Relevant bibliographies by topics / Fruit and vegetable juice

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  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Fruit and vegetable juice'

Author: Grafiati
Published: 4 June 2021
Last updated: 1 February 2022

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Journal articles on the topic "Fruit and vegetable juice"

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Pop, Anamaria, Sevastita Muste, Crina Muresan, and Simona Jula. "Studies on Juice Quality Obtained from Pomegranate and Various Vegetables Additions." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology 71, no. 1 (May 20, 2014): 57. http://dx.doi.org/10.15835/buasvmcn-fst:10117.

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Nowadays, the interest in antioxidants, mainly present in fruits and vegetables, has prompted research in the field of commercial beverages. Taking into account new requirements to improve the quality of feeding behaviour by getting juices without added sugar, the consumer health benefits and high organoleptics properties, it was decided to study the correlation quality of raw pomegranates with other vegetables such as celery, carrot and sharon fruit in order to obtain pomegranate juice with vegetable additions. The vegetable raw materials were chosen in order to improve the quality and organoleptic properties of the pomegranate juice with vegetable additions by optimizing the “in-house” method, to obtaining a stable formulation. The main objectives of the study were characterization of raw and addition materials, studied by psycho-chemical analysis, evaluating of the antioxidant capacity of 4 types of pomegranate juice with additions in different proportions, establish the best type of mixture juice. Consumer preference was established in sensory analysis based on hedonic test with 9 point scale, the type of juice with additions with the following concentrations: pomegranate 50%, Sharon 10%, celery 30%, carrot 10%. Positive correlations were performed between antioxidant capacity and type of juice preferred by consumers.
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Buniowska, Magdalena, Eva Arrigoni, Agata Znamirowska, Jesús Blesa, Ana Frígola, and María J. Esteve. "Liberation and Micellarization of Carotenoids from Different Smoothies after Thermal and Ultrasound Treatments." Foods 8, no. 10 (October 14, 2019): 492. http://dx.doi.org/10.3390/foods8100492.

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The consumption of a varied diet rich in fruit and vegetables helps prevent and treat certain chronic diseases. The development of smoothies based on derivatives from fruit and vegetables rich in bioactive compounds can help increase the consumption of these foods, and therefore, contribute to the prevention of various health problems. However, during the processing of the fruit and vegetable smoothies, these properties may change. The elaboration of smoothies is based on fruits and vegetables rich in carotenoids: Carrot juice-papaya-mango (smoothie A) and carrot juice-pumpkin-mango (smoothie B). The objective of this study is to evaluate the impact of the application of different thermal technologies (mild and intensive heat treatment) and non-conventional technologies (ultrasound) on carotenoids (α-carotene, β-carotene, lutein and β-cryptoxantin) and determine the physiochemical parameters of derivatives from fruit and vegetable smoothies. In addition, the bioaccessibility of carotenoids is also evaluated through a process of in vitro simulated digestion. With regard to the bioaccessibility of the fruit and vegetable smoothies analyzed, a positive effect of temperature on liberation and micellarization was observed.
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Cullen, Karen Weber, Issa Zakeri, Erin W. Pryor, Tom Baranowski, Janice Baranowski, and Kathy Watson. "Goal Setting is Differentially Related to Change in Fruit, Juice, and Vegetable Consumption Among Fourth-Grade Children." Health Education & Behavior 31, no. 2 (April 2004): 258–69. http://dx.doi.org/10.1177/1090198103260518.

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The impact of goal attainment in a dietary change program to increase fruit, 100% juice, and vegetable consumption was assessed among fourth-grade students. At each session, the students were given goals related to increasing fruit, juice, and vegetable consumption. Baseline consumption and postconsumption were assessed with up to 4 days of computerized dietary recalls. Analyses included regression models predicting postconsumption from the numbers of fruit-juice goals, vegetable goals, or total number of general goals attained, respectively. For students with low baseline fruit-juice preferences, attaining more fruit-juice goals resulted in increased post-fruit-juice consumption. Among those with low baseline vegetable consumption, attaining one vegetable goal was related to higher post-vegetable consumption. For boys and those with high baseline fruit, juice, and vegetable consumption, attaining three general goals was related to increased fruit, juice, and vegetable intake. The results show that goal attainment was somewhat effective in promoting dietary change among children.
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Brantsæter, Anne Lise, Margaretha Haugen, Salka E. Rasmussen, Jan Alexander, Sven Ove Samuelsen, and Helle Margrete Meltzer. "Urine flavonoids and plasma carotenoids in the validation of fruit, vegetable and tea intake during pregnancy in the Norwegian Mother and Child Cohort Study (MoBa)." Public Health Nutrition 10, no. 8 (August 2007): 838–47. http://dx.doi.org/10.1017/s1368980007339037.

