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Relevant bibliographies by topics / Fruit and vegetable juice, carotenoid

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Academic literature on the topic 'Fruit and vegetable juice, carotenoid'

Author: Grafiati

Published: 4 June 2021

Last updated: 9 February 2022

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Journal articles on the topic "Fruit and vegetable juice, carotenoid"

1

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 (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 F

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Souverein, Olga W., Jeanne H. M. de Vries, Riitta Freese, et al. "Prediction of fruit and vegetable intake from biomarkers using individual participant data of diet-controlled intervention studies." British Journal of Nutrition 113, no. 9 (2015): 1396–409. http://dx.doi.org/10.1017/s0007114515000355.

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Fruit and vegetable consumption produces changes in several biomarkers in blood. The present study aimed to examine the dose–response curve between fruit and vegetable consumption and carotenoid (α-carotene, β-carotene, β-cryptoxanthin, lycopene, lutein and zeaxanthin), folate and vitamin C concentrations. Furthermore, a prediction model of fruit and vegetable intake based on these biomarkers and subject characteristics (i.e. age, sex, BMI and smoking status) was established. Data from twelve diet-controlled intervention studies were obtained to develop a prediction model for fruit and vegetab

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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 (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

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Biltoft-Jensen, Anja, Anette Bysted, Ellen Trolle, et al. "Evaluation of Web-based Dietary Assessment Software for Children: comparing reported fruit, juice and vegetable intakes with plasma carotenoid concentration and school lunch observations." British Journal of Nutrition 110, no. 1 (2012): 186–95. http://dx.doi.org/10.1017/s0007114512004746.

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Web-based Dietary Assessment Software for Children (WebDASC) was developed to estimate dietary intake in a school meal intervention study among 8- to 11-year-old Danish children. The present study validates self-reported fruit, juice and vegetable (FJV) intakes in 8- to 11-year-old children by comparing intake with plasma carotenoid concentration, and by comparing the reported FJV intake to actually eaten FJV, as observed by a photographic method. A total of eighty-one children, assisted by parents, reported their diet for seven consecutive days. For the same five schooldays as they reported t

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Carlsen, Monica H., Anette Karlsen, Inger T. L. Lillegaard, et al. "Relative validity of fruit and vegetable intake estimated from an FFQ, using carotenoid and flavonoid biomarkers and the method of triads." British Journal of Nutrition 105, no. 10 (2011): 1530–38. http://dx.doi.org/10.1017/s0007114510005246.

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The aim of the present study was to validate the intakes of fruit, juice and vegetables from an FFQ. In sub-study I (n 147), intakes from the FFQ were evaluated against 7 d weighed food records (WR) and plasma carotenoid concentrations, whereas in sub-study II (n 85), the intakes were evaluated against plasma carotenoid concentrations and amounts of flavonoids in 24 h urine samples. Relative validity was evaluated by comparing median intakes, estimating correlation coefficients and validity coefficients using the method of triads. In sub-study I, we observed no significant difference in daily

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Benton, David, and Hayley A. Young. "Role of fruit juice in achieving the 5-a-day recommendation for fruit and vegetable intake." Nutrition Reviews 77, no. 11 (2019): 829–43. http://dx.doi.org/10.1093/nutrit/nuz031.

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Abstract Although there is strong evidence that consumption of fruit and vegetables is associated with a reduced rate of all-cause mortality, only a minority of the population consumes 5 servings a day, and campaigns to increase intake have had limited success. This review examines whether encouraging the consumption of fruit juice might offer a step toward the 5-a-day target. Reasons given for not consuming whole fruit involve practicalities, inconvenience, and the effort required. Psychologically, what is important is not only basic information about health, but how individuals interpret the

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Ovcharenko, A. S., E. A. Rasulova, O. V. Ivanova, and N. A. Velichko. "Blended fruit and vegetable juices based on small-fruited apples, pumpkin, mountain ash and honey." Proceedings of the Voronezh State University of Engineering Technologies 80, no. 3 (2018): 111–15. http://dx.doi.org/10.20914/2310-1202-2018-3-111-115.

