Relevant bibliographies by topics / Canned grapefruit juice

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters

Academic literature on the topic 'Canned grapefruit juice'

Author: Grafiati
Published: 4 June 2021
Last updated: 30 January 2023

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Consult the lists of relevant articles, books, theses, conference reports, and other scholarly sources on the topic 'Canned grapefruit juice.'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Journal articles on the topic "Canned grapefruit juice"

1

Nagy, Steven, Hyoung Lee, Russell L. Rouseff, and James C. C. Lin. "Nonenzymic browning of commercially canned and bottled grapefruit juice." Journal of Agricultural and Food Chemistry 38, no. 2 (February 1990): 343–46. http://dx.doi.org/10.1021/jf00092a001.

Full text
APA, Harvard, Vancouver, ISO, and other styles
2

Pino, J., and Ana M. Cabrera. "Quality of canned grapefruit juice produced in Cuba during four seasons." Food / Nahrung 32, no. 9 (1988): 875–79. http://dx.doi.org/10.1002/food.19880320919.

Full text
APA, Harvard, Vancouver, ISO, and other styles
3

MANNHEIM, H. G., A. BAKAL, and D. REZNIK. "Shelf life of canned grapefruit juice - methods for evaluation and factors affecting it." International Journal of Food Science & Technology 3, no. 2 (June 28, 2007): 115–22. http://dx.doi.org/10.1111/j.1365-2621.1968.tb01446.x.

Full text
APA, Harvard, Vancouver, ISO, and other styles
4

SAGUY, I., C. H. MANNHEIM, and N. PASSY. "The role of sulphur dioxide and nitrate on detinning of canned grapefruit juice." International Journal of Food Science & Technology 8, no. 2 (June 28, 2007): 147–55. http://dx.doi.org/10.1111/j.1365-2621.1973.tb01700.x.

Full text
APA, Harvard, Vancouver, ISO, and other styles
5

Nagy, Steven, and Seifollah Nikdel. "Tin, iron, and aluminum contents of commercially canned single-strength grapefruit juice stored at varying temperatures." Journal of Agricultural and Food Chemistry 34, no. 4 (July 1986): 588–93. http://dx.doi.org/10.1021/jf00070a002.

Full text
APA, Harvard, Vancouver, ISO, and other styles
6

ROUSEFF, R. L., and S. V. TING. "Effects of pH, Storage Time and Temperature on the Tin Content of Single Strength Canned Grapefruit Juice." Journal of Food Science 50, no. 2 (August 25, 2006): 333–35. http://dx.doi.org/10.1111/j.1365-2621.1985.tb13394.x.

Full text
APA, Harvard, Vancouver, ISO, and other styles
7

PINO, JORGE A., RAUL TORRICELLA, and LUIS CHANG. "RELATIONSHIP BETWEEN SENSORY AND ANALYTICAL DETERMINATIONS OF CANNED SINGLE-STRENGTH GRAPEFRUIT JUICE AS DETERMINED BY PRINCIPAL COMPONENT ANALYSIS." Journal of Food Quality 17, no. 1 (March 1994): 1–8. http://dx.doi.org/10.1111/j.1745-4557.1994.tb00126.x.

Full text
APA, Harvard, Vancouver, ISO, and other styles
8

Korolev, Aleksei, Ekaterina Kirpichenkova, Elena Nikitenko, Elena Denisova, and Elena Fanda. "Lycopene Quantity and Sources in the Diet of Healthy Young People." Current Developments in Nutrition 4, Supplement_2 (May 29, 2020): 117. http://dx.doi.org/10.1093/cdn/nzaa041_021.

