of PPs after heating. A reduction
of extractable PPs, vitamin C content and colour intensity of
smoothies was observed after a 14-day storage period at 4°C. Two
heat treatments (75°C for 45 min or 85°C for 1 min) that are
normally used for beverage production, did not cause significant
reduction of total extracted PPs. It is clear that high levels of added
fibre and PPs greatly influence the consumer appeal of smoothies,
suggesting the need to develop novel formulation and processing
methods if a satisfactory functional beverage is to be developed
incorporating these ingredients.
Abstract: Fermented beverages have high expression in the
market for beverages in general, is increasingly valued in situations
where the characteristic aroma and flavor of the material that gave
rise to them are kept after processing. This study aimed to develop a
distilled beverage from passion fruit, and assess, by sensory tests and
chromatographic profile, the influence of different treatments (FM1-
spirit with pulp addiction and FM2 – spirit with bigger ratio of pulp
in must) in the setting of volatiles in the fruit drink, and performing
chemical characterization taking into account the main parameters of
quality established by the legislation. The chromatograms and the
first sensorial tests had indicated that sample FM1 possess better
characteristics of aroma, as much of how much quantitative the
qualitative point of view. However, it analyzes it sensorial end
(preference test) disclosed the biggest preference of the cloth provers
for sample FM2-2 (note 7.93), being the attributes of decisive color
and flavor in this reply, confirmed for the observed values lowest of
fixed and total acidity in the samples of treatment FM2.
Abstract: This research aimed to study the competency of health
and wellness hotels and resorts in developing use the local natural
resources and wisdom to conform to the national health and wellness
tourism (HWT) strategy by comparing two independent samples,
from Aumpur Muang, Ranong province and Aumpur Muang,
Chiangmai province. And also study in the suggestive direct path to
lead the organization to the sustainable successful.
This research was conduct by using mix methodology; both
quantitative and qualitative data were used. The data of competency
of health and wellness hotels and resorts (HWHR) in developing use
the local natural resources for HWT promoting were collected via
300 set of questionnaires, from 6 hotels and resorts in 2 areas, 3
places from Aumpur Muang, Ranong province and another 3 from
Aumpur Muang, Chiangmai province.
Thestudy of HWHR’s competency in developing use the local
natural resources and wisdom to conform to the national HWT
strategycan be divided into fourmain areas, food and beverages
service, tourism activity, environmental service, and value adding.
The total competency of the Chiangmai sample is importantly
scoredp. value 0.01 higher than the Ranong one while the area of
safety, Chiangmai’s competency is importantly scored 0.05 higher
than the Ranong’scompetency. Others were rated not differently.
Since Chiangmai perform better, then it can be a role model in
developing HTHR or HWT destination.
From the part of qualitative research, content analysis of business
contents and its environments were analyzed. The four stages of
strategic development and plans, from the smallest scale to the largest
scale such a national base were discussed. The HWT: Evolution
model and strategy for lodging Business were suggested. All those
stages must work harmoniously together. The distinctive result
illustrates the need of human resource development as the key point
to create the identity of Thainess on Health and wellness service
providing. This will add-on the value of services and differentiates
ourselves from other competitors. The creative of Thailand’s health
and wellness brand possibly increase loyalty customers which agreed
to be a path of sustainable development.
Abstract: Arrack is one of the forms of alcoholic beverage or
liquor which is produced from palm or date juice and commonly
consumed by the lower social class of all religious/ethnic
communities in the north-western villages of Bangladesh. The
purpose of the study was to compare arrack drinking patterns
associated with socio-demographic status among the Muslim, Hindu,
Santal, and Oraon communities in the Rasulpur union of Bangladesh.
A total of 391 respondents (Muslim n-109, Hindu n-103, Santal n-89,
Oraon n-90) selected by cluster random sampling were interviewed
by ADP (Arrack Drinking Pattern) questionnaire. The results of
Pearson Chi-Squire test revealed that arrack drinking patterns were
significantly differed among the Muslim, Hindu, Santal, and Oraon
communities- drinkers. In addition, the results of Spearman-s
bivariate correlation coefficients also revealed that sociodemographic
characteristics of the communities- drinkers were the
significantly positive and negative associations with the arrack
drinking patterns in the Rasulpur union, Bangladesh. The study
suggests that further cross-cultural researches should be conducted
on the consequences of arrack drinking patterns on the communities-
drinkers.
Abstract: As the increase of intraoral acidity due to ingestion of sweet foods and acidic beverages usually bring forth a dental caries and a erosion, the measurement of intraoral pH is essential in the study of oral environment. The indwelling intraoral pH telemetry for lasting longer than 24 hours in the mouth was developed to overcome the limits of conventional wire electrode method previously used for salivary and plaque pH measurement, and to assess its effectiveness.