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Health and life expectancy of a person are largely related to the quality of food. Insufficient amount of biologically active substances (BAS) in the diet can lead to the development of alimentary diseases such as diabetes, cancer, diseases of the cardiovascular system. They are based on oxidative stress causing the development of inflammation. Natural antioxidants of plant origin – polyphenols and carotenoids reduce the risk of these diseases. To create blended juices of functional orientation, fruit and vegetable raw materials containing high concentrations of these compounds is suggested to

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Watzl, Bernhard, Achim Bub, Birgit R. Brandstetter, and Gerhard Rechkemmer. "Modulation of human T-lymphocyte functions by the consumption of carotenoid-rich vegetables." British Journal of Nutrition 82, no. 5 (1999): 383–89. http://dx.doi.org/10.1017/s0007114599001634.

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A human intervention study was conducted to determine the effect of the consumption of carotenoid-rich vegetables on the immune system. Subjects, (twenty-three men), who were non-smokers, were not restricted in their daily diet, except that they had to abstain from fruit and vegetables high in carotenoids throughout the whole study period. The study was divided into four periods, each lasting 2 weeks: weeks 1–2: low-carotenoid period; throughout weeks 3–8: daily consumption of 330 ml tomato juice (40 mg lycopene/d, 1·5 mg β-carotene/d) (weeks 3–4), 330 ml carrot juice (21·6 mg β-carotene/d, 15

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Rozhnov, Evgeny. "Approaches to the Formulations Development of Carotenoid-Containing Soft Drinks." Food Industry 4, no. 4 (2019): 37–43. http://dx.doi.org/10.29141/2500-1922-2019-4-4-5.

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Production of drinks enriched with carotenoids such as smoothies using as raw materials pumpkin fruits and buckthorn juice are recognized as promising approach to the soft drinks production in recent years. The study relevance is the possibility of introducing a product enriched with carotenoids, which potentially reduces the degenerative diseases risks, into the diet. The author applied a commodity and technological approach based on the complex physical, chemical and organoleptic studies results; and developed the production technology of drinks such as smoothies. The revealed technological

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Tsiountsioura, Melina, Gerhard Cvirn, Lisa Götz, and Manfred Lamprecht. "Effects of Two Plant-Based Dietary Supplements on Cardiovascular Health and Low-Grade Inflammation in the Elderly: Study Protocol for a Randomised Controlled Trial." Current Developments in Nutrition 5, Supplement_2 (2021): 60. http://dx.doi.org/10.1093/cdn/nzab033_060.

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Abstract Objectives To assess whether the long-term separate ingestions of an encapsulated juice powder concentrate and a plant-based omega fatty acid supplement, or a combined ingestion of the two, can affect biomarkers of cardiovascular health, low-grade inflammation and indicators of aging in the elderly. Methods This is a randomised, controlled, open-labelled, parallel-grouped clinical trial, consisting of 4 arms. One hundred and twelve, overweight and obese (BMI 25–35 kg/m2) subjects, aged 60 to 80 years will be recruited and randomly allocated to: i) control group; ii) Fruit, Vegetable a

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Dissertations / Theses on the topic "Fruit and vegetable juice, carotenoid"

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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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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 carr

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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&deg<br>C for 5, 10 and 15 minutes) orange, tomato and carrot juices were compared to fresh and thermally pasteurised (60&deg<br>C for 5, 10 and 15 minutes and 80&deg<br>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&gt<br>0.05). Both heat treatments at 60 and 80&deg<br>C, displayed a significant loss and induced a decrease in the free radical scavenging acti

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Syeda, Umaima Sidra Afsheen. "PROMOTION OF FRUIT AND VEGETABLE INTAKE THROUGH RECIPE CARD DISTRIBUTION AND SAMPLING AT FARMERS’ MARKETS THROUGHOUT KENTUCKY." UKnowledge, 2019. https://uknowledge.uky.edu/foodsci_etds/71.