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AbstractObjectiveTo validate a new food-frequency questionnaire (FFQ) for measuring the intake of fruit, vegetables and tea reported by women participating in the Norwegian Mother and Child Cohort Study (MoBa).DesignIntake of fruits, vegetables and tea estimated by the FFQ was compared with urinary flavonoid excretion, plasma carotenoid concentration and intake measured by a 4-day weighed food diary (FD). The triangular method was applied to calculate FFQ validity coefficients using two independent biomarkers.Setting and subjectsOne hundred and nineteen women participating in MoBa.ResultsThe FFQ estimate of fruit intake was significantly correlated with urine phloretin (r = 0.33), citrus fruit/juice with urine hesperetin (r = 0.44), cooked vegetables with plasma α-carotene (r = 0.37), and tea with urine kaempferol (r = 0.41) (P < 0.01 for all). On average, 60% of the participants fell into the same or adjacent quintiles when classified by FFQ and biomarkers. Significant correlations between the FFQ and FD were found for fruit (r = 0.39), vegetables (r = 0.34), juices (r = 0.50) and tea (r = 0.53). The FFQ validity coefficient was 0.65 for citrus fruit/juice and 0.59 for cooked vegetables as calculated by the triangular method.ConclusionsThe validation study shows that the MoBa FFQ can be used to estimate fruit, juice, vegetable and tea intake in pregnant Norwegian women, and to rank individuals within the distribution.
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Yuan, Changzheng, Elinor Fondell, Ambika Bhushan, Alberto Ascherio, Olivia I. Okereke, Francine Grodstein, and Walter C. Willett. "Long-term intake of vegetables and fruits and subjective cognitive function in US men." Neurology 92, no. 1 (November 21, 2018): e63-e75. http://dx.doi.org/10.1212/wnl.0000000000006684.

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ObjectiveTo evaluate the prospective association of long-term intake of vegetables and fruits with late-life subjective cognitive function (SCF).MethodsAmong 27,842 men with a mean age of 51 years in 1986, we used multinomial logistic regression to examine the relation of vegetable and fruit consumption to future SCF. Average dietary intake was calculated from 5 repeated food frequency questionnaires collected every 4 years until 2002. SCF score was assessed twice (2008 and 2012) using a 6-item questionnaire; validity was supported by strong associations with APO ε4 genotype. We categorized the average of the 2 scores as good, moderate, and poor SCF.ResultsHigher intakes of total vegetables, total fruits, and fruit juice were each significantly associated with lower odds of moderate or poor SCF after controlling for major nondietary factors and total energy intake. The association with total fruit intake was weaker after further adjusting for major dietary factors. In this model, the multivariate odds ratios (95% confidence intervals) for vegetable intake (top vs bottom quintile) were 0.83 (0.76–0.92), p trend <0.001 for moderate SCF and 0.66 (0.55–0.80), p trend <0.001 for poor SCF. For orange juice, compared to <1 serving/mo of intake, daily consumption was associated with a substantially lower odds of poor SCF (0.53 [0.43–0.67], p trend <0.001). Higher consumption of vegetables and fruits 18 to 22 years before SCF assessment was associated with lower odds of poor SCF independent of more proximal intake.ConclusionOur findings support a long-term beneficial role of vegetable, fruit, and orange juice consumption on SCF.
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Julius, Jennifer K., Courtney K. Fernandez, Amy C. Grafa, Paige MC Rosa, and Jessica L. Hartos. "Daily fruit and vegetable consumption and diabetes status in middle-aged females in the general US population." SAGE Open Medicine 7 (January 2019): 205031211986511. http://dx.doi.org/10.1177/2050312119865116.

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Objectives: Fruit and vegetable consumption may impact development of diabetes, but limited research has addressed whether daily consumption of fruits and vegetables differs by those with and without diabetes, especially within high-risk groups. Thus, the purpose of this study was to determine whether daily fruit and vegetable consumption differs by diabetes status in middle-aged females in the general US population. Methods: This cross-sectional analysis used 2017 Behavioral Risk Factor Surveillance System data for females ages 45–64 years old in Arizona (n = 2609), Florida (n = 3768), Georgia (n = 1018), and Texas (n = 2092). Multiple logistic regression analysis by state assessed the relationship between the daily consumption of fruit (fruit, 100% fruit juice) and vegetables (green leafy or lettuce salad, potatoes, other vegetables) and diabetes status, while controlling for health status, health behaviors, demographic factors, and socioeconomic status. Results: Across states, relatively similar proportions of participants with and without diabetes reported daily fruit consumption (with: 58%–63%; without: 61%–68%) and daily vegetable consumption (with: 58%–63%; without: 61%–68%). The results of adjusted analyses indicated that daily fruit and vegetable consumption did not differ by diabetes status across states. Conclusion: Across states, daily fruit and vegetable consumption did not differ by diabetes status in middle-aged females. In the primary care setting, providers should educate all females ages 45–64 on the importance of eating fresh fruits and vegetables and may consider sharing information about flavonoid-rich fruit and vegetable consumption for diabetes.
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Wang, Fenglei, Yi Wan, Oana Zeleznik, Megu Baden, You Wu, Clary Clish, Walter Willett, Liming Liang, and Heather Eliassen. "Mapping the Metabolic Profiles of Long-Term Vegetable, Fruit, and Fruit Juice Consumption." Current Developments in Nutrition 4, Supplement_2 (May 29, 2020): 787. http://dx.doi.org/10.1093/cdn/nzaa052_056.