Full text
Abstract:
Abstract Objectives Lycopene is a major dietary non-vitamin carotenoid, which has a high number of conjugated dienes, and known as a powerful antioxidant and radical scavenger. The present study was designed to assess the level of lycopene intake and to describe which food sources contribute the most to intake. Methods Lycopene's level and its main food sources were assessed using the 24-hour reсall method. Periodicity of intake food sources were assessed using a specialized Food Frequency Questionnaire applying the carotenoids database from the USDA. A survey was conducted among 122 students in age group 20 to 28 years (21.86 ± 1.12) and included 89 females and 33 males. Results Only 43.4% respondents have achieved the recommended level of lycopene (12.64 ± 8.57 mg/day). In this group the following sources of lycopene were presented: red raw tomatoes (47.2%), fast food products – pizza, lasagna, pasta (18.9%), ketchup (15.1%), watermelon (11.3%), tomato juice (5.6%), pink and red grapefruits (1.9%). For 14.7% students the intake of lycopene in the diet was more than half of the recommended level. The main sources of lycopene in this group were red raw tomatoes (61.1%), pizza, sandwiches (33.3%), and ketchup (5.6%). For 15.6% participants the dietary intake of lycopene was less than half of the recommended level. In this group, the major sources of lycopene were the following: ketchup (21.3%), soup and sandwiches (21.1% each), red raw tomatoes (15.8%), canned fish in tomato sauce (10.5%) and tomato juice (5.2%). A quarter of respondents had no sources of lycopene in their diet. An assessment of the results of survey of 122 students revealed that 91 respondents included red raw tomatoes in weekly diet (9.0% – 6–7 times a week, 47.6% – 3–5 times a week, 18.0% – 1–2 times a week). The weekly diet of more than a third of respondents contained tomato-based sources of lycopene: pizza (47.5%), ketchup (46.7%), cheeseburger (34.4%) and hamburger (17.2%). Thus, the significant number of study participants did not include tomato juice (55.7%), red tomatoes (49.1%), persimmon (45.9%), pink or red grapefruit (41.0%). Conclusions The recommended quantity of lycopene intake was achieved by including raw red tomatoes and tomato-containing products in the diet. Additional sources of lycopene (watermelon, red and pink grapefruits, persimmon) in the diet of most students were absent. Funding Sources No funding.
APA, Harvard, Vancouver, ISO, and other styles
9

Naz, Sania, Anila Sajjad, Joham Ali, and MUHAMMAD ZIA. "Antioxidative, phytochemical and antimicrobial analysis of juices of eight citrus cultivars grown in Pakistan." Natural Resources for Human Health 2, no. 3 (January 28, 2022): 300–305. http://dx.doi.org/10.53365/nrfhh/145221.

Full text
Abstract:
Comparative nutritional analysis of citrus varieties cultivated in Pakistan has not been reported. Citrus is consumed all over the world due to its taste and also has pharmacological components. The present investigation evaluated the antioxidant, reducing power, total flavonoids and phenolics, DPPH free radical scavenging, protein kinase inhibition, and the antimicrobial activities of eight Pakistani citrus varieties. Grapefruit showed maximum total antioxidant potential (77 µg AAE/100 mg), followed by Kinnow and Shakri. Khatai showed maximum reducing power potential (69.6 µg AAE/100 mg) while Shakri and Grapefruit trailed it. All the varieties showed significant DPPH free radical scavenging activity. Maximum total phenolics in citrus juice were found in Shakri and Kinnow; 26.2 and 25.9 µg GAE/100mg, respectively. Variation in total flavonoids content was observed as Kinnow>Grapefruit>Shakri>Khatai. All the citrus juices showed mild to moderate antibacterial activity, while Mosambi and Malta contained potent antifungal components. HPLC analysis of citrus juices revealed that catechin was present in all citrus genotypes except Kinnow. The study concludes that citrus juices contain strong antioxidative potential, bear protein kinase inhibitors and can be used as cancer chemoprevention and supportive nutrition.
APA, Harvard, Vancouver, ISO, and other styles
10

Stanly, Christopher, Mariaevelina Alfieri, Alfredo Ambrosone, Antonietta Leone, Immacolata Fiume, and Gabriella Pocsfalvi. "Grapefruit-Derived Micro and Nanovesicles Show Distinct Metabolome Profiles and Anticancer Activities in the A375 Human Melanoma Cell Line." Cells 9, no. 12 (December 21, 2020): 2722. http://dx.doi.org/10.3390/cells9122722.

Full text
Abstract:
Fruit juice is one of the most easily accessible resources for the isolation of plant-derived vesicles. Here we found that micro- and nano-sized vesicles (MVs and NVs) from four Citrus species, C. sinensis, C. limon, C. paradisi and C. aurantium, specifically inhibit the proliferation of lung, skin and breast cancer cells, with no substantial effect on the growth of non-cancer cells. Cellular and molecular analyses demonstrate that grapefruit-derived vesicles cause cell cycle arrest at G2/M checkpoint associated with a reduced cyclins B1 and B2 expression levels and the upregulation of cell cycle inhibitor p21. Further data suggest the inhibition of Akt and ERK signalling, reduced intercellular cell adhesion molecule-1 and cathepsins expressions, and the presence of cleaved PARP-1, all associated with the observed changes at the cellular level. Gas chromatography-mass spectrometry-based metabolomics reveals distinct metabolite profiles for the juice and vesicle fractions. NVs exhibit a high relative amount of amino acids and organic acids whereas MVs and fruit juice are characterized by a high percentage of sugars and sugar derivatives. Grapefruit-derived NVs are in particular rich in alpha–hydroxy acids and leucine/isoleucine, myo-inositol and doconexent, while quininic acid was detected in MVs. Our findings reveal the metabolite signatures of grapefruit-derived vesicles and substantiate their potential use in new anticancer strategies.
APA, Harvard, Vancouver, ISO, and other styles
More sources