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The Center for Disease Control and Prevention (CDC) reports indicate that 8% and 6.3% of Kentuckians consume enough fruits and vegetables, respectively. The Plate It Up! Kentucky Proud (PIUKP) project is a recipe-development project that aims to boost produce consumption by incorporating local fruits and vegetables. The purpose of this study was to implement promotional strategies using PIUKP recipes at farmers’ markets and determine their effects on consumers’ intent of purchasing and preparing the produce. The study was conducted at nine farmers’ markets across Kentucky (n=300) in collaborat

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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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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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Aspinwall, Erica Ann. "Serum carotenoid concentrations and fruit, vegetable and carotenoid intake among participants in Northeast Georgia's Elderly Nutrition Program." 2001. http://purl.galileo.usg.edu/uga%5Fetd/aspinwall%5Ferica%5Fa%5F200108%5Fms.

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Lu, Hui-Chuan, and 盧惠娟. "The Consumption Behavior Study of Fruit & Vegetable Juice in Taiwan." Thesis, 1998. http://ndltd.ncl.edu.tw/handle/80896381691740668191.

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Chen, I.-Chun, and 陳怡君. "Studies on Manufacturing of Lactic-acid Fermented Fruit and Vegetable Mixed Juice." Thesis, 2002. http://ndltd.ncl.edu.tw/handle/83612971884270053522.

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碩士<br>國立中興大學<br>食品科學系<br>90<br>ABSTRACT The purpose of this study was to utilize carrot, yam bean, Chinese cabbage, cabbage and Liu-chen orange those were abounded in winter season in Taiwan and have antioxidant capability to produce fermented fruit and vegetable mixed juice with lactic acid bacteria and to establish the procedure of manufacturing this product based on the results of physicochemical and consumer tests and antioxidant analysis. The fermented juice was mixed with fresh fruit juice after fermentation in order to improve the sensory quality. It is expected to provide th

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Books on the topic "Fruit and vegetable juice, carotenoid"

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Guo, Yu Fang. Juice. Wan Li, 2004.

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Maria, Costantino, ed. Totally juice. D & S, 2007.

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Lowe, Carl. Juice power. Berkley Books, 1992.

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

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

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

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Cameron, Wilson Lindsay, ed. Juice!: Over 110 delicious recipes. Good Books, 2004.

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Cuthbert, Pippa. Juice!: Over 110 delicious recipes. Good Books, 2004.

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Reboot with joe juice diet recipe book. Hodder & Stoughton Ltd, 2014.

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Super juice: Juicing for health & healing. Mitchell Beazley, 2014.

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Book chapters on the topic "Fruit and vegetable juice, carotenoid"

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Boylston, Terri D. "Temperate Fruit Juice Flavors." In Handbook of Fruit and Vegetable Flavors. 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. 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. 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. 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. CRC Press, 2017. http://dx.doi.org/10.1201/9781315368405-25.

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Cautela, Domenico, Domenico Castaldo, Luigi Servillo, and Alfonso Giovane. "Enzymes in Citrus Juice Processing." In Enzymes in Fruit and Vegetable Processing. CRC Press, 2010. http://dx.doi.org/10.1201/9781420094343-c8.

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"Enzymes in Fruit Juice and Vegetable Processing." In Enzymes in Food and Beverage Processing. CRC Press, 2015. http://dx.doi.org/10.1201/b19408-17.

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"Use of enzymes for non-citrusfruit juice production." In Enzymes in Fruit and Vegetable Processing. CRC Press, 2010. http://dx.doi.org/10.1201/9781420094343-11.

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Ceci, Liliana, and Jorge Lozano. "Use of Enzymes for Non-Citrus Fruit Juice Production." In Enzymes in Fruit and Vegetable Processing. CRC Press, 2010. http://dx.doi.org/10.1201/9781420094343-c7.

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PILNIK, WALTER, and ALPHONS G. J. VORAGEN. "Pectic Enzymes in Fruit and Vegetable Juice Manufacture." In Enzymes in Food Processing. Elsevier, 1993. http://dx.doi.org/10.1016/b978-0-08-057145-4.50021-9.

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Conference papers on the topic "Fruit and vegetable juice, carotenoid"

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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. Ther

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