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Abstract Objectives The aim of this study was to explore the metabolic profiles, including both named metabolites and unknown peaks detected in the metabolomics measurement, that are related to long-term vegetable, fruit, and fruit juice consumption. Methods The study population for exploration included 5270 participants and for replication included 4216 participants in the Nurses’ Health Study (NHS), NHSII, and Health Professionals Follow-Up Study. Plasma metabolic profiling was conducted by liquid chromatography-tandem mass spectrometry. Long-term vegetable, fruit, and fruit juice consumption was estimated from food-frequency questionnaires. We included 332 named metabolites and 2561 unknown peaks in the exploration analysis. Partial Spearman correlation analyses were used to assess the associations of vegetable, fruit, and fruit juice consumption with individual metabolites. We further identified metabolic signatures using machine learning models. Results We observed a panel of named metabolites and unknown peaks that were significantly associated with long-term vegetable, fruit, and fruit juice consumption (P value &lt; 0.05 after adjusting for multiple testing). Several unknown peaks exhibited a comparable correlation (partial Spearman rho &gt; 0.4) with fruit juice, especially orange juice consumption, relative to the named metabolites. Metabolic signatures, comprised of 78, 104, and 41 named metabolites, were robustly correlated with total vegetable, total fruit, and total fruit juice consumption, respectively (Pearson r = 0.27–0.37 between the signature and dietary consumption in exploration samples, and 0.24–0.27 in replication samples). Adding unknown peaks into the metabolic signature strengthened the Pearson r by 17.7% for total vegetable, 9.5% for total fruit, and 5.3% for total fruit juice consumption. Conclusions Using plasma metabolomics platform, we identified metabolic profiles, including named metabolites and unknown peaks, that reflect long-term vegetable, fruit, and fruit juice consumption, respectively. Funding Sources None.
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Anderson, Annie S., David N. Cox, Susan McKellar, Joanna Reynolds, M. E. J. Lean, and David J. Mela. "Take Five, a nutrition education intervention to increase fruit and vegetable intakes: impact on attitudes towards dietary change." British Journal of Nutrition 80, no. 2 (February 1998): 133–40. http://dx.doi.org/10.1017/s0007114598001032.

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To assess the response of low consumers of fruit and vegetables to a nutrition education intervention programme, data were collected from 104 adults on attitudinal variables related to ‘eating more fruit, vegetables and vegetable dishes’. Questionnaires (based on the theory of planned behaviour) assessing perceived barriers to increasing fruit and vegetable consumption were administered before an action-orientated intervention programme and at the end of the intervention period (8 weeks). Questionnaire scores for belief-evaluations in the intervention groups pre- and post-study indicated that support of family and friends, food costs, time constraints and shopping practicalities (in order to increase intake of fruit, vegetable and vegetable dishes) were barriers to greater consumption of these foodstuffs. Perceived situational barriers to increasing intakes of fruits and vegetables were: limited availability of vegetables, salads and fruit at work canteens, take-aways, friends' houses and at work generally. Following the intervention the number of visits to the shops was perceived as a greater barrier for increasing intakes of fruit and vegetables. Perceived practical opportunities for increasing intakes highlighted drinking fruit juice, taking fruit as a dessert, having fruit as a between-meal snack and eating two portions of vegetables with a meal. About two-thirds of intervention subjects achieved the recommended fruit and vegetable target, but it is concluded that practical issues and situational barriers need to be addressed for the success of future public health campaigns.
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O’Connor, Laura, Janette Walton, and Albert Flynn. "Fruit and vegetable intakes, sources and contribution to total diet in very young children (1–4 years): the Irish National Pre-School Nutrition Survey." British Journal of Nutrition 115, no. 12 (April 22, 2016): 2196–202. http://dx.doi.org/10.1017/s0007114516001422.

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AbstractAlthough the importance of fruit and vegetable (F&V) intakes in the prevention of chronic diseases is well established, there are limited data on intakes in very young children. This study estimates F&V intakes and sources and the contribution to the total diet using data from the National Pre-School Nutrition Survey, a nationally representative sample (n500) of Irish children aged 1–4 years. A 4-d weighed food record was used to collect food intake data. Of 1652 food codes consumed, 740 had a fruit/vegetable component. The percentage of edible fruits and/or vegetables in each food code was calculated. Intakes (g/d), sources (g/d) and the contribution of F&V to the weight of the total diet (%) were estimated, split by age. All children consumed F&V. Intakes of total fruits, in particular fruit juice, increased with age. The contribution to total fruit intake was discrete fruits (47–56 % range across age), 100 % fruit juice, smoothies and pureés (32–45 %) as well as fruits in composite dishes (7–13 %). Total vegetable intake comprised of discrete vegetables (48–62 % range across age) and vegetables in composite dishes (38–52 %). F&V contributed on average 20 % (15 % fruit; 5 % vegetables) to the weight of the total diet and was <10 % in sixty-one children (12 %). F&V contributed 50 % of vitamin C, 53 % of carotene, 34 % of dietary fibre and 42 % of non-milk sugar intakes from the total diet. F&V are important components of the diet of Irish pre-school children; however, some aspects of F&V intake patterns could be improved in this age group.
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Bardzik, Alec, Ariun Ishdorj, and Ju Won Jang. "Super-premium Fruit and Vegetable Beverages: A Retail Sales Analysis and Demand Estimation." Agricultural and Resource Economics Review 45, no. 3 (November 28, 2016): 563–80. http://dx.doi.org/10.1017/age.2016.24.

