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Pesquisa : G07.203.100.100 [Categoria DeCS]
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[PMID]:29330157
[Au] Autor:Caan W
[Ad] Endereço:Duxford, UK.
[Ti] Título:Measuring the prevention of harm due to minimum alcohol pricing.
[So] Source:BMJ;360:k130, 2018 01 12.
[Is] ISSN:1756-1833
[Cp] País de publicação:England
[La] Idioma:eng
[Mh] Termos MeSH primário: Consumo de Bebidas Alcoólicas/prevenção & controle
Bebidas Alcoólicas/economia
Redução do Dano
Suicídio/prevenção & controle
[Mh] Termos MeSH secundário: Consumo de Bebidas Alcoólicas/efeitos adversos
Consumo de Bebidas Alcoólicas/economia
Consumo de Bebidas Alcoólicas/mortalidade
Política de Saúde/legislação & jurisprudência
Promoção da Saúde/legislação & jurisprudência
Seres Humanos
Formulação de Políticas
Escócia/epidemiologia
[Pt] Tipo de publicação:LETTER
[Em] Mês de entrada:1803
[Cu] Atualização por classe:180305
[Lr] Data última revisão:
180305
[Sb] Subgrupo de revista:AIM; IM
[Da] Data de entrada para processamento:180114
[St] Status:MEDLINE
[do] DOI:10.1136/bmj.k130


  2 / 5938 MEDLINE  
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[PMID]:29251979
[Au] Autor:Monem RG; Fillmore MT
[Ad] Endereço:Department of Psychology, University of Kentucky.
[Ti] Título:Measuring heightened attention to alcohol in a naturalistic setting: A validation study.
[So] Source:Exp Clin Psychopharmacol;25(6):496-502, 2017 12.
[Is] ISSN:1936-2293
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:Attentional bias to alcohol-related stimuli is believed to be an important contributor to the development and maintenance of drug abuse. There is a considerable body of research examining attentional bias, much of which has typically utilized image-display tasks as a means to assess the phenomenon. Little, however, is known about the nature of this bias in an individual's natural environment. The current study sought to implement a novel approach to assessing attentional bias in vivo. Participants wore portable eye-tracking glasses that recorded video from their point of view and measured fixation time to objects they observed. They entered a room that was designed to represent a recreational setting in which both alcohol- and nonalcoholic-neutral beverages were placed along with other stimuli. In two different testing sessions, participants were free to visually explore the room. Participants showed similar fixation times to alcohol and neutral beverages during Session 1. Attentional bias to alcoholic beverages was observed in Session 2 because fixation time decreased to neutral but not to alcoholic beverages. The magnitude of attentional bias was positively associated with drinking habits, with heavier drinkers demonstrating a higher degree of bias to alcohol. These findings provide an ecological model of how attentional bias can develop as the net result of attention being sustained to alcoholic stimuli while diminishing to other stimuli over time. (PsycINFO Database Record
[Mh] Termos MeSH primário: Consumo de Bebidas Alcoólicas/psicologia
Bebidas Alcoólicas
Viés de Atenção
Percepção Visual/fisiologia
[Mh] Termos MeSH secundário: Adulto
Análise de Variância
Movimentos Oculares/fisiologia
Feminino
Hábitos
Seres Humanos
Masculino
Estimulação Luminosa
Tempo de Reação/fisiologia
Reprodutibilidade dos Testes
Autorrelato
Fatores de Tempo
Adulto Jovem
[Pt] Tipo de publicação:JOURNAL ARTICLE; VALIDATION STUDIES; RESEARCH SUPPORT, N.I.H., EXTRAMURAL
[Em] Mês de entrada:1801
[Cu] Atualização por classe:180224
[Lr] Data última revisão:
180224
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:171219
[St] Status:MEDLINE
[do] DOI:10.1037/pha0000157


