Favorite Beverage Research Articles

Factors Influencing Consumers' Brand Loyalty to Chinese Tea Drinks in Bangkok, Thailand

Tea drinks have always been a consumer favorite beverage because of the variety of product types that appeal to a wide customer base. In recent years, with the continuous expansion of China’s beverage market, some brands are looking to expand into overseas markets. They determine the brand’s overseas development strategy by investigating the factors that impact consumer brand loyalty to identify the local target market and group. This study investigates the impact of demographic factors, consumer perception in 7ps, and consumer satisfaction on brand loyalty. An online questionnaire was used to survey Chinese tea drink consumers who lived in Bangkok for over a month. Four hundred valid data were selected and analyzed using SPSS software. The research results show that most consumers will have different degrees of consumer brand loyalty based on consumer perception of the 7ps and consumer satisfaction. Products incorporating cultural attributes were found to be more attractive to consumers. Each of these factors, demographic, consumer satisfaction, and consumer perception in 7ps, impact consumer brand loyalty. Keywords: tea consumers, consumers brand loyalty, thailand, chinese tea drink

Your Favorite Beverage is an Opportunity to Talk About Chemistry: Didactic Application to the Brazilian High School

Your Favorite Beverage is an Opportunity to Talk About Chemistry: Didactic Application to the Brazilian High School

Wine – The Favourite Beverage of Serbian Medieval Rulers and Nobility

Wine, as the most noble and beloved drink of the Middle Ages, was primarily consumed in the courts of Serbian medieval rulers and nobility. During the early decades of the 14th century, Serbian rulers and nobles imported wine from the coastal cities of Zeta, which were under Serbian rule and where viticulture was the main agricultural production. The nobility from Serbian lands gravitating towards the Adriatic Coast (Trebinje and Hum) during the 14th and 15th centuries imported wine from the region of Dubrovnik, which represented the largest producer of this drink on the eastern coast of the Adriatic Sea. By the first decades of the 15th century, viticulture had reached a higher level of development even in the inner Serbian regions, especially in the vicinity of urban settlements, enabling rulers and nobility to have access to larger quantities of domestic wine. During visits and stays in Dubrovnik, Serbian rulers and regional lords were often honored with generous amounts of wine. This drink was almost invariably present at rulers’ and nobility’s banquets, organized for various occasions, but also as a form of everyday socializing and entertainment, where toasts were raised with glasses of wine in hand. The military dignitaires and soldiers also consumed wine during military campaigns. It is assumed that various types of red wine were more commonly consumed, among which the well-known kratošija from the Budva area and tamjanika from the Dubrovnik region, the latter also being cultivated as a white variety. White wine was considered more luxurious, such as trebbiano wine from Dubrovnik, wine from the Itailian town of Ortona, as well as the particulary esteemed malvasia, which Serbian and Bosnian rulers imported from Dubrovnik and Venice in the late 14th and the first half of the 15th century. In the summer months, wine was consumed chilled with ice, while during winter, pure wine was consumed. At the ruler’s court, a servant or cupbearer was responsible for the wine, referred to during the period of the Serbian Empire (1346–1371), as enohijar, a term of Greek origin. The person overseeing the servant and other courtiers in the ruler’s court held the title of grand servant, which was granted to members of the most prestigious noble families. Large quantities of wine were stored in fortresses near the ruler’s court or in special cellars called vinice or pivnice. Rulers and nobles’ tableware for pouring and drinking wine was made from precious metals, mostly silver. For pouring wine, vessels known as bokal, bardak, imbrik, kondir, možul, and others were used, with the goblet, glass and cup being especially favored among the wine glasses.

Pesona Outfit Sebagai Identitas Anak Muda Saat Mengunjungi Kafe

Cafe is identically known as a comfortable place to enjoy favorite beverages and food. But from time to time, it was more than that. Cafe evolved into a base camp for young people. It is redefined as a place that 'must go' by young people who are trendy and up to date. Not only that, OOTD are also considered. There will always be a qualification of what to wear in the cafe to look good, neat, and trendy. That shows the process of self branding. This research focused on how young people try to branding themselves both in cafe and media and how those influence their consumer actions. Analyze it using the Consumerism Theory by Jean Baudrillard, with a qualitative approach. The result shows that social media plays a significant role in young people's consumption behavior for self-branding needs. It told them how to live in this era and what their needs were. And those additional needs ultimately increase their spending.