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Super-premium fruit and vegetable juices and drinks are a rapidly emerging product subcategory. We use retail-level scanner data to analyze trends in sales of and demand for super-premium and other fruit and vegetable beverages. We find that super-premium beverages represent a small share—about 6 percent in terms of dollar sales in 2012—of the overall fruit and vegetable juice and drink market and are priced considerably higher. Total sales more than doubled between 2007 and 2012 with 16 percent annual growth, and the beverages were more responsive to changes in price than other fruit and vegetable juices and drinks.
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Dissertations / Theses on the topic "Fruit and vegetable juice"

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Cheuyglintase, Kloyjai. "Spray drying of fruit juice with vegetable fibre as a carrier." Thesis, University of Canterbury. Chemical and Process Engineering, 2009. http://hdl.handle.net/10092/3101.

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The production of free flowing powder by spray drying of sugar-acid rich foods requires an appropriate carrier. High molecular weight materials such as maltodextrins are commercially used as a drying aid because of their high glass transition temperature (Tg). Alternatively, fibre-rich by-products from fruit and vegetable juice processing might provide high molecular weight elements that are suitable as a drying support. This study aimed to understand the variables affecting the spray-dried product of fruit juice so that non-sticky fibre-based juice powder could be obtained. Freeze dried carrot fibre was centrifically-milled to 50-100 µm sizes. Three sugar determination methods; enzymatic, enzyme membrane and HPLC with RID, were compared. The freeze drying performance of fructose, fructose + carrot fibre and fructose + carrot fibre + malic acid had the glass transition temperatures measured by differential scanning calorimetry (DSC) at 0.1 °C min-1. The results from the freeze drying were used as a key for the possibility of spray dried apple juice + carrot fibre. Similar methods were used to study freeze dried fructose + maltodextrin (DE max 9.8) and fructose + maltodextrin + malic acid. Dried sucrose, glucose and fructose were used to study glass transition temperature of melted amorphous sugars and mixtures by the visual experiment and DSC at 0.1°C min-1 of heating and cooling scans. The Gordon-Taylor equation was used to predict the Tg of anhydrous two-sugar mixtures from experimental and literature data. The Coachman and Karaze equation was used to predict Tg of three-sugar mixtures and compared to the experimental data. Spray dried powders of fructose + carrot fibre of 30, 40, 50, 60 and 70% w/w and apple juice concentrate + carrot fibre of 30, 40, 50, 60, 70% w/w at 165/75°C inlet/outlet temperature in a laboratory scale drier were compared to that of fructose + maltodextrin (DE max 9.8) and apple juice concentrate + maltodextrin of 50, 60 and 70% w/w (dry basis). Dielectric analysis in the range 200 Hz -1 MHz between 10-105 °C were applied to find the onset Tg (based on DSC results) from freeze dried mixtures of 14, 21, and 28% w/w (dry basis) carrot fibre+ fructose. The enzymatic method was found to be the most accurate method for sugar determination of fruit juice but the HPLC method was the most practical one. The results of Tg values of sugars and mixtures melted showed that the Tg values from heating and cooling scans of fructose, glucose and sucrose were in good agreement with literature. Fructose acted as a plasticizer; an increase in the fructose fraction decreased the Tg of sugar mixtures. Sucrose increased the Tg of the mixtures while the Tg of the three-sugar mixtures was less variable when there was a moderate to high proportion of glucose. The visual Tg values of sugars and mixtures were 7-28 °C higher than the onset DSC heating and cooling Tg values. This result suggested that more than one method should be used to study the glass transition of substances. The Gordon-Taylor equation did not fit well the Tg values of the dry sugars and their mixtures from this experiment. The variations might have been due to the degradation of sugar samples on the melting process. The Coachman and Karaze equation gave a good prediction of the three-sugar mixtures from this experiment. The carrot fibre was found to be crystalline. Carrot fibre increased the Tg of freeze dried fructose and decreased stickiness of fructose. Increasing malic acid fraction decreased Tg of the mixtures. Freeze dried fructose + maltodextrin showed higher hygroscopicity than freeze dried fructose + carrot fibre. It was not possible to determine Tg of fructose + maltodextrin + malic acid due to the swelling and hygroscopicity of the freeze dried samples. Tg values of freeze dried fructose + carrot fibre and fructose + maltodextrin were found to high enough to allow spray drying of these mixtures. The minimum fraction of carrot fibre to facilitate spray drying of fructose and apple juice concentrate was found to be 30%. Mixtures with maltodextrin at a fraction lower than 50% could not be successfully spray dried. When spray drying fructose + carrot fibre, apple juice + carrot fibre, fructose + maltodextrin and apple juice + maltodextrin at the appropriate ratios most of the powder stuck to the drier walls. The powder swept from the wall was free flowing with moisture content of approximately 2-4%. The Tg values of these powder indicated the wall build-up might be avoided in larger scale drying. Tg values of spray dried powder from the mixtures with fibre and maltodextrin were found to be not very different. The yield from mixtures with carrot fibre was three times higher than those of mixtures with maltodextrin. This cast doubts that Tg alone could be a good indicator for the stickiness of spray dried material. The microscope images and DSC scans of spray dried powders of fructose + carrot fibre and apple juice + carrot fibre showed crystalline material. The particle of spray dried fructose + maltodextrin and apple juice + maltodextrin were mostly amorphous. The crystals are more physically and chemically stable than the amorphous form. Thus carrot fibre is a good additive in spray drying of fruit juice. Dielectric analysis at low frequency was able to possible detect Tg of single and double components. For food polymer with many components it was found that Tg value was not consistently dependent on frequency. In conclusion, carrot fibre was a more effective carrier for spray drying than maltodextrin when compared on a mass basis and spray drying condition. Since edible fibre is an essential element needed by the human body, spray drying of fruit juice using fibre as a carrier showed the great potential of fibre in the application of fruit juice spray drying. In the case of clear juice, after reconstitution, the fibre can be easily separated from the juice as there seemed to be no chemical binding between the juice and the fibre during the spray drying process.
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Dede, Saner. "Effect Of High Hydrostatic Pressure (hhp) On Some Quality Paraeters And Shelf-life Of Fruit And Vegetable Juices." Master's thesis, METU, 2005. http://etd.lib.metu.edu.tr/upload/12606513/index.pdf.

