The Experts below are selected from a list of 1701 Experts worldwide ranked by ideXlab platform
Arjen Ysbert Hoekstra - One of the best experts on this subject based on the ideXlab platform.
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Corporate Water Footprint Accounting and Impact Assessment: The Case of the Water Footprint of a Sugar-Containing Carbonated Beverage
Water Resources Management, 2010Co-Authors: A. Ertug Ercin, Maite M Aldaya, Arjen Ysbert HoekstraAbstract:All water use in the world is ultimately linked to final consumption by consumers. It is therefore interesting to know the specific water requirements of various consumer goods, particularly the water-intensive ones. This information is relevant not only for consumers, but also for food processors, retailers, and traders. The objective of this paper is to carry out a pilot study on water footprint accounting and impact assessment for a hypothetical sugar-containing Carbonated Beverage in a 0.5 l PET-bottle produced in a hypothetical factory that takes its sugar alternatively from sugar beet, sugar cane and high fructose maize syrup and from different countries. The composition of the Beverage and the characteristics of the factory are hypothetical but realistic. The data assumed have been inspired by a real case. This paper does not only look at the water footprint of the ingredients of the Beverage, but also at the water footprint of the bottle, other packaging materials and construction materials, paper and energy used in the factory. Although most companies focus on their own operational performance, this paper shows that it is important to consider freshwater usage along the supply chain. The water footprint of the Beverage studied has a water footprint of 150 to 300 l of water per 0.5 l bottle, of which 99.7–99.8% refers to the supply chain. The study also shows that agricultural ingredients that constitute only a small fraction in weight of the final product have the biggest share at the total water footprint of a product.
A. Ertug Ercin - One of the best experts on this subject based on the ideXlab platform.
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Corporate Water Footprint Accounting and Impact Assessment: The Case of the Water Footprint of a Sugar-Containing Carbonated Beverage
Water Resources Management, 2010Co-Authors: A. Ertug Ercin, Maite M Aldaya, Arjen Ysbert HoekstraAbstract:All water use in the world is ultimately linked to final consumption by consumers. It is therefore interesting to know the specific water requirements of various consumer goods, particularly the water-intensive ones. This information is relevant not only for consumers, but also for food processors, retailers, and traders. The objective of this paper is to carry out a pilot study on water footprint accounting and impact assessment for a hypothetical sugar-containing Carbonated Beverage in a 0.5 l PET-bottle produced in a hypothetical factory that takes its sugar alternatively from sugar beet, sugar cane and high fructose maize syrup and from different countries. The composition of the Beverage and the characteristics of the factory are hypothetical but realistic. The data assumed have been inspired by a real case. This paper does not only look at the water footprint of the ingredients of the Beverage, but also at the water footprint of the bottle, other packaging materials and construction materials, paper and energy used in the factory. Although most companies focus on their own operational performance, this paper shows that it is important to consider freshwater usage along the supply chain. The water footprint of the Beverage studied has a water footprint of 150 to 300 l of water per 0.5 l bottle, of which 99.7–99.8% refers to the supply chain. The study also shows that agricultural ingredients that constitute only a small fraction in weight of the final product have the biggest share at the total water footprint of a product.
Asma Afreen - One of the best experts on this subject based on the ideXlab platform.
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kefir and health a contemporary perspective
Critical Reviews in Food Science and Nutrition, 2013Co-Authors: Zaheer Ahmed, Hajra Ahmad, Mehrun Nisa, Asif Ahmad, Yanping Wang, Salman Khan, Asma AfreenAbstract:Kefir and its related products are renowned nutraceutical dairy products produced through fermentation of yeasts and bacteria naturally present in grains of kefir. The nutritional attributes of this self-Carbonated Beverage are due to presence of vital nutrients such as carbohydrates, proteins, minerals, vitamins, and some nutraceutical components. Antimicrobial activity, better gut health, anticarcinogenic activity, control on serum glucose and cholesterol, control on lactose intolerance and better immune system can be achieved through its regular consumption. Moreover, on the one side kefir is good dietetic Beverage, and of particular interest of athletes, and on the other side the whole kefir is good for feeding small babies and pre-schoolers for good tolerance against disease and quick weight gain. Lots of works have been done on kefir from a health point of view. This study summarizes all the data that have been compiled to date. The purpose of this review is to gather information about microbiologic...
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Kefir and Health: A Contemporary Perspective
Critical Reviews in Food Science and Nutrition, 2013Co-Authors: Zaheer Ahmed, Salman Tariq Khan, Hajra Ahmad, Mehrun Nisa, Asif Ahmad, Yanping Wang, Asma AfreenAbstract:Kefir and its related products are renowned nutraceutical dairy products produced through fermentation of yeasts and bacteria naturally present in grains of kefir. The nutritional attributes of this self-Carbonated Beverage are due to presence of vital nutrients such as carbohydrates, proteins, minerals, vitamins, and some nutraceutical components. Antimicrobial activity, better gut health, anticarcinogenic activity, control on serum glucose and cholesterol, control on lactose intolerance and better immune system can be achieved through its regular consumption. Moreover, on the one side kefir is good dietetic Beverage, and of particular interest of athletes, and on the other side the whole kefir is good for feeding small babies and pre-schoolers for good tolerance against disease and quick weight gain. Lots of works have been done on kefir from a health point of view. This study summarizes all the data that have been compiled to date. The purpose of this review is to gather information about microbiological, chemical, nutritional, and therapeutic aspects of kefir and kefir-like products to provide justification for its consumption. This review leads us to conclude that kefir begins a new dawn of food for the mankind.