Coffee Industry Analysis Based on Indicators: Evidence from Starbucks, Luckin and Nestle S.A.

Coffee is a favorite beverage worldwide, and its unique ability to keep people awake and energized has dramatically increased the sales volume. Its high popularity has led to a considerable investment market. Therefore, whether the coffee industry is worth investing in and how to evaluate it has become one of the most critical research classes today. Based on previous investigations, most investment evaluations of the coffee industry have focused on companies in the same geographic area. However, there is a research gap in whether the international coffee industry is worth investing in. On this basis, this study will analyze whether the coffee industry is worth investing in by collecting data on stock prices and financial reports as well as calculate WACC values and compare them using the data. According to the analysis, the WACC values of all three companies selected are generally high, which means that the investment risk is high. It is indicated that the coffee industry is not worth investing in nowadays because of the high risk and high cost. These results shed light on guiding further exploration of how to do the right choice of investment in the coffee market.

Empowering The Magersaren Community: Technology Dissemination For Ground Coffee Added Value Improvement

This paper is aimed to share the community service experiences held at Boro Sumbersari hamlet which is located at 98A UB forest plot. Boro Sumbersari hamlet is inhabited by Magersaren community. The Magersaren community are farmers and forest workers who depend on forestfor their livelihoods. Magersaren has been practicing agroforestry for a long time. They grow Robusta and Arabica coffee among other forest plants. Currently coffee is a favorite beverage, the number of its consumers continues to increase. Many people areinterested in the ground coffee beans made by Magersaren traditionally, but it has not been widely marketed. The purpose of this community service program is to generate an alternative source of Magersaren household income, through the added value improvement of local flavored ground coffee beans they have. The added value of magersaren’s ground coffee beans can be increased through product development technologies such as attractive packaging techniques and the creation of new variants ground coffe beans by adding brown sugar and powdered ginger. The execution of community service activities that have been carried out consists of: 1)program socialization; 2)focus group discussion; 3)production, packaging and management training; 4)small-business starting up; 5)program evaluation. These community service activities are held during the social distancing due to the COVID-19 pandemic. This condition becomes an obstacle to the effectiveness of program implementation. The start-up small business needs to be continuously supported in order to survive through a critical period of business development, especially under economic pressure during the pandemic

A review of a smart coffee roaster: electronics, design, and artificial intelligence

Coffee is one of the most common and favorite beverages that many people have been consuming around the world. A smart coffee roaster uses a smart sensor and controller to operate the roaster and to get the best consistency and also accuracy of the resulting roasted coffee. The current paper discusses the electricity, design, and Artificial Intelligence (AI) needed to make the best version of a smart coffee roaster. The electronic system consists of a sensor, controller, and actuator. Sound and temperature sensors are the ones that are used within the device; meanwhile, the most commonly used controller is a microcontroller. Actuators are the driving motors of the roaster drum. Ergonomic, aesthetic, and user comfort are the primary keys needed to make a good design. The AI application detects the ripeness of the coffee seeds and the “crack” sound detection. Based on the comparison of previous studies that have been done before, readers are expected to identify the required needs of specifications within a smart coffee roaster.

Similarities between Disaster Food and Space Food.