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The quality and shelf-life of pressure processed (150, 200 and 250 MPa at 25 and 35°
C for 5, 10 and 15 minutes) orange, tomato and carrot juices were compared to fresh and thermally pasteurised (60°
C for 5, 10 and 15 minutes and 80°
C for 1 minute) juices. Treatments were capable of microbial inhibition of juices to non-detectable levels. The change in ascorbic acid content of HHP treated juices was not statistically significant (p>
0.05). Both heat treatments at 60 and 80°
C, displayed a significant loss and induced a decrease in the free radical scavenging activity but was not affected by HHP treatments. Pressurization at 250 MPa at 35°
C for 15 minutes and thermal pasteurization at 80°
C for 1 minute and stored at 4 and 25°
C for shelf-life analysis. HHP treated juices showed a small loss of antioxidants (below 10%) at both storage temperatures whereas the loss is higher (about 30%) in the heat treated juices through shelf life (30 days). The pressurized juices, stored at 25°
C, contained ascorbic acid better than heat treated ones after 30 days. The total color changes were minor (&
#8710
E=10) for all pressurized juices but for heat pasteurized samples, higher as a result of insufficient antioxidant activity. The pH of juices was not affected by treatment, storage temperature or time. HHP yielded a better product, regarding the studied parameters of the juices compared to the conventional pasteurization. Therefore, HHP treatment (250 MPa, 35°
C for 15 minutes) can be recommended for industrial production of fresh fruit and vegetables.
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Gomez, Stéphanie Madeleine. "Fruit juices market in France." CSUSB ScholarWorks, 2001. https://scholarworks.lib.csusb.edu/etd-project/2004.

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The purpose of this project is to offer a market study of the fruit juices market in France. The aim is to propose not only a comprehensive analysis of the fruit juices market in France, but also a set of recommendations that could be used by managers of fruit juices companies in sustaining a mature market.
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Hartman, Angela Danielle. "The Efficacy of Antimicrobials for the Control of Alicyclobacillus acidoterrestris in Fruit and Vegetable Juices." Thesis, Virginia Tech, 2003. http://hdl.handle.net/10919/33739.

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The efficacy of antimicrobials for control of A. acidoterrestris spoilage in juices was analyzed. Apple and tomato juices were inoculated with 4 log spores/ml. Antimicrobials were added at: 1000, 500 and 250 ppm (sodium benzoate, potassium sorbate, and sodium metabisulfite); 500, 250, and 125 ppm (cinnamic acid, dimethyl dicarbonate, and ascorbic acid); 125, 75 and 25 ppm (lysozyme); and 5, 3, and 1 IU/ml (nisin). In apple juice, A. acidoterrestris population reductions were caused by the following antimicrobials (reduction in log CFU/ml): lysozyme - all levels and nisin - 5 IU/ml (5.1), nisin - 3 IU/ml (4.2), cinnamic acid - 125 ppm (3.1), cinnamic acid - 250 ppm (2.6), potassium sorbate - 250ppm (2.5), nisin - 1 IU/ml (2.4), potassium sorbate - 500 and 1,000 ppm (2.3), dimethyl dicarbonate - 500 ppm (1.9), cinnamic acid - 500 ppm (1.4). In tomato juice, A. acidoterrestris population reductions were caused by the following antimicrobials (reduction log CFU/ml): nisin - all levels and lysozyme - 125 ppm and 75 ppm (4.4), lysozyme - 25 ppm (3.8), potassium sorbate - 500 ppm (2.6), cinnamic acid - 500 ppm (2.5), cinnamic acid - 250 ppm (2.4), cinnamic acid - 125 ppm (2.1), potassium sorbate - 1,000 ppm (1.9), and potassium sorbate - 250 ppm (1.6). Antimicrobial treatments: nisin - ¡à 1 IU/ml, lysozyme - ¡à 25 ppm, cinnamic acid - ¡à 125 ppm, and potassium sorbate - ¡à 250 ppm may be appropriate controls to prevent A. acidoterrestris spoilage in juices or juice containing beverages.
Master of Science
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Kuldiloke, Jarupan. "Effect of ultrasound, temperature and pressure treatments on enzyme activity and quality indicators of fruit and vegetable juices." [S.l.] : [s.n.], 2002. http://deposit.ddb.de/cgi-bin/dokserv?idn=96506722X.

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Yan, Bing. "High Pressure Homogenization of Selected Liquid Beverages." The Ohio State University, 2016. http://rave.ohiolink.edu/etdc/view?acc_num=osu1471376403.

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Dhakal, Santosh. "Evaluation of Synergistic, Additive and Antagonistic Effects During Combined Pressure-thermal Treatment on Selected Liquid Food Constituents by Reaction Kinetic Approach." The Ohio State University, 2016. http://rave.ohiolink.edu/etdc/view?acc_num=osu1479773874979893.