Maite M Aldaya - One of the best experts on this subject based on the ideXlab platform.
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Corporate Water Footprint Accounting and Impact Assessment: The Case of the Water Footprint of a Sugar-Containing Carbonated Beverage
Water Resources Management, 2010Co-Authors: A. Ertug Ercin, Maite M Aldaya, Arjen Ysbert HoekstraAbstract:All water use in the world is ultimately linked to final consumption by consumers. It is therefore interesting to know the specific water requirements of various consumer goods, particularly the water-intensive ones. This information is relevant not only for consumers, but also for food processors, retailers, and traders. The objective of this paper is to carry out a pilot study on water footprint accounting and impact assessment for a hypothetical sugar-containing Carbonated Beverage in a 0.5 l PET-bottle produced in a hypothetical factory that takes its sugar alternatively from sugar beet, sugar cane and high fructose maize syrup and from different countries. The composition of the Beverage and the characteristics of the factory are hypothetical but realistic. The data assumed have been inspired by a real case. This paper does not only look at the water footprint of the ingredients of the Beverage, but also at the water footprint of the bottle, other packaging materials and construction materials, paper and energy used in the factory. Although most companies focus on their own operational performance, this paper shows that it is important to consider freshwater usage along the supply chain. The water footprint of the Beverage studied has a water footprint of 150 to 300 l of water per 0.5 l bottle, of which 99.7–99.8% refers to the supply chain. The study also shows that agricultural ingredients that constitute only a small fraction in weight of the final product have the biggest share at the total water footprint of a product.
Ajalcriña Chang Kee, Tatiana M. - One of the best experts on this subject based on the ideXlab platform.
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"Efecto in vitro de la bebida carbonatada sobre la microdureza superficial de una resina microhíbrida y una resina de nanopartículas"
Universidad Privada Antenor Orrego - UPAO, 2016Co-Authors: Ajalcriña Chang Kee, Tatiana M.Abstract:"This research dealt benchmarking microhardness in vitro 3M ESPE micro hybrid resin filtek Z250® and filtek Z350® 3M ESPE reinforced with nanoparticles, due to the action of Carbonated water. For experimental development corresponding to randomized, cylindrical test pieces of 4 mm in diameter were prepared by 2 mm in height; 10 were made with micro hybrid composite resin Z250 and 10 with Z350 resin reinforced with nanoparticles, according to ISO 4090. The corresponding study groups were placed on blocks Carbonated Beverage for a period of 10 minutes at room temperature, the blocks of the control group were kept in saline. After this time the blocks were rinsed and dried, before being stored in saline. The experiment was performed once a day for 7 days in a 24 hour interval. Measurements of both initial and final microhardness were performed on a Leco mark microhardness LMV-50V with loads of 100 g scale and Vickers hardness, the statistical analysis determined significant differences in the experimental groups. The characterization of the resins was carried out by SEM microscopy. The micro hybrid resin showed a higher average microhardness compared to the nanoparticle reinforced resin; however the micro hybrid resin after being subjected to the degrading action of the Carbonated drink significantly decreased, moreover the nanoparticle reinforced resin showed no significant change in average surface hardness. ""El presente trabajo de investigación trató sobre la evaluación comparativa de la microdureza superficial in vitro de la Filtek Z 250® 3M ESPE, USA y la reforzada con nanopartículas Filtek ZM 350® 3M-ESPE, USA, por efecto de la acción de agua carbonatada. Para el desarrollo experimental correspondiente al ensayo clínico aleatorizado, se elaboraron probetas cilíndricos de 4 mm de diámetro por 2 mm de altura; 10 fueron elaborados con resina compuesta microhíbrida Filtek Z 250® 3M ESPE, USA y 10 con la resina reforzada con nanopartículas Filtek ZM 350® 3M-ESPE, USA, de acuerdo a la norma ISO 4090. Los bloques correspondientes a los grupos de estudio se colocaron en bebida carbonatada por un periodo de 10 minutos a temperatura ambiente, los bloques del grupo control se mantuvieron en suero fisiológico. Al cabo de este tiempo los bloques fueron enjuagados y secados, para luego ser almacenados en suero fisiológico. La experiencia se realizó una vez al día, durante 7 días, en un intervalo de 24 horas. Las mediciones de la microdureza superficial tanto inicial y final se realizaron en un microdurometro marca Leco LMV-50V con cargas de 100 gramos y en escala de dureza Vickers, el análisis estadístico determino diferencias significativas en los grupos experimentales. La caracterización de las resinas se realizó por microscopia SEM. La resina microhíbrida Z 250® 3M ESPE, USA mostro una mayor microdureza superficial promedio en comparación a la resina reforzada con nanóparticulas Filtek ZM 350® 3M-ESPE, USA; sin embargo la resina microhíbrida luego de ser sometida a la acción degradante de la bebida carbonatada disminuyo significativamente, por otro lado la resina con refuerzo de nanopartículas no mostro variación significativa en dureza superficial promedio.