Dissertations / Theses on the topic "Canned grapefruit juice"

1

Vanamala, Jairam Krishna Prasad. "Postharvest irradiation treatment effect on grapefruit functional components and their role in prevention of colon cancer." Texas A&M University, 2004. http://hdl.handle.net/1969.1/2774.

Full text
Abstract:
This dissertation examines the effects of postharvest treatment and processing on biologically active compounds of orange juice, and ??Rio Red?? grapefruit and their ability to prevent chemically induced colon cancer in rat model. The first study evaluated the differences in flavonoid content of commercial ??made from concentrate?? (MFC) orange juices and ??not from concentrate?? (NFC) orange and grapefruit juices. Total flavonoid content of MFC orange juices (53 mg/100 mL; n = 12) was significantly (P ≤ 0.05) higher than NFC orange juices (36.5 mg/100 mL; n = 14). The second study investigated the ionizing radiation and storage effects on bioactive compounds and quality of ??Rio Red?? grapefruit. Results showed that storage and irradiation significantly (P ≤ 0.05) affected the bioactive compounds in grapefruit, however, the effect of storage was prominent. The third study examined the influence of irradiation and freeze drying on bioactive compounds of grapefruit. Irradiation of grapefruit prior to freeze drying resulted in enhanced (P ≤ 0.05) flavonoid content (naringin and narirutin). Freeze drying markedly reduced (P ≤ 0.05) lycopene content. Freeze drying and irradiation reduced (P ≤ 0.05) volatile compounds (d-limonene and myrcene), with the exception of ethanol. In the fourth study suppression of colon cancer development in Sprague Dawley rats by natural and irradiated grapefruits and their functional compounds, naringin and limonin, were evaluated.The total number of aberrant crypts (AC; P = 0.02), number of high multiplicity AC foci (ACF; P = 0.01), and proliferative index (P = 0.02) were lower and apoptosis (P = 0.02) was higher in azoxymethane (AOM) injected rats on experimental diets. However, only natural grapefruit and limonin only suppressed AOM induced expansion (P = 0.008) of proliferative zone and also enhanced apoptosis more effectively than other experimental diets indicating that natural grapefruit and limonin may serve as better chemopreventive agents compared to IGFPP and naringin. The present study indicates that postharvest quarantine doses of irradiation slightly alter composition of bioactive compounds and in turn marginally reduce the chemopreventive ability of grapefruit against the promotion stage of colon cancer. These results warrant the necessity of testing the impact of post harvest treatments on fruits and vegetables chemopreventive ability.
APA, Harvard, Vancouver, ISO, and other styles

Books on the topic "Canned grapefruit juice"

1

Parker, Philip M. The 2007-2012 World Outlook for Canned Single-Strength Grapefruit Juice. ICON Group International, Inc., 2006.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
2

Parker, Philip M. The 2007-2012 Outlook for Canned Single-Strength Grapefruit Juice in India. ICON Group International, Inc., 2006.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
3

Parker, Philip M. The 2007-2012 Outlook for Canned Single-Strength Grapefruit Juice in Japan. ICON Group International, Inc., 2006.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
4

Parker, Philip M. The 2007-2012 Outlook for Canned Single-Strength Grapefruit Juice in Greater China. ICON Group International, Inc., 2006.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
5

Parker, Philip M. The 2007-2012 Outlook for Canned Single-Strength Grapefruit Juice in the United States. ICON Group International, Inc., 2006.

Find full text
APA, Harvard, Vancouver, ISO, and other styles

Book chapters on the topic "Canned grapefruit juice"

1

Pino, Ɉ., and Ana M. Cabrera. "Quality of canned grapefruit juice produced in Cuba during four seasons." In Die Nahrung Volume 32, Number 9, 875–79. De Gruyter, 1988. http://dx.doi.org/10.1515/9783112567401-013.

Full text
APA, Harvard, Vancouver, ISO, and other styles
You might also be interested in the extended bibliographies on the topic 'Canned grapefruit juice' for particular source types:
Journal articles
We offer discounts on all premium plans for authors whose works are included in thematic literature selections. Contact us to get a unique promo code!

To the bibliography