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Flemming, Phoebe K. "Cultivating the Connection Between South Boston Grows, A Garden-Based Nutrition Education Intervention, and Community Eating Habits." Bowling Green State University / OhioLINK, 2014. http://rave.ohiolink.edu/etdc/view?acc_num=bgsu1389608140.

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Mok, Jin Hong. "Nonthermal Inactivation of Bacteria in Liquids Using a Combination of Mechanical Shear and Moderate Electric Fields." The Ohio State University, 2019. http://rave.ohiolink.edu/etdc/view?acc_num=osu1555609969589384.

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Aughinbaugh, Natalie. "The Fruit and Vegetable Consumption Problem." Diss., North Dakota State University, 2015. http://hdl.handle.net/10365/24803.

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Books on the topic "Fruit and vegetable juice"

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Guo, Yu Fang. Juice. Hong Kong: Wan Li, 2004.

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Maria, Costantino, ed. Totally juice. Bideford, England: D & S, 2007.

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Wade, Carlson. The pocket handbook of juice power. New Canaan, Conn: Keats Pub., 1992.

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C, Sharma S., ed. Fruit and vegetable juice therapy: Curative and healing powers of fruit and vegetables ... Delhi: Pushtak Mahal, 2001.

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Lowe, Carl. Juice power. New York: Berkley Books, 1992.

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author, Stockton Briana, and Remington Sara photographer, eds. The juice solution. San Francisco, CA: Weldon Owen, 2014.

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Janet's juice book: Great new recipes for the juicer and blender. San Francisco: Chronicle Books, 1993.

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Russell, Cronin, ed. Juice high. London: Ebury, 1996.

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photographer, Hamilton Haraala, ed. The juice bar. Bath, UK: Love Food, an imprint of Parragon Books Ltd, 2013.

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Gursche, Siegfried. Juicing-- for the health of it!: Release the healing power of plants for optimum health. Vancouver: Alive Books, 2000.

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Book chapters on the topic "Fruit and vegetable juice"

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Boylston, Terri D. "Temperate Fruit Juice Flavors." In Handbook of Fruit and Vegetable Flavors, 451–62. Hoboken, NJ, USA: John Wiley & Sons, Inc., 2010. http://dx.doi.org/10.1002/9780470622834.ch24.

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Clark, J. Peter. "Fruit and Vegetable Juice Processing." In Food Engineering Series, 49–57. New York, NY: Springer New York, 2009. http://dx.doi.org/10.1007/978-1-4419-0420-1_6.

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Vatai, Gyula. "Fruit and Vegetable Juice Processing Applications." In Engineering Aspects of Membrane Separation and Application in Food Processing, 195–240. Taylor & Francis Group, 6000 Broken Sound Parkway NW, Suite 300, Boca Raton, FL 33487-2742: CRC Press, 2017. http://dx.doi.org/10.1201/9781315374901-7.

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Vatai, Gyula. "Fruit and Vegetable Juice Processing Applications." In Engineering Aspects of Membrane Separation and Application in Food Processing, 195–240. Boca Raton : CRC Press, 2017.: CRC Press, 2017. http://dx.doi.org/10.4324/9781315374901-6.

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Himeshi Samarasinghe, Yapa A., Wenjing Hua, Kelly Dong, Leah Kocherry, and Jianping Xu. "Recombinant Enzymes Used in Fruit and Vegetable Juice Industry." In Microbial Enzyme Technology in Food Applications, 375–95. Boca Raton, FL : CRC Press, [2016] | Series: Food biology series | “A science publishers book.”: CRC Press, 2017. http://dx.doi.org/10.1201/9781315368405-25.

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Yamazaki, Masatoshi, and Hiroshi Ueda. "Stimulation of Leukocytes by Vegetable and Fruit Juices." In Food Factors for Cancer Prevention, 159–61. Tokyo: Springer Japan, 1997. http://dx.doi.org/10.1007/978-4-431-67017-9_31.

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Rybka, Ana Cecília Poloni, Aline Telles Biasoto Marques, Rita de Cássia Mirela Resende Nassur, and Emanuel José Nascimento Marques. "Juice of Fruits and Vegetables." In Postharvest Physiological Disorders in Fruits and Vegetables, 785–802. Boca Raton : Taylor & Francis, 2018.: CRC Press, 2019. http://dx.doi.org/10.1201/b22001-35.

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Lea, A. G. H. "Apple juice." In Production and Packaging of Non-Carbonated Fruit Juices and Fruit Beverages, 153–96. Boston, MA: Springer US, 1995. http://dx.doi.org/10.1007/978-1-4615-0949-3_6.

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Lea, A. G. H. "Apple juice." In Production and Packaging of Non-Carbonated Fruit Juices and Fruit Beverages, 153–96. Boston, MA: Springer US, 1999. http://dx.doi.org/10.1007/978-1-4757-6296-9_6.

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Taylor, Barry. "Fruit and juice processing." In Chemistry and Technology of Soft Drinks and Fruit Juices, 31–64. Chichester, UK: John Wiley & Sons, Ltd, 2016. http://dx.doi.org/10.1002/9781118634943.ch3.