Disaster and space environments are similar in that they are closed environment, with limited lifelines. Here, we examined the similarity between disaster food and space food, to explore interactive problem-solving of food support for disaster and space environments. The Japan Disaster Food Certification Standards (Japan Disaster Food Society) and the Japanese Space Food Certification Standards (Japan Aerospace Exploration Agency) requirements and certified products, which were posted on the websites as of June 16, 2021, were compared. Certified products were classified into "staple foods," "main and/or side dishes," "milk and dairy products," "fruits," "confectionery and favorite beverages," "condiments," "dietary supplements," and "sets." Certification standards involved six items for Japan Disaster Food and eight items for Japanese Space Food. Most standards were similar. Concretely, both standards demanded room temperature storage, tough packaging and hygiene management in facilities. Both emphasized habitual food and easy eating. However, the best-by date was ≥6 mo for Japan Disaster Food, but ≥1.5 y for Japanese Space Food. In addition, Japanese Space Food required noted nutritious, food hygienic, eatable in space, cookable by specific equipment, endurable pressure by launch, and domestically produced food. There were 171 and 47 products of Japan Disaster Food and Japanese Space Food, respectively. Staple foods (pregelatinized rice, etc.) and main and/or side dishes were commonest among Japan Disaster Foods and Japanese Space Foods, respectively. It is possible to utilize of Space Food as Disaster Food, but there are some issues that must be cleared before "utilization of Disaster Food as Space Food."

Antioxidant Activities of Ginger (Zingiber officinale Roscoe) and Telang Flower (Clitoria ternatea L.) Combination Tea

Tea is known as one of the favorite beverages globally, together with coffee and cocoa. Tea has been used as a health product or medicinal drug to prevent and treat various diseases. Herbal tea has become one of the most sought-after beverages often consumed by the people for health purposes. This paper reports the antioxidant activities of a herbal tea combination from dried ginger and telang flower (Clitoria ternatea), which is referred to as JaTe in Indonesian, as the abbreviation of Jahe (Ginger, Zingiber officinale) and Telang flower (Clitoria ternatea). The experiment was conducted at the general laboratory of the Biomolecular and Biomedical Research Center, Aretha Medika Utama, Bandung, West Java, Indonesia, during the period of November 2021 to the end of December 2021. The JaTe tea was made by combining 2 g dried ginger and 5 buds telang flower that were boiled in 200 mL for 5 minutes. The dried ginger tea, dried telang tea, and JaTe tea were evaluated for the antioxidant activities. The total phenolic and flavonoid content was evaluated by Folin-Ciocalte using the Gallic Acid Equivalent (GAE), while the flavonoid content was evaluated using the Quercetin Equivalent (QE) and the aluminum chloride colorimetric assay. The antioxidant activity was measured using 2,2-diphenyl-1picrylhydrazyl (DPPH) and 2,2'-Azino-Bis-3-Ethylbenzothiazoline-6-sulfonic acid (ABTS) while the hydrogen peroxide (H2O2) scavenging activities was measured using ferric reducing antioxidant power (FRAP) assay. This study showed that ginger tea, telang tea, and JaTe tea formulations have antioxidant activities due to its low IC50 values. The highest phenolic content and flavonoid content was counx in ginger tea with 23.62 μg GAE/100% concentration, followed by telang tea with 7.22 μg QE/100% concentration. JaTe tea has the strongest ABTS scavenging activity with IC50= 1.01% and FRAP activity with IC50=3.59 %. Meanwhile, the ginger tea has the strongest DPPH scavenging activity with an IC50 value of 7.76 % and an H2O2 scavenging activity with IC50=13.23 %. Overall, JaTe herbal tea formulation has a strong antioxidant activity.

Technical parameters affecting the physicochemical, phenolic, antioxidant and sensory properties of watermelon (Citrullus vulgaris L.) kefir

Watermelon contains a rich source of valuable constituents that could be utilized as substrate for lactic and alcoholic fermentation. Fruit kefir beverages are really appreciated due to its unique acidic taste, refreshing, low carbonated, adequate alcoholic and acceptable acetic content. It’s necessary to process watermelon fruit into value-added product to resolve the unmarketable congestion at harvesting season. This research was conducted at STNanotech Laboratory in 2021 to demonstrate different technical parameters such as fermentation temperature (28-31oC), fermentation time (12-60 hrs), kefir grain ratio (3-5% w/v) to the physicochemical, phenolic, antioxidant and sensory attributes of watermelon kefir. Results showed that fermentation resulted on a significant degradation of total soluble solid, total phenolic content and DPPH free radical scavenging, a great improvement of total titratable acidity and ethanol. Meanwhile, there was no clear difference on viscosity during fermentation. Watermelon juice fermented at 30oC for 36 hrs with 4% kefir grain showed the best overall acceptance (8.86±0.01 score) with adequate ethanol content (4.28±0.02 % v/v) and total titratable acidity (2.56±0.01 g/L citric acid). Watermelon kefir with a pleasant alcoholic flavor would be one favorite beverage in daily consumption.