  3 / 5938 MEDLINE  
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[PMID]:29298316
[Au] Autor:Tatsukami Y; Morisaka H; Aburaya S; Aoki W; Kohsaka C; Tani M; Hirooka K; Yamamoto Y; Kitaoka A; Fujiwara H; Wakai Y; Ueda M
[Ad] Endereço:Division of Applied Life Sciences, Graduate School of Agriculture, Kyoto University, Sakyo-ku, Kyoto, Japan.
[Ti] Título:Metabolite profiling of the fermentation process of "yamahai-ginjo-shikomi" Japanese sake.
[So] Source:PLoS One;13(1):e0190040, 2018.
[Is] ISSN:1932-6203
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:Sake is a traditional Japanese alcoholic beverage prepared by multiple parallel fermentation of rice. The fermentation process of "yamahai-ginjo-shikomi" sake is mainly performed by three microbes, Aspergillus oryzae, Saccharomyces cerevisiae, and Lactobacilli; the levels of various metabolites fluctuate during the fermentation of sake. For evaluation of the fermentation process, we monitored the concentration of moderate-sized molecules (m/z: 200-1000) dynamically changed during the fermentation process of "yamahai-ginjo-shikomi" Japanese sake. This analysis revealed that six compounds were the main factors with characteristic differences in the fermentation process. Among the six compounds, four were leucine- or isoleucine-containing peptides and the remaining two were predicted to be small molecules. Quantification of these compounds revealed that their quantities changed during the month of fermentation process. Our metabolomic approach revealed the dynamic changes observed in moderate-sized molecules during the fermentation process of sake, and the factors found in this analysis will be candidate molecules that indicate the progress of "yamahai-ginjo-shikomi" sake fermentation.
[Mh] Termos MeSH primário: Bebidas Alcoólicas
Fermentação
[Mh] Termos MeSH secundário: Aspergillus oryzae/metabolismo
Cromatografia Líquida
Lactobacillus/metabolismo
Metabolômica
Saccharomyces cerevisiae/metabolismo
Espectrometria de Massas em Tandem
[Pt] Tipo de publicação:JOURNAL ARTICLE; RESEARCH SUPPORT, NON-U.S. GOV'T
[Em] Mês de entrada:1801
[Cu] Atualização por classe:180210
[Lr] Data última revisão:
180210
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:180104
[St] Status:MEDLINE
[do] DOI:10.1371/journal.pone.0190040


  4 / 5938 MEDLINE  
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[PMID]:29231039
[Au] Autor:Nederhoff DM; Lenk KM; Horvath KJ; Nelson TF; Ecklund AM; Erickson DJ; Toomey TL
[Ad] Endereço:1 Division of Epidemiology and Community Health, School of Public Health, University of Minnesota, MN, USA.
[Ti] Título:Alcohol Service Practices: A Survey of Bar and Restaurant Managers.
[So] Source:J Drug Educ;46(3-4):64-81, 2016 Dec.
[Is] ISSN:1541-4159
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:Excessive alcohol consumption can result from illegal sales to intoxicated patrons at bars and restaurants. We surveyed bar/restaurant managers about their practices in reducing illegal sales to intoxicated patrons. We found that managers were confident that they could refuse service to intoxicated customers but were less likely to have communicated necessary information to their staff on how to refuse such sales. Managers who agreed that a business in their community would be cited for overservice were more likely to be confident that they could handle customers who had been cut off from alcohol service. Our study suggests that bar/restaurant managers may need training to improve their communication with staff and that increased enforcement may lead to an increase in manager confidence in handling intoxicated patrons.
[Mh] Termos MeSH primário: Bebidas Alcoólicas/provisão & distribuição
Intoxicação Alcoólica/prevenção & controle
Restaurantes/legislação & jurisprudência
[Mh] Termos MeSH secundário: Adulto
Feminino
Seres Humanos
Capacitação em Serviço
Masculino
Minnesota
Inquéritos e Questionários
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Em] Mês de entrada:1802
[Cu] Atualização por classe:180205
[Lr] Data última revisão:
180205
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:171213
[St] Status:MEDLINE
[do] DOI:10.1177/0047237917724408