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Conference papers on the topic "Fruit and vegetable juice"

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Aust, Richard A. "The Schmidt SigmaStar™ Evaporator: An Improved Evaporator Type for the Fruit Juice Industry." In ASME 1988 Citrus Engineering Conference. American Society of Mechanical Engineers, 1988. http://dx.doi.org/10.1115/cec1988-3405.

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Figure 1. Over the years, Schmidt has paid special attention to improvements in processes for concentration and aroma recovery of fruit and vegetable juices. Our new technology was introduced in a symposium on the 26th of January 1983 in Bretten, West Germany, namely: - the new SigmaStar™ evaporator (for which we received a US patent in 1986) - new techniques for aroma recovery - new energy saving methods for multi-effect evaporation in combination with aroma recovery. We will describe and explain the new SigmaStar™ evaporator, the new aroma recovery plant as well as the integrated plant. Thereafter we will report our experiences, the quality of the final products, both aroma and concentrate, and improvements that have been developed over the years. Paper published with permission.
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Qin, Jianwei, and Renfu Lu. "Hyperspectral diffuse reflectance for determination of the optical properties of milk and fruit and vegetable juices." In Optics East 2005, edited by Yud-Ren Chen, George E. Meyer, and Shu-I. Tu. SPIE, 2005. http://dx.doi.org/10.1117/12.630691.

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Schlangen, C., M. Hämmerle, K. Hilgert, and R. Moos. "P2.1.23 Determination of Volatile Alcohols in Fruit and Vegetable Juices by an Amperometric Enzyme Electrode Measuring in the Headspace above the Liquid." In 14th International Meeting on Chemical Sensors - IMCS 2012. AMA Service GmbH, Von-Münchhausen-Str. 49, 31515 Wunstorf, Germany, 2012. http://dx.doi.org/10.5162/imcs2012/p2.1.23.

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Mladenovic, Jelena, Nebojsa Markovic, Ljiljana Boskovic-Rakocevic, Milena Đuric, and Nenad Pavlovic. "ODREĐIVANJE HEMIJSKOG SASTAVA RAZLIČITIH EKSTRAKATA ČUVARKUĆE." In XXVI savetovanje o biotehnologiji sa međunarodnim učešćem. University of Kragujevac, Faculty of Agronomy, 2021. http://dx.doi.org/10.46793/sbt26.413m.

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Sempervivum tectorum has a similar effect as aloe vera, which is known in the treatment of various skin diseases. This herb is considered one of the safest remedies for a wide range of skin diseases. Due to its anti-inflammatory and antiseptic properties, it also serves as an excellent first aid for burns, stings and bites, because it provides quick relief and calming. Freshly squeezed juice from the leaves of the houseplant is used in the treatment of nervous disorders, epilepsy and restless dreams. The leaves are edible and can be used as an addition to salads or stews. They are not particularly tasty, but as they are rich in water, they can be put in a juicer together with other fruits or vegetables and become a refreshing drink. It is used in folk herbal medicine and as a medicine. The aim of this study was to determine the moisture content, total extracted substances, extract density, vitamin C, organic acids and proteins in house extracts.
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Raasch, Jeffrey B. "Aseptic Processing and Storage of Citrus Juices." In ASME 1996 Citrus Engineering Conference. American Society of Mechanical Engineers, 1996. http://dx.doi.org/10.1115/cec1996-4206.

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The citrus industry in general has adapted to tremendous changes in the past 50 years. Consumers’ demand for ready to serve products have challenged processors to adopt new manufacturing techniques and processing skills. The Institute of Food Technologist reported the Top 10 innovations in 1991 as: 10. Ultra high temperature (UHT) short term sterilization of milk and other products 9. Food fortification 8. Understanding of water activity in foods 7. Frozen meals 6. Freeze drying 5. Atmosphere controlled packages for fresh fruits and vegetables 4. Frozen concentrated citrus juices 3. The microwave oven 2. Minimum safe canning processes for vegetables 1. Aseptic processing and packaging Paper published with permission.
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Tuthill, Palmer. "Fruit Handling Trucks to Juice Room." In ASME 1985 Citrus Engineering Conference. American Society of Mechanical Engineers, 1985. http://dx.doi.org/10.1115/cec1985-3106.

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Dawson, Gaynor, and Tom McKeon. "Green Remediation: Enhanced Reductive Dechlorination Using Recycled Rinsewater as Bioremediation Substrate." In The 11th International Conference on Environmental Remediation and Radioactive Waste Management. ASMEDC, 2007. http://dx.doi.org/10.1115/icem2007-7090.

