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

Author: Grafiati

Published: 4 June 2021

Last updated: 9 February 2022

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1

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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2

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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3

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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4

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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5

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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6

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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7

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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8

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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9

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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10

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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11

Sui, Fu-Nien, and 隋馥年. "The Study on Visual Image and Preference of Fruit and Vegetable Juice Package." Thesis, 2012. http://ndltd.ncl.edu.tw/handle/88108028911527613384.

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碩士<br>中原大學<br>商業設計研究所<br>100<br>In recent years, as the living standard for people in Taiwan has continuingly improved, the subject of health and life quality has become the topic of the day. As people become more health concerned, the demands for fruit and vegetable juice in the beverage market has gradually increased. Hence, the approach for this study is to first explore the visual elements of packaging design for fruit and vegetable juice and further analyze and categorize the design principles, similarities and differences. The target of study for this research includes the variety of fru

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12

Jung, Hsin-I., and 榮昕怡. "Fruit and Vegetable Juice Intake and Related Psychosocial Factors among Worksite Employees in Taipei." Thesis, 2008. http://ndltd.ncl.edu.tw/handle/81149925074121949757.

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碩士<br>實踐大學<br>食品營養與保健生技學系碩士班<br>96<br>More and more beverage companies based on the importance of fruits and vegetables and developed a lot of fruit and vegetable juice products. The objective of the study was to find out the correlation between fruit and vegetable juice intake, fruit and vegetable intake, psychosocial factor and nutrition knowledge among worksite employees in Taipei. There were 242 employees recruited from one company. Questionnaires is including the intake of fruit and vegetable juice, the intake of fruit and vegetable, contrast belief, psychosocial factor, nutrition knowled

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13

Ho, YenYi, and 何燕宜. "Measuring Methanol Content of Vegetable-Fruit Juice and Alcoholic Beverage by Methanol Oxidase and Basic Fuchsin." Thesis, 2003. http://ndltd.ncl.edu.tw/handle/75268593651569946917.

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碩士<br>國立屏東科技大學<br>食品科學系<br>91<br>Abstract Methanol in alcoholic drinks is routinely determined by method such as gas chromatography (GC) and spectrophotometric method. GC method offers a rapid and sensitive method for the detection of methanol, but the equipment is expensive. The spectrophotometric methods each requires oxidation with permanganate not just for oxidation of methanol, that trace elements of permanganate interfere considerably in the assay, therefore, the method is unsuitable to directly detect methanol in fermented fruit wine. This study presented a modification of th

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14

Yang, Juhn-Heng, and 楊鈞恆. "Studies on the application of carotenoid from vegetable and fruit for steamed bread manufacturing and their stability during storage." Thesis, 2009. http://ndltd.ncl.edu.tw/handle/08275197386362168963.

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碩士<br>國立屏東科技大學<br>熱帶農業暨國際合作系所<br>97<br>The oxidation resistance and the Vitamin A activeness of carotenoid to the importance of human body, was confirmed gradually after many year unceasing research. Because majority fruits and vegetables contain the different type and content carotenoid, more than more fruits and vegetables which have rich carotenoid, has been studied and application in the drink, food supplement or makes the canned food. However, the present research and application are as if few to the staple food class product aspect. Due to the fast food and the simplification diet tenden

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15

Yang, Shu-Tang, and 楊書湯. "The Study on the Evaluation for the Marketability of New Product- An Example of the Fruit and Vegetable Juice." Thesis, 2009. http://ndltd.ncl.edu.tw/handle/85865062031135163725.

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碩士<br>大葉大學<br>事業經營研究所碩士在職專班<br>97<br>This study mainly research and discuss the evaluation for the key points of the marketability of new products. The range of this study is based on the market of fruit and vegetable juice. This study uses the method by the interviews with the experts and through the scoring model of the full screen. It evaluates the development value and the market op-portunity of the Wolfberry squeezed juice and Custard Apple squeezed juice according to the achievement rate of the technical target and commercial target and also through the different weighing system The fina

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16

Wang, Wen-Hsiang, and 王文祥. "Effects of ingesting probiotic fruit and vegetable juice supplement with isomalto-oligosaccharide on the changes of colonic microflora in adults." Thesis, 2002. http://ndltd.ncl.edu.tw/handle/05674229147034557608.

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碩士<br>國立臺灣大學<br>食品科技研究所<br>90<br>Abstract This study was first investigated the fermentation of galacto- oligosaccharide (GOS) and isomalto-oligosaccharide (IMOS) by two probiotic strains Bifidobacterium lactis Bb-12 and Lactobacillus acidophilus La-5. Then the better fermented oligosaccharide and its concentration was added to probiotic fruit and vegetable juice to investigate the ingestion of probiotic fruit and vegetable juice on the changes of fecal flora, water content and pH values in eight healthy adults during 12 days of experiment. The survival of probiotics while probiotic

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17

Chen, Ai-Hwa, and 陳僾華. "Lactic Acid Bacteria ,Black Wheat Juice and Fruit Vegetable Fermentant on SD Rat Intestinal Microflora and Serum Antioxidant Enzyme Activity." Thesis, 2011. http://ndltd.ncl.edu.tw/handle/29225446005828730020.

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碩士<br>實踐大學<br>食品營養與保健生技學系碩士班<br>99<br>This study was divided into two parts: The aim of first part study,was evaluate the effect of lactic acid bacteria and/or fruits vegetable fermentant in rat intestinal microflora and serum antioxidant capacity.Sixty Sprague-Dawley rats were randomly divided into six groups : control group, group A (lactic acid bacteria 3.60 × 107 CFU), group B (lactic acid bacteria 3.60 × 108 CFU), group C (lactic acid bacteria 7.20 × 108 CFU), group D (lactic acid bacteria 3.60 × 107 CFU, fruits and vegetables hydrolyzate 178mg/kg/day), group E (fruits and vegetables hydr

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18

Tang, Jing-Yi, and 唐靜宜. "Studies on Manufacturing Lactic-acid-fermented Fruit & Vegetable Mixed Juice and Changes in its Constituents and Quality during Storage." Thesis, 2003. http://ndltd.ncl.edu.tw/handle/04312303679736246067.

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碩士<br>國立中興大學<br>食品科學系<br>91<br>Carrot, bitter melon, celery, yam bean and pineapple were selected as materials for lactic-acid-fermented fruit & vegetable mixed juice in this study. The materials were blanched at 98 ± 2℃, juiced, and then heated for 1 min at 90℃. For fermentation, the most suitable fermented lactic acid bacteria combinations were Lactbacillus casei subsp. casei＋Bifidobacterium longum、B. longum、B. longum、L. casei subsp. casei＋B. longum、L. delbrueckii subsp. Lactis＋B. longum for carrot, bitter melon, celery and yam bean, respectively, and all were fermented for 24 hr at 37℃.

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19

Yang, Ming-Ying, and 楊明穎. "Simulation Analysis on The Impact of The Change of Tariff on Social Welfare -A Case of Fruit and Vegetable Juice Market in Taiwan." Thesis, 1998. http://ndltd.ncl.edu.tw/handle/50549167374565507673.

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碩士<br>東海大學<br>食品科學系<br>86<br>A simulation analysis was conducted to study the impact of the change of tariff on social welfare utilizing Taiwanese fruit and vegetable juice market. Monthly data of fruit and vegetable juice from 1989 to 1997 was utilized to construct and estimate a supply and demand system which embodies the tariff variable. Simulation using the empirical model to study the welfare changes was conducted by varying the tariff from 15% to 36% according to the GATT agreement. The empirical results find the price elasticity for imported products is 0.15 while the cross price elas

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