  5 / 5938 MEDLINE  
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[PMID]:27773607
[Au] Autor:Iizuka-Furukawa S; Isogai A; Kusaka K; Fujii T; Wakai Y
[Ad] Endereço:Kizakura Co. Ltd., 223 Shioya-machi, Fushimi-ku, Kyoto 612-8046, Japan; National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashi-hiroshima 739-0046, Japan. Electronic address: s.iizuka@nrib.go.jp.
[Ti] Título:Identification of 4-mercapto-4-methylpentan-2-one as the characteristic aroma of sake made from low-glutelin rice.
[So] Source:J Biosci Bioeng;123(2):209-215, 2017 Feb.
[Is] ISSN:1347-4421
[Cp] País de publicação:Japan
[La] Idioma:eng
[Ab] Resumo:The grassy characteristic aroma perceived in brewed sake made from low-glutelin rice (Oryza sativa L. Mizuhonoka) was examined by gas chromatography-olfactometry and gas chromatography-mass spectrometry. By comparing the odor properties and Kovats retention indices to those of standard compounds, 4-mercapto-4-methylpentan-2-one (4MMP) was found to contribute to the characteristic aroma. Sake brewing using Mizuhonoka, low-glutelin rice, and Gin-ohmi (a control) revealed that 4MMP concentrations in Mizuhonoka sake samples were higher than those in Gin-ohmi samples over the fermentation period. The concentration in final Mizuhonoka sake was twice that of Gin-ohmi. To investigate the mechanism of 4MMP formation, the putative precursors, 4-S-cycteinyl-4-methylpentan-2-one (cys-4MMP) and 4-S-glutathionyl-4-methylpentan-2-one (glut-4MMP), in sake and its materials (rice and koji) were analyzed by ultra-performance liquid chromatography tandem mass-spectrometry. Cys-4MMP was not detected in all samples, while glut-4MMP was present in sake and its materials. The glut-4MMP concentration in sake was lower than that in Gin-ohmi over nearly the entire fermentation period, suggesting that conversion of the precursors to 4MMP was more effective in the mash of low-glutelin rice Mizuhonoka than in Gin-ohmi. The release of 4MMP during alcoholic fermentation from a model medium containing its precursors was examined. While no 4MMP release was observed in the control (no addition), with the addition of its precursors, the release of 4MMP increased as fermentation progressed. It was suggested that 4MMP was generated from both cys- and glut-4MMP by sake yeast. The perception threshold of 4MMP in sake was determined as 1.2 ng/L.
[Mh] Termos MeSH primário: Bebidas Alcoólicas/análise
Aromatizantes
Odorantes
Oryza/química
Pentanonas/isolamento & purificação
Pentanonas/metabolismo
Compostos de Sulfidrila/isolamento & purificação
Compostos de Sulfidrila/metabolismo
[Mh] Termos MeSH secundário: Etanol/análise
Etanol/metabolismo
Fermentação
Aromatizantes/análise
Aromatizantes/metabolismo
Cromatografia Gasosa-Espectrometria de Massas/métodos
Glutationa/análogos & derivados
Glutationa/metabolismo
Glutens/metabolismo
Odorantes/análise
Oryza/metabolismo
Pentanonas/análise
Saccharomyces cerevisiae/metabolismo
Compostos de Sulfidrila/análise
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (4-S-glutathionyl-4-methylpentan-2-one); 0 (4-mercapto-4-methyl-pentan-2-one); 0 (Flavoring Agents); 0 (Pentanones); 0 (Sulfhydryl Compounds); 3K9958V90M (Ethanol); 8002-80-0 (Glutens); GAN16C9B8O (Glutathione)
[Em] Mês de entrada:1704
[Cu] Atualização por classe:180131
[Lr] Data última revisão:
180131
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:161025
[St] Status:MEDLINE