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Enhanced reductive dechlorination (ERD) has rapidly become a remedy of choice for use on chlorinated solvent contamination when site conditions allow. With this approach, solutions of an organic substrate are injected into the affected aquifer to stimulate biological growth and the resultant production of reducing conditions in the target zone. Under the reducing conditions, hydrogen is produced and ultimately replaces chlorine atoms on the contaminant molecule causing sequential dechlorination. Under suitable conditions the process continues until the parent hydrocarbon precursor is produced, such as the complete dechlorination of trichloroethylene (TCE) to ethene. The process is optimized by use of a substrate that maximizes hydrogen production per unit cost. When natural biota are not present to promote the desired degradation, inoculates can be added with the substrate. The in-situ method both reduces cost and accelerates cleanup. Successful applications have been extended from the most common chlorinated compounds perchloroethylene (PCE) and TCE and related products of degradation, to perchlorate, and even explosives such as RDX and trinitrotoluene on which nitrates are attacked in lieu of chloride. In recent work, the process has been further improved through use of beverage industry wastewaters that are available at little or no cost. With material cost removed from the equation, applications can maximize the substrate loading without significantly increasing total cost. The extra substrate loading both accelerates reaction rates and extends the period of time over which reducing conditions are maintained. In some cases, the presence of other organic matter in addition to simple sugars provides for longer performance times of individual injections, thereby working in a fashion similar to emulsified vegetable oil. The paper discusses results of applications at three different sites contaminated with chlorinated ethylenes. The applications have included wastewaters of both natural fruit juices and corn syrup solutions from carbonated beverages. Cost implications include both the reduced cost of substrate and the cost avoidance of needing to pay for treatment of the wastewater.
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Suciana, Fitri, Saifudin Zukhri, and Cahyo Pramono. "Tomato Juice and Dragon Fruit Juice to Reduce Blood Sugar Level." In 1st Paris Van Java International Seminar on Health, Economics, Social Science and Humanities (PVJ-ISHESSH 2020). Paris, France: Atlantis Press, 2021. http://dx.doi.org/10.2991/assehr.k.210304.177.

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Zhu, Changfeng, and Qing-rong Wang. "Technical Measures of Fruit and Vegetable Transportation." In 2010 International Conference on Logistics Engineering and Intelligent Transportation Systems (LEITS). IEEE, 2010. http://dx.doi.org/10.1109/leits.2010.5664997.

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Tao, Yang. "Photonics in fruit and vegetable quality assessment." In Critical Review Collection. SPIE, 2001. http://dx.doi.org/10.1117/12.420100.

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Reports on the topic "Fruit and vegetable juice"

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Kistner-Thomas, Erica. Recent Trends in Climate/Weather Impacts on Midwestern Fruit and Vegetable Production. USDA Midwest Climate Hub, November 2018. http://dx.doi.org/10.32747/2018.6893747.ch.

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While the Midwest is famous for being the world’s leader in corn and soybean production, this region is also home to a variety of high value specialty crops. Specialty crops include fruits and vegetables, tree nuts, dried fruits, and nursery crops including floriculture.
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Nabris, Nada, and Nabila El-Ahmed. The Importance of Packing House Management in Vegetable and Fruit Value Chains. Oxfam, January 2019. http://dx.doi.org/10.21201/2019.3989.

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Arias, Elizabeth. Fruit and Vegetable Consumption Among Adults in the United States, 2015–2018. Centers for Disease Control and Prevention, 2021. http://dx.doi.org/10.15620/cdc:100470.

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A diet high in fruits and vegetables is associated with decreased risk for chronic diseases. In addition, because fruits and vegetables have low energy density (i.e., few calories relative to volume), eating them as part of a reduced-calorie diet can be beneficial for weight management.
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Research Institute (IFPRI), International Food Policy. Promoting fruit and vegetable intake in urban Ethiopia: An experiment using video-based communication. Washington, DC: International Food Policy Research Institute, 2019. http://dx.doi.org/10.2499/p15738coll2.133276.

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Sindelar, Jeffrey J., Joseph C. Cordray, and Joseph G. Sebranek. Effects of Vegetable Juice Powder and Incubation Time on Cured Meat Properties of Frankfurter-Style Cooked Sausages and Ready-to-Eat Hams. Ames (Iowa): Iowa State University, January 2008. http://dx.doi.org/10.31274/ans_air-180814-801.

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Keraita, B., and Pay Drechsel. Consumer perceptions of fruit and vegetable quality: certification and other options for safeguarding public health in West Africa. International Water Management Institute (IWMI)., 2015. http://dx.doi.org/10.5337/2015.215.

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Masanet, Eric, Eric Masanet, Ernst Worrell, Wina Graus, and Christina Galitsky. Energy Efficiency Improvement and Cost Saving Opportunities for the Fruit and Vegetable Processing Industry. An ENERGY STAR Guide for Energy and Plant Managers. Office of Scientific and Technical Information (OSTI), January 2008. http://dx.doi.org/10.2172/927884.

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Bakker, Sanne, Deidre Mc Mahon, and Valentine Uwase. Patterns and determinants of fruit and vegetable consumption in urban Rwanda: results of an urban consumer study in Kigali and North-western Rwanda. Wageningen: Wageningen Centre for Development Innovation, 2020. http://dx.doi.org/10.18174/529441.

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Reisner, Jodie. Adaptation Workbook Case Study: Kettner Farm, Mulshoe, TX. Climate Hub, 2019. http://dx.doi.org/10.32747/2019.6875755.ch.

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The Adaptation Resources for Agriculture Workbook was jointly developed by USDA Climate Hubs and NRCS to support producers, service providers, and educators to manage climate change. The workbook helps producers consider both short-term adaptive management actions (<5 yrs) and long-range strategic plans (5 to 20 yrs, subject to farm type). This workbook pro-motes adaptation through multiple resources including a “menu” of adaptation strategies/approaches and example tactics for cropping and forages, confined livestock, grazing, orchards and small fruit and vegetable production systems. Recent efforts by USDA Climate Hub NRCS Liaisons work to increase the number of examples, and have been documented as Case Studies. These Case Studies are of producers utilizing the 5-step process in the workbook to document their management choices to ameliorate climate change impacts to their operations.
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