Carbonated beverages (sweetened soft drinks and beer) are undeniably popular, accounting for nearly ¾ of packaged beverage sales in 2005 despite recent inroads by still drinks such as bottled waters, sports drinks, and teas.1,2 At its peak in 1998, consumption of carbonated beverages was 207.7 L per person per year in the United States.3 Effervescent libations can be quite complex with ingredients including sugars, alcohol, high-intensity sweeteners, and acids. However, the main purpose of this review was to summarize scientific information on the perception and health effects of their 1 common ingredient, dissolved carbon dioxide
Carbonation: A Review of Sensory Mechanisms and Health Effects / Marcia L., Pelchat; Bruce, Bryant; Cuomo, Rosario; Francesco Di, Salle; Ronnie, Fass; Paul, Wise. - In: NUTRITION TODAY. - ISSN 0029-666X. - 49:6(2014), pp. 308-312. [10.1097/NT.0000000000000010]
Carbonation: A Review of Sensory Mechanisms and Health Effects
CUOMO, ROSARIO;
2014
Abstract
Carbonated beverages (sweetened soft drinks and beer) are undeniably popular, accounting for nearly ¾ of packaged beverage sales in 2005 despite recent inroads by still drinks such as bottled waters, sports drinks, and teas.1,2 At its peak in 1998, consumption of carbonated beverages was 207.7 L per person per year in the United States.3 Effervescent libations can be quite complex with ingredients including sugars, alcohol, high-intensity sweeteners, and acids. However, the main purpose of this review was to summarize scientific information on the perception and health effects of their 1 common ingredient, dissolved carbon dioxideI documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