  6 / 5938 MEDLINE  
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[PMID]:29245319
[Au] Autor:Nie JY; Zhao Q
[Ad] Endereço:aDepartment of Gastroenterology, Zhongnan Hospital of Wuhan UniversitybHubei Clinical Center & Key Lab of Intestinal & Colorectal Diseases, Wuhan, Hubei Province, China.
[Ti] Título:Beverage consumption and risk of ulcerative colitis: Systematic review and meta-analysis of epidemiological studies.
[So] Source:Medicine (Baltimore);96(49):e9070, 2017 Dec.
[Is] ISSN:1536-5964
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:Epidemiological studies have provided controversial evidence between beverage consumption and the risk of ulcerative colitis (UC). This study aimed to determine the role of beverage consumption in the development of UC. A systematic search was conducted in public databases to identify all relevant studies, and study-specific relative risks (RRs) and 95% confidence intervals (CIs) were pooled using a random-effects model. Sixteen studies were identified with a total of 3689 cases and 335,339 controls. Alcohol consumption showed no significant association with UC risk (RR for the highest vs the lowest consumption level: 0.95, 95% CI: 0.65-1.39). Coffee consumption tended to be inversely associated with UC risk (RR: 0.58, 95% CI: 0.33-1.05), but it was not significant and confounded by smoking adjustment. Soft drinks consumption was associated with UC risk (RR: 1.69, 95% CI: 1.24-2.30), and tea consumption was inversely associated with UC risk (RR: 0.69, 95% CI: 0.58-0.83). In conclusion, high consumption of soft drinks might increase the risk of UC, while tea consumption might decrease the risk.
[Mh] Termos MeSH primário: Bebidas Gaseificadas/efeitos adversos
Colite Ulcerativa/induzido quimicamente
[Mh] Termos MeSH secundário: Bebidas Alcoólicas
Café
Colite Ulcerativa/epidemiologia
Seres Humanos
Fatores de Risco
Chá
[Pt] Tipo de publicação:JOURNAL ARTICLE; META-ANALYSIS; REVIEW
[Nm] Nome de substância:
0 (Coffee); 0 (Tea)
[Em] Mês de entrada:1801
[Cu] Atualização por classe:180108
[Lr] Data última revisão:
180108
[Sb] Subgrupo de revista:AIM; IM
[Da] Data de entrada para processamento:171217
[St] Status:MEDLINE
[do] DOI:10.1097/MD.0000000000009070


  7 / 5938 MEDLINE  
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[PMID]:29241595
[Au] Autor:Braillon A
[Ad] Endereço:University Hospital, 80000 Amiens, France. Electronic address: braillon.alain@gmail.com.
[Ti] Título:Re 'Provision of information to consumers about the calorie content of alcoholic drinks: did the responsibility deal pledge by alcohol retailers and producers increase the availability of calorie information?'
[So] Source:Public Health;154:182-183, 2018 01.
[Is] ISSN:1476-5616
[Cp] País de publicação:Netherlands
[La] Idioma:eng
[Mh] Termos MeSH primário: Bebidas Alcoólicas/análise
Ingestão de Energia
[Mh] Termos MeSH secundário: Consumo de Bebidas Alcoólicas
Seres Humanos
[Pt] Tipo de publicação:JOURNAL ARTICLE; COMMENT
[Em] Mês de entrada:1801
[Cu] Atualização por classe:180105
[Lr] Data última revisão:
180105
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:171216
[St] Status:MEDLINE


  8 / 5938 MEDLINE  
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[PMID]:29217309
[Au] Autor:Petticrew M; Knai C; Mays N
[Ad] Endereço:Policy Innovation Research Unit, Faculty of Public Health and Policy, London School of Hygiene and Tropical Medicine (LSHTM), 15-17 Tavistock Place, London WC1H 9SH, UK. Electronic address: mark.petticrew@lshtm.ac.uk.
[Ti] Título:Re: Letter to the Editor of Public Health in response to 'Provision of information to consumers about the calorie content of alcoholic drinks: did the responsibility deal pledge by alcohol retailers and producers increase the availability of calorie information?'
[So] Source:Public Health;154:184-185, 2018 01.
[Is] ISSN:1476-5616
[Cp] País de publicação:Netherlands
[La] Idioma:eng
[Mh] Termos MeSH primário: Bebidas Alcoólicas/análise
Ingestão de Energia
[Mh] Termos MeSH secundário: Consumo de Bebidas Alcoólicas
Seres Humanos
[Pt] Tipo de publicação:LETTER; COMMENT
[Em] Mês de entrada:1801
[Cu] Atualização por classe:180105
[Lr] Data última revisão:
180105
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:171209
[St] Status:MEDLINE