Technical parameters affecting the physicochemical, phenolic, antioxidant and sensory properties of watermelon (Citrullus vulgaris L.) kefir

Watermelon contains a rich source of valuable constituents that could be utilized as substrate for lactic and alcoholic fermentation. Fruit kefir beverages are really appreciated due to its unique acidic taste, refreshing, low carbonated, adequate alcoholic and acceptable acetic content. It’s necessary to process watermelon fruit into value-added product to resolve the unmarketable congestion at harvesting season. This research was conducted at STNanotech Laboratory in 2021 to demonstrate different technical parameters such as fermentation temperature (28-31oC), fermentation time (12-60 hrs), kefir grain ratio (3-5% w/v) to the physicochemical, phenolic, antioxidant and sensory attributes of watermelon kefir. Results showed that fermentation resulted on a significant degradation of total soluble solid, total phenolic content and DPPH free radical scavenging, a great improvement of total titratable acidity and ethanol. Meanwhile, there was no clear difference on viscosity during fermentation. Watermelon juice fermented at 30oC for 36 hrs with 4% kefir grain showed the best overall acceptance (8.86±0.01 score) with adequate ethanol content (4.28±0.02 % v/v) and total titratable acidity (2.56±0.01 g/L citric acid). Watermelon kefir with a pleasant alcoholic flavor would be one favorite beverage in daily consumption.

Together we can begin fixing public health globally

It is irrefutable that most convenience and favored foods and beverages are the leading cause of morbidity and mortality worldwide. Government and private health agencies and organizations and cardiologists specifically, and clinicians in general, have failed and should be held liable for malpractice for pushing procedures and pills above longevity-lifestyle redirection for Maillard, alcohol, nicotine, and other drug abuse disorders. Particular lifestyle transitioning training for specific Maillard, alcohol, nicotine, fentanyl, and other drug misuse lifestyle transitioning programs have proven the most successful. And medical publishers and medical school deans to front-line medical clinicians and technicians are either unwilling or unable to conceptualize the basics of how lifestyle transitioning for substance misuse works. A must when trying to sell a joyous longevity lifestyle to themselves, their students, and their overweight residential and ambulatory guests. A detailed understanding of recovery lifestyle training programs is privy to a small number of experts globally, RL DuPont, NS Miller, and JA Cocores, for example. Specifics surrounding why Maillard foods are powerful opiate and dopaminergic agonists are clear to the author. Falsely arrested and silenced by the Florida Board of Medicine in February 2013 for putting lifestyle changes above the pharmaceutical industry and prescription cardiology and other pill-pushing by Hillary Clinton's Florida-based Drug Czar Dave Aronberg. The purpose of this article is to supply clinicians and healers with information surrounding why and how Maillard-coated favorite foods and beverages within each country behave like fentanyl and methamphetamine. And how to sell the unwanted proposition of helping unhappy browned-food compelled people slowly begin moving towards a joyous longevity lifestyle. These steps and much more should have been worldwide headlines over the past few decades. Instead, the world was distracted away from vital, joyous longevity lifestyle information by corporatocracies and autocratic governments posing as democracies that feed off their wealth and power. The world is perpetually distracted from what the average person is most concerned about by the so-called elite with a self-serving agenda. The elite-funded news of February 23, 2022, is no exception. Healers and everyday people need to begin fending for their joyous longevity lifestyle. These are the first baby steps and formulas to outlive the elites to once again form governments by and for the people.