  9 / 5938 MEDLINE  
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[PMID]:28542883
[Au] Autor:Liu J; Chen J; Fan Y; Huang X; Han B
[Ad] Endereço:Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.
[Ti] Título:Biochemical characterisation and dominance of different hydrolases in different types of Daqu - a Chinese industrial fermentation starter.
[So] Source:J Sci Food Agric;98(1):113-121, 2018 Jan.
[Is] ISSN:1097-0010
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:BACKGROUND: Daqu is a fermentative saccharification agent that is used to initiate fermentation in the production of Chinese liquor and vinegar. This study investigated the differences of amylase, protease and esterase in dominance of different types of Daqu, which can be useful for quality control and flavor improvement of Daqu production by enzyme technology. RESULTS: Hydrolase activities in different Daqu samples were compared by principal component analysis (PCA). Based on protein electrophoresis and H NMR spectroscopy, the protein patterns and metabolites in Daqu were further analysed. The results indicated that the highest amylase activities and diversities were found in low/medium-temperature of Daqu which had light-flavour and strong-flavour. Proteases play a significant role in determining the quality of high-temperature Daqu samples which had a sauce-flavour. Furthermore, the contributions of esterase to both strong and sauce flavour development in high-temperature Daqu are similar. CONCLUSION: Results from the present work showed that differences in amylase, protease and esterase play a leading role in different types of Daqu, which can be useful for quality control and technology development of Daqu. © 2017 Society of Chemical Industry.
[Mh] Termos MeSH primário: Bebidas Alcoólicas/análise
Proteínas de Bactérias/análise
Hidrolases/análise
Lactobacillaceae/metabolismo
[Mh] Termos MeSH secundário: Bebidas Alcoólicas/microbiologia
Proteínas de Bactérias/metabolismo
China
Fermentação
Aromatizantes/análise
Aromatizantes/metabolismo
Hidrolases/metabolismo
Lactobacillaceae/enzimologia
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Bacterial Proteins); 0 (Flavoring Agents); EC 3.- (Hydrolases)
[Em] Mês de entrada:1801
[Cu] Atualização por classe:180102
[Lr] Data última revisão:
180102
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170526
[St] Status:MEDLINE
[do] DOI:10.1002/jsfa.8445


  10 / 5938 MEDLINE  
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[PMID]:28451838
[Au] Autor:Magalhães F; Krogerus K; Vidgren V; Sandell M; Gibson B
[Ad] Endereço:VTT Technical Research Centre of Finland Ltd, Tietotie 2, P.O. Box 1000, 02044, Espoo, Finland. frederico.magalhaes@vtt.fi.
[Ti] Título:Improved cider fermentation performance and quality with newly generated Saccharomyces cerevisiae × Saccharomyces eubayanus hybrids.
[So] Source:J Ind Microbiol Biotechnol;44(8):1203-1213, 2017 Aug.
[Is] ISSN:1476-5535
[Cp] País de publicação:Germany
[La] Idioma:eng
[Ab] Resumo:Yeast cryotolerance may be advantageous for cider making, where low temperatures are usually employed. Here, we crossed the cryotolerant S. eubayanus with a S. cerevisiae wine strain and assessed the suitability of the hybrids for low-temperature cider fermentation. All strains fermented the juice to 5% ABV, but at different rates; hybrid strains outperformed S. cerevisiae, which was sensitive to low temperatures. The best hybrid fermented similarly to S. eubayanus. S. eubayanus produced sulphurous off flavours which masked a high concentration of fruity ester notes. This phenotype was absent in the hybrid strains, resulting in distinctly fruitier ciders. Aroma was assessed by an independent consumer panel, which rated the hybrid ciders as identical to the wine strain cider. Both were significantly more pleasant than the S. eubayanus cider. Interspecific hybridization can apparently be used effectively to improve low-temperature fermentation performance without compromising product quality.
[Mh] Termos MeSH primário: Bebidas Alcoólicas/microbiologia
Fermentação
Microbiologia de Alimentos
Saccharomyces cerevisiae/metabolismo
Saccharomyces/metabolismo
[Mh] Termos MeSH secundário: Adolescente
Adulto
Idoso
Temperatura Baixa
Comportamento do Consumidor
Feminino
Manipulação de Alimentos
Qualidade dos Alimentos
Sucos de Frutas e Vegetais/microbiologia
Seres Humanos
Hibridização Genética
Masculino
Meia-Idade
Mitocôndrias/metabolismo
Odorantes/análise
Saccharomyces/classificação
Saccharomyces/genética
Saccharomyces cerevisiae/genética
Paladar
Compostos Orgânicos Voláteis/análise
Adulto Jovem
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Volatile Organic Compounds)
[Em] Mês de entrada:1801
[Cu] Atualização por classe:180101
[Lr] Data última revisão:
180101
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170429
[St] Status:MEDLINE
[do] DOI:10.1007/s10295-017-1947-7



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