The Blues and Older Minority Musicians XXVIII: More Than Just Music

The GSA “ ‘Bo Diddley’ Track” goes virtual again to present its 28th consecutive Annual Scientific Meeting of outstanding music, personal and musical narrative, and fun regardless of hurricanes, recessions, riots (ok-ok-so it was just a little good-natured audience rowdiness at one of the performances at GSA). Instead of the Rhythm Room or Warsaw Wally’s in Phoenix, the program returns to Chicago on 11/13, 6pm Eastern with the “Sweetheart of the Blues” - Shirley Johnson, one of the famous “Mojo Mamas” performing regularly at BLUE Chicago since the 1990s. Like so many Blues artists, she started in church at age 10 and later, influenced by Mahalia Jackson, Koko Taylor, Etta James, and Ruth Brown, her music is described as a “gritty, big-voiced blues singer” who also reaches heights of “soulful and smooth”. She turns everything she does into a work of art. Grab your favorite beverage and join us for rousing music and a great party. No rioters allowed!

Coffee as a Naturally Beneficial and Sustainable Ingredient in Personal Care Products: A Systematic Scoping Review of the Evidence

This systematic scoping review presents evidence from 52 primary research articles for the beneficial, and sustainable, use of coffee in personal care products. The identification and evaluation of natural ingredients that harbor bioactive compounds capable of supporting healthy personal care and protecting and improving the appearance and condition of skin and hair is topical. Demand for natural and sustainable ingredients in beauty and personal care products is driving growth in a market valued at over $500 billion. Coffee, as one of the world's favorite beverages, is widely studied for its internal benefits. External benefits, however, are less known. Here the potential of coffee and its by-products as ingredients in cosmetic and personal care formulations is explored. Diverse applications of a range of bioactive compounds from the coffee bean, leaves, and by-products, are revealed. Research is evaluated in light of economic and environmental issues facing the coffee industry. Many of the 25 million smallholder coffee farmers live in poverty and new markets may assist their economic health. Coffee by-products are another industry-wide problem, accounting for 8 million tons of residual waste per year. Yet these by-products can be a rich source of compounds. Our discussion highlights phenolic compounds, triacylglycerols, and caffeine for cosmetic product use. The use of coffee in personal care products can benefit consumers and industry players by providing natural, non-toxic ingredients and economic alternatives and environmental solutions to support sustainability within the coffee production chain. Database searches identified 772 articles. Of those included (k = 52), a minority (k = 10; N = 309) related to clinical trials and participant studies. Applications were classified, using the PERSOnal Care products and ingredients classification (PERSOC). Sustainability potential was evaluated with the Coffea Products Sustainability (COPS) model. Overall objectives of the systematic scoping review were to: (1) scope the literature to highlight evidence for the use of coffee constituents in externally applied personal care products, and (2) critically evaluate findings in view of sustainability concerns.

Awareness of knowledge related to administering medication for children by mothers among pharmacists

Abstract Background Inappropriate medication use for children by caregivers such as mothers and nursery staff has been reported in Japan. The pharmacists have the responsibility to support adequate medication administration and should consult effectively. However, it is not clear how much pharmacists are aware of the knowledge of medication use by caregivers. This study aimed to examine the knowledge related to administering medication for children among mothers and nursery staff and to evaluate the awareness of that understanding among pharmacists. Methods Three online surveys involving 600 mothers living with nursery school children, 558 nursery staff at nursery schools, and 584 pharmacists in Japan were conducted separately (Cross-sectional data, in 2019/2021). Ten statements about the knowledge related to administering medication for children such as “You could give the medicine that has been prescribed before if similar symptoms are shown”, “You should give children the medicine using favorite beverages such as milk and juice, regardless of the kind of medicine” were shown and measured using a 5-point Likert scale. The answer: “disagree”, was considered as correct understanding. The pharmacists were asked how much they think mothers/nursery staff answered correctly using a 5-point Likert scale. Results The proportion of correct answers for ten statements by mothers and nursery staff were 35.8%-76.0% and 43.0%-69.9%, respectively. Most answers from pharmacists were in the category range of 40%-59%. Only 11.5%-33.0% of pharmacists chose the correct category in each of ten items with mothers' answers and 24.0%-83.4% of them had lower awareness. Conclusions Overall, the pharmacists were less likely to be aware of the mothers'/nursery staff members' knowledge related to administering medication. The pharmacists need to instruct mothers to administer medication after confirming their understanding at the pharmacy. Key messages The awareness of knowledge related to administering medication for children by mothers and nursery staff among pharmacists was lower than the answers. The pharmacists need to instruct mothers to administer medication at the pharmacy after confirming their understanding of medication use.

Indian Coffee: A Quadragenary Growth Analysis

Coffee, the favorite beverage of the civilized world, plays a more significant role in India’s trade-dependent agriculture. More than 70 percent (3,08,148 tonnes) of coffee produced in the country was exported in the year 2020. The majority of Indian coffee plantations are in Karnataka, Kerala, and Tamil Nadu. The present study overviews the growth trends in the area, production, productivity, and export of Indian coffee from 1980-81 to 2019-20 by employing CAGR estimates. Indian coffee exhibited an overall growth of 1.98, 2.96, 0.98, 4.42, and 10.37 percent in area, production, productivity, quantity, and value of export, respectively, over the last 40 years. Even with significant positive growth in all the components, the Indian coffee sector is experiencing difficulties due to climatic aberrations, bottlenecks in the export business, including quality issues, and heavy competition from traditional and emerging coffee growers and traders in the international market.

Uji Total Plate Count (TPC) Bakteri Pada Minuman Teh Poci Homemade di Gampong Batoh Banda Aceh

Poci tea is a favorite beverage produced by household industry. Considering its hygienic quality so that it is not contaminated by microbes seems to be an important factor. This study aims to determine the level of microbial contamination in Poci tea produced by household retailers in Batoh, Banda Aceh. This study was conducted at the Pharmacy Laboratory, Academy of Pharmacy and Food Analysts (AKAFARMA) Banda Aceh from 8 to 12 June 2020. The method of this study is a quantitative experimental laboratory with Total Plate Count (TPC). The samples of this study are seven Poci tea obtained from Batoh retailers selected by random sampling. The results showed that the seven Poci teas samples were contaminated microbes, i.e ALMK with a TPC value of 4x103 colonies / ml, AMK with a TPC value of 4x103 colonies / ml, HFK with a TPC value of 2x103 colonies / ml, JLM with a TPC value of 3x103 colonies / ml, KUCB with a TPC value of 4x103 colonies / ml, MHFK with a TPC value of 4x103 colonies / ml, and MHZZ with a TPC value of 2x103 colonies / ml. In conclusion, the seven Poci tea samples sold in Batoh have TPC values that are not permitted by the Regulation of the Head of RI POM No. 16 of 2016. Therefore, this poci tea is not recommended for consumption.

THE IMPORTANCE OF BEER IN RUSSIAN CULTURE AND ITS MEANINGS IN RUSSIAN PROVERBS

The paper deals with the semantic analysis of Russian paremia with a lexeme beerand gives a cultural representation of the meanings and use of beer as a Russian traditional beverage.For this work, two hundred paremia were collected in which the lexeme beer(пиво) appeared, and in the analysis are included representative examples concerning the characteristics of the beverage and the specifics of its preparation. The corpus of proverbs was collected from the collections of proverbs, dictionaries, scientific articles, doctoral dissertation, and internet sources.We are interested in the meaning of beer as a beverage in Russian culture, on which occasions is consumed, whether its use is characteristic of a particular social group and what status it has had throughout the centuries as well as its role in Russian traditional culture.Sincethe proverbs are born from the cultural tradition itself, in seeking answers to the questions we have used data from sources that deal with cultural aspects and customs.The results of the survey show that the perception of beer is related to folk beliefsand reflects the daily life of the community in which the potion is consumed. Beer is perceived as a favourite beverage that is often consumed. It is also a potion of celebration, which expresses the hospitality and is consumed in special occasions (seasons and holidays) in a larger amount for holidays such as Maslenitsa, Easter, Christmas, but the consumption is mostly related to rest and entertainment. The producers of their own beer are characterized as wealthy and generous people who are considered superior to others

The Superpower of the PALTC Clinician

The Superpower of the PALTC Clinician

Caffeine and Peripheral Blood Flow

Caffeine is the drug of choice for adults of the world. It is commonly found in the favorite beverages they consume such as coffee, energy drinks, soft drinks and tea. The caffeine molecule is a decorative sculpture that helps visitors identify the recently-constructed Chemistry and Chemical Biology Building on the Busch Campus of Rutgers University, Piscataway, New Jersey.